This is my sister in law, Ginny’s famous Swiss chicken bake! When she brings this to a gathering, it’s the first item people plop on their plates! It’s creamy and cheesy and so delicious!
When we have a big family gathering, this is the dish we want Ginny to make. In fact, it’s so consistently delicious that it’s one of the few chicken breast meals I’ll gladly eat without the worry of its being too dry.
That’s not a trivial compliment! If you’ve been reading my blog, you will know I almost always substitute chicken thighs in a dish that calls for the breast meat.
For example, my Chicken Cordon Bleu.
I have to say that Ginny is a good egg. She and my brother have twin boys. So, it’s boys against the girl. And my brother is basically the cook in their family, although Ginny is famous for a few different dishes of her own. One is this dish and another is her brownies.
Why do I call Ginny a good egg? Because she takes culinary ribbings from my brother and the boys with such a good nature.
Are the ribbings justified? You be the judge…
Ginny doesn’t follow recipes. Sometimes she’ll have the recipe for whatever she’s going to make, but usually she just improvises. It doesn’t trouble her that things may come out under cooked or tasting funny. She’s never claimed to be a great cook.
I can’t imagine being like that! But power to her. Rock on, Ginny! I love this Swiss chicken recipe!
And I’m sure you will to, my readers!
On to Ginny’s Famous Swiss Chicken Bake
Now, when I got Ginny’s recipe from my brother, it didn’t specify measurements for any of the ingredients. Ohhhhh-kay!
So why was I surprised, you ask? Fair question.
And did I mention the instructions were somewhat incomplete? I had to email my brother to clarify a few things. I think there weren’t any amounts because Ginny makes this recipe in both large and small quantities. And she’s made it often enough that she knows what it should look like at each step along the way.
So, here follows my interpretation of Ginny’s famous Swiss chicken bake recipe.
True to form, I use six boneless thighs for this recipe, in place of the breasts. I cut each one into two or three pieces depending on their size.
I crack one of the eggs into a shallow dish and put 2 tablespoons of milk in it. I mix it with my fork. I get another shallow plate and put a half cup of bread crumbs into it. I sprinkle 1/4 teaspoon of salt and shake some pepper into it and mix the bread crumbs around.
I take my sauté pan and place it on the stove and turn the heat on medium. Once it heats up, I put a few tablespoons of oil into it.
Time to Dredge
Next, I dip each piece of chicken in the egg mixture and dredge it in the bread crumbs. Into the fry pan it goes.
I only partially cook the chicken since it’s going to bake later. And because these thighs are on the thin side, I only let them sauté for 3 minutes each side, maximum.
I get out my medium baking dish and layered the chicken in it.
Time to make the sauce.
I get out my sauce pan and put a stick of butter into it to melt. Next, I add 1/2 cup of flour and whisk until it thickens.
Time to add 1 cup of milk and whisk until it thickens again. The wine is next. I measure 1 cup of dry white wine and pour it in the pan. Again, you need to whisk until the mixture thickens.
Anything uniformly light-colored, like this sauce, tends to be really tricky to photograph.
It doesn’t quite focus correctly. But this gives you an idea of how the finished product should look.
I pour the sauce over the chicken, making sure it is covered.
Now for the hard part. You need to refrigerate the chicken in the sauce and let it marinate overnight.
FAST FORWARD TO COOKING TIME
Preheat the oven to 350.
Now I take slices of Swiss cheese and place them on the chicken.
I used three pieces of Swiss cheese in total for this Swiss chicken bake.
Time to cover the pan with foil and pop it in the oven.
I baked it for 50 minutes.
Shall we see what it looks like?
Time to plate the Swiss chicken bake and eat it all up!
Oh Christopher! Get me a knife, would you dearest?
And I need your hand.
This Swiss chicken bake is so delicious and I hope you enjoyed this recipe!
Feel free to leave me a comment, what is your favorite chicken dish?
And as always, may all your dishes be delish!
If you’ve tried this Swiss chicken bake I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Swiss Chicken Bake
- 6 chicken thighs boneless, cut into 2 or three pieces
- 2 tablespoons olive oil
- 1 egg scrambled
- 2 tablespoons milk
- 1/2 cup bread crumbs
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1/2 cup flour
- 1 cup milk
- 1 cup white wine dry
- 4 pieces Swiss cheese
- Heat a sauté pan on medium
- Add oil
- Place egg and milk in shallow dish and mix
- Place bread crumbs, salt and pepper in another shallow dish
- Place chicken in egg and dredge in bread crumbs
- Place in pan and sauté 3 minutes each side
- Place chicken in baking dish and work on the sauce
- Place butter in sauce pan and melt it
- Add flour and whisk until combined, it will not be creamy
- Add milk and whisk until thickened
- Add wine and whisk until thickened
- Pour sauce over chicken making sure it is all covered
- Place plastic wrap over dish and refrigerate overnight.
- Preheat oven to 350
- Lay cheese over chicken, ripping some in half if need be
- Cover with foil and bake for 50 - 60 minutes