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.
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.