Creamy Chicken Cordon Bleu Recipe

ByVictor Layne
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Introduction

Creamy Chicken Cordon Bleu is a classic dish that combines tender chicken, melted Swiss cheese, and savory ham, all wrapped in a crispy breadcrumb crust. Topped with a luscious Parmesan cream sauce, this recipe transforms simple ingredients into an elegant, comforting meal perfect for any occasion.

The image shows a close-up of two pieces of breaded chicken breast stuffed with layers of ham and melted cheese. The outer layer is golden brown and crispy with a slightly crumbly texture, speckled with herbs. Inside, the chicken is thick and white, surrounding thin pink slices of ham and creamy, gooey melted cheese that oozes out, sprinkled with small green herb flakes. The pieces are placed on a white plate, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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 in place.
  5. Step 5: Dredge each rolled chicken breast in flour, then dip in beaten eggs, and finally coat 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 and add flour. Whisk until smooth and cook for about 1 minute.
  9. Step 9: Slowly add milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard until well combined. Season with salt and pepper to taste.
  10. Step 10: Remove chicken from the oven, take out the toothpicks, and serve with the creamy sauce draped over the top.

Tips & Variations

  • For extra flavor, add a sprinkle of garlic powder or smoked paprika to the breadcrumb coating.
  • Use Gruyère cheese instead of Swiss for a richer taste.
  • Serve with steamed vegetables or a fresh green salad to balance the richness of the dish.
  • To keep the chicken rolls secure, consider tying them with kitchen twine instead of using toothpicks.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through to maintain the crispy coating and creamy sauce texture.

How to Serve

A close-up of a breaded chicken breast cut in half, showing three clear layers: the outer golden-brown crispy crust with small herb flecks, the thick white cooked chicken layer underneath, and the inside filled with folded pink ham slices and melted white cheese oozing out, garnished lightly with dried green herbs. The chicken pieces are placed on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 a few hours ahead and keep them refrigerated until ready to cook. Just wait to bake until you’re ready to serve.

What can I use if I don’t have panko breadcrumbs?

Regular breadcrumbs can be used as a substitute, though panko adds a lighter, crispier texture. You could also crush dry cereal flakes or crackers for a similar effect.

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Creamy Chicken Cordon Bleu Recipe

★★★★★

4.6 from 541 reviews
  • Author: Victor
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

This Creamy Chicken Cordon Bleu recipe features tender chicken breasts rolled with Swiss cheese and ham, breaded and pan-seared until golden, then finished in the oven for juicy perfection. Topped with a rich, creamy Parmesan-Dijon sauce, it’s an indulgent yet elegant meal perfect for any occasion.

Ingredients

Scale

For the Chicken:

  • 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. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the chicken once it’s browned and rolled.
  2. Prepare the Chicken: Pound the chicken breasts to about 1/4-inch thickness to ensure even cooking. Season both sides with salt and pepper to enhance the flavor.
  3. Layer Cheese and Ham: Place 2 slices of Swiss cheese and 2 slices of ham onto each flattened chicken breast, arranging evenly for balanced taste.
  4. Roll and Secure: Carefully roll up each chicken breast tightly around the cheese and ham filling, securing the rolls with toothpicks to keep them intact during cooking.
  5. Bread the Chicken Rolls: Coat each rolled chicken breast by dredging in flour, then dipping in beaten eggs, and finally coating them with panko breadcrumbs for a crispy exterior.
  6. Brown the Chicken: In a large skillet over medium heat, melt butter with olive oil. Brown the chicken rolls on all sides until they are golden, about 5 minutes, to develop flavor and texture.
  7. Bake the Chicken: Transfer the browned rolls to a baking dish and bake in the preheated oven for 20-25 minutes until they are cooked through and juices run clear.
  8. Make the Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat and whisk in flour until smooth. Cook for 1 minute to remove the raw flour taste.
  9. Finish the Sauce: Gradually add milk while whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard until fully combined. Season with salt and pepper to taste.
  10. Serve: Remove the chicken from the oven and discard the toothpicks. Plate the chicken rolls and generously drizzle with the creamy Parmesan-Dijon sauce for a rich, flavorful finish.

Notes

  • Pounding the chicken to even thickness ensures even cooking and tender texture.
  • Using panko breadcrumbs provides a crispier crust compared to regular breadcrumbs.
  • Make sure the sauce thickens enough to coat the back of a spoon before serving.
  • Remove toothpicks before serving to avoid any injuries.
  • You can substitute ham with prosciutto or turkey for variation.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the creamy sauce texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: Chicken Cordon Bleu, Creamy Chicken Recipes, Baked Chicken, Swiss Cheese Chicken, Ham and Cheese Chicken, Comfort Food

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