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 everything 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 really makes this classic into an easy weeknight dinner you’ll love serving up.
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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 and hoping everything cooks through. Print this baby out and slap it in the recipe binder!
I can’t even begin to count how many times I’ve made this chicken dish. I usually serve it with my Grandma’s Mashed Potatoes and Creamed Corn with Bacon, but some nights I just boil a few potatoes and serve ’em up with canned corn. I’m all about keeping dinner easy and this recipe is one of the easiest!
Hungry for More?
- Chicken & Cornbread Casserole
- Grilled Garlic-Dijon Chicken & Grapes
- One Pan Broccoli Cheese & Chicken Rice Skillet
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 large boneless, skinless chicken breasts, or 4 thin-cut chicken breasts
- 8 slices deli honey ham
- 4 slices Swiss or Provolone cheese, or 6 to 8 thin-cut slices
Parmesan-Dijon Cream Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 tablespoon Dijon mustard, for a strong mustard taste, use 1 tablespoon
- 3/4 teaspoon Worcestershire sauce
- 1/2 cup finely grated Parmesan cheese
- Salt , to taste
- 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.
- If using 2 large chicken breasts, cut the breasts in half to horizontally (like your going to butterfly the cut and then cut through all the way) to create 4 thin chicken breast pieces. Lay the chicken breasts 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. Break each cheese slice in half and layer over the ham staggering them so that the entire breast is covered. (if using thin-cut cheese, use whole pieces and halves as needed.) Sprinkle breadcrumbs evenly over the top of each chicken breast.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices). Turn your oven to broil on HIGH and cook the chicken for another minute or two to brown the breadcrumbs.
- When the chicken is about halfway done, make the sauce. Start by melting the butter in a medium saucepan 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 and bubble, about 5 to 7 minutes.
- Next, add the mustard, Worcestershire sauce, and Parmesan cheese and whisk until the cheese is melted. Season the sauce with salt and pepper to taste.
- Keep the sauce warm over low heat until ready to serve.
- Remove the chicken from the oven. Place each breast on a plate and top with sauce. Sprinkle with parsley, if desired.