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!
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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.