Best 5 Baked Chicken Breasts With Gruyere Mushrooms Recipes

Indulge in a culinary journey with our exquisite baked chicken breasts, masterfully paired with a symphony of flavors. This delectable dish tantalizes the taste buds with its succulent chicken, nestled amidst a creamy Gruyère sauce and a medley of sautéed mushrooms.

Immerse yourself in the rich and savory flavors of our chicken breasts, expertly seasoned and baked to perfection, achieving a tender and juicy texture that melts in your mouth. The creamy Gruyère sauce envelops the chicken, adding a velvety richness and a nutty aroma that complements the chicken's natural flavors.

Enhance the taste experience with a medley of sautéed mushrooms, featuring earthy portobello, meaty shiitake, and delicate cremini mushrooms. These delectable fungi add a symphony of textures and flavors, ranging from tender and juicy to firm and meaty. Each bite offers a harmonious blend of flavors and textures, leaving you craving more.

This delectable recipe is accompanied by three additional culinary creations that will tantalize your taste buds. Discover the classic Chicken Florentine, where tender chicken breasts are bathed in a creamy spinach sauce, topped with melted mozzarella cheese. Embark on a culinary adventure with Chicken Piccata, featuring succulent chicken breasts dredged in flour and sautéed in a tangy lemon-butter sauce.

Last but not least, savor the rustic charm of Chicken Cacciatore, where succulent chicken pieces are braised in a flavorful tomato sauce, accompanied by a medley of colorful bell peppers, onions, and aromatic herbs. Each recipe promises a unique gustatory experience, showcasing the versatility and endless possibilities of chicken as a culinary canvas.

Here are our top 5 tried and tested recipes!

BAKED CHICKEN BREASTS WITH GRUYERE & MUSHROOMS

Baked Chicken Breasts with Gruyere & Mushrooms image

This sounds like my kind of dish. From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 45m

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
4 eggs, beaten
1/2 tsp salt
1 c fine bread crumbs
8 Tbsp butter
1/2 lb fresh mushrooms, sliced
4 oz gruyere cheese, shredded
1 c chicken stock
1 lemon, juiced

Steps:

1. Cut boned breasts into strips.
2. Marinate in egg and salt mixture for 1 hour.
3. Roll chicken in bread crumbs to coat.
4. Brown lightly in butter in small pan.
5. Transfer to 1 1/2 quart casserole.
6. Slice mushrooms over chicken.
7. Sprinkle cheese over mushrooms.
8. Pour chicken stock over all.
9. Bake in 350 degree oven for 30 minutes or until heated through.
10. Pour fresh lemon juice over casserole just before serving.

BAKED CHICKEN AND MUSHROOMS

Baked Chicken and Mushrooms image

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Steps:

Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

GRUYERE CHICKEN

Gruyere Chicken image

Make and share this Gruyere Chicken recipe from Food.com.

Provided by Evie3234

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 skinless chicken breasts
4 tablespoons flour (for dusting)
2 tablespoons olive oil
1/4 lb button mushroom, sliced
3 spring onions, sliced
1/2 cup cream
1 tablespoon brandy
3/4 cup grated gruyere cheese
salt
fresh ground black pepper

Steps:

Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
Dust the breasts with the flour, shaking off any excess.
Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
Transfer to a lined baking tray and cover with foil.
Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
Add the cream and brandy and bring to the boil.
Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
Spoon the sauce over the chicken and top with the cheese.
Place under a hot grill until cheese melts and begins to brown.

Nutrition Facts : Calories 538.7, Fat 25.6, SaturatedFat 11.3, Cholesterol 192.3, Sodium 235.2, Carbohydrate 8.7, Fiber 0.8, Sugar 0.9, Protein 63.1

BAKED MUSHROOM CHICKEN

Baked Mushroom Chicken image

This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Steps:

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

SAUTéED CHICKEN BREAST IN A MUSHROOM GRUYERE SAUCE

Sautéed Chicken Breast in a Mushroom Gruyere Sauce image

I love this recipe because it's easy/peasy to make. I love this recipe because it tastes awesome. I love this recipe because it has a brilliant presentation. I love this recipe because your guests will think you worked all day. Okay, kidding aside, this is an easy dish to assemble, and in 45 minutes, you can have it on the...

Provided by Andy Anderson !

Categories Chicken

Time 40m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
THE CHICKEN
1 large chicken breast, boneless, skinless
1 Tbsp sweet butter, unsalted
1 Tbsp olive oil, extra virgin
3 Tbsp flour, all purpose variety
1 pinch cayenne pepper, or to taste
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE SAUCE
6 oz cremini mushrooms
1 Tbsp olive oil, extra virgin
1 Tbsp sweet butter, unsalted
1 clove garlic, minced, or more to taste
1 c chicken stock, not broth (or dry white wine)
1 Tbsp fresh thyme leaves
4 Tbsp heavy or whipping cream
1/4 c gruyere cheese, shredded

Steps:

1. PREP/PREPARE
2. THE CHICKEN
3. Gather your Ingredients (mise en place).
4. Cut the chicken breast in half.
5. Chef's Note: You could pound the chicken breast between two pieces of wax paper; however, I didn't like the texture the pounding gave to the chicken.
6. Add some salt, pepper, and cayenne to the flour, and mix to combine.
7. Sprinkle the chicken breasts with the flour (both sides).
8. Add the butter and olive oil, to a sauté pan, over medium heat.
9. After the foaming has subsided, give the pan a swirl to mix the oil and butter, and then add the chicken breasts.
10. Sauté until nice and golden, about 3 - 4 minutes per side.
11. Remove the chicken from the pan, and reserve.
12. THE SAUCE
13. Gather your Ingredients (mise en place).
14. Clean and slice the mushrooms in half.
15. Add the olive oil, and butter, and swirl until melted and incorporated.
16. Add the mushrooms, and sauté until they soften and begin to lose their liquid, about 7 - 10 minutes.
17. Add the garlic, and continue to sauté for an additional minute.
18. Deglaze the pan with the chicken stock (or wine).
19. Add the thyme leaves, and bring the liquid to a simmer.
20. Add the chicken back to the pan.
21. Cover and allow to lightly simmer for 15 minutes.
22. Once more remove the chicken and reserve.
23. Add the cream, and the cheese to the pan.
24. Reduce heat to medium-low, and stir until the cheese has completely melted into the stock.
25. Continue to simmer and stir until the liquid is reduced by about half, about 15 minutes.
26. Chef's Note: As the sauce reduces it will thicken, so stop the reduction process when the sauce achieves the thickness you desire.
27. Return the chicken to the pan, and simmer until heated through, about 1 minute.
28. PLATE/PRESENT
29. Serve over pasta, or with a side of mash potatoes, or veggies. Enjoy.
30. Keep the faith, and keep cooking.

Tips:

To ensure the chicken breasts cook evenly, use a meat mallet to pound them to an even thickness.
For a crispy chicken crust, pat the chicken breasts dry before searing them in a hot skillet.
Don't overcrowd the skillet when searing the chicken breasts. This will prevent them from cooking evenly.
Use a good quality Gruyère cheese for the best flavor. A sharp cheddar or smoked Gouda would also be a good substitute.
If you don't have white wine on hand, you can use chicken broth or water instead.
Serve the chicken breasts immediately after they are cooked. They are best when hot and juicy.

Conclusion:

This baked chicken breast with Gruyère mushrooms recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are juicy and flavorful, and the Gruyère mushrooms are rich and creamy. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.