Introduction

Chicken Cordon Bleu is a classic dish that combines tender chicken, savory ham, and melted Swiss cheese, all wrapped in a crispy breaded crust. This version features a rich, creamy sauce that makes each bite irresistibly flavorful and comforting.

A close-up of golden brown breaded chicken cutlets cut to show layers: a crispy and crunchy outer breaded layer, a thick white chicken breast layer inside, and thin pink ham pieces layered within the chicken. The cutlets are topped and surrounded by a creamy light yellow sauce with bits of green herbs and small ham pieces. The dish is on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
8 slices ham
8 slices Swiss cheese
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Pound the chicken breasts to an even thickness of about 1/4 inch; season both sides with salt and pepper.
Step 3: Layer two slices of ham and two slices of Swiss cheese on each chicken breast.
Step 4: Roll each chicken breast tightly and secure with toothpicks.
Step 5: Dredge each roll in flour, dip in beaten eggs, and coat thoroughly with breadcrumbs.
Step 6: Heat butter and olive oil in a large oven-safe skillet over medium heat. Brown the chicken rolls on all sides, about 4-5 minutes per side.
Step 7: Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is fully cooked.
Step 8: While chicken bakes, warm heavy cream in a saucepan over medium heat. Stir in Dijon mustard, garlic powder, onion powder, and Parmesan cheese. Simmer until the sauce thickens, about 5 minutes.
Step 9: Remove chicken from the oven, discard toothpicks, and let rest a few minutes. Slice the chicken rolls crosswise.
Step 10: Arrange the sliced chicken on plates, drizzle with the creamy sauce, and garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
Try swapping Swiss cheese for Gruyère for a nuttier flavor.
To make ahead, assemble the chicken rolls and refrigerate before breading and cooking.

Storage

Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) until warmed through to maintain the crispiness of the breading. The creamy sauce can be reheated separately on low heat, stirring frequently.

How to Serve

A white plate holds a crispy, golden brown breaded chicken roll cut in half, showing layers inside of melted creamy white cheese and a light-colored filling, topped with a drizzle of pale yellow sauce with black pepper sprinkled on and around the chicken. To the side, bright green peas add a pop of color on the plate. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used but will require longer cooking time. Make sure to pound them to an even thickness for best results.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives to keep the dish safe for gluten-sensitive diets.

Deliciously Creamy Chicken Cordon Bleu Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This Deliciously Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and Swiss cheese, then breaded and pan-seared to golden perfection before finishing in the oven. A luscious Dijon-parmesan cream sauce adds a rich and flavorful touch, making this classic dish an elegant and comforting meal perfect for any occasion.

Author: Elias
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: French-American

Ingredients

Scale

Main

4 boneless, skinless chicken breasts
8 slices ham
8 slices Swiss cheese

Breading

1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and freshly ground black pepper, to taste

Cooking Fats

2 tablespoons unsalted butter
1 tablespoon olive oil

Cream Sauce

1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup grated Parmesan cheese

Finish

Chopped fresh parsley, for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken cordon bleu.
Pound Chicken Breasts: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch to ensure they cook evenly and are easier to roll.
Season Chicken: Season both sides of each chicken breast with salt and freshly ground black pepper to enhance flavor.
Add Ham and Cheese: Lay two slices of ham and two slices of Swiss cheese over each flattened chicken breast, preparing them for rolling.
Roll and Secure: Tightly roll each chicken breast around the ham and cheese and secure the rolls with toothpicks to keep the filling inside during cooking.
Bread the Rolls: Dredge each chicken roll first in all-purpose flour, then dip it into the beaten eggs, and finally coat evenly with breadcrumbs to create a crispy exterior.
Brown the Chicken: Heat unsalted butter and olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken rolls and brown them on all sides, about 4-5 minutes per side, to develop a golden crust and seal in juices.
Bake the Chicken: Transfer the skillet with the browned chicken rolls into the preheated oven and bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Make the Cream Sauce: While the chicken bakes, warm the heavy cream in a saucepan over medium heat. Stir in Dijon mustard, garlic powder, onion powder, and grated Parmesan cheese. Simmer the sauce until it thickens, approximately 5 minutes, stirring frequently.
Rest and Slice: Once baked, remove the chicken rolls from the oven and discard the toothpicks. Let the chicken rest for a few minutes to redistribute juices, then slice the rolls crosswise into medallions.
Serve: Arrange the sliced chicken cordon bleu on plates, generously drizzle with the creamy Dijon-parmesan sauce, and garnish with freshly chopped parsley for a pop of color and freshness.

Notes

To ensure even cooking, pound the chicken breasts to an even thickness before rolling.
Use toothpicks or kitchen twine to secure the chicken rolls tightly so they don’t unravel while cooking.
Make sure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
The cream sauce can be prepared ahead and gently reheated just before serving.
For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
Remove all toothpicks before serving to avoid any accidents.

Keywords: Chicken Cordon Bleu, Cream Sauce, Baked Chicken, Ham and Swiss Cheese, Comfort Food