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Creamy Swiss Chicken Bake Recipe

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4 from 33 reviews

Creamy Swiss Chicken Bake is a comforting and cheesy baked chicken dish featuring boneless, skinless chicken breasts topped with Swiss cheese and a rich mixture of mayonnaise, sour cream, and Parmesan cheese. Baked to perfection, it offers a juicy, flavorful meal perfect served over rice or on its own.

Ingredients

Chicken and Cheese

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese, or mozzarella cheese

Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¾ cup grated Parmesan cheese, divided (½ cup and ¼ cup)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Optional for Serving

  • 4 cups cooked rice

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly and set it aside to prepare for the chicken.
  2. Prepare the Chicken: Pat the chicken breasts dry with a paper towel to remove moisture. This helps in even cooking and allows the sauce to cling better. Arrange the chicken breasts evenly inside the prepared baking dish.
  3. Add Cheese Layer: Place a slice of Swiss cheese on top of each chicken breast, ensuring it covers the surface to add creamy texture and flavor as it melts during baking.
  4. Make the Sauce: In a mixing bowl, combine mayonnaise, sour cream, ½ cup grated Parmesan cheese, garlic powder, salt, and pepper. Mix these ingredients until smooth and well blended.
  5. Apply Sauce and Garnish: Spread the prepared sauce mixture evenly over each cheese-topped chicken breast. Sprinkle the remaining ¼ cup Parmesan cheese on top for an additional cheesy crust.
  6. Bake the Chicken: Place the baking dish in the preheated oven and bake uncovered for 1 hour or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and juicy.
  7. Serve: Remove from the oven and let the chicken rest briefly. Serve the creamy Swiss chicken breasts on their own or over cooked rice as preferred.

Notes

  • To reduce calories, substitute light or low-fat mayonnaise and sour cream.
  • Bake uncovered. If the cheese or sauce starts to brown too quickly, tent the dish loosely with foil to prevent burning.
  • For even cooking, pound thicker parts of the chicken breasts with a kitchen mallet to uniform thickness.
  • Avoid overcooking chicken to prevent toughness; use quality chicken and monitor temperature carefully.
  • Prep ahead by covering and refrigerating for up to 2 days or freezing for up to 3 months. Thaw overnight in the fridge if frozen, and allow to sit at room temperature for 30 minutes before baking.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
  • Reheat leftovers in a 350°F oven covered with foil for 15-20 minutes, or use a microwave for individual servings.

Find it online: https://flavorspath.com/creamy-swiss-chicken-bake-recipe/