Crunchy Baked Chicken With Ham and Swiss


This quick chicken dinner is basically comfort and coziness in a dish.

Hands On Time:
25 mins
Total Time:
30 mins
4 serves

Here, the cutlets cook quickly and then are shingled into a baking dish before being blanketed with a thick thyme-and-Swiss cheese sauce (a version of a classic Mornay) and topped with slivers of prosciutto and panko breadcrumbs. After a quick trip under the broiler, the result is decadent and delicious. Don't worry, you'll serve green beans alongside to balance out the rich flavors.

Pro tip: You can save some money on cutlets by DIYing them at home. Buy an equivalent weight chicken breasts, then slice horizontally through the center to create cutlets.Headnote by Lindsay Maitland Hu


  • 2 tablespoons olive oil, divided

  • 2 pounds chicken breast cutlets (about 8 cutlets)

  • 1 ½ teaspoons kosher salt, divided

  • ½ teaspoon freshly ground black pepper

  • 2 cups whole milk, divided

  • 1 tablespoon chopped fresh thyme

  • 2 tablespoons all-purpose flour

  • 3 ounces Swiss cheese, coarsely grated (about ¾ cup)

  • 2 ounces thinly sliced prosciutto, torn into 1-inch pieces

  • cup panko

  • 12 ounces haricots verts or green beans, trimmed


  1. Preheat broiler to high. Heat 1 tablespoon oil in a large skillet over medium-high. Season cutlets with ¾ teaspoon salt and the pepper. Working in batches, cook cutlets, flipping once, until golden brown, 3 to 4 minutes per side. Arrange cutlets in a 13-by-9-inch baking dish. Wipe skillet clean.

  2. Heat 1½ cups milk, thyme, and ¼ teaspoon salt in a saucepan over medium-high until bubbles form around edges. Whisk flour and remaining ½ cup milk in a bowl until smooth; add to saucepan. Cook, whisking often, until slightly thickened, about 3 minutes. Remove from heat; whisk in cheese until melted and smooth. Pour cheese mixture over cutlets; top with prosciutto and panko. Broil until golden brown and bubbly, 2 to 3 minutes.

  3. Meanwhile, add haricots verts, ¼ cup water, and remaining 1 tablespoon oil and ½ teaspoon salt to skillet. Cook over high until water evaporates and haricots verts are tender, 4 to 5 minutes. Serve baked chicken with haricots verts.

    Jen Causey

Nutrition Facts (per serving)

571 Calories
25g Fat
19g Carbs
66g Protein
Nutrition Facts
Calories 571
% Daily Value *
Total Fat 25g 32%
Cholesterol 205mg 68%
Sodium 1145mg 50%
Total Carbohydrate 19g 7%
Total Sugars 9g
Protein 66g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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