Apple and Brie Stuffed Chicken Breast

Sweet apples & buttery brie are stuffed inside maple glazed chicken breasts & roasted to perfection! This is the BEST stuffed 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

What’s your favorite holiday appetizer? Mine has to be baked brie. There’s just something about that buttery brie and and sweet jam combo that makes my taste buds do a little dance after every bite. And since I’ve been obsessed with stuffed chicken lately, I figured why not combine the two? (Totally normal, right?!) And that’s how this apple and brie stuffed chicken breast recipe was born! It’s simple yet flavorful, perfect for the holidays and so easy to make! This is by far one of my favorite stuffed chicken recipes!

Ingredients for apple and brie stuffed chicken breasts

Ingredients for Your Stuffed Chicken

  • Chicken breasts: Try to find breasts that are similar in size so their cooking time is the same. (Always use boneless & skinless chicken breasts too!)
  • Apples: I love using sweeter apples like honeycrisp or fujis for this recipe. If you’re looking for a more tart apple then granny smiths would work the best.
  • Brie: Use a wedge of brie instead of a wheel for easy cutting.
  • Maple syrup: Adds sweetness to your glaze. (Always use the real stuff!)
  • Dijon mustard: I’ve had the best results with smooth dijon mustard. I wouldn’t suggest using whole grain mustard for this recipe.
  • Garlic: Who doesn’t love a little bit of garlic right?!
  • Spices: Dried thyme, salt & pepper are all you need!
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. Prep the oven. Turn your oven on to 400 degrees.
  2. Prepare your filling & glaze. Core and slice your apples, slice your brie and mix your glaze ingredients together.
  3. Prep the chicken. Lay your chicken breasts flat on a cutting board and cut a slit in each one about 3/4 of the way through. Then season both sides with salt & pepper.
  4. Sear, stuff & glaze. Heat a large cast iron skillet over medium high heat & spray it with non-stick cooking spray once hot. Add your chicken breasts and sear 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. Place thm baack 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. Serve!

Don’t have a cast iron? No worries! Simply sear your chicken in a skillet and transfer it to a baking pan to bake. 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.
  • Sear your chicken before stuffing it (only if you care about having a “pretty” looking sear). Trust me, it’s soo much easier doing it this way than stuffing them first. Otherwise your filling will most likely fall out when you flip them, it’ll be a huge mess and you’ll be stressed and you just don’t need that headache.😊
  • Don’t overstuff your breasts!
  • Reserve some glaze to drizzle over your finished chicken. (Just make sure whatever you used to brush your chicken with doesn’t go back into the glaze.)

Why you’ll love this stuffed chicken recipe

  • Fancy yet simple! With one look your guests will think you spent hours slaving away in the kitchen, when really it only took a few minutes to through this dish together!
  • Exploding with flavor! Maple, dijon, apples, brie – it all pairs so well together!

Need it gluten free? Great news, it already is!

More chicken recipes you might like:

[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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4.86 from 7 votes

Apple and Brie Stuffed Chicken Breast

Sweet apples & buttery brie are stuffed inside maple glazed chicken breasts & roasted to perfection! It's an easy dish that's packed with flavor and is sure to impress your guests!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: apple, brie, easy, gluten free, stuffed chicken
Servings: 2 servings
Author: Caitlin

Ingredients

For the stuffed chicken:

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

For the maple glaze:

  • 2 Tbsps 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 spray it with non-stick cooking spray. Once hot, place your chicken breasts in the pan and sear for 2-3 minutes per side. Remove your chicken from the pan and stuff them with your sliced apples and brie.
  • Return your chicken back to the cast iron and brush them with your glaze. Place the cast iron in the oven and bake for 20-22 minutes or until the chicken is cooked all the way through. (Interenal temp should be 165 degrees.)
  • Serve!

Notes

Don’t have a cast iron? Simply sear your chicken in a skillet and transfer them to a baking dish to bake!

20 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!

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