If you’re looking for a way to turn an ordinary dinner into a celebration, this Creamy Chicken Cordon Bleu has your name written all over it! Tender chicken breasts are gently pounded to perfection, then rolled around layers of savory ham and ooey-gooey Swiss cheese, creating bite-sized flavor parcels that practically beg to be devoured. But the real magic happens when each golden-crisp roll is bathed in a silky, Parmesan-Dijon cream sauce – a dreamy swirl of tangy mustard, rich cream, and sharp cheese that elevates every forkful to pure comfort-food heaven. I still remember the first time I made this at home: my family hovered over the counter, noses twitching as the scent of toasted breadcrumbs and melting cheese filled the air. By the time we sat down at the table, the conversation stopped and all we heard were moans of delight as each roll disappeared faster than I could say “seconds.”
This recipe might feel a little fancy, but trust me, it’s a total crowd-pleaser you can tackle on a weeknight or save for a special occasion. With an intermediate difficulty level, you’ll conquer butterflying chicken breasts, dipping and dredging, and mastering that velvety sauce in just under an hour. Preparation takes about 30 minutes, cooking time is 40 minutes, and a leisurely 10-minute rest ensures every roll stays juicy. Each serving clocks in around 1350 calories, making it an indulgent treat that’s perfect alongside crisp vegetables or a green salad. Whether you’re a seasoned home cook or an adventurous newbie, get your apron on and dive into this fusion of crunchy, creamy, and cheesy bliss!
KEY INGREDIENTS IN CREAMY CHICKEN CORDON BLEU
Before diving into the kitchen, let’s get to know the stars of the show. From the juicy chicken breasts that cradle the melty cheese and ham, to the crisp breadcrumb coating that locks in all the savory juices, each ingredient plays its part in creating this comfort-food masterpiece. Ready to meet your new favorites?
- Boneless, skinless chicken breasts: The lean and tender base that’s easy to butterfly and rolls up beautifully around the filling.
- Swiss cheese: Delivers that signature nutty, gooey stretch inside every bite.
- Cooked ham: Adds a salty-sweet smokiness that pairs perfectly with the cheese.
- All-purpose flour: Creates a seasoned dry coating that helps the crumbs stick and gives an extra light crunch.
- Garlic powder: Brings a mellow, aromatic depth to the flour mixture.
- Onion powder: Infuses savory sweetness for balanced flavor.
- Dried parsley: Lends a hint of herbal freshness to the breading.
- Salt and pepper: Essential seasonings that elevate every layer of the recipe.
- Large eggs: Act as a binding agent, ensuring the breadcrumbs cling for a flawless golden crust.
- Breadcrumbs: The crunchy armor that turns each roll into a crispy, irresistible bundle.
- Butter: Used twice—once to sear the rolls and again to start the dreamy cream sauce.
- Olive oil: Helps brown the chicken rolls evenly without burning.
- Milk: Combines with cream for a silky sauce base.
- Heavy cream: Intensifies the sauce’s richness and mouthfeel.
- Dijon mustard: Adds a tangy kick that brightens the cheese sauce.
- Grated Parmesan cheese: Gives the cream sauce its sharp, salty finish.
HOW TO MAKE CREAMY CHICKEN CORDON BLEU
Ready to transform those ingredients into a stunning dinner? Follow these detailed steps to achieve a perfectly cooked, flavor-packed Chicken Cordon Bleu that’ll have everyone asking for seconds.
1. Preheat your oven to 375°F (190°C), positioning the rack in the center for even heat circulation.
2. Butterfly the chicken breasts by slicing through the middle (but not all the way), then place each between plastic wrap and gently pound to an even thickness of about ½ inch.
3. Lay out each breast, top with two slices of cooked ham and two slices of Swiss cheese, then roll tightly from one end and secure with toothpicks so nothing slips out.
4. In a shallow dish, whisk together the flour, garlic powder, onion powder, dried parsley, salt, and pepper until uniformly seasoned.
5. Dredge each chicken roll in the seasoned flour, tapping off any excess to prevent clumps.
6. Beat the eggs in a separate bowl, and spread the breadcrumbs in another shallow dish—this is your double-dipping station.
7. Dip each floured roll into the beaten eggs, letting any extra drip off, then coat thoroughly with breadcrumbs so every inch is covered.
8. Heat the ¼ cup of butter and olive oil in a large skillet over medium heat until foaming, then brown the chicken rolls on all sides, about 2 minutes per face. Transfer the seared rolls to a baking dish.
9. Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches 165°F internally and the coating is golden-crisp.
10. While the chicken bakes, make the sauce: melt 2 tablespoons of butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute to form a roux.
11. Gradually pour in the milk and heavy cream, whisking constantly until the mixture thickens to a velvety consistency. Stir in the Dijon mustard, grated Parmesan, and season with salt and pepper until smooth.
12. Once the chicken is out of the oven, remove the toothpicks, place the rolls on a serving platter, and generously pour the warm cream sauce over each one. Serve immediately.
SERVING SUGGESTIONS FOR CREAMY CHICKEN CORDON BLEU
Dishing up this Creamy Chicken Cordon Bleu is an event in itself! You’ll want to present it with flair and pair it with sides that balance richness with freshness. Here are some of my favorite ways to serve and enjoy:
- Light andairy steamed asparagus: Simply blanch thick asparagus spears until bright green, then drizzle with lemon-infused olive oil for a crisp counterpoint to the creamy sauce.
- Vibrant mixed green salad: Toss peppery arugula, baby spinach, thinly sliced radishes, and a simple vinaigrette to cut through the richness and add a refreshing crunch.
- Fluffy garlic mashed potatoes: Smash boiled Yukon Gold potatoes with roasted garlic, a splash of cream, and a pat of butter—perfect for sopping up every drop of that Parmesan-Dijon sauce.
- Flakey herb dinner rolls: Warm rolls seasoned with rosemary or thyme feel like a cozy hug alongside the crunchy chicken rolls, ideal for scooping up any leftover sauce.
HOW TO STORE CREAMY CHICKEN CORDON BLEU
Leftovers? No problem—this dish stays tasty even after a day in the fridge. Proper storage makes reheating a breeze and prevents that glorious sauce from separating or drying out. Follow these tips to keep your Chicken Cordon Bleu as good as new:
- Refrigerate in an airtight container: Let the chicken cool to room temperature for about 20 minutes, then tuck each roll into a snug container. Store the sauce separately in a jar to maintain its silkiness.
- Use within 3–4 days: The chicken and sauce are best enjoyed fresh, so plan to finish off leftovers within a few days for optimal flavor and safety.
- Freeze in portioned bags: If you want to save more, wrap individual rolls in plastic wrap, place them in freezer bags, and squeeze out excess air. Defrost overnight in the fridge before reheating.
- Reheat gently on low heat: Warm the chicken in a 350°F oven for 10–15 minutes until heated through, then reheat the sauce in a small saucepan over low heat, stirring to restore its creamy texture before pouring over the chicken.
CONCLUSION
And there you have it—your complete guide to crafting an unforgettable Creamy Chicken Cordon Bleu from start to finish. We’ve walked through every detail, from selecting the finest Swiss cheese and smoky ham to mastering that crunchy breadcrumb shell and whisking up a dreamy Parmesan-Dijon cream sauce. This dish strikes the perfect balance between elegant dinner party fare and comfort-food bliss, with about 30 minutes of prep, 40 minutes of baking, and a short resting period to lock in all those delicious juices. Whether you whip it up on a busy weeknight or save it for a special gathering, the end result is pure satisfaction: golden crunchy rolls giving way to a melt-in-your-mouth filling, all smothered in a luxuriously smooth sauce that your guests will talk about for days.
Feel free to print this article and keep it in your recipe binder for whenever you need a guaranteed crowd-pleaser. You can also find a FAQ below to answer any lingering questions about substitutions, techniques, or ingredient swaps. And please, let me know how your chicken rolls turn out! Drop a comment with your favorite twists, ask any questions if you need help along the way, or just share your experience—I’m always here to chat about good food and great flavors. Happy cooking and enjoy every creamy, crunchy bite!
Creamy Chicken Cordon Bleu
Description
Tender chicken breasts rolled around ham and Swiss cheese, breaded to golden perfection, then smothered in a rich, velvety Parmesan-Dijon cream sauce for ultimate comfort.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Butterfly the chicken breasts and pound them to an even thickness.
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Place 2 slices of ham and 2 slices of Swiss cheese on each piece of chicken. Roll them up tightly and secure with toothpicks.
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In a shallow dish, mix flour, garlic powder, onion powder, parsley, salt, and pepper.
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Dredge each chicken roll in the seasoned flour, shaking off any excess.
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Beat the eggs in a separate bowl. Set the breadcrumbs in another shallow dish.
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Dip each rolled chicken in egg, then coat with breadcrumbs.
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Heat butter and olive oil in a large skillet over medium heat. Brown the chicken rolls on all sides. Transfer to a baking dish.
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Bake in the preheated oven for 25 to 30 minutes or until chicken is cooked through.
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Meanwhile, prepare the sauce. In a saucepan over medium heat, melt 2 tablespoons of butter and whisk in the flour. Cook for 1 minute.
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Gradually whisk in milk and cream, stirring until thickened. Add Dijon mustard, Parmesan cheese, salt, and pepper. Stir until the sauce is smooth.
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Once baked, remove toothpicks from chicken rolls, and pour the creamy sauce over them. Serve immediately.
Note
- If you don’t have Dijon mustard, regular mustard can substitute.
- For added flavor, try a smoky ham like Black Forest or Virginia.
- For a crispier finish, double-coat the chicken with breadcrumbs.
- Serve with steamed vegetables or a fresh green salad for balance.
- This dish pairs well with a light, crisp white wine.
