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Fool-Proof Baked Chicken Cordon Bleu with Creamy Dijon Sauce

Cross-section of a perfectly cooked chicken cordon bleu showing crispy breading, ham, and melted cheese sauce oozing out.
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Make this classic Chicken Cordon Bleu at home. You get tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy crust, and baked until golden. Serve it with a simple, creamy Dijon sauce for an elegant main course.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 4 thin slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 tablespoons butter, melted
  • For the Sauce: 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even 1/4-inch thickness.
  3. Place one slice of ham and two slices of Swiss cheese on the wide end of each pounded chicken breast. Roll the chicken tightly away from you, tucking in the sides as you go. Secure the roll with toothpicks if necessary.
  4. Set up a standard breading station: Place flour in one shallow dish, beaten eggs in a second dish, and a mixture of Panko breadcrumbs, Parmesan cheese, salt, pepper, and paprika in a third dish.
  5. Dredge each rolled chicken breast first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the chicken firmly into the breadcrumb mixture to coat completely.
  6. Place the breaded chicken rolls seam-side down in the prepared baking dish. Drizzle the tops evenly with the melted butter.
  7. Bake for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden brown.
  8. While the chicken bakes, prepare the sauce. Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly.
  9. Gradually whisk in the milk until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly, about 3-5 minutes.
  10. Remove the sauce from the heat. Stir in the Dijon mustard, salt, and pepper.
  11. Remove the toothpicks from the baked chicken. Serve immediately with the creamy Dijon sauce spooned over the top.

Notes

  • If you prefer a crispier coating, you can pan-fry the breaded chicken rolls in a little oil for 2 minutes per side before transferring them to the baking dish.
  • You can prepare the chicken rolls up to 24 hours ahead of time. Cover and refrigerate them, then add 5-10 minutes to the baking time if cooking straight from the refrigerator.
  • Swiss cheese is traditional, but Gruyère or Provolone cheese also melt well inside the chicken.

Nutrition

Find it online: https://daisyrecipe.com/chicken-cordon-bleu-baked-crispy-easy-recipe/