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Foolproof Baked Chicken Cordon Bleu with Creamy Dijon Sauce

Close-up of sliced chicken cordon bleu with melted cheese and sauce oozing out onto a white plate.
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Make restaurant-quality Chicken Cordon Bleu at home with this easy, baked recipe. You get tender chicken stuffed with ham and Swiss cheese, coated in a crispy crust, and finished with a rich, creamy Dijon sauce. This is a dependable weeknight chicken dinner.

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
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Prepare the chicken: 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. Assemble the rolls: Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly, starting from one end, securing the filling inside. Secure the seam with toothpicks if necessary.
  4. Set up the breading station: In one shallow dish, combine the flour, salt, and pepper. In a second dish, beat the eggs. In a third dish, mix the Panko breadcrumbs and Parmesan cheese.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press it firmly into the Panko mixture to coat completely.
  6. Bake the chicken: Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 minutes per side until lightly golden. (If your skillet is not oven-safe, transfer the seared chicken to the prepared baking dish.)
  7. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the oven and let it rest for 5 minutes before removing toothpicks.
  8. Make the creamy Dijon sauce: While the chicken rests, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute.
  9. Slowly whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream and Dijon mustard. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Season with salt and pepper.
  10. Serve the baked chicken cordon bleu immediately, spooning the creamy Dijon sauce over the top.

Notes

  • To prevent cheese leakage, ensure you seal the edges of the chicken tightly when rolling. Pounding the chicken evenly helps create a better seal.
  • For an extra crispy crust without frying, you can lightly spray the breaded chicken with cooking spray before baking.
  • This recipe works well with turkey breast instead of chicken for a slight variation.

Nutrition

Find it online: https://miameal.com/chicken-cordon-bleu-baked-creamy-dijon-sauce/