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Classic Baked Chicken Cordon Bleu with Creamy Dijon Sauce

Close-up of sliced, breaded chicken cordon bleu drizzled generously with a creamy yellow sauce.
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You make this classic Chicken Cordon Bleu by stuffing chicken breasts with ham and Swiss cheese, coating them, and baking them until golden. Finish it with a simple, rich Dijon sauce for a restaurant-quality meal at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Place one slice of ham and one slice of Swiss cheese on top of each flattened chicken breast. Roll the chicken tightly around the filling, securing the ends if needed with toothpicks.
  4. Set up a standard breading station: Place flour, salt, and pepper on one plate. Place beaten eggs on a second plate. Mix panko breadcrumbs and Parmesan cheese on a third plate.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off excess. Dip it into the egg wash, letting any excess drip off. Finally, press firmly into the breadcrumb mixture to coat completely.
  6. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until the coating is golden brown.
  7. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and set aside, covering loosely with foil.
  8. Place the skillet back on the stovetop over medium heat. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
  9. Whisk in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens slightly, about 3 to 4 minutes. Stir in the lemon juice.
  10. Remove any toothpicks from the chicken. Slice the chicken breasts diagonally into thick pieces. Serve immediately with the creamy Dijon sauce spooned over the top.

Notes

  • For an extra crispy coating, you can bake the chicken on a wire rack set inside the baking sheet.
  • If you prefer a less rich sauce, substitute half-and-half for the heavy cream.
  • You can prepare the stuffed and breaded chicken rolls up to one day ahead and keep them covered in the refrigerator before baking.

Nutrition

Find it online: https://cookingbymia.com/chicken-cordon-bleu-recipe-dijon-sauce/