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Easy Baked Chicken Cordon Bleu with Crispy Panko Crust

Close-up of sliced, breaded chicken cordon bleu stuffed with ham and cheese, drizzled with a creamy sauce.
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Make this restaurant-quality Chicken Cordon Bleu at home. You stuff chicken breasts with ham and Swiss cheese, coat them in crispy panko, and bake them until golden brown. This recipe focuses on simple techniques for a big flavor payoff.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 thin slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Place each chicken breast between two pieces of plastic wrap. Pound the chicken to an even 1/4-inch thickness.
  3. Place one slice of ham and two slices of Swiss cheese on top of each flattened chicken breast. Roll the chicken tightly around the filling. Secure the seam with toothpicks if necessary.
  4. Set up a breading station: Place flour on one plate, beaten eggs on a second plate, and Panko breadcrumbs mixed with salt, pepper, and garlic powder on a third plate.
  5. Dredge each rolled chicken breast first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat completely.
  6. In a large oven-safe skillet, melt the butter and olive oil over medium-high heat. Sear the breaded chicken rolls for 2 minutes on each side until the crust is golden brown. This step adds crispness.
  7. Transfer the skillet to the preheated oven. Bake for 18 to 20 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
  8. While the chicken bakes, prepare the sauce: Remove the skillet from the oven (carefully, the handle will be hot). Remove the chicken to a plate and keep warm. Place the skillet over medium heat on the stovetop.
  9. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  10. Stir in the heavy cream and Dijon mustard. Whisk until the sauce thickens slightly, about 2 minutes. Remove from heat.
  11. Remove the toothpicks from the chicken. Serve the baked chicken immediately with the Dijon cream sauce spooned over the top. This recipe works well as an alternative to complicated meal planning.

Notes

  • For an extra crispy crust, you can spray the tops of the breaded chicken lightly with cooking spray before baking.
  • If you prefer not to sear, you can skip step 6 and bake the chicken for 25-30 minutes.
  • This dish pairs well with roasted asparagus or a simple green salad.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-baked-chicken-cordon-bleu-recipe/

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