Baked Chicken and Brie

"I found this on another site and I'm posting it for ZWT5 for France. it sound very simple and should be quite delicious."
photo by alligirl photo by alligirl
photo by alligirl
photo by Debbie R. photo by Debbie R.
Ready In:




  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
  • Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

Questions & Replies

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  1. Pete G.
    how to make it nonalcoholic? Cider, maybe?


  1. weekend cooker
    This is one dish we defiately enjoyed !! Looking for something simple tonight and this fit the bill !! DS asked that this be a regular for us, I agreed !! Great flavors, tender, loved the brie . Made for recipe swap #31.
  2. Dr. Jenny
    I was looking for a fast and easy meal to make last night and this could not have been more suitable. It was rich and tasty to boot. DH liked it as well as said he would like it to go into "the rotation." I used sauvingon blanc and followed the directions as posted. Thanks for a nice, easy meal.
  3. Julie F
    This chicken was so tender. I used wine, and the flavor was wonderful. If you're not a fan of brie, I think swiss would work fine too. In fact, mozzarella or other white cheeses would be good as well. I pounded the chicken breasts a bit before adding to the baking dish, to ensure they were tender. It was fabulous! Thanks so much!
  4. Debbie R.
    The taste on this is excellent, and the prep couldn't be easier. A great dish; I used a dry white wine (pinot grigio). I goofed by putting a lid on the baking dish, so my sauce was kindof runny at the end. I won't make the same mistake again. My chicken (skinless, boneless breasts) was done before 30 mins. Thanks for a great dinner!
  5. alligirl
    This was delicious! A little rich, but it was very tasty. Made as directed, using Michelob Ultra. The chicken was moist and flavorful. We will enjoy this again! Thanks, Realtor, for sharing an easy, yummy recipe! Made for ZWT 5.


I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level. I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site. I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above. <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"> <img src="" ><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"><img src=""> <img src=""><img src=""> <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"><IMG src =""> <img src =""> <img src=""> <img src=""> <img src="">
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