Your guests will be impressed by this simple Swiss cheese and mushroom chicken meal. You might want to serve it with plain, straightforward side dishes like rice or pasta because it is so flavorful.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 tablespoons olive oil, divided
- 2 cloves crushed garlic
- 4 skinless, boneless chicken breasts
- 4 tablespoons red wine vinegar, divided
- 1 tablespoon Cajun-style seasoning
- 1 cup chopped green onions
- 1 (8 ounce) package sliced fresh mushrooms
- 4 slices Swiss cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 3 tablespoons oil and garlic in a 9×13-inch baking dish. Add chicken breasts and turn until coated. Drizzle chicken with 3 tablespoons vinegar and season with Cajun seasoning.
- Bake in the preheated oven for 30 minutes.
- Remove chicken from the oven and cover with green onions and mushrooms. Drizzle remaining 1 tablespoon each oil and vinegar over top. Return to the oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oven and immediately place 1 slice Swiss cheese on top of each chicken breast to melt. Serve immediately.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 7 g |
| Sodium | 500 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
i made it according to recipe and it needed more flavor for my taste. it was edible. but won’t ne in my rotation.
Outstanding! A new family favorite
Liked this. Did think 45 minutes was too long for boneless skinless chicken breasts. Family liked, would make again.
Prepared as is. Very tasty. Easy to prepare.
I thought this was very good, although I used chicken seasoning rather than blackening. I too pounded the meat slightly to make it more uniform and I cooked it for a total time of only 30 minutes (15/15). It was very moist yet cooked through. I sauteed the mushroom in a bit of unsalted butter and sherry prior to adding them to the dish.
It was okay, if I make it again I would pound out the chicken beforehand.
Be careful not too overcook your chicken. make sure the inside of the press is on the top that way the mushrooms won’t fall off. otherwise a simple and delicious dish.
This recipe ended up being a good backbone to what I prepared.
A good base recipe. Both easy to make and modify. I use cream of mushroom soup as a base. It would have been easy to add almost anything that would change the taste.
Forgot to add the fact that I had only 2 breasts, split then I half to marinate and cane our perfectly!
nice and easy and tasty
Just okay. The chicken breast is very tender and seasoned well. I followed the marinating advice given by many other reviewers. Good chicken and the mushroom green onion topping was good, but I could do w/o the cheese.
First time making this. Chicken was very tender and flavorful. I added some chicken broth as other suggested and cut down on the creole seasoning as not my favorite. However it turned out to be very good.
My family loved it and asked for a repeat!!! Very easy to make.
The flavor was fine, and it was tender enough, but it was just “meh”.
Needed to add the Swiss cheese with the mushrooms and onions, because it wouldn’t melt. I ended up putting the plates back in the warm oven to melt the cheese. Husband loved this, kids thought it was too spicy. I’ll just make theirs without the cajun seasoning next time.
This is so fabulous. For a single person like me, it’s easy to change servings. I did make some changes: first, I used red wine instead of red wine vinegar–really excellent. I didn’t have the onions, so I left them out. I cut the recipe size by half, but still treated myself and used a full 8 ozs. of mushrooms. I lightly sauteed the mushrooms before the second baking. The other thing was to baste, baste, baste. That extra step really brings out the flavor. Natalie, this recipe’s a keeper!
If you like food cooked with wine you will love this. It’s not to strong and I used baby Swiss instead of regular.
I thought this was pretty bland and won’t be making it again.
Great recipe!
I was pleasantly surprised!! I wasn’t sure how it would all work together, but somehow it does. I had boneless skinless filets so my cooking time was way shorter, also I had shredded Swiss cheese, so sprinkled that on and just put it back in the oven for a few minutes-would definitely make this again!