Dinner

Creamy Chicken Cordon Bleu Recipe

BySarah Summers December 19, 2025December 19, 2025

Introduction

Creamy Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with layers of Swiss cheese and ham, all wrapped in a crispy panko crust. Finished with a rich and velvety cream sauce, this comforting meal is perfect for a special dinner or when you want to impress your guests.

The image shows a close-up of two pieces of breaded chicken breast stuffed with layers of ham and melted cheese. The outer layer is golden brown and crispy with a slightly crumbly texture, speckled with herbs. Inside, the chicken is thick and white, surrounding thin pink slices of ham and creamy, gooey melted cheese that oozes out, sprinkled with small green herb flakes. The pieces are placed on a white plate, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
8 slices of Swiss cheese
8 thin slices of cooked ham
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
For the cream sauce:

3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Pound the chicken breasts to about 1/4-inch thickness. Season with salt and pepper on both sides.
Step 3: Place 2 slices of Swiss cheese and 2 slices of ham onto each chicken breast.
Step 4: Carefully roll up each chicken breast and secure with toothpicks.
Step 5: Dredge each rolled chicken breast in flour, dip in eggs, and then coat with breadcrumbs.
Step 6: In a large skillet, melt butter with olive oil over medium heat. Brown the chicken rolls on all sides until golden, about 5 minutes.
Step 7: Transfer the browned chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.
Step 8: While the chicken bakes, prepare the cream sauce. Melt butter in a saucepan over medium heat and add flour. Whisk until smooth and cook for about 1 minute.
Step 9: Slowly add the milk, whisking continuously until the sauce thickens. Stir in Parmesan cheese and Dijon mustard until well combined. Season with salt and pepper to taste.
Step 10: Remove chicken from the oven, remove toothpicks, and serve with the creamy sauce draped over the top.

Tips & Variations

For extra flavor, add fresh herbs like thyme or tarragon to the cream sauce.
Substitute Swiss cheese with Gruyère for a nuttier taste.
Use prosciutto instead of ham for a slightly saltier, drier texture.
Make sure to pound the chicken evenly to ensure even cooking.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain crispiness. The cream sauce can be stored separately and reheated on the stove over low heat, stirring occasionally.