Ingredients
Chicken and Seasoning
- 4 large boneless (skinless) chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Stuffing
- 4 ounces Brie cheese, chilled and sliced
- 1 large apple, cored and thinly sliced
Glaze
- 6 tablespoons maple syrup
- 4 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon soy sauce
- 2 garlic cloves, finely minced
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Create Chicken Pockets: Carefully cut a deep pocket into the thickest side of each chicken breast, taking care not to slice all the way through to create a cavity for the stuffing.
- Season Chicken: Season the chicken breasts thoroughly, including inside the pockets, with kosher salt, black pepper, garlic powder, onion powder, and fresh thyme leaves to infuse flavor throughout.
- Sear Chicken: Heat olive oil and unsalted butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a light golden crust but remain undercooked inside. Remove from heat and let cool for 5 minutes so the chicken is easier to handle.
- Stuff Chicken Breasts: Open each pocket and generously layer with sliced Brie cheese and thin apple slices. Secure the openings with toothpicks if necessary to hold the filling in place during cooking.
- Make Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, finely minced garlic, and black pepper until smooth. Reserve half of the glaze for serving later and brush the remaining glaze all over the stuffed chicken breasts.
- Bake Chicken: Place the stuffed chicken breasts back into the skillet and bake in the preheated oven for 18-22 minutes, or until the thickest part of the chicken reaches an internal temperature of 160°F (71°C). Avoid inserting the thermometer into the filling to get an accurate reading.
- Glaze During Baking: About 5 minutes before baking is complete, brush an additional light coat of the reserved glaze over the chicken to intensify the flavor and create a glossy finish.
- Rest and Serve: Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Then drizzle the reserved glaze over the chicken or serve it on the side for dipping. Garnish with extra fresh thyme leaves for a beautiful presentation.
Notes
- Use a sharp knife to carefully cut the pocket in the chicken breasts to avoid cutting through the entire breast.
- Brie cheese should be chilled before slicing to make handling easier.
- Choose a crisp apple variety like Granny Smith or Honeycrisp for the best balance of tartness and sweetness.
- Ensure the chicken is cooked to 160°F (71°C) for safe consumption, allowing for carryover cooking during resting.
- Oven-safe skillet is preferred to avoid transferring the chicken after searing.
- Brush glaze multiple times for a richer, stickier finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
