Can I use chicken thighs instead of breast cutlets?

Absolutely! Boneless, skinless chicken thighs make an excellent substitute and often stay more tender. Adjust cooking time accordingly as thighs may take slightly longer to cook through.

What can I substitute if I don't have brie cheese?

Camembert makes the closest substitute with its similar creamy texture and flavor. Alternatively, cream cheese with a tablespoon of extra Parmigiano Reggiano will work in a pinch, though the flavor will be different.

Is there a way to make this recipe lighter?

You can substitute half-and-half for the heavy cream and reduce the amount of cheese by about a third. The sauce won't be quite as rich but will still be delicious. You could also serve with roasted vegetables instead of pasta or bread.

Can I make this dish ahead for a dinner party?

Yes! Prepare the entire dish up to the point of adding the cheese. Refrigerate the chicken and sauce separately. When ready to serve, gently reheat the sauce, add the cheese, then return the chicken to the pan to warm through.

Creamy Brie Chicken & Mushrooms Recipe

Description

An irresistible, creamy, and flavorful chicken dish that’s perfect for weeknight dinners or special occasions. Tender chicken breast cutlets smothered in a luxurious brie and mushroom sauce with hints of thyme and garlic, this recipe pairs perfectly with crusty bread or a side salad for a complete meal.

Ingredients

Units Scale

Chicken

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

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, stems removed
1/2 teaspoon Dijon mustard (optional)
4 oz. Brie cheese, rind removed and cubed
2 tablespoons Parmigiano Reggiano
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Prepare and Cook Chicken
Season the chicken cutlets with kosher salt and freshly cracked black pepper. Dredge each cutlet in all-purpose flour, ensuring there is a light, even coating. In a large skillet, melt the butter and heat the olive oil over medium heat. Add the chicken and cook for 3–4 minutes per side, until golden and fully cooked through. Remove the chicken from the pan and set aside.
Cook the Mushrooms
In the same skillet, add the whole button mushrooms. Allow them to cook undisturbed for about 6 minutes, letting them brown and release their aromatics. Stir occasionally for even browning.
Add Shallot and Garlic
Add the finely diced shallot and minced garlic to the skillet with the mushrooms. Cook for another 2–3 minutes, stirring frequently, until soft and fragrant.
Deglaze the Pan
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce slightly for about 2 minutes.
Make the Creamy Sauce
Stir in the chicken stock, heavy cream, Dijon mustard (if using), and fresh thyme leaves. Bring the mixture to a gentle simmer over low heat, then season with salt and freshly cracked black pepper to taste.
Melt in the Cheese
Add the Brie cheese cubes and grated Parmigiano Reggiano to the skillet. Stir until the cheeses have melted completely into the sauce. Taste the sauce and adjust the seasoning if needed.
Combine and Serve
Return the cooked chicken cutlets to the pan, spooning the mushroom sauce over them to coat evenly. Turn off the heat and serve immediately. Pair the dish with crusty bread to soak up the creamy sauce.

Notes

If Brie cheese isn’t available, a soft and mild Camembert can be a good substitute.
You can swap white wine for chicken broth for an alcohol-free version.
To add more depth of flavor, consider sautéing the mushrooms in a splash of soy sauce or Worcestershire sauce.
This dish pairs beautifully with mashed potatoes, pasta, or roasted vegetables.
Removing the rind from the Brie ensures a smooth and creamy texture in the sauce.

Nutrition

Serving Size: 1 chicken
Calories: 420
Sugar: 2g
Sodium: 640mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 34g
Cholesterol: 140mg