Description
So you want to make something that sounds impressive enough for company but isn’t going to require a culinary degree? Meet Chicken Cordon Bleu — the dish that’s basically chicken wrapped around ham and cheese, breaded and baked until golden, then smothered in a ridiculously good creamy Dijon sauce. It sounds fancy because it has a French name, but really it’s just comfort food in a tuxedo.
This is the kind of meal that makes people think you spent all day in the kitchen when really you just did some strategic pounding, rolling, and baking. The chicken comes out juicy, the ham and Swiss get all melty in the middle, and that sauce? It’s basically liquid gold that makes everything taste like it came from a restaurant where they charge $30 for chicken.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 8 thin slices deli ham (not the thick stuff)
- 4 slices Swiss cheese (or Gruyère if you’re feeling fancy)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 3 tbsp olive oil or melted butter
For the Creamy Dijon Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard (the good stuff)
- 1 tbsp whole grain mustard (optional but adds texture)
- 1/4 cup white wine (or more chicken broth)
- 2 tbsp fresh chives, chopped
- Salt and white pepper to taste
Instructions
Preheat oven to 375°F.
Place chicken breasts between plastic wrap and pound to about 1/4 inch thick. Don’t go crazy — you want them flat but not destroyed.
Season both sides with salt and pepper.
Set up three shallow dishes: flour in one, beaten eggs in another, and panko mixed with Parmesan, garlic powder, and paprika in the third.
On each flattened chicken breast, layer 2 slices of ham and 1 slice of cheese.
Roll up tightly, starting from the narrow end. Secure with toothpicks if needed.
Dredge each roll in flour, shaking off excess.
Dip in beaten eggs, letting excess drip off.
Roll in the seasoned panko mixture, pressing gently to help it stick.
Place seam-side down on a greased baking sheet.
Drizzle with olive oil or melted butter for extra golden goodness.
Bake for 25-30 minutes until golden brown and internal temp hits 165°F.
Let rest for 5 minutes before slicing — this keeps all the melty cheese from running out.
While chicken bakes, melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1 minute (this is your roux).
Gradually whisk in chicken broth and wine, making sure no lumps form.
Simmer until thickened, about 5 minutes.
Stir in cream, both mustards, and season with salt and pepper.
Remove from heat and stir in fresh chives.
Slice each chicken roll into medallions.
Pool sauce on plates and arrange chicken slices on top.
Drizzle with more sauce because sauce makes everything better.
Notes
Pounding technique: Use the flat side of a meat mallet or rolling pin. Cover with plastic wrap to prevent splatter.
Toothpick strategy: Soak wooden toothpicks in water first so they don’t burn in the oven.
Breading hack: Use one hand for wet ingredients, one for dry. Keeps your fingers from getting coated.
Temperature matters: Use a meat thermometer — overcooked chicken is the enemy of happiness.
Sauce consistency: If too thick, add more broth. Too thin? Let it simmer longer.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g~28g
- Carbohydrates: ~18g
- Protein: ~45g