Description
Listen, Chicken Cordon Bleu sounds all fancy and French (and it is French-inspired), but really it’s just chicken stuffed with ham and cheese, then breaded and cooked until golden brown. But oh man, when you get that first bite with the crispy exterior giving way to juicy chicken, melty cheese, and savory ham… it’s pure magic. This version kicks it up with a creamy Dijon sauce that’ll make you want to lick your plate when nobody’s looking.
Ingredients
Scale
For the Chicken:
- 4 chicken breasts (try to get the big, thick ones – about 6–8 oz each)
- 8 slices Swiss cheese (the real deal, not that processed stuff)
- 8 thin slices deli ham (Black Forest or honey ham are both amazing here)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs (so much crispier than regular breadcrumbs)
- 1/2 cup grated Parmesan cheese (the dry kind in the shaker works best here)
- 2 tablespoons fresh parsley, finely chopped
- 4 tablespoons butter
- 2 tablespoons olive oil
For the Dijon Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard (smooth, not grainy)
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish