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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.

Creamed Mushroom and Brie Chicken |

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.

Creamed Mushroom and Brie Chicken |

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.

Creamed Mushroom and Brie Chicken |

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.

Creamed Mushroom and Brie Chicken |

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!

Creamed Mushroom and Brie Chicken |

Looking for other simple dinners? Here are my favorites: 

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Herby Buttered Balsamic Mushroom Ravioli

Spicy Pesto Pasta Alla Vodka

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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.



  • 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.
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Creamed Mushroom and Brie Chicken |

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  1. Another Tiegan HBH slam dunk! My family went nuts (in addition to polishing the entire dish off). Thank you! Keep up the amazing recipes….us “foodies” love them!!

    1. Hey Susan,
      Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT

    1. Hey Melissa,
      Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅

    1. Hey Kat,
      Happy Friday!!❄️🧑‍🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx

    1. Hey there,
      Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)

    1. Hey Lisa,
      Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT

  2. 5 stars
    I just made this for a young couple in our church that we had over for dinner. I had not tried it before but I was confident it would be a winner because..dah…half backed harvest. Well it did not disappoint! They had thirds and raved about it as did my husband. Going in my list of faves for entertaining and just because its good! I served it over fettuccine.

  3. My goodness. I’ve made this with mashed potatoes and it’s…yum. Fine dining quality food. The sauce is so creamy and luscious and fragrant, and the meat amazingly tender — an awesome recipe!
    I used frozen mushrooms instead of fresh ones and baked the whole dish for around 45 minutes. It took a while for the chicken breasts to cook through.

  4. 5 stars
    I made this recipe with mostly what I had on hand. I had to use chicken broth instead of wine and honestly I had no brie cheese so I just stirred in a little cream cheese. Even still it was absolutely delicious. I made extras to maybe freeze? No way. Alot of it didn’t even make it to the fridge. My family (non mushroom kids included) absolutely loved this dish. Will definitely be a staple.

    1. Hey Christa,
      Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT

    1. Hi August,
      You can transfer this to an oven safe baking dish, but this recipe starts in a skillet on the stove top. Please let me know if you have any other questions! xT

  5. 5 stars
    I had extra Brie left over from charcuterie boards that were not made. This recipe jumped out at me, and I am so glad. I served it over spaghetti. My husband thought it was delicious, and is hoping I’ll make a double recipe next time. Thank you for sharing.

    1. Hey Julie,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

    1. Hey Susie,
      You bet, I would make right up until the baking point and then save that for when you are ready to serve. I hope you love the recipe! xx

    1. Hey Chanda,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan

  6. 5 stars
    Absolutely indulgent and perhaps even better than something from a restaurant. I will definitely make this again.

    1. Hey Djienne,
      Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx