Apple and Brie Stuffed Chicken Breast

Sweet apples & buttery brie are stuffed inside maple glazed chicken breasts & roasted to perfection! This apple and brie stuffed chicken is the BEST chicken dinner you’ll make this year!

Apple and brie stuffed chicken breasts sitting on a plate with fresh thyme sprigs drizzled with a maple-dijon sauce

Apple and brie stuffed chicken – your new favorite weeknight meal! This stuffed chicken breast is one of our go-to meals during the week and it’s so good! Fresh crisp apples paired with soft buttery brie plus the sweetness and slight tang of the glaze…ohhh it’s delicious together!

Another fun fact: This stuffed chicken was one of the first recipes I ever created and my entire family fell in love with it! (That’s when I knew I had a winner!😉) Sweet, tangy, buttery, delicious – you just can’t go wrong!

Ingredients for apple and brie stuffed chicken breasts

Ingredients You’ll Need

Chicken breasts: Try using breasts that are similar in size so their cooking time is the same. (Always use boneless & skinless chicken breasts!)

Apples: I love using sweeter apples like Honeycrisp or Fujis for this recipe. If you prefer a more tart flavor then I would suggest using Granny smith apples.

Brie: Use your favorite brie! (I’ve found that a wedge of brie is much easier to cut than a large wheel.)

Maple syrup: Adds sweetness to your glaze. (Always use real maple syrup for the best results!)

Dijon mustard: Smooth dijon mustard works the best!

Garlic: An essential ingredient to any recipe!😉

Spices: Dried thyme, salt & black pepper are needed to season your chicken!

A wedge of brie cheese cut into slices and a honeycrisp apple cored and sliced on a white cutting board with fresh thyme sprigs
A chicken breast filled with cheese and apple slices in a cast iron skillet

How to Make Apple and Brie Stuffed Chicken

1. Preheat your oven. Turn your oven on to 400 degrees.

2. Prepare your filling & glaze. Slice your apples and brie then mix your glaze ingredients together and set them aside.

3. Prep the chicken. Lay your chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Then season both sides of your chicken with salt & pepper.

4. Sear, stuff & glaze. Heat a large cast iron skillet over medium-high heat and add a splash of olive oil to the pan once it’s hot. Then add your chicken breasts and sear them for 2-3 minutes per side. Once done, remove your breasts and fill them with 3 slices of brie and 3-4 slices of apples. (At this point you can secure the chicken with toothpicks in case you’re nervous about the filling spilling out.) Then place the breasts back in your cast iron and brush them with your glaze.

5. Bake! Place the cast iron in the oven and bake for 20-22 minutes or until the chicken is cooked all the way through. Serve immediately and enjoy!

Don’t have a cast iron? No worries! Simply sear your chicken in a skillet and transfer it to a baking dish to bake in the oven. It’s that easy!

2 maple glazed chicken breasts on a pink plate surrounded by apple slices and fresh thyme sprigs

Tips For Making the Best Apple Stuffed Chicken Breast

  • Place your brie in the freezer for 10ish minutes to make slicing it easier.
  • Always sear your chicken before stuffing it! (Only if you’re wanting a pretty golden “crust”.) It’s so much easier doing it this way than stuffing them first. If you stuff them first, your filling has a tendency to fall out when you flip the breasts. (It can be a huge mess and you’ll be stressed and you just don’t need that headache.😉)
  • Thinly slice your apples so they’ll lay more evenly in your chicken!
  • Make a double batch of glaze for serving! Keep your batches in separate bowls and use one for brushing over your chicken and one for serving! These chicken breasts are so good with extra sauce!

Why you’ll love this stuffed chicken breast recipe!

  • So easy! Stuffed chicken always sounds so intimidating – but this recipe couldn’t be any easier! Just a few simple ingredients, 20 minutes in the oven & you’re done!
  • So much flavor! Buttery brie + fresh crisp apples + a sweet maple glaze – it’s all so good together!
  • Great for entertaining! A festive dish that comes together in minutes! Your guests will be blown away by it’s looks AND it’s flavor!

[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]

Apple and brie stuffed chicken breasts sitting on a plate with fresh thyme sprigs drizzled with a maple-dijon sauce
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5 from 16 votes

Apple and Brie Stuffed Chicken Breast

Sweet apples & buttery brie are stuffed inside maple glazed chicken breasts & roasted to perfection! This apple & brie stuffed chicken is an easy dinner that's flavorful & perfect for any occasion!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: apple, brie, chicken recipes, dinner recipes, maple glaze, stuffed chicken
Servings: 2 servings
Author: Caitlin

Ingredients

For the stuffed chicken:

  • 2 chicken breasts, boneless & skinless
  • 1 honeycrisp apple, cored and sliced thin
  • 1 wedge of brie cheese, sliced
  • Salt & pepper, to taste

For the maple glaze:

  • 2 Tbsp maple syrup
  • 1 tsp dijon mustard
  • ¼ tsp dried thyme
  • 1 garlic clove, minced

Instructions

To make the glaze:

  • Whisk your glaze ingredients together and set it aside.

To make the stuffed chicken:

  • Preheat your oven to 400 degrees.
  • Then lay your chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Season both sides with salt and pepper.
  • Next heat a large cast iron skillet over medium-high heat and add a splash of olive oil to the pan. Once hot, place your chicken breasts in the pan and sear for 2-3 minutes per side. Then remove your chicken from the pan and stuff them with your sliced apples and brie. (At this point you can secure the chicken with toothpicks in case you're nervous about the filling spilling out.)
  • Return your chicken back to the cast iron and brush them with your glaze.
    Then place the cast iron in the oven and bake for 20-22 minutes or until the chicken is cooked all the way through. (The internal temperature should be 165 degrees once they're done.)
  • Serve immediately!

Notes

Don’t have a cast iron? Simply sear your chicken in a skillet and transfer them to a baking dish to bake!
*Double the glaze & keep the two batches separate – then use one for brushing over your chicken and one for serving!

More chicken recipes you might like:

42 Comments

  1. Kimmy Saprunoff

    So Easy and definitely Impressed my Husband! Thank You

  2. Would this work with pear instead of apple?

  3. My family of boys loved this entree! I had to wing amounts a bit, because we have a family of five (and I used five chicken breasts), but I just tripled everything else and it worked out great! The maple glaze added just enough sweetness, but not too much. I did use stoneground Dijon, because that’s what I had on hand, but it didn’t detract in any way. Prep took me closer to 25, but I may just be slow! I did peel the apples too. Overall this was an easy and impressive dish!

    • Hi Amy! That’s so great to hear! I’m so glad you loved the recipe and were able to use what you had on hand! That’s the beauty of easy recipes!😉 I hope you’re having a lovely day!

  4. This looks delicious! Can you tell me the nutrition facts on this recipe, looking for calories.

    Thank you!

    • Hi Danielle! Unfortunately I don’t have the nutrition facts for this recipe right now. I’m so sorry! I’m working on getting them soon though. If I had to guess though, maybe 300-350 calories? I hope this helps!

  5. Delicious! Easy and what a great presentation! The glaze is perfect. Salty Brie, sweet apples, well seasoned chicken.
    Paired with Parmesan roasted Brussels sprouts and buttermilk squash risotto- yum yum!
    Definitely adding to my rotation!

    • Hi there! I’m so happy you loved this recipe! It’s one of our favorite easy dinners. 🙂 And YUMMM! Brussel sprouts and risotto sounds like they’d be amazing with it! Thank you so much again!

  6. Butternut squash risotto, not buttermilk!

  7. Am wondering how much of the apple and brie you used to stuff the chicken breasts. I can’t imagine it took all of the apple and brie wedge. Please advise. They look delicious and I cannot wait to make them.

    • Hi Elizabeth! I used a little over half the apple and brie for 2 chicken breasts. (We love lots of stuffing.😊) But the size of your chicken breasts can vary greatly so I would recommend using as much of the apple and brie that fits comfortably inside each breast. I hope this helps!

  8. This was amazing! I will be making this again!

  9. I tried this recipe tonight, it was very quick and easy.

    I personally prefer thinner chicken breast (I find it’s hard to cook right) so I pounded out each half thinly. I skipped the sear and just assembled it and popped it in the oven. I don’t usually like sweet and savory dishes, but this one hit the spot! I didn’t do any measurements, but I would personally add cayenne pepper instead of black pepper and maybe add some butter to the glaze next time! Thank you for the recipe!

  10. Absolutely a hit, especially for a Monday night! I did triple the sauce to glaze a few times throughout cooking plus topped over extra sliced apples I roasted next to the chicken. Paired with caramelized fennel recipe that also had some maple syrup. Such a phenomenal meal. Your recipes are always amazing

    • Hi Kara! OMG that sounds AMAZING – I’ll definitely have to try it with extra apples next time! (And with that caramelized fennel, YUMM!😉) Thank you so much! You’re so sweet!

  11. Delicious! I’m in college and always looking for quick and easy meals like this ! I used honey mustard and lite regular syrup instead turned out great. Thanks so much.

  12. This was so delicious! I had Camembert so I used that instead of Brie. Will definitely make this again. Thank you!

  13. Excellent. I think next time I’d put the Brie in after it comes out of the oven.

  14. Brad Schaefer

    Great recipe! I added 2 slices of prosciutto with the Brie and apples. Takes it to another level with the salty flavor of the prosciutto. Keep cookin kid! Epic recipe

  15. thomas lobene

    great flavors, but how to keep all the cheese from melting and winding up in the pan ? thanks

    • Hi Thomas! Thank you so much! That one’s a little tricky since brie is such a soft cheese. I would suggest securing your chicken breasts with toothpicks after stuffing it to try to keep most of the cheese inside. I hope this helps!

  16. Gary Pegueros

    This recipe looks amazing. My question is about searing “both sides” of the chicken. Since you only cut the slit 3/4 of the way thru, do you ‘butterfly’ the chicken so that the ‘inside’ part of the pocket sears too?

    • Hi Gary! No I actually mean searing both sides of the chicken so the inside is still raw. I know it sounds (& will look weird), but I’ve found this method works a lot easier for me rather than stuffing the chicken first and then searing it (like most other stuffed chicken recipes tell you to do). When I would stuff it first, my filling would always fall out when I flipped the chicken in the pan. But by searing it beforehand you don’t have to worry about that. If you’re still unsure about it, you don’t have to sear the chicken either! It just looks a little “prettier” that way. I hope this helps! 🙂 Let me know if you have any other questions!

  17. Schumann G.

    I made this tonight and my husband and I loved it. I was told this is something we can eat every week. Great job!

  18. Cari Spaulding

    I had this recipe saved for awhile on Instagram; finally made it tonight for meals this week. It was delicious! I love all things apple and brie, so knew I needed to make this at some point. I tripled the sauce recipe as I was doing three chicken breasts, and wanted to save some for when reheating later. I also saw where someone put some extra apples in; I did that as well. I cut some thicker slices and just threw them in the skillet around the chicken. I took the chicken out when done, and stirred the apples around in the sauce/drippings, and baked for about 5 minutes longer. Great recipe!

    • Hi Cari! OMG I LOVE what you did with the apples! That sounds amazing! I’ll have to try that and add it to my recommendations. Thank you soo much for sharing! I’m so happy it was a hit! 🙂

  19. This was delicious! Will definitely add it to our rotation. Great recipe.

  20. I am hosting a Bunco party for 12, the host provides dinner. Would this recipe be a good dish for a crowd? What would you suggest to serve with it?Thanks, Kim also from Kalifornia

    • Hi Kim! I think it’d be a great idea! (As long as you have a big enough oven for 12 chicken breasts.😉) You could also add some extra apple slices to the baking pan too! We usually serve ours with some kind of roasted or sautéed veggie (broccoli and asparagus are our favorite) and either rice pilaf or roasted potatoes. Brussel sprouts or a simple green salad would be a great pairing too! I hope this helps.

  21. We use much smaller chicken breasts so really couldn’t make a pocket. I sauteed the breasts in butter. As soon as they were cooked I topped them with the apple and brie. Put them under a broiler. Easy and WONDERFUL! (Oh…do double up the sauce. I used it on the chicken prior to adding the other ingredients as well as a topping.)

    • Hi Cris! I’m so happy you were able to modify the recipe with what you had on hand. 🙂 It sounds amazing! Thank you so much for sharing.😊

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