Go make this Easy Chicken Cordon Bleu for dinner tonight! I’m not even kidding. It’s completely delicious, and the sauce is to die for!
Stop what you’re doing right now, go to your pantry & fridge and pull out every thing you need to make this dinner. Ten to one you have all the ingredients on hand. This chicken makes everyone come running! The sauce is what makes this classic into an easy weeknight dinner you’ll love serving up.
We’re not super into mustard at my house, so I tone things down for this sauce. But if Dijon is your jam, go big or go home and own it! My favorite thing about this dish is that you don’t have to worry about the breading sticking, cause it’s on top, and there’s no rolling chicken up or layering and hoping everything cooks through. Print this baby out and slap it in the recipe binder!
And the creamy corn awesomeness hanging out on the left? That’s the best side dish ever!!
- 1 cup Panko bread crumbs
- 2 tablespoons unsalted butter, melted
- 2 boneless, skinless chicken breasts, cut in half horizontally to make two thin chicken breasts
- 8 slices deli honey ham
- 4 slices Swiss or Provolone cheese, each slice broken in half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cup milk
- ½ cup chicken broth
- ½ tablespoon Dijon mustard (for a strong mustard taste, use 1 tablespoon)
- ¾ teaspoon Worcestershire sauce
- ½ cup finely grated Parmesan cheese
- Salt and pepper, to taste
- Fresh or dried parsley, for garnish
- Preheat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine the bread crumbs and melted butter; set aside.
- Lay all of the chicken breast halves in a single layer in the bottom of your baking dish. Layer each chicken breast with 2 slices of ham so the entire top of the chicken is covered. Place two half pieces of cheese over the chicken, staggering them, so that the entire breast is covered. Sprinkle bread crumbs evenly over the top of each chicken breast.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
- While the chicken bakes, melt the butter in a medium sauce pan over medium to medium-high heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Pour in the milk and chicken broth while whisking constantly to make sure there are no clumps. Whisk frequently until the mixture begins to thicken, about 5 to 7 minutes. Next, stir in the mustard, Worcestershire sauce, and Parmesan cheese and stir until the cheese is melted. Season sauce with salt and pepper to taste. Keep the sauce warm over low heat.
- Remove the chicken from the oven. Place each breast on a plate and top with sauce. Sprinkle with parsley, if desired.
Adapted from Mel's Kitchen Cafe