Preheat the oven to 400°F (200°C).

In a small bowl, whisk together the maple syrup, Dijon mustard, dried thyme, and minced garlic. Set the maple glaze aside.

Place the chicken breasts flat on a cutting board. Carefully cut a deep pocket into the side of each chicken breast, slicing approximately three-quarters of the way through without cutting completely through.

Season both sides of the chicken breasts with salt and black pepper.

Heat a large oven-safe cast-iron skillet over medium-high heat. Add a small amount of olive oil.

Once the skillet is hot, add the chicken breasts and sear for 2–3 minutes per side, or until lightly golden. Remove them from the skillet.

Carefully fill each chicken breast with thin slices of Honeycrisp apple and Brie cheese. Secure the openings with toothpicks if necessary.

Return the Apple and Brie Stuffed Chicken Breast portions to the skillet and generously brush the tops with the prepared maple-Dijon glaze.

Transfer the skillet to the preheated oven and bake for 20–22 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken from the oven and allow it to rest briefly before serving. Remove any toothpicks before eating and serve warm.