Description
Creamy Brie Chicken & Mushrooms is a rich and elegant skillet dish featuring tender chicken cutlets cooked to golden perfection, topped with a luscious sauce made from sautéed mushrooms, shallots, garlic, white wine, cream, fresh thyme, and decadent brie and Parmigiano Reggiano cheeses. Served with crusty bread, this recipe takes about 40 minutes and serves 4, making it perfect for a comforting dinner with a gourmet touch.
Ingredients
Scale
Chicken and Coating
- 6 chicken breast cutlets
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Mushrooms and Aromatics
- 8 ounces button mushrooms, whole
- 1 shallot, finely diced
- 2 cloves garlic, minced
Sauce
- ¼ cup dry white wine
- â…“ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Dijon mustard (optional)
Cheeses
- 4 ounces brie cheese, rind removed and cubed
- 2 tablespoons grated Parmigiano Reggiano cheese
To Serve
- Crusty bread, for serving
Instructions
- Cook Chicken: Season the chicken cutlets with salt and pepper, then dredge them in all-purpose flour, shaking off any excess. Heat the butter and olive oil in a large skillet over medium heat. Cook the chicken cutlets until they are golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Aromatics: In the same skillet, add the whole button mushrooms and sauté for about 6 minutes until they soften and develop a light golden brown color. Add the finely diced shallot and minced garlic, cooking until softened and fragrant, approximately 2-3 minutes.
- Make Sauce: Pour in the dry white wine to deglaze the pan, scraping up all the browned bits from the bottom for extra flavor. Then add the chicken stock, heavy cream, fresh thyme leaves, and Dijon mustard if using. Bring the mixture to a gentle simmer and season with salt and freshly cracked black pepper to taste.
- Add Cheese: Reduce the heat to low. Add the cubed brie cheese and grated Parmigiano Reggiano to the skillet. Stir continuously until the cheeses melt completely and the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.
- Serve: Return the cooked chicken cutlets to the skillet or plate them individually. Pour the creamy mushroom and brie sauce generously over the chicken. Serve immediately with crusty bread on the side to soak up the luscious sauce.
Notes
- For a thicker sauce, let it simmer a little longer before adding the cheese to reduce excess liquid.
- Dijon mustard is optional but adds a lovely tang and depth to the sauce.
- Using fresh thyme is best, but dried thyme can be substituted if needed (use about 1/3 teaspoon dried).
- If you prefer, substitute chicken breast cutlets with thighs for juicier meat but adjust cooking time accordingly.
- Remove the rind from brie completely to avoid an overpowering texture in the sauce.
- This dish pairs well with steamed vegetables or a simple green salad in addition to the crusty bread.
