Description
Brie chicken mushrooms blend rich flavors that make dinner feel totally special without complicated techniques. Friends and family will devour this comforting dish faster than you can say cheese.
Ingredients
Scale
Primary Proteins:
- 6 chicken breast cutlets
- 4 oz brie cheese
- 2 tablespoons parmigiano reggiano
Vegetables and Aromatics:
- 8 oz button mushrooms
- 1 shallot
- 2 garlic cloves
- 1 teaspoon fresh thyme
Liquids and Seasonings:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all purpose flour
- ¼ cup white wine
- ⅓ cup chicken stock
- ½ cup heavy cream
- ½ teaspoon dijon mustard
- Kosher salt
- Freshly cracked black pepper
Instructions
- Pat 6 chicken breast cutlets dry with paper towels. Sprinkle 1 teaspoon kosher salt and ½ teaspoon black pepper across both sides. Coat each cutlet thoroughly with 2 tablespoons all-purpose flour.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Cook chicken for 4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer chicken to a clean plate. Keep warm by covering with aluminum foil.
- Add 8 oz whole button mushrooms to the same skillet. Sauté for 5-6 minutes at medium heat until edges turn deep golden brown.
- Drop 1 finely diced shallot and 2 minced garlic cloves into the skillet. Stir continuously for 90 seconds until fragrant and translucent.
- Pour ¼ cup white wine into the pan to deglaze. Scrape browned bits from bottom of skillet using a wooden spatula.
- Add ⅓ cup chicken stock, ½ cup heavy cream, 1 teaspoon fresh thyme leaves, and ½ teaspoon dijon mustard. Simmer for 3-4 minutes until sauce thickens.
- Return chicken to the skillet. Scatter 4 oz brie cheese and 2 tablespoons parmigiano reggiano across the top. Cover and cook for 2-3 minutes until cheese melts completely.
- Remove from heat. Let sauce rest for 1 minute before serving to allow final thickening.
Notes
- Use thin chicken cutlets for faster, more even cooking and better sauce absorption.
- Select a creamy, mild brie that melts smoothly and doesn’t overpower the delicate mushroom and chicken flavors.
- Avoid overcrowding the pan when sautéing mushrooms to ensure they brown nicely instead of steaming.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch when dredging the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 5 to 6
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 110 mg