Brie Chicken and Vegetables

Chicken and vegetables served with quinoa and covered in a mouth-watering Brie sauce.

Brie = one of the best cheeses. I mean, I pretty much love all cheese. Everyone in my family loves cheese. It's a regular before meals or as a snack or even breakfast

My sister's favorite is brie, so when I found a recipe for a brie cheese sauce, I knew I had to make it for her fam last time I was home {luckily they bought the groceries :)}

I apologize to those with dairy allergies or who do not eat dairy for personal reasons, but I had to post this recipe. I couldn't wait to post it any longer.

If you like brie, well, you are in for a treat!

I love making cheese sauces - they are great for casseroles, macaroni & cheese, or just for topping to add amazing flavor to your meal...

and this brie cheese sauce is poured over the chicken, vegetables, and grain

I used onions, mushrooms & asparagus for the veggies and quinoa for the grain.

Perfect choices, in my opinion, but you could always substitute any veggie you like. I mean, everything tastes better with cheese on top {especially brie}

{before the sauce}

Brown rice or whole wheat couscous or even pasta would also work well here.

You'll need a large skillet or Dutch over to cook the chicken, mushrooms & onions, and make the Brie sauce. You'll use a saucepan to cook the asparagus and quinoa.

Brie Chicken & Vegetables

Chicken and vegetables served with quinoa and covered in a mouth-watering Brie sauce.

Print Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4

Author: Meme

Ingredients

• ▢ 2 teaspoon oil olive or avocado oil, divided
• ▢ 1 lb. chicken breast or tenders, cut into 1-inch pieces
• ▢ 1/4 teaspoon salt
• ▢ 1 3/4 cup water divided
• ▢ 1 bunch asparagus ends trimmed
• ▢ 3/4 cup quinoa uncooked
• ▢ 8 ounces mushrooms sliced
• ▢ 1 large onion diced
• ▢ 2 cloves garlic minced
• ▢ 1 3/4 cup milk divided
• ▢ 3 tablespoon flour
• ▢ 4 ounces Brie without rind & cut into cubes

Instructions

• In a large skillet or Dutch oven, heat 1 teaspoon oil over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken and cook until done, about 3-5 minutes per side depending upon thickness. Transfer cooked chicken to a plate and cover loosely to keep warm.
• Meanwhile, in a separate medium saucepan, bring 1/4 cup water and asparagus to a boil. Cover and cook for 3-5 minutes, until tender. Drain and transfer to plate with chicken.
• In that same saucepan, bring 1.5 cups water and quinoa to a boil. Cover, reduce heat, and simmer for 15 minutes or until all the liquid has absorbed. Fluff before serving.
• Add the remaining teaspoon of oil to the skillet {along with any bits of chicken that may remain in the skillet}, and add mushrooms and onions to skillet. Sauté veggies over medium-high until softened, about 7-10 minutes. Add in garlic, and stir for 30 seconds. Remove from skillet and transfer to plate with the chicken & asparagus. Keep warm.
• In the same skillet, warm 1.5 cups milk over medium heat. In a small bowl, whisk together remaining 1/4 cup milk and flour. Make sure no lumps remain.
• Slowly whisk milk-flour mixture into the milk in the skillet. Continue to stir with a heat-proof spatula or whisk until mixture has thickened, about 4 minutes.
• Remove from heat and add in Brie. Stir until the cheese has melted.
• Plate the chicken, vegetables, and quinoa. Pour the Brie sauce over everything. Enjoy!

Notes

Reserve remaining sauce in a tightly covered container in the refrigerator. To reheat, transfer to saucepan with a couple of tablespoons water or milk over medium-low. Cook sauce, stirring often, until it comes to desired temperature. Add more water or milk as needed.

What to Use in This Recipe

Dutch Oven

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