Mushroom Swiss Chicken breasts are an easy stovetop chicken dinner that the whole family will enjoy any day of the week. The classic flavor combination of juicy chicken, melted Swiss cheese, and tender mushrooms is always a hit at any meal.
Stovetop Mushroom Swiss Chicken
Mushroom Swiss chicken is a flavor-packed meal that is both cost-effective and easy to make. With just a few simple ingredients, you can prepare a satisfying meal for the whole family.
The mild, yet delicious flavor of Swiss cheese and the earthy flavor of the sauteed mushrooms will pair easily with any of your preferred side dishes for chicken. Serve it with pasta, veggies, rice, mashed potatoes, or whatever your family enjoys!
🥘 Ingredients
Simple ingredients that I generally keep on hand because they can be used in a number of recipes. If using garlic powder instead of garlic salt, you may want to add a touch more salt to taste.
- White Mushrooms - 8 ounces of white or cremini (Baby Bella) mushrooms, cleaned and sliced.
- Chicken Breasts - 1 ½ pounds of boneless, skinless chicken breasts. Usually about 6 small or 3 large chicken breasts.
- Olive Oil - 2 tablespoons of extra virgin olive oil divided into 2 portions of 1 tablespoon each.
- Salt & Pepper - ½ a teaspoon each.
- Garlic Salt - ¼ teaspoon of garlic salt or garlic powder.
- Swiss Cheese - 6 slices of Swiss.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Mushroom Swiss Chicken
Though you could use any skillet or frying pan, I find a cast-iron skillet works best and produces the best flavor. So grab your skillet, a meat mallet, and a cutting board.
- Prep. Clean 8 ounces of mushrooms with a damp towel then slice them and set them aside. Then, prep your 1 ½ pounds of the chicken breast by placing them on a cutting board, covered with plastic cling film, then pounding them to an even thickness using a meat tenderizer.
- Saute. Heat a cast-iron skillet or frying pan with the first 1 tablespoon of olive oil to medium-high heat. Add the sliced mushrooms and a pinch of salt & pepper then saute for 8-10 minutes until tender and golden.
- Reheat your pan. Transfer the sauteed mushrooms to a plate and set them aside. Wipe your pan clean and add the remaining 1 tablespoon of olive oil, then bring the pan back to medium-high heat.
- Season. Season the first side of your chicken breasts with a portion of the ½ of both salt & pepper and ¼ teaspoon of garlic salt and lay them seasoned-side-down in your heated skillet. Then, season the upward-facing side with the remainder of the seasoning. Cook the chicken for 6-8 minutes per side.
- Check for doneness. Once the chicken is lightly browned on both sides and no longer pink inside with an internal temperature of at least 165°F (74°C), assemble the mushroom Swiss chicken.
- Assemble and serve. Portion the sauteed mushrooms over each piece of chicken then top them with a slice of Swiss cheese. Cover the pan to melt the cheese then serve immediately.
I serve it with a simple side of steamed broccoli, but my family has also enjoyed it on a bed of garlic mashed potatoes or white rice. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- There are about 2 ½ cups per 8 ounces of sliced mushrooms.
- Use chicken cutlets if desired. To cook large chicken breasts quickly, cut them in half butterfly-style to reduce the thickness or use a meat tenderizer to pound them out to an even thickness.
- Storing: Store leftover mushroom Swiss chicken breasts in an airtight container in the fridge for 2-3 days.
- Reheating: To reheat, place the chicken cheese-side-up on a baking sheet and cover it with foil. Bake at 350°F (175°C) for 10 minutes, check if it is warmed through, and if not return it uncovered for a few minutes more.
🍗 More Tasty Chicken Dinners
- Chicken Broccoli Rice Casserole
- Million Dollar Baked Chicken Breast
- Air Fryer BBQ Bacon Wrapped Chicken Drumsticks
- Baked Chicken Thighs
- Baked Huli Huli Chicken
- Chicken a la King
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📖 Recipe Card
Mushroom Swiss Chicken
Ingredients
- 8 oz white mushrooms (or cremini (baby bella) mushrooms, cleaned and sliced)
- 1 ½ lbs chicken breasts (boneless, skinless - 6 small or 3 large chicken breasts)
- 2 tablespoon olive oil (extra virgin - divided, 2 portions of 1 tablespoon each)
- ½ teaspoon each, salt & pepper
- ¼ teaspoon garlic salt (or garlic powder)
- 6 slices Swiss cheese
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Clean your mushrooms using a damp towel then slice and set aside. Prep the chicken breasts by placing them on a cutting board, covered with plastic cling film, then pounding them to an even thickness using a meat tenderizer.
- Heat a cast iron skillet or oven safe frying pan with the first 1 tablespoon of olive oil to medium-high heat. Add the sliced mushrooms and saute with a pinch of salt & pepper for 8-10 minutes, until tender and golden.
- Transfer the sauteed mushrooms to a plate and set aside. Wipe the pan clean of any excess moisture then add the remaining olive oil and bring the pan back to medium-high heat.
- Season the first side of your chicken breasts (with salt, pepper, garlic salt or garlic powder) and lay them with the seasoned side down in your heated pan or skillet. Season the upward facing side then cook the chicken for 6-8 minutes per side.
- Once the chicken is lightly browned on both sides, no longer pink inside, and has an internal temperature of at least 165°F (74°C) assemble the mushroom Swiss chicken.
- Spoon the sauteed mushrooms over each piece of chicken and top them with a slice of Swiss cheese. Cover and melt the cheese then serve immediately.
Notes
- There are about 2 ½ cups per 8 ounces of sliced mushrooms.
- Use chicken cutlets if desired. To cook large chicken breasts quickly, cut them in half butterfly-style to reduce the thickness or use a meat tenderizer to pound them out to an even thickness.
- Store leftover mushroom Swiss chicken breasts in an airtight container in the fridge for 2-3 days.
- To reheat, place the chicken cheese-side-up on a baking sheet and cover it with foil. Bake at 350°F (175°C) for 10 minutes, check if it is warmed through, and if not return it uncovered for a few minutes more.
Janet Tangi says
The chicken is very tender and full of flavor from the mushrooms. The Swiss cheese melted over top is incredible. I am very happy to have found this recipe.