Description

This Creamy Brie Chicken & Mushrooms recipe features tender chicken breast cutlets cooked to a golden brown, topped with a luscious mushroom and shallot sauce enriched with brie cheese and Parmesan. The sauce, finished with fresh thyme and a touch of Dijon mustard, offers a rich, velvety texture and complex flavors, perfect for an elegant yet comforting meal served alongside crusty bread.

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

Mushroom Sauce

8 ounces button mushrooms, whole
1 shallot, finely diced
2 cloves garlic, minced
¼ cup dry white wine
⅓ 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

Serving

Crusty bread, for serving

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Instructions

Cook Chicken: Season the chicken breast cutlets generously with kosher salt and freshly cracked black pepper. Dredge each cutlet in all-purpose flour, shaking off any excess to ensure an even coating without clumps.
Brown Chicken: Heat the unsalted butter and olive oil together in a large skillet over medium heat until melted and hot. Add the floured chicken cutlets and cook until they develop a golden-brown crust and are cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken from the pan and set aside on a plate to rest.
Sauté Mushrooms and Aromatics: In the same skillet, add the whole button mushrooms and cook for approximately 6 minutes or until they soften and turn lightly browned. Stir in the finely diced shallot and minced garlic and continue to cook until fragrant and softened, about 2-3 minutes, avoiding browning the garlic excessively.
Make Sauce: Pour the dry white wine into the skillet to deglaze the pan, scraping up any browned bits stuck to the bottom with a spoon or spatula. Allow the wine to reduce slightly for 1-2 minutes. Then add the chicken stock, heavy cream, fresh thyme leaves, and Dijon mustard if using. Bring the mixture to a gentle simmer, stirring occasionally, and season with salt and pepper to taste.
Add Cheese: Lower the heat to low and add the cubed brie cheese and grated Parmigiano Reggiano into the sauce. Stir continuously until both cheeses melt completely, creating a smooth, creamy sauce. Taste and adjust seasoning if necessary.
Serve: Return the cooked chicken cutlets to the skillet to warm through briefly if needed, or simply plate the chicken and generously spoon the creamy mushroom and brie sauce over the top. Serve immediately alongside crusty bread to soak up the delicious sauce.

Notes

Removing the rind from the brie helps the cheese melt smoothly into the sauce without leaving chewy pieces.
Use chicken breast cutlets for even cooking and quick browning; if unavailable, pound regular chicken breasts to an even thickness.
Dijon mustard is optional but provides a subtle tang that balances the richness of the brie and cream.
Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and flavor depth.
If you prefer, substitute the chicken stock with low sodium broth to control salt levels.
For a gluten-free option, swap all-purpose flour with a gluten-free flour blend or cornstarch for dredging.
Ensure mushrooms are well cleaned but avoid soaking them to prevent sogginess; just wipe with a damp cloth.
Serve with a crusty baguette or rustic country bread to enjoy every bit of the creamy sauce.