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Grilled chicken breast stuffed with cheese sits on a mound of mashed potatoes, garnished with chopped parsley.
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Brie and Apple Stuffed Chicken

This Brie and Apple Stuffed Chicken brings together sweet apples, gooey brie, and a glossy maple-mustard glaze for a dish that's both comforting and special-occasion worthy.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 644kcal
Author: Wendy

Equipment

  • large baking sheet
  • Parchment Paper
  • large pan
  • Whisk or wooden spoon

Ingredients

  • 4 boneless chicken breasts
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 2 Honey Crisp apples sliced into thin slices
  • 4 ounces Brie cheese sliced thin
  • ⅓ cup pure maple syrup
  • 1 cup apple juice
  • 2 cloves garlic minced
  • 2 tablespoons dried thyme
  • 2 teaspoons Dijon mustard

Instructions

  • Line a large baking sheet with parchment paper and set aside. Preheat the oven to 375°. Lay the chicken breasts on a cutting board and cut the chicken breast horizontally. Do not cut all the way through. You want it to look like an open book.
    Four raw, seasoned chicken breasts placed on a parchment-lined baking tray.
  • Once they are all sliced half open, lay them on the baking sheet open. Season the inside with garlic salt and pepper. Lay the apple slices all the way across one side of the chicken. Add 3-4 slices of Brie cheese on top of the apples. Repeat with the other chickens.
    Four raw chicken breasts, each sliced open and stuffed with alternating slices of apple and brie cheese, are arranged on parchment paper and seasoned with pepper.
  • Fold the opposite empty side of the chicken over top of the apples and Brie. Bake in the oven for 25 minutes. While those bakes make the glaze.
  • In a large pan add the maple syrup, apple juice, garlic, thyme and Dijon mustard. Stir over a medium to high heat.
    A frying pan with oil, cumin seeds, and chunks of yellow turmeric or ginger on a marble surface.
  • Let it bubble and thicken up for about 10-15 minutes. Once it’s a thick glaze turn to a low heat stirring here and there.
  • Once the 25 minutes is up on the chicken, brush the glaze on top of the chicken breasts. Broil the chicken for 10 minutes or until it’s golden brown.
    Four seasoned and baked chicken breasts on parchment paper in a baking tray, with visible browned and slightly charred spots.
  • Plate with mashed potatoes and top with parsley (optional) serve and enjoy!

Notes

  • If the glaze is way too sticky and thick, add 1 tbsp of apple juice until it’s just wet enough to brush over the top of the chicken. 
  • Want a little spice? Add red pepper flakes to the glaze. 
  • Make sure to thinly slice the apples and cheese.
 

Storage:

  • Storing: Leftovers stay good in an airtight container in the fridge for up to 2–3 days.
  • Reheating: Reheat in the microwave on medium heat in 30‑60 second intervals until heated through. The glaze may be a bit sticky and thick after refrigeration, just loosen with a splash of apple juice or warm gently on the stovetop.
  • Freezing: I don’t recommend freezing this dish; once frozen and thawed, the apple slices and Brie may change texture, and the chicken may dry out a bit.

Nutrition

Serving: 1Serving | Calories: 644kcal | Carbohydrates: 40g | Protein: 54g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 937mg | Potassium: 795mg | Fiber: 3g | Sugar: 32g | Vitamin A: 486IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 5mg