Indulge in the comforting elegance of Creamy Chicken Cordon Bleu, a deliciously rich twist on the classic French dish that brings tender chicken breasts and melty Swiss cheese together in perfect harmony. This recipe transforms simple ingredients into a luscious meal with a velvety cream sauce that promises to delight your palate and warm your heart.
Whether you’re cooking for a special dinner or craving a cozy weeknight feast, this creamy, cheesy, and savory dish offers both sophistication and home-style comfort. Every bite melts with creamy cheese and savory ham, encased in a crisp crumb coating, then bathed in a flavorful sauce that elevates the experience.
- Combines tender chicken with creamy Swiss cheese and savory ham for a luscious filling.
- Features a rich and smooth Parmesan-Dijon cream sauce that enhances every bite.
- Perfectly balanced method of pan-frying and baking locks in moisture and flavor.
- Gluten-free friendly option by customizing breadcrumbs if needed.
Ingredients
- Chicken breasts: Boneless, skinless, pounded thin for even cooking and to easily roll with fillings.
- Swiss cheese: Sliced thin to melt perfectly inside the chicken, adding a mild, nutty flavor.
- Cooked ham slices: Thin slices that provide a salty, smoky contrast to the creamy cheese.
- Salt and pepper: Seasoned to taste to enhance the natural flavors of the chicken without overpowering it.
- All-purpose flour: Used twice—for dredging chicken to help breadcrumbs stick and as the base for the cream sauce roux.
- Eggs: Beaten eggs act as a binding agent to adhere breadcrumbs to chicken rolls securely.
- Panko breadcrumbs: Provide a light, crispy texture to the chicken crust when fried and baked.
- Butter: Used both in pan-frying and the sauce to create a rich flavor and silky texture.
- Olive oil: Mixed with butter for frying to prevent burning and add a subtle fruity depth.
- Milk: Slowly added to the roux to create a smooth and creamy base for the cheese sauce.
- Grated Parmesan cheese: Adds a sharp, savory depth and creaminess to the sauce.
- Dijon mustard: Introduces a mild tang and complexity to balance the richness of the cream sauce.
Instructions
- Pound and Season the Chicken
Begin by pounding the chicken breasts to about 1/4-inch thickness using a meat mallet or rolling pin, ensuring even cooking and tenderness. Season both sides generously with salt and pepper to enhance the natural chicken flavors before adding the filling.
- Layer Cheese and Ham
Place two slices of Swiss cheese evenly over each pounded chicken breast, followed by two thin slices of ham. This layering ensures every bite includes a delicious mix of creamy cheese and savory ham.
- Roll and Secure
Starting from one end, carefully roll each chicken breast tightly to encase the fillings. Use toothpicks to secure the rolls to maintain their shape while cooking, preventing the cheese and ham from leaking out.
- Dredge in Flour, Egg, and Breadcrumbs
Coat each chicken roll first in flour to dry the surface, dip into the beaten eggs to create a sticky layer, and finally roll them in panko breadcrumbs to form a crispy golden crust once cooked.
- Pan-fry for a Golden Crust
Heat butter and olive oil in a large skillet over medium heat, then carefully brown the chicken rolls on all sides for about five minutes. This step locks in moisture and develops a crispy, flavorful exterior.
- Bake to Cook Through
Transfer the browned chicken rolls to a baking dish and bake in the preheated oven at 350°F (175°C) for 20-25 minutes. Baking finishes cooking the chicken evenly and melts the fillings inside without drying out the meat.
- Prepare the Cream Sauce
In a saucepan over medium heat, melt butter and whisk in flour to form a smooth roux. Slowly add milk while whisking continuously until the sauce thickens. Stir in grated Parmesan and Dijon mustard, then season with salt and pepper. The sauce adds rich, creamy flavor to complement the chicken rolls.
- Serve with Sauce
Once the chicken is cooked, carefully remove toothpicks and plate the rolls. Spoon the creamy Parmesan-Dijon sauce generously over the top to create a decadent and inviting presentation.
- Uniformly pounding chicken ensures even cooking and easier rolling without tearing.
- Filling variations like substituting Gruyère cheese offer exciting flavor twists.
- To avoid soggy crusts, ensure breadcrumbs adhere well and pan-fry before baking.
- Use fresh toothpicks or skewers to secure rolls properly to keep fillings intact.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to preserve the crispy coating and creamy sauce texture.
Serving Suggestions
This creamy chicken cordon bleu pairs wonderfully with garlic mashed potatoes, steamed green beans, or a crisp mixed greens salad to balance the richness. A light white wine like Chardonnay complements the dish beautifully.
- For best results, pound chicken breasts evenly to prevent uneven cooking and ensure the perfect roll.
- Mix butter with olive oil when frying to prevent burning and promote an even golden crust.
- Whisk sauce continuously while adding milk to avoid lumps and achieve a smooth cream sauce.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used, but they may require adjustments in cooking time due to their different thickness and fat content.
- Is there a dairy-free alternative for the cream sauce?
Substitute milk with unsweetened almond or oat milk and use dairy-free cheese for a dairy-free version, though flavor and texture will slightly change.
- Can this recipe be frozen?
Cooked chicken cordon bleu can be frozen in an airtight container for up to 2 months. Reheat thoroughly before serving.
- What can I substitute for panko breadcrumbs?
Regular breadcrumbs or crushed gluten-free crackers work well; however, panko provides a lighter, crunchier crust.
- How do I prevent the cheese from leaking out?
Rolling tightly and securing with toothpicks help keep fillings inside. Also, avoid over-stuffing and ensure the chicken doesn’t tear.
- Can I make the sauce ahead?
Yes, prepare the cream sauce in advance and gently reheat on the stove, whisking to restore its silky texture before serving.
- Is this dish gluten-free?
The original recipe uses all-purpose flour and panko breadcrumbs that contain gluten; for gluten-free, substitute with gluten-free flour and breadcrumbs.
Creamy Chicken Cordon Bleu
Equipment
- 1 skillet
- 1 baking dish
- 1 saucepan
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices Swiss cheese
- 8 thin slices cooked ham
- Salt and pepper to taste
- 1 cup all-purpose flour divided
- 2 eggs beaten
- 2 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons butter for sauce
- 2 tablespoons all-purpose flour for sauce
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 350°F (175°C).
- Pound chicken breasts to about 1/4-inch thickness and season with salt and pepper.
- Place 2 slices of Swiss cheese and 2 slices of ham on each chicken breast.
- Roll up the chicken breasts carefully and secure with toothpicks.
- Dredge each chicken roll in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat butter and olive oil in a large skillet over medium heat and brown the chicken rolls on all sides until golden, about 5 minutes.
- Transfer browned chicken rolls to a baking dish and bake for 20-25 minutes until cooked through.
- To make the cream sauce, melt butter in a saucepan over medium heat and whisk in flour, cooking for 1 minute until smooth.
- Slowly add milk while whisking continuously until the sauce thickens.
- Stir in Parmesan cheese and Dijon mustard, season with salt and pepper to taste.
- Remove chicken from oven, discard toothpicks, and serve with cream sauce poured over the top.
Notes
- Pound chicken evenly for uniform cooking.
- Use Gruyère cheese for stronger flavor.
- Store leftovers in an airtight container for up to 3 days.
