Creamy Mushroom Rosemary Chicken with Gruyere

Creamy Mushroom Rosemary Chicken with Gruyere is a simple, rich skillet dish that cooks quickly and tastes like comfort food.

introduction — Creamy Mushroom Rosemary Chicken with Gruyere

This Creamy Mushroom Rosemary Chicken with Gruyere uses mushrooms, cream, and melted Gruyere for a smooth, savory sauce.
It is great for weeknights or a small dinner with friends.
If you enjoy mushroom and cream flavors, you might also like this comforting creamy wild rice and mushroom soup.

why make this recipe — Creamy Mushroom Rosemary Chicken with Gruyere

Make this Creamy Mushroom Rosemary Chicken with Gruyere because it is fast, filling, and feels fancy without much work.
The Gruyere adds a nutty melt and the rosemary gives a fresh aroma.
If you need other simple chicken ideas, check a hearty recipe like curried chicken lentil and rice soup with spinach.

how to make Creamy Mushroom Rosemary Chicken with Gruyere

To make Creamy Mushroom Rosemary Chicken with Gruyere, you brown the chicken, cook the mushrooms, then simmer in cream with cheese and rosemary.
Work in one skillet to keep cleanup easy and let the flavors blend as the sauce thickens.
For another mushroom-and-chicken idea, see these mushroom topped chicken cutlets.

Ingredients — Creamy Mushroom Rosemary Chicken with Gruyere

• 4 chicken breasts
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1 cup Gruyere cheese, shredded
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions — Creamy Mushroom Rosemary Chicken with Gruyere

1. In a large skillet, heat olive oil over medium heat.
2. Season the chicken breasts with salt and pepper and cook for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and set aside.
3. In the same skillet, add sliced mushrooms and cook until they are browned.
4. Pour in the heavy cream and bring to a simmer.
5. Stir in the shredded Gruyere cheese and chopped rosemary, then return the chicken to the skillet.
6. Cook for an additional 5 minutes until the chicken is heated through and the sauce is thickened.
7. Serve hot, garnished with additional rosemary if desired.

how to serve Creamy Mushroom Rosemary Chicken with Gruyere

Serve Creamy Mushroom Rosemary Chicken with Gruyere over rice, mashed potatoes, or pasta to soak up the sauce.
Add a side of steamed greens or a simple salad for balance.
A crusty loaf also works well to mop up the creamy sauce.

how to store Creamy Mushroom Rosemary Chicken with Gruyere

Cool the dish to room temperature, then place in an airtight container.
Refrigerate up to 3 days or freeze up to 2 months.
Thaw overnight in the fridge and reheat gently on the stove so the sauce does not separate.

tips to make Creamy Mushroom Rosemary Chicken with Gruyere

• Pat chicken dry so it browns well and gets a good crust.
• Don’t overcrowd the pan when cooking mushrooms; cook in batches if needed.
• Use freshly shredded Gruyere for the best melt and flavor. For another easy chicken sheet-pan idea, try this sheet pan chicken thighs with snap peas and peppers.
• If sauce is too thin, simmer a few minutes longer to reduce and thicken.

variation (if any) — Creamy Mushroom Rosemary Chicken with Gruyere

• Swap Gruyere for Swiss or fontina for a milder melt.
• Add a splash of white wine before the cream for brightness.
• Use thyme instead of rosemary for a different herb note.
• Add spinach at the end for extra greens and color.

FAQs — Creamy Mushroom Rosemary Chicken with Gruyere

Q: Can I use chicken thighs instead of breasts for Creamy Mushroom Rosemary Chicken with Gruyere?
A: Yes. Thighs stay juicier and need similar cooking time. Adjust to make sure they are cooked through.

Q: Will the sauce separate when reheating Creamy Mushroom Rosemary Chicken with Gruyere?
A: Reheat gently over low heat and stir often. If it looks separated, whisk in a splash of cream or milk to bring it back together.

Q: Where can I buy good Gruyere for Creamy Mushroom Rosemary Chicken with Gruyere?
A: You can find Gruyere at many stores or online. Buy it here.

Creamy Mushroom Rosemary Chicken with Gruyere

A simple, rich skillet dish that combines chicken, mushrooms, cream, and Gruyere for a comforting meal that's great for weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 540 kcal

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts Pat dry for better browning.
• 2 cups mushrooms, sliced Don't overcrowd the pan; cook in batches if needed.
• 1 cup heavy cream Use fresh cream for best results.
• 1 cup Gruyere cheese, shredded Freshly shredded for best melt and flavor.
• 2 tablespoons fresh rosemary, chopped Can substitute with thyme.
• 2 tablespoons olive oil For cooking the chicken.
• to taste Salt and pepper

Instructions

 

Preparation

• In a large skillet, heat olive oil over medium heat.
• Season the chicken breasts with salt and pepper and cook for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and set aside.
• In the same skillet, add sliced mushrooms and cook until they are browned.

Cooking

• Pour in the heavy cream and bring to a simmer.
• Stir in the shredded Gruyere cheese and chopped rosemary, then return the chicken to the skillet.
• Cook for an additional 5 minutes until the chicken is heated through and the sauce is thickened.

Serving

• Serve hot, garnished with additional rosemary if desired.

Notes

Serve over rice, mashed potatoes, or pasta to soak up the sauce. A crusty loaf works well to mop up the creamy sauce. To store, cool and refrigerate for up to 3 days or freeze for 2 months.

Keyword Comfort Food, Creamy Mushroom Chicken, Easy Chicken Recipe, Skillet Chicken, Weeknight Dinner