Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice each chicken breast horizontally to create a pocket for stuffing.

Stuff each chicken breast with the thinly sliced Granny Smith apples and chunks of creamy Brie cheese.

Generously season both sides with salt, black pepper, and dried thyme.

Heat olive oil in a large skillet over medium-high heat and sear each side of the chicken for 1-2 minutes.

Place the seared chicken on the lined baking sheet, leaving space between each piece.

Whisk together maple syrup, creamy Dijon mustard, and whole grain Dijon mustard in a small bowl.

Brush the glaze over each stuffed chicken breast and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Let the chicken rest for a few minutes before serving.