Swiss Chicken Bake

This delicious Swiss chicken bake features breaded chicken in a rich white wine cream sauce, topped with melted cheese and baked until perfectly creamy. With only 15 minutes of prep time, it’s sure to become a family favorite.

When we have a big family gathering, this is the dish we want Ginny to make. It’s so consistently delicious that it’s one of the few chicken breast meals I’ll gladly eat without the worry of it 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 breast meat.

For example, chicken cordon bleu, chicken marsala and chicken stir fry.

I will be making this with chicken thigh meat, but if you prefer breast meat, go for it. Use boneless skinless chicken breasts.

The taste and flavor of this tender chicken meal are sure to please everyone you serve it to. Try it and see if it doesn’t become one of your favorite chicken recipes.

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Helpful tips

• True to form, I use boneless chicken thighs instead of chicken breasts but if you prefer breast meat, go for it.
• When you sauté the chicken, you are not going to cook it all the way through since you are going to bake it.
• You are going to prepare most of the Swiss chicken casserole and then put it in the refrigerator overnight. This helps the chicken stay moist and have great flavor.
• You can serve this with potatoes like I did, on rice, or even on pasta.
• For storage – Place any leftovers in an airtight container and you can store it in the fridge for up to a week.

How to make Swiss chicken bake

Pre-step

Get a sauté pan, baking dish, whisk, and shallow bowl.

Step one

Get the ingredients – eggs, butter, breadcrumbs, and chicken thigh pieces. (A)

Step two

Cut the boneless thighs each into three pieces.

Step three

In a shallow bowl, crack one of the eggs and add 2 tablespoons of milk. Mix with a fork or whisk.

In another shallow bowl, add breadcrumbs, salt, and pepper and mix with a fork until combined.

Step four

Heat a sauté pan or large skillet on medium. Once it heats up, add olive oil.

Step five

Dip each piece of chicken first in the egg mixture and dredge it in the breadcrumbs. Place each piece into the heated sauté pan. (B)

Step six

Sauté for 3 minutes on each side. Place each chicken piece in the casserole dish. Some of the pieces will overlap. Notice that the chicken is browned but not cooked through. (C)

Step seven

Time to make the sauce: Place butter in a saucepan, turn the heat on medium/low, and stand there as it melts.

Step eight

Add flour to the melted butter and whisk until it comes to a paste.

Step nine

Add milk and whisk until it thickens. Add dry white wine and whisk until the mixture thickens again. (D)

Step ten

Pour the creamy sauce over the chicken, making sure it is covered. (E)

Step eleven

Now for the hard part. You need to refrigerate the chicken in the sauce and let it marinate overnight. I cover it with plastic wrap and then aluminum foil.

Step twelve

Take the baking dish of chicken out of the refrigerator. Preheat the oven to 350.

Step thirteen

Take slices of Swiss cheese and place them on top of the chicken. I ripped a few of the pieces of cheese in half. (F)

Step fourteen

Cover the pan with aluminum foil and bake for 50 minutes.

Yum, right?

Time to plate this easy dinner.

Now to take a bite.

This creamy Swiss chicken bake will be loved by your whole family. I hope you enjoyed this recipe!

Other chicken recipes

• Cacciatore
• Marengo
• Air fryer chicken breasts
• Air fryer chicken drumsticks
• Honey soy wings

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts 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!