Sometimes you just need a classic dinner on a cozy night. This Baked Chicken Cordon Bleu is easy to make, and we like it best topped with a spoonful of easy dijon cream sauce. This is an easy weeknight chicken dinner with leftovers that will go fast!
Baked Chicken Cordon Bleu Recipe
Chicken Cordon Bleu is a dish of chicken wrapped up with ham and Swiss cheese. The name comes from the phrase ‘blue ribbon’, which is an award given to the best dishes of the highest quality. Hence, this recipe is a winner winner chicken dinner!
Baking Chicken Cordon Bleu
Baking it results in a healthier entree and we’ve added some tricks to get the best flavor. With a delicious dredge made of dijon mustard and eggs, it is just as juicy and tastes so much more ‘clean’. To start, use a meat tenderizer to pound 2 chicken breasts. You can also use precut fillets, but I find using full size chicken breasts, filleting them in half and then pounding them yields a thicker, juicier result.
Easy Chicken Cordon Bleu Recipe
The key to amazing chicken cordon bleu is tender chicken. Tenderizing the chicken not only gives you juicy chicken, but an even leveled meat so that it can be rolled up with ham and swiss cheese, while cooking evenly.
- Tenderize the chicken by filleting the chicken breasts in half.
- Place the chicken between 2 pieces of plastic wrap and pound them with the flat side of the tenderizing mallet until they are about 1/4 inch, and almost doubled in width.
- Next, mix together the dredge in a small bowl, and place the panko crumb mixture on a separate plate.
Tips for Perfectly Baked Chicken Cordon Bleu
- I recommend using 1 slice of double rolled ham in between 2 pieces of Swiss. It makes it extra creamy and acts like glue, keeps things in place nicely!
- After placing the ham and Swiss, roll the chicken tightly so it doesn’t unravel.
- Next, coat the tightly wrapped chicken in egg mixture. Then coat it in panko crumbs.
- Place the ‘seam’ of the chicken roll downwards onto a pan sprayed with nonstick spray.
Dijon Cream Sauce Recipe
Chicken Cordon Bleu is traditionally topped with a Dijon Cream Sauce. You can make it in about 5 minutes and it adds so much flavor.
The recipe for the cream sauce comes from this recipe– this version just makes a smaller batch to top our chicken cordon bleu with. I really recommend taking a few extra minutes to top the chicken with this Dijon Cream Sauce. It really amps up the flavor and makes this a restaurant quality meal!
Making Dijon Cream Sauce
While the chicken bakes, whip up dijon cream sauce in a small sauce pan. First, create a roux with butter and flour. Once the roux is golden in color, gently whisk in chicken stock, heavy cream, dijon mustard, and taste test before adding salt. This is a small portion of sauce so you don’t need to add a ton of salt, which is why I recommend taste testing!
Dijon Cream Sauce Ingredients
- Flour
- Butter
- Chicken Stock
- Heavy Cream
- Dijon Mustard
- Salt
After the chicken bakes, allow for it to cool for 10 minutes or so, then when ready to serve, spoon a dollop of mustard cream sauce…serve it and enjoy!
If you need some ideas on what to serve with this- I recommend a salad. This dish already has cheese and panko coating, so I find it pairs well with a delicious and fresh side full of veggies.
- Autumn Salad with Roasted Sweet Potatoes and Maple Cider Vinaigrette
- Italian Chopped Salad
- Chickpea Salad
- Strawberry Spinach Salad
If you are looking for other recipes similar to this, here’s a few of our favorites. We are huge fans of anything with baked chicken around here.
- Honey Glazed Chicken with Sweet Potatoes
- Mediterranean Chicken
- Creamy Skillet Chicken with Mushrooms and Orzo
- Chicken in White Wine Sauce
- Roasted Lemon Chicken with Rosemary and Potatoes
Cheers to easy and delicious winner winner chicken dinners! Kathi and Rachel
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Baked Chicken Cordon Bleu
Ingredients
- 2 boneless skinless chicken breasts (filet in half yielding 4 pieces total)
- 4 slices swiss cheese
- 4 slices deli ham
Dredge
- 2 eggs
- 2 tbsp dijon mustard
Coating
- 1 cup panko breadcrumbs (use almond flour if low carb)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp granulated garlic
Mustard Cream Sauce Topping (Optional)
- 1 tbsp all purpose flour
- 1 tbsp butter
- .5 cup chicken stock
- .25 cup heavy whipping cream
- 2 tbsp dijon mustard
- salt (just a sprinkle, taste as you go!)
Instructions
- Preheat oven to 375 degrees farenheit. Coat either a 9x13 casserole dish or a foil lined cookie sheet with nonstick spray and set aside.
- Combine dredge ingredients in a medium sized bowl. Whisk well with fork until thick. Set aside.
- Combine coating ingredients, stir to combine and set aside.
- Filet chicken breasts in half, creating 4 breast fielts. Place chicken between 2 layers of plastic wrap and pound with meat tenderizer (or rolling pin if you don't have one).
- Place swiss cheese and ham onto breast filets, and roll tightly. Coat rolled chicken breast/ham/cheese in dredge, and then in panko, then place seamside down onto casserole dish/cookie sheet. Bake for 25-30 minutes, or until a meat thermometer reads 165 degrees internally at the thickest point of the chicken.
Mustard Cream Sauce Topping
- In a small or medium sauce pan, melt butter. on medium heat. Add flour, creating a roux. Once mixture is a light golden brown, add chicken stock, dijon, heavy cream and whisk, reducing heat to low. Once thickened, sesaon to taste. Spoon over chicken as desired.
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