chicken, mushroom and brie bake with caramelised onion topping

DSC03884Yep, this is effectively a variation on exactly what I meal prepped last week. Coming up with combinations for these is like deciding what to put on a pizza. The caramelised onions and gooey brie (I used a blue vein variety and omg) are enough to make Sunday cooking worth the effort. Now that I’ve started drinking bulletproof coffee (blended French press with coconut oil and butter – sounds crazy but withhold judgement until you try) for breakfast, keto cooking gets easier by the day.


All the ingredients, ready to go.


Onions, caramelising.


Blue vein brie.


DSC03883To make 4 portions:

  • 8 free range eggs
  • 50g sour cream
  • 600g free range chicken breast (I meant to buy thigh, oops), cubed or sliced
  • 1 tsp garlic, crushed
  • 120g medium brown onion, diced
  • 1 tbsp coconut oil
  • 2 portobello mushrooms, finely sliced
  • 125g brie/camembert/blue vein cheese, cut into thin slices
  • 25g grated parmesan cheese
  • 2 cups baby spinach leaves, roughly chopped
  • 1 handful fresh basil, roughly chopped
  • Cayenne pepper, salt and pepper to season
  1. Preheat oven to 350F/180C fan-bake. Grease a roasting dish with your favourite fat – I used butter.
  2. Heat a nonstick frypan over medium heat, and melt the coconut oil. Fry the onions for approximately 10 minutes, until they have gone brown and amazing. Season liberally with salt. Set them aside in their crispy glory. Don’t clean the frypan.
  3. Brown the chicken with the crushed garlic. I seasoned with cayenne pepper and salt, but this is totally optional.
  4. While the chicken is cooking, make the egg mixture. Beat the eggs with the sour cream and parmesan in a large bowl before stirring in the spinach and basil. Season once again with salt and freshly cracked black pepper.
  5. When the chicken is cooked, scatter across the bottom of the roasting dish evenly and leave to cool for a few minutes. Spread the portobello mushrooms out across with the meat, followed by covering with slices of the brie.
  6. Pour the egg/spinach mixture over top. At this point it looked like I’d seriously messed up my liquid:filling ratio, but fear not. Give the whole thing a good mix if you’re worried like I was, then pacify your anxiety by sprinkling the caramelised onions on top.
  7. Bake for 40-50 minutes, until the middle is springy and cooked through (but not dry :(). Leave to cool for 2 hours before cutting into four and storing in containers – lunch for the week is sorted. I reheat mine in the microwave for 2 minutes but am interested to try it cold, too.

Macros (per portion): 589 calories, 7g carbs, 39g fat, 55g protein




  1. Rabblefish · · Reply


    You had me at “brie”.

  2. […] all my groceries for this week, and I’m currently cooking some quinoa and chicken and this Chicken & Brie Casserole as I type this blog post. I’ll also bake some protein cheesecake for some dessert this week […]

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