Recipe details
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Crispy, Creamy Chicken Cordon Bleu
45min
4 servings
Cook this dish
This Crispy, Creamy Chicken Cordon Bleu features tender chicken breasts stuffed with ham and cheese, then coated in a golden, crunchy crust. The chicken stays juicy while the cheese melts into a creamy center, complemented by the savory ham. A simple dijon cream sauce adds the perfect finishing touch to this classic dish. This streamlined version maintains all the signature flavors and textures while simplifying the ingredients and preparation. Elegant enough for special occasions yet easy enough for a weeknight dinner, this chicken cordon bleu delivers impressive results with minimal fuss.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the chicken
Place chicken breasts on a cutting board. With a sharp knife, cut a pocket horizontally into each breast. Season both sides with salt and pepper.
Stuff the chicken
Fold each slice of cheese in half. Place one slice of ham and one folded slice of cheese inside each chicken pocket. Secure with toothpicks if needed.
Set up breading station
Place flour in a shallow dish. Beat eggs in a second dish. Mix breadcrumbs with remaining salt and pepper in a third dish.
Bread the chicken
Dredge each stuffed chicken breast in flour, shaking off excess. Dip in beaten eggs. Coat thoroughly with breadcrumbs, pressing gently to adhere.
Prepare for baking
Drizzle oil over the breaded chicken breasts. Alternatively, spray with cooking spray for even coverage.
Bake the chicken
Place chicken on the prepared baking sheet. Bake for 25-30 minutes until golden brown and internal temperature reaches 165°F (74°C).
Make the sauce
In a small saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Gradually whisk in cream until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in mustard, salt, and pepper. Remove from heat.
Rest the chicken
Remove chicken from oven. Let rest for 5 minutes. Remove toothpicks if used.
Serve
Slice chicken diagonally if desired. Spoon sauce over chicken. Serve immediately.
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