Crunchy-Topped Swiss Chicken Bake
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Crunchy-Topped Swiss Chicken Bake
Description
The Crunchy-Topped Swiss Chicken Bake features boneless, skinless chicken breasts baked under slices of Swiss cheese and a creamy, seasoned sauce made from chicken broth, milk, and flour thickened with herbs and poultry seasoning. The sauce is gently cooked on the stovetop until thickened and poured over the chicken before baking. The breadcrumb topping is seasoned with garlic, onion, parsley, and poultry seasoning and mixed with melted butter to create a golden, crunchy finish after baking.
The texture balances the juicy, tender chicken and smooth cheese sauce with the crispness of the panko topping. Baking covered initially allows the chicken to cook through evenly and the sauce to remain moist before uncovering for the final browning of the topping.
This dish pairs nicely with starches like rice or quinoa, which help absorb the flavorful sauce. It works well as a main course for family dinners or gatherings.
For freezing, the sauce should be cooled before assembly. Freeze the casserole covered and store the topping separately frozen. When baking from frozen, extend the cook time accordingly before adding the topping and finishing the bake uncovered for the crunchy crust. You can double the sauce if a saucier result is preferred.
Ingredients
Sauce:
- ¾ cup chicken broth low-sodium
- ⅛ teaspoon poultry seasoning
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Pinch black pepper
- ¼ teaspoon salt more to taste if needed
- Pinch parsley dried
- Pinch paprika
- ¾ cup milk
- ¼ cup all-purpose flour
Chicken and Cheese:
- 5-6 chicken breast boneless skinless
- 5-6 swiss cheese large slices
Topping:
- 1 ¼ cups panko bread crumbs
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ teaspoon parsley dried
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan.
- For the sauce, in a medium saucepan, bring the broth and all the seasonings to a simmer. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth. While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly. Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes. Remove from the heat and add additional salt and pepper to taste as needed.
- Pat the chicken dry and lightly season with salt and pepper on each side. Place the chicken in a single layer in the baking pan - it's ok if the chicken is crammed in side-by-side as long as it isn't overlapping much.
- Place a slice of Swiss cheese on every chicken breast. Pour the sauce evenly over the top. Cover the pan with aluminum foil and bake for 30 minutes.
- While baking, make the topping: in a ziploc bag or in a bowl, toss together the panko, poultry seasoning, garlic powder, onion powder and dried parsley. Drizzle in the melted butter and mix to combine.
- After the first 30 minutes of baking, remove the pan from the oven, uncover and sprinkle with the topping mixture. Return to the oven, uncovered, and bake for 20 minutes, until the crumbs are golden and the chicken is cooked through.
- Let the casserole rest 5-10 minutes before serving. Serve over hot, cooked rice or quinoa, if desired.
Notes
- Serve this chicken bake over cooked rice or quinoa to catch the creamy sauce.
- If you prefer a saucier dish, consider doubling the sauce amount before baking.
- To freeze, cool the sauce before assembling, freeze the casserole covered separately from the breadcrumb topping.
- Bake from frozen by increasing cooking time, then add topping and bake uncovered until golden and chicken is fully cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 281kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 85mg | 28% |
| Sodium | 380mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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