Chicken Cordon Bleu
If you are looking for a dinner that feels a little special without a ton of effort, this Chicken Cordon Bleu recipe is exactly that. Classic chicken cordon bleu stuffed with ham and Swiss cheese, baked golden. It has become one of my go-to weeknight dinners when I want something that feels intentional and truly satisfying.
Why You Will Love This Recipe
- Ready in about 45 min from start to finish
- Uses simple, accessible ingredients
- Big, satisfying flavors the whole family will love
- Leftovers taste even better the next day
Ingredients
- Chicken breasts
- Ham
- Swiss cheese
- Breadcrumbs
- Dijon mustard
- Eggs
- Cream sauce
How to Make It
- Gather and prep all your ingredients ahead of time so the cooking goes smoothly.
- Heat your pan or oven as directed and get everything ready to go.
- Combine ingredients and cook, about 45 min total.
- Taste and adjust seasoning before serving warm. Enjoy every bite!
My Favorite Kitchen Tool for This
I reach for my Meat Mallet every single time I make this recipe. It distributes heat evenly and makes cleanup so much easier. Grab one on Amazon if you do not have one yet!
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Chicken Cordon Bleu
Chicken rolled around ham and Swiss, breaded and baked until crisp, then finished with a mustard cream sauce. It looks fussy and honestly is not.
Ingredients
Method
- Heat the oven to 400 degrees and line a sheet pan with parchment.
- Butterfly each chicken breast and pound it to about 1/4 inch thick between two sheets of plastic wrap. Season both sides with the salt and pepper.
- Lay 2 slices of ham and 2 slices of Swiss on each piece, roll it up tightly from the short end, and secure with toothpicks.
- Set out three shallow dishes: flour, beaten eggs, and panko. Roll each bundle through the flour, then the egg, then press it into the panko.
- Set them seam side down on the sheet pan, drizzle with the melted butter, and bake 22 to 25 minutes until the crust is deep golden and the chicken reads 165 degrees.
- While it bakes, simmer the cream, Dijon and butter in a small pan for 4 to 5 minutes until it thickens slightly. Pull the toothpicks and spoon the sauce over the sliced chicken.
Notes
Chill the rolled chicken for 15 minutes before breading if you have time, it holds its shape much better. Toothpicks are your friend.
