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.

No ratings yet

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

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo