I’m a huge fan of brie cheese and I knew there was a way to eat a warm brie chicken dish with a decadent mushroom cream sauce that I can use bread to soak up. Here it is!

Start by dusting the chicken cutlets with flour to help the surface out more, so they get browner in the butter. Sear them on one side until they are golden brown and start your pan sauce. Slowly cook your mushrooms, shallots, and garlic until golden then mount in your cream sauce. Dijon, brie, and parmesan make this so addicting. It’s a great base for most sauces.

When it comes to one-pan meals, I love to choose a heavy-duty pan that will yield the best results. It’s important to have a good conductor pan when searing small pieces of protein like this at high heat to make sure you don’t overcook the chicken. The chicken needs to be cooked HOT, so preheat your pan and the rest will fall into place.

Brie works as such a great melting cheese in here. The cream and brie come together as you reduce the cream to the proper consistency. I’m not big on cream sauces simply because of how rich they can be in fat. I like to add wine and mustard to help balance the flavors in the sauce and let the chicken and mushrooms shine. Brie is a soft cheese with a very mild flavor. It’s contained in a washed rind and develops a subtle funk. This melts great in cream.

I’m always in the market for a new cast iron chicken recipe and this one is perfect for the cold weather. This would make a great crockpot dish and perfect for a potluck. You and your family will fall in love with Brie.