This Apple and Brie Stuffed Chicken is the ultimate sweet & savory dinner! Juicy chicken breasts are stuffed with creamy melty brie and crisp apples, seared until golden & finished with a simple maple-dijon glaze. It’s an easy chicken dinner that feels a little extra special + perfect for those cozy fall nights.
If there’s one chicken dinner I always have on repeat, it’s this Apple and Brie Stuffed Chicken. This has been one of my most popular and most loved recipes for years – especially as we head into fall. And honestly, I completely understand why!
There’s something about the combo of sweet crisp apples + creamy buttery brie that makes this chicken feel extra special. The chicken breasts are simply stuffed with apple slices and creamy brie, seared until beautifully golden then finished with the BEST maple-dijon glaze. The result? The perfect balance of sweet, savory, creamy and cozy in every bite!
Now that September is here, I’m officially ready for all things fall. Cooler evenings, cozy dinners, crisp apples and those warm maple flavors are finally making their way back into my kitchen – and this is always the first recipe I want to make!
So if you’re looking for a delicious way to ease into fall cooking, this apple and brie stuffed chicken is the perfect place to start. It’s cozy without being heavy, feels special without being fussy and is exactly the kind of recipe that makes you excited to sit down for dinner.
The Ingredients
Chicken breasts: Boneless skinless chicken breasts work the best for stuffing. Look for larger, evenly sized breasts so there’s plenty of room for the apple and brie filling.
Apples: Choose crisp, slightly sweet apples that hold they’re shape when cooked. Honeycrisp, Fuji or Cosmic Crisp apples are all great options.
Brie: Creamy brie melts beautifully inside the chicken and adds a rich buttery flavor that pairs perfectly with the apples and maple glaze.
Maple syrup: Adds natural sweetness to the glaze and complements the apples and creamy brie.
Dijon mustard: Adds a subtle tang and savory flavor to the maple glaze to help balance out the sweetness.
Garlic: Freshly minced garlic adds savory depth to the sweet and savory maple-dijon glaze.
Dried thyme: Adds a slight herby flavor to the maple glaze + pairs beautifully with the apples and Brie.
Olive oil: A little olive oil helps sear the chicken until golden brown and keeps it moist while cooking.
Seasonings: A simple combination of salt, black pepper and a pinch of paprika enhances the flavor of the chicken while adding a subtle touch of color.
How to Make Apple and Brie Stuffed Chicken
1. Preheat the oven. Preheat your oven on to 400 degrees.
2. Make the glaze. Whisk the maple syrup, dijon mustard, minced garlic and dried thyme together in a small bowl and set it aside.
3. Prep the chicken. Lay the 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, black pepper and a light sprinkle of paprika.
4. Sear, stuff & glaze. Add a splash of olive oil to a large oven-safe skillet (or cast iron) and heat it over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side or until golden brown. Once done, remove the pan from the stove and fill each breast with 3 slices of brie and 4-5 slices of apples. (At this point you can secure the chicken with toothpicks if you’re nervous about the filling spilling out.) Place the remaining apples slices around the chicken in the pan and brush the glaze over each chicken breast. (Alternatively, you can sear the chicken in a skillet and transfer it to a baking dish.)
5. Bake. Place the chicken in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.
6. Serve. Serve immediately with extra glaze drizzled over the top.
Serving Suggestions
The apple and brie stuffed chicken is incredibly rich, creamy and full of fall flavors all on it’s own. I’d recommend pairing it with simple sides to help complement the sweet and savory flavors without overpowering them. Here are a few of my favorite side dishes to served with this stuffed chicken.
- Mashed potatoes: Creamy mashed potatoes are one of my favorite sides for this chicken. They pair perfectly with the maple glaze and are great for soaking up all those delicious juices.
- Roasted veggies: Roasted carrots, brussel sprouts or green beans make an easy and flavorful addition to the chicken dinner.
- Wild rice: The nutty flavor of wild rice complements the apples and Brie while adding a hearty element to the meal.
- Simple green salad: For something lighter, serve the chicken with a crisp green salad. Try adding sliced apples, toasted pecans and a simple vinaigrette for flavors that complement the chicken.
- Roasted sweet potatoes: Sweet potatoes and maple are a natural pairing, making roasted sweet potatoes an especially delicious side for this recipe.
- Crusty bread: A loaf of warm, crusty bread is perfect for soaking up the maple glaze and any melted Brie that makes its way onto the plate.
Why you’ll love this stuffed chicken breast recipe!
- The perfect sweet & savory combo! Juicy chicken breats + creamy brie + sweet crisp apples all finished with a delicious maple glaze. This combo of flavors is cozy, comforting & perfect for fall!
- Made with simple ingredients! Only a handful of easy-to-find ingredients are required to make this flavorful chicken dinner. It’s an approachable recipe perfect for any night of the week!
- Feels fancy without all the work! This stuffed chicken looks impressive enough for a dinner party but is surprisingly simple to make – it’s a great option for an easy weeknight dinner or special fall meal.
- A fun way to switch up chicken! If you’re looking for a new way to serve chicken breasts, this apple stuffed chicken is an easy way to turn a basic ingredients into a restaurant-worthy meal.
More chicken recipes you might like:
- Cheesy Asparagus Stuffed Chicken with Sun-Dried Tomatoes & Pesto
- Easy Bruschetta Chicken with Mozzarella & Balsamic Glaze
- Grilled Balsamic Chicken with Burrata & Peaches
- Lemon Paprika Chicken with Avocado & Feta
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Apple and Brie Stuffed Chicken
Ingredients
For the stuffed chicken:
- 2 chicken breasts, boneless & skinless
- 1 honeycrisp apple, cored and sliced thin
- 1 wedge of brie cheese, sliced
- Olive oil, for searing
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
For the maple glaze:
- ¼ cup maple syrup
- 2 tsp dijon mustard
- ½ tsp dried thyme
- 1-2 garlic cloves, minced
Instructions
- Preheat the oven. Preheat your oven on to 400 degrees.
- Make the glaze. Whisk the maple syrup, dijon mustard, minced garlic and dried thyme together in a small bowl and set it aside.
- Prep the chicken. Lay the chicken breasts flat on a cutting board and cut a slit into each one about ¾ of the way through. Generously season both sides with salt, black pepper and a light sprinkle of paprika.
- Sear, stuff & glaze. Add a splash of olive oil to a large oven-safe skillet (or cast iron) and heat it over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side or until golden brown. Once done, remove the pan from the stove and fill each breast with 3 slices of brie and 4-5 slices of apples. (At this point you can secure the chicken with toothpicks if you're nervous about the filling spilling out.) Place the remaining apples slices around the chicken in the pan and brush the glaze over each chicken breast.(Alternatively, you can sear the chicken in a skillet and transfer it to a baking dish.)
- Bake. Place the chicken in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Serve. Serve immediately with extra glaze drizzled over the top.
So Easy and definitely Impressed my Husband! Thank You
Oh yay! I’m so glad to hear that Kimmy! It impressed my fiance too! 🙂
Would this work with pear instead of apple?
Hi Gail! And it absolutely would! It might not be as sweet, but pears and brie go very well together. 🙂 Let me know if you try it!
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!
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!
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!
Butternut squash risotto, not buttermilk!
Haha butternut squash risotto sounds much better!😉
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!
This was amazing! I will be making this again!
Oh yay! I’m so glad you loved it Sareena! 🙂
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!
Hi Nicole! I’m so glad you enjoyed the recipe! I love the idea of adding cayenne and a touch of butter – that would be so yummy too! 🙂
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!
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.
Hi Morgan! Oh yay, I’m so happy to hear that! And I LOVE your variations! So glad you enjoyed the recipe!😊
This was so delicious! I had Camembert so I used that instead of Brie. Will definitely make this again. Thank you!
Yayy! I’m so glad you enjoyed the recipe Mimi! Camembert sounds like a great replacement!
Excellent. I think next time I’d put the Brie in after it comes out of the oven.
I’m so glad you enjoyed it! And that would work too – the cheese just won’t be quite as melted. 🙂
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
OMG I have to try that next time! What a great idea! 🙂 So happy you enjoyed the recipe!
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!
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!
I made this tonight and my husband and I loved it. I was told this is something we can eat every week. Great job!
Oh yay! I’m so happy it was a hit! 🙂 Thank you so much!
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! 🙂
This was delicious! Will definitely add it to our rotation. Great recipe.
Oh yayy! I’m so happy you enjoyed it! 🙂
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.
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.😊
Excellent!!! I made this for my family.s
Hi. Can you sear and prepare a head of time then bake later. Thanks
Hi Sherry – yes absolutely! I’ve seared and prepped the chicken in the morning and baked it later that night. It was perfect! 🙂
Oh my! What a great recipe! Absolutely delicious! 🙏
I did add the prosciutto and wrapped the apple and Brie up in it before stuffing the chicken. Also I added the extra slices of apple and prosciutto into the pan before putting in the chicken into the oven.
I can’t wait to make it again for a family gathering so others can enjoy it. ❤️
Hi Lauri – Omg I LOVE that idea! Prosciutto sounds like a great addition! I’m so happy you enjoyed it! 🙂
So delicious! If seared and stuffed in the morning… how do you store it until baking time? Do you just keep the seared, stuffed chicken in the cast iron skillet and refrigerate until baking time?
Hi Carolyn! I’d suggest transferring the stuffed & seared chicken to a tray or baking dish, cover and store it in the fridge. When you’re ready to eat, place the chicken in a baking dish (if it isn’t already) and bake it. I hope this helps!
So delicious!! The glaze gave the already delicious apple and Brie combo a yummy flavor. I added some prosciutto between apple and Brie for some even more added flavor. Thank you so much for sharing such a delicious recipe.
I thought this was delicious! My husband doesn’t like Brie though. Do you have recommendations for a replacement for the brie??
Hi Katie! Absolutely, white/regular cheddar or gryere would be delicious too! 🙂 So happy you loved the recipe!