Hey y'all! If you’re craving a restaurant-worthy dinner that’s surprisingly effortless, this Easy Creamy Chicken Cordon Bleu is a must-try. Picture juicy chicken breasts stuffed with savory ham and melty Swiss cheese, all smothered in a decadent creamy sauce—pure comfort on a plate! Perfect for family nights, date nights, or special occasions, this recipe is the best way to impress without the stress. Let’s get cooking!
Why You'll Love This Easy Creamy Chicken Cordon Bleu
- Super simple ingredients and minimal prep make this a weeknight win.
- The creamy sauce adds a luxurious, rich texture to every bite.
- Packed with savory flavors from ham, cheese, and juicy chicken.
- Kid-friendly and crowd-pleasing for family dinners or gatherings.
- Bakes in just 30 minutes for a stress-free main course.
Easy Creamy Chicken Cordon Bleu Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices deli ham
- 8 slices Swiss cheese
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Directions: How to Make Easy Creamy Chicken Cordon Bleu
Step 1: Prep the Chicken
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet to about ½-inch thickness for even cooking.
Step 2: Stuff & Roll
- Season both sides of the chicken breasts with salt and pepper.
- Layer 2 slices of ham and 2 slices of Swiss cheese on each breast.
- Carefully roll up each breast and secure with toothpicks.
Step 3: Bread the Chicken
- Dredge each chicken roll in flour, then dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan.
Step 4: Sear & Bake
- Heat olive oil in a large skillet over medium-high heat. Sear chicken rolls for 2-3 minutes per side, until golden.
- Transfer to prepared baking dish. Bake 25-30 minutes, until cooked through (internal temp 165°F/74°C).
Step 5: Make the Creamy Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute.
- Slowly whisk in milk and cream until smooth. Add Dijon, garlic powder, onion powder, salt, and pepper.
- Simmer 3-4 minutes, stirring, until sauce is thick and creamy.
Step 6: Serve
- Remove toothpicks from chicken. Slice and serve drizzled with warm creamy sauce.
Notes for the Best Easy Creamy Chicken Cordon Bleu
- Use a meat mallet for even chicken thickness to ensure even cooking.
- Prep the creamy sauce while the chicken bakes to save time.
- For a gluten-free option, substitute gluten-free flour and breadcrumbs.
Easy Creamy Chicken Cordon Bleu Variations
- Cheesy Spinach: Add a layer of baby spinach and mozzarella cheese inside the chicken rolls.
- Keto Version: Use almond flour and crushed pork rinds instead of breadcrumbs.
- Turkey & Gouda: Swap ham for turkey and Swiss for smoky Gouda cheese.
Required Equipment for Creamy Chicken Cordon Bleu
- Meat mallet
- Plastic wrap
- Large skillet
- 9x13-inch baking dish
- Toothpicks
- Saucepan
Storage Instructions for Leftover Easy Creamy Chicken Cordon Bleu
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through. For longer storage, freeze (without sauce) for up to 2 months and thaw overnight in the fridge before reheating.
Serving Suggestions and Pairings for Easy Creamy Chicken Cordon Bleu
- Serve with buttery mashed potatoes or garlic roasted green beans.
- Pair with a fresh garden salad and crusty bread for a complete meal.
- For a special occasion, try a glass of chilled Chardonnay or crisp sparkling water paired with chicken.
Pro Tips for the Best Easy Creamy Chicken Cordon Bleu
- Use a digital meat thermometer to ensure the chicken reaches 165°F for food safety (see USDA guidelines).
- Let the rolls rest 5 minutes after baking for juicier chicken and easier slicing.
- Whisk the sauce constantly to avoid lumps and get an ultra-smooth texture.
Easy Creamy Chicken Cordon Bleu FAQ
- Can I make Easy Creamy Chicken Cordon Bleu ahead of time?
- Yes! Assemble and bread the rolls, then refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if cold.
- What’s the best cheese substitute for Swiss?
- Gruyère or provolone work beautifully for a melty, nutty flavor.
- Can I use chicken thighs instead of breasts?
- Yes, but pound them evenly and watch the baking time as they may cook faster due to thinner size.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of deli ham
- 4 slices of Swiss cheese
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons Dijon mustard
- ½ cup breadcrumbs
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
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2Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper.
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3Place a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up tightly and secure with toothpicks.
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4Arrange the rolled chicken breasts in the prepared baking dish.
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5In a bowl, whisk together heavy cream, chicken broth, and Dijon mustard. Pour the mixture over the chicken.
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6Melt butter in a small pan and mix with breadcrumbs. Sprinkle over the chicken. Bake for 30 minutes, or until the chicken is cooked through and the topping is golden brown.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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