Creamy Chicken Cordon Bleu Recipe

Introduction

Creamy Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with savory ham and melted Swiss cheese, all wrapped up and baked to perfection. Topped with a luscious cream sauce, this comforting meal is perfect for a special dinner or a cozy night in.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of Swiss cheese
• 8 thin slices of cooked ham
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• For the cream sauce:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Pound the chicken breasts to about 1/4-inch thickness. Season both sides with salt and pepper.
3. Step 3: Place 2 slices of Swiss cheese and 2 slices of ham onto each chicken breast.
4. Step 4: Carefully roll up each chicken breast and secure with toothpicks to hold the filling inside.
5. Step 5: Dredge each rolled chicken breast in flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs.
6. Step 6: In a large skillet, melt butter with olive oil over medium heat. Brown the chicken rolls on all sides until golden, about 5 minutes.
7. Step 7: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes, until cooked through.
8. Step 8: While the chicken bakes, prepare the cream sauce. Melt butter in a saucepan over medium heat, then whisk in the flour and cook for about 1 minute until smooth.
9. Step 9: Slowly add the milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard, mixing well. Season with salt and pepper to taste.
10. Step 10: Remove chicken from the oven, carefully remove toothpicks, and serve topped with the creamy sauce.

Tips & Variations

• For extra flavor, add some fresh herbs like thyme or tarragon to the cream sauce.
• Use prosciutto instead of ham for a more delicate, refined taste.
• Make sure to secure the chicken rolls tightly with toothpicks to prevent the filling from spilling out during cooking.
• Try baking the chicken longer if your breasts are thicker, to ensure they are fully cooked.

Storage

Store any leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the crispy coating and creamy sauce texture. Avoid microwaving if possible, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chicken cordon bleu ahead of time?

Yes, you can assemble the chicken rolls and refrigerate them for a few hours before cooking. Just cover tightly and keep chilled until ready to bread and bake.

What can I use instead of panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers can work as a substitute, though the texture may be less crispy.

Creamy Chicken Cordon Bleu Recipe

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★★★★★

4.9 from 121 reviews

• Author: Andria
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Creamy Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in crispy panko breadcrumbs, browned to perfection, and then baked. It’s served with a rich, creamy Parmesan Dijon sauce that elevates the flavors for a comforting and elegant meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Chicken Rolls

• 4 boneless, skinless chicken breasts
• 8 slices of Swiss cheese
• 8 thin slices of cooked ham
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil

Cream Sauce

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. Prep Chicken: Preheat your oven to 350°F (175°C). Pound the chicken breasts to about 1/4-inch thickness to ensure even cooking and season both sides with salt and pepper.
2. Stuff Chicken: Lay 2 slices of Swiss cheese and 2 slices of ham on each flattened chicken breast. Carefully roll each breast tightly and secure the rolls with toothpicks to keep the filling inside during cooking.
3. Coat Chicken Rolls: Dredge each rolled chicken breast first in all-purpose flour, then dip in beaten eggs, and finally coat evenly with panko breadcrumbs to create a crispy crust.
4. Brown Chicken: Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides, approximately 5 minutes total, until a golden crust forms.
5. Bake Chicken: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F and the chicken is thoroughly cooked.
6. Make Cream Sauce: While the chicken is baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually add milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard, then season with salt and pepper to taste.
7. Serve: Remove chicken from the oven, carefully remove toothpicks, and drizzle the creamy Parmesan Dijon sauce generously over the chicken rolls before serving.

Notes

• Use a meat mallet or rolling pin to pound chicken evenly.
• Panko breadcrumbs give the chicken a crispier texture than regular breadcrumbs.
• Make sure to secure chicken rolls well with toothpicks to prevent cheese and ham from spilling out.
• Internal temperature of cooked chicken should reach 165°F for safe eating.
• This recipe can be made ahead; prepare and coat chicken rolls, refrigerate, then bake when ready.
• For a lower-fat option, substitute milk with low-fat milk and reduce butter in sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: French-American

Keywords: Chicken Cordon Bleu, Creamy Chicken, Stuffed Chicken Breast, Baked Chicken, Parmesan Sauce, Classic Chicken Recipe