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Easy Baked Chicken Cordon Bleu with Creamy Dijon Sauce

Cross-section of crispy chicken cordon bleu showing melted cheese and ham oozing out onto a white plate.
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Make classic Chicken Cordon Bleu at home using this straightforward recipe that results in a crispy coating and a rich, creamy Dijon sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 thin slices deli ham
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil (for pan-frying option)
  • 1 tablespoon butter
  • 1 tablespoon olive oil (for sauce)
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • 1/4 cup chicken broth

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4 inch thickness using a meat mallet.
  3. Place one slice of ham and one slice of Swiss cheese on top of each flattened chicken breast. Roll the chicken tightly, starting from the narrow end, securing the filling inside. Secure the seam with toothpicks if necessary.
  4. Set up a standard breading station: Place flour, salt, and pepper on one plate. Place beaten eggs on a second plate. Mix Panko breadcrumbs and Parmesan cheese on a third plate.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off excess. Dip it into the egg wash. Finally, press firmly into the Panko mixture to coat completely.
  6. For a crispier crust, you can pan-fry: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Brown the chicken rolls on all sides (about 2 minutes per side).
  7. Transfer the skillet (or place the chicken in the prepared baking dish if not using an oven-safe skillet) to the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 Celsius).
  8. While the chicken bakes, prepare the sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon Dijon mustard. Slowly whisk in the heavy cream and chicken broth. Simmer gently until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
  9. Remove the toothpicks from the cooked chicken. Serve the chicken immediately with the creamy Dijon sauce poured over the top.

Notes

  • For the oven-baked method without pre-frying, spray the breaded chicken lightly with cooking spray before baking for better browning.
  • If you prefer a thicker sauce, reduce the cream slightly or let it simmer longer until it coats the back of a spoon.
  • Use high-quality deli ham and Swiss cheese for the best flavor in the filling.

Nutrition

Find it online: https://delishdreams.com/chicken-cordon-bleu-easy-baked-recipe/