Chicken in Wine with Brie Mashed Potatoes
Elevate your dinner table with this luxurious Chicken in Wine with Brie Mashed Potatoes recipe—a true showcase of indulgent flavors and comforting textures. Tender, seared chicken breasts are simmered in a creamy white wine and thyme-infused sauce, creating a melt-in-your-mouth centerpiece. Paired with rich, buttery mashed potatoes infused with the creamy decadence of Brie cheese, this dish is a symphony of elegance and comfort. Perfect for an intimate dinner party or a romantic evening at home, this recipe is approachable yet sophisticated, combining classic French-inspired techniques with a modern twist. Serve it with a crisp green salad or steamed vegetables for a meal that’s as impressive as it is satisfying. Searching for a show-stopping chicken and mashed potato recipe? This one promises to deliver every time.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 3 pounds Russet potatoes, peeled and diced
- 5 ounces Brie cheese, rind removed and cubed
- 0.5 cup Milk
- 3 tablespoons Salted butter
- 1 teaspoon Salt (for potatoes)
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
Lower the heat to medium. Add unsalted butter to the skillet and let it melt. Then add the chopped shallots and cook until softened, about 2 minutes. Add the minced garlic and cook for another 30 seconds.
Pour in the white wine and scrape the bottom of the skillet to deglaze. Simmer for 3 minutes to reduce slightly. Stir in the chicken stock, heavy cream, and thyme leaves.
Return the chicken breasts to the skillet, ensuring they're submerged in the sauce. Cover and simmer on low heat for 20-25 minutes or until the chicken is fully cooked through (internal temperature of 165°F). Adjust seasoning with additional salt or pepper to taste.
While the chicken is cooking, prepare the Brie mashed potatoes. Place the diced potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
Drain the cooked potatoes and return them to the pot. Add the Brie cheese, milk, salted butter, salt, and ground white pepper. Mash until creamy and smooth. Adjust seasonings to taste.
To serve, place a generous scoop of mashed potatoes on each plate and top with a chicken breast. Spoon the wine sauce over the chicken and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 23.7 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 795 mg | 61% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 6550 mg | 139% | |
*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.
