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Creamy Brie Chicken & Mushrooms Recipe

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4.3 from 76 reviews

  • Author: Sky
  • Total Time: 40 minutes
  • Yield: Serves 4 - 6
  • Diet: Gluten Free

Description

This Creamy Brie Chicken & Mushrooms recipe features tender chicken breast cutlets cooked to golden perfection and smothered in a luxurious mushroom sauce infused with brie cheese, fresh thyme, and a touch of Dijon mustard. Perfectly balanced with earthy mushrooms and a rich, creamy texture, this dish is an elegant yet comforting meal ideal for gluten-free diets and serves 4 to 6 people.

Ingredients

Chicken

  • 6 chicken breast cutlets
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste

Mushroom Sauce

  • 8 oz. button mushrooms, whole
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/3 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme, sprigs removed
  • 1/2 teaspoon Dijon mustard (optional)
  • 4 oz. brie cheese
  • 2 tablespoons parmigiano reggiano

Instructions

  1. Prepare and Cook Chicken: Season the chicken breast cutlets with salt and freshly cracked black pepper. Lightly dredge each cutlet in the all-purpose flour to coat. Heat the unsalted butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook until golden brown and fully cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
  2. Cook Mushrooms and Aromatics: In the same skillet, add the whole button mushrooms. Let them cook undisturbed for about 6 minutes, allowing them to brown and release their moisture. Add the finely diced shallot and minced garlic, then continue cooking until they soften and become fragrant, approximately 2-3 minutes.
  3. Deglaze and Simmer Sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken stock, heavy cream, fresh thyme, and Dijon mustard if using. Bring the mixture to a gentle simmer, allowing it to reduce slightly. Season with salt and freshly cracked black pepper to taste.
  4. Add Cheese to Sauce: Cut the brie cheese into smaller pieces and add to the simmering sauce along with the parmigiano reggiano. Stir gently until all cheeses have melted completely into the sauce, creating a smooth, creamy consistency. Remove the pan from heat.
  5. Serve: Place the cooked chicken cutlets on a serving platter and generously spoon the creamy brie and mushroom sauce over them. Serve immediately with crusty bread to soak up the delicious sauce.

Notes

  • For an extra flavor boost, allow the mushrooms to brown deeply before adding shallots and garlic.
  • If preferred, substitute chicken breast cutlets with boneless chicken thighs for a juicier option.
  • Dijon mustard is optional but adds a subtle tang to the dish.
  • This recipe is naturally gluten-free if using gluten-free flour or omitting the flour dredge; traditional all-purpose flour contains gluten.
  • Serve with crusty gluten-free bread to keep the meal gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Find it online: https://skysrecipes.com/creamy-brie-chicken-and-mushrooms-recipe/