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A forkful of chicken with a dollop of cheese on it over a white plate with the meal - square
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Swiss Chicken Bake

This crave-worthy Swiss chicken bake recipe is made with breaded chicken in a white wine cream sauce, topped with cheese and baked to creamy, melty perfection. With just 15 minutes of prep time, this dish is bound to be a family favorite!
Course Dinner
Cuisine Poultry
Keyword swiss chicken bake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 457kcal
Author Elaine Benoit

Equipment

Ingredients

  • 6 chicken thighs boneless, cut into 2 or three pieces
  • 2 tablespoons olive oil
  • 1 egg
  • 2 tablespoons milk
  • 1/2 cup breadcrumbs
  • 1/4 teaspoon salt
  • pepper

Sauce

  • 1/2 cup butter melted
  • 1/2 cup flour
  • 1 cup milk
  • 1 cup white wine (dry)
  • 4 pieces Swiss cheese

Instructions

  • Place egg and milk in shallow dish and mix together.
    1 egg, 2 tablespoons milk
  • Place bread crumbs, salt and pepper in another shallow dish and mix together.
    1/2 cup breadcrumbs, 1/4 teaspoon salt, pepper
  • Heat a sauté pan on medium and add oil.
    2 tablespoons olive oil
  • Place chicken in egg and then dredge in bread crumbs.
    6 chicken thighs
  • Place breaded chicken into the heated pan and sauté 3 minutes each side.
  • Place chicken in baking dish and work on the sauce.

Sauce

  • Place butter in sauce pan and melt it.
    1/2 cup butter
  • Add flour and whisk until combined, it will be like paste.
    1/2 cup flour
  • Add milk and whisk until thickened. Add wine and whisk until thickened.
    1 cup milk, 1 cup white wine
  • Pour sauce over chicken, making sure it is all covered. Place plastic wrap over the dish and top that with aluminum foil. Place the baking dish in the refrigerator overnight.
  • Take the baking dish out of the refrigerator the next day. Preheat oven to 350.
  • Lay cheese over chicken, ripping some in half if need be. Use the foil from when you refrigerated it and bake for 50 - 60 minutes.
    4 pieces Swiss cheese
  • Eat, smile, and enjoy.

Notes

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.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 17g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 431mg | Potassium: 405mg | Sugar: 3g | Vitamin A: 615IU | Calcium: 96mg | Iron: 2.1mg