This Crispy Creamy Chicken Cordon Bleu is a tasty treat! Packed with tender chicken, melted cheese, and ham, all wrapped up and baked to golden perfection, it’s a crowd-pleaser.
I love the extra zing from the Dijon sauce! It’s perfect for dipping or drizzling—just be careful, it might disappear quick! Everyone wants a second helping when I serve this.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts keep this dish lean and easy to work with. If you’re short on chicken, turkey cutlets are a great alternative.
Swiss cheese: This cheese adds a lovely creaminess. If you can’t find Swiss cheese, feel free to use mozzarella or provolone instead, or even cheddar for a sharper flavor.
Cooked ham: I prefer using deli ham for convenience, but if you’re looking for a healthier option, turkey ham works well too.
Breadcrumbs: Panko breadcrumbs give a crunchier texture. However, you can substitute regular breadcrumbs or even crushed cornflakes for a fun twist on the crispy coating.
Dijon mustard: This is the key ingredient in our sauce! If you want a milder flavor, use yellow mustard, or for a bit of heat, try whole grain mustard.
How Do You Get the Chicken Perfectly Crispy?
The secret to a crispy exterior is in the breadcrumb coating and frying! Here’s what to do: Use three bowls for the dredging process—flour, egg, and then breadcrumbs. Make sure to coat the chicken evenly.
- When frying, don’t overcrowd the pan; it can steam instead of fry, which defeats the purpose of getting that crispiness.
- Using panko breadcrumbs adds extra texture. You can mix in some grated Parmesan for even more flavor!
- Remember to let the chicken bake in the oven after searing. This helps the outside stay crispy while cooking the inside to perfection.
Crispy Creamy Chicken Cordon Bleu with Dijon Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices cooked ham
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter (for frying)
- 1/4 cup heavy cream (for creamy element in sauce)
- Fresh parsley, chopped (optional, for garnish)
For the Dijon Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon honey (optional, for slight sweetness)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 30-35 minutes of cooking time, bringing your total to around 60 minutes. You’ll be savoring your delicious homemade Chicken Cordon Bleu in no time!
Step-by-Step Instructions:
1. Preheat and Prepare the Chicken:
Start by preheating your oven to 375°F (190°C). Take each chicken breast and place it between two sheets of plastic wrap. Gently pound it with a meat mallet or rolling pin until it’s about 1/4 inch thick. This ensures even cooking and tenderness.
2. Layer and Roll:
On each flattened chicken breast, lay a slice of ham followed by a slice of Swiss cheese. Roll the chicken up tightly, tucking in the sides as you go. If needed, secure the rolls with toothpicks to keep everything in place.
3. Dredging Setup:
Prepare three shallow bowls. In the first bowl, add flour seasoned with salt and pepper. In the second bowl, beat the eggs. In the third bowl, mix breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
4. Coat the Chicken:
Take each chicken roll and dredge it first in the flour, then dip it into the egg, and finally coat it thoroughly with the breadcrumb mixture for that extra crispy texture.
5. Searing:
In an oven-safe skillet, heat olive oil or butter over medium heat. Once hot, add the chicken rolls. Sear each side for about 2-3 minutes or until golden brown. This step gives you a beautiful crust!
6. Baking the Chicken:
Transfer the skillet with the chicken into your preheated oven. Bake for 20-25 minutes or until the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
7. Make the Dijon Sauce:
While the chicken is baking, whisk together Dijon mustard, heavy cream, honey, lemon juice, salt, and pepper in a small saucepan over medium heat. Heat gently until the sauce is warm and slightly thickened. Taste and adjust seasoning if necessary.
8. Serve and Enjoy:
Once baking time is up, take the chicken out of the oven. Remove any toothpicks, and let the chicken sit for a few minutes. Serve the crispy Chicken Cordon Bleu drizzled generously with the Dijon sauce. Don’t forget to garnish with fresh chopped parsley if you like!
Enjoy your delicious, creamy, and tangy Chicken Cordon Bleu! It’s sure to impress everyone at the table!
Frequently Asked Questions
Can I Make Chicken Cordon Bleu Ahead of Time?
Absolutely! You can prepare the chicken rolls up to the point of baking, then refrigerate them for up to 24 hours. When ready to serve, bake directly from the fridge, adding a few minutes to the cooking time to ensure they cook through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, which helps maintain their crispiness.
Can I Substitute the Swiss Cheese?
Yes! While Swiss cheese gives a nice flavor and creaminess, you can substitute it with mozzarella for a milder taste or cheddar for a sharper flavor. Just make sure to use cheese that melts well!
What Can I Use Instead of Dijon Mustard in the Sauce?
If you’re not a fan of Dijon mustard, you can use yellow mustard for a milder flavor or whole grain mustard for added texture. For a sweeter take, honey mustard can also work in this recipe.
