Chicken, Blueberry + Brie Grilled Cheese Recipe
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This chicken, blueberry & brie grilled cheese is sweet, savory, and guaranteed to make regular grilled cheese feel a little underdressed. Go ahead and make lunch a little fancy!
The Dish Details
- What makes it special: This sandwich is sweet, savory, melty, and crispy – basically everything you want in a grown-up grilled cheese that still hits all the comfort food notes. Think golden, buttery bread stuffed with gooey brie, spiced chicken, and blueberry jam. Fresh basil and arugula bring the green, and a hot skillet brings the magic. It comes together in under 30 minutes but feels restaurant-worthy!
- What are we celebrating? Lunch just got way more interesting! This toasted, jammy sandwich makes for great brunch fare or an easy, elevated dinner. Cut them into little bites to serve at a wine party or as a starter before your main event.
Gather Your Ingredients
A full list of ingredients with measurements is in the recipe card below.
- Chicken breast – To save a step, purchase thin-sliced chicken breasts or chicken tenders.
- Seasoning blend – Olive oil, brown sugar, kosher salt, garlic powder, onion powder.
- Unsalted butter – To slather on the outside of the bread. Alternatively, you can use mayonnaise for a tangier exterior.
- Sourdough bread – Has great texture and flavor for grilled cheese sandwiches. You can also use any crusty loaf bread like a French boule, ciabatta, or rustic multigrain. Brioche is great, too, for a softer, butterier experience.
- Brie cheese – I use a traditional brie with a firmer texture versus a double or triple cream brie. It still gets nice and gooey without melting completely out of the sandwich.
- Green stuff – Fresh basil is beautiful with blueberry, and arugula adds a nice bit of peppery goodness.
- Blueberry jam – Or preserves…right from the jar, or use homemade!
Let’s Get Cooking Our Brie Grilled Cheese
Here’s a step-by-step guide to help you on your way.
- Season the chicken – Combine the olive oil and seasonings in a shallow bowl. Add the chicken and turn to coat on both sides.
- Cook the chicken – Preheat a skillet over medium heat. Add the chicken and cook undisturbed for 2 to 3 minutes on each side. Set aside.
- Assemble the sandwiches – Butter one side of each bread slice. Lay out 4 slices, buttered-side down. Top each with sliced brie, cooked chicken, basil, and arugula. Spread blueberry jam on the unbuttered side of the remaining bread slices and place on top.
- Toast to perfection – Preheat a heavy skillet (cast iron is perfect!) over medium-low heat. Place the sandwiches brie-side down first. Cook 5-6 minutes per side, flipping once, until the bread is golden and the cheese is melty.
Pro Tip!
Toasting the sandwiches low and slow gives you that perfect crispy crust and molten interior.
Variations to Try
- Chicken – Use sliced rotisserie chicken breast if you’re short on time. Swap the chicken for bacon or deli turkey.
- Change up the jam – Raspberry, fig or apricot jam makes a stellar stand-in. My homemade summer berry jam would be delish, too!
- Make it spicy – Add some crushed red pepper or slices of fresno or jalapeño peppers.
- Vegetarian – Omit the chicken, or substitute it with grilled slices of red onion or portobello mushroom caps.
Perfect Pairings
- Soup pairings – Tomato basil, butternut squash or French onion.
- Salad pairings – Arugula with lemon vinaigrette or a berry spinach salad.
- Beverage pairings – Sparkling rosé, blueberry lemonade or a light-bodied beer.
Frequently Asked Questions
Can I prep this sandwich ahead of time?
You can cook the chicken and prep the ingredients, but wait to assemble and cook until you’re ready to eat for the crispiest, meltiest situation!
Can I use fresh or frozen blueberries instead of jam?
Yes! Simmer with a little sugar and lemon juice for a quick compote.
Can I use a panini press?
Absolutely. A panini press gives great grill marks, and there’s no need to flip your sandwich. If your press has different temperature settings, try it on the lowest setting so the inside has time to warm and the cheese to get gooey.
How do I store and reheat leftovers?
Let sandwiches cool completely, then wrap individually in foil or store in an airtight container. Refrigerate for up to 2 days. To reheat, place in a skillet over low heat or in a 350°F oven for 10-12 minutes until warmed through and crispy. Avoid the microwave—your bread deserves better!
Chicken, Blueberry + Brie Grilled Cheese Recipe
This chicken, blueberry & brie grilled cheese is sweet, savory, and guaranteed to make regular grilled cheese feel a little underdressed. Go ahead and make lunch a little fancy!
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound chicken breast, thin-sliced or tenderloins
- 4 tablespoons unsalted butter, softened (or 2 tbsp of mayo)
- 8 slices sourdough bread, or other crusty loaf
- 8 ounces brie, sliced thin
- 1 bunch fresh basil
- 1 handful baby arugula
- 4 tablespoons blueberry jam
Instructions
- In a shallow bowl, combine the olive oil, brown sugar, kosher salt, garlic powder and onion powder. Add the chicken and turn to coat thoroughly.
- Preheat a skillet over medium heat. Cook the chicken on both sides until cooked through, about 2 to 3 minutes per side (or until they reach an internal temperature of 165°F). Set aside.
- Butter one side of each slice of bread with a thin layer of butter. (You'll have extra butter which you can add in little dollops to the pan as the sandwiches cook, as needed.) Set the four slices, buttered-side down on a work surface. Layer with slices of brie, then chicken, basil, and arugula. Spread a tablespoon of blueberry jam on the unbuttered side of the remaining bread slices and top each sandwich, buttered side up.
- Preheat a heavy bottomed skillet (I recommend cast iron) over medium-low heat. (If using the same skillet you used for the chicken, wipe it out first.)
- Working in batches as needed, place sandwiches in the skillet with the brie side on the bottom first. Cook, undisturbed, for 5 to 6 minutes. Flip the sandwiches over and cook for another 5 to 6 minutes. Cook and flip as needed another 1 to 2 minutes until the brie is melty and the bread is golden and crusty.
Notes
- Prep-ahead: You can cook the chicken and prep the ingredients, but wait to assemble and cook until you’re ready to eat.
- Make a compote: Instead of jam, simmer fresh or frozen blueberries with a little sugar and lemon juice for a quick compote.
- Panini press tip: If your press has different temperature settings, try it on the lowest setting so the inside has time to warm and the cheese to get gooey.
- Store + reheat: Let sandwiches cool completely, then wrap individually in foil or store in an airtight container. Refrigerate for up to 2 days. To reheat, place in a skillet over low heat or in a 350°F oven for 10-12 minutes until warmed through and crispy. Avoid the microwave—your bread deserves better!
Nutrition
Calories: 891kcal | Carbohydrates: 82g | Protein: 50g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 1648mg | Potassium: 704mg | Fiber: 3g | Sugar: 17g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 6mg
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