This Chicken Cordon Bleu is a tasty dish with crispy chicken, gooey cheese, and savory ham all wrapped up together. The Dijon sauce adds a zesty kick that makes every bite special!
I love serving this for dinner because it feels fancy but is super easy to make. Just imagine the crunchy outside and creamy inside—yum! You might want to sneak a few bites before it hits the table! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. If you prefer, you can use thighs for a juicier result. Just adjust the cooking time because thighs may take longer to cook through.
Cheese: Swiss cheese is classic here, but Gruyère gives a richer flavor. If you need a dairy-free option, vegan cheese slices can work in a pinch. Try a nut-based cheese for a similar texture.
Ham: Cooked ham is traditional, but smoked turkey or even a plant-based deli meat can be great substitutes for a lighter or vegetarian option.
Panko Breadcrumbs: Panko gives a super crunch, but you can use regular breadcrumbs if that’s all you have. For a gluten-free option, use gluten-free breadcrumbs instead.
Dijon Mustard: This gives the sauce a refreshing kick. If you dislike mustard, you can omit it completely or substitute with a tangy mayonnaise.
How Do I Achieve the Perfect Crisp Outside and Creamy Inside?
The secret to that delightful crispy outside lies in the frying technique. Here are some tips to get it just right:
- Ensure your oil is hot enough before adding the chicken. You can test this by dropping a bit of the panko in; if it sizzles, you’re ready!
- Don’t overcrowd the pan! Cook in batches if necessary, this helps maintain the heat and results in even frying.
- Allow the chicken to drain on paper towels after frying; this keeps them crispy by absorbing excess oil.
For the creamy inside, keep the chicken rolls tightly packed. This will help the cheese melt evenly and create that gooey texture you want.
Enjoy making this dish! The combination of textures and flavors really makes it unforgettable!
Crispy Creamy Chicken Cordon Bleu With Dijon Sauce
Ingredients You’ll Need:
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices of Swiss cheese (or Gruyère)
- 4 slices of cooked ham
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil or canola oil (for frying)
For the Creamy Dijon Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- 1 teaspoon white wine vinegar or lemon juice
- 1 small shallot, finely minced
- 1 tablespoon butter
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 20 minutes to cook. So, you can enjoy this delicious dish in about 40 minutes of total time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to about 1/4-inch thickness. Take care not to tear the meat—this will ensure even cooking and tender chicken.
2. Assemble the Cordon Bleu:
Season both sides of the pounded chicken breasts with a sprinkle of salt, pepper, garlic powder, and paprika. On each flattened chicken breast, place a slice of ham and a slice of Swiss cheese. Carefully roll up each breast tightly, and if needed, secure them with toothpicks to keep them rolled up.
3. Bread the Chicken:
Set up your breading station with three shallow dishes: one filled with flour, one with beaten eggs, and the last with a mixture of panko breadcrumbs and grated Parmesan cheese. Take each rolled chicken breast and first dip it into the flour, shaking off any excess. Next, dip it into the beaten egg, and finally coat it thoroughly with the panko-Parmesan mixture, pressing gently for good coverage.
4. Fry the Chicken:
Heat about 1/2 inch of oil in a large skillet over medium heat. Once the oil is hot, carefully add in the breaded chicken rolls. Fry them for about 4-5 minutes on each side, turning gently until the coating becomes golden brown and crispy. Make sure the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Once done, remove them and let them drain on paper towels.
5. Make the Dijon Cream Sauce:
In a saucepan, melt the butter over medium heat. Add in the minced shallot and sauté for about 2 minutes until it becomes translucent. Then stir in the Dijon mustard along with the whole grain mustard if you’re using it. Pour in the heavy cream and white wine vinegar (or lemon juice). Whisk continuously as the mixture simmers gently for about 4-5 minutes, until it thickens slightly. Season with salt and pepper to taste.
6. Serve:
Carefully remove any toothpicks from the chicken rolls. Slice the rolls diagonally to show off the beautiful layers of ham and cheese. Plate the slices and drizzle generously with the warm Dijon cream sauce. Pair this delightful dish with your favorite sides, like steamed vegetables or fluffy mashed potatoes.
Enjoy your crispy, creamy Chicken Cordon Bleu smothered in tangy Dijon sauce! It’s a dish your family will love and request over and over again!
Frequently Asked Questions
Can I Make Chicken Cordon Bleu Ahead of Time?
Absolutely! You can prepare the rolled chicken breasts in advance, cover them, and refrigerate for up to one day before frying. Just ensure they are coated in breadcrumbs right before frying for the best texture.
What If I Don’t Have Panko Breadcrumbs?
No worries! If you don’t have panko, regular breadcrumbs will work just fine. You can also crush up some crackers or use seasoned breadcrumbs for added flavor.
Can I Substitute the Cheese?
Yes! While Swiss is the classic choice, you can use Gruyère, mozzarella, or even provolone. If you’re looking for a dairy-free option, try a plant-based cheese alternative that melts well.
How Do I Store Leftovers?
Leftover Chicken Cordon Bleu can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help maintain the crispiness!
