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The Best Baked Swiss Chicken

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A creamy, cheesy, and comforting baked Swiss chicken dish featuring tender chicken breasts topped with Swiss cheese, a rich cream and wine sauce, and a crunchy herbed stuffing topping.

Ingredients

4–6 boneless, skinless chicken breasts

4–6 slices Swiss cheese

2 cups heavy cream

½ cup dry white wine (or chicken broth as substitute)

2 teaspoons Dijon mustard

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 cup herbed stuffing, preferably whole wheat, crushed

4 tablespoons unsalted butter, divided

Instructions

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Season chicken breasts with salt and pepper, then arrange in the baking dish.
  3. Place one slice of Swiss cheese on each chicken breast.
  4. In a bowl, whisk together heavy cream, white wine, Dijon mustard, salt, and pepper. Pour mixture evenly over chicken.
  5. Crush the herbed stuffing and sprinkle over the top.
  6. Melt the butter and drizzle over stuffing.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and bake an additional 10–15 minutes, until chicken is cooked through (165°F internal temperature) and topping is golden brown.
  9. Let rest for a few minutes before serving so the sauce thickens slightly.

Notes

Substitute boneless, skinless chicken thighs if preferred (adjust cooking time).

Chicken broth can replace wine in the sauce.

Add mushrooms or caramelized onions for extra depth.

Swap Swiss for provolone or mozzarella for a different flavor.

Use panko breadcrumbs instead of stuffing for a crispier topping.

Prepare in advance and refrigerate before baking if making ahead.

For a lighter version, use half-and-half or milk instead of heavy cream.

Nutrition

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