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Easy Baked Chicken Cordon Bleu with Dijon Cream Sauce

Cross-section of baked chicken cordon bleu showing ham, melted cheese, and creamy sauce oozing out.
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A straightforward recipe for baked Chicken Cordon Bleu featuring ham, Swiss cheese, and a simple Dijon cream sauce for a restaurant-quality weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to about 1/4 inch thickness.
  3. Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Roll the chicken tightly around the filling. Secure with toothpicks if necessary.
  4. Set up a dredging station: Place flour, salt, pepper, and paprika in a shallow dish. Whisk eggs in a second dish. Place panko breadcrumbs in a third dish.
  5. Dredge each rolled chicken breast first in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
  6. Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until golden brown.
  7. Transfer the skillet to the preheated oven. Bake for 18-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  8. While the chicken bakes, prepare the sauce: In a small saucepan, combine chicken broth, heavy cream, and Dijon mustard. Bring to a simmer over medium heat, stirring until slightly thickened, about 5 minutes.
  9. Remove the chicken from the oven. Let it rest for 5 minutes before slicing or serving whole. Drizzle the Dijon cream sauce over the chicken before serving.

Notes

  • For extra crispiness, you can lightly spray the breaded chicken with cooking spray before baking.
  • Use toothpicks to hold the rolls together during searing and baking, but remove them before serving.
  • If you do not have an oven-safe skillet, sear the chicken in a regular skillet and then transfer it to the prepared baking dish before putting it in the oven.

Nutrition

Find it online: https://savoryskies.com/easy-chicken-cordon-bleu-amazing-bake/