This Crispy Creamy Chicken Cordon Bleu is a real winner! It features juicy chicken with tasty ham and cheese, all wrapped in a perfectly crisp coating. Who can say no to that?
The easy Dijon sauce adds a flavorful kick that makes it even better. I love serving this to friends—it always impresses! Plus, it’s super fun to watch them enjoy every bite! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for their tender texture. If you want something different, try using turkey breasts for a leaner option!
Ham: I prefer using thinly sliced deli ham, but you can swap it for prosciutto for a more gourmet touch, or even turkey ham for a lighter choice.
Cheese: Swiss is traditional, but don’t hesitate to use Gruyère for a richer flavor. If you’re looking for a dairy-free option, vegan cheese works, but check its melting properties.
Panko Bread Crumbs: They provide an extra crunch! If you don’t have panko, regular bread crumbs can work too, but the texture will be slightly different.
Dijon Mustard: This adds a delightful zing to the sauce! If you need a milder option, yellow mustard can substitute, but it will change the flavor slightly.
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to get it right! First, pound the chicken to an even thickness; this helps it cook evenly. Here’s what to do:
- Use a meat mallet or rolling pin, and aim for about 1/4-inch thick.
- Cook in a preheated skillet to get a nice golden brown outside—don’t overcrowd the pan.
- Finally, baking helps ensure the chicken is cooked through without drying it out; use a thermometer to check for 165°F (74°C).
Following these steps will help you achieve juicy, tender chicken every time!
How to Make Crispy Creamy Chicken Cordon Bleu with Easy Dijon Sauce
Ingredients You’ll Need:
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss or Gruyère cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs (for extra crispiness)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Easy Dijon Sauce:
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil or butter
- 1 teaspoon lemon juice (optional, for brightness)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and an additional 25-30 minutes for cooking. So, you can have a delicious dinner ready in about an hour!
Step-by-Step Instructions:
1. Prepare the chicken breasts:
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Grab a meat mallet or rolling pin and gently pound them to about ¼-inch thickness. This helps them cook evenly.
2. Assemble the cordon bleu:
Lay a slice of ham and a slice of cheese on each flattened chicken breast. Then, roll up each breast tightly. Secure the rolls with toothpicks or kitchen twine to keep everything in place.
3. Prepare the breading stations:
In a shallow dish, place the flour. In another dish, beat the eggs. In a third dish, mix the panko bread crumbs, grated Parmesan, garlic powder, paprika, salt, and pepper together.
4. Coat the chicken:
Dredge each rolled chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, and coat it thoroughly in the panko mixture. Press the mixture gently to make sure it sticks well.
5. Cook the chicken:
Preheat a large skillet over medium heat and add the olive oil and butter. Once hot, carefully add the chicken rolls. Cook, turning occasionally, until they are golden brown all over, about 4-5 minutes per side.
6. Finish cooking in the oven:
While the chicken is cooking in the skillet, preheat your oven to 375°F (190°C). After browning, transfer the chicken rolls to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted.
7. Make the Easy Dijon Sauce:
As the chicken bakes, in a small saucepan over medium heat, heat the olive oil or butter. Add the heavy cream and Dijon mustard, stirring well. Let it cook for 2-3 minutes until it thickens slightly. Season with salt, pepper, and a splash of lemon juice if you want a bit of brightness.
8. Serve:
After baking, remove the toothpicks or twine from the chicken. You can slice each roll into medallions if you prefer. Spoon the creamy Dijon sauce generously over the chicken and serve it hot with your favorite sides.
Enjoy the crispy, creamy textures of this classic Chicken Cordon Bleu enhanced by the tangy Dijon sauce! It’s sure to be a hit at your dinner table!
FAQ for Crispy Creamy Chicken Cordon Bleu with Easy Dijon Sauce
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work wonderfully in this recipe. Just ensure they are boneless and skinless, and you may need to adjust the cooking time slightly as they can take a bit longer to cook through.
What Can I Substitute for Panko Bread Crumbs?
If you don’t have panko, you can use regular bread crumbs, though the texture will be less crispy. Alternatively, crushed cornflakes or Ritz crackers make great substitutes for extra crunch!
Can I Prepare This Recipe in Advance?
Yes, you can prep the chicken rolls ahead of time! Assemble them, then store in the fridge for up to 24 hours before cooking. Just make sure they are well-wrapped to prevent drying out.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, to keep the coating crispy!
