Swiss Chicken Bake Recipe
Treat your family to a cozy Swiss chicken bake featuring tender chicken breasts smothered in a rich, homemade Parmesan cream sauce and topped with melty Swiss cheese and toasted breadcrumbs.
Servings: 4 people
Calories: 441kcal
Equipment
- 9x13-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 9x13-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
*You can skip the homemade sauce and use a 10.5-ounce can of condensed cream of chicken soup instead. I still recommend warming it up and melting in some grated Parmesan, though!
**Thighs will also work, but may take slightly longer to bake.
***Regular breadcrumbs or crushed Ritz crackers also work but won't be as crisp.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 17g | Protein: 37g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 547mg | Potassium: 579mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 327mg | Iron: 1mg