Chicken & Swiss Skillet
Chicken & Swiss Skillet
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Rating: 5
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Chicken and Swiss cheese? My favorites! Chicken breasts cooked in a skillet and covered with cooked onions, bacon, and mushrooms. This is easy recipe. I made this last night, 18 May 2016, recipe updated with my findings, my comments below.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Chicken & Swiss Skillet
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Chicken and Swiss cheese? My favorites! Chicken breasts cooked in a skillet and covered with cooked onions, bacon, and mushrooms. This is easy recipe. I made this last night, 18 May 2016, recipe updated with my findings, my comments below.
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a heavy bottomed skillet (or cast iron pan) over medium heat, then add the bacon and cook 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon from the pan and set aside in a bowl, keeping the bacon fat in the pan.
  2. Turn the heat up to medium-high. Season the chicken with salt and pepper on both sides, place the chicken breasts in the pan and set a timer for one minute. After the minute is up, turn the breasts over and turn the heat down to low, cover the pan, and set another timer for 10 minutes. After 10 minutes, open the lid, lay one slice of cheese over each chicken breast (lay cheese slices over the breast from slices from a block is preferred, cannot go wrong with too much cheese) then re-cover and let cook for another 5 minutes. Remove the chicken breasts to a plate and cover with foil to keep warm. Photo shows real Swiss cheese used, and I am heavy handed when it comes to cheese so the slices are thick.
  3. Turn the heat back up to medium and add the sliced onions, cook until soft and translucent, about 4-5 minutes. Remove onions from the skillet and place in the bowl holding the diced bacon. Add the sliced mushrooms to the pan and let them brown up a little, toss once in a while to get most browned.
  4. Once the mushrooms have cooked, add the white wine or broth to the pan and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Return the bacon and onions to the pan, then toss to combine. Serve by placing one chicken breast on a plate, then topping with the bacon, mushroom, and onion mixture. Garnish with chopped spring onion or parsley if desired. Serve with a side of your choice. Photo shows the chicken plated with the onions and mushrooms on the top and a side of potato salad.
Recipe Notes

I bought 4 large chicken breasts two days ago for 74 Baht. The cheese will run 180 Baht for a block of Swiss cheese (Mainland brand from New Zealand), 1/3 of a block will cover two chicken breasts. This comes out to about $1.70 per meal for 4 servings, if you add the bacon, the cost will increase. Overall, not a bad price for a very tasty meal.

Adapted from an internet recipe.

  1. I made this yesterday, 18 May 2016. Here is my observations. First, I omitted the bacon and the wine/chicken stock, not really needed. Use a splash of olive oil to cook the chicken, cut one in half after the cooking time stated to check if cooked through. Once I combined the cooked mushrooms and onions, I placed the chicken back on top and covered for a few minutes to heat them through again. I plated the chicken and added the mushrooms and onions on the top. Since this is not breaded chicken, it was just a bit dry, so next time I make this, I will marinate the chicken in milk overnight before cooking.

    Over all, excellent dish and is on my #1 Go To List as written. This is a very easy recipe to follow, foolproof. Make sure you use real cheese instead of processed.

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