Mushroom Swiss Chicken

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This Mushroom Swiss Chicken has a crispy Panko bread crumb and Italian seasoning crust pan fried in a cast iron skillet until golden brown, then smothered with buttery mushrooms and finished under the broiler to melt the Swiss Cheese.

This small batch recipe is very easy and is ready in about 20 minutes.

Serve this smothered cheesy chicken for lunch, dinner, or an impressive date night meal for two.

Smothered Cheesy Chicken with mushrooms in a cast iron skillet. — Smothered Cheesy Chicken

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Equipment needed for this recipe:

Why do you need to flatten the chicken breasts?

Flattening boneless chicken breaks down the fibers between the flesh, making the chicken much more tender. The meat will also cook more evenly than chicken left thick on one end and thin on the other.

How to make Mushroom Swiss Chicken:

Preheat the broiler on high.

Flatten the chicken to about 1/4 inch thickness.

Place the egg in a shallow flat bowl and whisk until combined.

Combine the Panko bread crumbs, Italian seasoning, and salt in another shallow flat bowl.

Panko bread crumbs and Italian Seasoning in a bowl.

Dip the chicken in egg, then in the bread crumb mixture and set aside on a plate.

In a cast iron skillet, cook and stir the portobello mushrooms over medium heat, in 1 tablespoon butter until tender, about 5 minutes. Transfer to a bowl and set aside.

sliced baby bella mushrooms in a skillet.

In the same skillet, melt the remaining butter.

Add the coated chicken and cook over medium heat for 3 – 5 minutes each side or until juices run clear.

breaded chicken breasts cooking in a skillet.

Top each chicken breast with mushrooms.

Place a slice of Swiss cheese over the mushrooms and chicken.

Mushroom Swiss Chicken in a cast iron skillet.

Broil 4 inches from heat for about 1 – 2 minutes or until the cheese is melted. Serve and enjoy!

You may also enjoy:

Chicken Breast Stuffed with Spinach and Cheese

Best Ever Chicken Parmesan

Swiss Cheese Chicken Salad Sandwiches

Serves 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

2 boneless skinless chicken breasts (6 ounces each)
1 egg
1/2 cup Panko bread crumbs
1 teaspoon Italian seasoning
1/2 teaspoon salt
4 ounces fresh portobello mushrooms, sliced
2 Tablespoons butter, divided
2 slices Swiss cheese

Instructions

Preheat the broiler on high.
Use a meal mallet to flatten the chicken to about 1/4 inch thickness.
Place the egg in a shallow flat bowl and whisk until combined.
Combine the Panko bread crumbs, Italian seasoning, and salt in another shallow flat bowl.
Dip the chicken in egg, then in the bread crumb mixture and set aside on a plate.
In a cast iron skillet, cook and stir the portobello mushrooms over medium heat, in 1 tablespoon butter until tender, about 5 minutes. Transfer to a bowl and set aside.
In the same skillet, melt the remaining butter.
Add the coated chicken and cook over medium heat for 3 - 5 minutes each side or until juices run clear.
Top each chicken breast with mushrooms and a slice of Swiss cheese.
Broil 4 inches from heat for about 1 - 2 minutes or until the cheese is melted. Serve and enjoy!