This quick and simple air fryer appetizer is wonderful and is topped with a hot Sriracha mayo dipping sauce. For this, I use the smaller bay scallops. Longer bacon strips and a longer cooking time are needed if you’re using large scallops.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chopped fresh parsley
- ½ teaspoon dried dill weed
- ¼ cup butter, divided
- 4 boneless, skinless chicken breast halves
- 1 pound fresh mushrooms
- 1 onion, sliced into rings
- ½ cup white wine
- 8 ounces Gruyere cheese, shredded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
- In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
- Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 19 g |
| Sodium | 630 mg |
| Sugars | 4 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have dill or onions. Used tenders so reduced initial cook time to 10 minutes. Added a little havarti and smoked gouda.
This was easy and very tasty. After browning on the stove, I recommend only leaving in the oven for 10 minutes then adding the cheese and placing under the broiler until melted. Chicken was cooked through and juicy, not tough.
Pretty delicious and not difficult. I didn’t even adhere to the recipe religiously and it still came out yummy. Will be making again soon.
We loved this so, so much. Don’t skip serving it over rice or pasta or even just having some crusty bread on the side. You do NOT want to miss a drop of that sauce. Stunning!
Just added a little minced garlic to the onion/Mushroom mixture. Very good!!!!
Just added a little minced garlic to the onion/Mushroom mixture. Very good!!!!
i love this recipe, but i do change it a bit…use Swiss and cover it with bacon.
This was simple and tasty. The white wine and type of cheese made the meal.
Was really rich… Did not use. Dill as not a fan, but otherwise followed exactly. Very oniony. Everyone ate it without complaint. Looked really gourmet when finished.
I cut the recipe in half and it came out beautifully.
This was super good! I pounded the chicken breasts a little to get them uniform in thickness. I quartered the mushrooms but I think next time I will slice them. I only used 6 oz of Gruyere and it was plenty. This is a do again recipe for sure.
I loved the flavors of this, but my chicken turned out tough. I’m not sure how to avoid that with the cooking on stove and then finishing in oven method. Other than that, it was delicious!
I made a few minor modifications and this dish was super tasty and easy to make. I doubled the parsley in the flour dredge mixture and added 2 smashed and chopped garlic cloves when sautéing the mushroom and onions. I also reserved some of the flour mix and added it and a little more butter before pouring in the wine. Finally, I used about half a cup of heavy cream to give the sauce more texture. I figured with all the butter and cheese I may as well go all the way with the fat content! Served over vermicelli with steamed petite peas on the side. A lovely dinner that me and my husband devoured. I’ll make this again for sure, next time probably for family and friends.
One of our favorites!! The only change I make, is I caramelize the onions on the side, and then put on top of chicken as about to serve. I’ve made without the mushrooms and wine, if I forgot or didn’t have on hand, and it still turns out good. Obviously adding those in give a different depth of flavor. This is pretty easy to make, I HIGHLY recommend!!
Runny after baking. Will thicken next timel
I was so disappointed with this dish. I made and served it for guests and I was not only unhappy myself but embarrassed my guests had to eat it. I took several reviewer’s suggestions and added onion and garlic powder to the flour for dredging-chicken was horribly bland. The sauce was runny and flavorless even though I used pressed fresh garlic to add flavor. Sorry but this recipe does not get my vote. Even the triple amount of cheese could not liven up this dish. 🙁
Excellent, loved it!
Made this last night, and it was fantastic. However I changed the recipe somewhat. I used shallots instead of onion. I also baked the chicken for 10 minutes initially, and only 5 more minutes after adding the cheese. Turned out well. Got the thumbs up from the Mrs and I’d definitely make it again.
The pictures looks delicious. I didn’t know Gruyere cheese was so expensive. I added basil and lemon juice. My husband love the dish and asked me to make it for Thanksgiving.
This is a fantastic recipe! So much different than all the other chicken stuff I make. Family loved it unanimously! I cook a lot, and it’s hard to find a one pan dish that everyone likes! The onions and mushrooms stay nice and big, so they can be avoided if someone doesn’t like them.. It reminded me of french onion soup….
Made this exactly as written…the mushrooms had the most flavor. Won’t make it again – gruyere is costly too!!!