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Crispy, Creamy Chicken Cordon Bleu

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45min

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4 servings

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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

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2
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.

3
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.

4
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.

5
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.

6
Prepare for baking

Drizzle oil over the breaded chicken breasts. Alternatively, spray with cooking spray for even coverage.

7
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).

8
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.

9
Rest the chicken

Remove chicken from oven. Let rest for 5 minutes. Remove toothpicks if used.

10
Serve

Slice chicken diagonally if desired. Spoon sauce over chicken. Serve immediately.

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