Chicken Cordon Bleu with Creamy Parmesan Sauce
Craving something elegant yet achievable in your home kitchen? This chicken cordon bleu recipe delivers the perfect balance of crispy, cheesy, and savory—all topped with a rich chicken cordon bleu sauce that elevates every bite. Whether you’re preparing a romantic dinner, hosting a holiday gathering, or simply treating yourself to something special, this classic dish is surprisingly simple to make.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- Salt and black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups toasted breadcrumbs preferably panko for extra crunch
For the Chicken Cordon Bleu Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Breadcrumbs: Toast breadcrumbs in a 350°F (175°C) oven for 8–10 minutes until golden, stirring halfway through. This step enhances both texture and flavor.
- Flatten the Chicken: Place each chicken breast between plastic wrap and pound to an even thickness—about ¼ inch thick. This makes rolling easier and ensures even cooking.
- Add the Filling: Season both sides with salt and pepper. Lay out the flattened breasts, top each with 1 slice of Swiss cheese and 1 slice of ham, then roll tightly into a log.
- Bread the Chicken: Set up a breading station: flour in one bowl, eggs in another, and toasted breadcrumbs in a third. Dredge each chicken roll in flour, dip in egg, then coat fully in breadcrumbs.
- Chill to Set: Wrap each breaded roll in plastic wrap and refrigerate for at least 30 minutes. This helps maintain shape and prevents leaks during baking.
- Bake to Perfection: Preheat oven to 350°F (175°C). Place unwrapped chicken rolls on a baking sheet. Bake for 35–40 minutes or until golden and the internal temperature reaches 165°F.
Notes
- Don’t skip chilling – Helps set the shape and ensures clean slices when serving
- Use a thermometer – Chicken is done at 165°F internally
- Toast the breadcrumbs – Adds color, flavor, and crunch
- Whisk constantly – When making the sauce to prevent lumps