Delicious Chicken Cordon Bleu will impress any guest! Prep only take 20 minutes but the result tastes like you spent hours in the kitchen!
Chicken Cordon Bleu means “Blue Ribbon Chicken,” once you taste it, you’ll know why! This winning dish woos you with a crispy coated outside, a stuffed ham and cheese inside, and a creamy dijon finish! Classic Chicken Cordon Bleu is a fancy dinner recipe anybody can feel confident making!
Baking Makes it Healthier and Easier!
Chicken Cordon Bleu is a classic French dish of ham and Swiss cheese rolled into a thinly pounded chicken breast. It’s then breaded and traditionally… deep-fried. But our recipe takes a healthier, simpler (and easier to clean up!) approach by baking.
Baking eliminates about 100 calories per chicken breast, an hour of standing over a frying pan, and grease splatters all over your stove. The crust is golden and crispy, while the inside is tender and creamy. The flavors and textures are so fantastic you can’t tell it’s not fried!
Other Recipes to Serve with Chicken Cordon Bleu
- Crispy Garlic Smashed Potatoes, with their rich, buttery flavor, are a perfect side dish for almost any chicken dinner!
- Asiago Asparagus is a fresh, easy green vegetable even kids will love!
Ingredients
Chicken: You can’t have the Cordon Bleu without the Chicken! Two large chicken breasts (or 1 breast per serving) pounded very thin.
Stuffing: You’ll need four slices each of black forest ham and Swiss cheese for two servings.
Breading: To give this chicken its golden, crunchy crust, you’ll need flour, egg, and Panko breadcrumbs.
Sauce: The baked breaded chicken is truly amazing, but the sauce…oh my. The sauce, made of butter, flour, dijon mustard, chicken broth and half-n-half (garnished with a little parsley) puts this recipe over the top!
How to Make Chicken Cordon Bleu
STEP ONE: Preheat the oven to 400 degrees F. Place the chicken breasts on a large cutting board, cover it with plastic wrap, and take out all your aggression by pounding this chicken to about 1/4-inch thick!
STEP TWO: Flip the chicken upside down and place two slices of ham and two slices of cheese on each one. Roll lengthwise and secure with toothpicks.
STEP THREE: Set up a dredge station with flour in one bowl, beaten egg in a second bowl, and bread crumbs in the third bowl. Coat the chicken with flour, dip the egg, and then roll in the Panko until covered.
STEP FOUR: Place the chicken in a small baking dish and bake for 25 minutes or until the internal temperature is 165 degrees F.
STEP FIVE: Make the cream sauce by melting butter over medium heat while the chicken bakes. Whisk in the flour and cook for 3 minutes, constantly stirring. Add the dijon and cook another minute. Slowly blend in the broth, stirring to avoid lumps. Finally, add the half-n-half and simmer for about 5 minutes or until thick and creamy.
STEP SIX: Remove the chicken from the oven and allow it to rest for 5 minutes before serving with the warm sauce and a garnish of chopped parsley.
Tips for Success
- Lightly spray the breaded chicken with cooking spray before baking. This helps the crumbs get golden and crispy.
- Beat those chicken breasts super thin for a tender, perfect stuffed chicken roll.
- For an egg-free coating, slather a mayo-mustard mix over the chicken before dredging through the breadcrumbs.
- No breadcrumbs? You can also use cracker crumbs or mashed corn flakes.
What is Chicken Cordon Bleu?
Chicken Cordon Bleu combines several distinctive flavors and textures, making it a truly spectacular dish to serve on special occasions! The Swiss cheese and ham bring a sweet, nutty taste to the center. The bread crumb coating gives the chicken a golden, satisfying crunch. And the creamy dijon sauce is the rich, tangy crown of this mouthwatering recipe!
Can I Freeze Chicken Cordon Bleu?
If you have leftovers (or make extra), place the cooked but cooled rolls on parchment paper, cover and freeze for a couple of hours. Once frozen, transfer the breasts to an airtight baggie and freeze for up to 3 months.
When you’re ready to use, thaw in the refrigerator overnight, then bake the completely thawed chicken rolls for 10-12 minutes at 350 degrees F. Enjoy!
Other Crispy Coated Chicken Recipes
- Baked Chicken Parmesan
- Orange Chicken
- Pecan Crusted Chicken Tenders
- Southern Oven Fried Chicken
- Air Fryer Garlic Parmesan Chicken Wings
- Parmesan Chicken with Onion Dip
Ingredients
Chicken
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- 2 large boneless skinless chicken breasts
- 4 slices black forest ham
- 4 slices Swiss cheese
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons Dijon mustard
- ½ cup low-sodium chicken broth
- ½ cup half and half
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400 degrees F. Set up a dredge station. Place the flour in a shallow bowl, beat the egg in another shallow bowl, and pour the panko into a third bowl. Set aside
- Place the chicken breasts on a large cutting board and cover them with a piece of plastic wrap to prevent splattering. Use a meat mallet or rolling pin to pound the chicken out until about ¼-inch thick.
- Flip the chicken so the underside of the breast is facing up. Place two slices of ham and two slices of Swiss cheese on each breast. Tightly roll the chicken up, starting on the long side of the breast, then secure closed with toothpicks.
- Dredge the chicken in the flour, followed by the egg, and then finally the panko so it is completely coated.
- Place the chicken seam side down in a small baking dish.
- Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Meanwhile, prepare the sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly.
- Add the dijon and cook for one minute more. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add the half and half, whisk to combine, and allow the sauce to simmer for 4-5 minutes or until thickened, stirring often.
- Remove the chicken from the oven and allow to rest for 5 minutes. Serve with the Dijon sauce poured over top and a sprinkle of chopped parsley for garnish, if desired.
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