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Deliciously Creamy Chicken Cordon Bleu Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken cordon bleu.
  2. 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.
  3. Season Chicken: Season both sides of each chicken breast with salt and freshly ground black pepper to enhance flavor.
  4. Add Ham and Cheese: Lay two slices of ham and two slices of Swiss cheese over each flattened chicken breast, preparing them for rolling.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. 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

Find it online: https://tastygenius.com/deliciously-creamy-chicken-cordon-bleu-recipe/