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Creamed Mushroom and Brie Chicken…the best any night of the week dinner that also feels extra special. Lightly seared chicken with nutty browned butter and plenty of herbs. This chicken is finished in a simple white wine pan sauce with caramelized mushrooms and brie for a touch of decadence. It’s delicious, especially when served over creamy herby mashed potatoes or pasta. Every bite is layered with caramelized mushrooms and a deliciously creamy cheese sauce.
So many of my recipes have a story behind them. Maybe a family member requested a dish or I’ll make something with a memory in mind. Sometimes I have one idea, test it, and the final outcome ends up being a recipe that’s totally different than the original idea (and much better).
But this recipe? The story is so simple. I had chicken, mushrooms, wine, and cream, and it was our first cold, snowy night in October. I just wanted to make something that would be quick and comforting with what I had on hand. Because going outside just did not look fun.
Enter this chicken…which I guess did have a mini-story.
It’s lightly inspired by a french style white wine braised chicken, but made in a much simpler way.
There’s so much flavor and deliciousness to this dish, and while it is not my prettiest recipe ever, it’s truly delicious. And simple, which we can all welcome with open arms.
The details
Start with the chicken. Instead of dredging the chicken in flour, or doing anything fancy to it, we’re keeping it simple. Just salt and pepper and then a quick sear on either side. Add in a little butter and let it slowly brown around the chicken.
Next, toss in all the mushrooms and cook them together with some shallots and fresh herbs. If you don’t have fresh herbs on hand, dried is great too!
Now, add the wine. The wine, while not necessary, really adds great flavor to this dish. Simmer it down to cook out the alcohol flavor a bit. If you don’t drink or cook with wine, chicken broth works great too!
Then finish the sauce off with a good splash of cream.
Now the brie
The brie was added very spur of the moment, but it was such a good addition. It really makes this sauce extra special, which I think is nice with all fall dinners.
The brie adds a richness and creaminess and I love the flavor when paired with the mushrooms.
Finish the chicken in the oven, then top with fresh herbs.
For serving
We love our carbs over here, so I served this saucy, creamy chicken over twirls of pasta. Twas’ delicious.
Other sides options that would be great? Definitely mashed potatoes, steamed rice, or, if you’re looking for something on the lighter side, spaghetti squash is always a delicious healthy option.
You can’t go wrong either way. The sauce makes just about anything you serve alongside it great. Bread and side salad would make this meal perfectly complete!
Looking for other simple dinners? Here are my favorites:
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Creamy Balsamic Mushroom Chicken Marsala
Lastly, if you make this Creamed Mushroom and Brie Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamed Mushroom and Brie Chicken
Servings: 6
Calories Per Serving: 582 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
- 6 boneless chicken breasts or thighs
- kosher salt and black pepper
- 3 cups shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- red pepper flakes
- 3 cloves garlic, chopped or grated
- 1 1/4 cups dry white, wine such as Pinot Grigio
- 1 – 1 1/4 cups heavy cream or canned coconut milk
- 2-4 ounces Brie, rind removed
Instructions
- 1. Preheat the oven to 375 degrees. 2. Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with salt and pepper. Sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, thyme, sage, oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Add the garlic. Cook another 2-3 minutes, until the mushrooms have caramelized. 4. Pour in the wine. Cook 10 minutes until reduced slightly, then pour in the cream and stir in the brie. Nestle the chicken into the sauce. Bake 20 minutes, until the chicken is cooked through. 5. Serve the chicken and sauce over mashed potatoes, pasta, or steamed rice. Top with fresh thyme or parsley.
This post was originally published on October 28, 2021
Oh my goodness, Tieghan, this is AMAZING. I chopped thighs into bite size pieces, tossed with cellentani pasta and added spinach at the end for a complete meal. The sauce is perfectly balanced and the perfect amount to coat a lb of pasta. Wow. The kids fought over who got seconds and we licked the pan clean. Thank you for this incredible recipe!
Hey! I’m so glad you enjoyed this recipe, thanks so much for trying it out! xTieghan
This looks great but could you tell me what bead you are using it looks awesome
Hi Tieghan! I LOVE your recipes, and this one sounds delish!! ? I’m planning a dinner party and want to make this my main dish. Is there any part of this that you could “make ahead”? Or would you recommend just making it all at once?
Hi there! Honestly, I would just make it all at once to make sure that its nice and creamy and has the right consistency! xTieghan
Good morning Tieghan! I can’t wait to make yet another delicious-looking recipe of yours! You are an inspiration and I love reading about you and your family and the photos are beautiful!
I have a hopefully not dumb question: the canned coconut milk the kind used to make alcoholic drinks that’s really thick?
Unfortunately that’s an ingredient I don’t have on hand and need to try it.
Many thanks for all your great recipes and inspiration!
Susan
Hi Susan! Thanks so much, I really appreciate it! Yes, canned coconut milk is a thicker and creamy milk made of coconut! Hope this helps! xTieghan
If your not a fan of Bri cheese can you suggest another cheese to use? Thank you.
Hi there! I would use gruyere or mozzarella! xTieghan
Can you use chicken broth instead of the wine? Thanks.
Yes, definitely! xTieghan
Will be making this soon for a get together with friends. I love sauces made with brie so you have me hooked already! I do have to mention though in the ingredients list you say 2tbl butter but in the instructions you mention 1tbl to brown around the chicken then another 2tbl when you cook the shallots and herbs. That’s 3tbl of butter. I’ve adjusted my write out so no worries.
Hey there! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
I made this tonight and it was SO SO SO yummy… I texted my friends immediately after making it to tell them it’s what to expect for dinner next time we get together hahaha!! The sauce was honestly so good that I’ll probably make it again to just eat with rice or potatoes. I was a little hesitant about acting the brie (not always a fan of it) and the sauce was already yummy without it, but I eventually bit the bullet and put it in and honestly it just made the whole dish more special. I’m making this one again!! thank you!
Hey Chloe! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Oh my goodness, the Brie is such a good idea! Making it soon ? Xx
Hope you love it! xTieghan
Can you use Kale in this?
Yes definitely! xTieghan
I love the straightforwardness of this recipe, but it was the addition of the brie that hooked me.
Your ingredient list calls for 4 oz of brie, rind removed. And there are no further directions about it in the Instructions, besides “stir in the brie”… Do you “cube” it? (Surely you can’t shred a cheese that soft.) How do you get an even distribution of the brie in that lovely sauce?
Hi there! Thanks so much! Yes, I usually just cube it so it gets distributed evenly throughout the dish! xTieghan
Awesome, thanks for the response. Just picked up the brie from a Farmers Market. Now I just need the chicken, mushrooms, etc. LOL Yummmmm.
I was searching for a chicken recipe on your website and found this one. Had it saved and then the same one appeared in my email. I am
Making this tonight
Love both of your cookbooks
Hi there! Hope you love this recipe! xTieghan
Sounds delicious, but what are the instructions for the final 20 minutes ( baking) of this recipe? Thanks!
I assume it’s the usual 180 degrees Celsius or the Fahrenheit equivalent.
In the direction it says to preheat the oven to 375°. Step four says to bake for 20 minutes or until the chicken Is cooked. Going shopping tomorrow and will be trying this myself!
I don’t think that was there this morning — lol! I looked a few times for the temp
I made this one the other day and the oven temperature was on it… https://fett-weg.today/prosciutto-apple-and-sage-butter-chicken/#wprm-recipe-container-81880%3C/a%3E I think it was 425 degrees F.
Hi there! Sorry about that, the recipe is updated now and you bake at 375! xTieghan
You mention boneless chicken, but is it also skinless? Also, same question as below – are we baking this in the oven (temp?) or on the stove?
Hi there! You can use skinless or skin on. This is first cooked on the stove then you finish up baking in the oven! xTieghan
This sounds amazing! After adding the cream then the chicken, it says ‘bake for 20 mins’. Is that in a (cast iron) skillet? Should it be covered with a lid or foil, or is it left uncovered while baking? In the story of the recipe, I see it finishes in the oven, but at what temperature? I can’t wait to try this one tonight! Thank you so much for all your deliciousness and inspiration!!
I made this one the other day and the oven temperature was on it… https://fett-weg.today/prosciutto-apple-and-sage-butter-chicken/#wprm-recipe-container-81880%3C/a%3E I think it was 425 degrees F. Uncovered
Hi Kerry! You can bake in the skillet or in a pan! I would leave it uncovered when baking 🙂 xTieghan