Reny Picot Peppercorn Brie brings a rich, creamy texture and subtle peppery finish to this elegant yet approachable chicken dish. As the Brie melts inside the chicken, it creates a velvety filling that pairs beautifully with fresh herbs and a light pan sauce. Perfect for a weeknight dinner that feels special enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces Reny Picot Peppercorn Brie, rind removed and sliced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- Salt to taste
- ½ cup chicken broth
- ¼ cup dry white wine (optional)
- 1 tablespoon butter
Instructions
Preheat oven to 375°F.
Using a sharp knife, cut a pocket into the side of each chicken breast. Stuff each pocket with slices of Reny Picot Peppercorn Brie and a small amount of the chopped herbs. Secure with toothpicks if needed.
Season the outside of the chicken lightly with salt. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown.
Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and keep warm. Place the skillet back over medium heat and add the chicken broth and white wine. Scrape up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until slightly reduced. Stir in the butter and remaining herbs.
Spoon the sauce over the chicken and serve immediately.
Serving Suggestions
Serve alongside roasted asparagus, wild rice, or roasted baby potatoes. A glass of Pinot Noir or sparkling white wine complements the creamy Brie and peppercorn notes beautifully.
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