This crispy creamy chicken cordon bleu is a fun twist on a classic! It features tender chicken stuffed with ham and gooey cheese, all wrapped in a crunchy coating.
The Dijon sauce adds a zesty kick that makes each bite even better. I love serving it with some veggies on the side for a colorful plate. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the base of this dish. You can substitute with turkey cutlets for a leaner option. Make sure they are thick enough to hold the filling.
Ham: I recommend using thinly sliced deli ham for a good texture. If you’re looking for a healthier choice, try turkey or smoked ham. Vegetarian options can include roasted red peppers or mushrooms!
Cheese: Swiss cheese is my first pick because it melts beautifully. Gruyère is a great substitute for a bit more nuttiness. For a punch of flavor, consider sharp cheddar or even mozzarella for milder taste.
Panko Breadcrumbs: These provide extra crunch! If you can’t find panko, use regular breadcrumbs, but toasted panko will give you that crispy edge. Gluten-free breadcrumbs work too if needed.
Dijon Mustard: It adds a nice zing to the sauce. If you like it milder, use honey mustard or yellow mustard. For a kick, spicy brown mustard is a fun alternative.
How Do I Get the Chicken Perfectly Cooked and Crispy?
Cooking the chicken just right can be a bit tricky, but here are some tips:
- Make sure to pound the chicken evenly so it cooks uniformly.
- Brown the chicken on medium heat before baking; this seals in juices.
- Use a meat thermometer to check the internal temperature; 165°F (74°C) ensures it’s fully cooked yet juicy.
- For extra crispiness, feel free to air-fry instead of baking; just adjust the cooking time accordingly.
Remember to allow the chicken to sit for a few minutes after baking before slicing. This helps keep the cheese from spilling out everywhere!
Crispy Creamy Chicken Cordon Bleu with Dijon Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices of ham (about 4 oz)
- 4 slices of Swiss cheese (or Gruyère)
For the Coating:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Cooking:
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
For the Dijon Sauce:
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and an additional 25-30 minutes to cook, making a total time of about 1 hour. It’s perfect for a cozy dinner or impressing guests!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your chicken.
2. Prepare the Chicken:
Take your chicken breasts and slice each one horizontally, but don’t cut all the way through. This will create a pocket for the filling. Place the chicken between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin to flatten them to about 1/4-inch thickness.
3. Fill the Chicken:
Inside each flattened chicken breast, place one slice of ham and one slice of cheese. Roll the chicken tightly, tucking in the sides to seal everything inside. If needed, secure the rolls with toothpicks to keep them from unrolling.
4. Dredge the Chicken:
Set up your dredging station. In one shallow bowl, add flour. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, and a bit of salt and pepper. Start by dipping each chicken roll in the flour, then the eggs, and finally coat it thoroughly in the breadcrumb mixture.
5. Brown the Chicken:
In a large oven-proof skillet, heat the butter and olive oil over medium heat. Add the chicken rolls and cook until they are golden brown on all sides, about 3-4 minutes per side.
6. Bake the Chicken:
Once browned, transfer the skillet to your preheated oven and bake the chicken for 20-25 minutes. It’s ready when the internal temperature reaches 165°F (74°C).
7. Make the Dijon Sauce:
While the chicken is baking, prepare the Dijon sauce. In a small saucepan over medium heat, mix together the heavy cream and Dijon mustard. Let it simmer gently, stirring frequently, until it thickens slightly, about 5 minutes. Stir in the lemon juice and season with salt and pepper to taste.
8. Serve and Enjoy:
When the chicken is done, remove it from the oven and take out any toothpicks. If you want, slice the chicken rolls for an elegant presentation. Serve them warm with a generous drizzle of the Dijon sauce on top. Garnish with chopped parsley if you’d like.
Enjoy your deliciously crispy, creamy, and cheesy Chicken Cordon Bleu with tangy Dijon sauce!
FAQ: Crispy Creamy Chicken Cordon Bleu with Dijon Sauce
Can I Use Different Types of Cheese?
Absolutely! While Swiss cheese is traditional, you can experiment with Gruyère for a nuttier flavor, or use mozzarella for a milder taste. Just ensure that the cheese melts well to keep the filling gooey!
What Should I Do If I Don’t Have Panko Breadcrumbs?
No problem at all! You can substitute regular breadcrumbs in place of panko. For extra crunch, toast the regular breadcrumbs beforehand. Alternatively, crushed crackers or a gluten-free breadcrumb option work great too.
Can I Prepare This Dish in Advance?
Yes, you can assemble the chicken rolls ahead of time and store them in the fridge for up to a day before cooking. Just make sure to coat them with breadcrumbs right before frying and baking for the best texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the chicken crispy. You can also microwave it, but be aware that the crunch may not be the same.
