Chicken Cordon Bleu

Crispy, golden-breaded chicken stuffed with ham and Swiss cheese, topped with a creamy homemade Dijon sauce.

Served with buttery mashed potatoes and garlic green beans, this restaurant-style dinner delivers big flavor without the restaurant price.

Ingredients

Chicken Cordon Bleu with Dijon Cream Sauce

Servings: 4 | Oven Temperature: 375°F

Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts

• 8 slices Black Forest ham

• 8 slices Swiss cheese

• 1½ cups plain panko breadcrumbs

• ½ cup all-purpose flour

• 2 large eggs, beaten

• Salt and black pepper

• Garlic powder

• Onion powder

• Cooking spray or a little oil

Creamy Dijon Sauce

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1½ cups chicken broth

• ¾ cup half-and-half

• 2 tablespoons Dijon mustard

• Black pepper, to taste

• Salt, if needed

Cooking Instructions

Chicken Cordon Bleu

1. Toast the breadcrumbs: Heat the panko in a skillet over medium heat with a little oil. Stir frequently until golden brown. Remove from heat and let cool.

2. Prepare the chicken: Butterfly each chicken breast without cutting all the way through. Place between sheets of plastic wrap and pound to approximately ¼-inch thickness.

3. Season and fill: Season with salt, pepper, garlic powder, and onion powder. Layer each breast with 2 slices of Black Forest ham and 2 slices of Swiss cheese.

4. Roll and chill: Roll tightly, tucking in the sides. Secure with toothpicks if needed. Refrigerate for 20–30 minutes.

5. Bread the chicken: Coat each roll in flour, dip into beaten eggs, then press into the toasted panko until completely covered.

6. Bake: Place on a lightly greased wire rack over a baking sheet. Spray lightly with cooking spray. Bake at 375°F for approximately 35–50 minutes, until the chicken reaches an internal temperature of 165°F.

7. Rest: Let the chicken rest for 5 minutes before slicing. Remove any toothpicks before serving.

Creamy Dijon Sauce

1. Melt the butter in a saucepan over medium heat.

2. Whisk in the flour and cook for approximately 1 minute.

3. Gradually whisk in the chicken broth until smooth.

4. Add the half-and-half and bring to a gentle simmer.

5. Whisk in the Dijon mustard and black pepper.

6. Simmer, stirring frequently, until thickened to your liking.

7. Taste and adjust seasoning as needed.

Serving Suggestion: Slice the Chicken Cordon Bleu, drizzle with the homemade Dijon cream sauce, and serve with mashed potatoes and garlic green beans.