Cordon bleu chicken recipe

Why You’ll Love This Recipe

I enjoy how this dish combines crispy, creamy, and savory flavors all in one. It feels like a restaurant-quality meal, but I can make it easily in my own kitchen. The homemade sauce adds an extra layer of flavor that makes the dish truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts (boneless and skinless)
8 slices ham
8 slices swiss cheese
1/2 cup flour
1 large egg
2 tablespoons milk
1 cup seasoned bread crumbs
2 tablespoons unsalted butter

for the sauce:
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup chicken broth
1 cup half and half cream
1 tablespoon dijon mustard
1/3 cup parmesan cheese (finely grated)
salt and pepper (to taste)

Directions

I start by preheating the oven to 400°F and preparing a baking dish with non-stick spray.

Then I carefully cut a pocket into each chicken breast and set them aside.

I lay out slices of ham and place Swiss cheese on top, then roll them together. I insert each roll into the chicken pockets and secure them with toothpicks.

Next, I prepare three bowls: one with flour, one with beaten egg and milk, and one with breadcrumbs.

I dredge each stuffed chicken breast in flour, dip it in the egg mixture, and coat it with breadcrumbs.

I place the coated chicken in the baking dish and add a small piece of butter on top of each.

I bake for about 30 minutes until the chicken is cooked through.

While the chicken bakes, I prepare the sauce by melting butter in a saucepan, whisking in flour, then gradually adding chicken broth and cream while stirring.

I let the sauce thicken, then mix in Dijon mustard and parmesan cheese until smooth. I season it with salt and pepper.

Finally, I serve the baked chicken topped with the creamy sauce.

Servings and timing

This recipe serves 4 people.
Prep time: about 15 minutes
Cooking time: about 30 minutes
Total time: about 45 minutes

Variations

I sometimes use turkey or prosciutto instead of ham for a different flavor. When I want a lighter version, I bake without breading. I also like adding herbs like thyme or parsley to the sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven to keep the coating crisp and heat the sauce separately.

FAQs

Can I prepare this ahead of time?

I can assemble the chicken ahead and refrigerate it before baking.

How do I keep the filling from leaking out?

I secure the chicken well with toothpicks and avoid overfilling.

Can I fry instead of bake?

Yes, I can pan-fry it for a crispier crust, but I prefer baking for convenience.

What sides go well with this dish?

I like serving it with mashed potatoes, vegetables, or a fresh salad.

How do I know the chicken is fully cooked?

I check that the internal temperature reaches 165°F.

Conclusion

I keep making this cordon bleu chicken because it’s rich, comforting, and full of flavor. It’s a classic dish that always feels satisfying and perfect for a special meal at home.