Description
This Easy Chicken Cordon Bleu recipe features tender chicken breasts layered with honey ham and Swiss cheese, topped with buttery breadcrumbs and baked to golden perfection. Served with a rich Parmesan-Dijon cream sauce, this classic dish makes a comforting and elegant meal that’s simple enough for a weeknight dinner.
Ingredients
Scale
Chicken and Topping
- 1 cup fresh breadcrumbs
- 2 Tablespoons salted butter (melted)
- 3 large boneless, skinless chicken breasts, cut in half lengthwise to form 2 thinner cutlets
- Salt and pepper, to taste
- 12 slices honey ham
- 12 slices thinly sliced Swiss cheese
Parmesan-Dijon Cream Sauce
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray and set it aside to prepare the chicken.
- Mix Breadcrumbs: In a medium bowl, combine the fresh breadcrumbs with the melted butter, stirring until evenly coated. Set aside for topping the chicken later.
- Assemble Chicken Layers: Arrange the chicken cutlets in a single layer in the prepared baking dish. Season each with salt and pepper. Top each piece with two overlapping slices of honey ham to cover the chicken, then layer two slices of Swiss cheese overlapping on top of the ham.
- Add Breadcrumb Topping: Sprinkle the buttery breadcrumb mixture evenly over all the chicken breasts to create a crispy topping as they bake.
- Bake the Chicken: Place the baking dish uncovered in the oven and bake for 30 to 35 minutes, or until the chicken is cooked through, the cheese is bubbling, and the breadcrumbs are golden brown on top.
- Prepare Parmesan-Dijon Cream Sauce: While the chicken bakes, melt 2 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute to form a roux.
- Add Milk and Seasonings: Slowly pour in the milk while continuing to whisk to avoid lumps. Stir in the chicken bouillon granules and keep whisking until the sauce begins to simmer and thicken, about 3 to 5 minutes.
- Finish Sauce: Reduce heat to low and stir in the Dijon mustard, Worcestershire sauce, and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth. Keep the sauce warm until the chicken is ready.
- Serve: Once the chicken is done baking, serve each portion with a generous drizzle of the warm Parmesan-Dijon cream sauce. Enjoy your easy and delicious Chicken Cordon Bleu!
Notes
- For extra crispiness, broil the chicken for 1-2 minutes at the end, watching carefully to prevent burning.
- Replace honey ham with prosciutto or smoked ham for a different flavor profile.
- Use low-fat milk to reduce calories in the cream sauce if preferred.
- Ensure chicken breasts are evenly sliced for uniform cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
