Swiss Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If very thick, butterfly each or pound to an even 3/4-inch thickness between plastic wrap for even cooking.

Season both sides of the chicken with kosher salt, black pepper, and garlic powder. Lightly dredge each breast in the all-purpose flour, shaking off excess.

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When the butter foams and is hot (but not burning), add the chicken breasts, spaced apart.

Sear chicken 3–4 minutes per side until golden brown. The chicken will not be fully cooked through. Remove chicken to a plate and tent loosely with foil.

In the same skillet (add 1 tbs butter and 1 tbs olive oil if pan is dry), add the sliced mushrooms. Cook over medium-high heat without crowding, stirring occasionally, until they release liquid and begin to brown, about 6–8 minutes.

Add the finely chopped shallot and minced garlic and cook 1–2 minutes until fragrant. Stir in the thyme, salt, and black pepper.

If desired, deglaze the pan with 2 tbs white wine or chicken stock, scraping up browned bits. Let the liquid reduce by half, about 1–2 minutes. Remove half of the mushrooms to a bowl for topping later; leave the rest in the skillet to form the sauce base.

To the mushrooms still in the skillet, pour in 1 cup chicken broth and bring to a gentle simmer, scraping up any browned bits. Stir in 1 tbs heavy cream (if using) and 1 tsp Dijon mustard. Taste and adjust seasoning with salt and pepper.

Return the seared chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon some mushrooms and sauce over each breast.

Top each chicken breast with two slices of Swiss cheese (or enough to cover). Transfer the skillet to a preheated oven set to broil (or 425°F/220°C if broiling isn’t available).

Broil for 2–4 minutes (or bake at 425°F for 6–8 minutes) until the cheese is fully melted and slightly bubbly and the chicken reaches an internal temperature of 165°F (74°C). Watch closely to avoid burning the cheese.

Remove from oven, spoon the reserved mushrooms over the top, and sprinkle with chopped fresh parsley. Let rest 3 minutes before serving.