A delicious and impressive dish featuring chicken breasts topped with sautéed mushrooms, onions, and melted Swiss cheese, perfect for entertaining guests.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Griddle
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
8 oz mushrooms, sliced
1 small onion, thinly sliced
2 tbsp butter
4 slices Swiss cheese
¼ cup chicken broth
2 tbsp Worcestershire sauce
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped fresh parsley
Instructions
Pat the chicken breasts dry. If thick, pound them to an even thickness. Season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
Preheat the griddle to medium-high heat. Add olive oil and spread it across the cooking surface.
Place the chicken on the griddle and cook for 5–7 minutes per side, until golden and the internal temperature reaches 165°F.
Add butter to another area of the griddle. Add mushrooms and onions and cook for 5–7 minutes, stirring occasionally, until browned and tender.
Add chicken broth and Worcestershire sauce to the mushrooms and onions. Stir and cook for 1–2 minutes. Mix mayonnaise and Dijon mustard, then stir it into the mushroom mixture.
Place a slice of Swiss cheese over each chicken breast. Cover with a melting dome or heat-safe lid for 1–2 minutes, until the cheese melts.
Spoon the mushroom and onion mixture generously over each cheesy chicken breast.
Sprinkle with fresh parsley and serve hot with grilled vegetables, potatoes, rice, or a toasted bun.
Notes
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Feel free to add other vegetables to the mushroom mixture for added flavor.
This dish pairs well with a variety of sides, including rice or a fresh salad.