The Best Baked Swiss Chicken

This baked Swiss chicken is one of my go-to comfort dishes. The creamy sauce, melty Swiss cheese, and crunchy stuffing topping come together to create a meal that feels cozy and satisfying. I love how simple it is to prepare, yet it always tastes like something special.

Why You’ll Love This Recipe

I like that this recipe combines tender chicken breasts with a rich cream and wine sauce, which makes it both elegant and homey. The Swiss cheese melts perfectly over the chicken, while the herbed stuffing adds just the right amount of crunch on top. It’s a great weeknight dinner but also works beautifully when I want to serve guests something impressive without too much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4-6 boneless skinless chicken breasts
4-6 slices Swiss cheese
2 cups heavy cream
½ cup dry white wine
2 tsp Dijon mustard
kosher salt
fresh cracked pepper
1 cup herbed stuffing, preferably whole wheat crushed
4 Tbs unsalted butter divided

Directions

I start by preheating the oven to 375°F. I lightly season the chicken breasts with salt and pepper, then arrange them in a greased baking dish. I place one slice of Swiss cheese over each piece of chicken. In a bowl, I whisk together the heavy cream, white wine, Dijon mustard, and a little more salt and pepper to taste. I pour this mixture evenly over the chicken.

Next, I crush the herbed stuffing and sprinkle it over the top. I melt the butter and drizzle it across the stuffing so it bakes up golden and crisp. I cover the dish with foil and bake for about 30 minutes. Then I remove the foil and bake for another 10–15 minutes until the chicken is fully cooked and the topping is golden brown. I let it rest for a few minutes before serving so the sauce thickens slightly.

Servings and Timing

This recipe makes 4–6 servings, depending on the number of chicken breasts used. The total cooking time is about 45–50 minutes, plus 10 minutes of prep.

Variations

Sometimes I like to add sautéed mushrooms or caramelized onions to the sauce for more depth. If I want a lighter version, I swap the heavy cream for half-and-half. For a different flavor, I use provolone or mozzarella in place of Swiss. I’ve also tried making it with panko breadcrumbs instead of stuffing, which gives it a crispier topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I cover the chicken with foil and warm it in the oven at 325°F so the sauce doesn’t separate. It can also be reheated in the microwave, but I prefer the oven for best texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless thighs, but I may need to adjust the cooking time slightly.

Do I have to use wine in the sauce?

No, I can substitute chicken broth if I prefer not to cook with wine.

Can I make this dish ahead of time?

Yes, I assemble it up to the baking step, cover it, and refrigerate. Then I bake it just before serving.

What kind of Swiss cheese works best?

I like using slices of baby Swiss or regular deli Swiss, both melt beautifully.

Can I use boxed stuffing mix?

Yes, I can use boxed stuffing mix if I don’t have fresh herbed stuffing on hand.

How do I know when the chicken is fully cooked?

I check with a meat thermometer the internal temperature should reach 165°F.

Can I freeze baked Swiss chicken?

Yes, I can freeze it, but I prefer to freeze it before baking for the best texture.

How can I make the sauce thicker?

I reduce the cream and wine mixture on the stove before pouring it over the chicken, or I add a small spoonful of flour to help it thicken.

What sides go best with this dish?

I like serving it with rice, mashed potatoes, or roasted vegetables to soak up the creamy sauce.

Can I make this dish lower in fat?

Yes, I can use light cream or milk, but the sauce won’t be as rich. Reducing the butter also helps.

Conclusion

This baked Swiss chicken is creamy, cheesy, and comforting everything I want in a hearty dinner. I love how the sauce pairs perfectly with the tender chicken, while the crunchy topping adds texture. It’s a simple recipe that always delivers big flavor, whether I’m cooking for family or serving guests.

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