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!

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. 🙂

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.

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:

• Favorite Dinner Rolls
• Baked Asparagus
• Roasted Brussel Sprouts
• Tomato Mozzarella Salad

For more baked chicken recipes:

• Crispy Baked Chicken
• Baked Chicken Fingers
• Baked Pesto Chicken
• Paprika Chicken
• Buttery Baked Chicken

4.95 from 460 votes

Swiss Chicken

By: Kristyn Merkley

Indulge in cheesy comfort with creamy swiss chicken bake, an easy weeknight dish smothered in decadent creamy goodness.

Servings: 4

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 4 boneless, skinless chicken breasts
• ▢ 4 slices swiss cheese, or mozzarella cheese
• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ ¾ cup grated parmesan cheese, divided
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 4 cups cooked rice, for serving, optional

Instructions 

• Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
• Pat chicken dry and place in prepared pan.
• Place a slice of Swiss cheese on top of each chicken breast.
• In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, garlic powder, salt and pepper. Spread mixture over chicken and sprinkle with remaining ¼ cup Parmesan.
• Bake for 1 hour, until the internal temperature of the chicken reaches 165°F. Serve chicken on its own or over rice.

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Notes

Recipe Tips.

• To cut back on calories, use light/low-fat dairy products.
• Bake uncovered, but if the top cheeses or sauce start to brown too fast, tent with foil for the remainder of the bake time.
• To help the chicken cook evenly, use a kitchen mallet to pound the thicker parts of the breast so that it is an even thickness throughout.
• Avoid rubbery chicken by not overcooking. This can be exacerbated by uneven cooking or using lower-quality chicken that may be affected by conditions like “woody breast.”

Prep ahead. Cover the baking dish with plastic wrap, and again with aluminum foil. Store in the fridge for 2 days or freeze for up to 3 months. If frozen, thaw in the fridge overnight. Let the dish sit on the counter for 30 minutes before baking uncovered.

Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.

Reheat. Use the oven to reheat several pieces; preheat it to 350°F (175°C), cover the dish with foil to trap moisture, and bake for 15-20 minutes, or until the center is hot. For individual servings, reheat in the microwave. 

For more substitutions and tips, check out the full recipe post

Nutrition

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.