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.
We LOVED this dish. It was super simply to prep and cook (always a bonus!). The wine really adds a flavor dimension that I was so pleased with. I paired with egg noodles and steamed broccoli. My husband agreed to keep this one in rotation. I hope to be making this one for years to come!
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Amazing and delicious! My grandma doesn’t even like mushrooms and she loved this dish! Simple steps, easy to follow, great results. I like to serve it the first night with mashed potatoes, and then with pasta the second night- I pour the remaining leftover sauce over the pasta in a skillet and just mix it as it warms.
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Delicious. Pared it with rice. Next time I will try mashed potatoes. Hubby says it goes straight onto his list of favourites!
Thanks so much Susanne!! Love to hear that this recipe was enjoyed!
This is definitely a favorite recipe in our house and my young children beg me to make it! Since I use Jovial GF egg noodles, I cook them directly in the sauce with the chicken and they turn out perfectly every time! Thank you so much for this amazing recipe!
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Hade this twice-served once over rice and again over spaghetti squash. Both times were SO good! Definitely one of our faves!
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT
I’ve chosen “Metric” for this recipe and the quantity might be a little bit different from the imperial ones (357g heavy cream is definitely more than 1 1/4 cups). That being said, it’s still absolutely delish! I’ve made this a couple of times, with whatever cheese I had on hand (brie, parmesan, camembert) and it’s a hit every time!
Thanks so much for giving this recipe a try and sharing your feedback! So glad you enjoyed this dish! Sorry about the metric, it’s controlled by Google:) xT
You have to teach ppl what oz, pounds means
I got 2 breasts chicken, each one is 300 g, means that 2×300=600 gr.
More than a half kilo!!