Baked Swiss Chicken
This Baked Swiss Chicken is an easy, comforting dinner made with tender chicken breasts baked in a creamy celery sauce and topped with melted Swiss cheese. With only a few ingredients and almost no prep, this recipe delivers a satisfying, family-friendly dinner in under 30 minutes.
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A Quick Look at the Recipe
✅ Recipe Name: Baked Swiss Chicken
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, cream of celery soup, Swiss cheese
📖 Dietary Info: Naturally gluten-free; grain-free; oil-free
👌 Difficulty: Very easy - minimal prep and one baking dish
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As the chicken bakes, it absorbs the flavor of the sauce, and the Swiss cheese melts into a smooth, bubbly layer that adds just the right amount of sharpness and creaminess. The result is a cozy, no-fuss dinner that pairs well with vegetables, rice, or roasted potatoes, and is easy enough to make any night of the week.
For more easy chicken dinners, try our Prosciutto Wrapped Chicken, Banana Pepper Chicken, or Baked Buffalo Chicken Wings, all simple, comforting dishes made with everyday ingredients.
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Why You'll Love this Baked Swiss Chicken:
Simple, comforting flavors: Creamy celery sauce and melty Swiss cheese create a rich, savory topping for tender baked chicken.
Minimal prep: Just filet the chicken, season, pour on the sauce, and bake - perfect for busy weeknights.
One-dish dinner: Everything cooks in the same baking dish, making cleanup quick and easy.
Quick cooking time: Fileted chicken cooks fast and stays juicy, so dinner is ready in about 30 minutes.
Easy to pair: Serve with rice, mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Key Ingredients:
- chicken breasts. Fileted for even cooking and a tender, juicy texture.
- cream of celery soup. Creates a creamy, savory sauce with minimal effort; adds moisture and flavor as the chicken bakes.
- swiss cheese: Melts smoothly over the chicken, adding mild sharpness and a bubbly, golden finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Cheese swaps: Try provolone, mozzarella, or Monterey Jack if you prefer a milder or more melty cheese.
- Add vegetables: Layer sliced mushrooms, spinach, or broccoli under the soup for a more filling, one-pan dinner.
- Crunchy topping: Add a sprinkle of gluten-free breadcrumbs or crushed crackers on top before the final bake for extra texture.
- Make it lighter: Use a reduced-sodium or lighter cream soup and halve the cheese.
- Spice it up: Add paprika, garlic powder, or Italian seasoning to the chicken before adding the sauce.
How to Make Baked Swiss Chicken:
- Step 1: Preheat the oven to 350°F. Trim any excess fat from the chicken breasts, then carefully slice each breast in half horizontally to create thin filets.
- Step 2: Arrange the chicken filets in a 9×12 baking dish, season with salt and pepper. Pour the cream of celery soup over the chicken making sure each piece is coated.
- Step 3: Bake for 20 minutes, or until the chicken is just cooked through.
- Step 4: Lay the Swiss cheese slices evenly on top of the hot chicken. Return the dish to the oven for 5 additional minutes.
Recipe Notes & Tips:
- Filet evenly: Slicing the chicken breasts into even filets helps them cook faster and prevents overcooking.
- Check doneness early: Chicken can dry out if baked too long, start checking around the 18-20 minute mark.
- Use quality Swiss cheese: Freshly sliced deli Swiss melts more smoothly than pre-packaged slices.
- Don't skip the sauce: The cream of celery soup keeps the chicken moist and creates a built-in gravy for serving.
- Broil for a golden top: After the cheese melts, broil for 1-2 minutes for a lightly browned, bubbly finish.
- Add seasoning if desired: A sprinkle of garlic powder, paprika, or Italian seasoning adds extra flavor without complicating the recipe.
- Serve with simple sides: Rice, mashed potatoes, green beans, or roasted vegetables pair perfectly with the creamy sauce.
How to Store:
Refrigerator: Store leftovers in an airtight container for 3-4 days. Reheat in the microwave or in a covered baking dish at 350°F until warmed through.
Freezer: Freeze cooked chicken (without the cheese topping, if possible) for up to 2 months. Thaw overnight in the fridge before reheating. Add fresh Swiss cheese when reheating for best texture.
Reheating Tip: Add a splash of chicken broth or water before reheating to keep the sauce creamy and prevent the chicken from drying out.
Baked Swiss Chicken FAQs:
Yes. Baked Swiss Chicken works well with cream of chicken, cream of mushroom, or cream of asparagus soup. Each option slightly changes the flavor, but the creamy texture and moisture remain the same. Choose a gluten-free condensed soup if needed.
Thinly sliced chicken breasts cook quickly and evenly, making them ideal for Baked Swiss Chicken. You can also use chicken tenders; just reduce cooking time slightly. Bone-in chicken is not recommended because it alters the bake time and prevents even melting of the cheese.
Yes. Assemble Baked Swiss Chicken up to 24 hours in advance without baking. Cover and refrigerate, then bake as directed when ready. Add the Swiss cheese during the final minutes so it melts fresh.
Baked Swiss Chicken
Ingredients
Instructions
- Preheat the oven to 350°F. Trim any excess fat from the chicken breasts, then carefully slice each breast in half horizontally to create thin filets.
- Arrange the chicken filets in a 9×12 baking dish. It's fine if they overlap slightly. Season both sides with salt and pepper.
- Pour the cream of celery soup over the chicken and use a spatula to spread it evenly across the dish, making sure each piece is coated.
- Bake for 20 minutes, or until the chicken is just cooked through.
- Lay the Swiss cheese slices evenly on top of the hot chicken and sauce. Return the dish to the oven for 5 additional minutes, or until the cheese has fully melted and becomes bubbly around the edges.
- Let the dish rest for a few minutes, then serve warm with your favorite sides.
Nutrition
Notes
- Filet evenly: Slicing the chicken breasts into even filets helps them cook faster and prevents overcooking.
- Check doneness early: Chicken can dry out if baked too long, start checking around the 18-20 minute mark.
- Use quality Swiss cheese: Freshly sliced deli Swiss melts more smoothly than pre-packaged slices.
- Don't skip the sauce: The cream of celery soup keeps the chicken moist and creates a built-in gravy for serving.
- Broil for a golden top: After the cheese melts, broil for 1-2 minutes for a lightly browned, bubbly finish.
- Add seasoning if desired: A sprinkle of garlic powder, paprika, or Italian seasoning adds extra flavor without complicating the recipe.
- Serve with simple sides: Rice, mashed potatoes, green beans, or roasted vegetables pair perfectly with the creamy sauce.