maple glazed apple brie chicken

This easy oven-baked maple glazed apple and brie stuffed chicken brings together cozy fall flavors in a main dish that feels restaurant-worthy but takes barely over an hour from start to finish. The chicken is juicy and tender while the sweet apples and creamy brie add richness that gets perfectly balanced by a maple thyme glaze. Every time I make this for friends they are surprised by how gourmet it tastes yet it demands surprisingly little effort.

The first night I tried this the kitchen smelled so incredible that my neighbors came over to ask what was cooking. Now whenever apples are on sale this is my go-to way to use them in a main dish.

Ingredients

• Boneless chicken breasts: Essential for holding the filling and staying juicy Look for ones that are evenly sized so they cook uniformly
• Kosher salt and black pepper: Key for flavoring both the chicken and the glaze Always use fresh cracked pepper for best results
• Honeycrisp apple: Adds sweetness and crunch The texture holds up well when baked Choose a firm apple that does not mush easily
• Brie cheese: Gives a luxurious creamy finish Go for a wedge that is soft and ripened for easy slicing and melting
• Apple cider or apple juice: Creates the foundation of the glaze Use cider for a more intense apple flavor
• Pure maple syrup: Natural sweetness with a hint of caramel flavor Avoid pancake syrup and look for real maple
• Minced garlic: Brings depth and savoriness to balance the sweet sauce Fresh garlic makes a big difference for flavor
• Dijon mustard: A little tang that keeps the glaze lively and not too sweet Use smooth Dijon for the best whisking
• Fresh thyme: Earthy herb that ties the filling and sauce together Pick vibrant green sprigs for best aroma

Step-by-Step Instructions

Prepare the Chicken Breasts:

Cut each chicken breast in half horizontally but do not slice all the way through You want to create a pocket that opens like a book Season the inside of the chicken well with salt and pepper so every bite is tasty

Stuff with Apples and Brie:

Take thin slices of honeycrisp apple and layer them on the bottom side of your butterflied chicken breast Place slices of brie on top of the apples Try to distribute the cheese so it melts into every bite

Close and Arrange for Baking:

Fold the top half of the chicken back over the filling making sure everything is tucked neatly inside Move stuffed breasts to a prepared baking sheet or skillet with the seam down so the filling stays put

Bake Until Almost Done:

Place the chicken in the oven at 375 degrees and bake for about 25 to 30 minutes The chicken should be almost cooked through before you put the glaze on

Make the Maple Glaze:

Combine apple cider or juice maple syrup minced garlic Dijon mustard fresh thyme and salt in a small skillet Put it on medium heat and let it bubble until it reduces by roughly half and turns thick and glossy This usually takes 12 to 15 minutes Keep an eye so it does not boil over

Glaze and Broil the Chicken:

Once chicken is nearly cooked switch the oven to broil Brush a generous layer of the finished glaze all over the tops of the chicken breasts Slide back under the broiler for 10 to 12 minutes until golden brown and the cheese is bubbly Watch closely so the glaze caramelizes but does not burn

Serve and Drizzle:

When the chicken reaches 165 degrees inside take it out and let it rest a few minutes Drizzle with any extra glaze from the skillet just before serving

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Brie always reminds me of holiday gatherings It is so creamy and comforting that I started trying it in recipes outside of just cheese boards The way it melts inside the chicken feels like the best edible surprise

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to three days The glaze keeps things moist so it reheats well in a covered skillet over low heat I recommend slicing leftovers before reheating for quicker warming Even room temperature pieces are delicious added to a fall salad

Ingredient Substitutions

If you do not have honeycrisp apples try granny smith or fuji for a similar crunch and flavor Camembert is a great stand-in for brie Pears offer a milder substitute for apples and taste great with the same glaze If thyme is not your favorite fresh rosemary or even sage works well

Serving Suggestions

Serve this dish alongside roasted sweet potatoes or maple glazed carrots A bed of garlicky sautéed greens or a wild rice pilaf makes for a full autumn-inspired meal For added freshness sprinkle with extra chopped thyme right before bringing it to the table

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Cultural and Seasonal Notes

Apple stuffed dishes pop up in many European traditions for fall and winter but the addition of maple and brie feels straight from a cozy North American kitchen The contrast of sweet juicy apples with melted cheese inside savory chicken is classic cold weather comfort food at its best

Recipe FAQs

→ What type of apple is best for this dish?

Honeycrisp apples work well due to their crisp texture and natural sweetness, but other firm varieties like Fuji or Gala are also suitable.

→ Can the chicken be prepped ahead of time?

Yes, you can assemble the chicken breasts with apple and brie filling and refrigerate until ready to bake. Add the glaze just before finishing.

→ Is it necessary to use brie cheese?

Brie adds a creamy richness, but you may substitute with camembert or another soft, mild cheese if desired.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F. The juices should also run clear when pierced.

→ What sides pair well with this main dish?

Roasted vegetables, a crisp green salad, or simple steamed rice all make great accompaniments to highlight the savory-sweet flavors.

→ Can I use apple juice instead of apple cider for the glaze?

Yes, apple juice can be used in place of cider for the glaze, though cider adds a bit more depth and tartness to the sauce.