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- 4 boneless skinless chicken breasts - 1 cup Swiss cheese, shredded - 1 cup mushrooms, sliced (button or cremini) - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon olive oil - 1 cup breadcrumbs - Fresh parsley, chopped The main ingredients for the Mushroom Swiss Chicken Bake are simple yet full of flavor. Boneless skinless chicken breasts form the base of this dish. They cook up tender and juicy. The Swiss cheese adds a creamy, nutty taste that melts beautifully over the chicken. You can use either button or cremini mushrooms, both of which provide a rich, earthy flavor. For seasoning, we use heavy cream to keep everything moist. Dried thyme gives a hint of herbal goodness. Salt and black pepper create a balanced taste. Olive oil is key to sautéing the onions and mushrooms, enhancing their flavors. Lastly, bread crumbs will give a delightful crunch on top. Don't forget the fresh parsley! It adds a pop of color and freshness when you serve the dish. This blend of ingredients makes for a tasty meal that you and your family will love. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This helps cook the dish evenly. 2. Take a large skillet and heat the olive oil over medium heat. Add the chopped onion. Sauté until the onion turns clear, about 3 minutes. 3. Next, stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are soft, which takes about 5 minutes. 1. In a bowl, mix the heavy cream, thyme, salt, and black pepper. Combine well and set aside. 2. Grease a baking dish, then lay the chicken breasts in a single layer. Pour the cream mixture over the chicken. Make sure to coat each piece evenly. 3. Spread the sautéed mushrooms and onions over the chicken. 4. Sprinkle the shredded Swiss cheese evenly on top of the mushrooms and onions. 5. Finally, add the breadcrumbs on top for a crunchy finish. 1. Place the dish in the preheated oven. Bake for 30 to 35 minutes. 2. Check the chicken for doneness. It should be fully cooked and the breadcrumbs should be golden brown. - Ensuring chicken stays moist: To keep your chicken juicy, don’t overcook it. Bake just until it reaches 165°F. Use a meat thermometer for an accurate reading. Also, the heavy cream adds moisture, so don’t skip it! - Proper breadcrumb application for crunch: For a crispy topping, use fresh breadcrumbs. They stick better and give a nice crunch. Lightly toast the breadcrumbs in a pan with a little olive oil before adding them to the dish. This step boosts flavor and texture. - Suggested spices for additional flavor: Try adding paprika or garlic powder for an extra kick. A pinch of cayenne pepper can add warmth without being too spicy. You can also mix in some fresh herbs like rosemary or basil for a fresh taste. - Types of cheese to try for variations: While Swiss cheese is a classic choice, you can switch it up! Gruyère adds a nutty flavor. Provolone provides a nice stretch. Or, mix cheeses for a richer taste. - Serving suggestions and garnishing tips: Serve the dish straight from the oven in the baking dish for a rustic look. Sprinkle fresh parsley on top for color. Pair it with a side salad or steamed veggies for balance. A drizzle of balsamic glaze can add a nice touch, too! Pro Tips Use Fresh Ingredients: Opt for fresh mushrooms and herbs for enhanced flavor and texture in your dish. Check Chicken Temperature: Ensure your chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Breadcrumb Variations: Experiment with different types of breadcrumbs, such as panko or whole wheat, for added crunch and flavor. Let it Rest: Allow the dish to rest for a few minutes after baking; this helps retain moisture and enhances flavor. {{image_2}} You can easily make this dish gluten-free. Use gluten-free breadcrumbs instead of regular ones. This small swap keeps the crunchy topping while being safe for gluten-sensitive eaters. For those avoiding dairy, you can replace the heavy cream with coconut cream. Use a dairy-free cheese for the Swiss cheese. This change keeps the flavors while fitting different diets. Want to mix it up? Try different mushrooms like shiitake or portobello for a new taste. If you prefer, you can swap the chicken for turkey or pork. Both meats work well with the creamy sauce. You can also add more veggies like spinach, bell peppers, or zucchini. This makes the dish heartier and boosts nutrition. You can cook this dish in various ways. Use a slow cooker for a hands-off approach. Just layer the ingredients and let it cook on low for 6-8 hours. If you're short on time, try the instant pot. Cook it on high pressure for about 15 minutes, then let it release naturally. For a quick meal, you can also make it on the stovetop. Just brown the chicken, add the sauce, and cover until done. Each method gives you a delicious outcome! To store leftovers safely, let the dish cool down first. Place it in an airtight container. This keeps it fresh and prevents any smells from spreading in your fridge. I recommend using glass or plastic containers with tight-fitting lids. These are great for keeping your Mushroom Swiss Chicken Bake safe and tasty. For freezing, make sure the dish is completely cool. Use freezer-safe containers or heavy-duty freezer bags. This helps avoid freezer burn. When you're ready to enjoy it again, thaw it overnight in the fridge. To reheat, place it in the oven at 350°F (175°C) until hot. You can also use a microwave, just be sure to check that it's heated evenly. In the fridge, this dish lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Make sure to label your containers with the date. That way, you won’t forget how long it has been in there! Can I prepare Mushroom Swiss Chicken Bake ahead of time? Yes, you can! Prepare the dish up to the baking step. Cover it tightly and store it in the fridge. When you're ready, just bake it as directed. This saves time on busy nights and helps the flavors meld. What sides pair well with this dish? This bake goes great with many sides. Try steamed green beans, garlic mashed potatoes, or a fresh salad. These options balance the rich flavors and add freshness to the meal. How do I know when the chicken is fully cooked? Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Can I substitute chicken with another protein? Absolutely! You can use turkey or pork instead of chicken. Just make sure to adjust the cooking time based on the thickness of the meat. What can I use instead of Swiss cheese? If you want a change, try provolone or mozzarella. Both melt well and add a nice flavor. You can also use cheddar for a sharper taste. How do I make sure my mushrooms don't get soggy? Sauté the mushrooms until they are golden brown and most moisture has cooked off. This step helps them stay firm in the dish. Avoid overcrowding the pan, which can lead to sogginess. Can I use fresh herbs instead of dried thyme? Yes, you can! Fresh thyme adds a lovely flavor. Use about three times the amount of fresh herbs as dried. Chop them finely and add them when you mix the cream. This blog post walks you through making a delicious Mushroom Swiss Chicken Bake. You learned about the key ingredients, like chicken, Swiss cheese, and mushrooms. We covered the step-by-step instructions for prepping, assembly, and baking. I shared tips to keep your chicken juicy and ideas for different ingredients. In closing, this dish offers room for creativity with various flavors and cooking methods. Try your own twists and enjoy the process.

Mushroom Swiss Chicken Bake

A creamy and cheesy chicken bake topped with mushrooms and Swiss cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup Swiss cheese, shredded
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup breadcrumbs
  • to taste fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
  • Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are softened, approximately 5 minutes.
  • In a bowl, combine the heavy cream, dried thyme, salt, and pepper. Mix well and set aside.
  • In a greased baking dish, arrange the chicken breasts in a single layer. Pour the cream mixture over the chicken, making sure to coat each piece evenly.
  • Spread the sautéed mushroom and onion mixture over the chicken.
  • Evenly sprinkle the shredded Swiss cheese on top of the mushrooms and onions.
  • Finally, sprinkle the breadcrumbs over the entire dish for a crunchy topping.
  • Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
  • Remove from the oven and let it cool for a few minutes before garnishing with freshly chopped parsley.

Notes

Let the dish cool before garnishing with parsley.
Keyword bake, cheese, chicken, mushroom