Easy One Pan Swiss Chicken Bake
Just Like Grandma Used To Make
Food Memories of Grandma
I grew up blessed to live near my grandparents. My Grandma lived a half a block away from me growing up and this was a dinner she made for us often. I used to go to her house on Wednesday nights and I was always so excited to get there and see that this is what she was serving. It is amazing that my Grandma always managed to put a nice dinner on the table every single night when she worked a very busy job at City Hall in Chicago. There were times during the year when she would work twelve or more hours a day. A lot of the recipes I share are inspired by my Grandma because they are easy, delicious and can be put on the table in no time at all.
This Easy One Pan Chicken Bake always seemed so elegant. I was so shocked when she revealed the recipe to me and I realized how easy it was to make. The beauty of this recipe is that it is also very affordable. Once you make this recipe it will definitely become a part of your weekly meal rotation. Simple enough for a weeknight dinner, special enough for a Sunday Comfort Food meal.
Just A Few Simple Ingredients
This recipe requires just five ingredients. What makes this recipe special is the delicious sauce it yields when it’s done baking. The secret ingredients for the sauce that you pour over this Easy One Pan Swiss Chicken Bake is white wine, gravy master and a can of cream of mushroom soup. These blend together so well and mix with the juices from the roasting chicken to make a gravy that you will want to lick up from the pan. The alcohol cooks off as you bake this recipe so it is not alcoholic. If you are not comfortable using wine you can use a non alcoholic wine sold in the salad dressing aisle or even a mild, not overly sweet apple juice or white grape juice. I really enjoy the tang that the white wine adds to the sauce that this recipe makes.
What Is Gravy Master?
Gravy Master is an ingredient that my Grandmother and all old fashioned cooks used. It tastes like a much richer soy sauce, it is also thicker so it is perfect for making pan gravies and sauces. You can easily find this in most grocery stores in the gravy or soup aisle. I also purchase it on Amazon from time to time. If you absolutely can’t find Gravy Master a simple substitute of Soy Sauce will do just fine.
What about the chicken?
I grew up eating this made with boneless, skinless chicken breasts. My mom likes to make this recipe with chicken thighs. Either chicken will do. The chicken thighs make a much richer gravy that you may prefer. You can also double this recipe by adding more chicken then it calls for in the recipe but I would also double the ingredients to make the sauce because you will want to have extra of the sauce.
Rice, Potatoes or Noodles?
My Grandmother’s recipe calls for rice and for the rice to be cooked in the casserole dish. I cook the rice separately because the rice soaks up a lot of the sauce when baked. You can serve this dish with mashed potatoes or with egg noodles as well. I think rice is best because of the way it soaks up the sauce.
Butter is Better
I like to add a few pats of butter to the top of the chicken before placing the Swiss cheese on top. The butter adds a silkiness to the gravy when the chicken is done cooking. You can omit the butter if you would like to make this recipe a little lighter.
Swiss Cheese Please
I love the way the Swiss cheese melts in this dish. The flavor of this dish almost lends itself to the top of French Onion Soup. I like to let my Swiss cheese get all brown and bubbly before serving. You will find bits of Swiss cheese throughout the sauce.
Time To Eat
When you pull this dish from the oven, let it rest for a few minutes on top of the warm stove. This gives the sauce a little time to set up and gives the chicken time to rest. I like to serve this with a simple buttered green bean side.
Get The Full Recipe Below
The complete recipe is linked below. You can print or save the recipe. I guarantee this will be a weekly staple in your menu planning. If you really want to get fancy you can serve the chicken on top of a piece of warm garlic toast. Enjoy!
- 4 to 6 boneless skinless chicken breasts or thighs
- 1 can of cream of mushroom soup
- 1/3 cup of white wine
- 1 tablespoon of gravy master or soy sauce
- 6 to 8 slices of swiss cheese
- poultry seasoning
- dried parsley
- 1 stick of butter
- Season the chicken on both sides with the salt, pepper, poultry seasoning, paprika and dried parsley , add a couple of tablespoons to a skillet and sear the chicken on both sides for just a few minutes on each side. You just want the chicken to have a golden brown color but not cooked through.
- Add the chicken to a baking dish, then in a bowl, whisk the soup with the wine, the gravy master or soy sauce, then season to taste with the same seasonings you used on the chicken. Pour over the chicken.
- Dot the top of the chicken with little pats of butter, then cover all the chicken with the swiss cheese. Cover loosely with a piece of foil and bake at 350 degrees for 35 minutes, then uncovered for 15 minutes. Remove from oven and let rest for 10 to 15 minutes.
- Serve the chicken with cooked rice and a hearty serving of the delicious sauce that this dish makes.