Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

Indulgent, Cheesy, and Comforting – These Swiss Chicken Crepes Are Pure Bliss!

Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

There’s something undeniably special about Swiss Chicken Crepes—a dish that feels both elegant and deeply comforting. My love affair with chicken crepes began years ago when I first stepped into a charming French café. The delicate, golden crepes filled with tender chicken and smothered in a creamy Swiss cheese sauce were pure magic, and from that moment on, I was hooked. Now, I’m bringing that same indulgent experience to my own kitchen with this easy-to-make, utterly satisfying recipe.

These crepes are the perfect balance of rich and delicate. The homemade crepes are light and slightly buttery, while the filling is packed with shredded chicken, fresh spinach, Swiss cheese, and a hint of garlic for depth. But the real star? The luscious Swiss cheese sauce that coats every bite in creamy, melty goodness. It’s the kind of dish that makes you want to slow down and savor every forkful.

Whether you’re looking for a cozy weekend dinner, a dish to impress guests, or a comforting meal for a special occasion, these Swiss Chicken Crepes fit the bill. They’re elegant enough for a dinner party but easy enough for a weeknight when you’re craving something indulgent. Plus, they can be made ahead of time—simply assemble the crepes, refrigerate, and bake when you’re ready to serve.

If you love classic comfort food with a touch of sophistication, these crepes are a must-try. They bring together everything we crave—warmth, nostalgia, and pure, cheesy satisfaction. Serve them with a simple side salad or a glass of white wine, and you have a meal that feels like a trip to a Parisian café, right from the comfort of home!

Enjoy!

What Ingredients do I need?

For the Crepes:

• Eggs
• All-purpose flour
• Milk
• Butter

For the Filling:

• Cooked chicken breasts (shredded)
• Fresh baby spinach
• Swiss cheese (shredded)
• Garlic
• Black pepper

For the Swiss Cheese Sauce:

• Half-and-half
• Cornstarch
• Salt
• Black pepper
• Swiss cheese (shredded)

For Assembly & Garnish:

• Parsley (chopped)
• Aluminum foil (for baking)

Substitutions and Variations

Substitutions

• Crepes →  substitute store bought crepes for quick and easy preparation.

• Chicken → Use rotisserie chicken for convenience, turkey for a twist, or sautéed mushrooms for a vegetarian option.

• Baby Spinach → Swap with kale, arugula, or Swiss chard.

• Swiss Cheese → Gruyère, Emmental, or mozzarella work well.

• Garlic → Use garlic powder if fresh isn’t available.

• Half-and-Half → Replace with whole milk for a lighter sauce or heavy cream for extra richness.

Variations

• Mushroom & Swiss Crepes – Swap the chicken for sautéed mushrooms and onions for a delicious vegetarian twist. Add a splash of white wine to the sauce for extra depth of flavor.

• Ham & Swiss Crepes (Savory Croque-Style) – Replace the chicken with thinly sliced ham and a touch of Dijon mustard inside the filling for a French-inspired variation.

• Seafood Crepes – Use cooked shrimp, crab, or a mix of seafood in place of chicken. A sprinkle of Old Bay seasoning adds a coastal flair.

• Herb & Spinach Crepes – Add fresh herbs like thyme or basil to the filling for a fresh, aromatic touch.

Kitchen Tips and Notes

• Use a Nonstick Pan or Crepe Pan – A well-greased nonstick skillet or crepe pan makes flipping the crepes much easier. Keep melted butter nearby to lightly grease the pan between each crepe.

• Thin Batter is Key – Crepe batter should have a thin, pourable consistency. If it’s too thick, whisk in a little more milk, a tablespoon at a time.

• Don’t Overfill the Crepes – A generous, but not overloaded, filling ensures they roll up neatly and stay intact while baking.

• Make-Ahead Tip – Crepes can be made in advance and stored in the fridge (stacked with parchment paper in between) for up to 2 days. The entire dish can also be assembled a day ahead and baked when ready to serve.

• Cheese Sauce Consistency – If the Swiss cheese sauce is too thick, whisk in a little warm milk or half-and-half until smooth. If it’s too thin, let it simmer a bit longer to thicken.

• Freezing Instructions – Freeze unbaked crepes (without sauce) by wrapping them tightly in plastic wrap and placing them in an airtight container. When ready to use, thaw, add the sauce, and bake as directed.

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Melt-in-Your-Mouth Swiss Chicken Crepes


serves 4



Crepes:
3 large eggs
2/3 cup flour
1 cup milk
2 tablespoons melted butter


Filling:
3 cups shredded, cooked chicken breasts
1/2 5 oz package fresh baby spinach, chopped
1 cup shredded Swiss cheese
1 garlic clove, minced
1 teaspoon pepper
8 crepes
Swiss Cheese Sauce
parsley, chopped (garnish)


Swiss Cheese Sauce:
3 cups half-and-half
3 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Swiss Cheese


Make the Crepes: In a medium bowl add 3 eggs and beat until emulsified. Add in flour and milk and stir until well combined. Let crepe batter rest for 20 minutes. Heat a small skillet or a crepe pan over medium heat, brush with melted butter and pour 1/3 cup of batter into the pan and immediately swirl or tilt the pan so the batter coats the entire skillet. (keep butter nearby for greasing the pan between each crepe) Let the batter cook until it appears dry and starts to pull away from the sides. Flip and cook until lightly browned and moves freely in the pan. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.

Preheat the oven to 350 degrees.

Prepare the Swiss Cheese Sauce: In saucepan add half-and-half and cornstarch. Whisk in salt and pepper and bring to a boil over medium-high heat, whisking constantly. Boil 1 minute until sauce has thickened. Add cheese , reduce heat to low, and simmer, whisking constantly for 1 minute. Remove from heat and use immediately.

Prepare the filling: In a medium bowl add chicken, spinach, Swiss cheese, garlic and pepper, and 1 cup of Swiss Cheese Sauce.

Filling the Crepes: Pour a little of the cheese sauce in the bottom of a baking dish. Divide the chicken mixture among each crepe, spooning down the center. Gently roll up the crepe and place seam side down in the baking dish. Repeat with all crepes. Top with remaining Swiss cheese sauce. Cover with Aluminum foil

Bake, covered, at 350 degrees for 15 minutes, or until hot and bubbly. Remove from oven and garnish with parsley and serve.

 

Bold & Spicy Harissa Couscous Salad with Chicken - A Mediterranean Feast!

A Hearty, Spiced-Up Couscous Salad with Chicken That Brings Bold Mediterranean Flavors to the Table!

Bold & Spicy Harissa Couscous Salad with Chicken 

If you’re looking for a bold, flavor-packed dish that’s perfect for the Mediterranean diet, this Harissa-Spiced Couscous Salad with Chicken is a must-try! With juicy seasoned chicken, fluffy Israeli couscous, and a spicy harissa vinaigrette, this dish brings the perfect balance of spice, zest, and freshness. Sweet golden raisins, crunchy pistachios, and creamy feta add layers of texture and flavor, making every bite exciting. The mix of warm spices and vibrant herbs makes this salad both nourishing and satisfying, all while keeping it light and wholesome.

Ready in just 45 minutes, this is an easy go-to meal for busy weeknights, meal prepping, or even a stunning dish for entertaining. Serve it warm for a comforting dinner or chilled as a refreshing make-ahead salad. Plus, if you’re serving a crowd with different spice preferences, it’s easy to adjust! For a kid-friendly version, use mild harissa or leave it out completely—the dish will still be packed with Mediterranean flavors. Whether you're planning a casual family dinner, a weekend gathering, or a flavorful meal prep option, this spicy, vibrant couscous salad is guaranteed to impress!

Enjoy!

What Ingredients do I need?

Protein:

• Chicken cutlets (thin-cut breasts)

Grains & Pantry Staples:

• Israeli (pearl) couscous
• Golden raisins
• Reduced-sodium chicken broth
• Harissa sauce
• Olive oil
• Red wine vinegar
• Honey
• Cumin
• Coriander
• Black pepper
• Kosher salt

Fresh Produce:

• Green onions
• Cherry tomatoes (multicolor preferred)
• Fresh parsley
• Fresh mint
• Lemon

Dairy:

• Feta cheese

Nuts & Seeds:

• Roasted unsalted pistachios

Optional Seasoning for Chicken:

• Caribbean citrus chile rub (or preferred seasoning blend)

Substitutions and Variations

• Harissa Sauce → Mild Harissa or Smoked Paprika

• Chicken Cutlets → Chicken Thighs, Pork Chops, Chicken Breasts

• Golden Raisins → Dried Apricots or Chopped Dates

• Pistachios → Slivered Almonds or Pine Nuts

• Feta Cheese → Goat Cheese or Ricotta Salata

Kitchen Tips and Notes

• Chicken Cutlets – Using thin-cut chicken breasts (cutlets) ensures they cook quickly and evenly. If you don’t have cutlets, you can slice regular chicken breasts horizontally or pound them thin with a meat mallet.

• Toasting the Couscous – Don’t skip toasting the couscous in the pan before adding the broth. This step helps develop a nutty, deeper flavor and ensures the couscous absorbs the liquids more evenly.

• Harissa Sauce Heat Level – If you're making this dish for kids or those who aren’t fans of spice, use mild harissa or skip it entirely for a milder flavor profile.

• Leftovers – This couscous salad keeps well in the fridge for a couple of days, making it perfect for meal prep. The flavors meld beautifully over time!

• Chicken Seasoning - I used a favorite spice blend Caribbean citrus chile rub as the citrus flavors compliment the spicy couscous.  You can use what ever chicken spice blend you prefer.

   EQUIPMENT YOU MAY NEED   

• Small saucepan – To heat the chicken broth and harissa sauce.

• Large (12-inch) skillet – For cooking the couscous and assembling the salad.

• Cutting board & knife – For chopping vegetables, herbs, and slicing the chicken.

• Tongs or spatula – For flipping the chicken while cooking.

• Microplane – For zesting the lemon.

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Bold & Spicy Harissa Couscous Salad with Chicken

serves 4

1 14.5 oz can reduced sodium chicken broth
1 Tablespoon Harissa sauce
2 Tablespoons olive oil
3 green onions, thinly sliced, white and green parts separated
1 cup Israeli couscous (pearl)
1/4 cup golden raisins
2/3 cup frozen whole kernel corn
1 cup multicolor cherry tomatoes, halved
1/2 cup chopped fresh parsley
1/3 cup roasted, unsalted pistachios
1/4 cup crumbled feta cheese
1 pound chicken cutlets (4 cutlets, thin cut breasts)
Chicken seasoning (I used Caribbean Citrus Chile Rub)

2 Tablespoons chopped fresh mint
zest and juice of 1 lemon

Harissa Vinaigrette:

3 Tablespoons olive oil

2 Tablespoons red wine vinegar

1/2 Tablespoon Harissa sauce

2 teaspoons honey

1/2 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon black pepper

1/4 teaspoon kosher salt

In a small bowl whisk together all ingredients for the Harissa vinaigrette and set aside.

In a small saucepan whisk together the chicken broth and Harissa sauce.  Bring to a boil over high heat, then reduce the heat to low, keep warm.  

Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.  Season your chicken breasts with a complementary seasoning blend.  Cook the chicken cutlets 3-4 minutes per side, turning once, until chicken is done and has reached 160 degrees inside.

In a large (12 inch) skillet over medium-high heat add the white parts of the green onions.  Cook 1 minute.  Add the couscous and cook until toasted, about 4 minutes.  Slowly add the chicken broth/Harissa mixture and the raisins.  Brig to a boil, then reduce heat to low and cook about 10 minutes, stirring occasionally and  until all liquid has been absorbed.  Add corn and cook 1 minute.  

Remove the skillet from the heat.  Add in the tomatoes, parsley, pistachios, lemon zest, and Harissa Vinaigrette, and toss to combine.  Top with feta, chicken, green onions, and mint and a squeeze of lemon juice.  

Fresh & Flavorful: Sumac Grilled Chicken & Citrus Avocado Salad

Bright, Zesty & Nourishing: Sumac Grilled Chicken Salad with Citrus & Avocado – A Fresh Mediterranean Delight!

Sumac Grilled Chicken & Citrus Avocado Salad

This Sumac Grilled Chicken, Citrus, and Avocado Salad is a vibrant, fresh dish bursting with seasonal ingredients and bold Mediterranean flavors. Inspired by a recipe from the Sababa cookbook I recently picked up, this salad perfectly balances juicy grilled chicken with the brightness of citrus, creamy avocado, and a sumac-spiced dressing. The result is a dish that feels light yet satisfying, making it an excellent choice for a weeknight meal, entertaining guests, or even a special spring gathering.

What I love about this salad is how it highlights fresh, in-season produce. Oranges and pomegranates bring a naturally sweet and tangy contrast, while toasted pistachios and fresh mint add layers of texture and flavor. Not only is this dish beautiful to serve, but it’s also packed with health benefits. The combination of lean protein, heart-healthy fats, and antioxidant-rich fruits makes it a nutrient-dense meal that supports overall wellness while tasting absolutely incredible.

Best of all, it’s incredibly simple to make. With a quick marinade for the chicken and a shake-and-go citrus dressing, you can have this dish on the table in under 30 minutes. Whether you're looking for a bright, refreshing weeknight dinner or an elegant salad to serve at a springtime brunch, this Sumac Grilled Chicken, Citrus, and Avocado Salad is a must-try!

What Ingredients do I need?

Produce:

• Oranges
• Lemons
• Avocado
• Pomegranate seeds
• Romaine lettuce
• Fresh thyme
• Fresh mint

Protein:

• Thin-cut chicken cutlets

Pantry Staples:

• Extra-virgin olive oil
• Sumac
• Kosher salt
• Black pepper

Nuts & Seeds:

• Toasted pistachios

Substitutions and Variations

• Chicken cutlets → Boneless, skinless chicken thighs
• Pomegranate seeds → Dried cranberries or fresh strawberries for a pop of sweetness
• Toasted pistachios → Almonds, walnuts, or sunflower seeds
• Romaine lettuce → Arugula, baby spinach, or butter lettuce

Kitchen Tips and Notes

• Marinate for Maximum Flavor – Let the chicken marinate for at least 1 hour, but if you have time, marinating for up to 4 hours enhances the flavor even more.

• Bring Chicken to Room Temperature – Take the marinated chicken out of the fridge 10–15 minutes before grilling to ensure even cooking.

• Preheat the Grill Pan – A properly heated grill pan prevents sticking and helps achieve those beautiful grill marks on the chicken.

• Slice Citrus Over a Bowl – Cut oranges over a bowl to catch the juice. You can add any extra juice to the dressing for extra flavor.

• Storing Cooked Chicken: Store grilled chicken in an airtight container in the fridge for up to 3 days. It’s perfect for meal prep—just reheat gently or enjoy it cold in salads or wraps.

• Dressing: Make the dressing ahead and store it in a sealed jar in the fridge for up to 5 days. Shake well before using.

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Grilled Chicken & Citrus Avocado Salad

Serves 4

For the chicken:
1/2 cup extra-virgin olive oil
1/2 cup orange juice, plus zest from 1 orange
1 tablespoon sumac
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 sprigs thyme
1 1/2 pounds thin-cut chicken cutlets

For the dressing (makes 2/3 cup):
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sumac

For the salad:
2 medium heads romaine, leaves washed and torn
1 large ripe avocado, sliced
2 medium orange, rind removed, cut into 1/4-inch rounds
1/4 cup pomegranate seeds
2 tablespoons chopped toasted pistachios
1 tablespoon chopped fresh mint

Marinate the chicken: Combine the olive oil, orange juice and zest, sumac, salt, pepper, and thyme in a resealable plastic bag. Add the chicken to the bag, tossing to coat the chicken, and seal the bag. Marinate for 1 hour Allow chicken to come to room temperature 10-15 minutes prior to cooking.

Make the dressing: In a jar with a tight-fitting lid, combine the olive oil, lemon juice, orange juice, salt, pepper, and sumac. Shake until combined.

Preheat an indoor grill pan over medium-high heat. Remove the chicken from the marinade. Grill the chicken until done, 3 to 4 minutes per side. Transfer to a plate and cool slightly.

Assemble the salad: Arrange the romaine, avocado, and citrus on a platter. Arrange the chicken on the salad, drizzle the dressing on top. Garnish with pomegranate seeds, pistachios, and mint.



adapted from Sababa by Adeena Sussman

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

A Vibrant & Nourishing Winter Salad Packed with Flavor and Texture! 

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

This Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate is the perfect blend of seasonal ingredients, bold flavors, and satisfying textures. It’s packed with wholesome grains, roasted delicata squash, juicy pomegranate arils, and crunchy pistachios, creating a dish that is both visually stunning and incredibly delicious. Whether you're looking for a healthy side dish, a light lunch, or a colorful addition to your holiday table, this Mediterranean-inspired grain salad is sure to impress.

One of the best things about this recipe is how easy and quick it is to prepare. In just 30 minutes, you can have a nourishing meal ready to serve. Bulgur cooks quickly, making it an ideal whole grain for busy weeknights. Meanwhile, roasting delicata squash brings out its natural sweetness, perfectly complementing the tartness of pomegranate and the bright, citrusy kick of lemon juice. Toss everything together with olive oil, fresh herbs, and scallions for a refreshing, well-balanced salad that works as a main dish or side.

As a Mediterranean diet-friendly recipe, this salad is rich in fiber, antioxidants, and heart-healthy fats. The combination of whole grains, nuts, and fresh produce makes it a nutrient-dense option that’s both light and satisfying. Plus, the sweet, savory, and tangy flavors come together in every bite, making this dish something the whole family will love. Whether you serve it with grilled chicken, salmon, or enjoy it on its own, this winter grain salad is a must-try for any season!

What Ingredients do I need?

Grains

• bulgur

Produce

• Delicata squash
• Lemon
• Parsley
• Pomegranate or pomegranate arils
• English cucumber
• Red onion

Pantry Staples

• Dried cranberries
• White wine vinegar
• Extra virgin olive oil
• Salt and pepper

Nuts & Seeds

• Pistachios

Dairy

• Feta Cheese - Block

Substitutions and Variations

Substitutions

• Bulgur → Quinoa or Farro (For a gluten-free option, use quinoa; for a heartier texture, try farro.)

• Delicata Squash → Butternut Squash or Sweet Potatoes (Both roast well and add a similar sweetness.)

• Dried Cranberries → Chopped Dried Apricots or Golden Raisins (For a different fruity sweetness.)

• Pomegranate Arils → Chopped Oranges (add a fresh, juicy bite.)

Variations

• Protein-Packed Version: Add grilled chicken, roasted chickpeas, or crumbled feta for extra protein and flavor.

• Leafy Greens Boost: Toss in baby kale, spinach, or arugula to add more freshness and texture.

• Warm & Cozy Twist: Serve the salad warm by mixing in freshly roasted squash and warm grains before serving.

• Citrus Infusion: Add orange or grapefruit segments for an extra burst of citrusy sweetness.

• Spiced-Up Version: Sprinkle with a pinch of cinnamon, cumin, or sumac for a warming, Mediterranean-inspired flavor.

Kitchen Tips and Notes

• Prepping Delicata Squash Easily: No need to peel! The skin of delicata squash is tender and edible once roasted. Simply halve, scoop out the seeds, and slice into half-moons.

• Make-Ahead Friendly: This salad tastes even better after the flavors meld! Store leftovers in an airtight container for up to 2 days. Add the pistachios just before serving to keep them crunchy.

• Serving Temperature: This dish can be enjoyed warm or cold. If serving warm, mix in the roasted squash and bulgur while still slightly warm for a cozy twist.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

serves 6

1 cup bulgur

1 delicata squash, halved, seeds removed, and cut into 1/2” slices
1 dash Salt and pepper, to taste
1/3 cup extra virgin olive oil, divided

1/4 cup dried cranberries

1/2 of English cucumber, small dice

1/2 medium red onion, small dice

3 scallions, thinly sliced
1 lemon, juiced, plus more to taste
1 small bunch parsley, chopped
1 pomegranate, arils removed
1⁄2 cup salted pistachios, hulled

1/4 - 1/3 cup crumbled feta cheese, from a solid block

Prepare bulgur according to package directions. Drain & cool to room temperature.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper.  In a large bowl, toss the prepared squash with 2 Tbsp. olive oil, and salt and pepper to taste. Pour out onto the baking sheet, and bake until tender and golden in spots, about 15-20 minutes. Set aside to cool.

In the same large bowl, add the prepared bulgur, red onion, cucumber,  lemon juice, parsley, and pomegranate arils, and cranberries. Add the remaining olive oil and season with salt and pepper to taste.   Add the squash.   Garnish with pistachios and feta cheese just before serving.