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Classic Baked Chicken Cordon Bleu with Crispy Panko Crust

Cross-section of crispy, golden-brown chicken cordon bleu stuffed with ham and oozing melted cheese sauce.
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You can make restaurant-style Chicken Cordon Bleu at home. This baked recipe keeps the chicken juicy while delivering a golden, crispy crust. We stuff the chicken breasts with savory ham and melty Swiss cheese, then serve it with an easy Dijon cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 4 thin slices deli ham
  • 4 ounces Swiss cheese, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • For the Sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup milk, 1 teaspoon Dijon mustard, 1/4 cup shredded Swiss cheese, pinch of salt and pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Assemble the rolls: Place one slice of ham and one ounce of Swiss cheese on the wide end of each pounded chicken breast. Roll the chicken tightly away from you, tucking in the sides as you go. Secure the roll with toothpicks if necessary.
  4. Set up the breading station: Place the flour on one shallow plate. Whisk the eggs in a second shallow bowl. Mix the Panko breadcrumbs, salt, pepper, and garlic powder on a third shallow plate.
  5. Dredge the chicken: Dip each rolled chicken breast first in the flour, shaking off excess. Next, dip it completely in the beaten egg. Finally, press firmly into the Panko mixture to coat all sides evenly.
  6. Sear for crispiness: Heat the olive oil in a large oven-safe skillet over medium-high heat. Carefully place the breaded chicken rolls in the hot oil and sear for 2 minutes per side until golden brown. This step builds the crispy texture.
  7. Bake: Transfer the skillet (or place the chicken rolls in the prepared baking dish) to the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  8. Make the Dijon cream sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until the mixture thickens slightly. Remove from heat. Stir in the Dijon mustard, 1/4 cup Swiss cheese, salt, and pepper until smooth.
  9. Serve: Remove the toothpicks from the chicken. Slice the Chicken Cordon Bleu on a diagonal and drizzle generously with the warm Swiss cheese sauce.

Notes

  • To achieve the best golden crust, press the Panko firmly onto the chicken after the egg wash.
  • If you prefer a less rich sauce, you can skip the sauce and simply serve the baked chicken with a squeeze of fresh lemon juice.
  • For a weeknight dinner, you can prepare the stuffed chicken rolls up to 24 hours ahead and store them covered in the refrigerator before breading and baking.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-cordon-bleu-classic-baked-recipe/