Clay Pot Swiss Chicken and Mushrooms
Immerse yourself in the rich flavors of comfort food with Clay Pot Swiss Chicken and Mushrooms, a hearty and elegant dish that transforms simple ingredients into something extraordinary. Juicy, golden-seared chicken breasts nestle into a cozy clay pot, smothered in a velvety sauce featuring tender button mushrooms, caramelized onions, a hint of Dijon mustard, and creamy melted Swiss cheese. Baking the dish in a clay pot ensures even cooking and infuses the chicken with an irresistible, slow-roasted tenderness. Perfect for a cozy family dinner or a special gathering, this recipe pairs beautifully with steamed rice, mashed potatoes, or crusty bread to savor every drop of the rich, savory sauce. With its combination of aromatic herbs, indulgent creaminess, and golden cheesy goodness, this one-pot dish is a showstopper for fans of comforting, oven-baked meals.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1.5 cups Swiss cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 large clay pot
Instructions
Preheat the oven to 375°F (190°C).
Soak the clay pot (both top and bottom) in cold water for 15 minutes if required by the manufacturer's instructions.
Season the chicken breasts with salt and black pepper. Set aside.
Heat olive oil and butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and sear on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their liquid and become tender, about 5-7 minutes. Season lightly with salt and pepper.
Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while continuously stirring. Bring the mixture to a simmer and let it thicken, about 3 minutes.
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer for another 2 minutes until the sauce is smooth.
Turn off the heat and mix in 1 cup of shredded Swiss cheese until melted and combined.
Transfer the seared chicken breasts to the soaked clay pot and pour the mushroom sauce evenly over the chicken.
Cover the clay pot with its lid and place it into the preheated oven.
Bake for 35-40 minutes or until the chicken is cooked through and tender.
Remove the lid and sprinkle the remaining 0.5 cups of Swiss cheese on top of the dish. Return to the oven, uncovered, for an additional 5-10 minutes or until the cheese is melted and bubbly.
Garnish with freshly chopped parsley before serving.
Serve hot with steamed rice, mashed potatoes, or crusty bread to soak up the creamy Swiss mushroom sauce.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 421 mg | 32% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 897 mg | 19% | |
*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.
