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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!
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:
For more baked chicken recipes:
- Crispy Baked Chicken
- Baked Chicken Fingers
- Baked Pesto Chicken
- Paprika Chicken
- Buttery Baked Chicken
Swiss Chicken
Video
Ingredients
- 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.
Notes
- 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.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering if you could use frozen chicken?
I definitely recommend letting the chicken thaw first before cooking. 😉
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.
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
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.
Love to hear that! Thank you 🙂
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…
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.
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!
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. 😉
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
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)
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!
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.
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.
Making it tonight for supper. Added a few pieces of bacon ??
Great idea!! Hope you like it!
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!
Can this be made the day before serving?
Yes it can! Just keep it in the refrigerator until you are ready to heat and serve.
It turned out amazing some of the best baked chicken I’ve ever had!