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Creamy Chicken Cordon Bleu

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This creamy chicken cordon bleu recipe features juicy chicken breasts stuffed with smoky ham and melty Swiss cheese, all topped with a luscious cream sauce and baked to golden perfection. It’s a comforting, homestyle dinner that’s easy enough for weeknights but impressive enough for special occasions.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts (about 1.5 lb)
  • 8 thin slices deli ham (Black Forest preferred)
  • 4 slices Swiss cheese (about 4 oz)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons unsalted butter (for sauce)
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper (or black pepper)
  • 1/2 cup grated Parmesan cheese
  • Salt to taste (for sauce)
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Place each chicken breast between two sheets of plastic wrap or parchment. Pound to about 1/2 inch thickness.
  3. Season both sides of chicken with salt and pepper. Layer 2 slices of ham and 1 slice of Swiss cheese over each breast.
  4. Roll up each chicken breast tightly from the short end, tucking in sides. Secure with toothpicks or kitchen twine.
  5. Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with paprika.
  6. Dredge each chicken roll in flour, dip in egg, then coat in panko, pressing gently to adhere.
  7. Place breaded rolls seam-side down in the prepared baking dish. Brush tops with melted butter.
  8. For the sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute.
  9. Gradually whisk in milk and cream until smooth. Add Dijon, garlic powder, pepper, and Parmesan. Stir until thickened, about 3-4 minutes. Season with salt to taste.
  10. Pour half the cream sauce over the chicken rolls. Reserve the rest for serving.
  11. Bake for 30-35 minutes, until chicken is cooked through (165°F internal temp) and panko is golden. Broil for 1-2 minutes at the end if desired for extra crispiness.
  12. Remove toothpicks/twine. Let rest 5 minutes before slicing.
  13. Serve with remaining sauce, a sprinkle of parsley, and a squeeze of lemon if desired.

Notes

For gluten-free, use gluten-free flour and breadcrumbs. For a lighter version, substitute half-and-half for heavy cream. To make ahead, assemble chicken rolls and refrigerate up to 24 hours before baking. Let chicken rest before slicing to keep cheese from leaking. Sauce can be made ahead and reheated with a splash of milk if needed.

Nutrition

Keywords: chicken cordon bleu, creamy chicken, homestyle dinner, baked chicken, stuffed chicken, comfort food, easy dinner, weeknight meal, cheese stuffed chicken, ham and cheese chicken

Find it online: https://blairrecipes.com/creamy-chicken-cordon-bleu-recipe-best-easy-homestyle-dinner/