Brie-and-Caramelized Onion-Stuffed Chicken Breasts

This elegant dish features a buttery-tasting melted Brie-and-onion stuffing.

Yield: 4 servings (serving size: 1 stuffed chicken breast half and 3 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 0.0%
  • Fat: 7.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 44.4g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 114mg
  • Iron: 1.7mg
  • Sodium: 321mg
  • Calcium: 75mg


  • 1 teaspoon olive oil, divided
  • 1 1/2 cups sliced onion
  • 4 garlic cloves, thinly sliced
  • 2/3 cup dry white wine, divided
  • 2 ounces Brie cheese, rind removed and cheese cut into small pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons minced onion
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, minced
  • 1 (10 1/2-ounce) can low-sodium chicken broth


  1. 1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; cook 30 minutes or until golden, stirring often. Add sliced garlic, and sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; cool. Stir in Brie, salt, and pepper.
  2. 2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons onion mixture into pockets.
  3. 3. Heat 1/2 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to pan. Cook over medium-high heat 2 minutes; stir in broth. Bring mixture to a boil, and cook 7 minutes or until sauce is reduced to 3/4 cup. Return chicken to pan; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
  5. carbo rating: 6
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