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Chicken Cordon Bleu with Dijon Cream Sauce

The absolute yummiest Chicken Cordon Bleu you'll have and it all comes down to having the best chicken cordon bleu sauce EVER. Tender chicken, ham, and swiss cheese rolled and lightly breaded, then baked to crispy perfection and topped with a rich, plate-licking dijon cream sauce.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 515 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 boneless skinless chicken breasts pounded to even ¼-½ inch thickness
  • 4 slices ham
  • 4 slices Swiss cheese
  • 2 eggs
  • 2 tablespoons milk or water
  • ⅓ cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 ½ teaspoons Italian seasoning)
  • ¼ cup grated Parmesan cheese see note
  • 2 tablespoons butter
Chicken Cordon Bleu Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • ⅓ cup shredded Parmesan cheese
  • salt and pepper to taste

Instructions

Prepare the chicken
    Cup of Yum
  1. Preheat oven to 400 degrees. In a medium bowl, stir together parmesan cheese and breadcrumbs. Set aside.
  2. In a second, small bowl, whisk together eggs and milk. Set aside.
  3. Lay pounded chicken breasts out on a flat, clean surface. Top each with a slice of ham and then a slice of swiss cheese.
  4. Roll into a bundle starting with one of the longer sides and rolling toward the opposite side. Secure with toothpicks.
  5. Dip chicken bundles in the egg mixture, coating all sides, then carefully roll in breadcrumbs to coat.
  6. Melt butter in an oven-safe skillet over medium high heat. (See note if you don't have an oven-safe skillet)
  7. Brown chicken for 2-3 minutes on each side until browned all over.
  8. Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked through.
Prepare the sauce
  1. While chicken is cooking begin preparing the sauce by melting butter in a medium sauce pan.
  2. Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Stir in dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.
  3. When chicken bundles are fully cooked, cut into 1-inch sections, drizzle with the sauce and serve immediately.

Notes

  • For the parmesan cheese: I highly recommend freshly grated parmesan cheese for the sauce! The kind that comes in a shaker can or comes pre-shredded in a bag or container, does not melt the same way that freshly grated parmesan does. For the chicken breading, grated parmesan from the can is my favorite as it yields a really deliciously crispy crust, but if you want to use just one kind of cheese, freshly grated will work here as well! 
  • Oven-safe skillet alternate option: If you don't have an oven-safe skillet, no worries! Simply brown your chicken bundles in any skillet, then transfer to a greased casserole/baking dish before baking. 

Nutrition Information

Calories 515kcal (26%) Carbohydrates 21g (7%) Protein 50g (100%) Fat 24g (37%) Saturated Fat 11g (55%) Cholesterol 215mg (72%) Sodium 1088mg (45%) Potassium 796mg (23%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 655IU (13%) Vitamin C 2mg (2%) Calcium 507mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 515

% Daily Value*

Calories 515kcal 26%
Carbohydrates 21g 7%
Protein 50g 100%
Fat 24g 37%
Saturated Fat 11g 55%
Cholesterol 215mg 72%
Sodium 1088mg 45%
Potassium 796mg 17%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 655IU 13%
Vitamin C 2mg 2%
Calcium 507mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.