This Mushroom Swiss Chicken dish features tender chicken topped with juicy mushrooms and melted Swiss cheese. It’s like a cozy hug on a plate!
The best part? It’s quick to make and perfect for a weeknight dinner. I love serving it with rice—it soaks up all that yummy sauce! Give it a try, and you’ll see what I mean!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the heart of this recipe. For a change, you can use thighs, which tend to be more tender and flavorful.
Mushrooms: Fresh mushrooms like cremini or button add depth. If you’re short on fresh, canned mushrooms work fine too. I like to mix different varieties for a richer flavor.
Swiss Cheese: This cheese provides a great melt and nutty flavor. If you can’t find Swiss, provolone or mozzarella are good alternatives, but they will change the taste a bit.
Heavy Cream: It adds richness to the sauce. If you want a lighter option, half-and-half or evaporated milk can be used, but it won’t be as creamy.
Chicken Broth: This adds moisture and flavor. Vegetable broth is a great substitute for a vegetarian version or if you’re out of chicken broth.
How Do I Make Sure My Chicken Stays Juicy?
Keeping chicken juicy can be tricky, but a few tips will help! First, sear the chicken in a hot skillet; this locks in moisture. Try to avoid overcooking it—using a meat thermometer can help! Aim for an internal temperature of 165°F (74°C).
- Don’t skip the resting time after baking; it allows the juices to redistribute.
- Also, make sure your skillet is oven-safe, so you can bake it all in one dish!
How to Make Mushroom Swiss Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Sauce:
- 8 ounces fresh mushrooms, sliced (such as cremini or button mushrooms)
- 1/2 cup chicken broth
- 1 cup Swiss cheese, shredded
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Mushroom Swiss Chicken recipe will take you about 10 minutes to prep and around 30 minutes to cook. So, in total, you’re looking at about 40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to cook the chicken perfectly later.
2. Season the Chicken:
Take your chicken breasts and sprinkle some salt and pepper on both sides. This simple step adds great flavor to the chicken!
3. Sear the Chicken:
In a large oven-safe skillet, pour in the olive oil and heat it over medium-high heat. Once it’s hot, add the chicken breasts and cook them for about 4-5 minutes on each side until they are golden brown. Once done, remove them from the skillet and set them aside on a plate.
4. Cook the Mushrooms:
In the same skillet, add your sliced mushrooms. Cook them for about 3-4 minutes until they become soft. Then, toss in the minced garlic and sauté for an additional minute until it smells fantastic!
5. Create the Sauce:
Now pour in the chicken broth and heavy cream, stirring everything together. Allow the mixture to come to a simmer, which will help develop the flavors!
6. Add the Chicken Back:
Return the golden chicken breasts to the skillet, making sure to spoon some of that savory mushroom sauce over the top. This will keep the chicken juicy and flavor-packed.
7. Cheese It Up:
Sprinkle the shredded Swiss cheese evenly over the chicken and mushrooms. This will melt beautifully in the oven!
8. Bake:
Carefully transfer your skillet to the preheated oven. Bake for about 20-25 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden.
9. Garnish and Serve:
Once it’s out of the oven, let it sit for a couple of minutes to cool slightly. Garnish with chopped fresh parsley to give it a nice touch. Serve the Mushroom Swiss Chicken with steamed broccoli or your favorite side dish. Enjoy your meal!
Can I Use a Different Type of Cheese?
Absolutely! While Swiss cheese is traditional for this recipe, you can substitute it with Gruyère, Monterey Jack, or even provolone for a different flavor. Just make sure it can melt well for that creamy finish!
Can I Substitute the Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or whole milk, but the texture will be less creamy. For a dairy-free version, try using coconut cream or a plant-based heavy cream alternative. Just be mindful of the flavor change!
How Should I Store Leftover Mushroom Swiss Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the oven or microwave until heated through, adding a splash of chicken broth or cream to keep it moist.
Can I Use Frozen Chicken Breasts for This Recipe?
It’s best to thaw frozen chicken breasts before cooking for even cooking and better texture. Thaw them in the fridge overnight or place them in a sealed bag under cold running water for quicker defrosting. Avoid cooking the chicken directly from frozen to ensure it cooks properly!
