Crispy Swiss Cheese Chicken with Creamy Egg Noodles

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WOW, life is crazy right now! I've taken on a ton of new responsibilities at work that have left me working an insane amount of hours. So much that this night owl has been in bed asleep before 9pm every night this week!

Unfortunately, it also means that the blog & my favorite hobby {cooking} has taken a backseat.

I'm still going to be posting recipes but there may not be as many as I normally share until my load lightens. Social media, responding to comments/emails, and comments on others blogs will also be few and far between. :(

When life is nuts, you often crave anything that brings comfort. And this dish is all about comfort. Egg noodles = comfort. Creamy sauces = comfort. Crispy baked chicken = comfort. It's perfect for a cold winter's day but I'd totally dig into it year round. The Swiss cheese is the star here so don't put it on the menu if unless you love it. Which I do. And thankfully Jason does too.

The instructions look long - I promise this is weeknight friendly and really not complicated!

Crispy Swiss Cheese Chicken with Creamy Egg Noodles

For the chicken:

1 cup panko

1/2 cup seasoned bread crumbs

1/2 cup flour

2 eggs, lightly beaten with fork

4 tablespoons melted butter

4 boneless skinless chicken breasts 

salt and pepper

4 slices Swiss cheese*

For the noodles:

8 ounces egg noodles

1 cup heavy cream

1 cup chicken broth

1 tablespoon Dijon mustard

1/2 cup freshly shredded Swiss cheese*

4 ounces cream cheese, cubed

1 tablespoon butter

1 tablespoon parsley, chopped

*Buy an 8 ounce piece of Swiss cheese; shred half and slice half. It's cheaper!

In a shallow dish, mix together the panko and bread crumbs. In another shallow dish, add the flour. Add the eggs to a third shallow dish.

Preheat oven to 400.

Pour half the melted butter in the bottom of a 9x13 baking dish and swirl it around to coat. Pound the chicken to 1 inch thickness. (I usually put the chicken piece on a cutting board, cover it with plastic wrap, and pound with a meat mallet.) Season each piece well with salt and pepper.

Dredge each chicken piece in the flour, then the egg, and finally the panko crumbs until well coated. Place each breaded piece in the prepared pan.

Drizzle the remaining melted butter over top the chicken and bake until cooked through, 20-25 minutes or until a meat thermometer reaches 165-175 degrees. 

Meanwhile, make the noodles. Bring a pot of water to boil and cook the noodles according to package directions. Drain well.

In a medium saucepan, add the cream, broth, and mustard. Whisk and cook over medium heat until slightly thickened, about 5 minutes. Turn the heat down to low and add the shredded Swiss cheese and cream cheese. Stir until melted.

Add the cooked drained noodles to the sauce along with a tablespoon of butter. Mix well and season with salt and pepper. 

When the chicken is cooked through, remove it from the oven and turn the broiler on high. Cover each piece of chicken with a slice of Swiss cheese. Broil until melted and bubbly.

Serve the chicken pieces over egg noodles and garnish with parsley. 

Source: slightly adapted from Cinnamon Spice and Everything Nice