If you love the crispy, cheesy goodness of traditional Chicken Cordon Bleu but want something extra rich and creamy, this recipe is for you! It has all the classic flavors—tender chicken, savory ham, and melty Swiss cheese—but with a velvety cream sauce that takes it to the next level. It’s comforting, satisfying, and surprisingly easy to make. Perfect for a weeknight dinner or a special occasion!

Why You’ll Love This Recipe

Extra creamy and indulgent. The sauce is a game-changer, making each bite irresistibly rich.
Crispy outside, cheesy inside. The perfect combination of textures.
Easy to make ahead. Assemble the chicken in advance and bake when ready!

Ingredients

Here’s what you’ll need:

2 large boneless, skinless chicken breasts
4 slices deli ham
4 slices Swiss cheese
1 cup breadcrumbs (Panko or regular)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon paprika
1 egg
2 tablespoons milk
2 tablespoons butter

For the Creamy Sauce:

1 cup heavy cream
½ cup chicken broth
1 tablespoon Dijon mustard
½ cup shredded Swiss cheese
Salt and black pepper, to taste

Full list of ingredients is below.

Directions

Step 1: Prepare the Chicken

Butterfly the chicken breasts by slicing them in half horizontally, but don’t cut all the way through. Open them like a book and place a slice of ham and Swiss cheese inside each one. Fold them back together and secure with toothpicks if needed.

Step 2: Bread the Chicken

In one bowl, whisk the egg with milk. In another, mix breadcrumbs, Parmesan, garlic powder, and paprika. Dip each stuffed chicken breast into the egg mixture, then coat evenly in the breadcrumb mixture.

Step 3: Bake Until Golden

Place the breaded chicken on a greased baking sheet and bake at 375°F for 25-30 minutes, or until golden and cooked through.

Step 4: Make the Creamy Sauce

While the chicken is baking, melt butter in a saucepan over medium heat. Add heavy cream, chicken broth, and Dijon mustard, stirring until smooth. Mix in shredded Swiss cheese, stirring until melted and creamy.

Step 5: Serve and Enjoy

Once the chicken is done, remove toothpicks and drizzle the creamy sauce over the top. Serve warm!

Expert Tips and Tricks

Pound the chicken to an even thickness before stuffing for even cooking.
For extra crunch, pan-fry the breaded chicken for a few minutes before baking.
Use a meat thermometer to check doneness—chicken is ready at 165°F.

Recipe Variations and Possible Substitutions

Swap Swiss cheese for provolone or mozzarella for a different cheesy flavor.
Use turkey instead of ham for a lighter option.
Instead of baking, cook in a skillet for a crispier crust.

Serving and Pairing Suggestions

This dish pairs beautifully with mashed potatoes, roasted asparagus, or a crisp green salad. A glass of Chardonnay or a light white wine complements the creamy sauce perfectly.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to keep the coating crispy. The sauce can be reheated on the stovetop over low heat.

4 FAQs

Can I make this ahead of time?
Yes! Assemble and bread the chicken, then refrigerate until ready to bake.
Can I use store-bought Alfredo sauce instead?
Absolutely! If you’re short on time, a good quality Alfredo sauce works well.
How do I keep the filling from leaking out?
Secure the edges with toothpicks or wrap the chicken tightly before breading.
Can I air fry this?
Yes! Air fry at 375°F for 18-20 minutes, flipping halfway through.

Conclusion

This Deliciously Creamy Chicken Cordon Bleu is everything you love about the classic dish—crispy, cheesy, and loaded with flavor—plus an irresistible cream sauce to take it over the top. Whether it’s a cozy family dinner or a special meal, this recipe is guaranteed to impress!

Deliciously Creamy Chicken Cordon Bleu – A Comforting Twist on a Classic

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Savor the classic combination of tender chicken, savory ham, and melted Swiss cheese, all enveloped in a crispy breadcrumb coating and topped with a luscious Dijon cream sauce. This elegant dish is perfect for special occasions or a delightful dinner at home.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: French-American

Instructions

Prepare the Chicken:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- Season both sides of the chicken breasts with salt and pepper.
- Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up each chicken breast tightly, starting from the narrower end, and secure with toothpicks.
Bread the Chicken:
- In a shallow bowl, mix the flour and paprika.
- In a separate bowl, whisk together the eggs and milk.
- In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
- Dredge each chicken roll in the flour mixture, shaking off any excess. Dip into the egg mixture, then coat evenly with the breadcrumb mixture.
Cook the Chicken:
- In a large oven-safe skillet, melt the butter over medium heat. Add the breaded chicken rolls and cook until golden brown on all sides, about 4-5 minutes per side.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Dijon Cream Sauce:
- While the chicken is baking, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
- Gradually whisk in the milk, ensuring a smooth mixture. Continue to cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
- Stir in the Dijon mustard, garlic powder, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Keep the sauce warm over low heat, stirring occasionally.
Serve:
- Once the chicken is done, remove the toothpicks and place each roll on a serving plate.
- Generously spoon the warm Dijon cream sauce over each chicken roll.
- Garnish with freshly chopped parsley, if desired, and serve immediately.

Notes

For a lighter version, you can use low-fat milk and cheese.
To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
This dish pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.