Creamy Swiss Chicken Bake

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

The flavors of chicken, sour cream and a bit of cheese (Swiss and Parmesan) make this recipe oh-so-delicious! I love that it can be thrown in the oven and can be done in an hour. 🙂

For more baked chicken recipes:

Swiss Chicken Bake Recipe

4.93 from 297 votes
Delicious Creamy Swiss Chicken Bake - a simple and delicious dinner recipe that includes Swiss and Parmesan cheese.
Course Main Course
Cuisine American
Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes
Servings 4
Calories 693 kcal
Author Lil' Luna


  • 4 Boneless Skinless Chicken breasts
  • 4 slices swiss cheese (Mozzarella works too)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup grated parmesan cheese divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • Cooked Rice to serve over (Optional)


  • Preheat oven to 375.
  • Pat chicken dry and place in a greased 9x13 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.


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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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Recipe Rating


  1. Oh my…I can’t wait to try this recipe. We eat chicken almost every day and I’m always looking for new recipes. My family loves your parmesan crusted zucchini recipe!! Thanks so much for this yummy recipe!!

    1. I think your fam will LOVE this recipe. We’ve made it 3 times in the last few weeks… it’s so good and SO easy!! 🙂

  2. I’m not a huge fan of the taste of mayo, and don’t normally have it on hand. Ideas for a substitution? (“Just suck it up and deal with it” is also an appropriate response). 🙂

    1. I made this yesterday using boneless, skinless chicken thighs and it was moist and delicious! Thanks for sharing!

        1. Lea, I cooked them for about 45 minutes, then checked if they were done and cooked about 10 minutes longer.

    2. I didn’t have mayo either, found that it was fine without. We found it quite salty, even without the added salt – must have been the cheese.

    3. 4 stars
      Google “what can I substitute may with” and it will give you a list of items. I don’t like sour cream but this recipe calls for it and I subbed buttermilk and it turned out pretty good. I do like mayo but I would cut it down to about a 1/4 cup instead of half a cup because it is still a little strong.

  3. Do you think that this would work as a crock pot meal? I don’t want to heat up my house if I don’t have to.

    1. I’ve never tried to do it as a crockpot recipe, but it’s worth a try. If you do give it a go, let me know how it turns out. 😉

    2. I have made this is a slowcooker witih chicken broth. turns out great.

      Are you sure this takes a whole hour for pounded down breasts?

      1. You can definitely play with the baking time. I honestly prefer checking the temperature of the chicken to see if it’s done rather than go off an exact time amount. Once the chicken is 165 degrees internally, it’s fully cooked. Then let it rest for a few minutes before serving. Every oven is a little different, so baking time could be less. I’d just keep an eye on it.

    1. Just wondering….do you use full chicken breasts or do you cut them in half to have them thinner? Does this question make sense? 🙂 thanks ?

      1. I personally use the whole chicken breast, but you can cut them in half, you could use tenders, whatever you prefer 🙂 Hope you like it!

  4. I am confused. The swiss goes on first, then the mayo mix? Seems like you would be preventing all that flavor from reaching the chicken… If the mayo goes on and then topped with swiss… Then the flavor gets baked into chicken…. Help…

    1. I would think as the cheese melts they all become the same ‘substance’. That cheese is going to melt fairly quick once you pop the dish in the oven. So, I’d think it all should meld together.

      Good luck!

      1. Hannah’s right… it all gets on the chicken and baking for an hour with the cheese on top would most likely burn it. Let me know if you give it a try… I think you’ll like it! 😉

    2. My guess is it’s kinda the same as parm crusted chicken recipe that I’ve made before (just mayo and parm cheese) where when baking gives the chicken a crusted top, not a creamy sauce. The swiss cheese is probably what makes it creamy so it makes since to put the mayo mix on top of everything. ….it crusts the dish.if that makes sense. …lol

  5. I’m all geared up to make this today. I’m half way there with prep, and Basmati Rice is done. The only tweek I think I’ll do is add some panko crumbs to the topping. My side is the medium size portobello mushrooms, quartered and sauteed with coarse black pepper and garlic powder.

    Came here to see if you cooked covered or uncovered. Thank GAWD for the internet, heh??

    1. Oooooh, Panko Crumbs would be a GREAT addition!! Will totally try that next time. 🙂 And you bake uncovered. 😉

  6. Do you taste the mayo and sour cream because my husband doesn’t like either one and I really want to try this

    1. My hubby isn’t a huge fan either, but he loves it. If he REALLY doesn’t like it I suggest halving both the mayo and sour cream. 😉

    2. I’d say no to Judee’s question. You really can’t tell what the wonderful ‘sauce’ is. It just tastes “savory” and rich – but not too rich. Just make it and don’t tell him what the ingredients are. 😀

  7. Brown, bubbly, melted cheese, I think it should be a food group all it’s own!! This looks wonderful, going to try it out for Sunday dinner with the kids this weekend 🙂

  8. My chicken is not baking thoroughly and the mixture has slid off of the chicken into the pan.
    I have added 10 minutes onto the time, but it is just now starting to brown. Any suggestions?

    1. Did you follow the directions exactly? We’ve made this twice in the last few weeks and haven’t had issues. Maybe one thing is we had several chicken breast in the pan so there wasn’t really room for it to fall off.

      1. I put it under broiler for 3 minutes to help it be golden brown
        like your pictures. It was baked through after 1 hour but I wanted
        the top to be brown like yours and it was not. After being under
        the broiler it was fine and it was delicious. I will be sure to add all four chicken
        breasts to the pan and not worry about them touching each other next time.

  9. The amount of pepper is listed as ” 1/tsp.” Is this supposed to be 1 tsp or is it supposed to be a fraction such as 1/2 or 1/4?

  10. This is my favorite way to cook chicken. I always put the mixture straight onto the chicken and the swiss cheese on top. I have never had a problem with it burning the top of the cheese. The only change I make to the ingredients is that I used plain greek yogurt instead of sour cream, but I’ve made it both ways and they’re both absolutely delicious!

  11. Hi Kristyn, I made this for dinner a couple of weeks ago and it was a big hit at my house. Today my husband requested it for dinner tonight, so guess what we’re having, yup this recipe again. Thank you so much for sharing all of your wonderful recipes !!! Have a great day 🙂

    1. Hi Esther! Thank you so much for stopping by! I’m so glad the hubby liked it!! We actually had it last week too… for me it’s just one of those delicious and easy recipes that everyone loves so we make it pretty often. 😉 Hope you can find more recipes on the site that you love just as much. 😉

  12. This recipe sounds great, I was in the middle of preparing it and realized I had no sour cream. Is there something else I can use or no?

  13. Love your recipes. My question is about the buttery baked chicken, you say to cook for 90 minuets. Isn’t that too long for chicken breasts?

  14. Hi! Very much looking forward to making this tonight on a cozy October night! Taste-wise, do you think I could add a slice of ham between the chicken and the Swiss to give it a cordon bleu kind of feel, or would that be too much for the pallet? Thanks in advance!

  15. Can you combine the swiss and mozz. cheeses like 1/2 of each cheese or would that not work too well? Have you tried this with just mozz.?

  16. I just want to let you know I LOVE THIS RECIPE!!!!! I’ve had it like 5 times in the past month! Sooo good and super easy! THANK YOU!

  17. 5 stars
    Just made this with the ingredients I had on hand: used pepper jack slices on bottom, smeared on sour cream and mayo (the epitome of laziness…), sprinkled on garlic powder, chili powder, and cayenne, then topped with shredded mozzarella and finally some fresh shredded asiago. Absolutely delightful. The toppings did slide off somewhat because I only did 3 breasts in the pan but it browned nicely. Thanks for the amazing recipe (even if I did butcher it with my shortcuts)! Can’t wait to try it with Swiss and Parmesan!

    1. Ooooh – your version sounds amazing!! It’s so easy to change up and to throw things on. So glad you guys liked it! 😀

  18. Did anyone else have a problem with the cream sauce curdling? It still tastes delicious but if you’re a texture person like me it cab be unpleasant. I looked online and apparently sour cream is not supposed to be in boiling dishes. Any tips to prevent this for next time?

    1. mine curdles EVERY. SINGLE. TIME. I’ve made this dish like 7 times in the past 6 months and I have no idea why it curdles. The flavor is still great and my husband loves it. But I hate how ugly the curdle is!

      1. Mine too. I tried adding a bit of cornflour to the sauce mix but it didn’t help. We have made this several times and all love it. It tastes divine… but I’d live to make it for guests and need to figure out how to fix the curdling/splitting sauce problem first. Anyone able to help?

        1. I haven’t made it in a while but I was able to have way less curdle and I think it was when I let the sour cream and mayo mixture come to room temp before baking

  19. 5 stars
    I made this for dinner tonight and the only complaint was that there wasn’t enough. It was absolutely delicious and simple to make. Thank you!

    1. LOVE IT!!! This recipe is definitely a favorite and is so simple to make. I hope it can become a family favorite. Thanks for stopping by! 😀

  20. i only have chickens thighs on hand but all of the other ingredients, do you think it’ll turn out with the same results?

  21. In the oven now. I used mozzarella cheese and added a lil spice to the mayo mix. Used ff sour cream and low fat/light “mayo spread, as I don’t care for either ingredient. But I bet it makes the chicken so moist. Can’t wait to try it!

  22. i made this last night for dinner and it was amazing! Unfortunately I overcooked the chicken a little which made it tough, but it still tasted great! The sauce does curdle as some people mentioned, but it doesn’t affect the taste or consistency of the dish. I can’t wait to try this again. It was pretty easy too, which is always a plus, and would be a great meal to serve company.

  23. 5 stars
    Made this last night, everyone loved the flavors. Most of my family doesn’t like mayo but when baked you really can’t taste it. The only thing that I will change next time is to decrease the temp to 350 and the cook time to 30 minutes or until done. The chicken was a little dry, but the flavor was amazing. Definitely a recipe to keep.

  24. 5 stars
    This was so good! It doesn’t matter if the sauce curdles a bit. Just mix it around and it’s fine. Will definitely make again since it was so yummy and very easy!

  25. 5 stars
    Wanted to tell you we have made this twice in two weeks – it is our new favorite! And so filling – just half a breast over rice fills me up! The only thing I do different is I butterfly the chicken and tuck the swiss cheese inside. (And I use veganaise instead of mayo since mayo makes us sick – but the taste is identical)

  26. Yummy! I’m going to make this soon! But I was wanting to replace greek yogurt for either the mayonnaise or the sour cream to make it healthier. If I replaced the mayonnaise with greek yogurt, would that take away from the flavor? Or should I replace the sour cream instead? Thanka!

    1. I think I would replace the sour cream and then maybe use a light mayo. Let me know how it turns out and I can add these substitutes to the recipe for others who want a healthier version. 😉

      1. Thank you for the quick reply! I will try your suggestion and will let you know how it turns out. =) I am a new mom and cook and I have a fear of handling raw chicken so this recipe is perfect for me! I don’t even have to cut it up. Thank you! =D

  27. I made this last night for my boyfriend. Followed the directions exactly except I substituted mozzarella cheese. When finished the sauce was not creamy, it was oily and thin like it broke down while baking. Is this how it is supposed to come out? I expected creamy like a bechamel in texture. It tasted great, just wasnt what I expected…

    1. Mine came out like that as well. I used Swiss and it literally disintegrated in a pool. Not sure what went wrong. It tasted great. Appearance was off-putting.

  28. This is my favorite chicken dish! I make it just like the recipe above but add bread crumbs to the top. I will on occasion half the sour cream and mayo & substitute 1/2 c Greek yogurt to make a bit healthier & cannot taste the difference. Thanks for sharing this! It’s in my weekly rotation.

    1. I’m so glad you like it, Amanda! We make it at least once a month too and had it for Easter along with our ham. I need to be better about using yogurt too since I know it’s healthier… it’s just mayo and sour cream is SO good!! ;D

      1. This is the most meltinyourmouth baked chicken recipe I have ever tried. I commonly adapt other recipes using this coating method now. No egg dredge anymore. ..More work and lesser outcome. Boyfriend was floored by this dish.

  29. Please send this recipe to my e-mail. I can’t seem to get it from Facebook.It looks wonderful!

  30. This came out Great. My husband doesn’t like chicken, sour cream or Mayonnaise but I knew the Swiss cheese and parmigiana would mask the taste of them. And as much as I don’t like changing a recipe the first time I make it I couldn’t resist putting sliced baby Bella’s under the Swiss cheese. My hubby likes everything well done pretty close to burned yet it still was moist. He loved it and said I could make it again.

    1. YAY!! So glad he liked it and that you were able to mask the taste of the sour cream and mayo!

  31. Hi – I just stumbled upon this recipe and it looks great, and so easy.

    Years (and years and years!) ago, a friend’s mom gave a similar simple “recipe” that we have always used. It’s the same concept but it is chicken layered with chopped spinach and feta cheese… layer and bake – and eat!

  32. I made this tonight, Followed reciepe exact, And this was delicious! Everyone in my family, including the kiddos, loved it! Thanks for the reciepe, I definitely will be making this a lot!

    1. YAY!! I’m SO happy to hear that, Tracy!! Thanks for taking the time to comment and let me know it was a hit. I hope you can find other recipes here on the site that you like. 🙂 Have a great day!!

  33. Made this a few weeks ago for our family and another, huge hit, even with the kiddos!! Making it again tonight, but turning it into a casserole using cooked, shredded chicken and egg noddles, just mixing all ingredients together, very excited to see how it turns out!!

  34. I used 1/2 c sour cream and 1/2 c plain Greek yogurt along with the rest of the ingredients as listed and cooked for 1 hour at 375*. Unfortunately there wasn’t a creamy sauce, but rather a lot of liquid in the bottom of the pan, the sour cream/yogurt mixture curdled and the chicken was dried out. The flavor was still great though, and I will try it again at a lower temp, but wondering if you think that will keep the sour cream/yogurt mixture from curdling. Thanks!

    1. I usually only make this with sour cream and mayo, and am not sure why it’s curdling so much. I would try putting the mixture on first and then the slice of cheese to maybe keep it from falling off the kitchen. 😉

  35. Looks delicious! I accidentally bought 2 packages of swiss cheese and this will really help me use it quickly and ensure it doesn’t go bad. With the parm cheese, should I use the kind in the green canister or should I be using fresh? Thanks! Can’t wait to try it.

  36. 5 stars
    This recipe really is so easy and tasty. I added a layer of deli ham to make it Cordon Bleu style the 2nd time I made it and my family loved it! I also like to sprinkle some ritz cracker crumbs on the top for good measure. I know my kids will clean their plates when I make this meal. Yay!

  37. 5 stars
    This was amazing! My hubby told me I could make this again, lol! We were fighting over the last piece, lol! I never tasted the mayo. I will be making this a lot! Total crowd pleaser!!!

    1. 5 stars
      Most delicious chicken recipe ever. Easiest too. I’m going to try the same mixture on a salmon next, minus the cheese.

  38. 5 stars
    Wow, this was amazing! I was quite skeptical since I am not a huge swiss fan, or mayo for that matter. But I had some swiss to use so I gave it a try. It is a keeper! I love how easy it is! We will definitely be making it a lot more. I microwaved 3 frozen chicken tenderloins (it’s just my husband and me plus a one-year-old) on low for 1 minute to start the defrost and then put them in an 8×8 glass pan and followed the recipe, reducing the cheese and sauce to half. The tenderloins were still frozen when I started the bake but they were done in about 40 minutes at 375F. Next time I will use a smaller pan so the edges don’t get so crispy, but every last scrap still got eaten so it was great!

  39. I’m going to give this a whirl tonight over left over turkey. Baking time will be substantially less, but we’ll see how it goes!

  40. Sorry, followed the directions exactly as written and the chicken turned out terrible. One hour in the oven is far too long! The chicken was dried out and the the cheese and sour cream/mayo were burnt. My husband who will eat almost anything refused to eat it.

    1. Like any recipe you need to gauge cook time based on your own individual oven. It’s not the recipes fault you overlooked it.

  41. 5 stars
    This was AMAZING! I added a bunch of fresh baby spinach on top of the chicken before putting on the swiss cheese and it turned out great! I only baked for 45 minutes – the chicken was nice and juicy and the topping perfectly browned. This may be my new addiction :o) I could have licked the plate! Thanks for the recipe!

  42. I dint know what I did wrong .. But it was all watery. The chicken was floating in a watery bath with Parmesan cheese sitting in top. Maybe covering it messed it up.

  43. 5 stars
    Hi. I’ve been making this for years and it’s absolutely delicious! I tweak the recipe by substituting either cream of mushroom or cream of chicken soup diluted with 1/2 cup of cooking sherry. The chicken comes out so moist.

  44. Cooked this tonight and it was delicious but was wondering how good it is the next day warmed up? Reheating in the microwave doesn’t mess it up does it?

  45. Trying this recipe for supper tonight! I love easy recipes like this, they’re life savers for a new teacher!

    xoxo, SS

  46. So happy to see a recipe that not only looks delicious, but does not require a can of creamed soup.. I can’t wait to give it a try!!

  47. 5 stars
    This looks so good that I can almost smell it. I am going to try it. Also, thank you for adding a “print” button to your site. That made it so easy to print the recipe.

  48. I made this tonight and it was AMAZING!! I did tweek a few things. Instead of adding garlic and Parmesan to the mixture, I mixed in a TBSP. of pesto. I also sprinkled shredded Parmesan on top of the chicken after I spread on the cream sauce.
    I served it over garlic butter spaghetti noodles with mushrooms. It will definitely be a staple in our house from now on!!

  49. 5 stars
    Made this the other night using mozzarella cheese instead of swiss cheese. It was delicious! My entire family loved it. In the comments some people posted that the cheese mixture melted off the chicken, maybe they did not pat the chicken dry before putting the cheese on. I also do not like mayo, but I honestly did not taste it.






  51. 5 stars
    Thanks for the great recipies. I too love zucchini, a lot of chicken, and am trying to eat more healthy.

  52. My family and I love this!
    I add chicken broth to the pan to help keep the chicken moist and give it extra flavor. As well, I cook it for 30 mins check it, THEN add the cheese and spread. Just so it doesn’t burn. We love it tho. Thanks for the recipe!

    1. That sounds like a good idea. About to make this recipe tonight and will try adding the broth and waiting on topping with the cheese mixture as well. thanks.

  53. Making this for dinner tonight. But my chicken wasn’t all the way thawed out can u pre cook it and then put the sauce on it??

    1. Yes, that should work, since it all goes in the oven to warm and melt the cheese and sauce. Atleast, you know your chicken won’t be frozen:)

    1. I haven’t tried that, but I don’t see why not:) Since, it all melts, it should work! Let me know!!

  54. I made this today and it was totally excellent!!!! There was only 2 of us so I used 2 chicken breasts and made half the sauce. Gosh, I thought an hour seemed like a long time but it was perfect. So moist and tender! Thank you so much for this wonderful outstanding chicken bake!

  55. This sounds really good but my hubby doesn’t like mayonnaise. Can I substitute salad dressing instead?

    1. I haven’t tried that, so I’m not sure how it would change the taste. You could always try, then you’ll know:) I’d love to know what you do and how it turns out!

  56. This looks great and I have all the ingredients on hand! This should go well with the leftover mashed potatoes I am trying to use.

    1. I haven’t tried this using miracle whip, but it doesn’t hurt to try:) I know they are different in taste, so it may taste a little different. If you try it, I’d love to know what you think, so we can share that info! Thanks:)

  57. 5 stars
    Delicious!! Didn’t have swiss, so made this with provolone slices instead and it was wonderful. This dish will definitely be going into our dinner rotation.

  58. 5 stars
    Some thunderstorms ruined my plans of grilling tonight, so I threw this together after finding it on pinterest. Had a 6-breast pack from the store. That filled up the entire pan. Used a bag of shredded swiss that I had on hand and mixed it together with the other ingredients….think that worked better with it being shredded.

    Yum yum yum
    nom nom nom

    1. I don’t. I try not to know! You’d have to look at each ingredient and go from there. Sorry, I don’t have it on hand.

  59. This Creamy Swiss Chicken Bake looks wonderful, but nobody in my family likes mayonnaise. Is there something else I could use? More sour cream? Cream cheese? A little evaporated milk? Any suggestions would be appreciated. Thank you!!

    1. I wish I knew the best answer! You could add more sour cream or use yogurt. Those would be my best guesses. I’d love to know what you use!

  60. Do you suggest Real Mayo or Miracle Whip? My friend’s aunt made something similar like this years ago & I never forgot it.
    So good!

    1. I prefer real mayo, but I’m sure you could use which ever one you like better. Hard to forget a recipe like’s so good 🙂 Thanks!!

  61. 5 stars
    Made tonite. Was a little disappointed. Flavor was delicious, however, was overcooked. Pulled out after 30 minutes as I noticed the chicken was cooked but I still had minimal browning. Would recommend only cooking for 20 minutes based on a medium sized boneless, skinless breast. Cover & let rest for 5 minutes before serving. Maybe even broil at end. 60 minutes is way too long! Just needs a little tweaking. Can’the adjust stars for rating. Would rate 2 starsenal forinnacurate cooking time.

    1. 5 stars
      Delicious! Fast, easy to throw together and yummy! My husband doesn’t like chicken because he says it’s always dry and tasteless, but he likes this. Very cheesy and gooey good. It’s a great recipe which lends itself to different tastes, like adding paprika or hot sauce for some kick, or onions and bell peppers, or even mushrooms. The only negative thing I have to say is the time in the oven was wrong for me. I cooked mine at 350 degrees for 35 minutes, which was plenty oven-time for me. Maybe it was because I was only cooking 2 boneless chicken breasts, or maybe it was because your chicken was a bone-in or larger than mine. My suggestion would be to add the time choices for medium boneless chicken breasts versus large or bone-in chicken breasts. My boneless chicken was white and firm, not pink or watery, so I knew it was cooked thoroughly. Delicious – we are putting it on our menu rotation. Thank you sooooo much!!!!

    1. I personally haven’t done that, yet 🙂 I don’t see why it couldn’t. Let me know, if you decide to freeze it. I’d love to know how it comes out. Thank you!!

  62. 5 stars
    Made this last night for dinner and it was a hit, extremely flavorful, all together a great dish. Will add this one to our favorites for sure. ,♡♡♡♡

  63. 5 stars
    Love your recipes BUT it would be helpful if you included the nutritional info. Im diabetic and
    have to watch the carbs/salt.
    Thank you.

  64. I made this tonight as it popped up on Pinterest this morning. Wow. It was so delicious. No complaints from my kids (amazing) and my husband said it was one of the best chicken dishes I ever made. I used asiago cheese instead of Swiss cause that’s what I had, and subbed 1/4 Greek yogurt for 1/4 of mayo. Everything else I did exactly like the recipe. Thanks !!

    1. Thank you so much for giving it a try and I’m so glad you all liked it!! Those substitutes sound perfect!

  65. 5 stars
    We loved this recipe. It was excellent and easy to put together. will be making it again soon. Thank you so much!

  66. I’ve liked a few of your recipes but notice they contain mayonnaise. I have several family members who do not like mayonnaise. Is there a substitute I can use?

    1. Thank you so much!! Not sure what your family likes, but you could try…miracle whip, greek yogurt, avocado, hummus, or nut butter. Hope some of those help!! Thanks again!

  67. 5 stars
    We tried this tonight and it was so good! I’m picky about chicken so it’s nice to find a recipe to add to my box! I used 4 thick chicken breasts and pounded them out a little bit. I wonder if the ppl having dried out chicken are using to small of a breast? And I used 8 slices of cheese. The only request from my husband is to use half the amount of garlic powder next time because he’s not a big fan of garlic. But this was very delicious! Baked for 1 hour and it sat for about 20 minutes before we ate.

  68. I’ve made this twice now. My (adult) kids love it. They’ve declared that this has to be kept in the family. It is really delicious.

  69. 5 stars
    This is the only review I have ever given anywhere…. this is absolutely amazing! My ten and two year old are super picky and they devour this!

  70. I have made this a couple of times. And my family absolutely LOVES it. I have been told to never lose this recipe. I have pork chops tonight and am considering trying this recipe with them. Great idea or for God sakes no?!

    1. That’s a great question!! It never hurts to try! I’d love to know what you think. Thank you for letting me know, that the recipe is a keeper 🙂

  71. I pinned this recipe forever ago, make it ALL. THE. TIME. But today I received an email from Pinterest that it was being removed because you complained that it was pinned… 🙁 Makes me sad.

  72. Has anyone tried freezing this? My sister is having her first baby soon and I was hoping to make her some freezer meals she can just pop in the oven. Please let me know if anyone has tried it. Thanks!

  73. I’m making 12 chicken breasts. How should I adapt this recipe? Just found how to reply on your site!????

  74. 5 stars
    Thank you for sharing this simple and delicious recipe! We LOVE it! I sub shredded mozzarella instead of sliced Swiss and its grrreat! I just mix the cheese right into the mayo mixture. I also add about 1/4 to 1/2 cup of water to the bottom of the pan, which makes the sauce a little creamer.

  75. Saw this on FB. It looks delicious and so simple to make, will be trying it tomorrow

  76. OMG. This was fantastic. My husband always complains chicken breast is dry. The secret it the thermometer. Stick it in the thickest part. Took it out of the oven just before the “poultry ” setting was reached. Let it set for a few minutes. Moist, tender and delicious.

  77. Hi Kristin,

    I’m doing the no or low carb diet thing and will be giving this a try tonight. I think I’ll serv it with spaghetti squash and pesto or maybe herb infused finishing butter. Thanks

  78. I cooked this in my hot air fryer and it was delicious. I did cover with a piece of foil after about 10 minutes to keep it from browning too much. So glad I could make this great dish without turning on my big oven in our Texas heat.

  79. Is there a cheese other than Parmesan that I could use for this recipe please? I cannot tolerate the smell of Parmesan – makes me physically ill!

  80. 5 stars
    Last night my 9 year granddaughter made this with very little help. We used Swiss cheese and fresh parmesan cheese and it was delicious

  81. 5 stars
    Great recipe! I changed it a little by putting the sauce under the Swiss cheese and to cut down cooking time I went about pounding the chicken flat. This made it only take 20 minutes at 375 and then I finished out on broil for about a minute to give a nice crispy char on the cheese. My wife was loving it!

  82. Oh this was so good! I added a small can of mushrooms to the sauce before putting it on top of the chicken. I’ll be making this again! Thanks for the recipe. ❤❤❤

  83. 5 stars
    Made this tonight with boneless thighs and added sliced deli ham on top of the cheese. It was AHMAZING!!!!! will be making this a lot. Thank you for the recipe!

  84. 5 stars
    This is absolutely one of my favorite chicken dinners of all time and a staple in my house. Thanks for sharing!!!

  85. Made this tonight. I left the 1/2 tsp of salt out because I’m on a low sodium diet. By doing so, it went from 720mg down to 429mg. It’s salty enough with the Swiss & grated Parmesan cheese. You won’t miss the 1/2 tsp. This recipe is definitely a keeper

  86. I tried your recipe a while back and my family absolutely LOVES it!! We are having it for dinner tonight and everyone is so excited! Its the perfect chicken dinner that takes little to no time and effort and the taste and flavors are just phenomenal! Thank you for sharing such a delicious recipe!

  87. 5 stars
    We just made the creamy chicken bake…OH MY GOODNESS, it has to be one of the best chicken recipes I’ve tried. Hubby and I are putting this on our at least once a month meals. Can’t wait to make this for my married children. They will love it. You are now my favorite recipe site. Thank you so much.

  88. OH MY GOODNESS, we just had the creamy swiss chicken bake, to die for.
    This has got to be on the top of my chicken recipes. My husband and I said this will be a monthly meal (if not more) for sure. Can’t wait to make it for my married children. I know they will love it. You are now my favorite recipe site. Thank you so much for this yummy meal.

  89. Your recipe would not print. When the print button showed a blank sheet coming up, I even tried to copy and paste it (without success I might add). Very very frustrating. How can this be corrected so I can print out the recipe for the Parmesan/Swiss cheese chicken?

    1. I’m not sure how to help? When I click on it, it pops up. It took a few seconds, but it does pop up. You may need to try again or maybe change some settings on your computer? I hope you can get it.

    1. You would click on the shop button at the top & it is in there. There are many to chose from & just follow the steps 🙂

  90. 4 stars
    I love this recipe! I serve it over white rice and add a can of cream of chicken soup to the bottom of the dish to give it more sauce. It is delicious!

  91. 5 stars
    I made this tonight and the only thing I did differently was to use provolone cheese instead because it was what I had on hand.
    I would make this again.

  92. Any recomemdations for over pasta? Will there be enough sauce? Probably shouldn’t have had that 2nd beer huh?!?! ????

    1. You could use any pasta, really & there won’t be tons of sauce, so I would just pour what you can from the pan over it or maybe just butter the pasta up & add some seasoning. It might be good with a little marinara.

  93. Thanks for sharing this recipe. I will definitely try this. I love chicken items very much. Also i like to cook. I am sure enough that my family members will definitely love this dish.

  94. 4 stars
    Hey Luna!!

    So, I”ve made this dish once and my family LOVED it. My only issue with it is that the dairy in the recipe separates in the dish. It becomes rather unappealing looking. Do you know why that happens and how I can fix it?

    Thank you!

    1. I am so glad your family loves it! I am not sure why it did. I haven’t had that happen. Was everything fresh ingredients?

  95. 5 stars
    Delicious. Followed original recipe and it came out perfectly moist and savory. Two questions: 1) How best to warm up leftovers to keep chicken from drying out and getting rubbery; 2) How many calories per chicken breast serving.
    Thanks for a great recipe.

    1. Oh, I am sorry, I do not have that information, but there are sites that will convert the recipe & give you the nutrition information. I hope that helps..sorry again!

    1. Oh, I am sorry, I do not have that information. There are sites that will convert recipes though 🙂

  96. 5 stars
    Made the Swiss chicken Bake , But I spiced it up alittle , I added 1/4 cup of Monterey Jack Cheese queso with white and Yellow american cheese , used BBQ seasoning and Italian Seasoning and some Mrs Dash Garlic and Herb Seasoning , and then I used Bacon and Cheddar and French onion Sour Cream 3 TBS of Milk Mix all of this together with the Parm Cheese and then Placed Bacon on top uncooked and Placed in the oven . Was Really GOOD ! Thank YOU For one of Our New Favorites .

  97. Made it for the wife tonight and we loved it…added mushrooms to the top and it was perfect. Thanks for the great and simple idea!

    1. Yay!! Love to hear that. Adding mushrooms is a great idea. Thank you for letting me know!

  98. 5 stars
    I LOVE this recipe! We had it for dinner last month, and we are making it for dinner tonight! We get super “cheesy” and make Parmesan covered Asparagus on the side! 🙂

    1. YUM!! Love cheesy asparagus! I am glad you guys like this recipe 🙂 We love it, too! Thank you!

  99. 5 stars
    This recipe is by far one of the best!!! It was so moist and the taste was unbelievable. My husband and I could not believe how good this was.

  100. We would just like to say THANK YOU FOR THIS AMAZING RECIPE!!!!! It is one of our new family favourites! It is absolutely delicious, quick and easy to make, what more can a busy working Mum ask for?!

    1. I agree & that’s why I like to share the recipes I do 🙂 I am so glad you like this recipe! Thank you so much for letting me know!

  101. 5 stars
    Are your Nutrition Facts correct? Because if so, I can’t ever make this recipe again (and I love it)! It reads as if it’s for the entire dish, not each serving.

  102. I love your recipes! On the Swiss Chicken Bake does it really have 2988 calories per serving??

    Thank you
    L C Anderson

  103. 5 stars
    Made this tonight and added sautéed spinach in the mixture before adding it to the chicken. New favorite chicken dish!!! The recipe is being passed through my family, it’s THAT good.

  104. Curious if anyone has made this with shredded or diced chicken and what the chAnges might be For the cooK temp/time? My hibby isnt a huge fan of whole chicken breasts so i figured shredding or Dicing then covering with the toppings might help?

    1. It might be less, but I always use a meat thermometer & chicken should be 165 degrees Fahrenheit. That would be a great option 🙂

  105. 5 stars
    The aroma this dish Amided was amazing. I did add ham under THe swiss cheese. I will make this again But may stuff the chicken first then add The Toppings

  106. I WANT to try it, but first want to ask, are you sure the nutrition facts are accurate? Calories, SODIUm and potassium levels seen extremely high COmpared to 18 grams of carbs, even allowing for Mayo and sour cream. Thanks?

  107. If making this to freeze for college boys, how do i adapt for Them to cook? SHOULD i cook before freezing or use cooked chicken breasTs?

  108. 5 stars
    This dish is so tasty and my entire family likes it- which is a tall order! My husband is particularly Picky, and he was pleasantly surprised by the flavor!

  109. Would I change the amount of time to cook if I’m using chicken tenders? I’m trying this tonight and can’t wait!

    1. It might be a little less. I haven’t tried, but tenders usually cook quicker, so you can check it maybe 10-15 min earlier.

  110. Has anyone tried to make this in an instant pot? Just wondering if it would work. THIS recipe is a solid quick family meal that everyone loves. and if I could make it in the a ip, that would make it even more incredible! I add some red Cayenne pepper to give it some extra pop of flavor, but this recipe is one I that never HAs leftovers!

    1. I am so glad to hear that. I have not tried in an instant pot, so that’s a good question. I am sure it could, though 🙂

  111. 5 stars
    Surely the nutr content ISN’T for one serving…..If it is for the entire recipe prepared, how many servings does the recipe make? I would like toget a better idea of per serving nut content.

  112. This recipe sounds delicious! the calorie count for the whole recipe right? 2988 calories sounds like A LOT for one serving.

  113. 5 stars
    Loved it my husband is not a big chicken fan but enjoyed this recipe, it was so moist, thanks for sharing.

  114. 5 stars
    Delicious!! My family (ages 6-11) loved this, served With garlicky broccoli (baked in the oven At the same time as the chicken, different pans) and angel hair pasta. Yum!
    Thank you

  115. 5 stars
    YUMMY. will make again. next time I will exclude the salt during cooking, (just add at the table.) Will also increase the sauce, boy was it good!

  116. 4 stars
    i made this for the first time a couple weeks ago it was ok but the chicken was very dry!! any recommendations ? maybe chicken broth on the bottle a little?

  117. 5 stars
    this was awesome. Upon reading other reviews, I did make a few changes. First, I split the breasts because one whole breast is too much. I used one large clove of fresh garlic minced. I also put in a slice of ham – like a “cordon Bleu”. Added Panko bread crumbs on top – awesome!!!! Next time – 40 minutes because the breasts are half the size. Thanks so much.

  118. 5 stars
    My family ate this up. My husband loved the sauce and my boys actually didn’t complain about dinner! The chicken came out tender and the swiss cheese adds something special to the flavor. I served it over mashed potatoes and a side of bacon green beans. very good!!

  119. 5 stars
    Love this recipe! So easy and it turns out everytime! I would however recommend you baking it in a large pan so you g4t the golden results pictured.. I use the large shallow stone Pampered Chef has.. or a pan that is comparable to it.. This recipe is DELICIOUS! I have had several ask me for the reicpe.. Enjoy!! You won’t go wrong!
    ps sorry for the caps, I can’t get my computer to do small letters.. hmmmm

    1. 5 stars
      I guess it wasn’t my computer, it was just the format of my post.. it changed after I clicked on post comment lol!

  120. Can you freeze this Reci –
    Pe & I assume you do not cover
    to bake. First time making this.
    Cannot rate but lOoks & sounds

    1. I personally haven’t tried freezing this. I know sometimes, when you freeze sour cream or mayo, it just changes the consistency. No, you don’t cover. Hope you give it a try 🙂

  121. 4 stars

    1. Thanks for giving it a try. I would just google about the curdling. There are lots of reasons it might. Glad you still liked it!

  122. 5 stars
    This was one of the best chicken recipes I have had in a long time. It had so much flavor. The only thing different I did WAS I didn’t have sliced Swiss cheese so I used shredded. I put a little of the cheese mixture on the Chicken so it helped to hold it on. Like glue ?. I will be making this again. Amazing!!!!

  123. this swiss chicken bake was the best ever! It had such a good flavor, can’t wait to make it again! we used noodles instead of rice, very yummy! Thanks for a fantastic recipe!

  124. Oh my oh my I’m in hopes this is the recipe someone I’d worked with back in ea 1999 made some chi jen that I’ve loved and didn’t have the revipe for im cooking this today oh i hope this is it

  125. 5 stars
    My husband’s fav dish! We now serve it ober STEAMED veggies. Thanks so much, i love your recipes

  126. 5 stars
    Wow… I really love this recipe. i will tell mom to make me this, i must wanna know the mouth watering taste of this recipe

  127. 5 stars
    I would double up on the MOZZARELLA , other then that, it was awesome! I’ll be sharing it with my friends and family.
    Chicken was juicy and moist, thanks for the recipe!

  128. 5 stars
    I love this recipe and have made it many times !!! But my stove is broken right now, so I wanted to ask if you think i could make this in a skillet on the stovetop

  129. 5 stars
    It’s in the oven as we speak. The only change i made is seasoning my Chicken breasts. I am totes excited for this!

  130. 5 stars

  131. 5 stars
    Such a seasonally sensational Recipe Looks so good! Just made these, and it turned out to be so delicious! Thank you so much for sharing the recipe ?

  132. 5 stars
    I made This tonight for dinner. My husband is on a lo carb diet. Everyone in the Family loved it! It Was So easy and turned out perfectly. I followed the REcipe exactly but used 6 chicken breasts and doubled the Sauce. I’m glad I did because The boys cleaned out THe pan! Will Definitely be Adding to our rotation!

  133. 5 stars
    LOoks Delicious! I love to have Swiss Chicken Bake. Healthy dish with 63 gram of protein per serving. Yumm!

  134. I did the rub first then I put cheese on top OOPS! would that still be ok ? Or will it not turn out ugh! I hate making cooking mistakes , please let me know soon
    Thank you,

    1. So sorry to not get back to you sooner. I try not to work over the weekend. How did it turn out?

  135. 5 stars

  136. 5 stars
    This chicken recipe is delicious and easy to prepare. I’ve saved it to my “company” recipe file.

  137. 5 stars
    We found your recipe on Baba’s macedonian old school cooking site. It was posted by a follower. tonight we enjyed it immensely. she fixed sauteed spinach and a salad made with cucumbers-tomatoes-banana peppers-vidalia onions-feta cheese with oil and red wine vinegar dressing. thank you. it was magnificent!

  138. 5 stars
    omg soooo delicious ? I was thinking, thank goodness no one saw me eating it because I must have looked like a wild animal lol or something, wau…so GOOD.Thank you for fantastic and easy recipe ?

  139. 5 stars
    I just wanted to let you know that years later, yep, this recipe is still being discovered and it’s GOLD!!!! I honestly thought I’d tried chicken every possible way in the universe but I’ve never tasted flavors like this. And it was so easy, I kept thinking I’d missed a step because I was done in 5 minutes. THANK YOU for such a realistic, busy mom, weekday dinner that somehow looks and tastes restaurant worthy!!

  140. Hi! I don’t see my previous comment so hopefully this won’t get posted twice. 🙂 I was just wondering if you cut your chicken breasts in half to make 2 thinner cutlets or do you just leave them whole? Thank you!

  141. 5 stars
    Have made this before with Parm cheeses but I do not have any and can’t leave th house. Can I use another cheese? I have Mozzarella, Havarti and cheddar. I know it probably won’t be as good but want to know if anybody else has tried another cheese? Have cheddar, mozzarella and
    Havarti. I do have the Swiss.

  142. 5 stars
    How does one not give your recipes 5 stars? Seriously, everything we try is so good. And this one so super easy and tasty. Exactly what our busy family needs.

  143. 5 stars
    My son is a type one diabetic and this is such a good meal for him, and us!! We love this! My husband came home and said “wow, what smells so good?” 🥰

  144. 5 stars
    This is so good that it has become a family favorite. Very easy to make. I make exactly as written. My only comment is to use a pan small enough for the chicken to fill it from side to side; too much open space lets the sauce dry out. Thanks.

  145. 5 stars
    Oh my! Absolutely one of the BEST dishes I have ever made! Mine actually looks just like the pic! I wish I could post a pic here.

  146. 5 stars
    So good !! Chicken was so tender and tasty. Easy to follow recipe. First time using this website. I’ll be back

  147. 5 stars
    Wow, this recipe tastes as good as it looks in the picture! I served it with Jasmine rice and broccoli. Very rich and delicious! Definitely a keeper👍 Thank you!

  148. 5 stars
    I LOVE how simple this recipe is to put together on a busy night! The flavor from the swiss cheese and parmesan take this recipe to a whole other level! So creamy and full of cheesiness!

  149. 5 stars
    I’m always happy when I come across Recipes that my husband can eat on Keto. Can’t wait to make this one for him.

  150. 5 stars
    This was excellent, we all loved it! My kids are super picky and they were so happy with this dinner 🥰 They want me to make it every week

  151. I’m planning late, cooking tomorrow. There is no sour cream on hand, and no time to get any before cooking. What are your thoughts on cream cheese or goat cheese, in small portions, as a substitute? Some of my family are not adventurous eaters. Substitute, or wait and try this later?.

  152. 5 stars
    Very delicious, the whole family loved it! Definitely added to the rotation

    The only things I did differently was pan fry the chicken before baking it, and added provolone on top of the swiss to make it extra cheesy!

  153. 2 stars
    The recipe looks good but there were so many ads and pop ups and videos I found it almost impossible to read.

    1. I’m so sorry you weren’t able to read the recipes with the ads and pop ups. I will look in to that. Thank you!

  154. 5 stars
    Yummy! So easy, 30 minute prep time. I served it with rice as suggested. Thank you for the recipe.

  155. 4 stars
    This was very good, quick and easy to make. It was a touch salty between all the cheese, mayo and added salt. Next time I will eliminate the added salt or at least significantly reduce to just a dash. Other than that it was good.

    1. I’m glad you enjoyed the recipe. Yes, you can certainly adjust the added salt to your liking! 🙂

  156. Your pin buttons are not working. I tried several times to pin this and a couple other of your recipes. None will pin. It gives me an error message. However, I tried other sites recipes which did pin. So it seems the problem is your site and not Pinterest.

  157. Swiss chicken bake was extremely salty!! I would eliminate the salt for sure. Perhaps low sodium Swiss would help too. I would not make this recipe again.

  158. This has always been the go to recipe. My family and back thank you. Never can go wrong. I switch it up, by using the pastry puff breadsticks, or croissants. And use wild rice, and fresh brocolli.

    1. Oh I’m so glad this is a go-to recipe for you. Thanks for sharing! I’m happy to hear you all enjoyed it!

  159. 5 stars
    Made this for dinner last night and it was delish! Served it with rice, next time will try buttered noodles per my boys’ requests. Will definitely make again.

    1. Yay! I’m so glad to hear you enjoyed the recipe. This is a favorite at my house too. Thanks for sharing!

  160. 5 stars
    Wonderful meal, I did some substitutions due to diet restrictions and it was still amazing. I used low fat yogurt instead of sour cream and eliminated the salt.

    1. Yay! I’m so glad you were able to tweak as you needed for dietary restrictions and that you enjoyed the meal. Thanks for sharing!

  161. 5 stars
    Just put this in the oven a few minutes ago. The house smells wonderful! I’m sure it will taste as good as it smells.

  162. 5 stars
    This was very tasty! Had tons of flavor. We had leftovers the next night and those were good too! Will make again! Thanks!!

  163. 5 stars
    This was delicious!! Followed the recipe exactly, but did not add the salt.Thank you for a wonderful, easy weeknight meal❤ Yummy!!

  164. 5 stars
    Really good! I butterflied the chicken breasts and added my favorite seasonings to the meat as well. Otherwise, everything else was the exact same. This was delicious with a side of rice and corn on the cob.

  165. I used feta cheese along with the parmesan adds a nice balance, and I’ve even topped it off with crumbled cooked bacon sometimes. This is a great go to easy meal. I’ve served fresh spinach for the side, and wild grain rice! For bread I’ve used the pastry shell layers, into breadsticks, or crossiant rolls.

  166. 5 stars
    One of my favorite dishes ever and very easy to make. Chicken is so juicy and everyone loves it. I pair it with mashed potatoes.

    1. Sure! You could use mozzarella cheese in place of the Swiss. You could use light mayo in place of regular, plain greek yogurt in place of the sour cream, and add salt to taste rather than a specific amount. Obviously these changes may alter the flavor of the dish, but should still yield a yummy dish with less fat/cholesterol than the original recipe. You could serve over brown rice or quinoa too for more nutritional benefits than white rice.

  167. 5 stars
    I seldom ever post reviews…but after making this recipe, I couldn’t help myself!! It was so delicious and so easy…I couldn’t believe it!!! My husband and I both loved it!! Thank you so very much for this simply incredible recipe!!

    1. I appreciate you taking the time to write a review. Thank you so much!! I’m so happy to hear you and your husband enjoyed the recipe. Yay!!

  168. 2 stars
    The flavor is pretty good, however, be sure your chicken breasts are either fresh or rung out dry if from frozen. I patted mine dry which were from frozen, but ended up still having a quarter inch of liquid in the 13 x 9“ pan. Also, the mixture curdled so I was left with a strange consistency like ricotta.

  169. 5 stars
    This recipe has become a “hosting” staple! Whenever I’m having the missionaries or another couple over for dinner, i whip this out because it smells and tastes so fancy, but it is SO simple to make! And my whole family loves it, which is a true miracle. 😂

  170. 5 stars
    I made this the other night and it was so good I’m making it again tonight! I love to cook and I don’t mind complex recipes but this one is so simple that it’s hard to believe how yummy! This will be on my list of go to’s hen entertaining.

    1. Hooray!! I’m so glad to hear you loved the recipe. Simple and delicious is what we’re all about! 😉 Thanks for the kind words.

  171. 5 stars
    This has become one of my favorite recipes of all time! It is so easy to make and so delicious you will make it time and time again. Chicken so tender it melts in your mouth! Love this recipe.

  172. I love making this! I only have chicken breast tenderloins would I be able to use those for this recipe? If so, how long would I cook for?

    1. You could use those. I’d say maybe 20-25 minutes at 375? The best way to know if they are done is using a thermometer. When it ready 165 degrees, then you know the chicken is cooked through and just to perfection!

  173. 5 stars
    Everyone I have ever made this for loves it! Only thing I do different, is I chop up potatoes to put underneath the chicken and omg it’s soooooo good. I sometimes make extra sauce to cook directly on the potatoes. Makes the best tasting potatoes! Thanks for this recipe. I’ve used if for years

    1. You’re so welcome! I’m glad it’s been a favorite through the years. I love the idea to add potatoes too. Sounds delicious!!

  174. All right then. I’ve been looking for a chicken Parmesan recipe that doesn’t have mozzarella because I don’t have any. I do have Swiss cheese however. So here I go. I’m going to try this and I’ll let you know how it turned out

  175. 5 stars
    I have made this often. Each time my husband says this is the best, make chicken like this all the time,😁

    1. 5 stars
      So good! Only my husband kept asking for more sauce. Can I double the wet ingredients for double the sauce? Will it be too runny?

  176. 5 stars
    I have been making this dish since I saw your post in 2020. I love how it tastes so good every time! I am now eating low carb and this recipe is perfect. I make it and serve it over rice with carrots on the side all the time. This time I will make it with loaded cauliflower mash and green beans. I can’t wait to make it again. I follow the recipe exactly and it is perfect!

    1. Awe, that makes me so happy to hear! Thanks so much for sharing what you did with this recipe. It all sounds delicious!

  177. 4 stars
    I absolutely LOVED this recipe the only thing was the liquid was quite watery….anyone else experience that or know what could have caused it? Even though it was watery, it was still delicious. Would just like it to be a little thicker.

    1. 4 stars
      I had the same issue. I think it may have been juices from the chicken? I’m gonna try it with precooked chicken next time because it was really good but a lot of the sauce and cheese was in the juice.. I know mayo can separate when cooked too. I also put some crushed French’s dried onions on top. OMG!!! Game changer. All in all ot was very good, just not very saucy but liquidy.

      1. If the chicken is already pre-cooked (like canned chicken), you’ll just need to cook until everything is heated through. So 20-30 minutes or so? I’d say just keep an eye on it and when the cheese is bubbling and the sauce is melted and the chicken is warm, it’s ready! 🙂

  178. 5 stars
    I found this recipe about 5 years ago and make it all the time! My family loves it so much. I have used provolone, Swiss, and Munster cheese and it turns out divine every time. I have to say that I like the Munster best 😊

  179. I’m lactose intolerant I can handle Swiss and I made it with vegan mayo and dairy free sour cream it was delicious!

  180. 5 stars
    Had all ingredients but I wasn’t sure what to whip up for dinner. Searched my saved recipes on Pinterest & this recipe was selected. This is a whipped up dinner with little effort and a lot of taste! My hubby said nothing..crickets, he cleaned his plate and said “so glad we have leftovers”
    Served with rice as suggested but added a dollop of butter.
    This dinner was so good that I would definitely serve this to guests.

  181. 5 stars
    I made this with chicken tenders in a 5 x 7 rectangular dish. I used shredded parmesan. I found a recipe online that added a package of onion soup to the mayo and sour cream. I added that – no other spices except parika on the top. Baked 25 minutes and about 2 minutes under broiler. Husband loved it.

  182. 5 stars
    You get major brownie points! This is a great recipe and easy to modify for individual taste. You are so kind and patient to all the folks with lame criticisms, like it is your fault that it didn’t come out exactly like your drool-worthy picture. Cooking is an art and some people are not talented in the kitchen. I get creative based on what I have but this is so good just as you have shared.
    Happy thoughts! 🙂

  183. 4 stars
    I stayed close to the recipe. Only difference was I put seasoned salt on my chicken before I put on the Swiss cheese. I didn’t taste the Swiss cheese. The parmesan cheese in the sauce really shone through.
    Still it was simple and delicious and I’ll make it again sometime.

    1. This recipe has been the favorite of my family and friends. If the sauce loom cuddled it is still delicious. I make extra sauce because we love the sauce over buttered egg noodles. I have made this recipe for a group of 30 people and I’m always asked for the recipe.

  184. 5 stars
    I made this and the family loved it, so now we have it often. I do double the sauce though and skip the salt. It’s sooo delicious! So quick and easy too! Thanks for the recipe! An hour in the oven and it was perfect.

  185. 5 stars
    This is a WINNER!
    So easy even my husband can make it. We made baked potatoes with the chicken. Along witĥ a veg/salad and done. No stove to clean.