Baked Swiss Chicken with White Wine is a delicious family favorite—creamy white wine sauce and slightly crunchy stuffing mix are the perfect complement to gooey Swiss cheese over chicken breasts. Swiss Chicken is easy to make with ingredients you can keep on hand, so it's a reliable recipe for busy nights or when you have surprise dinner guests.
Aside from the minute or two to melt the butter, this recipe doesn't require any prep time, so you'll just need 40-45 minutes for baking.
What you need to make Swiss Chicken with White Wine
- boneless skinless chicken breasts
- Swiss cheese slices
- condensed cream of chicken soup
- white wine
- dry stuffing mix
- melted butter
See recipe card for quantities.
How to make Swiss Chicken with White Wine
Place chicken breasts in a baking dish.
Top tip: For even cooking, try using thin chicken breast cutlets. You can purchase chicken this way or do it yourself at home by placing each piece of chicken between two sheets of plastic wrap and pounding it until thin, even thickness with the side of a meat mallet.
Cover each breast or with a slice of Swiss cheese.
Mix cream of chicken soup and white wine in a small bowl.
Pour soup mixture over chicken.
Sprinkle stuffing mix evenly over the top.
Drizzle with melted butter. Bake at 350ºF for 40-45 minutes.
What to serve with Swiss Chicken
Seasoned green beans are perfect for serving with Swiss Chicken, and they can be prepared on the stove top while the chicken is baking.
Roasted vegetables also make a nice side dish for Swiss chicken, but the temperatures for cooking are different by about 50ºF.
To avoid temperature conflicts when my oven is baking at a different temperature, I use my Pizza Pizazz (affiliate link) to roast vegetables (I know, it seems weird but we LOVE this appliance at my house and my kids and siblings all have one now—everyone loves them).
It's perfect for roasting broccoli florets or sliced okra and onions, which both go well with this creamy Swiss Chicken bake.
Storage & freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or oven.
Swiss Chicken can be partially prepared and frozen for up to 6 months. Prepare up to the point of covering with sauce. Freeze and label as follows:
Swiss Chicken Date____________________
Thaw overnight in refrigerator. Top with 1 cup stuffing mix and ¼ cup melted butter. Bake 40-45 minutes at 350ºF.
Baked Swiss Chicken
- 2 pounds boneless chicken breasts
- 6 slices Swiss cheese
- 10.5 ounces condensed cream of chicken soup
- ¼ cup white cooking wine
- 1 cup dry stuffing mix, like Pepperidge Farm Herb Seasoned Stuffing
- ¼ cup melted butter
- Place 2 pounds boneless chicken breasts in a single layer in a baking dish.
- Cover each breast with one of 6 slices Swiss cheese.
- Mix 10.5 ounces condensed cream of chicken soup and ¼ cup white cooking wine; pour over chicken.
- Cover with 1 cup dry stuffing mix.
- Drizzle ¼ cup melted butter over stuffing.
- Bake 40-45 minutes at 350°F.