Description

This Creamy Brie Chicken & Mushrooms recipe features tender chicken breast cutlets cooked to golden perfection and smothered in a luscious sauce made with button mushrooms, shallots, garlic, white wine, chicken stock, heavy cream, and creamy brie cheese. Finished with a touch of fresh thyme and Parmesan, this comforting dish pairs beautifully with crusty bread for a satisfying meal perfect for a cozy dinner.

Ingredients

Scale

Chicken and Coating

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

Cooking Fat

2 tablespoons unsalted butter
2 tablespoons olive oil

Mushroom Sauce

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

Serving

Crusty bread, for serving

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Instructions

Cook Chicken: Season the chicken breast cutlets generously with kosher salt and freshly cracked black pepper. Dredge each cutlet in the all-purpose flour, shaking off any excess flour to avoid clumping or burning during cooking.
Sear Chicken: Heat the unsalted butter and olive oil together in a large skillet over medium heat until melted and hot. Place the chicken cutlets in the skillet and cook until they develop a golden-brown crust and are cooked through, about 4-5 minutes per side depending on thickness. Remove the cooked chicken from the pan and set aside to keep warm.
Sauté Mushrooms and Aromatics: In the same skillet, add the whole button mushrooms and cook for approximately 6 minutes or until they soften and lightly brown, picking up the flavorful browned bits left from the chicken. Then add the finely diced shallot and minced garlic to the pan and cook until they become softened and fragrant, about 2 minutes.
Deglaze and Build Sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom to incorporate into the sauce. Allow the wine to reduce slightly, then add the chicken stock, heavy cream, fresh thyme leaves, and Dijon mustard if using. Bring the mixture to a gentle simmer and season with salt and pepper to taste.
Add Cheeses and Finish Sauce: Reduce the heat to low to prevent curdling. Stir in the cubed brie cheese and grated Parmigiano Reggiano cheese until fully melted and the sauce is smooth and creamy. Taste and adjust seasoning as required.
Serve: Return the cooked chicken cutlets to the skillet or plate them individually. Spoon the creamy brie and mushroom sauce generously over each cutlet. Serve immediately while hot alongside crusty bread to soak up the delicious sauce.

Notes

For best results, use fresh brie cheese and remove the rind before adding to the sauce for a smoother texture.
Dijon mustard is optional but adds a subtle tang that complements the creaminess well.
If white wine is unavailable, substituting with extra chicken stock or a splash of lemon juice can work, though the flavor will be less complex.
Ensure not to overcook the chicken to keep it juicy and tender.
This dish can be paired with a light green salad or steamed vegetables for a complete meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-inspired