Mushroom Chicken with Swiss
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Perfectly seasoned sauteed mushrooms and melty Swiss cheese top juicy, tender chicken breasts in this 30 minute Mushroom Chicken recipe! This easy chicken dish is delicious paired with rice, pasta or vegetables for a simple weeknight meal.
Table of contents
This recipe for Mushroom Swiss Burgers is one of the most popular recipes on the blog! Since I want to give the people what they want, I’m sharing a similar recipe of equal deliciousness with chicken and mushrooms, instead of burgers.
The key to this recipe is in the perfectly sauteed mushrooms. They have a rich, savory and umami flavor from the mushrooms themselves, combined with garlic, butter and Worcestershire sauce.
Topping perfectly seasoned chicken with these umami-packed mushrooms, then finishing it off with melty Swiss cheese, makes this one seriously delicious chicken dish! The best part is, it’s easy to make in just 30 minutes, making it perfect for a simple weeknight meal anytime.
Ingredients
- Chicken breasts – you’ll need two large boneless skinless chicken breasts for this recipe. Slice each chicken breast in half lengthwise through the middle, so you’re left with four pieces of chicken.
- All-purpose flour – to bread the chicken.
- Chicken seasoning – it only takes 5 minutes to whip up this easy combination of pantry staple spices, including garlic and onion powder, and salt, pepper and paprika. If you don’t have the chicken seasoning, I recommend using 1 teaspoon salt + 1 teaspoon black pepper + 1 teaspoon garlic powder to season the flour before breading the chicken.
- Butter and olive oil – combining both of these fats will give you more flavor when cooking the mushrooms. You’ll get the rich, creamy flavor from the butter, but with the higher smoke point of the olive oil. This combination is perfect for making flavorful sauteed mushrooms!
- Mushrooms – for this recipe I used baby bella mushrooms, also called cremini mushrooms. These are my favorite mushrooms due to their wonderful flavor. You can also use white button mushrooms, or sliced portobello mushrooms.
- Worcestershire sauce – this amazing condiment adds so much flavor to the mushrooms. It’s sweet, salty, tangy and adds even more umami flavor to this chicken recipe. If you don’t have any Worcestershire sauce in the kitchen, you can use soy sauce instead.
- Chicken broth – you only need 1/4 cup, so if you don’t have any broth on hand, feel free to use water.
- Garlic – I always recommend fresh minced cloves for the best flavor! You may also use minced garlic in a jar, but the taste won’t be as fresh.
- Black pepper – to season the mushrooms.
- Swiss cheese – I used one slice of swiss cheese on each piece of chicken. But if you really want to get cheesy, you can use two slices per piece of chicken.
Instructions
I’ve included step by step photos below to make this mushroom chicken recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prepare and cook the chicken.
- Slice the chicken breasts in half lengthwise through the middle. You want each chicken breast to be about 1/2 inch thick. If they’re thicker than this, you’ll want to use a meat tenderizer to pound them down to 1/2 inch thickness before starting this recipe.
- In a shallow bowl, combine flour with chicken seasoning. Dredge each piece of chicken through the mixture until it’s coated on all sides.
- Pan fry the chicken. Heat butter in a large skillet on the stove over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
- Remove the chicken from the skillet. Set it aside on a clean plate or cutting board.
Cook the mushrooms and finish the dish.
- Cook the mushrooms. Add butter and olive oil to the same skillet that you cooked the chicken on the stove over medium-high heat. Once the butter has melted, add sliced mushrooms and Worcestershire sauce to the skillet. Stir to combine the ingredients in the skillet. Cook for 5 minutes without stirring. Add chicken broth to the skillet and cook for 8-10 minutes. Add minced garlic and black pepper, cook for an additional 3-4 minutes, then slide the mushrooms to one side of the skillet.
- Add the cooked chicken back to the skillet. As you add each piece of chicken back to the skillet, spoon a generous amount of sauteed mushrooms on top of each piece of chicken.
- Add Swiss cheese. Place a slice (or two) of swiss cheese on top of the mushrooms, on top of each piece of chicken. Cover the skillet for 1-2 minutes to allow the cheese to melt. Remove the chicken from the skillet and serve immediately.
Recipe notes
Make sure that the butter in the skillet is hot before adding the chicken. This will give you a nicely browned crust on the outside of the chicken. If you add the chicken before the skillet is hot, the outside of the chicken won’t brown, or cook in 5 minutes per side. As soon as the butter in the pan starts to bubble, it’s ready to go!
To make this recipe gluten free, use a gluten-free flour blend, or cornstarch, instead of all-purpose flour.
Storage and reheating
If you don’t plan to eat all four pieces of the mushroom chicken in one setting, I recommend only adding cheese to as many pieces as you plan to eat in that setting. This makes it easier to reheat the chicken, and it tastes better with freshly melted cheese on top!
Leftover cooked chicken and mushrooms will stay good, stored in an airtight container in the refrigerator, for up to 5 days. I recommend reheating it in a skillet on the stove for 4-5 minutes, and adding a fresh slice of cheese on top during the last minute.
What to serve with it
This mushroom swiss chicken is delicious served with a salad or roasted vegetables for a light meal.
It’s also delicious with rice, pasta, risotto, or mashed potatoes, when you’re craving a little comfort food! Try it with any of these side dishes for a tasty meal.
- Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
- Creamy Garlic Parmesan Orzo
- Instant Pot Mushroom Risotto – for even more mushroom goodness!
- White Rice (Instant Pot, rice cooker or stovetop cooking methods)
- Steamed Broccoli
- Zucchini (oven, air fryer, stovetop, or grill cooking methods)
- Italian Salad
More chicken recipes
Try these other popular, easy chicken recipes for dinner this week!
Mushroom Chicken with Swiss Cheese
Ingredients
- ¼ cup all purpose flour
- 2 tablespoons chicken seasoning, click link for the recipe
- 2 boneless, skinless chicken breasts , sliced in half lengthwise through the middle to make 4 pieces of chicken
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 pound sliced baby bella mushrooms, or sliced white button mushrooms
- 1 tablespoon worcestershire sauce
- ¼ cup chicken broth
- 1 teaspoon minced garlic cloves
- 1 teaspoon black pepper
- 4 slices swiss cheese
Instructions
- Slice two large chicken breasts in half, lengthwise through the middle, so you have 4 pieces of chicken that are each approximately ½ inch thick.
- In a shallow bowl, combine the flour and chicken seasoning. Dredge each piece of chicken in the seasoned flour until they’re fully coated.
- Heat 1 tablespoon of the butter in a large skillet on the stove over medium-high heat.
- Once the butter has melted, and the skillet is hot, add the chicken and cook for 4-5 minutes per side, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the skillet and set it aside on a clean plate or cutting board.
- Add the remaining 2 tablespoons butter and 2 tablespoons olive oil to the skillet on the stove over medium-high heat.
- Once the butter has melted, add the mushrooms and worcestershire sauce to the skillet, stir to combine everything in the skillet, then cook for 5 minutes without stirring.
- After 5 minutes, add the broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Once almost all of the liquid has cooked out of the skillet, add the minced garlic and black pepper to the skillet with the mushrooms.
- Cook for an additional 3-4 minutes, then slide the mushrooms to the side.
- Add the chicken back to the skillet and top with the mushrooms, then place a slice of swiss cheese on top of the mushrooms and chicken. Let it melt, then remove the chicken from the skillet and serve immediately.
Notes
- If you don’t have the chicken seasoning, I recommend using 1 teaspoon salt + 1 teaspoon black pepper + 1 teaspoon garlic powder to season the flour before breading the chicken.
- If you really want to get cheesy, you can use two slices of Swiss cheese per piece of chicken.
- To make this recipe gluten free, use a gluten-free flour blend, or cornstarch, instead of all-purpose flour.
Nutrition Facts
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