If you are craving something creamy and comforting, look no further. This Crispy Chicken Cordon Bleu brings restaurant quality right to your kitchen. It is much easier to make than it looks. You get a perfect crunch with every single bite.
Why You Will Make This Again
This dish is the ultimate winter comfort food for cold nights. It feels fancy enough for casual hosting but works for weeknights. You will love the contrast of the salty ham and melted cheese. The homemade Dijon sauce makes it feel truly special. It is ready in under an hour from start to finish. Your family will definitely ask for seconds.
How This Comes Together
We start by pounding the chicken thin for even cooking. Then we roll it up with ham and Swiss cheese. A quick trip through the breading station adds that signature crunch. We sear it first for color and finish it in the oven. The sauce comes together while the chicken bakes. It is a simple process that yields amazing results.
What You Will Need
Most of these items are likely already in your pantry. Use high-quality Swiss cheese for the best melt.
- 4 boneless skinless chicken breasts (approx. 6oz each)
- 4 thin slices deli-style smoked ham
- 4 slices Swiss cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup vegetable oil for shallow frying
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for sauce)
- 1.5 cups whole milk
- 2 tablespoons Dijon mustard
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
Step-By-Step Directions
- Butterfly the chicken breasts and pound to 1/4-inch thickness.
- Season with salt and pepper, then layer ham and Swiss cheese.
- Roll the chicken tightly and secure with toothpicks.
- Dredge rolls in flour, then egg wash, then Panko breadcrumbs.
- Heat oil to 350°F and sear chicken until golden brown.
- Bake at 375°F until the internal temperature reaches 165°F.
- Melt butter in a saucepan and whisk in flour for 60 seconds.
- Slowly add milk and whisk until the sauce thickens.
- Stir in Dijon mustard and Parmesan cheese until smooth.
- Remove toothpicks and serve chicken topped with warm sauce.
How To Serve It
Serve this dish while the cheese is still gooey and hot. Pour a generous amount of sauce over each chicken roll. It pairs perfectly with garlic mashed potatoes or steamed green beans. For a lighter side, try a crisp green salad. This is an impressive meal for any dinner guest.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep the crust crispy, reheat them in the oven. Set the oven to 350°F for about ten minutes. Avoid the microwave if you want to keep the crunch. The sauce can be reheated gently on the stove.
Make It Even Better
- Do not skip the toothpicks to keep the cheese inside.
- Make sure the oil is hot before adding the chicken.
- Use Panko breadcrumbs instead of regular for extra crunch.
- Pound the chicken evenly so it cooks at the same rate.
- Avoid over-baking to keep the chicken juicy and tender.
- Add a pinch of cayenne to the breading for a kick.
- Chill the rolled chicken for 15 minutes before breading to help it set.
Easy Ways To Change It Up
- Swap Swiss cheese for Gruyère for a richer flavor.
- Use gluten-free breadcrumbs and flour for a GF version.
- Add fresh herbs like thyme to the Panko mixture.
Quick Questions
How do I keep the cheese from leaking out?
Make sure to leave a small border when layering the cheese. Roll the chicken tightly and use multiple toothpicks to seal the ends.
Can I bake these instead of frying?
You can, but they will not be as golden. Spray the breaded chicken with oil before putting them in the oven.
I hope you enjoy this cozy meal as much as I do. It is a classic for a reason. Let me know how it turns out!
— Ethan
Crispy Chicken Cordon Bleu with Creamy Dijon Sauce
Ingredients
Method
- Butterfly the chicken breasts and pound between plastic wrap to a uniform 1/4-inch thickness using a meat mallet.
- Season chicken with salt and pepper, then layer one slice of ham and one slice of Swiss cheese on each breast, leaving a small border at the edges.
- Roll the chicken tightly from the narrow end and secure the seams with toothpicks.
- Prepare a standard breading station: flour mixed with garlic powder and paprika in the first bowl, beaten eggs in the second, and Panko breadcrumbs in the third.
- Dredge each chicken roll in flour, dip into the egg wash, then coat thoroughly in Panko, pressing firmly to ensure adhesion.
- Heat vegetable oil in a heavy-bottomed skillet over medium-high heat to 350°F (175°C); sear chicken rolls until golden brown on all sides, roughly 2-3 minutes per side.
- Transfer seared chicken to a wire rack set over a baking sheet and bake at 375°F (190°C) until the internal temperature reaches 165°F (74°C).
- While chicken bakes, melt butter in a saucepan over medium heat, whisk in flour to create a roux, and cook for 60 seconds without browning.
- Slowly incorporate milk while whisking constantly until the sauce thickens and reaches a simmer.
- Remove sauce from heat; stir in Dijon mustard and Parmesan cheese until smooth; season with salt and pepper.
- Remove toothpicks from the chicken and serve immediately topped with the warm Dijon sauce.
