Chicken Cordon Bleu sounds intimidating. But it’s just chicken stuffed with ham and cheese, rolled up, breaded, and baked. The cheese gets melty. The chicken stays juicy. And that creamy sauce? Pure velvet.
This version skips the frying and uses the oven. Less mess, less stress, same impressive result.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts
- 4 slices deli ham (or prosciutto)
- 4 slices Swiss cheese (or Gruyère)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil (or cooking spray)
Creamy Dijon Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ¼ cup chicken broth
- 2 tablespoons Dijon mustard
- ¼ cup grated Parmesan (optional)
Step-by-Step Instructions
Step 1: Prep the Chicken
- Place chicken breasts between plastic wrap. Pound to ¼-inch thickness.
- Season with salt, pepper, and paprika.
Step 2: Stuff and Roll
- Layer 1 slice ham and 1 slice Swiss on each chicken breast.
- Roll tightly from the short end. Secure with toothpicks if needed.
Step 3: Bread the Chicken
- Set up bowls: flour, beaten eggs, panko mixed with a pinch of salt.
- Dredge each chicken roll in flour, then egg, then panko. Press firmly.
Step 4: Bake Until Golden
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Place chicken rolls on the sheet. Drizzle or spray with olive oil.
- Bake for 25-30 minutes until golden and internal temp reaches 165°F.
Step 5: Make the Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour, cook 1 minute.
- Slowly whisk in milk and broth. Simmer until thickened (2-3 minutes).
- Whisk in Dijon and Parmesan. Season with salt and pepper.
Step 6: Serve
- Remove toothpicks. Slice chicken into medallions or serve whole.
- Drizzle with Dijon sauce. Watch everyone pretend they’re at a French bistro.
Summary
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Yield: 4 servings
Difficulty: Medium
Storage Notes
Fridge:
Store cooked chicken cordon bleu in an airtight container for up to 4 days. Store sauce separately.
Reheating:
Air fryer at 375°F for 6-8 minutes. Oven at 375°F for 10 minutes. Microwave works but crust gets soft.
Freezing:
Freeze cooked chicken cordon bleu (without sauce) for up to 2 months. Reheat from frozen in a 375°F oven for 20 minutes.
Make-Ahead:
Assemble and bread the chicken rolls up to 1 day ahead. Refrigerate covered. Bake when ready.
Pro Tip:
Skip the toothpicks if you roll tightly and place seam-side down on the baking sheet. The weight seals it.
