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Chicken Cordon Bleu

Chicken cordon bleu with a golden panko-Parmesan crust, melty Swiss, and ham, then finished with a Dijon cream sauce. Sear in an oven-safe skillet and bake to 165°F so the center stays juicy with a cheesy pull.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
  • 4 deli ham (Black Forest or honey ham)
  • 4 Swiss cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp dried parsley
For pan-frying
  • 3 tbsp olive oil or neutral oil
Dijon Cream Sauce
  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 0.5 cup chicken broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp fresh thyme leaves (or dried)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare and pound the chicken
  1. Preheat oven to 375°F (190°C). Line a baking sheet with a wire rack.
  2. Place each chicken breast between two sheets of plastic wrap, then use a meat mallet to pound to an even 1/4-inch thickness.
  3. Season the inside of each breast with garlic powder, salt, and black pepper.
Assemble the ham-and-cheese rolls
  1. Lay 1 slice of ham and 1 slice of Swiss cheese on each breast, leaving a 1/2-inch border around the edges.
  2. Roll each breast tightly from the short end, tucking in the sides as you go.
  3. Secure each roll with 2–3 toothpicks.
Set up breading and coat
  1. Set up a breading station: put flour in one shallow bowl, beaten eggs in a second, and panko mixed with Parmesan and dried parsley in a third.
  2. Dredge each roll in flour, shaking off excess.
  3. Dip each floured roll in the beaten eggs.
  4. Press each roll firmly into the panko-Parmesan mixture to coat all sides.
Sear and bake
  1. Heat olive oil in a large oven-safe skillet over medium-high heat.
  2. Sear the rolls for 2–3 minutes per side until deep golden brown all around, about 8–10 minutes total.
  3. Transfer the skillet to the oven (or move rolls to the prepared baking sheet) and bake for 20–25 minutes, until internal temperature reaches 165°F (74°C).
Make Dijon cream sauce and serve
  1. While the chicken rests, melt butter in the same skillet over medium heat.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Pour in chicken broth and scrape up any browned bits.
  4. Add heavy cream, Dijon mustard, thyme, salt, and black pepper, then simmer for 5–7 minutes, stirring occasionally, until thick enough to coat a spoon.
  5. Remove toothpicks from the chicken, plate each roll, slice on a diagonal to reveal the cheesy interior, and spoon Dijon cream sauce generously over the top.
  6. Serve immediately.

Notes

For best melting, make sure the ham and Swiss stay snug and centered before you roll. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for the creamiest sauce texture after thawing. Swap the heavy cream for an equal amount of lactose-free heavy cream for a simple lactose-reduced version.