This creamy chicken cordon bleu is a wonderful dish made with tender chicken stuffed with ham and gooey cheese. It’s all baked to golden perfection for a meal that’s both comforting and delicious!
I love how the cheesy goodness oozes out when you cut into it—pure comfort food! Pair it with some veggies or salad, and you’ve got a fancy dinner that feels special any day of the week!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is best for this recipe, but you can use thighs if you want more flavor. Just make sure to adjust the cooking time, as thighs may take a little longer to cook through.
Ham: Black forest or honey ham are great choices, but regular deli ham or prosciutto work too. If you’re looking for a healthier option, turkey ham can also fit the bill!
Swiss Cheese: The classic choice for this dish, Swiss cheese melts nicely and adds creaminess. If you can’t find Swiss, Gruyère or mozzarella are acceptable alternatives that will give a similar flavor profile.
Panko Breadcrumbs: Using panko gives a delightful crunch, but regular breadcrumbs are fine too. You can even try crushed crackers for a fun twist. If gluten-free, substitute with gluten-free breadcrumbs.
How Do I Get My Chicken Perfectly Stuffed and Breaded?
The stuffing and breading of the chicken can be a little tricky if you haven’t done it before. Here’s how to make it easier:
- When pounding the chicken, use a flat, heavy item like a meat mallet or rolling pin. This helps to maintain an even thickness.
- Don’t skip the toothpicks! After folding the chicken, securing it keeps the stuffing inside while cooking.
- Be sure to set up a good breading station: flour first, then egg, then breadcrumbs. This creates a nice, even coating on the chicken.
What’s the Trick to Making a Creamy Sauce?
Making the creamy sauce is all about timing and temperature:
- Use the same skillet for the sauce to capture all the flavors left from the chicken.
- Keep the garlic on medium-low heat; you don’t want it to burn—just a fragrant sauté will do.
- Stir constantly when adding cream to avoid curdling. If it thickens too much, you can always add a splash of chicken broth to loosen it up.
Enjoy preparing your Chicken Cordon Bleu! Each step is an opportunity to make this dish truly your own.
How to Make Creamy Chicken Cordon Bleu?
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices of ham (preferably black forest or honey ham)
- 4 slices of Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
For the Creamy Sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 25 minutes to prepare, followed by 15-20 minutes of baking time. Altogether, you can have a wonderful Creamy Chicken Cordon Bleu on your table in about 45 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by preheating your oven to 375°F (190°C). Next, take each chicken breast and place it between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2 inch thick. This helps the chicken cook evenly. After that, season both sides of each chicken breast with salt and pepper.
2. Stuffing the Chicken:
On each chicken breast, lay down a slice of ham followed by a slice of Swiss cheese. Next, carefully fold the chicken over to enclose the ham and cheese inside. If the chicken isn’t staying closed, you can use toothpicks to secure it in place.
3. Breading the Chicken:
Now it’s time to set up a breading station! Get three shallow dishes: one for flour, one for the beaten eggs, and one for the breadcrumbs. Dredge each stuffed chicken breast in flour, shaking off any excess. Then, dip it in the beaten eggs before coating it in breadcrumbs. Make sure each piece is well coated for a nice crispy texture!
4. Cooking the Chicken:
In a large skillet, heat the olive oil and butter over medium heat. Once hot, carefully add the breaded chicken breasts. Cook them for about 3-4 minutes on each side, or until they are golden brown. You may need to do this in batches to avoid overcrowding the pan.
5. Baking the Chicken:
Once the chicken is nice and golden, transfer the breasts to a baking dish. Pop them in your preheated oven and bake for about 15-20 minutes. You know they’re done when they reach an internal temperature of 165°F (75°C).
6. Making the Creamy Sauce:
While your chicken is baking, let’s prepare the creamy sauce! In the same skillet you used for the chicken, add the minced garlic and sauté for about 1 minute until it’s fragrant. Pour in the chicken broth and bring it to a simmer. Once it’s simmering, reduce the heat and stir in the heavy cream and Dijon mustard. Keep stirring until the sauce thickens a bit, which should take about 5 minutes.
7. Serving:
When the chicken is finished baking, let it rest for a couple of minutes, then carefully remove any toothpicks. Serve the chicken cordon bleu topped with that delicious creamy sauce and garnish with chopped parsley for a bit of color!
Enjoy your deliciously creamy Chicken Cordon Bleu!
Can I Use Different Types of Cheese?
Absolutely! If you prefer a different flavor, you can swap Swiss cheese for mozzarella, provolone, or even gouda. Each will give a unique twist to your Chicken Cordon Bleu!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or don’t have heavy cream on hand, you can substitute it with half-and-half or whole milk mixed with a tablespoon of butter. Just keep in mind that this will yield a slightly thinner sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth to the sauce if it thickens too much.
Can I Make Chicken Cordon Bleu Ahead of Time?
Yes! You can prepare the stuffed chicken breasts and bread them a few hours in advance. Just refrigerate them until you’re ready to cook. If you want to freeze them, make sure they are tightly wrapped to prevent freezer burn, and cook them directly from frozen, adding a few extra minutes to the baking time.
