Grandma’s 1972 Mushroom Swiss Chicken Bake

Juicy baked chicken breasts topped with sautéed mushrooms, melted Swiss cheese, and a rich creamy garlic sauce. This timeless comfort food is perfect for family dinners and special occasions alike.

Ingredients

• 4 boneless skinless chicken breasts
• 8 oz (225 g) mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 cup shredded Swiss or mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and Italian seasoning.
3. Heat olive oil in a skillet and sear the chicken for 3–4 minutes per side until lightly golden.
4. Transfer the chicken to a greased baking dish.
5. In the same skillet, melt the butter and sauté the mushrooms until tender.
6. Add the garlic and cook for 30 seconds.
7. Pour in the chicken broth and heavy cream, stirring until slightly thickened.
8. Pour the mushroom sauce over the chicken.
9. Top with Swiss cheese and Parmesan cheese.
10. Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C).
11. Garnish with chopped parsley and serve hot.

Optional Additions

• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Fresh thyme leaves
• Serve with mashed potatoes, rice, or buttered noodles.

Servings

Serves 4 people.