Description

This Creamy Brie Chicken & Mushrooms recipe offers a rich and luxurious dish featuring tender chicken breast cutlets cooked to golden perfection, smothered in a luscious sauce loaded with brie cheese, Parmigiano Reggiano, mushrooms, and fresh thyme. The creamy, flavorful sauce is infused with garlic, shallots, and a splash of dry white wine, making it perfect for a comforting family dinner or an elegant meal served alongside crusty bread.

Ingredients

Scale

Chicken and Coating

6 chicken breast cutlets
2 tablespoons all-purpose flour
Kosher salt, to taste
Freshly cracked black pepper, to taste

Cooking Fats

2 tablespoons unsalted butter
2 tablespoons olive oil

Sauce and Vegetables

8 ounces button mushrooms, whole
1 shallot, finely diced
2 cloves garlic, minced
¼ cup dry white wine
⅓ cup chicken stock
½ cup heavy cream
1 teaspoon fresh thyme leaves
½ teaspoon Dijon mustard (optional)
4 ounces brie cheese, rind removed and cubed
2 tablespoons grated Parmigiano Reggiano cheese

To Serve

Crusty bread, for serving

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Instructions

Cook Chicken: Season the chicken cutlets evenly with salt and freshly cracked black pepper. Dredge each cutlet in all-purpose flour, shaking off any excess flour to avoid a heavy coating.
Sear Chicken: Heat the unsalted butter and olive oil together in a large skillet over medium heat until melted and shimmering. Add the coated chicken cutlets to the pan. Cook each side until golden brown and the chicken is cooked completely through (about 4-5 minutes per side). Remove the cooked chicken from the skillet and set aside on a plate, keeping warm.
Sauté Mushrooms and Aromatics: Add the whole button mushrooms to the same skillet and cook for about 6 minutes, stirring occasionally, until the mushrooms soften and develop a light golden color. Then add the finely diced shallot and minced garlic, cooking for another 2-3 minutes until softened and fragrant.
Deglaze and Build Sauce: Pour in the dry white wine to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon. Allow the wine to simmer for about 1-2 minutes to reduce slightly. Next, stir in the chicken stock, heavy cream, fresh thyme leaves, and Dijon mustard if using. Bring the mixture to a gentle simmer, tasting and seasoning with salt and pepper as needed.
Add Cheeses: Lower the heat to low. Add the cubed brie cheese and grated Parmigiano Reggiano to the sauce. Stir continuously until the cheeses melt fully into the sauce, creating a smooth and creamy texture. Adjust seasoning once more if needed.
Serve: Return the cooked chicken cutlets to the skillet, spooning the creamy mushroom and brie sauce over them. Serve immediately with crusty bread to soak up the delicious sauce.

Notes

Removing the rind from the brie helps the cheese melt smoothly into the sauce without a bitter aftertaste.
Dijon mustard is optional but adds a nice subtle tang to the sauce.
To ensure even cooking, pound the chicken cutlets to an even thickness before seasoning and dredging.
This dish pairs beautifully with crusty bread or mashed potatoes to complement the creamy sauce.
You can swap the button mushrooms for cremini or baby bella mushrooms for a deeper flavor.