main-dishes

Cheesy Chicken

Cheesy Chicken is one of Mitzi Perdue’s favorite and most requested recipes, and it has become a beloved classic at RizzieFarms as well. Boneless, skinless chicken breasts are nestled into a lightly buttered baking dish and seasoned simply with salt, pepper, scallions, parsley, and thyme. A splash of chicken broth and dry white wine keeps the chicken moist as it bakes, picking up delicate herbal flavor. Just before serving, the chicken is blanketed with a mixture of Swiss and Parmesan cheese tossed with breadcrumbs, then dotted with butter and broiled until melted, bubbly, and golden. The result is a quick, comforting main dish with a savory, cheesy crust and a light, flavorful pan sauce underneath.

Servings: 4 servings
Total Time: 35 min

Ingredients

Chicken Base
  • 3 tbsp butter, divided
  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 2 scallions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 1 1/2 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
  • 1/2 cup chicken broth
  • 3 tbsp dry white wine
Cheesy Topping
  • 3/4 cup grated Swiss cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp bread crumbs
Cheesy Chicken

Instructions

  1. Preheat the oven to 375°F so it’s ready to bake the 4 boneless, skinless chicken breasts.
  2. Prepare the baking dish: Use about 1 tbsp of the 3 tbsp butter, divided to lightly butter a shallow baking dish large enough to hold the 4 chicken breasts in a single layer.
  3. Season the chicken: Place the 4 boneless, skinless chicken breasts in the buttered baking dish. Sprinkle both sides with salt to taste, black pepper to taste, 2 thinly sliced scallions, 1 tbsp chopped fresh parsley, and 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried thyme).
  4. Add broth and wine: In a measuring cup, combine 1/2 cup chicken broth and 3 tbsp dry white wine. Pour this mixture evenly around the 4 seasoned chicken breasts in the baking dish, being careful not to wash off the herbs and scallions.
  5. Bake the chicken: Place the baking dish in the preheated 375°F oven and bake for about 20 minutes, or until the 4 chicken breasts are just cooked through (internal temperature reaches 165°F).
  6. Make the cheesy topping: While the chicken bakes, combine 3/4 cup grated Swiss cheese, 2 tbsp grated Parmesan cheese, and 2 tbsp bread crumbs in a small bowl, tossing to blend the cheeses and crumbs evenly.
  7. Top with cheese and butter: Remove the baked 4 chicken breasts from the oven. Sprinkle the cheese and breadcrumb mixture evenly over the top of the chicken. Dot the surface with the remaining 2 tbsp butter (from the 3 tbsp butter, divided).
  8. Broil until golden: Place the dish under the broiler and cook for a few minutes, watching closely, until the Swiss and Parmesan cheese topping is melted, bubbly, and golden. Remove from the oven and let stand briefly before serving, spooning some of the broth and wine pan juices over each piece.

Notes

  • Using fresh thyme and parsley gives the chicken a bright, herbal flavor, but dried thyme works well in a pinch.
  • Swiss cheese melts into a mild, nutty layer; you can experiment with Gruyère or a Swiss blend for a deeper flavor.
  • Broil just until the cheese is golden—watch carefully to avoid burning the breadcrumb topping.
  • Serve with rice, mashed potatoes, or pasta to soak up the light pan sauce made from chicken broth and white wine.
  • If your chicken breasts are very thick, you may need an extra 5–10 minutes of baking before adding the cheese topping.

Tags

main-dishes chicken cheesy baked easy family-favorite