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Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe

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★★★★★

4.5 from 98 reviews

This Baked Chicken Cordon Bleu recipe features tender chicken breasts filled with savory Black Forest ham and melted Gruyere Swiss cheese, coated in a crispy, golden panko crust and served with a rich Dijon cream sauce. Perfectly baked to juicy perfection with a flavorful herb-infused breadcrumb crust, this dish makes an elegant yet approachable dinner option.

Ingredients

Scale

Chicken and Filling

  • 4 medium chicken breasts (6–7 oz each)
  • 8 slices Black Forest ham (12 oz, deli-cut)
  • 1¼ cups Gruyere Swiss cheese, freshly shredded
  • Toothpicks for securing rolls
  • Fresh parsley for garnish (optional)

Breading

  • 1¼ cups panko breadcrumbs
  • 1½ tablespoons olive oil (for toasting panko)
  • 1½ tablespoons unsalted butter
  • ⅓ cup Parmesan cheese, freshly grated
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon salt (for breading)
  • ¼ teaspoon pepper (for breading)

Wash

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil

Dijon Cream Sauce

  • 1 cup low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 cup heavy cream or evaporated milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Prepare the Oven and Rack: Preheat oven to 350°F. Set a baking rack on a rimmed baking sheet and lightly spray with cooking spray to prevent sticking.
  2. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or side of a can to an even ¼-inch thickness. The chicken expands significantly in this process.
  3. Assemble the Rolls: Lay 2 slices of Black Forest ham over each flattened chicken breast. Spoon about a heaping ¼ cup of shredded Gruyere cheese down the center, leaving a ½-inch border. Starting from the narrow end, roll the chicken tightly like a jelly roll, folding the ham over the cheese at the end to seal it. Secure with 2-3 toothpicks evenly along the seam.
  4. Toast the Panko Breadcrumbs: In a large skillet over medium heat, melt the butter with olive oil. Add panko breadcrumbs and stir constantly for 3-4 minutes until golden brown and fragrant. Transfer immediately to a shallow dish and let cool completely to avoid sogginess.
  5. Make the Breadcrumb Mixture: Stir the freshly grated Parmesan cheese and dried herbs and spices (basil, parsley, garlic powder, paprika, onion powder, salt, pepper) into the cooled toasted panko breadcrumbs.
  6. Prepare the Wash: In a separate shallow dish, whisk together Dijon mustard, honey, and olive oil until smooth.
  7. Coat the Chicken Rolls: Working one roll at a time, brush the Dijon wash generously over all sides of the rolled chicken. Press the panko breadcrumb mixture firmly onto all surfaces, rotating to ensure full and even coverage with no bare spots. Place coated rolls on the prepared rack, spacing them a few inches apart.
  8. Bake the Chicken: Bake rolls for 30-35 minutes until the internal temperature reaches 160°F when checked with an instant-read thermometer inserted into the thickest part. The chicken should be deeply golden brown and firm to the touch. If the crust browns too quickly in the last 10 minutes, loosely cover the tops with aluminum foil to prevent burning while allowing air circulation.
  9. Rest and Slice: Remove chicken from oven, transfer to a cutting board, carefully remove toothpicks, and let rest for 5 minutes. Slice rolls diagonally to display the ham and cheese filling.
  10. Prepare the Dijon Cream Sauce: While chicken rests, combine all sauce ingredients (chicken broth, cornstarch, heavy cream or evaporated milk, Dijon mustard, dried parsley, basil, paprika, garlic powder, onion powder, salt, pepper) in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer 5-7 minutes, whisking occasionally, until the sauce thickens to desired consistency.
  11. Serve: Drizzle warm Dijon cream sauce over sliced chicken cordon bleu and garnish with fresh parsley if desired.

Notes

  • Store leftover chicken and sauce separately in airtight containers; chicken is best consumed within 4-5 days to maintain crispiness.
  • For best texture, toast panko breadcrumbs separately as described before coating the chicken.
  • Use freshly grated Parmesan cheese for optimal flavor and better binding in the breadcrumb mixture.
  • This recipe can be prepared ahead of time and refrigerated before baking.
  • Each chicken breast serves between 1 to 2 people depending on appetite.

Keywords: chicken cordon bleu, baked chicken cordon bleu, stuffed chicken breast, crispy chicken, Dijon cream sauce, baked chicken recipe

Find it online: https://bakedbylisa.com/baked-chicken-cordon-bleu-with-dijon-cream-sauce-recipe/