Covered in a rich and creamy parmesan sauce, then supplemented with melted Swiss cheese and crunchy bread, this Swiss chicken baking recipe is the best food. My children and my husband all love this creamy, misleading chicken breast, and I like how easy it is to make dinner with only 9 ingredients!
Creamy baking recipe of Swiss chicken
Creamy … Cheesy … don’t say! This baked Swiss chicken recipe has everything! I keep the breast of wet and juicy chicken, baking the oven in a tasty parmesan sauce. A blanket of Swiss cheese is blocked in a more humidity and more humidity and adds a wonderful aroma of walnuts to the chicken. But the icing on the cake is the Panko Pan-Toadian bread which adds the perfect crisis to this delicious chicken dinner. I simply can’t get enough!
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Make it easier!
If you are in a while, you can make this Swiss cheese chicken using a 10.5 ounces of condensed cream soup instead of the insults of the sauce. I still recommend shaking in some parmesan once heated for an additional aroma.
Swiss chicken baking recipe
Covered in parmesan sauce and supplemented with melted Swiss cheese and crispy bread, this creamy Swiss chicken baking recipe is the best food.
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serves 4 people
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Preheat the oven to 375 ° F. Grease a baking vessel of 9 × 13 inches and set aside.
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In a saucepan over medium heat, melt the butter. Once melted, beat in flour. Cook for 1-2 minutes.
2 tablespoons unsaid butter, 5 tablespoons flour for all purposes
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Beat slowly in the chicken broth and milk. Beat in the spice of poultry, pepper and salt. While whispering, bring the mixture to a low heat. Boil until thickened, about 2-3 minutes.
1 cup chicken broth, ½ cup of full milk, ¼ teaspoon poultry spice, ⅛ teaspoon of ground black pepper, ¼ teaspoon kosher salt
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Remove from the heat and beat in the parmesan cheese.
½ cup freshly grated parmesan cheese
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Pour half of the sauce into the baking vessel. Arrange the chicken over the sauce. Season with a peak of salt and pepper.
4 big boned chicken breasts, without skin, Kosher salt and freshly ground black pepper
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Melt with the remaining sauce and Swiss cheese. Cover and bake for 30 minutes.
4 slices of Swiss cheese
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Discover and bake for another 15-30 minutes or until the chicken is cooked.
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While the chicken cooks, heat the remaining 2 tablespoons butter in a pan on medium heat. Once melted, add Panko fishing. Cook, stir, until the crumb are golden.
½ cup with panko bread, 2 tablespoons unsaid butter
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Before serving, fill in the chicken with browned bread and optional fresh parsley.
Fresh parsley
** The ordinary strips or crushed ritz biscuits also work, “but they will not be as clear.
Nutritional information does not include optional ingredients.
Storage: Store the Swiss chicken in a tightly sealed container for up to 3 days or in the freezer up to 3 months.
Nutritional facts
Swiss chicken baking recipe
Amount per portion (1 portion)
Calories 431
Calories from fat 216
% Daily value*
Fat 24g37%
Saturated fat 14g88%
Trans 0.5g fat
1g polyunsaturated fat
6g monoinsaturated fat
Cholesterol 132mg44%
Sodium 804mg35%
Potassium 528mg15%
Carbohydrate 15g5%
1g fiber4%
2G sugar2%
Protein 37g74%
Vitamin A. 67714%
Vitamin C. 1mg1%
Calcium 365mg37%
Iron 1mg6%
* Daily percentage values are based on a 2000 calorie diet.
How to make Swiss cheese chickens step by step
Gather -with the ingredients: Gather everything you need to start. This will help ensure the recipe without problems.
Prepare the baking vessel: Preheat the oven to 375 ° F, then grease a 9 × 13 -inch baking dish and set aside.
Do Roux: In a saucepan over medium heat, melt 2 tablespoons of unsaid butter. Once melted, beat in 5 tablespoons of flour for all purposes and cook for 1-2 minutes.
Thick the sauce: Beat slowly in 1 cup of chicken broth and ½ cup milk. Beat in ¼ teaspoon of poultry spice, ⅛ teaspoon of ground black pepper and ¼ teaspoon of kosher salt. While whispering, bring the mixture to a low heat and boil until thickening, about 2-3 minutes.
Add the cheese: Remove the sauce from the heat and beat in ½ cup of freshly grated parmesan cheese.
Arrange the chicken: Pour half of the sauce into the baking vessel. Arrange 4 boneless chicken breasts, without skin, over the creamy sauce. Season with a peak of salt and pepper to taste.
Bake the chicken: Melt the chicken with the remaining sauce and 4 slices of Swiss cheese. Then cover and bake for 30 minutes.
Discover the chicken: Discover and bake for another 15-30 minutes or until the chicken is cooked.
Fry the crumb: While the chicken cooks in the oven, heat the remaining 2 tablespoons unsaid butter in a pan placed over medium heat. Once melted, add ½ cup of panko bread. Cook, stir until the crumb is golden.
From above and serve: Before serving, fill in the Swiss cheese chicken with browned bread and optional fresh parsley.
How to store and reheat
Store the Swiss chicken baked in a tightly sealed container for up to 3 days or in the freezer up to 3 months. I recommend you leave outside the crumb until you intend to reheat the vessel so that it remains crunchy. Rehearation covered in a 350 ° F oven for 15-20 minutes or until heating.
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