Camembert Chicken
Indulge in the ultimate comfort food with this luxurious Camembert Chicken recipe, where tender, juicy chicken breasts are stuffed with creamy Camembert cheese and fragrant rosemary, then baked to perfection in a velvety white wine and garlic cream sauce. Perfect for a special dinner or an upscale twist on weeknight meals, this elegant yet easy-to-make dish combines rich flavors and indulgent textures with minimal effort. A quick pan sear creates a golden crust, while the oven does the rest, ensuring perfectly melted cheese and moist chicken every time. Pair with roasted vegetables or creamy mashed potatoes to elevate your meal into a gourmet experience. Ideal for those seeking an impressive yet approachable recipe, this creamy Camembert Chicken is sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 200 grams Camembert cheese
- 4 sprigs Fresh rosemary
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 200 milliliters Heavy cream
- 100 milliliters Dry white wine
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Slice each chicken breast horizontally to create a pocket. Be careful not to cut all the way through.
Cut the Camembert into thick slices and stuff 2-3 slices into each chicken breast along with a sprig of rosemary. Secure each pocket with toothpicks if needed.
Season the stuffed chicken breasts on both sides with salt and black pepper.
Dredge each chicken breast lightly in the flour, shaking off the excess.
Heat the olive oil and 1 tablespoon of butter in a large ovenproof skillet over medium-high heat.
Sear the chicken breasts for about 3-4 minutes per side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
Lower the heat slightly and add the remaining butter to the skillet. Sauté the minced garlic for 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Stir in the heavy cream and let it cook for 2 more minutes until slightly thickened.
Return the seared chicken breasts to the skillet, spoon some of the cream sauce over the chicken, and transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Discard the toothpicks if you used them.
Serve the Camembert Chicken with the creamy sauce drizzled over the top. Pair it with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 892 mg | 69% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2313 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
