Ingredients
- 1 tbsp. extra-virgin olive oil
- 1½ lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 6 sprigs thyme
- 2 tbsp. butter
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- ½ c. low-sodium chicken broth
- 1 lemon, sliced into thin rounds
- 1 (4 oz.) wheel of brie, sliced
- Freshly chopped parsley, for serving
Instructions
- In a large skillet over medium-high heat, heat olive oil. Season chicken all over with oregano, salt, and pepper. Add to skillet and cook until seared and golden on both sides, about 6 minutes.
- Remove chicken from skillet and transfer to a plate. Melt butter in skillet, then add thyme, shallots, and garlic. Cook, stirring often, until shallots begin to soften, about 2 minutes. Add chicken broth and lemon slices and bring mixture to a boil.
- Reduce heat to medium, and return chicken to skillet. Top chicken with brie and cover skillet with a lid. Cook until cheese has melted and chicken is completely cooked through, about 2 minutes.
- Garnish with parsley and serve warm.
