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.
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.
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
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 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
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- 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.
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!!
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
Added kale and whoa! So good
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅
Great recipe, very easy quite basic but amazing
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Wow! This recipe is so delicious, I substituted some things I didn’t have, but it was still so tasy.
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
Added kale and it was amazing! So happy with this recipe and will keep it in my rotation
Will add more chicken thighs next time. Fantastic recipe!!
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
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.
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
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.
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
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.
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
Do you need a skillet for this dish? Can you use a glass baking dish instead?
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
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.
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
So delicious, I served over rice and steamed cauliflower. Decadent, saved to recipe box 🙂
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
So sooooooo good!
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
Tieghan, can this be partially made ahead?
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
Thank you for this wonderful recipe!!
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! xTieghan
Absolutely indulgent and perhaps even better than something from a restaurant. I will definitely make this again.
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx