Name: Delicious Chicken Cordon Bleu with Creamy Dijon Parmesan Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 2 large boneless, skinless chicken breasts; 4 slices Swiss cheese; 4-6 slices ham; 1 cup panko breadcrumbs; Option 1: 1 egg; Option 1: 2 tsp flour; Option 2: 3 tbsp mayonnaise; Option 2: 1.5 tbsp Dijon mustard; 1.5 tbsp butter; 1.5 tbsp flour; 1 ¼ cups milk; 2 tbsp Dijon mustard; 3 tbsp grated parmesan cheese

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Introduction

Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with savory ham and Swiss cheese, all encased in a crispy golden crust. This comforting meal is perfect for a special dinner or a satisfying weeknight treat.

A close-up of several pieces of golden-brown breaded chicken, each cut to show two main layers inside: the outer crispy crust layer with a crunchy texture and a golden color, followed by a thick white chicken meat layer, and inside this, a thin slice of reddish meat, topped with melted creamy white cheese that stretches slightly, all sprinkled with small bits of green herbs. The chicken pieces are arranged on a white plate with a slightly raised edge, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts
4 slices Swiss cheese
4–6 slices ham
1 cup panko breadcrumbs
For breading (choose one method):
- 1 egg and 2 teaspoons flour
- or 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard
For the sauce:
- 1.5 tablespoons butter
- 1.5 tablespoons flour
- 1 ¼ cups milk
- 2 tablespoons Dijon mustard
- 3 tablespoons grated Parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast them in the oven for about 3 minutes until they turn golden brown. Set aside.
Step 2: Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Stuff each pocket with 2 slices of ham and 2 slices of Swiss cheese. Secure the openings with toothpicks to hold the filling inside.
Step 3: Prepare the breading. For the dredge method, whisk the egg and flour together. Dip each stuffed chicken breast first into the egg mixture, then coat thoroughly with the toasted panko. For the easy method, spread mayonnaise and Dijon mustard over the chicken, then press the panko onto the surface until fully coated.
Step 4: Place the breaded chicken breasts on a baking sheet and bake for 25–30 minutes, or until the chicken is cooked through and the coating is deep golden and crispy.
Step 5: While the chicken bakes, make the sauce. In a small saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for about 1 minute. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the Dijon mustard and grated Parmesan cheese.
Step 6: Once the chicken is done, let it rest for a few minutes. Remove the toothpicks, then serve the chicken with the warm mustard-Parmesan sauce drizzled on top or on the side.

Tips & Variations

Use toothpicks or kitchen twine to keep the chicken pockets securely closed while baking.
Substitute Gruyère cheese for Swiss to add a nuttier flavor.
For an extra crispy crust, double-coat the chicken by repeating the breading step.
Try using Dijon garlic mustard in the sauce for a garlicky kick.

Storage

Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven to maintain the crispy crust, or warm in a skillet over low heat. The sauce can be refrigerated separately and reheated on the stove with a splash of milk to loosen it.

How to Serve

A close-up view of several pieces of breaded chicken, each cut open to show three layers: a golden-brown crunchy outer crust, a thick white cooked chicken breast layer, and inside, a thin slice of pink ham above a thick, creamy melted cheese layer that is slightly oozing. The chicken pieces are arranged on a white plate with some crumbs and a bit of light sauce residue on the plate's edge, set against a white marbled textured background. 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 stuffed chicken breasts and keep them covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the cooking time if baking straight from cold.

What can I serve with Chicken Cordon Bleu?

This dish pairs well with steamed vegetables, a fresh green salad, or creamy mashed potatoes to complement the rich flavors and crispy texture.