Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe
This Easy Chicken Cordon Bleu recipe delivers all the classic flavors and satisfying crunch of the traditional dish with much less effort and time. Baked instead of fried, this version is healthier yet still indulgent, featuring juicy chicken breasts stuffed with Swiss cheese and ham, coated in crispy panko breadcrumbs. Choose between a quick and simple mayonnaise-based crumb coating or a traditional dredging method. Served with a luscious Dijon Cream Sauce, it’s perfect for a flavorful weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: French(ish)
Ingredients
Breadcrumbs
- 1/2 cup panko breadcrumbs (Super Easy method) or 1 cup panko breadcrumbs (Quick Dredge method)
- Oil spray
Chicken
- 2 small chicken breasts, around 6-7oz (180-210g) each
- Salt and pepper, to taste
- 4 slices Swiss cheese
- 4 to 6 slices ham, about 2.5oz (75g)
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (preferably full fat, low fat also acceptable)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan, finely grated
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) for a standard oven or 180°C (350°F) for a fan-forced oven.
- Toast Breadcrumbs: Spread the panko breadcrumbs on a baking tray and lightly spray with oil. Bake for about 3 minutes or until they turn light golden. Remove from oven and immediately scrape into a bowl.
- Prepare Chicken Pockets: Carefully cut a pocket into each chicken breast. Fold cheese slices in half and place 2 pieces inside each pocket, then add the ham slices. Close the pocket and secure with 2 toothpicks. Season the chicken with salt and pepper.
- Choose Crumbing Method – Super Easy: Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread this mixture onto the top and sides of each chicken breast (do not coat the underside). Sprinkle the toasted panko over chicken, pressing gently on the sides to adhere. Spray again with oil.
- Choose Crumbing Method – Quick Dredge: Whisk the egg and plain flour together. Dip each chicken breast into the egg mixture, then coat thoroughly with panko breadcrumbs. Place on a tray and spray with oil.
- Bake the Chicken: Place the coated chicken breasts on a baking tray and bake for 25 to 30 minutes, or until golden brown and cooked through. Remove toothpicks before serving.
- Prepare Dijon Cream Sauce: In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Gradually whisk in half the milk until smooth, then add the remaining milk, Dijon mustard, and grated parmesan. Continue cooking and whisking for 3 minutes until the sauce thickens. Remove from heat, season with salt and pepper to taste.
- Serve: Plate the chicken breasts and pour the warm Dijon Cream Sauce over or serve on the side.
Notes
- Swiss cheese melts well while retaining shape; you can substitute with gruyere, cheddar, or mozzarella but expect more cheese to ooze out—seal with extra toothpicks if using other cheeses.
- For ham, use small ham rounds; around 2 slices per chicken breast are needed to cover the inside surface.
- Full fat milk is preferred for the cream sauce but low fat works fine too.
- Make Ahead: Prepare using the Quick Dredge method, refrigerate up to 24 hours or freeze uncooked. Recoat breadcrumbs if needed before baking.
- Calories per serving are based on 180g (6oz) chicken with about 1/3 cup sauce shared between two servings.
