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READY IN 50 mins

Baked Chicken and Brie

Read Reviews (61)

"Baked chicken with Brie Sauce -- a French delight that is simple to cook!" — LISETTEZ

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Original recipe makes 4 servings Change Servings

1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste

1 teaspoon dried oregano, or to taste
8 ounces Brie cheese

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

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PREP 5 mins
COOK 45 mins
READY IN 50 mins

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I made this dish twice. The first time for my French husband using a BC Wine White (slightly sweet). It was VERY tasty and my husband loved it. The 2nd time I made it as for my mom & dad and used my mom's white cooking wine. It wasn't as good. I would recommend using a white wine that you will be drinking for dinner. Adds more flavour than regular white cooking wine.

—North Van Mommy

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Most Helpful Critical Review

Mar 28, 2007

It was nice; my french husband prefers his brie with a baguette though. I added a couple cloves of garlic (sliced and placed on the chicken) and it was a nice addition.

—Virginia

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79 Ratings

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Jul 11, 2007

Great recipe! We love it...had never tasted brie before, and though it's rather "bitter", it's super in this recipe. While my chicken cooks, I take 1 lb. of cherry tomatoes and cook them down in 1 TBL EVOO. When done, I add 2 TBL good basalmic vinegar and sprinkle with thyme. It sets until the end...I put tomatoes on top of brie before final oven bake. This "tangy" tomato taste really complements the brie!

—TweetiBear

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May 29, 2008

This is a great basic recipe that you can get creative with. I made the additions of garlic and Italian seasoning. It's important not to over melt the brie, so keep an eye on it or it mixes with the wine remaining in the dish to create a very thin sauce...best to just let it melt slightly.

—NewEngland Cooking

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Aug 08, 2005

Delicious! The chicken comes out extremely juicy and flavorful. The brie adds a really nice touch and bite to this baked chicken dish, which can otherwise be quite dry and boring at times.

—SlightlyGel

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Jun 18, 2006

At 37 years I'm embarrassed to say this was the first meal I have ever cooked. It was easy and and my wife thought that it tasted superb.

—Si

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Sep 29, 2005

I'd recommend using a darker tastier beer.

—Danielle

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Nov 12, 2008

This turned out really yummy and was juicy. Like another poster, I used the wine we were going to drink. I sliced a small amount of red onions and placed them on top of the chicken about 20 minutes before adding the brie. Next time I plan to bake some grapes in with it as well!

—OCmama

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Nutrition

Calories
339 kcal
17%

Carbohydrates
1.5 g
< 1%

Cholesterol
124 mg
41%

Fat
18.6 g
29%

Fiber
0.2 g
< 1%

Protein
36.5 g
73%

Sodium
515 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Chicken and Brie

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 339
Calories from Fat: 167

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 10.7g 53 %
Cholesterol 124mg 41 %
Sodium 515mg 21 %
Potassium 308mg 9 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 36.5g 73 %
Sugars 0.3g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 16 %
Iron 13 %
Thiamin 10 %
Niacin 146 %
Vitamin B6 40 %
Magnesium 14 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.