Description
This Easy Chicken Cordon Bleu recipe features tender chicken breasts layered with honey ham and Swiss cheese, baked to golden perfection with a buttery breadcrumb topping, and served with a rich Parmesan-Dijon cream sauce. It’s a deliciously comforting dish that combines classic flavors and simple preparation for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 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
- 1 cup fresh breadcrumbs
- 2 Tablespoons salted butter, melted
For the 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 Oven: 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.
- Prepare Breadcrumb Mixture: In a medium bowl, mix the fresh breadcrumbs with the melted butter until evenly combined. This mixture will create a crispy topping for the chicken.
- Assemble Chicken Layers: Place the chicken cutlets flat in a single layer in the prepared baking dish. Season each with salt and pepper to taste. Top each cutlet with two overlapping slices of honey ham, then add two overlapping slices of Swiss cheese on top of the ham. Repeat for all chicken pieces.
- Add Breadcrumbs: Evenly sprinkle the buttered breadcrumbs over the tops of the assembled chicken breasts to ensure a golden, crunchy crust as they bake.
- Bake Chicken: Bake the chicken uncovered in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F), the cheese is bubbling, and the breadcrumbs are golden brown.
- Prepare Parmesan-Dijon Cream Sauce: While the chicken bakes, melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly, cooking for about 1 minute to form a roux.
- Add Milk and Bouillon: Slowly pour in the milk while whisking to keep the mixture smooth. Stir in the chicken bouillon granules and continue whisking until the sauce begins to simmer and thickens, about 3 to 5 minutes.
- Finish Sauce: Reduce the heat to low. Stir in the Dijon mustard, Worcestershire sauce, and grated Parmesan cheese. Stir until the Parmesan is completely melted and the sauce is smooth and creamy. Keep warm until ready to serve.
- Serve: Plate each chicken cordon bleu and generously spoon the warm Parmesan-Dijon cream sauce over the top. Enjoy your delicious homemade chicken cordon bleu!
Notes
- Ensure chicken breasts are pounded or sliced thin evenly to ensure even cooking.
- You can substitute Hungarian or Black Forest ham if preferred for different flavor profiles.
- Use freshly grated Parmesan cheese for the best melting and flavor in the sauce.
- Check chicken internal temperature with a meat thermometer to guarantee it’s fully cooked and safe to eat.
- For a crispier topping, broil for an additional 1-2 minutes after baking, watching carefully to prevent burning.
