If you’re craving a dish that’s both impressive and incredibly approachable, you’ve just found your new favorite. This Easy Chicken Cordon Bleu Recipe delivers a mouthwatering combination of tender chicken breast, melted Swiss cheese, and savory ham, all coated in a crispy, golden breadcrumb crust. It’s perfect for a weeknight dinner or a special occasion—any time you want to impress without the stress. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward but essential, coming together to create a perfect balance of flavors and textures. From the creamy cheese and savory ham that fill the chicken, to the crunchy panko crust that seals in all that goodness, each component plays a starring role.
- Panko breadcrumbs (1/2 cup for Super Easy or 1 cup for Quick Dredge): These give your chicken that irresistible crunch that every bite needs.
- Oil spray: Helps the breadcrumbs crisp up perfectly in the oven without extra mess.
- 2 small chicken breasts (around 6-7oz/180-210g each): Choose evenly sized breasts for consistent cooking.
- Salt and pepper: Simply essential to bring out all the flavors and season the chicken nicely.
- 4 slices Swiss cheese: Creamy and mild, it melts beautifully inside your chicken pockets.
- 4 to 6 slices of ham (about 2.5oz/75g): Adds savory saltiness that pairs perfectly with the cheese.
- 3 tbsp mayonnaise: Gives the coating a little extra richness and helps everything stick together.
- 1 1/2 tbsp Dijon mustard: Adds a subtle tang that balances the creamy and salty notes.
- 1 egg: Used for dipping to create a sticky base for the breadcrumb crust.
- 2 tsp plain flour: Helps bind ingredients and adds a bit of structure.
- 1 1/2 tbsp butter: Adds richness when making the sauce that finishes the dish.
- 1 1/2 tbsp flour: Combined with butter to make a luscious roux for the creamy sauce.
- 1 1/4 cups milk: Creates a smooth, velvety sauce that coats your chicken beautifully.
- 2 tbsp Dijon mustard: Boosts the sauce’s tanginess for a perfect flavor punch.
- 3 tbsp parmesan cheese, finely grated: Adds a nutty, savory finish that brings the whole dish together.
How to Make Easy Chicken Cordon Bleu Recipe
Step 1: Preheat and Prepare Breadcrumbs
Start by preheating your oven to 200C/390F (standard) or 180C/350F for fan ovens. Then, spread the panko breadcrumbs evenly on a baking tray and give them a light spray with oil. This step ensures the breadcrumbs toast to a beautiful golden crunch without turning greasy. Pop them into the oven for about 3 minutes, keeping a close eye so they don’t burn. Once toasted, scrape them into a bowl to cool. This little trick makes all the difference for a crispy outer coat.
Step 2: Create Chicken Pockets
Next, take your chicken breasts and carefully cut a pocket into each piece. Imagine opening a little flap on the side to create space for the cheese and ham. Be gentle so you don’t slice straight through. This pocket will be the cozy nest for your fillings, and it’s easier than it sounds once you get the hang of it.
Step 3: Stuff the Chicken
Fold each slice of Swiss cheese in half, then place two pieces neatly inside each chicken pocket. Follow up by layering the ham on top of the cheese. It’s a perfect little package of creamy, salty goodness waiting to be sealed. Close each pocket carefully and secure it with two toothpicks to hold everything in place during cooking. Then generously season the outside with salt and pepper. Seasoning is key here to boost all the flavors once the chicken is cooked through.
Step 4: Prepare the Coating
In a small bowl, whisk together the egg, 3 tablespoons of mayonnaise, and 1 1/2 tablespoons of Dijon mustard. In another bowl, keep your toasted panko breadcrumbs handy. Now, dredge each stuffed breast first in the flour to create a light coating, then dip into the egg mixture so the breadcrumbs will stick perfectly. Finally, roll the chicken in the toasted panko until it’s fully coated for that signature crunchy crust.
Step 5: Bake to Perfection
Spray a baking tray lightly with oil, then place your coated chicken breasts on it. Bake them in the preheated oven for about 25 to 30 minutes, or until the chicken is cooked through and the coat is golden brown. The cheese inside should be melted and gooey, while the outside remains crisp. Keep an eye on it towards the end so nothing overcooks—juicy chicken with crunchy breadcrumbs is the goal.
Step 6: Make the Creamy Mustard Sauce
While your chicken bakes, melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute to form a roux. Slowly whisk in the milk, stirring constantly until the sauce thickens to a smooth consistency. Add the remaining 2 tablespoons of Dijon mustard and parmesan cheese, stirring well until everything is combined and deliciously creamy. This sauce adds the perfect tangy finish that turns your Easy Chicken Cordon Bleu Recipe into a true crowd-pleaser.
Step 7: Serve and Enjoy
Once the chicken is done, remove the toothpicks and plate it up. Spoon that luscious mustard sauce over the top, and get ready to dive into a meal that tastes like it took hours to prepare, but really didn’t. Trust me, this is bound to become one of your go-to recipes for impressing friends or treating yourself.
How to Serve Easy Chicken Cordon Bleu Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a burst of color and freshness to your plate, balancing the richness of the cheese and sauce beautifully. A wedge of lemon on the side can also brighten things up with a little citrus zing.
Side Dishes
This dish pairs wonderfully with simple sides to let the chicken shine. Think buttery mashed potatoes, steamed green beans, or a crisp garden salad for a refreshing touch. Roasted asparagus or garlic sautéed spinach also make fantastic partners if you want to keep it light yet satisfying.
Creative Ways to Present
If you’re serving guests, try slicing the chicken breasts into medallions to showcase the pretty layers of ham and cheese inside. Arrange the slices fan-style over a pool of mustard sauce for an elegant touch that’s surprisingly easy to pull off. It’s a real showstopper on the dinner table.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, you can store any leftover chicken in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to prevent the crust from getting soggy. Leftover cordon bleu tastes just as lovely when reheated gently.
Freezing
This recipe freezes beautifully, making it a great option for meal prep. Wrap each stuffed and coated chicken breast tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking or reheating.
Reheating
To reheat, place the chicken in a preheated oven at 180C/350F for about 15-20 minutes until warmed through and the crust is crisp again. Avoid microwaving if you want to keep that satisfying crunch intact—oven reheating really helps restore the perfect texture.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is classic for cordon bleu, you can swap it for Gruyère or even mozzarella if you prefer a milder, creamier melt. Just pick a cheese that melts well and complements the ham.
Is it necessary to use toothpicks?
Yes, toothpicks are very helpful for keeping the pocket closed during cooking, ensuring the cheese and ham stay nestled inside. Just remember to remove them before serving to avoid any surprises.
Can I make this recipe gluten-free?
Definitely! Use gluten-free breadcrumbs and flour substitutes, like rice flour or almond flour, to keep it safe for gluten-sensitive diners. The method stays the same, so you won’t miss out on flavor or texture.
What should I do if my chicken cooks unevenly?
Try pounding the chicken breasts to an even thickness before stuffing them. This helps them cook at the same rate, so you avoid dry thicker ends or undercooked thinner parts.
Can I prepare the chicken cordon bleu in advance?
You can stuff and coat the chicken, then keep it in the fridge for a few hours before baking. This makes it perfect for prepping ahead of a busy day or entertaining guests.
Final Thoughts
This Easy Chicken Cordon Bleu Recipe truly brings restaurant-quality flavor and texture right into your kitchen without stress or fancy techniques. It’s a perfect balance of creamy, crunchy, and savory that will quickly become a staple in your rotation. So go ahead, give it a try—and prepare to impress everyone at your table with your culinary skills!
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Easy Chicken Cordon Bleu Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
Description
This Easy Chicken Cordon Bleu recipe features juicy chicken breasts stuffed with Swiss cheese and ham, coated with crispy panko breadcrumbs, and baked to golden perfection. A creamy Dijon mustard sauce topped with parmesan adds an irresistible finishing touch, making it a classic French-inspired dish perfect for a comforting dinner.
Ingredients
Chicken and Filling
- 2 small chicken breasts (around 6-7oz / 180-210g each)
- 4 slices Swiss cheese
- 4 to 6 slices of ham (about 2.5oz / 75g)
- Salt and pepper to taste
- 2 toothpicks to seal pockets
Breading
- 1/2 cup panko breadcrumbs (for Super Easy) or 1 cup panko breadcrumbs (for Quick Dredge)
- Oil spray
- 1 egg
- 2 tsp plain flour
Sauce
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard (additional, for mixing)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if you’re using a fan-forced oven. Preparing the oven first ensures even cooking later.
- Toast the Breadcrumbs: Spread the panko breadcrumbs evenly on a baking tray and spray them lightly with oil. Bake for 3 minutes or until they turn a light golden brown. Remove from the oven and transfer the toasted breadcrumbs into a bowl to cool.
- Prepare Chicken Pockets: Cut a pocket into each chicken breast by slicing carefully along the side to create space for the filling, being sure not to cut all the way through.
- Stuff the Chicken: Fold each slice of Swiss cheese in half and place two pieces inside each chicken pocket. Add 2 to 3 slices of ham per breast on top of the cheese. Close the pocket and secure it by inserting two toothpicks. Season the outside with salt and pepper.
- Prepare the Breading Mixture: In a shallow bowl, beat the egg and mix in 2 teaspoons of flour until smooth. This will act as the binding wash to help the breadcrumbs stick to the chicken.
- Coat the Chicken: Dip each stuffed chicken breast first in the egg and flour wash, then press into the toasted panko breadcrumbs to coat thoroughly. Ensure the chicken is evenly covered for a crunchy outer layer.
- Bake the Chicken: Place the coated chicken breasts on a lightly greased baking tray and bake in the preheated oven for approximately 25-30 minutes, or until the chicken is cooked through and the exterior is crispy and golden brown.
- Make the Mustard Parmesan Sauce: While the chicken bakes, melt 1 1/2 tablespoons of butter in a saucepan over medium heat. Stir in 1 1/2 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 1 1/4 cups of milk, ensuring there are no lumps. Cook until the sauce thickens. Remove from heat and stir in 2 tablespoons Dijon mustard and 3 tablespoons grated parmesan cheese. For added creaminess, mix 3 tablespoons mayonnaise with 1 1/2 tablespoons Dijon mustard separately and serve alongside or drizzle on top of the chicken as preferred.
Notes
- For best results, pound the chicken breasts slightly to an even thickness before creating the pocket and stuffing to ensure they cook evenly.
- To avoid drying out the chicken, do not overbake. The internal temperature should reach 165°F (74°C).
- If toothpicks are difficult to remove after cooking, let the chicken rest for a few minutes to cool slightly before carefully removing them.
- You can substitute Swiss cheese with Gruyère for a nuttier flavor.
- Using mayonnaise in the sauce adds creaminess but can be skipped or replaced with sour cream for variation.
- For a lower calorie option, use light mayonnaise and reduce the butter in the sauce.
