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Delicious Creamy Swiss Chicken Bake – a simple and delicious dinner recipe that includes Swiss and Parmesan cheeses and baked to perfection.

It’s one of our favorite chicken recipes, and for good reason. It’s simple, delicious and perfect for any occasion. Serve it with some rolls or roasted vegetables, and you’re set!

Swiss Chicken Bake in Dish

Creamy Chicken Bake

I love easy dinner recipes! They are my favorite!! They are the ones I rely on almost every day so that I can actually get my husband and kids fed quickly and without a ton of stress.

This next recipe happens to be one of those kinds of recipes that we love – easy, delicious and quick. We have always loved chicken and were so glad to find this creamy, Swiss Chicken Bake (aka Mayonnaise Chicken or Sour Cream Chicken).

This recipe has a lot of different names, but it’s a chicken bake that takes just a few minutes to prep. The result is phenomenal and one that we love to have and serve with noodles or rice.

We do tend to eat tons of chicken in our home, so if you like chicken too and like an easy recipe, you should definitely give this Creamy Swiss Chicken Bake a try. 🙂

Swiss Chicken Bake Process Shots

How to Make Swiss Chicken bake

This recipe is beyond easy, and you’ll see why. To make it, preheat the oven to 375. Pat dry your chicken and place in a greased 9×13 dish. Add sliced swiss cheese on top of each breast.

In a bowl, mix mayonnaise, sour cream, Parmesan cheese, salt, pepper and garlic powder. Spread this over the chicken and sprinkle the remaining grated Parmesan cheese on top.

Bake for 50 minutes to 1 hour and serve alone or over rice/noodles.

Creamy Chicken bake process shot

Storing Tips + FAQ

How to store mayonnaise chicken? Place in an air-tight container and place in the fridge for up to 4 days. To reheat, we recommend just heating in the microwave until heated through.

Can you use light ingredients in this recipe? To cut back on calories, you can definitely use the light dairy products (light Swiss cheese, light mayo, light sour cream). We do this all the time and think the swiss chicken still tastes great.

Can you substitute for mayo in this recipe? Yes, you can. Do this by adding more sour cream or adding plain yogurt instead of the mayonnaise.

What to Serve with Swiss Chicken? The options are endless, but here are some of our favs:

Swiss Chicken Bake Recipe in dish

For more baked chicken recipes:

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4.94 from 443 votes

Creamy Swiss Chicken Bake

By: Lil’ Luna
Indulge in cheesy comfort with creamy swiss chicken bake, an easy weeknight dish smothered in decadent creamy goodness.
Servings: 4
Prep: 7 minutes
Cook: 1 hour
Total: 1 hour 7 minutes


  • 4 boneless skinless chicken breasts
  • 4 slices swiss cheese, Mozzarella works too
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¾ cup grated parmesan cheese, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • cooked rice to serve over, optional
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  • Preheat oven to 375°F.
  • Pat chicken dry and place in a greased 9×13 pan.
  • Add sliced cheese on top of chicken breasts.
  • In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper, and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
  • Bake for 1 hour. Serve over rice if desired or serve alone.



Calories: 693kcal, Carbohydrates: 3g, Protein: 63g, Fat: 45g, Saturated Fat: 16g, Cholesterol: 213mg, Sodium: 1094mg, Potassium: 930mg, Sugar: 1g, Vitamin A: 660IU, Vitamin C: 3mg, Calcium: 472mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.94 from 443 votes (229 ratings without comment)

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Recipe Rating


  1. Chris D says:

    5 stars
    We’ve made this recipe for a couple of years now and the family absolutely loves it! It is a very requested dish at home.

  2. Dianne Brent says:

    5 stars
    This one of my families favorite. They ask for it at least every other week. Thanks for sharing!

    1. Lil'Luna Team says:

      You’re welcome!! I’m so glad your family loves the recipe!

  3. Sandy Thesien says:

    4 stars
    Very tasty the first time I had it. But I’ve made it twice and the first time it curdled, the second time was so thick I had to add milk to thin the sauce out. What do you think is wrong?

  4. Pamela Williams says:

    Can you freeze the left overs? If yes, do you have instructions on thawing and reheating after being frozen?? I absolutely LOVE this recipe!!!!

    1. Lil'Luna Team says:

      The dish should be good for about 4 days in the fridge after baking. And yes, you could freeze leftovers. But, similar to freezing other dairy products (like milk or cream cheese), the texture of the sour cream sauce will be affected when it is defrosted. It could be slightly separated. But if you choose to freeze, I’d just thaw in the fridge overnight and then reheat in the oven at 375. You could also heat in the microwave.

  5. Connie D says:

    5 stars
    Just made this for lunch today! It was so good. Instead of using chicken breast I used chicken tenders. I knew they would bake faster. Will definitely make this again. Thank you for posting it.

    1. Lil'Luna Team says:

      You’re welcome!! Chicken tenders would be tasty too. So glad you enjoyed the recipe!

  6. Janet Whitfield says:

    5 stars
    Loved this recipe but an hour took too long the cheese sauce broke up after about 35 minutes I trust your recipes so I kept cooking it’s good but I think I should have stopped at 40 minutes did I miss something ? My oven is gas and does run hot I stopped at 50 minutes maybe it would have been good to go to an hour but I pulled it out I likely should have at 35 or 40

    1. Lil'Luna Team says:

      Yes, every oven does bake a little differently. As long as the internal temperature of the chicken is 165 degrees, it is done. So that may be sooner than one hour if the oven cooks hot.

  7. Pat says:

    5 stars
    This so good. I use boneless chicken thighs. So moist. Takes for sharing.

  8. Lissa says:

    5 stars
    This was an excellent recipe. The one change I made was to sear the chicken in salt, pepper, and paprika first before placing in the oven. It cut the cooking time in half.

  9. A L says:

    3 stars
    The flavor was great, but the sauce was watery and curdled instead of cheesy and gooey like I thought it would be. I noticed a few others had this issue. Any ideas why?

    1. Breanna says:

      I drained the liquid into a pot and made an alfredo sauce with it. Cream and a little more cheese is all you need! The lumps pretty near go away. SO good

      1. Lil'Luna Team says:

        That’s a fun idea!! Thanks for sharing!

  10. RonnIe says:

    5 stars
    great flavor will make again

    1. Lil'Luna Team says:

      Love hearing that!! Thank you for trying it!