Go Back
Hasselback Apple and Brie Stuffed Chicken topped with melted cheese and fresh thyme in a blue ceramic dish.

Apple and Brie Stuffed Chicken

Juicy chicken breasts stuffed Hasselback-style with fresh apple slices and melted Brie, baked under a tangy maple Dijon glaze. A complete 30-minute meal packed with clean Mediterranean flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Chicken & Stuffing:
  • * 4 boneless skinless chicken breasts (approx. 6–8 oz each), patted dry
  • * 2 medium red-skinned apples Honeycrisp or Fuji, cored and thinly sliced into half-moons
  • * 6 oz Brie cheese wedge chilled and sliced into thin strips (rind kept on)
  • * 2 tbsp extra virgin olive oil divided
  • * 1/2 tsp coarse sea salt
  • * 1/4 tsp freshly cracked black pepper
For the Maple Dijon Glaze & Garnish:
  • * 3 tbsp pure maple syrup
  • * 2 tbsp Dijon mustard
  • * 2 cloves garlic finely minced
  • * 1 tsp dried thyme
  • * 1 tsp apple cider vinegar optional
  • * 4-5 sprigs fresh thyme for garnish

Method
 

Preheat & Prep:
  1. Preheat oven to 375°F (190°C). Lightly grease a heavy cast-iron skillet or ceramic baking dish with 1 tablespoon of extra virgin olive oil.
Hasselback Slicing:
  1. Place chicken breasts on a clean cutting board. Using a sharp knife, make 4 to 5 deep cuts crosswise across each breast, slicing about 3/4 of the way through without cutting all the way down.
Season:
  1. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the chicken, rubbing inside the cuts. Season evenly with sea salt and black pepper.
Stuff:
  1. Alternate inserting a thin red apple half-moon and a slice of cold Brie into each slit until all cuts are snugly filled. Transfer chicken to prepared baking dish.
Apply Glaze:
  1. In a small bowl, whisk together pure maple syrup, Dijon mustard, minced garlic, dried thyme, and apple cider vinegar. Brush glaze generously over chicken breasts and into pockets.
Bake:
  1. Bake uncovered for 20 to 25 minutes until chicken reaches an internal temperature of 165°F (74°C) on a digital meat thermometer and cheese is melted and bubbling.
Rest & Serve:
  1. Let rest for 5 minutes. Spoon warm pan juices back over chicken, garnish with fresh thyme sprigs, and serve warm.

Notes

* Slice Brie cold directly from the fridge to prevent excessive melting in the oven.
* Keep apple skins and Brie rinds on for texture, fiber, and structural support during baking.
* Ensure meat thermometer reads 165°F (74°C) inserted into the thickest part of the meat (not touching cheese or fruit).