This Maple Mustard Glazed Brie Stuffed Chicken is not your average chicken dinner. Stuffed with creamy brie cheese and flavourful sundried tomatoes, and topped off with a sweet but savoury homemade maple mustard.
Inspiration behind Maple Mustard Glazed Brie Stuffed Chicken
I was inspired to make my own Maple Mustard after a visit to a pancake house in a small town called St. Joe’s Island in the Algoma Region. Fun fact about me, I actually lived in Sault Ste. Marie, Ontario for one year while completing the internship portion of my dietetic education!
While I was living there, I was lucky to meet a friend who showed me around the area. One day she brought me to St. Joe’s Island, known for the maple syrup they produce! We visited the local pancake house, and after eating a pancake the size of a frisbee, I purchased a small batch Spicy Maple Mustard- after finishing the jar in about a week, I had to recreate it.
What you’ll need
An oven-safe cast-iron skillet. The chicken is first seared in the skillet on the stovetop then transferred right to the oven to finish cooking. If you have an oven-safe skillet that is not cast-iron, it should work however the cooking time may need to be adjusted slightly. Your best bet is to use a kitchen thermometer to ensure the chicken reaches the proper internal temperature of 165F- make sure you take the temp of the chicken, not the cheesy stuffing.
Wooden toothpicks. For making sure all the stuffing stays stuffed! Remind your family to take out the toothpicks before digging in!
If you try out this recipe, leave a review and rating below!
Maple Mustard Glazed Brie Stuffed Chicken
- Wooden toothpicks
- Oven safe cast iron pan or skillet
- 1/2 cup water
- 1/4 cup yellow mustard powder
- 2 tbsp white sugar
- 6 tbsp maple syrup
- 1/4 tsp cayenne pepper
- Pinch salt & pepper
Brie Stuffed Chicken & Veggies
- 2 tbsp olive oil
- 2 cups halved or quartered crimini mushrooms
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 tbsp fresh thyme, divided
- 4 strips brie cheese, about 1/4" by 2"
- 5-6 sundried tomatoes, sliced into ribbons
- 4 large boneless, skinless chicken breasts
- 1- 1½ cups low sodium chicken broth
- Optional* fresh parsley to garnish
Make the Maple Mustard
- To a small saucepan, add all the maple mustard ingredients and stir to combine. Heat the saucepan on the stove over medium-high heat until vigorously boiling and bubbling. Reduce the heat to medium and stir very constantly until the water has boiled off and you are left with a thick glaze, about 8 minutes.
- Remove from heat and add the glaze to a small bowl, set aside.
Stuffed Chicken and Veggies
- Preheat the oven to 375F and add the olive oil to an oven-safe 9" cast-iron skillet.
- Prepare the veggies and chicken stuffing. Chop the mushrooms into halves or quarters, slice the onion and set aside. Mince the garlic, slice the sundried tomatoes into thin ribbons, and slice the brie into four 1⁄4 inch thick pieces that are about 2 inches long.
- Next, prepare the chicken breasts. Dab the chicken with paper towels to remove any excess water. To the thickest side of the chicken breast, make a 2-inch wide slice, about 1 inch deep (less if your chicken breasts are on the small side to avoid cutting right through).
- Next, glaze with the maple mustard. Stuff about 1 heaping teaspoon of the maple mustard into the chicken breasts, then use the remaining mustard to glaze the outside of the chicken breasts. This is pretty messy, I reccomend just using your hands to do this! If the glaze feels to thick to spread, try stirring in a little bit of warm water to thin before glazing.
- Next, stuff the chicken breasts with the minced garlic, 1 tablespoon of the thyme, a slice of brie, and the sundried tomato ribbons. Use about 3 toothpicks per chicken breast to seal up the opening, more if needed.
- Next, place the cast iron skillet on the stovetop and heat the oil to medium heat. Once hot, place the chicken breasts on the skillet and sear for 3-5 minutes until golden brown. Flip using tongs and repeat, adding a pinch of salt and pepper to each side.
- Add the mushroom and onions to the cast iron skillet around and in between the chicken breasts. Pour the chicken broth over top of the veggies, season with the remaining tablespoon of fresh thyme and pinch of salt and pepper.
- Transfer the skillet to the preheated oven. Cook for 25-30 minutes or until cooked through and the chicken reaches an internal temperature of 165F.
- Remove from the oven and spoon some of the liquid over the chicken and veggies just before serving.
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