Crispy Creamy Chicken Cordon Bleu is your new go-to for an impressive yet surprisingly simple weeknight meal or a fantastic way to entertain guests. This recipe offers a delightful balance of textures and rich flavors, making it a truly satisfying dish.
Key Ingredients for Crispy Creamy Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 8 slices Swiss cheese
- 4 slices black forest ham
- 1 cup all-purpose flour
- 2 large eggs, beaten with 2 tablespoons of milk or water
- 1.5 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk (whole milk is best for creaminess)
- 1/2 teaspoon Dijon mustard
- Salt and white pepper to taste
- Optional: Pinch of nutmeg
How to Make Crispy Creamy Chicken Cordon Bleu
This Crispy Creamy Chicken Cordon Bleu is wonderfully easy to make, delivering a restaurant-quality dish with minimal fuss. The magic lies in the perfectly cooked chicken, the gooey Swiss cheese, savory ham, and that heavenly creamy sauce, all wrapped up in a delightful crunch. With a preparation time of about 30 minutes and a cooking time of around 25-30 minutes, you can enjoy this satisfying meal without spending all day in the kitchen.
Step-by-Step Instructions
- Prepare the Chicken Breasts: If your chicken breasts are particularly thick, you may want to pound them slightly to an even thickness (about 1/2 inch). This ensures even cooking. You can do this by placing them between two pieces of plastic wrap and gently pounding with a meat mallet or the flat side of a heavy pan.
- Stuff the Chicken: Lay a chicken breast flat. Place two slices of Swiss cheese and one slice of black forest ham on one half of the chicken breast, leaving a small border around the edges.
- Fold and Secure: Carefully fold the other half of the chicken breast over the filling, creating a pocket. You can secure the edges with toothpicks if needed to prevent the filling from leaking out during cooking.
- Set Up Breading Stations: Prepare three shallow dishes. In the first, place the all-purpose flour seasoned with salt, pepper, garlic powder, and paprika. In the second, whisk the eggs with milk or water. In the third, pour the panko breadcrumbs.
- Bread the Chicken: Dredge each stuffed chicken breast first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to ensure they adhere well.
- Sear the Chicken: Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Once the butter is melted and slightly foamy, carefully place the breaded chicken breasts into the hot skillet. Sear for about 3-4 minutes per side, until golden brown and crispy.
- Bake the Chicken: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the Creamy Sauce (while chicken bakes): In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the sauce to a simmer, then cook for 5-7 minutes, stirring occasionally, until it thickens. Stir in the Dijon mustard, and season with salt and white pepper to taste. A pinch of nutmeg can add an extra layer of flavor if desired.
- Serve: Once the chicken is cooked through, remove it from the oven. Allow it to rest for a few minutes before drizzling generously with the warm creamy sauce. Remove any toothpicks before serving.
Why You’ll Love This Crispy Creamy Chicken Cordon Bleu
You’ll absolutely adore this Crispy Creamy Chicken Cordon Bleu for its incredible combination of textures and flavors. The star of the show is the perfectly golden, crispy exterior giving way to tender chicken, melted Swiss cheese, and savory ham – a truly decadent experience. Making this at home is also a fantastic cost-saver compared to dining out, allowing you to enjoy a gourmet meal without breaking the bank. The luscious creamy sauce, drizzled generously over the top, elevates this dish beyond a simple stuffed chicken, offering a symphony of savory and cheesy notes that will have everyone asking for seconds.
Forget the tedious prep of traditional cordon bleu in restaurants; this recipe simplifies the process beautifully, making it accessible for any home cook wanting to impress. It’s a satisfying and comforting meal, reminiscent of classic comfort food but with an elegant twist that feels special. So why not trade in your usual weeknight dinner for this delightful creation? Give this Crispy Creamy Chicken Cordon Bleu a try – your taste buds will thank you!
Storing and Reheating Tips
To store leftover Crispy Creamy Chicken Cordon Bleu, allow the dish to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. Ensure the sauce is also stored separately in a sealed container to maintain its texture.
Reheating is best done gently to preserve the crispiness of the chicken. The oven is your best friend here! Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet, and reheat for about 10-15 minutes, or until warmed through. If reheating the sauce, warm it gently in a saucepan over low heat or in short bursts in the microwave, stirring frequently. For freezing, wrap individual portions of the cooked chicken tightly in plastic wrap and then in aluminum foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating in the oven as described.
Final Thoughts
This Crispy Creamy Chicken Cordon Bleu is a showstopper that’s surprisingly achievable. Embrace the deliciousness and impress your loved ones with this comforting and flavorful dish. Give it a try and experience a truly satisfying meal!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crispy Creamy Chicken Cordon Bleu
Ingredients
Equipment
Method
- If your chicken breasts are particularly thick, you may want to pound them slightly to an even thickness (about 1/2 inch). This ensures even cooking. You can do this by placing them between two pieces of plastic wrap and gently pounding with a meat mallet or the flat side of a heavy pan.4 boneless, skinless chicken breasts
- Lay a chicken breast flat. Place two slices of Swiss cheese and one slice of black forest ham on one half of the chicken breast, leaving a small border around the edges.4 boneless, skinless chicken breasts, 8 slices Swiss cheese, 4 slices black forest ham
- Carefully fold the other half of the chicken breast over the filling, creating a pocket. You can secure the edges with toothpicks if needed to prevent the filling from leaking out during cooking.4 boneless, skinless chicken breasts
- Prepare three shallow dishes. In the first, place the all-purpose flour seasoned with salt, pepper, garlic powder, and paprika. In the second, whisk the eggs with milk or water. In the third, pour the panko breadcrumbs.1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.25 teaspoon paprika
- Dredge each stuffed chicken breast first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to ensure they adhere well.4 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs
- Heat the butter and olive oil in a large oven-safe skillet over medium-high heat. Once the butter is melted and slightly foamy, carefully place the breaded chicken breasts into the hot skillet. Sear for about 3-4 minutes per side, until golden brown and crispy.4 tablespoons unsalted butter, 2 tablespoons olive oil, 4 boneless, skinless chicken breasts
- Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).4 boneless, skinless chicken breasts
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the sauce to a simmer, then cook for 5-7 minutes, stirring occasionally, until it thickens. Stir in the Dijon mustard, and season with salt and white pepper to taste. A pinch of nutmeg can add an extra layer of flavor if desired.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1.5 cups milk, 0.5 teaspoon Dijon mustard, to taste salt, to taste white pepper, pinch nutmeg
- Once the chicken is cooked through, remove it from the oven. Allow it to rest for a few minutes before drizzling generously with the warm creamy sauce. Remove any toothpicks before serving.4 boneless, skinless chicken breasts, 2 tablespoons unsalted butter