I’ve been making this Chicken Cordon Bleu for years, and I’m convinced it truly is the perfect dinner. It’s great for a special occasion (cause it’s kind of fancy), but it’s easy enough to have any night of the week. The Parmesan Dijon Sauce is absolutely heavenly. I promise you that if you end up with any left over, you’re gonna sop it all up with some great bread. It’s phenomenal.
A note about rolling up the chicken, make sure that you use toothpicks (and make sure you take them out before serving). Also make sure you roll up the breasts nice and tight or you’re gonna lose that cheese when you bake them. As far as the sauce – depending on what bouillon you use, you might not need that extra salt, so I advise you taste it before adding. I’ve had it come out too salty before and I’ve had it come out just right, so pay attention. Make this chicken, you’re gonna love it!
Prep time for this Cordon Bleu is only about 25 minutes, and it cooks for about the same time, so you can have this delicious dinner on the table in under an hour. The recipe makes 4 servings, but it’s super easy to modify the ingredients to make less or more. I honestly make this dinner all the time, and I’ve never had anything but rave reviews about it.
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Le Chicken Cordon Bleu with Parmesan Dijon Sauce
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Serving: 4 servings
Nutrition facts (per portion)
- Calories: 837
- Carbohydrate Content: 44.6g
- Cholesterol Content: 250mg
- Fat Content: 41.4g
- Fiber Content: 2.4g
- Protein Content: 69.3g
- Saturated Fat Content: 19.3g
- Serving Size: 4
- Sodium Content: 1540mg
- Sugar Content: 5.4g
This Chicken Cordon Bleu is the perfect dinner. It's great for a special occasion (cause it's kind of fancy), but it's easy enough to have any night of the week. The Parmesan Dijon Sauce is absolutely heavenly, and I promise you that if you end up with any left over, you're gonna sop it all up with some great bread.
Ingredients
- for the chicken:
- chicken breasts - 2 boneless, skinless
- ham - 4 slices
- swiss cheese - 4 slices
- all purpose flour - 3/4 cup
- salt - 1/2 tsp
- pepper - 1/2 tsp
- egg - 1
- milk - 2 tbsp
- bread crumbs - 1 cup
- vegetable oil - 1 tbsp
- butter - 1 tbsp
- for the sauce:
- butter - 2 tbsp
- all purpose flour - 2 tbsp
- milk - 1 cup
- bouillon cube - 1, chicken flavored, crushed
- salt - 1/2 tsp (optional)
- dijon mustard - 1 tbsp
- worcestershire sauce - 1 tsp
- parmesan - 1/2 cup, finely grated
how to
- Preheat the oven to 350 F (175 C).
- Slice each chicken breast in half lengthwise, making 4 thinner cutlets. Put each cutlet between two pieces of plastic wrap and flatten with a meat pounder until they are approximately 1/4" thick.
- Top each cutlet with a slice of ham and cheese - then roll up tightly, tuck in the ends and secure with toothpicks.
- In a shallow bowl, mix the flour, salt, and pepper together and set aside.
- Whisk the egg and milk together in another small bowl and set aside as well.
- Place the breadcrumbs in a third bowl.
- Dip the rolled cutlets in the flour first, then the egg wash and then roll in the breadcrumbs and set on a plate.
- Heat the oil and butter in a small skillet over medium heat and brown the chicken on all sides before transferring to a greased baking dish.
- Bake in the oven for about 20 - 25 minutes, or until no longer pink.
While the chicken is baking, make the cream sauce:
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and continue to whisk constantly for about 1 - 2 minutes.
- Slowly pour in the milk, then stir in the chicken bouillon and salt - whisk constantly over medium heat until it begins to simmer and thicken - about 5 minutes.
- Remove from heat and stir in the mustard, worchestershire sauce, and parmesan until well combined and the cheese has melted.
- When the chicken is cooked, remove from oven and serve drizzled with the sauce.
(remember to remove the toothpicks before serving)
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It was a hit first time I made it. I’m making it today but I don’t have swiss. What other cheese could I use? Thank you
It’s not super important. Just something white and melty. Maybe havarti?
My wife is an excellent chef. I am not. But, I made this for dinner last evening and she said it was delicious. I agree. Thanks.
Awesome! I’m so glad it turned out great. ?
Thank you so muchhh! I’ve been making this recipe since I started making cordon bleu on special occasions. So so so good!!! The only tweek would be not to add the extra salt to the sauce, since the ingredients it carries brings forth such a rich flavor that no more is necessary. I accompanied this with scalloped potatoes, but this time will add brocollini and roasted potatoes instead so the sauce itself can be drizzled on top of everything else. Oh man…Can’t wait!! ?
Yum. I’m so glad you like it. A lot of people agree with you about the additional salt. I’m a salt head! Thanks for commenting!
The sauce was awesome, but that extra salt was WAY too much. I used the sauce for a different cordon bleu recipe, and it was to die for.
The sauce was too salty
I thought it was Okind it was way too salty for us.
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Awesome! I only made one small chicken breast and half sauce. I could eat this sauce by itself. I did have to add a little more milk ( and couldn’t help myself just a tad of white wine) because it got a little to thick to drizzle. Chicken was so tender! I made it with new asparagus and white rice. I did sprinkle the chicken with pepper and a little garlic. Didn’t use salt at all cubes and cheese are salty enough. Love it! Thank you!
Definitely a winner my finnacky eaters cleared their plates. Dijon sauce was awesome . just wandering what else I could use it on.
Great dish I served mine with scalloped potatoes and asparagus. I added shallots to the sauce and it made it savory and a little zippy. thank you so much
I use Italian panko bread crumbs
I added some white wine and pepper to the sauce, it was amazing
can you use other cheese besides Swiss?
This recipe would be amazing for my Culinary competition I have soon!! Mind if i use it? Also what starch would you recommend to go with this? Want to make it with asparagus would you recommend steaming it?
I use corn flake crumbs instead of the regular bread crumbs and there is no need to fry it first…goes straight into the oven and it stays crispy
This recipe was delicious! I served the chicken on a bed of Jasmine rice and baked asparagus for vegetable. The Dijon Parmesan sauce was great on the chicken, drizzling down on the rice and on the asparagus. Thank you, the family loved this dish.
Oh yeah, that sounds like a GREAT dinner! Let me know how it turned out. 🙂
sweet, he’s a keeper! 🙂
I made this with Prosciutto and Guyere and it was to die for! This sauce is awesome! Thanks so much!
Oh, I’m so glad to hear that. I agree, it’s delicious!! 🙂
This was DELICIOUS! I’d probably half the sauce next time tho
Super glad you liked it, it’s one of my favorites. 🙂
what does it go good with, im making my mom dinner for mothers day and im not sure what this would go good with. please help 🙂
I served mine with mushroom risotto – it was awesome. Some asparagus on the side would be great too for a green vegetable.
Can you skip the browning/frying step and go straight to oven?
You can, but it won’t be as crispy/crunchy on the outside. 🙂
I made this for dinner tonight and it was AMAZING! Will definitely make this again!
Awesome – so glad you loved it, it’s one of my favorites! 🙂