Apple and Brie Stuffed Chicken features Hasselback chicken breast stuffed with creamy, salty brie cheese and sweet-tart apples, then covered in an apple cider Dijon sauce and baked to tender perfection.

There is something so satisfying about a meal that’s simple, both in its ingredients and execution, yet looks elevated and fancy. And this apple and brie stuffed chicken is exactly that.

Chicken breasts are sliced hasselback-style and stuffed with thin slices of brie and apple. Then you whisk together a quick sauce of apple cider vinegar, dijon mustard, fresh rosemary, maple syrup, and some other aromatics.

Pour the sauce over the chicken, bake until done, and you’ve got a tender, juicy chicken dinner that’s full of flavor and ultra satisfying! All in 30 minutes!

And if you’re a fan of other simple, health chicken dinners, check out this air fryer chicken cordon bleu (oven baked option included) and baked bruschetta chicken. They’re SO good!

Ingredient Notes

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

Chicken: You need 2 boneless, skinless chicken breasts for this recipe.
Apple: 1 apple, cored and sliced, and it can be whichever variety you prefer (I love fuji, honeycrisp, and granny smith with the brie in this chicken!)
Brie Cheese: I use a small wheel of cheese, as I feel it’s easier to slice. Rind can be left on! If you’re using a super soft brie cheese and having trouble slicing it, try popping it in the freezer for 10-15 minutes first.
Avocado Oil: Needed for the apple cider dijon sauce, and it helps lock in moisture as the chicken bakes.
Maple Syrup: Adds a touch of sweetness to the sauce. You can swap honey or brown sugar, too.
Apple Cider Vinegar: Adds acidity to help round out the flavors of the apple and brie stuffed chicken.
Dijon Mustard: Not only does it add flavor and a delicious little tanginess to the sauce, but it also helps the sauce emulsify together.
Aromatics & Seasonings: Garlic, rosemary, salt, and pepper add to the flavor, aromatics, and help create an even more delicious and satisfying eating experience!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

Slice slits across the top of the chicken, not cutting all the way through (leave about a half inch at the bottom intact).
Fill each slit with thinly sliced brie cheese and apple slices and season with salt and pepper.
Whisk together the Dijon sauce, then pour over the chicken.
Bake at 450 for 25 minutes, or until chicken is cooked through.

Expert Tips

Don’t cut all the way through! When making Hasselback cuts on top of the chicken, be sure to not cut all the way through. The chicken still needs to be intact on the bottom.
It’s totally fine to leave the rind on the brie cheese.
If your cheese is soft and difficult to slice thinly, freeze the brie for 10-15 minutes and then slice with ease.
Chicken is done when it reaches 165 internally in the center of the chicken breast.

Substitutions & Variations

You can use any apple variety, although I personally find varieties like granny smith, fuji, or honeycrisp work deliciously here.
Cheese subs: Camembert or even goat cheese still taste nice here.

Storage, Freezing, & Reheating

Storage: Refrigerate in an airtight container for up to 3 days.
Freezing: Freeze in an airtight container for up to 3 months.
Reheating: Frozen apple brie chicken can be thawed overnight in the refrigerator, or you can use the defrost setting on your microwave. To reheat from room temperature, you can reheat in the microwave for 1-2 minutes, or in the air fryer at 350 for 4-5 minutes.

Supplies You’ll Need

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Air Fryer Chicken Cordon Bleu (oven baked option included)
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Garlic Parmesan Chicken Tenders
Southwest Avocado Chicken Salad

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