Chicken with Brie and Caramelized Onions Recipe -
Chicken with Brie and Caramelized Onions Recipe
  • READY IN 1 hr

Chicken with Brie and Caramelized Onions

Recipe by  

"This recipe was developed as a simple alternative to typical Valentine's fare for one of my client's Valentine's Day Dinner. It was a great success and so easy to prepare."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
  3. Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
  4. Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
  5. Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
  6. Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
  7. While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

Great as is ....Just to offer a lighter twist and to stretch the budget out.....Rather than breading the chicken and then topping the chicken with another piece... try one piece ( not breaded) , add raspberry preserves over the brie and chicken and wrap in phyllo. Light and yummy. You can even use poached chicken and sugar free preserves to be a little more healthy! Thanks for sharing!

Most Helpful Critical Review
Feb 18, 2010

I was very excited to try this recipe, but I have to say that I was a little disappointed. I love chicken, brie, and caramelized onions so I thought these things would go great together. It was just alright, not great. It took more time than I thought, and it was so rich it gave me a stomach ache. Also, look at the nutritional information...definitely not worth the 1500 calories.


10 Ratings

Feb 18, 2010

Excellent meal. Sauce didn't work for me (lumpy and nowhere near saucy). Don't think you'll miss it. Spoiler Alert - couldn't keep my hands out of the caramelized onions while the chicken browned. Might want to make more than you think you'll need.

Feb 22, 2010

Everything was good, except the sauce. Followed the recipe and found that 1 x tablespoon of thyme and 2 x tablespoons of arrowroot - too much. Definitely too much arrowroot - had to add vermouth to the recipe to even make a sauce. One last thought - sweet (red) or dry (white) vermouth? I used dry vermouth.

Mar 18, 2011

a project, but delicious.

Mar 15, 2010

the chicken was great but the sauce didn't turn out...twice. I followed the recipe exactly and the sauce was one big lump. Dumped that and made it again with not even a full tablespoon of the arrowroot and had the same result. The dish was fine without the sauce.

Jan 11, 2013

Loved my version of it. Didn't have brie but used mozzarella with success. Didn't do the sauce because the onions were plenty of flavor. Thx! Husband liked it, too!

Mar 07, 2012

This is becoming one of our favorite meals, although the more I make it the more I change it up a bit to make it lighter and faster. Usually I cook the sliced onions until they are translucent in just a tiny bit of butter, and then add a tablespoon of sugar and balmic vinegar. While that is cooking, I will dip the chicken in the egg, and then dredge in flour. Next, salt and pepper the chicken and brown on each side in a tiny bit of olive oil. In a casserole dish, I will lay the chicken, Brie, and top off with onions and bake all of that. While that is in the oven, I will make the sauce. I have never had any problems with the sauce... and I think it adds a lot to the meal.


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  • Calories
  • 1506 kcal
  • 75%
  • Carbohydrates
  • 60.8 g
  • 20%
  • Cholesterol
  • 406 mg
  • 135%
  • Fat
  • 108.6 g
  • 167%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 57.9 g
  • 116%
  • Sodium
  • 580 mg
  • 23%

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

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