Chicken with Gruyere and sautéed mushrooms

    45 min

    In this easy but exquisite dish, chicken breasts are browned then baked with mushrooms, onion and white wine. The finishing touch is a cheesy layer of Gruyere on the top. Serve with rice or a green salad.

    223 people made this

    Serves: 4 

    • 4 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 teaspoon chopped fresh parsley
    • 1/2 teaspoon dried dill
    • 60g butter, divided
    • 4 boneless, skinless chicken breast fillets
    • 450g fresh mushrooms
    • 1 onion, sliced into rings
    • 125ml white wine
    • 225g Gruyere cheese, grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. In a shallow dish, stir together the flour, salt, pepper, parsley and dill. Dredge chicken in the flour mixture.
    2. In a large frying pan, heat 1/2 of the butter over medium-high heat. Place chicken into the hot pan, and fry until brown on both sides. Transfer chicken breasts to a 1 litre glass baking dish. Add remaining butter to pan, 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 flavours. Pour the mushroom mixture over the chicken in the dish.
    3. Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with grated cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

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    Reviews in English (179)


    Thoroughly enjoyable. While it wasnt much more than chicken with fried onions and mushrooms and cheese, the wine kept the chicken really moist and juicy. I served with pasta, which was pretty nice.  -  14 Feb 2017


    Off the hook. I did have to triple the coating(and I did add garlic and onion powder) and I didn't have gruyere, so I used mozzerella. I followed the recipe exact otherwise. My husband and I nommed all through dinner, he even said that dinner was a pleasant surprize. Taste-wise, I compare it to French Onion Soup but on chicken. This would be a great company dinner or comfort food for family. I served this with a browned garlic rice and steamed broccoli. A+! NOTE: I suggest you don't do what I did and not pound out the chicken. You want the thinness and tenderness that pounding/flattening provides. Otherwise, you have a tough though very tasty chicken breast. NOTE: If you want to make this into a sandwich, just cut the chicken into strips after cooking, cook the mushrooms together with a bit of the white wine and butter and assemble the "filling" on hoagie buns, broiling briefly with the cheese openfaced. My husband thought this up and this is how he prefers this recipe now. I have to say it's a great idea.  -  18 Nov 2009  (Review from Allrecipes US | Canada)


    Despite its fancy name leading you to think you're in for something exceptional, this is still nothing more than cooked chicken with some cooked mushrooms and onions with melted cheese on top. While it was acceptable, I'd call this just average and certainly not a memorable palate pleaser. In addition to its being a rather basic chicken recipe with not much flavor or complexity, I believe that if cooked as directed you'd end up with some TOUGH, basic chicken. Once browned, the chicken needs no more than 20 minutes of additional time in the oven, and that's UNcovered. This chicken is so plain and nondescript that at least you won't offend anyone's tastebuds. I substituted shallots for the onion and added fresh garlic, but neither was enough to wake this up.  -  24 Nov 2009  (Review from Allrecipes US | Canada)