Chicken Breasts with Mushrooms Swiss Cheese and White Wine
Indulge in the creamy richness of this one-pan dish—Chicken Breasts with Mushrooms, Swiss Cheese, and White Wine. Perfect for a comforting family dinner or an impressive meal for guests, this recipe combines tender, golden-browned chicken breasts with a luxurious sauce made from sautéed mushrooms, garlic, dry white wine, and a splash of heavy cream. Topped with melted Swiss cheese for a velvety finish, this dish is a true showstopper. The simple yet elegant flavors are perfectly balanced, making it an excellent pairing with rice, pasta, or mashed potatoes. Ready in just 45 minutes, this recipe is ideal for busy weeknights or special occasions alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 8 ounces White button mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Swiss cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper. Lightly dust them with the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the skillet to deglaze it, allowing the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet. Stir well to combine.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce thickens slightly.
Sprinkle the shredded Swiss cheese over the chicken breasts and cover the skillet with a lid. Allow the cheese to melt, about 2-3 minutes.
Remove from heat and garnish with chopped fresh parsley if desired. Serve hot over rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 260.9 g | 522% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1163 mg | 89% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3098 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
