Christmas dinner, simplified—and delicious. The holidays are busy, and you deserve a dish that respects your time while delivering big flavor.
Meet the Christmas Chicken and Brie Skillet, a one-pan superstar where juicy chicken meets melty brie in a creamy, garlicky hug.
That’s the catch: you don’t need a mountain of pots to pull off something impressive. Your stove can handle this, and your family will happily applaud your culinary bravery.
Grab the ingredients, warm the skillet, and let the brie do its magic. Warn your dog: there might be drool from the delicious aroma.
Contents
Equipment
Must-haves
- Cast-iron skillet or heavy sauté pan
- Spatula or tongs
- Meat thermometer (optional but handy)
- Oven-safe skillet (if finishing in the oven)
- Sharp knife
- Cutting board
- Measuring spoons and cups
Nice-to-haves
- Lid for the skillet or a splatter screen
- Garlic press (optional)
- Timer
- Oven mitts
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5-2 lb total)
- 2 tablespoons olive oil
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or extra chicken broth)
- 1/2 cup heavy cream
- 6-8 ounces Brie cheese, rind removed and cut into chunks
- 1/2 cup chicken broth
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup fresh baby spinach (optional)
- 1 tablespoon chopped fresh parsley, for garnish
- Optional festive garnish: a handful of pomegranate seeds or cranberries
Tip: Brie rind is edible but can be chewy in a hot skillet. For a silkier sauce, remove the rind before slicing the brie.
Instructions
- Season the chicken thighs on both sides with salt and pepper.
- Heat the olive oil in the cast-iron skillet over medium-high heat. Sear the chicken until browned on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the onion and mushrooms. Sauté until golden and softened, 4-5 minutes.
- Add the garlic and cook for 30 seconds until fragrant (smell is okay here—don’t burn it).
- Deglaze with the white wine and simmer until reduced by half, about 2 minutes.
- Return the chicken to the pan. Scatter the thyme and red pepper flakes if using. Pour in the heavy cream and 1/2 cup chicken broth. Nestle the Brie chunks on top. If you have a thermometer, check that the chicken is at 165°F (74°C).
- Cover and simmer gently until the chicken is cooked through and the sauce is slightly thickened, about 8-10 minutes. If the sauce separates, give it a gentle stir and pretend you meant for it to be rustic.
- Stir in the spinach until wilted, then season with salt and pepper to taste. Sprinkle with parsley and, if you like, the cranberry garnish for a festive pop.
- Serve hot with crusty bread, rice, or mashed potatoes to soak up all that creamy goodness.
Good to Know
This dish shines in a cast-iron skillet, but any heavy skillet works. It’s a great way to bring holiday vibes to the table without turning the kitchen into a snowstorm of dishes.
Leftovers store well for up to 2 days in the fridge. Reheat gently in a skillet with a splash of broth to loosen the sauce. If you want extra brightness, a squeeze of lemon at the end is a tiny Christmas wink.
Tips
- Chicken thighs stay juicier than breasts—embrace the darker meat for this dish.
- If you can’t find Brie, Camembert or fontina also melt nicely.
- A splash of white wine adds depth; if you skip it, add a little more broth to keep everything saucy.
- For a dairy-free version, swap in coconut cream and a touch of nutritional yeast for richness.
Variations
- Make it extra festive with a handful of pomegranate seeds sprinkled on top for color and a burst of sweetness.
- Swap spinach for kale or arugula for a peppery bite.
- Add a few slices of roasted red pepper for sweetness and color.
Serving Suggestions
- Serve with crusty bread to mop up the creamy sauce.
- Pair with fluffy mashed potatoes or herbed rice for a comforting plate.
- Roasted Brussels sprouts or green beans make a great side for balance.
