Deliciously Creamy Chicken Cordon Bleu Recipe
This Deliciously Creamy Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, breaded and pan-seared to golden perfection, then baked to juicy finish. It’s complemented by a rich, creamy Dijon-Parmesan sauce that elevates this classic dish into a comforting and elegant meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 8 slices of ham
- 8 slices of Swiss cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Creamy Sauce
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken rolls.
- Prepare Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch to ensure even cooking. Season both sides with salt and pepper.
- Assemble Rolls: Layer two slices of ham and two slices of Swiss cheese on each chicken breast. Roll them tightly and secure with toothpicks to hold the shape.
- Bread the Chicken: Dredge each chicken roll first in flour, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs.
- Brown the Rolls: Heat butter and olive oil in a large oven-proof skillet over medium heat. Add the chicken rolls and brown on all sides for about 4-5 minutes per side, creating a crispy crust.
- Bake: Transfer the skillet with the browned chicken rolls into the preheated oven. Bake for 20-25 minutes until the chicken is cooked through and juices run clear.
- Prepare Sauce: While the chicken is baking, heat the heavy cream in a saucepan over medium heat. Stir in Dijon mustard, garlic powder, onion powder, and grated Parmesan cheese. Simmer gently for about 5 minutes until the sauce thickens to a creamy consistency.
- Rest and Serve: Remove chicken from the oven, discard toothpicks carefully, and let the rolls rest for a few minutes. Slice the chicken rolls and serve drizzled with the creamy Dijon-Parmesan sauce.
- Garnish: Sprinkle chopped parsley over the plate for a fresh pop of color and flavor before serving.
Notes
- Pounding the chicken to an even thickness helps ensure it cooks evenly and stays tender.
- Using an oven-proof skillet lets you sear and bake in the same pan, minimizing cleanup.
- Letting the chicken rest after baking allows juices to redistribute, keeping each slice moist.
- You can substitute turkey ham or Gruyère cheese for a different flavor profile.
- For a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Make sure to secure the chicken rolls well with toothpicks to prevent the filling from spilling out during baking.
Keywords: Chicken Cordon Bleu, creamy chicken recipe, baked chicken rolls, chicken stuffed with ham and cheese, Dijon cream sauce
