Description
Classic Chicken Cordon Bleu is the ultimate comfort food—crispy, golden breaded chicken breasts stuffed with layers of savory ham and melty Swiss cheese. It’s elegant enough for entertaining yet easy enough for a satisfying weeknight dinner. Serve it with a creamy Dijon sauce or buttery mashed potatoes for the full comfort food experience.
Ingredients
Chicken and Breading
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (plain or seasoned)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter (for drizzling or pan-frying)
Dijon Cream Sauce (optional)
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare Chicken Breasts: Preheat your oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open like a book. Place between plastic wrap and gently pound with a meat mallet until about 1/4-inch thick.
- Assemble Chicken: Lay a slice of ham and a slice of Swiss cheese on each pounded chicken breast, fold the breast over to enclose the filling, and secure with toothpicks.
- Set Up Breading Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, salt, and black pepper.
- Bread the Chicken: Dredge each stuffed chicken breast first in the flour, then in the beaten eggs, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere the coating.
- Bake the Chicken: Place the breaded breasts on a greased baking sheet, drizzle lightly with olive oil or melted butter. Bake for 25–30 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).
- Prepare Dijon Cream Sauce (Optional): In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk and heavy cream while stirring constantly until the sauce thickens. Stir in Dijon mustard and season with salt and pepper to taste. Keep warm until serving.
- Serve: Remove toothpicks from the chicken and plate. Serve the chicken cordon bleu with the warm Dijon cream sauce poured over the top or on the side.
Notes
- To pan-fry instead of baking, brown the chicken in an oven-safe skillet with oil on both sides, then finish cooking in the oven.
- You can prepare the chicken breasts ahead of time and refrigerate them until ready to bake.
- Swiss cheese can be swapped with Gruyère or mozzarella for a different flavor profile.
