Easy Maple Glazed Apple and Brie Stuffed Chicken Recipe

Picture this: crispy golden chicken sliced open to reveal melted brie oozing around warm cinnamon apples, all glossy with maple syrup. Maple Glazed Apple and Brie Stuffed Chicken takes everything you love about fall flavors and tucks it inside tender, juicy chicken breasts that look way fancier than the effort you put in.

I started playing with this combo back in 2019 when a friend challenged me to use brie in something savory but unexpected. The key is butterflying the chicken thin enough so it seals without toothpickspress the edges tight after stuffing and they’ll stay put. After testing this at least a dozen times, I can tell you the maple glaze is what turns it from “nice dinner” to “wait, you made this?”

Print

Why You’ll Love This Maple Glazed Apple and Brie Stuffed Chicken

This recipe brings together everything you crave in a satisfying dinnersweet, savory, and just fancy enough to impress without stressing you out. The combination of honeycrisp apples and creamy brie tucked inside tender chicken creates a contrast that feels special, but the actual prep is straightforward and beginner-friendly.

• Simple ingredients: Everything you need is easy to find at your regular grocery storeno hunting down specialty items.
• Looks impressive: When you slice into that golden chicken and the melted brie oozes out, everyone at the table thinks you spent hours in the kitchen.
• Sweet and savory balance: The maple glaze with fresh thyme ties the whole dish together without being too sweet or too heavy.
• Perfect for fall: This feels like cozy season wrapped up in one dish, but honestly, it works any time of year.

Key Ingredients You’ll Need

What makes this dish work is the balance between a few high-quality ingredients. You don’t need a long shopping list, but each component plays an important role in building those layers of flavor.

Honeycrisp apples stay crisp even after baking and bring natural sweetness without turning mushy. Brie cheese melts beautifully and adds richnessslice it cold so it’s easier to handle. For the glaze, pure maple syrup combined with apple cider, dijon mustard, and fresh thyme creates a glossy, savory-sweet coating that caramelizes under the broiler. A little minced garlic and kosher salt round out the depth.

Ingredient	Purpose	Possible Swap
Honeycrisp apple	Sweet, crisp filling	Granny Smith for tart contrast
Brie cheese	Creamy, melty richness	Camembert works similarly
Apple cider	Base for glaze	Apple juice (slightly sweeter)
Fresh thyme	Savory, earthy note	Dried thyme (use half the amount)

How to Make It Step by Step

The technique here is easier than it looks. Butterflying the chicken breasts creates a pocket for the filling, and as long as you don’t cut all the way through, the stuffing stays tucked inside during baking. After years of testing stuffed chicken recipes, I’ve learned that pressing the edges together firmly after filling helps everything hold without needing toothpicks.

Once the chicken is stuffed and baking, you’ll simmer the glaze on the stovetop until it thickens and reduces by about half. This takes around 12 to 15 minutes, so start it while the chicken is in the oven. The final stepbrushing the glaze on and broilingcaramelizes the top and locks in all those sweet, garlicky flavors.

Step	What to Do	Time
1. Prep chicken	Butterfly breasts, season inside with salt and pepper	5 min
2. Stuff and fold	Layer apple slices and brie inside, close tightly	10 min
3. Bake	Transfer to baking sheet, bake at 375°F	25–30 min
4. Make glaze	Simmer all glaze ingredients until thick	12–15 min
5. Broil	Brush glaze on chicken, broil until golden	10–12 min

Tips for Perfect Results

Pro Tip: Slice the brie while it’s still cold from the fridge. Warm brie gets sticky and hard to cut into neat pieces, but cold brie slices cleanly and layers easily inside the chicken.

Watch the broiler carefully during the final step. You want the glaze to turn lightly golden and caramelized, not burned. If your oven runs hot, check after 8 minutes and adjust as needed. Using a meat thermometer to confirm the internal temperature reaches 165°F takes the guesswork out of doneness.

• Press the chicken edges firmly after stuffing to seal without toothpicks.
• Use parchment paper or a well-greased skillet to prevent sticking.
• Let the chicken rest for 3 to 5 minutes after broiling so the juices redistribute.

How to Serve and Store

Serve this warm with extra glaze drizzled over the topit adds shine and extra flavor. This pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad. The combination feels elegant enough for guests but comforting enough for a weeknight family dinner.

Storage Method	Instructions	Duration
Refrigerator	Store in airtight container, glaze separately	3–4 days
Freezer	Wrap tightly in foil, freeze before glazing	Up to 2 months
Reheat	Warm in 350°F oven for 12–15 minutes	Until heated through

Note: The glaze stores well separately in the fridge for up to a week. Reheat it gently on the stovetop and drizzle over the warmed chicken just before serving.

For more Cozy recipes, follow me on Pinterest!

How I Finally Mastered Maple Glazed Apple and Brie Stuffed Chicken

This Maple Glazed Apple and Brie Stuffed Chicken took me nearly a dozen attempts to get right. The first few times, the glaze burned or the chicken dried out before the cheese melted properly. But after adjusting the oven temperature and timing, I found the perfect balance of juicy, savory, and sweet.

FAQs ( Maple Glazed Apple and Brie Stuffed Chicken )

You’ll love how this Maple Glazed Apple and Brie Stuffed Chicken turns outgolden and tender on the outside, with warm melted brie and sweet apples tucked inside. The whole thing takes about an hour from start to finish, and the payoff is a dish that looks elegant but feels like comfort. The glaze caramelizes beautifully under the broiler, filling your kitchen with the cozy aroma of maple and thyme.

If you want to switch things up, try adding toasted walnuts or pecans inside for extra crunch, or swap the honeycrisp for a tart granny smith if you prefer a little bite. Leftovers reheat gently in a 350°F ovenjust brush on a bit of extra glaze before warming to bring back that glossy finish. A trick I learned from testing this dozens of times: always let the chicken rest a few minutes after broiling so the juices stay locked in when you slice.

I’d love to see how yours turns outtag me with your photos or tell me what you served alongside. Did you grow up with fall flavors like this, or is this combo new territory for your kitchen? Either way, save this one for a night when you want something special without the stress. It’s the kind of recipe that makes everyone at the table feel cared for.