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 Chicken Bake Recipe
Creamy…cheesy…say no more! This baked Swiss chicken recipe has it all! I keep chicken breasts moist and juicy by oven-baking them in a savory Parmesan sauce. A blanket of Swiss cheese locks in even more moisture and adds a wonderfully nutty flavor to the chicken. But the icing on the cake is the pan-toasted Panko breadcrumbs that add the perfect crunch to this yummy chicken dinner. I just can’t get enough!
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Make it Easier!
If you’re in a time crunch, you can make this Swiss cheese chicken using a 10.5-ounce can of condensed cream of chicken soup in place of the sauce ingredients. I still recommend stirring in some Parmesan once heated for extra flavor.
Swiss Chicken Bake Recipe
Coated in Parmesan sauce and topped with melty Swiss cheese and crunchy breadcrumbs, this creamy Swiss chicken bake recipe is comfort food at its finest.
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Serves 4 people
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Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
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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
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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
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Remove from the heat and whisk in the Parmesan cheese.
½ cup freshly grated Parmesan cheese
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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, Kosher salt and freshly ground black pepper
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Top with the remaining sauce and Swiss cheese. Cover and bake for 30 minutes.
4 slices Swiss cheese
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Uncover and bake for 15-30 more minutes, or until the chicken is cooked through.
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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
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Before serving, top the chicken with browned breadcrumbs and optional fresh parsley.
Fresh parsley
**Regular breadcrumbs or crushed Ritz crackers also work but won’t be as crisp.
Nutritional information does not include optional ingredients.
Storage: Store Swiss chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Swiss Chicken Bake Recipe
Amount Per Serving (1 serving)
Calories 431
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 132mg44%
Sodium 804mg35%
Potassium 528mg15%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 677IU14%
Vitamin C 1mg1%
Calcium 365mg37%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Swiss Cheese Chicken Step by Step
Gather your Ingredients: Gather up everything you need to begin. This will help ensure the recipe goes smoothly.
Prep the Baking Dish: Preheat your oven to 375°F, then grease a 9×13-inch baking dish and set aside.
Make the Roux: In a 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.
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.
Arrange the Chicken: Pour half of the sauce into the baking dish. Arrange 4 boneless, skinless chicken breasts over the creamy sauce. Season with a pinch of salt and pepper to taste.
Bake the Chicken: Top the chicken with the remaining sauce and 4 slices of Swiss cheese. Then cover and bake for 30 minutes.
Uncover the Chicken: Uncover and bake for 15-30 more minutes, or until the chicken is cooked through.
Toast the Breadcrumbs: While the chicken cooks in the oven, heat the remaining 2 tablespoons of unsalted butter in a skillet set over medium heat. Once melted, add in ½ cup of Panko breadcrumbs. Cook, stirring until the breadcrumbs are golden.
Top and Serve: Before serving, top the Swiss cheese chicken with browned breadcrumbs and optional 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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