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.
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
Instructions
- Preheat the oven to **375°F** so it’s ready to bake the **4 boneless, skinless chicken breasts**.
- 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.
- 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)**.
- 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.
- 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).
- 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.
- 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**).
- 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.