Chicken, Mushroom and Gruyere Bake

    45 minutes

    Chicken is dusted with a flour seasoned with parsley and dill before being fried, this is then combined with fried onion and mushroom in a casserole dish where Gruyere cheese is added for the last stage of cooking.

    212 people made this

    Serves: 4 

    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 teaspoon diced fresh parsley
    • 1/2 teaspoon dried dill
    • 65g butter, divided
    • 4 boneless, skinless chicken breasts
    • 500g fresh mushrooms
    • 1 onion, sliced into rings
    • 1/2 cup (125ml) white wine
    • 250g Gruyere cheese, grated

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

    1. Preheat the oven to 180 degrees C.
    2. In a shallow dish, stir together the flour, salt, pepper, parsley and dill. Rinse chicken breasts and pat dry. Dust chicken in the flour mixture.
    3. In a large frypan heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered frypan and fry until brown on both sides. Transfer chicken breasts to a glass baking dish.
    4. Add remaining butter to frypan 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.
    5. 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)


    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 USA and 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 USA and Canada)


    Very lovely dish Rebecca! I dipped my chicken into an egg wash before dredging it in the flour. I added more seasonings to the flour such as garlic and onion powders and a shake of Mrs. Dash. Due the the ridiculous price of Gruyere, I subbed with Asiago and it was delicious. A splash of fat free half and half to the wine sauce made a nice addition. Thanks for a wonderful recipe that my whole family loved.  -  07 Aug 2004  (Review from Allrecipes USA and Canada)