How To Make Chicken Cordon Bleu

This Chicken Cordon Bleu dish is baked and has the customary chicken, ham, Swiss cheese, and creamy mustard layers. Instead of frying on the stovetop, everything is mixed in a casserole dish and baked there. This quick and spectacular 30-minute one-pan dish is ideal for entertaining guests and hectic weeknights with the family. Include a mustard cream sauce when serving.

What is Chicken Cordon Bleu?

A traditional French chicken meal called chicken cordon bleu is created using skinless, boneless chicken breasts that have been filled with Swiss cheese and ham. After that, a breadcrumb and egg mixture is applied to the chicken roulade, which is then pan- or even deep-fried until crispy and golden brown.
French for “blue ribbon” is cordon bleu. It makes reference to the broad blue ribbon that members of France’s highest order of chivalry wore as an insignia under the Bourbon era. That simply translates to “cooking of the highest standard” in culinary words.
Make elaborate simple! But let’s not confine ourselves to these precise preparation methods and high standards. Let’s find out how to transform this traditional, elaborate dinner into a quick, one-pan recipe that takes 30 minutes to prepare!

Chicken Cordon Bleu prepared at home

I essentially modified this into a chicken bake baked in a casserole dish to keep the home-style preparation of Chicken Cordon Bleu as straightforward as possible. No deep frying or high heat frying of chicken.
I combined thinly sliced ham and chicken breasts in a layer, flavoring it with Dijon mustard before adding cream cheese and Swiss cheese on the top. I then cooked it in the oven and lightly broiled it. I’m done now. The elaborate dish was transformed into an easy 30-minute one-pan supper. Make it even on a hectic weeknight. The tastes will also be adored by your family!
This gluten-free and low-carb chicken cordon bleu recipe.
Since the mustard and cream cheese that have been added make the chicken creamy, a creamy Dijon sauce is not necessary. However, if you choose, you may easily prepare the creamy sauce.

What ingredients are in classic Cordon Bleu sauce?

Traditional Cordon Bleu sauce is produced with milk that has been thickened with a roux of butter and flour. Additional components include fresh herbs like parsley, thyme, rosemary, and oregano as well as chopped onions, minced garlic, Dijon mustard, Parmesan cheese, and garlic.

Chicken Cordon Bleu is made rich, creamy, and delicious with this mustard cream sauce. Making the sauce is not necessary for this dish because cream cheese is used to provide richness. However, if you like, you may prepare the sauce yourself!

Variations

Chicken. Use chicken thighs or breasts that are skinless and boneless.
Ham. Use prosciutto in place of thinly sliced ham if you don’t have any. Or even cooked bacon.
Cheese. Swiss cheese, Gruyere, Provolone, and white cheddar are your choices.

Storage and reheating tips

Fridge. For up to three days, keep leftover Chicken Cordon Bleu in the refrigerator in an airtight container.
Use the microwave to reheat. Reheat the chilled leftovers for approximately a minute in the microwave. If necessary, taste and reheat for a further 30 seconds.
Use the oven to reheat. Place the leftovers in an oven-safe dish and reheat for 20 to 30 minutes in a preheated 350 F oven.

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Ingredients

1.5 lb skinless boneless chicken breasts (about 4 chicken breasts)
5 oz ham thinly sliced
⅓ cup Dijon mustard
8 oz cream cheese
8 slices Swiss Cheese
salt

Instructions

Preheat the oven to 375 F.
Add chicken breasts to the high-sided, oven-proof casserole dish. Sprinkle with just a pinch of salt, without adding too much.
Top the chicken with thinly sliced ham. Spread mustard on top.
Add 4 slices of cream cheese on top of each chicken breast. In other words, cream cheese should be all over each chicken breast.
Top with slices of Swiss cheese.
Bake for about 20 minutes or 30 minutes or longer until the chicken is completely cooked through. That will depend on the thickness of the breasts and your oven.
Remove from heat. Using a knife and a fork, carefully separate chicken breasts one from another, because cheese would have glued them together.
Broil for 2-4 minutes, constantly watching and checking the oven every minute, being careful not to burn the cheese on top, as every broiler is different. Broiling is essential here as it really makes the dish look better. Otherwise, it’s just white and dull (very delicious nevertheless).
Serve as is. Or, for a more fancy presentation, after allowing the chicken to cool off a bit, slice each chicken breast into 6 slices with a sharp knife (not to destroy the layers).