This yummy chicken cordon bleu features crispy breading with tender chicken and gooey cheese and ham inside. It’s a perfect mix of textures and flavors!
Who wouldn’t love digging into this crispy treat? The Dijon sauce kicks it up a notch! When I make it, I can’t resist making extra just for leftovers. 😋
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for easy preparation. If you prefer a lighter option, you can use turkey cutlets instead, which also work great!
Cheese: Swiss cheese gives a nice meltability, but Gruyère adds extra flavor. If these aren’t available, try mozzarella or provolone as tasty alternatives.
Ham: Any cooked ham will do, though black forest ham gives a richer taste. For a healthier option, consider using turkey or chicken slices.
Panko breadcrumbs: These create a delightful crunch. If you can’t find panko, regular breadcrumbs work too, but the texture won’t be as crispy. You can also try crushed cornflakes for a fun twist!
Dijon mustard: This adds a tangy flavor to the sauce. If you want something milder, use yellow mustard. For more depth, try whole grain mustard!
How Do I Ensure My Chicken Is Perfectly Cooked and Juicy?
The secret to juicy chicken lies in proper cooking. Start by butterflying the chicken for even cooking, and make sure not to overcook them. Here’s how you can achieve perfectly cooked chicken:
- Keep an eye on the internal temperature. Use a meat thermometer to check that it reaches 165°F (74°C).
- Don’t rush the browning process. Let the chicken sear well on each side. This adds flavor and locks in moisture.
- If concerned about dryness, you can marinate the chicken in buttermilk or a simple brine beforehand. This helps keep moisture in.
How to Make Crispy Creamy Chicken Cordon Bleu With Dijon Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese (or Gruyère cheese)
- 4 slices cooked ham
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 3 tbsp butter
- 2 tbsp olive oil
For the Creamy Dijon Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk (or heavy cream for a creamier sauce)
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar (optional)
- Salt and pepper, to taste
- Fresh parsley, finely chopped for garnish
How Much Time Will You Need?
This delicious recipe will take approximately 10 minutes for preparation and around 30 to 40 minutes for cooking (including baking time). That means you’ll have a scrumptious meal on your table in about 50 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 375°F (190°C) so it’s hot and ready for baking your chicken later on.
2. Prepare the Chicken:
Take each chicken breast and carefully butterflied them by slicing them almost through the middle; then, open them like a book. This will create a nice pocket for filling in.
3. Fill the Chicken:
Inside each butterflied chicken breast, place one slice of ham followed by one slice of cheese. Fold the chicken over to close it. You can secure it with a toothpick if you like.
4. Set Up Your Breading Station:
In one shallow dish, place the flour and season it with salt and pepper. In a second dish, beat the eggs. In another dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper together.
5. Bread the Chicken:
Take each stuffed chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the beaten eggs, and finally, coat it well in the breadcrumb mixture, pressing gently to make sure it sticks.
6. Sear the Chicken:
In a large oven-safe skillet, heat the butter and olive oil over medium heat. Once it’s hot, add your chicken breasts and cook them for about 3-4 minutes on each side until they are golden brown.
7. Bake the Chicken:
Carefully transfer the skillet into the preheated oven, baking it for 15-20 minutes, or until the chicken is fully cooked (check that the internal temperature reaches 165°F/74°C) and the cheese is melted inside.
8. Make the Dijon Sauce:
While the chicken bakes, prepare the creamy Dijon sauce. In a small saucepan, melt some butter over medium heat. Stir in the flour and cook for about a minute until it’s lightly golden, to form a roux.
9. Thicken the Sauce:
Gradually whisk in the milk, continuously stirring until the sauce thickens and becomes smooth, which should take about 3-5 minutes.
10. Add Flavor:
Remove the sauce from heat and mix in the Dijon mustard, white wine vinegar (if using), and season with salt and pepper to your taste.
11. Serve it Up:
Remove the toothpicks from the chicken and serve it hot. Drizzle the creamy Dijon sauce over the top and sprinkle with chopped parsley for a lovely finish.
Enjoy your crispy creamy chicken cordon bleu with rich, tangy Dijon sauce! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Cheese?
Absolutely! While Swiss or Gruyère cheese is traditional, you can swap it for mozzarella for a milder taste or cheddar for a sharper flavor. Just ensure the cheese you choose melts well!
What Should I Do If I Don’t Have Panko Breadcrumbs?
No problem! You can use regular breadcrumbs instead, but for extra crunch, try crushed cornflakes or even crushed crackers. Just adjust the seasoning as needed since some are already flavored!
How Do I Store Leftovers?
Store any leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently in the oven or microwave until heated through, and consider adding a splash of milk to the sauce for extra creaminess.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken up to the baking step and refrigerate it for a few hours or even overnight. Just cover it well to avoid drying out. Bake it just before serving for the best results!
