Brie & Apple Stuffed Chicken Breasts

More chicken recipes please! Yes,  that is exactly what we need. More chicken recipes.

I'll frequently make chicken and I'm always looking for new and exciting ways to prop up the poultry. New and exciting ways to beautify the bird.

I really enjoyed this chicken recipe that my daughter Alana prepared for us during our lakehouse stay at Lake Nottley Georgia. It was scrumptious, succulent, cheesy, sweet and savory all in one bite. One can not ask for anything better than this.

Did I mention melting brie.  Oh yeah, there’s that.

EASY INGREDIENTS (IGNORE THE WINE □. THAT WAS FOR ME)

One of the great things about this is that it is so ridiculously easy to prepare, literally all you need to do is mix the sauce in a bowl, give the chicken a little pocket, sear, stuff and bake. It's that simple and totally unintimidating.

We had such a great time at the lake and enjoyed having this delicious chicken dish sitting dockside enjoying the sun,  the breeze off of the water, and one another's company.

THANKS FOR THE LOVELY CHICKEN DISH ALANA! ❤️

If you are looking for an easy weeknight chicken recipe, try this one. If you are looking for a special, company worthy chicken dish. Try this one.  It looks so impressive, but takes no effort at all.

This does not disappoint!

Brie & Apple Stuffed Chicken Breasts
Serves 4


4 boneless, skinless chicken breasts
4 tablespoon maple syrup
2 teaspoons dijon mustard
1 teaspoon dried thyme
2 cloves garlic, minced
1 1/2 teaspoons salt (I use course sea salt)
1 teaspoon pepper
4 ounces brie, cut into strips (about half a small wheel)
1 medium apple, cut in thin slices
1 tablespoon olive oil


Preheat Oven to 425 degrees


Prepare the chicken breasts by cutting each one lengthwise 3/4 of the way through so that you have a pocket for the brie and apple.
Season both sides with the salt and pepper.
Place a large skillet (preferably cast iron) on medium high heat.  Drizzle in the olive oil and place the chicken breasts down to sear on one side, then flip and sear them on the other side.  This will take about 2 minutes per side.  The chicken will not be cooked through at this point.

While then chicken sears, make the sauce by stirring together the maple syrup, mustard, thyme and garlic.

Remove chicken from the heat and when cool enough to handle, stuff the pocket with the brie and apples, using 1/4 of each for each chicken breast.
Place back in the skillet, pour over the sauce and bake at 425 degrees approximately 20-25 minutes or until chicken is cooked through.  A thermometer inserted into the thickest part should read 165 degrees.

Spoon the pan sauces over each chicken breast as you’re serving them.