Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in breadcrumbs, and baked to golden perfection. This creamy version adds a rich sauce, elevating the dish to a whole new level of indulgence.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices of ham (thinly sliced)
- 4 slices of Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups breadcrumbs (panko works best for crispiness)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (or melted butter for baking)
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk for creaminess)
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: Chopped parsley for garnish
Instructions
Prepare the Chicken
- Flatten the Chicken Breasts
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch. - Stuff the Chicken
Lay a slice of ham and a slice of Swiss cheese in the center of each chicken breast. Roll the chicken tightly and secure with toothpicks or kitchen twine to keep the filling in place. - Coat the Chicken
Set up a breading station with three shallow bowls:- Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Breadcrumbs.
Dip each stuffed chicken breast into the flour, then the egg, and finally the breadcrumbs, pressing gently to coat evenly.
Cook the Chicken
- Pan-Sear (Optional)
Heat olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown. This step helps crisp the coating but can be skipped if baking. - Bake the Chicken
Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Drizzle with olive oil or melted butter for extra crispiness. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Make the Creamy Sauce
- Prepare the Roux
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. - Add the Milk
Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the mixture thickens, about 5 minutes. - Flavor the Sauce
Stir in Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste. Remove from heat.
Assemble and Serve
- Serve the Chicken
Remove the chicken from the oven and discard toothpicks or twine. Plate the chicken and pour the creamy sauce generously over the top. - Garnish
Sprinkle with chopped parsley for a pop of color and freshness.
Serving Suggestions
- Vegetables: Serve with steamed green beans, roasted asparagus, or sautéed spinach.
- Starches: Pair with mashed potatoes, buttered noodles, or rice pilaf.
- Salad: A crisp side salad with a light vinaigrette balances the richness of the dish.
Tips for Success
- Keep the Filling Inside
Roll the chicken tightly and ensure the ham and cheese are fully enclosed to prevent them from leaking during cooking. - Use a Meat Thermometer
Check the internal temperature to ensure the chicken is fully cooked without drying out. - For Extra Creaminess
Add a splash of heavy cream to the sauce for an even richer texture.
Variations
- Low-Carb Option: Skip the breading and bake the stuffed chicken without coating. Serve with the creamy sauce for flavor.
- Cheese Swap: Try Gruyère or Provolone for a different twist.
- Add Herbs: Mix fresh thyme or rosemary into the breadcrumbs for added aroma.
This creamy Chicken Cordon Bleu recipe combines classic flavors with a luxurious sauce, creating a show-stopping meal that’s surprisingly easy to prepare. Whether for a special occasion or a weeknight treat, it’s sure to impress!
Creamy Chicken Cordon Bleu Recipe
This creamy Chicken Cordon Bleu recipe combines classic flavors with a luxurious sauce, creating a show-stopping meal that’s surprisingly easy to prepare.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 4 slices of ham thinly sliced
- 4 slices of Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups breadcrumbs panko works best for crispiness
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or melted butter for baking
- For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk whole milk for creaminess
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: Chopped parsley for garnish
Instructions
- Prepare the Chicken
- Flatten the Chicken Breasts
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
- Stuff the Chicken
- Lay a slice of ham and a slice of Swiss cheese in the center of each chicken breast. Roll the chicken tightly and secure with toothpicks or kitchen twine to keep the filling in place.
- Coat the Chicken
- Set up a breading station with three shallow bowls:
- Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Breadcrumbs.
- Dip each stuffed chicken breast into the flour, then the egg, and finally the breadcrumbs, pressing gently to coat evenly.
- Cook the Chicken
- Pan-Sear (Optional)
- Heat olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown. This step helps crisp the coating but can be skipped if baking.
- Bake the Chicken
- Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Drizzle with olive oil or melted butter for extra crispiness. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- Make the Creamy Sauce
- Prepare the Roux
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
- Add the Milk
- Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Flavor the Sauce
- Stir in Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste. Remove from heat.
- Assemble and Serve
- Serve the Chicken
- Remove the chicken from the oven and discard toothpicks or twine. Plate the chicken and pour the creamy sauce generously over the top.
- Garnish
- Sprinkle with chopped parsley for a pop of color and freshness.