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Creamy Chicken Cordon Bleu is the kind of dish that feels like it took hours, but secretly, it’s quite simple. Tender, juicy chicken breasts are filled with smoky ham and melty Swiss cheese, then breaded, seared, baked, and topped with a rich, velvety cream sauce. The result? A crispy outside, a cheesy inside, and a savory sauce that pulls it all together in the most luxurious way.
Whether you're making it for a special dinner or just craving some weeknight comfort, this baked version keeps things lighter and more hands-off than frying—without losing any of that classic flavor. It pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad, and the homemade creamy Dijon sauce is what makes this recipe truly shine.
Ingredients You’ll Need
- Chicken: 4 boneless, skinless chicken breasts
- Ham: 4 slices of black forest or honey ham (or deli ham, prosciutto, or turkey ham)
- Cheese: 4 slices of Swiss cheese (Gruyère or mozzarella also work)
- Flour: 1 cup all-purpose
- Eggs: 2 large, beaten
- Breadcrumbs: 1 cup panko (regular or gluten-free)
- Salt and Pepper: to taste
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Garlic: 2 cloves, minced
- Heavy Cream: 1 cup
- Chicken Broth: 1 cup
- Dijon Mustard: 1 teaspoon
- Parsley: 1 teaspoon fresh chopped (plus more for garnish)
Step-by-Step Instructions
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- Step 1 – Prepare the Chicken:
- Preheat your oven to 375°F (190°C). Flatten each chicken breast and season with salt and pepper.
- Step 2 – Stuff the Chicken:
- Add ham and cheese to each breast, roll, and secure with toothpicks.
- Step 3 – Bread the Chicken:
- Dredge in flour, dip in egg, coat with breadcrumbs.
- Step 4 – Sear the Chicken:
- Sear on both sides in butter and oil until golden. Transfer to a baking dish.
- Step 5 – Bake the Chicken:
- Bake for 15–20 minutes until internal temperature reaches 165°F (75°C). Rest before serving.
- Step 6 – Make the Creamy Dijon Sauce:
- Sauté garlic, then add broth, cream, mustard. Simmer and finish with parsley.
- Step 7 – Serve It Up:
- Spoon sauce over chicken, garnish with parsley, and serve with sides.
Recipe Variations
Add herbs to the breading mix like thyme or rosemary. Try swapping Swiss for provolone or cheddar. Mix parmesan into breadcrumbs for extra crunch, or spice it up with cayenne pepper in the flour or mustard in the sauce.
Storage & Reheating Tips
Store leftovers in an airtight container for up to 3 days. For freezing, wrap in foil and freeze up to 2 months. Reheat at 350°F, covered with foil. Add fresh sauce if available.
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What To Serve With Creamy Chicken Cordon Bleu
- Veggies: Roasted asparagus, sautéed spinach, lemon butter broccoli
- Starches: Garlic mashed potatoes, herbed rice pilaf, buttered noodles
- Salads: Garden salad with vinaigrette, citrus arugula salad
Final Thoughts
Creamy Chicken Cordon Bleu is the kind of recipe that makes dinner feel special without the stress. The golden crust, gooey center, and silky Dijon sauce work together in perfect harmony, creating a restaurant-style meal in the comfort of your kitchen. Whether it’s your first time making it or a family favorite, this version will quickly earn a place in your rotation.
Frequently Asked Questions
- → Can I make chicken cordon bleu ahead of time?
- Yes! Prep it with the dredge method, refrigerate, then bake when ready.
- → What cheese is best for cordon bleu?
- Swiss cheese works well, but you can also use Gruyère or mozzarella.
- → Can I freeze it before baking?
- Yes, assemble and freeze. Thaw and bake as directed.
- → Why is mine leaking cheese?
- Use toothpicks to seal the pocket well and don’t overstuff it.
- → Is the Dijon sauce spicy?
- No, it’s mild and creamy with just a little tang from the mustard.