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Healthy Mushroom Swiss Chicken - Simple, Comforting, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small boneless, skinless chicken breasts (about 1.5 pounds total)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (optional, for richer flavor)
  • 10 ounces cremini or baby bella mushrooms, thinly sliced
  • 1 small yellow onion, thinly sliced (optional but recommended)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce (or coconut aminos for a lighter option)
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, to lightly thicken)
  • 4 slices Swiss cheese (or about 3–4 ounces shredded)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and pound to an even thickness (about 1/2–3/4 inch) for even cooking. Season both sides with salt, pepper, and garlic powder.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken and cook 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent loosely with foil.
  3. Sauté the veg: Reduce heat to medium. Add butter to the same pan. Stir in the mushrooms and onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until mushrooms release moisture and brown.
  4. Add aromatics: Stir in minced garlic and thyme; cook 30 seconds until fragrant.
  5. Build the sauce: Stir in Dijon and Worcestershire. Pour in the chicken broth and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly.
  6. Thicken lightly (optional): Stir in the cornstarch slurry and simmer 30–60 seconds until the sauce just coats the back of a spoon.
  7. Finish the chicken: Return chicken to the pan, nestling it into the mushrooms. Top each piece with a slice of Swiss. Cover and cook on low 2–3 minutes until the cheese melts and the chicken reaches 165°F in the thickest part.
  8. Garnish and serve: Taste the sauce and adjust salt and pepper. Sprinkle with parsley. Serve with lemon wedges if you like a bright finish.