Mediterranean Apple and Brie Stuffed Chicken Breasts

This dish brings together tender chicken, sweet apples, and creamy brie in a way that feels both comforting and fresh. The apple slices soften as they cook, the brie melts into the chicken, and the maple-Dijon glaze adds a touch of sweetness with a Mediterranean herb finish. It’s an easy recipe that looks impressive on the plate and works for both weeknights and dinner guests. You can serve it with roasted vegetables, couscous, or a light salad.

Time

Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes

Ingredients

Chicken

Boneless, skinless chicken breasts (2 large or 3 medium)

Produce

1 large apple (Honeycrisp or Cosmic Crisp), thinly sliced

1–2 cloves garlic, minced

Cheese

4 ounces brie, thinly sliced

Pantry / Spices

2 tbsp pure maple syrup

1 tbsp Dijon mustard

1/2 tsp dried thyme

Salt and black pepper, to taste

Olive oil, for searing

Optional Liquids (for glaze)

Splash of apple juice, apple cider, or chicken broth

Instructions

Preheat the oven to 200°C (400°F).

Pat the chicken dry. Slice a pocket into the thickest side of each breast without cutting through the other side.

Season the inside and outside with salt, pepper, and a pinch of thyme.

Stuff each breast with a few slices of apple, some garlic, and pieces of brie. Press the chicken closed. If needed, secure with toothpicks.

Mix maple syrup and Dijon mustard in a small bowl.

Heat a skillet over medium heat with a drizzle of olive oil.

Sear the stuffed chicken for 2–3 minutes per side until lightly browned.

Transfer the chicken to a baking dish. Brush generously with the maple-Dijon mixture.

Add a splash of apple juice, cider, or broth to the dish for extra moisture (optional but recommended).

Bake for 15–20 minutes, depending on thickness, until the chicken is fully cooked.

Let it rest for a few minutes before slicing. Spoon any pan juices over the top.

Tips

Choose firm, crisp apples so they hold their shape during cooking.

Keep the brie slices thick enough that they stay inside the chicken.

Don’t overfill the pocket or the cheese may leak out during baking.

Searing is optional but adds color and better flavor.

If your skillet is oven-safe, you can bake the chicken directly in it.

If the glaze thickens too much, loosen it with a splash of broth.

Let the chicken rest so the juices stay inside when sliced.

Use toothpicks if the chicken won’t stay closed. Remove before serving.

Slice the apples thin for even cooking and a more balanced bite.

Variations

Herb swap: Try rosemary or oregano instead of thyme.

Savory version: Add caramelized onions inside the chicken with the apples.

Spicy touch: Add a pinch of chili flakes to the glaze.

Low-sugar version: Replace maple syrup with a small drizzle of olive oil and extra mustard.

Extra-creamy version: Add a spoonful of cream cheese in the filling.

Crisp topping: Sprinkle chopped walnuts on top before baking.

Cider-glazed version: Cook the glaze with apple cider until slightly thickened, then brush on.

Mediterranean twist: Add chopped sun-dried tomatoes inside the chicken.

Balsamic version: Mix a teaspoon of balsamic vinegar into the glaze.

Q&A

Can I prepare the chicken ahead of time?
Yes. Stuff the chicken and keep it in the fridge for up to 12 hours. Add glaze before baking.

Will the brie melt out while cooking?
A little might, but sealing the pocket well or using toothpicks helps keep it inside.

Can I use another cheese?
Goat cheese, mozzarella, or fontina also work well.

Can I skip the searing step?
You can, but the chicken won’t brown as nicely.

What apples work best?
Crisp varieties like Honeycrisp, Fuji, Pink Lady, or Cosmic Crisp.

Can I use chicken thighs?
They’re harder to stuff but still possible. Bake a few extra minutes.

Can I make this without maple syrup?
Honey works, or a splash of apple cider can give sweetness.

What side dishes pair well with this?
Couscous, roasted potatoes, sautéed greens, or rice pilaf.

Can I make a thicker glaze?
Yes. Simmer extra maple syrup, mustard, and apple juice in a small pan until reduced.

Nutrition

(approx. per serving, 3 servings)

Calories: 390–430

Protein: 37–40g

Fat: 16–19g

Carbs: 20–24g

Sugar: 10–12g

Conclusion

This stuffed chicken combines sweet apples, creamy brie, and a maple-Dijon glaze in a way that feels warm and balanced. The recipe is easy to adjust, and it delivers both comfort and Mediterranean brightness in one dish. It works well for meal prep or a simple dinner, and the filling makes it feel special without extra effort. If you want a full Mediterranean menu built around this dish, I can prepare one for you.