Name: Creamy Mushroom Rosemary Chicken with Gruyere
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Comfort Food
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil or butter; Salt and black pepper, to taste; 3 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried); 8 oz cremini or button mushrooms, sliced; 1/2 cup chicken broth; 3/4 cup heavy cream; 1 cup Gruyere cheese, grated; Optional: 1 tsp Dijon mustard; Optional: chopped fresh parsley for garnish

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This creamy mushroom rosemary chicken with Gruyere is rich, comforting, and full of elegant flavor. Tender pan-seared chicken simmers in a creamy mushroom sauce infused with fresh rosemary and melty Gruyere cheese. It’s one of those cozy dishes that feels fancy enough for guests but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

I love this dish because it combines the deep earthiness of mushrooms, the warmth of rosemary, and the nutty, melty perfection of Gruyere cheese—all in one skillet. The sauce is creamy and luxurious without being too heavy, and the chicken stays juicy and flavorful. It’s great served over mashed potatoes, rice, or pasta, and it always makes the kitchen smell amazing. Creamy Mushroom Rosemary Chicken with Gruyere

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs
Olive oil or butter
Salt
Black pepper
Garlic, minced
Fresh rosemary, finely chopped
Mushrooms (cremini or button), sliced
Heavy cream
Chicken broth
Gruyere cheese, grated
Optional: Dijon mustard for extra depth
Optional: chopped parsley for garnish

Directions

I season the chicken with salt and pepper on both sides.
In a large skillet, I heat oil or butter over medium heat and sear the chicken until golden and cooked through, about 5–6 minutes per side. I remove it from the pan and set it aside.
In the same skillet, I add a bit more oil if needed and sauté the garlic and rosemary for 30 seconds.
I add the mushrooms and cook them until browned and their moisture has evaporated.
I pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
I stir in the cream and let the sauce simmer for a few minutes until slightly thickened.
I reduce the heat to low and stir in the Gruyere cheese until melted and smooth.
I return the chicken to the pan and spoon the sauce over it. I let it simmer for another 2–3 minutes.
I garnish with chopped parsley and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a spoonful of Dijon mustard to the sauce for extra tang. If I want a lighter version, I use half-and-half instead of cream. I’ve also used Swiss or fontina cheese when I’m out of Gruyere. For a more rustic feel, I leave the chicken whole, but it also works great sliced or chopped for easier serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken and sauce gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if needed. The microwave works too, but I heat it slowly to keep the sauce from separating. Creamy Mushroom Rosemary Chicken with Gruyere

FAQs

Can I use dried rosemary instead of fresh?

Yes, I use about 1 teaspoon of dried rosemary if I don’t have fresh, but I crush it slightly to release the flavor.

What’s a good substitute for Gruyere?

I’ve used Swiss, fontina, or even white cheddar as substitutes. Gruyere has a rich, nutty flavor, but these melt well too.

Can I make this ahead of time?

Yes, I cook the chicken and make the sauce ahead, then reheat gently before serving. Just keep the chicken in the sauce to stay moist.

What’s the best type of mushroom to use?

I usually use cremini mushrooms, but white button mushrooms or even a mix of wild mushrooms work great too.

Is this gluten-free?

Yes, this dish is naturally gluten-free—just be sure the chicken broth and cheese don’t have any hidden gluten ingredients.

Conclusion

Creamy mushroom rosemary chicken with Gruyere is one of those meals that feels rich and comforting but doesn’t take much effort. The tender chicken, savory mushrooms, and creamy cheese sauce come together in one skillet for a dish that always impresses. Whether I’m serving it on a quiet night in or for company, this recipe is always a hit.