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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.
Made this tonight for dinner and it was amazing! My family said it was a delicious fancier version of an old family comfort dish. Will definitely be making again!
Hi Leah! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Thought it was super tasty! I might add a little lemon juice at the end next time to brighten it up a bit. Served with polenta and added green peas.
Hi Kam! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Magnificently comforting food that’s a little bit naughty thanks Tieghan! Just sent you a #photo on Instagram! I also added ‘Crispy Prosciutto’ (following your French Onion Pasta recipe…) which I scrunched like a Pappadam over the top of the whole meal, which added a lovely salty flavour to the cream. To the Mushrooms I also had Asparagus & Cherry Tomatoes. These were divine flavours and textures throughout the meal. The addition of the Brie was brilliant idea – but I also had some leftovers (50g of Goat’s Cheese & 50g of Philly Cheese) to make it even creamer! Very naughty I know, but it didn’t overpower/distract from the flavour of the Chicken or veggies! Other thoughts were to add Kalamata Olives, Zucchini – the options are endless, so I’ll save that for next time! Thanks Tieghan for giving me the inspiration to explore and try exotic foods – homemade style! Cheers…
Hi Michael! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
I couldn’t wait to make this recipe because I knew it would taste amazing and I was right! This was so full of flavor and the addition of pepper flakes gave it a subtle heat that put it over the top. This will be in my regular dinner rotation, and a one pan meal ? is even better. Thanks!
Hi Shawna! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Im going to make this for a progressive dinner! Would you have suggestions to keep the pasta fresh and warm so it doesn’t get sticky?
Hi there! I would just keep it in a strainer and pour some warm water over it when you’re ready to serve! xTieghan
This turned out so delicious! Who knew that brie could make a sauce so creamy and wonderful! I made it with mashed potatoes and ended up adding some chicken stock because I reduced the wine a little bit too much because I wasn’t paying attention to how high the heat was (oops!). But it still ended up PERFECT! Thank you again for a wonderful evening meal and delicious leftovers!
Hi Sarah! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
This is so good! Made it right away and followed directions. Delicious! Will have to limit enjoying it just because of all the fat.
Thank you!
Hi Janet! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Do you think I could just simmer the chicken and sauce for about 20 minutes? Sadly my oven is broken! ?
Hi there! Yes, that should work just fine! xTieghan
Sauce good but not thick enough.
Hey, thanks for the feedback! xTieghan
Tieghan you’re a genius!!! This was so so so delicious! Thank you for yet another yummy recipe :). Thanks to you, my kitchen repertoire is slowly but surely expanding.
Hey Regina! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
My husband and I made this and it was delicious! I didn’t have brie but I am sure it would be amazing on it!
Hey Mary! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
I made this last night. My husband loved it. I think it would’ve been better if the cheese had melted in. I cubed it before adding it but it stayed as cubes. I tried stirring it but didn’t help. Any suggestions?
Hi Kim! I would maybe try to heat up the brie a bit before putting it in if it’s having a hard time melting! xTieghan
My sauce broke when I made this recipe. What did I do wrong?
Hi Sheree! I’m so sorry about that, is there anything you did differently in the recipe? xTieghan
I made two batches and one of my recipes split as well! Not sure why. They were, however, both super delicious. I baked the one that split a little longer, so am assuming that may have been the reason.
I’m regarded as a good cook amongst my friends and big extended family. This is truly one of the best dishes I’ve ever made! Make sure you brown the mushrooms well as stated….key step. I made all in a cast iron skillet. You’re the best Teigan; great recipe—WELL worth the calories!!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Bravo to this recipe. So good. I added in sun-dried tomatoes which I love and it was a delicious addition. Will make again!
Hey Sarah! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan