January Comfort: Just 4 ingredients. I make it when I want dinner handled hours ahead.

This 4-Ingredient Creamy Swiss Chicken Bake is a perfect example of “comfort in a dish.” The Swiss cheese acts as a savory barrier that melts directly onto the chicken, while the combination of sour cream and soup creates a rich, tangy gravy that prevents the meat from drying out. It’s an incredibly reliable weeknight meal because it requires almost no prep work but tastes like you spent much more time on the sauce.

4-Ingredient Creamy Swiss Chicken Bake

Ingredients

How To Make 4-Ingredient Creamy Swiss Chicken Bake:

Step 1: Prep the Oven and Pan: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.

Step 2: Season the Chicken: Pat the chicken breasts dry with paper towels—this helps any seasoning stick better. Trim away any excess fat, then season both sides lightly with salt and black pepper. Lay the chicken in a single layer in the baking dish.

Step 3: Add the Cheese: Lay the 8 slices of Swiss cheese over the chicken breasts. Use 2 slices per breast, overlapping them slightly to ensure the meat is completely covered.

Step 4: Mix the Sauce: In a medium bowl, whisk together the cream of chicken soup and the 1/2 cup of sour cream until smooth. Spoon this mixture over the cheese, spreading it to the edges so the chicken is fully blanketed.

Step 5: Two-Stage Bake: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 20/25 minutes. The chicken is done when the internal temperature reaches 165°F and the sauce is golden and bubbling.

Step 6: The Rest Period: Let the dish rest for 5/10 minutes before serving. This pause allows the juices to redistribute and the creamy sauce to thicken up perfectly for spooning over your side dishes.