Chicken Cordon Bleu is a classic dish that transforms ordinary chicken breasts into something extraordinary. With layers of Swiss cheese and ham encased in a crispy, golden coating and topped with a rich, creamy Dijon sauce, this recipe is perfect for special dinners or even a cozy night in. While it may look gourmet, it’s simple to make with a few basic steps and ingredients. Follow this unique take on Chicken Cordon Bleu for a meal that feels fancy yet comforting!
Ingredients:
Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb ham, thinly sliced
- Peanut oil or vegetable oil, for frying
- 1 cup all-purpose flour (125 g)
- 4 eggs, beaten
- 2 cups panko bread crumbs (100 g)
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk (480 mL)
- ¼ cup Dijon mustard (60 g)
- 1 cup shredded Parmesan cheese (100 g)
- Salt and pepper, to taste
Instructions:
- Prep the Chicken: Place the chicken breasts on a cutting board, ensuring they are flat. Generously season both sides with salt, pepper, garlic powder, and onion powder. With care, create a pocket in each breast by slicing into the meat without cutting all the way through.
- Stuff the Chicken: Place four slices of Swiss cheese and a few slices of ham into each pocket. Press the edges of the chicken gently to close the pockets.
- Set Up Breading Stations: Place the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third.
- Bread the Chicken: Dredge each stuffed chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat generously with panko breadcrumbs.
- Fry the Chicken: Heat about ½ inch of oil in a large skillet over medium-high heat. Fry each chicken breast for about 4–5 minutes per side until golden brown and cooked through.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and cook for approximately 1 minute, allowing it to become fragrant and golden.
- Thicken the Sauce: Stir in the flour to create a roux and cook for about 1 minute.
- Add the Flavor: Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Keep whisking the mixture as it simmers, allowing the sauce to thicken for about 5 minutes.
- Serve: Pour the warm Dijon sauce over the fried Chicken Cordon Bleu and garnish with fresh herbs if desired.
Conclusion:
This homemade Chicken Cordon Bleu brings together the classic flavors of ham and cheese-stuffed chicken with a crispy, golden crust and creamy Dijon sauce. Serve it with a side of roasted vegetables, mashed potatoes, or a fresh salad to complete your meal. This dish is sure to impress with its rich flavors and elegant presentation!
Homemade Chicken Cordon Bleu with Creamy Dijon Sauce
An easy yet elegant Chicken Cordon Bleu recipefeaturing tender chicken stuffed with Swiss cheese and ham, then breaded andfried to golden perfection. It’s topped with a rich Dijon sauce, making itperfect for impressing guests or elevating a weeknight meal.
Ingredients
Chicken Cordon Bleu
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- ½ lb ham thinly sliced
- Peanut oil or vegetable oil for frying
- 1 cup all-purpose flour 125 g
- 4 eggs beaten
- 2 cups panko bread crumbs 100 g
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk 480 mL
- ¼ cup Dijon mustard 60 g
- 1 cup shredded Parmesan cheese 100 g
- Salt and pepper to taste
Instructions
- Prep the Chicken: Place the chicken breasts on a cutting board, ensuring they are flat. Generously season both sides with salt, pepper, garlic powder, and onion powder. With care, create a pocket in each breast by slicing into the meat without cutting all the way through.
- Stuff the Chicken: Place four slices of Swiss cheese and a few slices of ham into each pocket. Press the edges of the chicken gently to close the pockets.
- Set Up Breading Stations: Place the flour in one bowl, the beaten eggs in another, and the panko breadcrumbs in a third.
- Bread the Chicken: Dredge each stuffed chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat generously with panko breadcrumbs.
- Fry the Chicken: Heat about ½ inch of oil in a large skillet over medium-high heat. Fry each chicken breast for about 4–5 minutes per side until golden brown and cooked through.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and cook for approximately 1 minute, allowing it to become fragrant and golden.
- Thicken the Sauce: Stir in the flour to create a roux and cook for about 1 minute.
- Add the Flavor: Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Keep whisking the mixture as it simmers, allowing the sauce to thicken for about 5 minutes.
- Serve: Pour the warm Dijon sauce over the fried Chicken Cordon Bleu and garnish with fresh herbs if desired.