For an extra crispy crust, consider pan-frying the breaded chicken breasts in a skillet with a little olive oil before baking. If you don't have Gruyere cheese, Swiss cheese makes a great substitute. Make the Dijon cream sauce ahead of time and gently reheat before serving for a smoother meal preparation.
Chicken Cordon Bleu with Dijon Cream Sauce
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 10 mins
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SERVING2 People
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VIEWS9
Elevate your dinner with this classic Chicken Cordon Bleu, featuring a symphony of savory ham and melted Gruyere cheese, encased in a crispy panko crust. Drizzled with a luscious Dijon cream sauce, this dish offers a delightful balance of textures and flavors, bringing a touch of French-inspired elegance to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate193 g
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Cholesterol521 mg
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Fiber4 g
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Protein120 g
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Saturated Fat49 g
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Sodium5680 mg
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Sugar14 g
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Fat106 g
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Unsaturated Fat0 g
Follow The Directions
01
StepButterfly each chicken breast by cutting it down the center lengthwise, leaving about 1 inch of connective tissue. Spread open like a book, and rub each chicken breast with 1/2 teaspoon salt. Let rest for 30 minutes to allow the salt to absorb.
02
StepCover each chicken breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut ham steak into very thin slices.
03
StepSpread 1/4 cup Gruyère cheese over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold chicken over like an omelet, enclosing cheese and ham. Secure open edges with 4 to 5 toothpicks.
04
StepWhisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in breading. Transfer to a wire rack and freeze for 20 minutes to help breading adhere to chicken.
05
StepPreheat the oven to 375 degrees F (190 degrees C). Place breaded chicken breasts in a baking dish.
06
StepBake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
07
StepTo make the sauce: Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
08
StepMelt butter and stir in flour to create a roux. Let roux cook, stirring constantly, for 4 to 5 minutes. Slowly whisk in hot milk, letting sauce come together before adding more milk, until everything is well incorporated. Add Parmesan cheese and nutmeg, stirring constantly until cheese is melted evenly into sauce. Stir in Dijon mustard. Simmer sauce until it is thick enough to coat the back of a spoon.
09
StepSeason the sauce with salt and pepper to taste.
10
StepRemove chicken from oven and transfer to plates; remove toothpicks. Ladle sauce over chicken and serve immediately.
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Dimitri Russel
Jun 30, 2025The sauce is amazing! I doubled the recipe so I could have extra to put on everything.
Gretchen Sawayn
Jun 29, 2025My family loved this dish! Even my picky eaters devoured it. The only change I made was to add a little garlic powder to the bread crumb mixture.
Braeden Prosacco
Jun 23, 2025I was a bit intimidated to make this at first, but the instructions were so clear and easy to follow. It turned out perfectly!
Gerard Abbott
Jun 20, 2025Freezing the chicken breasts before baking made a huge difference in the crispiness of the breading. Thanks for the tip!
Ransom Williamson
Jun 18, 2025This recipe was fantastic! The chicken was so moist and flavorful, and the Dijon cream sauce was the perfect finishing touch. Definitely a new favorite!