Description
How to make classic Chicken Cordon Bleu with tender chicken, salty ham, and creamy Swiss cheese sauce that your family will love.
Ingredients
Scale
- For the Chicken & Filling:
- 4 large boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 8 slices thinly sliced deli ham (about 4 oz)
- 4 slices Swiss cheese (about 4 oz), or 1 cup shredded
- For the Breading:
- 1 ½ cups Panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- For the Swiss Cheese Sauce:
- ¼ cup (½ stick) unsalted butter
- 1 ½ cups whole milk, warmed
- 1 ½ cups Swiss cheese, shredded (about 6 oz)
- 1 tablespoon Dijon mustard
- Seasonings & Cooking:
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prep Chicken: Gently pound chicken breasts to ½-inch thickness. Season both sides with salt, pepper, and garlic powder. Set up three shallow dishes: flour, beaten eggs, and Panko breadcrumbs for your Chicken Cordon Bleu.
- Fill Chicken: Place a slice of ham and Swiss cheese on each pounded chicken breast. Carefully roll each chicken breast tightly, tucking in the sides to fully enclose the filling. This prevents cheese explosions!
- Bread Rolls: Dredge each chicken roll first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in Panko breadcrumbs. Press firmly to ensure an even, crisp coating for your Chicken Cordon Bleu.
- Cook Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken rolls for 2-3 minutes per side until golden brown. Transfer skillet to a preheated 375°F oven; bake for 20-25 minutes until cooked through.
- Make Sauce: While chicken bakes, melt butter in a saucepan over medium heat. Whisk in warm milk and Dijon mustard. Gradually add shredded Swiss cheese, stirring until smooth and creamy. Emulsify well for a luscious Swiss Cheese Sauce.
- Plate Dish: Once chicken is golden and cooked, remove from oven and let rest for a few minutes. Slice each Chicken Cordon Bleu roll into thick medallions or serve whole. Arrange beautifully on plates, ready for sauce.
- Serve Warm: Spoon generous amounts of the warm Swiss Cheese Sauce over each serving of Chicken Cordon Bleu with Swiss Cheese Sauce. Garnish with fresh chopped parsley for a vibrant finish. Enjoy this classic dinner!
Notes
Tightly roll chicken and tuck in sides to prevent cheese explosions during baking.
Store leftover chicken and sauce separately in airtight containers for 3-4 days in the refrigerator.
Substitute gluten-free flour and Panko for a gluten-free version; ensure Dijon is also GF.
Serve warm, whole or sliced into medallions, with roasted asparagus or creamy mashed potatoes.
Assemble chicken rolls up to 24 hours ahead, store covered in the refrigerator until ready to bread and cook.
Brown the butter for the Swiss Cheese Sauce first; it adds a wonderfully nutty depth.
**Allergy Information:** Dairy, Eggs, Gluten