Mushroom Gruyere Smothered Chicken

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Mushroom Gruyere Smothered Chicken
Mushroom Gruyere Smothered Chicken



Mushroom Gruyere Smothered Chicken
Mushroom Gruyere Smothered Chicken

Remove and place thighs in a single layer in a ceramic or glass baking pan.



Mushroom Gruyere Smothered Chicken
Mushroom Gruyere Smothered Chicken

Serve warm



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I have an obsession with cooking chicken thighs this way now! This is similar to my Caprese Chicken, and I have about a zillion more ideas of how to “smother” chicken in this manner… ;)

A seriously easy recipe that only requires you to smother chicken thighs in mushrooms and cheese. Could there be anything better? Well, maybe if you added some bacon, but I will leave that part up to you. with a green salad or some roasted broccoli, this makes the perfect low carb meal.

(15 votes, average: 3.93 out of 5)
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Mushroom Gruyere Smothered Chicken

Ingredients

  • 3 tbsp butter, divided
  • 5 to 6 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced

Instructions

  1. reheat oven to 350F. In a large sauté pan, melt 1 tbsp butter over medium heat. Sprinkle chicken thighs with salt and pepper to taste.
  2. Place skin-side down in hot pan and cook until nicely browned on both sides, about 3 minutes per side. Remove and place thighs in a single layer in a ceramic or glass baking pan.
  3. Add remaining butter to pan and let melt, then add garlic and sauté until fragrant, about 30 seconds. Add mushrooms and sauté quickly to coat with butter. Sprinkle with a little additional salt. Cook, stirring frequently, until mushrooms are brown and tender, about 8 to 10 minutes.
  4. Spoon mushrooms over chicken. Sprinkle with cheese and bake 30 minutes, until cheese is melted and bubbling and chicken is cooked through. Turn on broiler for 2 to 30 minutes to lightly brown the cheese.

Yield: 4-6 (Nutrition calculated as 4 servings)

Cholesterol: 335mg

Food energy: 618 kcal

Total fat: 31/07g

Calories from fat: 279

Carbohydrate: 4.7g

Protein per serving: 69.47g

Total dietary fiber: 2.26g

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Leslie
Leslie

Way too rich for my taste. I did cut up a whole chicken since that’s what I had on hand – I browned the parts longer than 3 min per side – but 30 min in oven was barely long enough to cook the chicken. I shredded gruyere – sprinkled maybe 1 cup over top before baking. I don’t think that it’s because I used whole chicken that it was too rich – so I don’t think I’ll make it again.

Chaim
Chaim

Seems the cheese isnt listed in the ingredients list so I’m guessing nobody has ever made this?

Vivian
Vivian

I wondered where the cheese was! I made it with sliced Gruyere and it was delicious but my cheese didn’t melt at all…?! In the oven 30 minutes and didn’t melt?! Oh, well, sure was good, anyway! Thanks, Carolyn!

Mimi
Mimi

The protein count seems way high on this.

katy

yes, please.

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