A delicious and creamy chicken dish featuring Swiss cheese and mushrooms, perfect for a comforting dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 large chicken breasts (about 1 pound total)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup sliced mushrooms
1 cup heavy cream
1 cup shredded Swiss cheese
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 cup chicken broth
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F.
Season the chicken breasts with salt and black pepper on both sides.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes until they are tender.
Pour in the heavy cream, chicken broth, garlic powder, and dried thyme. Stir to combine and bring to a simmer.
Return the chicken to the skillet, spooning some of the creamy sauce over the top.
Sprinkle the shredded Swiss cheese evenly over the chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
You can also add steamed broccoli or spinach to the skillet for extra veggies and flavor.
For a different twist, try using provolone cheese instead of Swiss for a bolder taste.