This creamy Swiss chicken bake has a savory Parmesan crust and melted Swiss cheese on top. Made with just a few simple ingredients, it’s cozy, comforting, and family-friendly.

Angled view of Swiss chicken breasts baked in a white dish garnished with parsley.

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Creamy Baked Swiss Chicken

Creamy baked Swiss chicken takes oven baked chicken breasts up a notch by smothering them in a creamy Parmesan mayonnaise coating, topping them with slices of Swiss cheese, and baking until juicy and golden.

This easy chicken bake is cozy, comforting, and full of flavor. It’s a simple weeknight dinner the whole family enjoys, and you can customize it with breadcrumbs for a little crunch, just like my Parmesan ranch chicken.

Ingredients Notes

Ingredients for Swiss chicken including raw chicken breasts, Swiss cheese slices, shredded parmesan, mayonnaise, spices, and seasonings arranged on a white surface.

Find the full printable recipe with specific measurements below.

  • Chicken breasts: Boneless skinless chicken breasts is what I use for this dish. You can swap for chicken thighs if preferred. Again, I would go with boneless.
  • Swiss cheese: Sliced Swiss cheese is easy to lay down, but you can also use freshly grated.
  • Mayonnaise and Parmesan cheese: For the cheesy coating. It helps keep the chicken nice and moist and adds great flavor.
  • Seasoning: Garlic powder, Italian seasoning, salt, and pepper.

How to Make Swiss Chicken

Mix the mayo, Parmesan, and seasonings in a shallow bowl or pie pan.

Glass bowl with mayonnaise, parmesan cheese, salt, pepper, garlic powder, and Italian seasoning ready to be mixed.

Coat the chicken in the sauce and place in a prepared casserole dish.

Raw chicken breast coated in a creamy seasoned mixture in a glass bowl.

Lay the slices of Swiss on top and sprinkle the remaining Parmesan cheese on top.

Chicken breasts coated in creamy mixture topped with slices of Swiss cheese and sprinkled parmesan in a baking dish before cooking.

Bake at 375°F oven for 45 minutes until the cheese is melted and the chicken is cooked through to an internal temperature of 165°F. Garnish with fresh parsley and serve!

Four baked Swiss chicken breasts in a casserole dish, covered with melted cheese and garnished with chopped parsley.

Recipe Tips

  • Fully cooked. Use a digital thermometer to read the internal temperature. Depending on the thickness of the chicken, it may alter the bake time needed to cook through.
  • If the top starts to brown, tent with foil for the remaining bake time. I didn’t need to but all ovens bake a bit differently.
  • Smaller portions. Use an 8×8 baking dish if your chicken breasts are smaller (or if you’re making fewer pieces).
  • For a slightly different flavor, swap mayo for cream of chicken soup and coat it in Italian breadcrumbs. It’s similar to my chicken and stuffing casserole, but with cheese!
  • Serving suggestions: Serve this chicken and Swiss bake with rice and a simple spring salad or Caprese salad. You could also do a side of creamy penne pasta and some steamed veggies.
A serving of creamy Swiss chicken over white rice on a plate with a fresh green salad on the side.

More chicken recipes to try include pesto chicken, poppy seed chicken casserole and broccoli chicken divan.

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Angled view of Swiss chicken breasts baked in a white dish garnished with parsley.

Baked Swiss Chicken

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
This creamy Swiss chicken bake has a savory Parmesan crust and melted Swiss cheese on top. It's simple to make, cozy, comforting, and family-friendly.
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Ingredients 

  • 4 chicken breasts , boneless and skinless
  • 4 slices swiss cheese
  • ½ cup mayonnaise
  • ½ cup parmesan cheese , grated and divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper

For serving: rice and fresh parsley

Instructions

  • Preheat and prepare: Preheat oven to 375° F. Coat a 9×13 casserole dish with nonstick cooking spray.
  • Make sauce: In a shallow bowl or pie pan, mix together 1/2 cup mayonnaise, 1/4 cup of the parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Dip chicken: Coat the chicken with the sauce and place in the prepared casserole dish. Top with slices of swiss cheese and sprinkle remaining 1/4 cup parmesan cheese on top. Add more if desired.
  • Bake: Bake for 45 minutes, or until chicken reaches 165°F. Serve warm with rice.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pan size: You may use a 8×8 baking dish if your chicken breasts are smaller.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
To Freeze: Let the chicken cool completely, then wrap each piece in plastic wrap or place in a freezer-safe container for up to 2 months. Thaw and reheat.
Make Ahead: Assemble the dish up to a day in advance and refrigerate covered until ready to bake.

Nutrition

Calories: 774kcal, Carbohydrates: 46g, Protein: 62g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 181mg, Sodium: 965mg, Potassium: 939mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 335IU, Vitamin C: 3mg, Calcium: 339mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.