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Easy Baked Chicken Cordon Bleu with Creamy Sauce

Close-up of sliced, crispy chicken cordon bleu stuffed with ham and cheese, drizzled with a creamy herb sauce.
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Make this family-friendly Chicken Cordon Bleu recipe in your oven for a crispy, tender dinner. You stuff chicken breasts with ham and Swiss cheese, coat them, and bake them until golden. Serve with a simple creamy sauce for a restaurant-quality meal at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 7 ounces each)
  • 4 thin slices deli ham
  • 4 slices Swiss cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Creamy Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon Dijon mustard
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Assemble the rolls: Place one slice of ham and one slice of Swiss cheese on the wide end of each pounded chicken breast. Roll the chicken tightly around the filling, securing the edges if necessary.
  4. Set up your breading station: Place flour on one shallow plate. Whisk the eggs in a second shallow dish. Mix the panko breadcrumbs, salt, and pepper on a third plate.
  5. Coat the chicken: Dredge each rolled chicken breast first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press firmly into the panko mixture to coat completely.
  6. Bake the chicken: Place the coated chicken rolls seam-side down in the prepared baking dish. Drizzle the tops with olive oil. Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
  7. Make the creamy sauce while the chicken bakes: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the milk until smooth.
  8. Bring the sauce to a simmer, stirring constantly until it thickens slightly. Remove from heat. Stir in the heavy cream, Swiss cheese, Dijon mustard, and nutmeg until the cheese melts and the sauce is smooth.
  9. Serve the baked chicken immediately with the warm Swiss cheese sauce spooned over the top.

Notes

  • For an extra crispy coating, you can pan-fry the coated chicken rolls in a little oil for 2 minutes per side before transferring them to the oven.
  • If you prefer a different cheese, Gruyère works well as a substitute for Swiss cheese.
  • You can prepare the stuffed chicken rolls up to 24 hours ahead of time and keep them covered in the refrigerator before breading and baking.

Nutrition

Find it online: https://cookingzenith.com/easy-chicken-cordon-bleu-recipe/