Chicken Cordon Bleu with Creamy Dijon Parmesan Sauce Recipe
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and Swiss cheese, breaded and seared to perfection before being baked to a golden finish. Topped with a creamy Parmesan Dijon sauce, it is an elegant and flavorful dish perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
Chicken Rolls
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 tsp Dijon mustard
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken once it is seared and breaded.
- Prepare Chicken: Use a meat mallet to pound the chicken breasts to about ¼ inch thickness. Lay a slice of ham and a slice of Swiss cheese on each breast. Roll each breast tightly and secure them with toothpicks to keep the filling inside while cooking.
- Bread the Chicken: Combine the flour with salt and pepper. Dredge each chicken roll first in the seasoned flour, then dip into beaten eggs, and finally coat evenly with breadcrumbs for a crispy exterior.
- Sear Chicken: Heat olive oil and butter in a skillet over medium heat. Sear the chicken rolls for 2 to 3 minutes on each side until they turn golden brown; this helps to lock in flavor and texture before baking.
- Bake: Transfer the seared chicken rolls to a baking dish, leaving them uncovered. Bake in the preheated oven for 20 to 25 minutes until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
- Prepare Sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to form a roux. Whisk in milk gradually, then add Dijon mustard and Parmesan cheese. Simmer the sauce, stirring frequently, until it thickens and becomes creamy. Season with salt and pepper to taste.
- Serve: Remove toothpicks from the baked chicken rolls. Slice into rounds, drizzle generously with the creamy Parmesan Dijon sauce, and garnish with chopped fresh parsley if desired for a classy presentation.
Notes
- Pounding the chicken breasts ensures even cooking and tender texture.
- Using panko breadcrumbs will yield a crunchier crust versus regular breadcrumbs.
- Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure food safety.
- The creamy sauce can be made ahead and gently reheated before serving.
- To keep the rolls secure while cooking, toothpicks are essential but remember to remove them before serving.
Keywords: Chicken Cordon Bleu, stuffed chicken breast, baked chicken recipe, creamy sauce, classic French dish, easy chicken dinner
