Video summary

I Melted Brie Into Potatoes...Now I Can't Stop Making This!

Main summary

Key takeaways

Cooking

Presenter / Channel

Rick, Backyard Chef

Ingredients (with quantities if stated)

  • New potatoes (washed and dried; chopped)
  • Olive oil (to coat)
  • Salt and black pepper (to season)
  • Garlic (amount not specified; “big or small as you like”; minced/mashed)
  • Onion or shallot: diced (amount not specified; uses leftover onion)
  • Brie cheese (cut into cubes; white rind trimming option)
  • Chicken breasts (2; “quite large”)
  • Garlic powder (for chicken seasoning)
  • Sweet paprika (enough to dust both sides)
  • Butter (for pan-frying and sauce; amount not specified)
  • Chicken stock: made from a cube (amount not specified)
  • Worcestershire sauce (splash)
  • Dijon mustard: “Henderson’s Dijon mustard” (optional alternative/substitution for Worcestershire)
  • Thyme: fresh if available; otherwise a pinch of dried thyme
  • Cream (amount not specified)
  • Parmesan (amount not specified)
  • Parsley: a pinch
  • Cracked black pepper (to finish; amount not specified)
  • Optional vegetables for serving: green beans (or cauliflower)

Brie rind note (sauce texture)

  • Keep more white rind = stronger sauce
  • Remove more rind = silkier sauce

Equipment / Prep

  • Oven set to 220°C
  • Baking tray / roasting pan
  • Pan/skillet for chicken and sauce
  • Foil (to cover rested chicken)
  • Bowl for seasoning chicken
  • Knife/board for chopping potatoes and cutting brie

Step-by-step method (key timings/temps/technique)

1) Roast the potatoes

  1. Wash and dry new potatoes, then chop across (cut chunks).
  2. Preheat oven to 220°C.
  3. Toss potatoes with:
    • olive oil
    • salt and pepper
  4. Spread and roast for about 25–30 minutes (until nicely roasted/coated flavor).
    • Tip: roasting builds flavor versus boiling.

2) Prep/season the chicken

  1. In a bowl, season chicken breasts with:
    • garlic powder
    • sweet paprika (dust both sides)
    • salt and black pepper
  2. Technique tip: rub paprika into the chicken because it can catch/burn.

3) Pan-fry chicken

  1. Heat a pan with olive oil and butter.
  2. Cook chicken for ~4 minutes per side (aiming for color and partial cooking).
    • Flip/turn as needed.
  3. Remove chicken, cover and rest with foil.

4) Build the garlic-butter brie sauce

  1. In the pan, keep the chicken’s flavorful remnants.
  2. Add more butter if desired and then:
    • Cook garlic (~30 seconds to stir/cook)
    • Add diced onion/shallot
  3. Add chicken stock (from a cube), stir, then bring to a simmer (turn heat down).
  4. Add:
    • Worcestershire sauce (splash)
    • or “Henderson’s Dijon mustard” (alternative mentioned)
    • thyme (fresh, or pinch dried)
  5. Stir in cream and simmer for about ~2 minutes.
  6. Turn heat really low.
  7. Add parmesan and melt, then melt in brie a little at a time:
    • Keep stirring until it dissolves
    • It’s okay if some brie pieces remain at first—they’ll melt

5) Finish cooking chicken in the sauce

  1. Reintroduce chicken to sauce for ~12–15 minutes to finish cooking.
  2. Stir gently occasionally; note that cheese can stick to the bottom.
  3. Doneness cue:
    • ~74°C / 165°F internal for chicken breast (thermometer)

6) Combine with potatoes (and keep crunch)

  1. Roast potatoes are ready.
  2. Keep a couple back so some remain crunchy for plating.
  3. Mix remaining potatoes into the sauce so they absorb cheesy/garlic flavor.
  4. Add:
    • a pinch of parsley
    • cracked black pepper
  5. Taste and finish with extra cracked pepper; reserve crunch potatoes for the top/rim.

Plating / Serving suggestions

  • Plate potatoes in a ring using the roasted/captured texture (outer “ring” effect).
  • Add green beans (or cauliflower).
  • Spoon over some of the sauce.
  • Serve with the juicy chicken breast (slice if desired).
  • Optional: add extra sauce on the side/top.

Key tips / common pitfalls

  • Roast potatoes instead of boiling for better flavor.
  • Paprika can catch/burn → rub it in to help prevent burning.
  • Keep cheese sauces at low heat for melting; stir gently because cheese may stick.
  • For texture: reserve a few potatoes to keep crunch.

Variations mentioned (concise)

  • Brie rind amount:
    • Keep rind for stronger sauce
    • Remove more rind for a silkier sauce
  • Mustard vs Worcestershire:
    • Use Worcestershire sauce, or substitute with Henderson’s Dijon mustard
  • Serving veg:
    • Green beans or cauliflower

Original video