Warm Chicken & Brie Recipe

Slice onions

Peel and cut the yellow onions in half, then slice thinly into half-moons (about 1/8-inch thick).

Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-low heat until butter foams.

Add the sliced onions and 1/2 tsp salt. Cook slowly, stirring every 3–5 minutes, lowering heat if they begin to brown too quickly.

After about 20 minutes the onions will be soft and translucent; if you like them sweeter, sprinkle 1 tsp brown sugar and continue cooking another 5–10 minutes until deeply golden.

Stir in 1 tsp balsamic vinegar (optional) and cook 1 more minute. Remove from heat and keep warm. Total time: about 30–35 minutes.

Wash and peel (optional) the russet potatoes. Cut into 1/3-inch to 1/4-inch sticks for classic frites.

Soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with a clean towel.

Heat about 1 cup vegetable oil in a heavy-bottomed pan to 325°F (160°C). If you don't have a thermometer, medium heat should suffice for the first fry.

Fry the potatoes in batches for 4–5 minutes until softened but not browned. Remove to a paper towel-lined tray and let rest 5 minutes.

Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp salt, 1/2 tsp pepper and toss with 1 tbsp chopped parsley if using.

Prepare the chicken: pat the 2 chicken breasts dry. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium-high heat until the butter foams.

Add the chicken breasts and sear 3–4 minutes per side until golden-brown. Reduce heat to medium and continue cooking until internal temperature reaches 155°F (68°C), about 5–7 more minutes depending on thickness.

Slice the brie into 1/4-inch thick slices. Core and thinly slice the green apple. Squeeze 1 tsp lemon juice over the apple slices to prevent browning and add brightness.

When chicken reaches 155°F, top each breast with a generous spoonful of warm caramelized onions, a layer of green apple slices, then arrange brie slices on top.

Transfer the ovenproof skillet to a 375°F (190°C) oven for 5–7 minutes until brie is melted and chicken reaches 165°F (74°C). If you don't have an ovenproof skillet, transfer chicken to a baking dish before placing in the oven.

Remove from oven and let rest 3 minutes. Spoon any pan juices over the chicken before serving.

On each plate, place a chicken breast topped with melted brie, caramelized onions and apple slices. Arrange a generous portion of frites alongside.

Scatter microgreens or arugula (optional) around the chicken, and finish with a light sprinkle of chopped parsley on the frites. Serve immediately.