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Chicken Cordon Bleu
4.7 from 189 votes

Chicken Cordon Bleu

Chicken Cordon Bleu combines tender chicken cutlets layered with slices of deli ham and Swiss cheese, baked under a golden panko breadcrumb crust. The addition of a smooth Parmesan-Dijon cream sauce adds tangy richness, complementing the mild flavors of the chicken, ham, and cheese. This dish bakes until the cheese bubbles and the breadcrumb topping crisps, delivering a mix of creamy interior textures with a crunchy exterior. It offers an elegant yet approachable option for a satisfying main course.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6 servings
Course: Main Course
Cuisine: French

Ingredients

For the Cordon Bleu:
  • 3 chicken breast large, thick, boneless skinless; cut in half lengthwise to make cutlets
  • 6 lices deli ham good quality
  • 6 lices swiss cheese
  • 1 cup panko bread crumbs (regular breadcrumbs can be substituted)
  • 2 tablespoons butter melted
For the Parmesan-Dijon Cream Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon chicken bouillon base (I like Better Than Boullion)
  • 1 tablespoon Dijon mustard
  • 1/2 /2 teaspoon Worcestershire sauce
  • 1/2 /2 cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
  2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of ham and a slice of Swiss cheese, making sure the entire chicken breast is covered with ham and cheese.
  3. In a bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumbs over the top.
  4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
  5. When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken base and salt and pepper to taste. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
  6. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
  7. Serve each chicken cordon bleu portion with warm sauce.

Notes

  • Freeze and grind bread heels to make fresh breadcrumbs if needed; this improves the coating texture.
  • Use good quality deli ham and Swiss cheese slices to enhance flavor.
  • Bake until cheese bubbles and breadcrumbs are golden for best texture.