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.
This Mushroom Swiss Chicken recipe was one of the very first things my mom taught me to cook. I also used to make this without the bacon and used a bit of extra virgin olive oil as fat instead.
Table of Contents
Reasons to Love This Mushroom Swiss Chicken
- Mushroom Swiss Chicken is a versatile dish that can be dressed up for special occasions or simplified for a weeknight dinner.
- The combination of ingredients is comforting, making it a go-to recipe for a hearty meal.
- This Swiss cheese chicken dish is relatively easy to prepare, making it an accessible and easy dinner option.
Recipe Ingredients
- Bacon: The diced bacon adds a smoky, savory depth with its crispy texture.
- Swiss Cheese: A slice of Swiss cheese offers a mild, nutty taste with a creamy texture that melts smoothly over the chicken.
- Brown Mushrooms: These mushrooms introduce an earthy, meaty flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Mushroom Variation: Experiment with different mushrooms to enhance your Mushroom and Swiss Chicken. Portobello mushrooms add a meaty texture, while shiitake mushrooms offer a rich umami taste. For a slightly firmer texture and a deeper, earthier flavor than white button mushrooms, consider adding baby Bellas, also called cremini mushrooms.
- Seasoning Options: Consider seasoning the dish with butter, salt, and pepper. Adding a few tablespoons butter to the large skillet when cooking the mushrooms can introduce a rich, silky texture and depth of flavor. Season generously with salt and freshly ground black pepper to taste.
How to Make Mushroom and Swiss Chicken
Step #1: 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.
Step #2: 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.
Step #3: 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.
Step #4: 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.
Step #5: 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.
Expert Tips
- Mushroom Browning Secret: Avoid stirring the mushrooms frequently once they’re in the pan. Letting them sit undisturbed on one side allows them to develop a golden-brown crust before flipping.
- Optimal Bacon Crispiness: Before adding the bacon to the skillet, pat it dry with a paper towel. This removes excess moisture and helps achieve a crispier texture when cooked.
- Monitoring Chicken Temperature: Use an instant-read thermometer to ensure the chicken is cooked perfectly. The safe internal temperature for chicken is 165 degrees F (74°C). This tool helps avoid undercooking or overcooking, ensuring juicy, safe results every time.
Frequently Asked Questions
To make your Mushroom and Swiss Chicken creamier, add about ½ cup of heavy cream or a can of cream of chicken soup after cooking the mushrooms. Simmer gently to thicken the sauce, creating a rich, creamy texture.
Some excellent side dishes that pair well with Mushroom and Swiss Chicken include garlic mashed potatoes, sautéed green beans, or a crisp garden salad. For a heartier meal, consider serving it with buttered noodles or wild rice.
Storage Info
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.
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Mushroom and Swiss Chicken Recipe
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.
NOTES
Nutrition
The creamy sauce with the Swiss cheese paired so well with the tender chicken.