Chicken Cordon Bleu Recipe

This is a straightforward homemade version of Applebee’s Chicken Cordon Bleu — juicy chicken stuffed with ham and melty Swiss, coated in golden breadcrumbs and baked until crisp. Drizzled with a Dijon cream sauce that makes you forget your name for a second. Best part? You don’t have to deep-fry a single thing.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: cheesy, savory, a bit tangy
• Great for: date nights, meal prep, impressing your cat

Why I Like This Recipe

You know that mid-week moment when you want something fancy-ish but also not exhausting? This is that. It looks like effort — ham, cheese, crumbed chicken — but it’s mostly just layering and baking. The Dijon sauce tastes like you tried harder than you did, and honestly, this whole thing makes frozen nuggets look sad.

Ingredients

For the Chicken:

• 2 small chicken breasts (about 6–7 oz each)
• Salt and pepper
• 4 slices Swiss cheese (or your melty fave)
• 4–6 slices ham (thin, deli-style)

Crumb Coating (Choose Your Method):

Method 1: Super Easy

• 3 tbsp mayonnaise
• 1½ tbsp Dijon mustard

Method 2: Quick Dredge

• 1 egg
• 2 tsp plain flour

For Either:

• ½ cup panko breadcrumbs (or 1 cup for full dredge)
• Oil spray

Dijon Cream Sauce:

• 1½ tbsp butter
• 1½ tbsp flour
• 1¼ cups milk (whole preferred)
• 2 tbsp Dijon mustard
• 3 tbsp finely grated Parmesan cheese
• Salt & pepper to taste

How To Make Chicken Cordon Bleu

1. Toast your crumbs: Spread panko on a tray, spray lightly with oil, and bake at 390°F (200°C) for 3 mins until golden. Dump into a bowl — they burn fast if left on the tray.
2. Prep the chicken: Slice a pocket into each chicken breast. Stuff with 2 folded cheese slices and 2–3 slices of ham. Secure with toothpicks. Season with salt and pepper.
3. Pick your coating method:
4. Super Easy: Mix mayo + Dijon. Spread on top and sides of chicken. Press toasted panko on to stick.
5. Quick Dredge: Whisk egg + flour. Dip chicken, then roll in panko.
6. Bake: Place chicken on a lined tray. Spray with oil. Bake at 390°F for 25–30 mins until golden and cooked through (165°F internal temp).

Make the Dijon Cream Sauce:

1. Melt butter in a small saucepan.
2. Whisk in flour. Cook 1 min.
3. Add half the milk, whisking until smooth. Then add rest.
4. Stir in mustard and Parmesan. Cook 3 mins until thick.
5. Season with salt & pepper. Done.

Tips for Success

• Toast the panko first — makes it crispier even when baked
• Don’t skip the toothpicks — melty cheese is a flight risk
• Use Swiss for classic flavour, but gruyere or cheddar works too
• Make sauce last so it’s hot when serving
• Let chicken rest 5 mins before slicing — keeps it juicy

Storage and Reheating

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze assembled, uncooked (dredge method works best). Thaw before baking.
• Reheat: Oven: 350°F for 15–20 mins.
  Microwave: Possible but sauce may split — keep it gentle.

FAQs

Common Mistakes and How to Dodge Them

• Why’s my crust soggy? Could be too much mayo or not enough toasting. Make sure panko is dry and crisp before coating.
• Chicken too dry? Baked too long. Pull it at 165°F internal. Let it rest before slicing.
• Cheese melted out everywhere. Seal that pocket tight and use enough toothpicks. Don’t overfill.
• Sauce too runny? Didn’t cook it long enough. Simmer for at least 3 minutes and let it sit a bit — it thickens as it cools.
• Too salty? Between ham, cheese, and Parmesan, you might not need extra salt. Taste as you go.

Nutrition Facts (Per Serving – ~300g)

• Calories: 590 kcal
• Carbs: 19g
• Protein: 72g
• Fat: 24g
• Saturated Fat: 8.8g
• Cholesterol: 207mg
• Sodium: 996mg