Welcome to a culinary journey that brings the heart of Switzerland to your kitchen with our roundup of 17 Delicious Swiss Chicken Recipes for Every Occasion. Whether you’re craving cozy comfort food, seeking a quick weeknight dinner, or planning a special meal, these recipes promise to delight your taste buds and inspire your cooking. Let’s dive into the flavors that make Swiss chicken dishes a must-try!
Creamy Swiss Chicken Bake
Perhaps there’s no comfort quite like the embrace of a creamy, hearty dish after a long day, and this Creamy Swiss Chicken Bake is just that—a tender, flavorful retreat. It’s a simple yet profound dish that brings together the richness of Swiss cheese and the subtle depth of herbs, all cradled in a creamy sauce that’s both comforting and elegant.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- For the topping:
- 4 slices Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, just until golden. They don’t need to be fully cooked through. Tip: Letting the chicken get a nice sear adds depth to the dish’s flavor.
- Transfer the chicken to the prepared baking dish, arranging them in a single layer.
- In the same skillet, combine heavy cream, chicken broth, garlic powder, onion powder, and thyme. Bring to a simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened. Tip: Simmering the sauce gently ensures it coats the back of a spoon without breaking.
- Pour the sauce evenly over the chicken in the baking dish.
- Top each chicken breast with a slice of Swiss cheese, then sprinkle with Parmesan cheese and breadcrumbs.
- Bake for 25-30 minutes, until the chicken is cooked through and the topping is golden and bubbly. Tip: For an extra crispy topping, broil for the last 2-3 minutes, watching closely to prevent burning.
Kindly savor the creamy texture of the sauce against the tender chicken, with the Swiss cheese melting into every bite. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both indulgent and wholesome.
Swiss Chicken Casserole with Stuffing
Fondly remembering the comfort of home-cooked meals, this dish brings together the simplicity of chicken and the heartiness of stuffing in a harmonious blend. It’s a recipe that whispers of autumn evenings and the warmth of the oven, a true testament to the joy of simple ingredients coming together.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 tsp dried thyme
- For the stuffing:
- 2 cups dry stuffing mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, just until golden. They don’t need to be fully cooked through at this stage.
- In a medium bowl, whisk together the cream of chicken soup, milk, and thyme until smooth.
- Place the partially cooked chicken breasts in the prepared baking dish. Pour the sauce evenly over the chicken.
- In another bowl, combine the stuffing mix, melted butter, and chicken broth. Stir until the stuffing is moistened.
- Sprinkle the stuffing mixture over the chicken and sauce in the baking dish, covering it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the stuffing is golden and crispy on top.
- Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.
Every bite of this casserole offers a delightful contrast between the tender chicken, creamy sauce, and the crispy, buttery stuffing topping. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that comforts and satisfies.
Garlic Parmesan Swiss Chicken
Evening light filters through the kitchen window as I ponder the simplicity and depth of flavors in this dish, a comforting blend of tender chicken, aromatic garlic, and the rich, nutty notes of Parmesan and Swiss cheeses.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Season the chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden but not fully cooked. Transfer to the prepared baking dish.
- In the same skillet, melt 2 tbsp butter over medium heat. Add 4 minced garlic cloves and sauté for 1 minute, until fragrant.
- Pour in 1 cup heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low.
- Stir in 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until the sauce is smooth and slightly thickened, about 2 minutes.
- Pour the sauce evenly over the chicken in the baking dish.
- Sprinkle 1 cup shredded Swiss cheese and 1/4 cup grated Parmesan cheese over the chicken.
- Bake for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.
- Garnish with 1 tbsp chopped fresh parsley before serving.
Layers of melted cheese cloak the chicken in a velvety sauce, with each bite offering a harmonious blend of garlic and Parmesan. Serve alongside a crisp green salad or over a bed of steamed vegetables for a complete meal.
Swiss Chicken with Mushroom Sauce
Venturing into the kitchen on a quiet evening, the thought of preparing something comforting yet elegant led me to this dish. It’s a harmonious blend of tender chicken and earthy mushrooms, enveloped in a creamy sauce that whispers of Swiss valleys.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mushroom sauce:
- 2 cups sliced mushrooms
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side, until golden brown. Transfer to a baking dish.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- Sprinkle flour over the mushrooms, stirring constantly for 1 minute to cook the flour.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens slightly, about 2 minutes.
- Stir in the heavy cream, thyme, salt, and pepper. Simmer for another 2 minutes, then pour the sauce over the chicken in the baking dish.
- Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Rich in flavor, the chicken emerges succulent beneath its velvety mushroom cloak. Serve it over a bed of buttery noodles or alongside steamed green beans for a meal that feels both nourishing and indulgent.
Slow Cooker Swiss Chicken
Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that requires little more than patience and the gentle hum of a slow cooker. This Swiss chicken recipe, with its tender meat and creamy, herb-infused sauce, is a testament to the beauty of simplicity and the warmth of home cooking.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup dry white wine
- 1 tsp dried thyme
- For topping:
- 4 slices Swiss cheese
- 1/2 cup crushed herb-seasoned stuffing mix
- 2 tbsp melted butter
Instructions
- Season the chicken breasts with salt and pepper, then place them in the slow cooker.
- In a medium bowl, whisk together the cream of chicken soup, milk, white wine, and dried thyme until smooth. Pour this mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 4-5 hours or until the chicken is tender and reaches an internal temperature of 165°F.
- Once the chicken is cooked, place a slice of Swiss cheese on each breast. Sprinkle the crushed stuffing mix evenly over the cheese, then drizzle with melted butter.
- Cover and cook on HIGH for an additional 15-20 minutes, or until the cheese is melted and the topping is lightly browned.
Kindly let the dish rest for a few minutes before serving to allow the flavors to meld beautifully. The chicken emerges fork-tender, enveloped in a creamy sauce with a hint of thyme, while the cheesy, buttery topping adds a delightful crunch. Serve it over a bed of steamed rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.
Swiss Chicken and Broccoli Alfredo
Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm embrace. Swiss Chicken and Broccoli Alfredo is just that—a creamy, hearty dish that brings together tender chicken, crisp broccoli, and a rich Alfredo sauce, all under a golden blanket of melted Swiss cheese.
Ingredients
- For the chicken and broccoli:
- 2 boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Alfredo sauce:
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For topping:
- 1 cup shredded Swiss cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, warm the olive oil. Add the cubed chicken, salt, and pepper. Cook for 5-7 minutes, until the chicken is no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
- Add the broccoli florets to the skillet with the chicken. Cook for an additional 3-4 minutes, until the broccoli is bright green and slightly tender. Tip: Covering the skillet helps steam the broccoli faster.
- In a separate saucepan, combine the heavy cream, Parmesan cheese, garlic powder, and salt. Stir over low heat until the cheese melts and the sauce thickens slightly, about 5 minutes. Tip: Constant stirring prevents the sauce from sticking to the bottom.
- Transfer the chicken and broccoli mixture to a baking dish. Pour the Alfredo sauce evenly over the top.
- Sprinkle the shredded Swiss cheese over the Alfredo sauce.
- Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
Every bite of this dish offers a delightful contrast—the creamy sauce clings to the tender chicken and crisp broccoli, while the Swiss cheese adds a nutty depth. Serve it over a bed of fettuccine or with a side of crusty bread to soak up every last drop of sauce.
Honey Mustard Swiss Chicken
Amidst the quiet hum of the kitchen, there’s a dish that brings warmth to the table with its golden hues and comforting aromas. Honey Mustard Swiss Chicken is a melody of sweet and tangy, wrapped in the creamy embrace of Swiss cheese, a testament to the simple joys of home cooking.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the honey mustard sauce:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- For topping:
- 4 slices Swiss cheese
- 1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Season the chicken breasts evenly with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken breasts to the skillet, cooking for 4-5 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
- While the chicken cooks, whisk together honey, Dijon mustard, whole grain mustard, and apple cider vinegar in a small bowl until smooth.
- Once the chicken is browned, pour the honey mustard sauce over the chicken, turning each piece to coat evenly.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
- Remove the skillet from the oven and place a slice of Swiss cheese on each chicken breast. Return to the oven for 2 minutes, or until the cheese is melted.
- Sprinkle with chopped fresh parsley before serving. Tip: Fresh parsley adds a burst of color and freshness to the dish.
How the honey mustard glaze caramelizes into a sticky-sweet crust, while the Swiss cheese melts into a velvety layer, is nothing short of magical. Serve it alongside a crisp green salad or over a bed of fluffy rice to soak up every last drop of sauce.
Swiss Chicken Roll Ups
Today, as the light fades softly outside, I find myself drawn to the comfort of creating something both simple and satisfying in the kitchen. Swiss Chicken Roll Ups, with their tender embrace of flavors, seem just right for a quiet evening.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 cup Swiss cheese, shredded
- 1/2 cup spinach, finely chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 tbsp olive oil
- For the roll ups:
- 4 large flour tortillas
- 1 tbsp butter, melted
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish.
- In a bowl, mix the shredded chicken, Swiss cheese, spinach, and sun-dried tomatoes with olive oil until well combined.
- Lay out the tortillas and evenly divide the chicken mixture among them, spreading it slightly off-center.
- Roll each tortilla tightly around the filling and place seam side down in the prepared baking dish.
- Brush the tops of the roll ups with melted butter for a golden finish.
- Bake for 20 minutes, or until the tortillas are crispy and the cheese is bubbly.
- While the roll ups bake, prepare the sauce by combining heavy cream, chicken broth, and garlic powder in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Serve the roll ups hot, drizzled with the creamy sauce.
Melted Swiss cheese oozes gently from each bite, complemented by the slight tang of sun-dried tomatoes and the freshness of spinach. For an extra touch, garnish with a sprinkle of fresh herbs or a side of crisp green salad.
Bacon Wrapped Swiss Chicken
Comfort comes in many forms, and today, it’s wrapped in the savory embrace of bacon and the creamy melt of Swiss cheese, a dish that feels like a quiet moment of indulgence amidst the hustle of life.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the filling:
- 4 slices Swiss cheese
- 8 slices bacon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Season each chicken breast evenly with salt, black pepper, and garlic powder, ensuring every piece is well-coated for flavor.
- Place one slice of Swiss cheese on top of each seasoned chicken breast, folding the cheese if necessary to fit neatly.
- Carefully wrap each chicken breast with two slices of bacon, overlapping slightly to cover the cheese and secure the ends underneath the chicken.
- Arrange the bacon-wrapped chicken breasts on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful bite every time.
Savory and rich, the bacon wrapped Swiss chicken offers a delightful contrast between the crispy bacon exterior and the tender, juicy chicken inside. Serve it alongside a crisp green salad or roasted vegetables to balance the dish’s richness, making it a meal that’s as satisfying to the palate as it is to the soul.
Swiss Chicken and Rice Casserole
Yesterday, as the evening light faded, I found myself craving something comforting yet uncomplicated, a dish that would wrap around me like a warm blanket. That’s when I remembered the Swiss Chicken and Rice Casserole, a humble yet deeply satisfying meal that feels like a hug from the inside.
Ingredients
- For the casserole:
- 2 cups uncooked white rice
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spread the uncooked rice evenly at the bottom of the prepared baking dish.
- Place the chicken breasts on top of the rice, spacing them evenly.
- In a medium bowl, whisk together the cream of chicken soup, milk, salt, and pepper until smooth. Pour this mixture over the chicken and rice.
- Sprinkle the shredded Swiss cheese evenly over the top.
- In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture over the cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the chicken is cooked through (internal temperature should reach 165°F).
- Let the casserole stand for 5 minutes before serving to allow the rice to absorb any remaining liquid.
Velvety and rich, this casserole brings together the tender juiciness of chicken with the creamy, cheesy goodness of Swiss cheese, all nestled atop perfectly cooked rice. For a touch of freshness, serve it with a side of steamed green beans or a crisp salad.
Swiss Chicken with Asparagus
Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug on a plate. Swiss Chicken with Asparagus is one such meal, where simplicity meets elegance, and every bite tells a story of home.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 4 slices Swiss cheese
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
- Transfer the chicken to the prepared baking dish. Arrange the asparagus around the chicken.
- Spread mayonnaise evenly over each chicken breast, then top with a slice of Swiss cheese. Sprinkle Parmesan cheese over the asparagus. Tip: The mayonnaise helps keep the chicken moist and adds a subtle tang.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and slightly golden. Tip: Use a meat thermometer for perfect doneness.
Resting the dish for a few minutes before serving allows the juices to redistribute, ensuring every bite is succulent. The creamy Swiss cheese melts into the tender chicken, while the asparagus adds a crisp, fresh contrast. For a delightful twist, serve over a bed of wild rice to soak up the delicious juices.
Swiss Chicken Piccata
Gently, the aroma of butter and lemon fills the kitchen, a reminder of the simple pleasures that cooking brings. Swiss Chicken Piccata, with its tender slices of chicken and vibrant sauce, offers a comforting yet elegant meal that feels like a warm embrace.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 2 tbsp unsalted butter
- 1/4 cup chopped fresh parsley
Instructions
- Place each chicken breast half between two pieces of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.
- In a shallow dish, combine flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side. Remove chicken and set aside.
- In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook for 2 minutes.
- Stir in capers and butter until the butter is melted and the sauce slightly thickens, about 1 minute.
- Return chicken to the skillet, turning to coat in the sauce. Cook for an additional 1 minute to heat through.
- Sprinkle with chopped parsley before serving.
Velvety slices of chicken, bathed in a tangy, buttery sauce, make this dish a delightful centerpiece. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that balances richness with brightness.
Swiss Chicken and Dumplings
Zephyrs of autumn whisper through the kitchen as we gather around the stove, where the comforting embrace of Swiss Chicken and Dumplings awaits. This dish, a tender melody of flavors, invites us to slow down and savor each bite, much like the gentle unfolding of the season itself.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp unsalted butter, melted
- For the sauce:
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp garlic powder
Instructions
- In a large pot, heat olive oil over medium heat. Add chicken pieces, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Tip: Avoid overcrowding the pot to ensure even cooking.
- Remove the chicken from the pot and set aside. In the same pot, pour in chicken broth, heavy cream, thyme, and garlic powder. Bring to a simmer over medium heat.
- While the sauce simmers, prepare the dumplings. In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Tip: Overmixing the dough will make the dumplings tough.
- Drop tablespoon-sized portions of the dumpling dough into the simmering sauce. Cover and cook for 15 minutes without lifting the lid. Tip: Keeping the lid on ensures the dumplings steam properly.
- Return the cooked chicken to the pot, stirring gently to combine. Simmer for an additional 5 minutes to heat through.
Velvety sauce clings to each tender piece of chicken, while the dumplings, light as clouds, offer a comforting contrast. Serve this dish in deep bowls, perhaps with a sprinkle of fresh parsley, to fully embrace its homely charm.
Swiss Chicken Pasta Bake
Lately, I’ve found myself craving the comforting embrace of a dish that’s both hearty and effortlessly elegant, a meal that feels like a warm hug on a cool evening. Swiss Chicken Pasta Bake, with its creamy textures and rich flavors, has been my go-to, a recipe that marries simplicity with indulgence in every bite.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 1 tbsp olive oil
- For the chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- For the sauce:
- 2 cups heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Bring a large pot of salted water to a boil, add the penne pasta and olive oil, and cook until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, season the chicken cubes with garlic powder, onion powder, salt, and pepper. In a skillet over medium heat, cook the chicken until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- In the same skillet, lower the heat and add the heavy cream, Swiss cheese, Parmesan cheese, and thyme. Stir continuously until the cheeses melt and the sauce thickens slightly, about 3-5 minutes. Tip: Keep the heat low to prevent the sauce from separating.
- Combine the cooked pasta and chicken with the sauce, then transfer the mixture to the prepared baking dish.
- In a small bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the pasta mixture.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the sauce is bubbly. Tip: For an extra crispy topping, broil for the last 2 minutes.
When it emerges from the oven, the Swiss Chicken Pasta Bake is a symphony of textures—creamy, cheesy, with a satisfying crunch from the golden topping. Serve it alongside a crisp green salad or steamed vegetables for a meal that’s as balanced as it is delicious.
Swiss Chicken with Cranberry Sauce
Just like the quiet moments before dawn, this dish brings a comforting warmth that slowly fills the room, blending the rich flavors of Swiss cheese with the tart sweetness of cranberry sauce.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 4 slices Swiss cheese
- 1/2 cup whole berry cranberry sauce
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes on each side until golden brown. Tip: Avoid overcrowding the pan to ensure each piece cooks evenly.
- Transfer the chicken to a baking dish. Top each breast with a slice of Swiss cheese.
- In a small bowl, mix cranberry sauce, breadcrumbs, and melted butter. Spoon this mixture over the cheese-covered chicken. Tip: The butter helps the breadcrumbs achieve a golden, crispy texture.
- Bake in the preheated oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy to avoid overcooking.
Kindly savor the contrast between the creamy Swiss cheese and the vibrant cranberry sauce, a pairing that elevates the humble chicken breast into a dish with layers of flavor and texture. Serve alongside roasted vegetables or a simple green salad for a complete meal.
Swiss Chicken and Potato Gratin
Lately, I’ve found myself drawn to the comforting embrace of dishes that speak to the soul, especially as the evenings grow cooler. This Swiss Chicken and Potato Gratin is one such recipe, a harmonious blend of tender chicken, creamy potatoes, and a golden, cheesy crust that feels like a warm hug.
Ingredients
- For the chicken and potatoes:
- 2 cups diced chicken breast
- 4 cups thinly sliced potatoes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- For the topping:
- 1 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, toss the diced chicken and sliced potatoes with olive oil, salt, and black pepper until evenly coated.
- Transfer the chicken and potato mixture to a greased baking dish, spreading it out into an even layer.
- In a separate bowl, whisk together the heavy cream, chicken broth, garlic powder, and onion powder to create the sauce.
- Pour the sauce evenly over the chicken and potatoes, ensuring all pieces are lightly covered.
- Sprinkle the shredded Swiss cheese and grated Parmesan cheese evenly over the top for a golden crust.
- Bake in the preheated oven for 45 minutes, or until the top is bubbly and golden brown, and the potatoes are tender when pierced with a fork.
- Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.
Delightfully creamy with a satisfying crunch from the cheese topping, this gratin pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. The layers of flavor meld together beautifully, making each bite a testament to the simplicity and elegance of home cooking.
Swiss Chicken with Herbed Butter
Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something comforting yet elegant. This Swiss Chicken with Herbed Butter is that dish—a tender embrace of flavors, simple yet profound.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the herbed butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp garlic powder
- For the topping:
- 4 slices Swiss cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
- Transfer the chicken to a baking dish.
- In a small bowl, mix the softened butter, parsley, thyme, and garlic powder until well combined. Tip: Let the butter sit at room temperature for easier mixing.
- Spread the herbed butter evenly over each chicken breast.
- Top each breast with a slice of Swiss cheese, then sprinkle breadcrumbs over the cheese. Tip: For extra crunch, toast the breadcrumbs lightly before sprinkling.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Zesty yet comforting, this dish offers a delightful contrast between the crispy, cheesy topping and the juicy, buttery chicken beneath. Serve it alongside a crisp green salad or over a bed of steamed vegetables for a meal that feels both indulgent and wholesome.
Conclusion
Mouthwatering and versatile, these 17 Swiss chicken recipes are sure to delight at any gathering. Whether you’re cooking for a cozy family dinner or a festive occasion, there’s something here for everyone. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary creations on Pinterest. Happy cooking!
