Chicken Cordon Bleu Swiss Cheese Sauce is your shortcut to a restaurant-quality dish at home, bringing together classic flavors in a comforting, weeknight-friendly meal. This recipe elevates simple ingredients into a creamy, cheesy masterpiece that’s perfect for any occasion.
Key Ingredients for Chicken Cordon Bleu Swiss Cheese Sauce
- 1.5 lbs boneless, skinless chicken breasts
- 4 slices Swiss cheese (about 4 oz), divided
- 4 slices deli ham (thinly sliced)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk (whole or 2% recommended)
- 1/2 cup chicken broth
- 1/4 teaspoon Dijon mustard
- Pinch of nutmeg (optional, but recommended)
- Fresh parsley, chopped (for garnish, optional)
How to Make Chicken Cordon Bleu Swiss Cheese Sauce
This Chicken Cordon Bleu Swiss Cheese Sauce recipe is incredibly easy to prepare, delivering a rich, satisfying meal that will become a family favorite. The creamy Swiss cheese sauce is the star, coating tender chicken and savory ham for an unforgettable flavor experience. Expect to spend about 20 minutes on prep and 30 minutes on cooking, for a total of 50 minutes.
Step-by-Step Instructions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken breasts to about 1/2-inch thickness. This ensures even cooking.
- Stuff the Chicken: Lay one slice of Swiss cheese and one slice of deli ham on one end of each pounded chicken breast. Carefully fold the chicken over the filling, tucking in the sides if possible, to create a sealed packet. You can secure the edges with toothpicks if needed, but be sure to remove them before serving.
- Dredge the Chicken: In a shallow dish, whisk together 1/2 cup of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge each stuffed chicken breast in the flour mixture, shaking off any excess. This coating helps create a beautiful golden crust.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Carefully place the dredged chicken breasts in the hot skillet and sear for about 3-4 minutes per side, until golden brown. This step seals in the juices and adds fantastic flavor.
- Transfer to Oven (Optional but Recommended): If your skillet is oven-safe, you can transfer it directly to a preheated oven at 375°F (190°C) to finish cooking. If not, carefully transfer the seared chicken to a baking dish.
- Bake the Chicken: Bake the chicken for 15-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of your chicken.
- Make the Swiss Cheese Sauce: While the chicken is baking, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Create the Roux: Whisk in the 2 tablespoons of all-purpose flour into the melted butter and garlic. Cook for 1-2 minutes, stirring constantly, to form a light-colored roux. This will thicken the sauce.
- Add Liquids: Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken.
- Melt the Cheese: Reduce the heat to low. Stir in the remaining 2 slices of Swiss cheese, Dijon mustard, and nutmeg (if using). Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Once the chicken is cooked, remove it from the oven. The classic Chicken Cordon Bleu Swiss Cheese Sauce is best served immediately, spooning generous amounts of the warm, luscious sauce over the chicken. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Chicken Cordon Bleu Swiss Cheese Sauce
You’ll absolutely adore this Chicken Cordon Bleu Swiss Cheese Sauce for its incredibly decadent, creamy, and utterly satisfying flavor profile. The star here is undoubtedly the luscious Swiss cheese sauce, a velvety embrace that perfectly complements the savory ham and tender chicken, making it a truly elevated comfort food experience that rivals any restaurant special. Plus, recreating this classic dish at home is remarkably cost-effective, allowing you to enjoy gourmet flavors without the hefty price tag, proving that delicious meals don’t need to break the bank.
The delightful combination of gooey cheese, salty ham, and perfectly cooked chicken, all bathed in that dreamy sauce, creates a symphony of taste and texture that’s simply irresistible. It’s a dish that feels special enough for a weekend dinner but is straightforward enough for a weeknight craving. So why wait? Dive into this delightful recipe and treat yourself to a taste of homemade bliss.
Storing and Reheating Tips
For optimal freshness, store any leftover Chicken Cordon Bleu Swiss Cheese Sauce in an airtight container in the refrigerator for up to 3 days. Ensure the chicken and sauce are completely cooled before storing.
To reheat, gently warm the leftovers over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual portions in a microwave-safe dish. If the sauce seems too thick, you can add a splash of milk or chicken broth to achieve your desired consistency.
For longer storage, you can freeze the cooled chicken and sauce separately or together in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Chicken Cordon Bleu Swiss Cheese Sauce recipe offers a delightful and achievable way to enjoy a classic favorite. Its rich flavors and comforting nature make it a guaranteed hit at any table, so don’t hesitate to give it a try!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Cordon Bleu Swiss Cheese Sauce
Ingredients
Equipment
Method
- Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken breasts to about 1/2-inch thickness. This ensures even cooking.1.5 lbs boneless, skinless chicken breasts
- Lay one slice of Swiss cheese and one slice of deli ham on one end of each pounded chicken breast. Carefully fold the chicken over the filling, tucking in the sides if possible, to create a sealed packet. You can secure the edges with toothpicks if needed, but be sure to remove them before serving.4 slices Swiss cheese, 4 slices deli ham
- In a shallow dish, whisk together 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Dredge each stuffed chicken breast in the flour mixture, shaking off any excess. This coating helps create a beautiful golden crust.0.5 cup all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Carefully place the dredged chicken breasts in the hot skillet and sear for about 3-4 minutes per side, until golden brown. This step seals in the juices and adds fantastic flavor.2 tablespoons olive oil
- If your skillet is oven-safe, you can transfer it directly to a preheated oven at 375°F (190°C) to finish cooking. If not, carefully transfer the seared chicken to a baking dish.
- Bake the chicken for 15-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of your chicken.
- While the chicken is baking, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.2 tablespoons unsalted butter, 2 cloves garlic
- Whisk in the 2 tablespoons of all-purpose flour into the melted butter and garlic. Cook for 1-2 minutes, stirring constantly, to form a light-colored roux. This will thicken the sauce.2 tablespoons all-purpose flour
- Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken.1.5 cups milk, 0.5 cup chicken broth
- Reduce the heat to low. Stir in the remaining 2 slices of Swiss cheese, Dijon mustard, and nutmeg (if using). Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.4 slices Swiss cheese, 0.25 teaspoon Dijon mustard, 1 pinch nutmeg, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Once the chicken is cooked, remove it from the oven. The classic Chicken Cordon Bleu Swiss Cheese Sauce is best served immediately, spooning generous amounts of the warm, luscious sauce over the chicken. Garnish with fresh chopped parsley, if desired.fresh parsley