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Mushroom and Swiss Chicken Recipe
Whip up our Mushroom and Swiss Chicken tonight for a dish that’s packed with the flavors of Swiss cheese, juicy chicken, and earthy mushrooms, all topped off with crispy bacon and sweet onions.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 363 kcal
Course:
Main Course
Cuisine:
North American
Ingredients
- 1/4 lb. Bacon diced
- 4 large boneless skinless large chicken breasts
- 4 slices Swiss cheese
- 1 yellow onion peeled and sliced
- 2 c. sliced brown mushrooms
- 1/4 c. dry white wine or reduced sodium chicken broth
Instructions
- Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add the bacon pieces and cook for 5-6 minutes or until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon pieces from the pan and set them aside in a bowl. Keep the bacon fat in the pan.
- Turn the heat up to medium-high. Place the chicken breasts in the pan and set a timer for one minute. After the 60 seconds are up, turn the breasts over. Turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast, then re-cover and let cook for another 5 minutes. Remove the cooked chicken breasts to a plate and cover with foil to keep warm.
- Turn the heat back up to medium and add the sliced onions. Let cook until soft and translucent, about 4 minutes. Remove the onions from the skillet and place them in the bowl holding the bacon pieces.
- Add the sliced mushrooms to the pan in a single layer. Do not crowd the mushrooms or they won't brown. Let cook for one minute, then turn the mushrooms over. If you can't fit all the mushrooms in a single layer, you may need to do this in batches, cooking half at a time.
- Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with scallions.
Cup of Yum
Notes
- Store leftover Mushroom and Swiss Chicken in an airtight container in the refrigerator, where it will stay good for up to 3 days. You can freeze this dish for up to 2 months.
- For reheating, thaw in the refrigerator if frozen, then warm in a microwave or oven. In the oven, cover the chicken with foil and heat at 350°F (175°C) until hot, about 15-20 minutes.
Nutrition Information
Serving
1serving
Calories
363kcal
(18%)
Carbohydrates
9g
(3%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
107mg
(36%)
Sodium
359mg
(15%)
Potassium
1067mg
(30%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
186IU
(4%)
Vitamin C
3mg
(3%)
Calcium
187mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363
% Daily Value*
| Serving | 1serving | |
| Calories | 363kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 359mg | 15% |
| Potassium | 1067mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 187mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.