Next Post
This post may contain affiliate links, please see our privacy policy for details.
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 recipe is decadent and delicious – easy yet tastes complicated 🙂 If trying to impress someone, this would be an excellent dish to make. We are low-carb, so we served over spaghetti squash, but this would be so delicious over either mashed potatoes or pasta. SO GOOD. The sauce is thin and at first I wasn’t sure I liked that, but the flavor was just so good, it didn’t matter one bit.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
This was DELICIOUS! We took one bite and looked at each other with the “oh this is good” look. I used coconut milk and served over mashed potatoes!
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
This was absolutely delicious. I made zits to go with it. This will be a quick and easy go to dish.
Hey there! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
I made this last Saturday for my boyfriend, it was sooo goood. We loved it. I made it with mashed potatoes.
Hey there, so happy you enjoyed this recipe! Thanks for giving it a try 🙂 xTieghan
I always think every recipe of yours is my favorite but this one really is. I used coconut milk as well and local Swiss Tomme cheese (in Switzerland) and we ALL licked our plates. Okay not really, this is Europe and licking plates is definitely frowned upon… we mopped with bread though. ?? So delicious!!
Hey Natalie! Thanks so much, I”m SO happy to hear you loved this recipe! xTieghan
It was really good – love all the fresh herbs. I also used coconut milk instead of the heavy cream. Another yummy recipe! Thank you Tieghan!
Hey Tami! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
Forgot the rating! 5 stars all the way!
Thanks again! 🙂 xTieghan
Absolutely wonderful!!!
Great depth of flavor ?.
Served it over polenta with blue cheese & brie. The 2 cheese are great together.
Also made the brussels sprouts salad with warm cider dressing, also from this site.
Restaurant quality meal.
No pics because we ate it too fast!!
Hi Sheila! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
Tieghan, I prepped and my husband made this for dinner tonight. The only adjustment was I hate sage so we left that out. We had three children fighting over licking the pan. It’s going in the regular rotation due to simplicity and flavor factor. Thank you!
Hi there! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
No surprise this was amazing!! Wonderful flavors and I was able to accomplish this all in 1-pot! Definitely adding this to my list! Thank yoU!
Hi Ellen! Thank you so much for trying out this recipe, I hope you loved it! xTieghan
Made this for dinner tonight and it was amazing!! We love all your recipes Tieghan!! Thank you for making cooking so enjoyable!
Thank you for making this recipe Jackie, hope you loved it! xTieghan
Made this for dinner tonight and it was amazing!! We love all your recipes Tiegan!! Thank you for making cooking so enjoyable!
Hey Jackie! Thanks so much for giving this recipe a try, I’m so happy to hear you loved it! xTieghan
Made this last night. It was very good. I actually messed up and forgot the Brie. I realized it after I served up a bowl for myself. Without it was good but lacking. I added the Brie before my wife took her serving. She loved it. I then had more of the finished dish. Wow what a difference the Brie made. Much richer and flavorful. Another HBH keeper
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xTieghan
I made this last night and served it with Tieghan’s mashed cauliflower. Delicious! I’m saving this one! I always enjoy trying Tieghan’s recipes and am rarely disappointed.
Thanks so much, so glad you enjoyed this recipe! xTieghan
I made this last night and it was amazing! I had no white wine so I subbed for apple cider vinegar, I put the recipe on penne noodles which I think it would have been better with rice or potatoes like suggested! Such great flavour!! Will be making this again.
Thank you!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan