Print

Crispy Baked Chicken Cordon Bleu with Creamy Dijon Sauce

Close-up of sliced chicken cordon bleu showing crispy coating, ham, cheese filling, and yellow sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this restaurant-quality Chicken Cordon Bleu at home. This recipe features tender chicken breasts stuffed with savory ham and gooey Swiss cheese, coated in a crispy panko crust, and baked until golden. It includes instructions for a rich, creamy Dijon sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil (for sauce)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Pound them to an even 1/4-inch thickness using a meat mallet.
  3. Stuff the chicken: Place one slice of ham and one slice of Swiss cheese on the wide end of each flattened chicken breast. Roll the chicken tightly around the filling. Secure the seam with toothpicks if necessary.
  4. Set up a standard breading station using three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. Mix Panko breadcrumbs, salt, pepper, and paprika in the third dish.
  5. Dredge each rolled chicken breast first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the chicken firmly into the Panko mixture to coat completely.
  6. Place the coated chicken rolls seam-side down in the prepared baking dish. Drizzle lightly with olive oil.
  7. Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown.
  8. While the chicken bakes, prepare the creamy Dijon sauce: Melt butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for one minute, stirring constantly.
  9. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 3 minutes.
  10. Reduce heat to low. Stir in the heavy cream, Dijon mustard, and garlic powder. Heat through gently, but do not boil. Season with salt and pepper to taste.
  11. Remove the toothpicks from the baked chicken. Slice the chicken breasts diagonally into thick pieces. Serve immediately with the warm creamy Dijon sauce spooned over the top.

Notes

  • For an extra crispy crust, you can briefly pan-fry the breaded chicken rolls in a little oil for 1-2 minutes per side before baking.
  • If you prefer a different cheese, Gruyère or Provolone work well in place of Swiss.
  • This dish pairs well with roasted asparagus or simple mashed potatoes for a complete family friendly chicken meal.

Nutrition

Find it online: https://cookincorner.com/chicken-cordon-bleu-crispy-baked-recipe/