Creamy Chicken Cordon Bleu Recipe

Introduction

Creamy Chicken Cordon Bleu is a delightful twist on the classic dish, featuring tender chicken breasts stuffed with Swiss cheese and ham, then baked to perfection. Topped with a rich, creamy sauce, it’s a comforting meal that’s sure to impress your family and guests.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of Swiss cheese
• 8 thin slices of cooked ham
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil
• For the cream sauce:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Pound the chicken breasts to about 1/4-inch thickness. Season with salt and pepper on both sides.
3. Step 3: Place 2 slices of Swiss cheese and 2 slices of ham onto each chicken breast.
4. Step 4: Carefully roll up each chicken breast and secure with toothpicks.
5. Step 5: Dredge each rolled chicken breast in flour, dip in beaten eggs, then coat thoroughly with panko breadcrumbs.
6. Step 6: In a large skillet, melt butter with olive oil over medium heat. Brown the chicken rolls on all sides until golden, about 5 minutes.
7. Step 7: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.
8. Step 8: While the chicken bakes, prepare the cream sauce. Melt butter in a saucepan over medium heat and add flour. Whisk until smooth and cook for about 1 minute.
9. Step 9: Slowly add milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard until well combined. Season with salt and pepper to taste.
10. Step 10: Remove chicken from the oven, remove toothpicks, and serve with the creamy sauce draped over the top.

Tips & Variations

• Use pounded chicken thighs instead of breasts for a juicier result.
• Add fresh herbs like thyme or parsley into the sauce for extra flavor.
• Swap Swiss cheese for Gruyère or mozzarella for a different cheesy taste.
• Serve with steamed vegetables or a light salad to balance richness.

Storage

Store leftover chicken cordon bleu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to the sauce if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken Cordon Bleu?

Yes, you can freeze cooked chicken cordon bleu wrapped tightly in foil or airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How do I ensure the chicken stays moist?

Be careful not to overcook the chicken when baking. Pound the breasts evenly and sear them before baking to lock in juices. Using a meat thermometer to reach an internal temperature of 165°F helps avoid dryness.

Creamy Chicken Cordon Bleu Recipe

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Creamy Chicken Cordon Bleu is a deliciously tender chicken dish featuring boneless chicken breasts stuffed with Swiss cheese and ham, then breaded and baked to golden perfection. Topped with a rich and velvety cream sauce made from Parmesan, Dijon mustard, and milk, this classic dish offers a perfect blend of flavors and textures for a satisfying meal.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts
• 8 slices Swiss cheese
• 8 thin slices cooked ham
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 2 tablespoons butter
• 2 tablespoons olive oil

Cream Sauce

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the chicken rolls.
2. Prepare Chicken: Pound the chicken breasts to about 1/4-inch thickness for even cooking and a tender bite. Season both sides with salt and pepper.
3. Assemble Rolls: Place 2 slices of Swiss cheese and 2 slices of ham onto each flattened chicken breast, layering evenly.
4. Roll and Secure: Carefully roll up each chicken breast tightly and secure with toothpicks to hold the filling inside during cooking.
5. Bread the Rolls: Dredge each rolled chicken breast in flour, then dip into beaten eggs, and coat thoroughly with panko breadcrumbs for a crispy crust.
6. Brown Chicken: Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides, about 5 minutes, until golden and flavorful.
7. Bake: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes or until cooked through and juices run clear.
8. Make Cream Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute to form a roux.
9. Thicken Sauce: Slowly add milk while continuously whisking to avoid lumps. Cook until sauce thickens to a smooth, creamy consistency.
10. Finish Sauce: Stir in grated Parmesan cheese and Dijon mustard until well combined. Season with salt and pepper to taste.
11. Serve: Remove toothpicks from the chicken rolls. Serve them plated with the rich cream sauce draped generously over the top, completing this hearty dish.

Notes

• Make sure to pound the chicken evenly for consistent cooking and better rolling.
• Using panko breadcrumbs gives the coating a lighter, crispier texture.
• You can substitute Swiss cheese with Gruyère for a slightly nuttier flavor.
• Remove toothpicks before serving to avoid any accidents.
• This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad.

Keywords: Chicken Cordon Bleu, Creamy Chicken, Swiss cheese chicken, Baked chicken rolls, Classic French dish, Cream sauce chicken