Easy Chicken Cordon Bleu

Original Post: https://backup.evolvingtable.com/chicken-cordon-bleu/

A blue napkin is next to a plate with chicken cordon bleu.

5 from 1 vote

Chicken Cordon Bleu is a recipe you'll want to break out for a fancy but easy dinner. It is surprisingly simple to pound chicken thin, roll it up with Swiss cheese and sliced ham, pan fry, and then bake in the oven for ooey, gooey creaminess.

Prep Time20

Total Time50

Course: Main Course

Cuisine: French

Servings: servings

Author: London Brazil

Ingredients

Chicken Cordon Bleu:

1 ¼ lbs. chicken breasts cut into 4 /pounded thin
2 tbsp. mayo
1 ½ Tbsp. Dijon mustard
2 Tbsp. milk or a plant-based alternative
2 Tbsp. flour gluten-free, if needed
¾ tsp. salt
¼ tsp. black pepper
¾ cup Italian breadcrumbs
¼ cup Parmesan cheese
4 oz. Swiss cheese sliced
4 oz. ham sliced
2 Tbsp. butter salted

Dijon Cream Sauce:

1 Tbsp. flour gluten-free, if needed
1 tbsp. butter salted
½ cup milk or a plant-based alternative
¼ cup Parmesan cheese grated
¼-½ tsp. salt to taste
1 ½ tsp. Dijon mustard
½ tsp. thyme fresh, finely chopped

Instructions

For the Chicken:

Cut the chicken breasts into four 5-ounce portions and pound them with a meat mallet until about ½-inch thick.
Roll up a 1-oz. slice of cheese with a 1-oz. slice of ham. Place this at one end of a chicken breast and then roll up the chicken around it. Secure the rolled up chicken with 2-3 toothpicks.
In one medium-sized bowl whisk together the mayonnaise, mustard, milk, flour, salt, and pepper until combined. In a second medium-sized bowl mix together the breadcrumbs and Parmesan cheese.
Dip each chicken breast in the mayo mixture, making sure all sides are covered. Next, transfer the chicken to the breadcrumb bowl, flipping the chicken over so it is completely coated.
Add 2 tablespoons butter to a large oven-safe skillet over medium heat. Once melted, add the rolled-up chicken in a single layer. Cook for 2-3 minutes, or until a gorgeous crust starts to form and then carefully flip over. It’s VERY important at this step that you do not disturb the crust too much. So definitely avoid using tongs. Instead, use a flat spatula and swiftly slide it under the crust. Carefully flip the chicken over and then cook for an additional 2-3 minutes on the other side.
Bake the chicken in a preheated 350 degree oven for 20-25 minutes, or it is cooked through and no longer pink.

For the Sauce:

Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue sauteing for 30 seconds, or until fragrant.
Sprinkle in the flour and whisk until combined.
Slowly begin adding in the milk, 2-3 tablespoons at a time, whisking well after each addition.
Once all of the milk has been added and the sauce has thickened, stir in the cheese, mustard, salt, pepper, and thyme until smooth.
Serve the chicken with a drizzle of the sauce and a sprinkle of finely chopped fresh parsley. Enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: You can roll up the ham and cheese and store in the fridge. Or, you can prepare the rolled-up chicken the day before and stop just before cooking, then keep in an airtight container.
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: It is possible to freeze this dish, but it is best done before baking. Otherwise, the texture will not be the same.
To Reheat: Use the oven or air-fryer for best results. You can also use the microwave, but it will be a but soggy.

Nutrition