Description
This Easy Chicken Cordon Bleu recipe features tender chicken breasts layered with savory honey ham and Swiss cheese, baked to golden perfection with a crispy breadcrumb topping. Served with a creamy Parmesan-Dijon sauce, it’s a delightful and comforting dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Topping
- 1 cup fresh breadcrumbs
- 2 Tablespoons salted butter, melted
- 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets
- Salt and pepper, to taste
- 12 slices honey ham
- 12 slices thinly sliced Swiss cheese
Parmesan-Dijon Cream Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside for assembling the chicken.
- Mix Breadcrumbs: In a medium bowl, combine the fresh breadcrumbs with the melted butter, ensuring the crumbs are evenly coated to help achieve a crispy topping.
- Assemble Chicken Layers: Lay the 6 chicken breast cutlets in a single layer inside the prepared baking dish. Season them lightly with salt and pepper. Top each cutlet with two overlapping slices of honey ham, followed by two slices of Swiss cheese laid overlapping to cover the ham completely. Repeat this process for all cutlets.
- Add Breadcrumb Topping: Evenly sprinkle the buttered breadcrumbs over the top of each chicken breast, covering the cheese and ham layer for a crunchy finish.
- Bake the Chicken: Place the baking dish in the oven and bake uncovered for 30 to 35 minutes until the chicken is fully cooked, the cheese is bubbling, and the breadcrumbs have turned a golden brown.
- Prepare Sauce Base: While the chicken bakes, melt 2 tablespoons of salted butter in a medium saucepan over medium heat. Stir in the flour, whisking constantly to cook out the raw flour taste. Continue cooking the mixture for about 1 minute to create a roux.
- Make Cream Sauce: Slowly pour in the milk while whisking vigorously to avoid lumps. Add the chicken bouillon granules. Keep whisking until the sauce simmers and thickens, which should take around 3 to 5 minutes.
- Finish Sauce: Reduce heat to low and stir in Dijon mustard, Worcestershire sauce, and finely grated Parmesan cheese. Mix until the cheese melts completely and the sauce is smooth. Keep the sauce warm until ready to serve.
- Serve: Once the chicken is baked, plate each portion and generously spoon the warm Parmesan-Dijon cream sauce over the top. Enjoy this comforting and flavorful chicken cordon bleu!
Notes
- You can substitute honey ham with regular cooked ham or prosciutto for a different flavor profile.
- For a crispier breadcrumb topping, broil the chicken for the last 2-3 minutes—watch carefully to avoid burning.
- This dish can be prepared ahead; assemble the chicken and refrigerate for up to 24 hours before baking.
- Use low-fat milk in the sauce for a lighter version.
- Leftover chicken cordon bleu can be stored in the refrigerator for up to 3 days and reheated gently to preserve texture.
