Baked Chicken and Brie

This was amazing! Ran out of oregano so I used a rosemary-herb chicken spice instead. Chicken was so moist and juicy!

I am so disappointed that I didn’t like this one. I love Brie but the chicken was left with a odd sour taste that I just couldn’t get past

Edible, but won’t be making it again. We used a pretty decent pinot gris, followed the recipe to a T, and ended up with dry chicken swimming in wine with a film of greasy brie and rinds over the top. The concept of the recipe intrigued me though so I tweaked it a bit and the results were much better with my own version. Brown the chicken in a deep skillet and add minced garlic and onions. Once translucent, add the wine and simmer, covered, for 10-15 mins, then uncover and top with brie with the rind removed. Let the brie just soften onto the chicken, not melt into the sauce as brie has a tendency to release its fats and get gummy.

Easy to put together and cook. Brie did melt off the top of the chicken but that’s because I left it in the oven a bit too long. No problem though as I just scraped it back up onto the top before serving and the melted brie in the wine made a lovely sauce to pour over. Served with roasted tomatoes and garlic with steamed green beans and sliced baguette to mop up the juices. Very yummy! Good recipe to do if you have friends round and don’t want to spend a lot of time slaving away in the kitchen cooking.

Yum! Simple recipe with great results. The only change I made was to use garlic salt in place of the regular.

Just realized I had a round of Brie I didn’t use at Christmas and had just bought some chicken breasts. Looked for a recipe using both and lucked out with this one. I substituted cut grape tomatoes and added more mushrooms. DELICIOUS. Will make it again next week for my daughter and her husband(still have more Brie to use up…lol)

This was perfect: Simple, few Ingredients (all of which I had around the house) and – tasty. The only changes I made were based on what I had available. I used a sauvignon blanc, thighs and Italian seasonings. I served with roasted potatoes (easy to cook with the chicken – and the sauce goes well with potatoes) and creamed spinach. My husband and I both loved this meal. I will be making this again!

Made a few changes, added some spice (dash of cayenne, paprika and cajun spices). Also left out the oregano. I used a red wine and chicken legs instead of boneless breast (increased cook time by 10 min). My husband loved it! Will definitely make it again.

This was just OK. I used a pinot grigio white wine. It was a wine I had never cooked with before. I put it together and covered it since many comments mentioned it was dry. While it was cooking all I could smell was vinegar. I tried a sip of the wine I used, and it tasted fine. My hubby came home and asked if I had spilled a gallon of vinegar in the kitchen. I uncovered the chicken and added the brie. It was OK. I probably wouldn’t make it again. Being that I covered the chicken, it wasn’t dry.

This was good, something a little different. I followed the recipe but took 1 suggestion from a reviewer and added a spoonful of sun dried tomato bruschetta under the brie. I was glad I had added it because I don’t think there would have been enough flavor for us otherwise. If I make this again I will use more seasonings and maybe try cooking it in beer. We used Chardonnay.

Awesome, easy, elegant! Generously seasoned chicken with italian seasoning and pepper (a little salt). Cheese melted nicely and tasted fantastic.

After dinner my husband insisted on dish washer duty, as I “prepared the 5 star dinner”. So, what more needs to be said? I did slightly alter the recipe, I baked at 375, and next time may even try 350 . Because I love Rosemary, and had some fresh in my garden, I substituted that for the oregano. I followed some of the suggestions regarding tangy tomatoes, after 20 minutes of roasting I generously covered each breast with Bella Sun Luci sun dried tomato pesto. Another 20 minutes and it was ready for the Brie. I had a small amount of Brie leftover so I crumbled it into the wine. After the chicken was transferred to a serving plate, I used a whisk to blend the sauce, and then drizzled it around the chicken. Delicious, elegant, easy, I will absolutely be making this again!

This was good. I used the Longboard Island Lager and it smelled amazing. The cook times and temperature were a little off for my oven but I kept an eye on it so it came out nice and tender. I cooked it at 375 for about 30 minutes before adding the brie for another 7 minutes. I served it with rice and poured the juice from the chicken over it, which was yummy. Overall this is a good solid recipe which I will use again. I’m going to try wine next time and maybe basil instead of the oregeno.

Bland and tasteless.

This was just okay. Easy to throw together, but the flavor didn’t impress me too much. I used the same white wine we were drinking with dinner but I still found the chicken a little bland. Might be a good base recipe, but needs something else.

Brilliant, perfect, easy. My 4 yr old and 2 yr old inhaled it, my husband had seconds! I would definitely make again. Thanks for sharing!

Love this recipe, really great flavor and awesome served with Pasta

I really liked this, I left out the oregano though.

Loved it… The chicken stays moist because it cooks in the wine. I added the cheese about 15-20 minutes before removing from the oven. I also added basil seasoning to the chicken. Will make it again and again!

Just OK.

Had leftover chicken breasts and brie, so I made this. Really good recipe.