Chicken Cordon Bleu
This classic Chicken Cordon Bleu features tender pounded chicken breast wrapped around savory ham and melted Swiss cheese, coated in a crispy panko crust, and served with a rich Dijon cream sauce. An impressive yet surprisingly achievable dish perfect for weeknight dinners or special occasions.
Equipment
- Meat mallet - or rolling pin
- Plastic wrap - or large zip-top bags for pounding
- Shallow bowls - 3 for breading station
- Large oven-safe skillet - cast iron recommended
- Tongs
- Toothpicks
- Instant-read meat thermometer
- Baking sheet - with wire rack
- Small saucepan - for sauce
- Cutting board
Ingredients
- 4 large boneless, skinless chicken breasts - about 2 lbs or 900g total
- 8 slices deli ham - thin-sliced
- 8 slices Swiss cheese
- 1 teaspoon salt - for chicken seasoning
- 1 teaspoon black pepper - for chicken seasoning
- 1 teaspoon garlic powder
For the Breading
- 0.5 cup all-purpose flour - 65g
- 2 large eggs
- 2 tablespoons whole milk
- 1.5 cups panko breadcrumbs - 75g
- 0.5 teaspoon salt - for breading
- 0.5 teaspoon black pepper - for breading
- 2 tablespoons neutral oil - vegetable or avocado oil, for frying
For the Dijon Cream Sauce
- 2 tablespoons unsalted butter
- 1 small shallot - finely minced
- 2 cloves garlic - minced
- 1 tablespoon all-purpose flour - for sauce
- 1 cup chicken broth - 240ml
- 0.5 cup heavy cream - 120ml
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves - or 1/2 teaspoon dried thyme
- salt - to taste
- black pepper - to taste
Instructions
- Place each chicken breast between plastic wrap and pound to a uniform 1/4-inch (6mm) thickness using a meat mallet.
- Combine salt, pepper, and garlic powder, then sprinkle evenly over each pounded chicken breast.
- Lay 2 slices of ham and 2 slices of Swiss cheese on each seasoned breast, leaving a 1/2-inch border along the far edge for sealing.
- Roll the chicken tightly from the short end, tucking in the sides, and secure with 2-3 toothpicks inserted at an angle. Refrigerate for 30 minutes if desired.
- Set up a breading station with three bowls: seasoned flour, whisked eggs with milk, and panko with salt and pepper.
- Coat each roll first in flour, then egg wash, and finally press firmly into panko crumbs for an even coating.
- Heat oil in a large oven-safe skillet over medium-high heat. Sear the breaded rolls seam-side down for 2 minutes per side until golden brown.
- Preheat oven to 375°F (190°C), then transfer skillet to oven and bake for 18-22 minutes until internal temperature reaches 165°F (74°C).
- While chicken bakes, melt butter in a small saucepan and sauté shallot until softened. Add garlic and flour, cook 1 minute, then whisk in broth, cream, Dijon mustard, and thyme. Simmer 4-5 minutes until thickened.
- Rest chicken for 5 minutes, remove toothpicks, and serve with the warm cream sauce spooned over the top.
Notes
- Pound evenly: Aim for a consistent 1/4-inch thickness to ensure even cooking and proper rolling. Take your time with the mallet.
- Chill the rolls: Refrigerating for 30 minutes after rolling helps them hold their shape during breading and cooking.
- Don't skip the flour: The flour layer helps the egg wash and panko adhere properly for a crispy crust.
- Toast the panko (optional): For extra crunch, toast panko in a dry skillet over medium heat for 3-4 minutes before breading.
- Use a thermometer: Pull the chicken at 165°F (74°C) for perfectly cooked, juicy results every time.
- Let it rest: Allow the chicken to rest for 5 minutes before slicing to keep the cheese from running out.
- Remove all toothpicks: Count them as you insert and remove to avoid any dinner table surprises.
- Make ahead: Bread and roll the chicken up to 24 hours in advance and refrigerate until ready to cook.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes on a wire rack to preserve the crispy crust.