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Creamy Mushroom Swiss Chicken Skillet

This Creamy Mushroom Swiss Chicken Skillet brings together tender chicken, golden mushrooms, and a smooth, rich sauce in one easy pan. It's comforting, dependable, and full of flavor, making it a great choice for busy nights and relaxed family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts, pounded to even 3/4-inch thickness
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup all-purpose flour, for dredging
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter, divided
  • 12 oz cremini mushrooms, sliced
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (or additional chicken broth)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 4 slices Swiss cheese
  • fresh thyme leaves, for garnish optional

Method
 

Preparation and Cooking
  1. Season the chicken breasts with the salt and pepper, then dredge them lightly in the flour. Shake off any extra flour so the coating stays thin and even.
  2. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  3. Reduce the heat to medium and melt the remaining 2 tbsp butter in the same skillet. Add the mushrooms in a single layer and let them cook for 3 to 4 minutes undisturbed.
  4. Stir the mushrooms and keep cooking for another 4 to 5 minutes until deeply golden.
  5. Add the minced shallot and cook for about 2 minutes until softened. Then add the garlic and cook for 30 seconds. Pour in the white wine and scrape up the browned bits from the pan. Let it simmer for 2 to 3 minutes, until reduced by half.
  6. Add the chicken broth, heavy cream, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes until slightly thickened.
  7. Put the chicken back into the skillet and nestle it into the sauce. Top with a slice of Swiss cheese. Cover and cook for 2 to 3 minutes until the cheese melts.
  8. Taste the sauce and add more salt if needed. Finish with fresh thyme and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container for 2 months. Reheat gently, adding broth or cream if the sauce is too thick.