Who remembers Swiss Chicken? Back in the 80’s and early 90’s it was all the rage. Chicken, swiss cheese, ham, french mustard & garlic cream sauce. (I’m pretty sure my use of the word “rage” in this context comes from the 80’s too…) It was a go-to dinner party staple, and with good reason. It tasted fantastic! Don’t quite know why it went out of fashion considering it tastes so good!
Well here is my version of a swiss chicken bake. I have tweaked it to use juicy chicken thighs instead of breast, left out the traditional shallots/spring onions & made it into a one-pot swiss chicken bake – just add some green veg or a salad if you want & you are good to go.
Back in the day I would use chicken breast (because I didn’t know any better) but now I use thighs because they stay moist & are full of flavour – and they are cheaper – bonus!
I have seen plenty of recipes online for swiss chicken which are made with cream of chicken soup. For this recipe I have kept things simple and used fresh ingredients, making your own sort of “cream of chicken soup” from cream, mustard and garlic. This also means it’s easier to change things up if you want, like more or less garlic for instance. Plus you control the amount of additives like salt and possibly even sugar (check the back of tin!).
This is one of those dishes with such simple flavour combinations, but together they really sing.
The other big win for this creamy swiss chicken casserole is that it’s super quick and simple to cook.
- Add sliced potatoes and wine to a roasting pan, cover and bake for 15 minutes.
- Combine garlic, mustard and cream then pour over potatoes and bake uncovered for a further 10 minutes.
- Meanwhile lay out chicken thighs, top with ham and swiss cheese then roll up to enclose. Secure with kitchen string or toothpicks.
- Place rolled chicken thighs on top of potato and cream mixture and baste with some of the cream mixture from the base of the pan.
- Bake, uncovered for 35 minutes, basting again halfway through, until chicken is cooked and potato is tender.
My top tips for making swiss chicken
- I use swiss cheese by the block in this recipe, then cut into batons. I find this makes it easy to then roll up the thighs.
- When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between 1/8 & 1/16 inch thick. This is important because if the slices are too thick the potato will need more cooking time.
- The baking dish I used is 22 x 28 x 3 cm or 9″ x 11.25″ x 1.25″. For that surface area, sides any lower will not accommodate the amount of cream mixture.
- You could use kitchen string or toothpicks to secure the rolls, either would work fine. I would use 2 toothpicks per roll if you are going that way.
More chicken recipes
Creamy Pesto Chicken – top some chicken breasts with basil pesto, cream cheese and mozzarella for a low-carb dinner the whole family will love!
Easy Creamy Chicken Pasta Bake – a simple pasta bake casserole using leftover rotisserie chicken and my cheat 2 ingredient cheese sauce.
Stuffed Chicken Thighs – chicken thighs with traditional stuffing and gravy, a quick weeknight roast chicken dinner!
One Pot Creamy Chicken Gnocchi Soup – a super quick and creamy one pot gnocchi soup using fast cooking veg, rotisserie chicken and NO cream!
Join me, step back in time and have a go at my swiss chicken bake! Think big hair, fluorescent socks, Choose Life t-shirts…ok I’ll stop – let’s call it “retro” – that makes it sound SOOOOO much cooler…..
Lee-Ann ♥
One Pan Swiss Chicken with Creamy Potato
Go retro with my One Pan Swiss Chicken with Creamy Potato - chicken thighs stuffed with ham & cheese on a bed of sliced potato with a garlic, mustard & cream sauce
Ingredients
- 4 chicken thighs about 800 - 850g/1.8 pounds trimmed
- 100 g shaved leg ham
- 100 g swiss cheese (see notes)
- 600 g chats/baby/new potatoes sliced (see notes)
- 1/4 cup dry white wine
- 2 garlic cloves crushed/minced
- 1 tbsp french mustard
- 300 ml light thickened cream
- Kitchen twine/kitchen string or toothpicks
Instructions
-
Pre heat oven to 200c fan forced.
-
Place potato slices in a low sided (see notes) baking dish, pour over wine, cover tightly with foil and bake for 15 mins.
-
In a small bowl, combine mustard, garlic and 2-3 tbsp cream and mix until smooth.
-
Add garlic and mustard mixture to remaining cream, mixing to combine.
-
Remove potato from oven, pour cream mixture evenly over potato slices and bake uncovered for a further 10 mins.
-
Meanwhile, pound out the thicker parts of the thighs to even them out and place them smooth side down on a clean work surface. Divide cheese and ham evenly among thighs, then bring up each end and tie around the middle with kitchen string or secure with toothpicks (see notes).
-
Remove potato from oven & place chicken parcels on top of potato slices. Carefully tilt the baking dish to one corner, then spoon 2 -3 tsp of cream mixture over each parcel.
-
Bake uncovered for 35 mins, basting again with cream mixture half-way through, until chicken is cooked and potato is tender.
-
Serve immediately.
Recipe Notes
I use swiss cheese by the block in this recipe, then cut into batons. I find this makes it easy to then roll up the thighs.
When you slice your chat/baby potatoes you want to make the slices about 2mm thick or between 1/8 & 1/16 inch thick. This is important because if the slices are too thick the potato won't cook in time.
The baking dish I used is 22 x 28 x 3 cm or 9" x 11.25" x 1.25". For that surface area, sides any lower will not accommodate the amount of cream mixture.
You could use kitchen string or toothpicks to secure the rolls, either would work fine. I would use 2 toothpicks per roll if you are going that way.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Leave a Reply