Coated in a rich and creamy Parmesan sauce then topped with melty Swiss cheese and crunchy breadcrumbs, this Swiss chicken bake recipe is comfort food at its finest. My kids and husband all love this creamy, cheesy oven-baked chicken breast, and I love how easy it is to make for dinner with just 9 ingredients!
Creamy Swiss Cheese Chicken Bake
Creamy… cheesy… say no more! My baked Swiss chicken balances gourmet, from-scratch flavor with true weeknight simplicity. Instead of using canned soup (though I’ve been known to do that in a time crunch!), I take just five extra minutes to whisk together a quick Parmesan sauce that’s rich, creamy, and way lower in sodium. This homemade sauce doesn’t just taste better; it also seals in moisture so my chicken breasts never turn out dry or rubbery.
What really takes this dish over the top, though, is the texture contrast. I toast my breadcrumbs separately so they don’t get soggy when they come in contact with the creamy sauce. The contrast of the juicy chicken, silky cheese sauce, and crunchy breadcrumbs is truly such a delight!
And best of all, even though I ditched the canned shortcuts, this recipe still only uses nine main ingredients. It’s a pantry-staple dinner that feels like a special occasion meal, but is easy enough to pull off on your busiest Tuesday.
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My 10-Second Tangy Upgrade
Before layering on the remaining sauce and cheese, I like to brush a thin coat of Dijon mustard directly onto the raw chicken breasts. This helps the seasonings, cheese, and sauce stick better so they don’t accidentally slide off in the oven. As a bonus, the Dijon adds a nice balancing acidic kick to the dish that helps cut through the richness of the creamy, cheesy sauce!
Swiss Chicken Bake Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
For the Sauce:*
- 2 tablespoons unsalted butter (¼ stick)
- 5 tablespoons all-purpose flour (¼ cup + 1 tablespoon)
- 1 cup chicken broth
- ½ cup whole milk
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ cup grated Parmesan cheese
For the Bake:
- 4 large boneless, skinless chicken breasts (**)
- salt and pepper (to taste)
- 4 slices Swiss cheese
- 2 tablespoons unsalted butter (¼ stick)
- ½ cup Panko breadcrumbs (***)
- chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
- In a saucepan set over medium heat, melt the butter. Once melted, whisk in the flour. Cook for 1-2 minutes.2 tablespoons unsalted butter, 5 tablespoons all-purpose flour
- Slowly whisk in the chicken broth and milk. Whisk in the poultry seasoning, pepper, and salt. While whisking, bring the mixture to a simmer. Simmer until thickened, about 2-3 minutes.1 cup chicken broth, ½ cup whole milk, ¼ teaspoon poultry seasoning, ⅛ teaspoon ground black pepper, ¼ teaspoon kosher salt
- Remove from the heat and whisk in the Parmesan cheese.½ cup grated Parmesan cheese
- Pour half of the sauce into the baking dish. Arrange the chicken over the sauce. Season with a pinch of salt and pepper.4 large boneless, skinless chicken breasts, salt and pepper
- Top with the remaining sauce and Swiss cheese. Cover and bake for 30 minutes.4 slices Swiss cheese
- Uncover and bake for 15-30 more minutes, or until the chicken is cooked through to 165°F.
- While the chicken cooks, heat the remaining 2 tablespoons of butter in a skillet set over medium heat. Once melted, add in the Panko breadcrumbs. Cook, stirring, until the breadcrumbs are golden.½ cup Panko breadcrumbs, 2 tablespoons unsalted butter
- Before serving, top the chicken with browned breadcrumbs and optional fresh parsley.chopped fresh parsley
Notes
- Pat the chicken breasts dry before seasoning and baking to avoid causing a watery sauce.
- If your chicken breasts are unequal thicknesses, place them between two pieces of plastic wrap and pound them to an even thickness with a meat mallet for more even cooking.
- Optionally brush a thin layer of Dijon onto the chicken breasts before seasoning and topping with cheese to help everything stick.
- Total baking time may vary depending on the size and thickness of your chicken breasts. Check early and often with an instant-read thermometer.
- Feel free to add a little grated Parmesan to the breadcrumbs for extra cheesy flavor.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Swiss Cheese Chicken Step by Step
Prep: Gather up all of the ingredients needed to make this Swiss chicken bake. This will help ensure the recipe goes smoothly. Pat the chicken breasts dry to help the seasonings stick, and pound them to an even thickness if they are uneven in size so that they cook more evenly.
Prep the Baking Dish: Preheat your oven to 375°F, then grease a 9×13-inch baking dish with nonstick spray and set aside. This will help prevent the cheese from sticking to the pan, making for easier cleanup.
Make the Roux: In a small saucepan set over medium heat, melt 2 tablespoons of unsalted butter. Once melted, whisk in 5 tablespoons of all-purpose flour and cook for 1-2 minutes. This starchy mixture will dissolve into the milk to thicken up the sauce.
Thicken the Sauce: Slowly whisk in 1 cup of chicken broth and ½ cup of whole milk. Whisk in ¼ teaspoon of poultry seasoning, ⅛ teaspoon of ground black pepper, and ¼ teaspoon of kosher salt. While whisking, bring the mixture to a simmer and simmer until thickened, about 2-3 minutes.
Add the Cheese: Remove the sauce from the heat and whisk in ½ cup of freshly grated Parmesan cheese until melted.
Arrange the Chicken: Pour half of the sauce into the greased baking dish. Arrange 4 boneless, skinless chicken breasts over the creamy sauce. Optionally brush each breast with a little Dijon here for a tangy upgrade! Season each chicken breast with a pinch of salt and pepper to taste.
Bake the Chicken: Top the chicken with the remaining cheese sauce and 4 slices of Swiss cheese (one slice per chicken breast). Then, cover the dish and bake in the preheated oven for 30 minutes.
Uncover the Chicken: After 30 minutes, uncover the dish, and continue baking for 15-30 more minutes, or until the cheese has browned slightly on top and the chicken is cooked through to 165°F. If the cheese isn’t quite as brown as you’d like, you can place it under the broiler for the final 3-5 minutes–just watch closely so it doesn’t burn!
Toast the Breadcrumbs: While the chicken cooks in the oven, heat the remaining 2 tablespoons of unsalted butter in a wide skillet set over medium heat. Once melted, add in ½ cup of Panko breadcrumbs. Cook, stirring frequently, until the breadcrumbs are golden brown and smell nutty. Set aside to cool.
Top and Serve: Before serving, top your Swiss cheese chicken with the toasted breadcrumbs and optional chopped fresh parsley.
How to Store and Reheat
Store baked Swiss chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend leaving off the crumb topping until you plan to reheat the dish so it stays crisp. Reheat covered in a 350°F oven for 15-20 minutes, or until warmed through.
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