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Chicken Cordon Bleu

This Chicken Cordon Bleu Recipe has layers of chicken, ham, cheese, bread crumbs, and is delicious white wine dijon sauce. Get ready to learn how to make Chicken Cordon Bleu as well as what to SERVE with Chicken Cordon Bleu. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 6
Calories: 459kcal

Ingredients

  • 2 tablespoons butter melted
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup semi-dry or dry white wine
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme sprigs or ½ teaspoon dried thyme
  • S & P to taste

FOR THE BREADCRUMB TOPPING:

  • 1½ cups fresh breadcrumbs panko can be used in a pinch
  • 3 tablespoons unsalted butter melted
  • ¼ teaspoon kosher salt

FOR THE CHICKEN:

  • 6 boneless skinless chicken breasts
  • Kosher salt & freshly ground black pepper
  • 8-12 very thin slices of Ham
  • 8 ounces shredded Gruyere or Swiss cheese
  • ¼ cup chicken stock or broth
  • ¼ cup dry or semi-dry white wine
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter cut into 8 pieces

Instructions

  • Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.

FOR THE DIJON CREAM SAUCE:

  • Heat a medium saucepan over medium heat.
  • Add 2 tablespoons butter and cook until melted
  • Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes.
  • While whisking, add 1-cup chicken broth and continue whisking until smooth.
  • Add ½ cup cream, ¼ cup wine, 2 teaspoons mustard and 2 teaspoons thyme. Whisk until smooth.
  • Season the sauce with kosher salt & pepper.
  • Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat.
  • Divide the sauce into two bowls. One bowl should have ¼ cup of sauce.
  • Pour the remainder into the other bowl and set aside for serving.

FOR THE BREADCRUMB TOPPING:

  • In a medium bowl, toss 1½ cups fresh breadcrumbs with 3 tablespoons melted butter and ¼ teaspoon kosher salt. Set aside.

FOR THE CHICKEN:

  • If the breasts are thicker than ¾-1 inch thick, use a meat mallet/pounder and pound the breasts to an even ¾-1-inch thickness.
  • Pat the breasts dry with a paper towel.
  • Salt and pepper both sides of the breasts and place them in the prepared baking dish.
  • Lightly brush the tops of the breasts with the Dijon Cream Sauce.
  • Cover each breast with 2 slices of ham and sprinkle the cheese on top.
  • In a small bowl, combine ¼ cup chicken broth, ¼ cup white wine and 1-teaspoon fresh thyme leaves. Pour the broth/wine mixture around the chicken and tuck the butter pieces between the chicken breasts and the inside edge of the dish.
  • Loosely cover the chicken with foil and bake it in a 350°F oven for 15 minutes.
  • Remove from the oven and sprinkle the chicken with the breadcrumb topping (You might not need all the breadcrumb topping.).
  • Place the chicken back in the oven (uncovered) to cook another 10-20 minutes or until a meat thermometer reads 160°F when stuck in the middle of one of the middle breasts.
  • Serve the chicken with a side of hot Dijon Cream Sauce for dipping.

Notes

Please read all ingredients through before beginning. I have separated ingredients into separate sections, in this recipe.