Description
Cordon Bleu Chicken is a delicious oven-baked dish featuring tender chicken breasts stuffed with savory ham and melty Swiss cheese, coated in seasoned breadcrumbs, and baked until golden and juicy. A creamy Parmesan Dijon sauce adds the perfect finishing touch, making this an easy and comforting family dinner.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 8 slices ham
- 8 slices Swiss cheese
- ½ cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 cup seasoned breadcrumbs
- 2 tablespoons unsalted butter
For the Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup half-and-half cream
- 1 tablespoon Dijon mustard
- ⅓ cup finely grated Parmesan cheese
- Salt and pepper, to taste
Instructions
Prepare the Chicken
- Preheat the oven to 400°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Use a sharp knife to carefully cut a pocket into each chicken breast.
- Lay two slices of ham slightly overlapping and place two slices of Swiss cheese on top.
- Roll the ham and cheese together and place the roll inside the pocket of one chicken breast.
- Secure the opening with a couple of toothpicks and repeat with the remaining chicken.
- Place the flour in a shallow bowl.
- In a second bowl, whisk together the egg and milk.
- Place the seasoned breadcrumbs in a third bowl.
- Coat each chicken breast in flour, then dip it into the egg mixture, and finally coat it thoroughly with breadcrumbs.
- Arrange the coated chicken breasts in the prepared baking dish.
- Place ½ tablespoon of butter on top of each chicken breast.
- Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Prepare the Sauce
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour until a smooth paste forms.
- Slowly pour in the chicken broth while whisking continuously.
- Add the half-and-half and continue stirring until the sauce thickens.
- Stir in the Dijon mustard and Parmesan cheese until the cheese melts completely.
- Remove from the heat and season with salt and pepper.
- Serve the creamy sauce over the baked chicken cordon bleu.
Notes
- Serve Cordon Bleu Chicken with mashed potatoes, roasted vegetables, green beans, rice, or a fresh garden salad.
- Spoon the creamy Parmesan Dijon sauce over the chicken just before serving.
- Remove the toothpicks before serving.
- Allow leftovers to cool before storing.
- Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.
- Store the sauce separately when possible to maintain the best texture.
- Reheat chicken in a 350°F oven until heated through to help preserve the crispy coating.
- Reheat the sauce gently in a saucepan over low heat, adding a small splash of milk or chicken broth if it becomes too thick.
- For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2–3 months.
- Thaw frozen chicken overnight in the refrigerator before reheating.