Delicious Chicken Cordon Bleu with Creamy Dijon Parmesan Sauce Recipe
This Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy toasted panko crust, and baked to golden perfection. Paired with a creamy Dijon Parmesan sauce, it’s a classic French-inspired dish perfect for a comforting yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4–6 slices ham
Breading
- 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
Sauce
- 1.5 tbsp butter
- 1.5 tbsp flour
- 1 ¼ cups milk
- 2 tbsp Dijon mustard
- 3 tbsp grated parmesan cheese
Instructions
- Preheat Oven and Toast Panko: 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 are golden brown, enhancing their crunch and flavor.
- Prepare Chicken Pockets: Using a sharp knife, cut a pocket lengthwise into each chicken breast without cutting all the way through. Stuff each pocket generously with slices of ham and Swiss cheese. Secure the openings tightly using toothpicks to keep the filling inside during cooking.
- Coat the Chicken: Choose your coating method. For the dredge method, beat the egg with 2 teaspoons of flour, dip each stuffed chicken breast in this mixture, then coat evenly with the toasted panko. Alternatively, use the easy method by spreading a mixture of 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard over the chicken and then pressing the panko breadcrumbs onto it for a flavorful crust.
- Bake the Chicken: Place the breaded chicken breasts on a baking sheet and bake in the preheated oven for 25 to 30 minutes. Bake until the chicken is cooked through and the crust is a deep golden brown, ensuring the cheese inside is melted and the ham is warm.
- Prepare Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in the flour to create a roux and cook for about a minute until it becomes lightly golden. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Remove from heat and stir in the Dijon mustard and grated parmesan cheese until smooth and creamy.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Carefully remove the toothpicks, slice if desired, and serve the chicken cordon bleu topped or accompanied by the warm Dijon Parmesan sauce.
Notes
- To prevent the cheese from leaking out during cooking, ensure you seal the chicken pockets well with toothpicks.
- To toast panko evenly, spread them out in a single layer on a baking sheet and watch closely to avoid burning.
- If you prefer, use a food thermometer to check chicken doneness; it should reach an internal temperature of 165°F (74°C).
- The Dijon Parmesan sauce can be made ahead and gently reheated before serving.
- For a lower-fat option, use light mayonnaise or omit it and stick to the egg dredge coating method.
Keywords: Chicken Cordon Bleu, baked chicken, stuffed chicken, Swiss cheese, ham, Dijon sauce, panko crust, classic French recipe
