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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
My husband does not like chicken. Could I make this with pork medallions from a tenderloin? If so, any modifications? Thank you.
Yes, definitely! I’m not sure about the modifications as I haven’t tried this with pork before, but I would imagine it would be about the same! Enjoy! xTieghan
Can you use different cheeses like feta
Hey there, that should be just fine! xTieghan
Tieghan, this recipe sounds amazing. Do you think I could do this as a make ahead?
I am taking dinner to a friend’s house this week and I would love to prepare this at home and then finish it a couple hours later in the friend’s oven.
Carol
Hey Carol! Thank you so much! I would make it ahead up until putting it in the oven and then put it in the oven when you’re ready to serve! xTieghan
Another gem! Made it last night for the family and it was thoroughly enjoyed by all. Thank you Tieghan for keeping us smiling!
Hey David! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Hello, I just made this for dinner and it is so good. The recipe was easy to follow, simple ingredients and yet full of flavor. Delicious. Thank you and please continue to do what you do so well.
My husband made this over the weekend, his first time to try one of your recipes! He was a bit dismayed when it said to bake it for 20 minutes but with no indication as to temperature on my print copy, but I checked online and found the recipe had been corrected. (You also might want to correct the amount of butter in the ingredients to 3 tbsp!) We both thought it was delicious — the brie is a brilliant addition — and will make it again, the next time with perhaps a splash of something sweet like Marsala wine to spice it up a bit. Thanks, Tiegan, for yet another wonderful dish!
Hey Helen! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Made this last night and my husband and children loved it! I used cream and goat cheese as I didn’t have any coconut milk and brie on hand – was worried about the added acidity so I used chicken stock instead of wine. So delicious and cozy! Thank you for the recipe and inspiration!
Hey Lara! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Hi Tieghan,
I’m going. To try this recipe BUT was wondering, would it be ok to substitute green beans or another vegatable to make it for a Thanksgiving side instead of the usual green bean casserole?
Hi there! Yes, that should work just fine! xTieghan
Excellent birthday dinner tonight! My husband said it was one of my (your? lol) meals that I’ve ever made him. I used chicken thighs, dried herbs, and served it over your parmesan mashed potatoes from your HBH recipe book. I guess I didn’t realize that both the potato and chicken recipes had cream AND cheese, but surprisingly it wasn’t too rich or over the top.
P.s. I wonder if the person who said there was no flavor in this meal is fighting a cold or COVID-19 and is suffering from dysgeusia. I followed directions more or less to a T as well and felt the opposite! Hope he/she feels better soon–it’s no fun to not taste!
Thank you for another excellent meal!
Hey Amanda! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Just made this tonight, so yummy !
We served with mashed potatoes and some asparagus.
Thanks T for the addition of another great recipe to the repertoire.
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
I’ve literally (people use that word incorrectly a lot but I do mean literally) just finished licking my plate clean and had to jump on here to review. This was perhaps the most delicious dish I’ve ever made. My intent was to use heavy cream but I moved to a foreign country recently and so I accidentally bought milk curds. Luckily I had coconut milk on hand, and boy am I thankful for this mishap. The coconut milk with the Brie, the reduced wine and the slightest hint of heat from the chili flakes elevated this dish beyond my wildest expectations. I royally screwed up the mashed potatoes but it didn’t even matter. They were simply a vehicle for the sauce. My only regret is not having crusty bread on hand to soak up what the gluey mashed potatoes couldn’t. My husband just poured the excess sauce into a tiny jar. I don’t know what he’s going to do with it, possibly drink it straight, but I’m happy it’s not going to waste. Will be making again!
Hey! Thanks so much for giving this recipe a try, I hope you loved it! Happy Halloween Weekend! xTieghan
I happen to be in France when this recipe showed up in my inbox….what a treat. So simple and especially delicious using the lovely seasonal mushrooms of France and of course local wine and cheese. Thank you!! I have a photo to send, but not sure how I do that! Will be making it again before we head home!
Hey! Thanks so much for giving this recipe a try, I hope you loved it! Happy Halloween Weekend! xTieghan
Such a delicious recipe! We had it for supper last night and served it with new garden red potatoes and green beans. Because of some dairy sensitivities, I used coconut milk instead of the heavy cream. I was skeptical that the sage/thyme would be a good match – but it was fantastic.
I also used bone in/skin on thighs and browned the skin to crisp before making the sauce. I had 9 large thighs and my skillet isn’t big enough to hold them so I transferred everything to a 9×13 baking dish, making sure to keep the skin above the sauce when oven cooking (@425).
I wanted to lick the baking dish clean so as not to waste even a drop of the sauce! The fresh sage and thyme made all the difference in flavour as well.
Well done on another amazing and easy recipe! ♥️
Thanks so much! I really appreciate this kind comment and the feedback as well! Have a great weekend! xTieghan
I’m making this tonight just wondering if I cook up until “put it in the oven” direction if I could prepare it ahead?
Thanks love your recipes?
Yes, definitely! xTieghan
Made this for dinner last night. So good! I used coconut milk for the first time instead of heavy cream. The sauce flavor was phenomenal!!! I used boneless chicken thighs (our personal favorite for tenderness). I served it over wide noodles and with roasted Brussels sprouts, sweet potatoes and acorn squash on the side. I picked up a package of fluffy dinner rolls at the grocery store for all the wonderful sauce. My family devoured it. Winner winner, chicken dinner. It’s definitely on my repeat list!
Hey Megan! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan
Followed recipe exactly. I am an experienced cook and recognized as a good cook. This recipe is not worth the calories. Not much flavor. But it was easy and warm.
L – I received a first in Culinary, but I must have missed the day they handed out the “Good Cook” certificate. Bollocks for me. Ah well – please do link your blog where you post original content, splendid repertoire and extraordinary recipes – eager to try!
T – served your original Chocolate Caramel Cake from HBH to smashing reviews, yet again. Chin up, darling. – É
Hey there, I’m so sorry this recipe was not what you hoped! Thanks for the feedback. xTieghan