Chicken Cordon Bleu Ham Swiss

Chicken Cordon Bleu is that satisfying dinner that always makes everyone at the table feel a little fancy yet it is simple enough to pull together on a busy weeknight This classic dish features juicy chicken wrapped around ham and melty Swiss cheese all finished with a silky Parmesan Dijon sauce I have made this as a date night main and as a crowd pleaser for family gatherings and it never disappoints

The first time I made this I was nervous about rolling up the chicken but after a few attempts it quickly became second nature The blend of flavors and textures is so worth it and my family never leaves leftovers

Ingredients

• Boneless skinless chicken breasts: Choose pieces similar in size for even cooking
• Ham slices: Provide salty depth and help keep the cheese tucked inside Opt for quality smoked or Black Forest ham when possible
• Swiss cheese: Classic for that gooey melt Look for block cheese and slice it yourself for maximum freshness
• All purpose flour: Coats the chicken to help the breading stick Go for unbleached flour for best flavor
• Large eggs: Help the breading adhere Ensure the eggs are at room temperature for easier coating
• Breadcrumbs: Add crunch Panko breadcrumbs deliver extra crispness but regular work well too
• Salt and pepper: Essential for seasoning Use fresh cracked pepper if possible
• Olive oil: Adds flavor and aids browning Use a light or extra virgin olive oil for higher smoke point
• Butter: Both for richness and flavor in both cooking and sauce
• Butter for the sauce: Choose unsalted so you control seasoning
• All purpose flour for the sauce: Thickens Keep it lump free by whisking well
• Milk: Whole milk gives a creamy texture
• Dijon mustard: Adds tang and brightness to the sauce Spend a little extra and get a good Dijon
• Grated Parmesan cheese: Stirs in sharp salty flavor Freshly grated melts better and tastes brighter
• Fresh parsley: Makes a colorful garnish and adds freshness

Step-by-Step Instructions

Preheat the oven:

Set your oven to 375°F You want it well heated so your chicken bakes evenly with a golden crust throughout

Flatten the chicken:

Lay chicken breasts between sheets of plastic wrap and gently pound with a flat mallet until they are about a quarter inch thick This even thickness helps the chicken roll up easily and cooks more quickly without drying out

Layer and roll:

Place a piece of ham and then a slice of Swiss cheese over each flattened chicken breast Tightly roll up the chicken from the short end folding in the sides as you go to seal in the cheese Secure each roll with toothpicks making sure nothing leaks out

Dredge and bread:

Stir salt and pepper into flour and spread on a plate Place beaten eggs in a shallow bowl and breadcrumbs on a second plate Roll each chicken bundle first in seasoned flour dusting off excess then dip in egg and finish by pressing into the breadcrumbs covering all sides well This triple coating locks in moisture and builds crispiness

Sear the chicken:

Warm olive oil and butter in a large skillet over medium heat Once bubbling but not smoking carefully add the chicken rolls Sear each side for two to three minutes until they turn evenly golden brown This step builds the ultimate flavor and sets the breading so it will not fall off while baking

Bake:

Transfer the browned chicken rolls to a baking dish spacing them slightly apart Leave uncovered in the oven for twenty to twenty five minutes or until the internal temperature hits 165°F Check with an instant read thermometer into the thickest part Avoid overbaking for juicy results

Make the Dijon cream sauce:

While the chicken bakes melt butter in a saucepan over medium heat and whisk in flour to create a smooth paste Stir constantly and let it cook for one minute so you lose any raw flour taste Slowly whisk in the milk in several pours allowing it to blend and thicken as you go Once it starts bubbling stir in Dijon and Parmesan Keep simmering and whisking until it is creamy and thick Season with salt and pepper to your preferred taste

Slice and serve:

Carefully take out the toothpicks and cut each chicken bundle into thick rounds Arrange on plates and spoon the warm Dijon sauce generously over the top Sprinkle with chopped parsley if you want fresh color and a hint of brightness

Pin it

My absolute favorite part about Chicken Cordon Bleu is how the cheese melts into every bite paired with a tangy pop from the mustard sauce My kids always gather around when it is ready and love helping to drizzle the sauce on top Making it together has become a little family tradition especially for birthdays

Storage Tips

Leftover Chicken Cordon Bleu keeps well in the fridge for two to three days Place the rounds in an airtight container and keep the sauce separate Reheat gently in the oven to maintain crispiness If you want to freeze it wrap uncooked breaded chicken tightly and freeze Bake straight from frozen just add ten more minutes or so

Ingredient Substitutions

If you do not have Swiss cheese try Gruyère or provolone for a different flavor You can use turkey instead of ham for a lighter version For a gluten free adaptation substitute all purpose flour and breadcrumbs with your favorite gluten free types The sauce is adaptable too Swap out the milk for a dairy free milk and use a plant based butter

Serving Suggestions

Serve this dish with buttery mashed potatoes roasted green beans or garlic sautéed spinach I also enjoy plating Chicken Cordon Bleu over a simple rice pilaf or next to steamed broccoli The cream sauce is perfect for drizzling over vegetables so do not let any go to waste

Cultural Touch

Chicken Cordon Bleu has Swiss and French roots blending classic European flavors with a clever rolling and breading technique It became a retro restaurant favorite here in the US by the 1960s but making it at home always feels just as special There is something nostalgic about the golden crust and creamy center

Pin it

Making Chicken Cordon Bleu often reminds me of special family celebrations I love hearing the crunch with every slice and always look forward to that perfect mix of ham and cheese in the center It is one of those dishes that truly dresses up any meal even on an ordinary night

Foire aux questions sur la recette

→ What cheese works best for this dish?

Swiss cheese is traditional, offering a smooth melt and nutty flavor, but Gruyère also works beautifully.

→ How do I keep the chicken juicy?

Pounding the chicken thin ensures even cooking, and searing locks in juices before baking gently to finish.

→ Can I prepare this ahead of time?

Yes, you can assemble and bread the chicken rolls a day in advance, then bake when ready to serve.

→ Is there a substitute for ham?

Turkey or prosciutto can be used for a different flavor variation if preferred over ham.

→ How is the cream sauce made?

It starts with a butter-flour roux, gradually whisking in milk, then Dijon mustard and Parmesan until smooth and thickened.

→ What sides pair well with this dish?

Steamed vegetables, mashed potatoes, or a green salad complement the creamy and savory flavors well.