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This easy Chicken Cordon Bleu recipe may just be the best chicken breast recipe ever. Stuffed with smoked Gouda and prosciutto, then baked and served with a Dijon mustard cream sauce, this baked chicken cordon bleu is about to knock your socks off.
Yes, that’s a cheesy old phrase, but it’s the best way I could describe how you’ll feel when eating this skillet chicken cordon bleu.
I might even be able to just eat spoonfuls of the creamy Dijon sauce. I could not get enough of that stuff. The boyfriend and I have been brainstorming different ways of eating it.
If you’re wondering “what exactly is chicken cordon bleu” then you’re in the right place. It’s ultimate comfort food. Tenderized chicken breasts stuffed with prosciutto and smoked Gouda, coated in breadcrumbs, pan fried, baked to bubbly perfection, and drizzled with that oh-so-incredible Dijon mustard cream sauce, or cordon bleu sauce.
Is the the traditional way of making it? No. Traditionally ham and Swiss cheese are used instead of prosciutto and Gouda, but have you ever seen me make anything traditional? Like this chicken cordon bleu pasta?
The prosciutto adds a deliciously sophisticated salty/fatty flavor, while the smoked Gouda is just packed with flavor. OMG is this easy chicken cordon bleu absolutely incredible guys.
Try these other great chicken recipes I’ve just been loving: Skillet Chicken Thighs with Grapefruit and this rich and creamy Chicken Etouffee.
Why This Recipe Works
Thinly sliced chicken breasts are easy to stuff with prosciutto and gouda.
Smoked gouda and prosciutto add an extra element of flavor to the dish.
The panko bread crumbs add a crispy texture to the outside of the chicken.
Browning the chicken before baking it in the oven allows it to crisp on the outside.
The Ingredients
First off, I recommend buying thinly sliced chicken breasts to make this easier. If you can’t find them, you will need to slice your regular chicken breasts in half lengthwise. If the breasts are too thick, they will be very hard to roll.
Any kind of prosciutto will work. You should be able to find it in the deli section of the grocery store. If you can’t find it/prefer not to use it, then you can also substitute thinly sliced ham.
The smoked Gouda is just incredible in this dish. If you can’t find smoked Gouda, you can substitute any other kind of smoked cheese, or you can use Swiss as it is traditional.
I typically opt to use panko breadcrumbs in recipes calling for breadcrumbs. I find they offer a lighter, crispier texture than regular breadcrumbs.
The recipe also calls for bacon grease when browning your chicken, but you can substitute butter, duck fat, olive oil, etc. really, any kind of fat will work fine here. But I find bacon fat to have the most glorious flavor.
And guys, for the Dijon sauce, please use grainy Dijon mustard. I’ve included a link in the recipe card to the kind I like to use (affiliate link – I earn a small commission if you buy through my links to help me cover the cost of this blog).
Step By Step Instructions
Preheat the oven to 350 degrees and place a cast iron skillet inside while heating. Use meat tenderizer to beat the chicken breasts until 1/4 inch thin. They should be thin enough to easily wrap up, but not so thin they fall apart.
Layer 2 slices of prosciutto on each breast:
Add 2 slices of cheese on top f the prosciutto:
Roll the chicken up and secure it with toothpicks:
Then mix the salt, pepper and flour in one bowl, eggs in another, and panko bread crumbs in the third bowl.
First, dip the breast in the flour mixture:
The dip it in the egg mixture:
The coat it in bread crumbs:
Remove the heated cast iron skillet from the pan and place 1 tbsp. of butter or bacon grease in the skillet. Add the chicken and brown on all sides – about 1-2 minutes per side.
Once browned, place in the oven and bake for 30 minutes, or until juices of the chicken run clear. Remove from oven and drizzle with the Dijon mustard cream sauce (see below).
**Broil the chicken for a couple minutes to brown if necessary. I like to broil it to add an extra level of crispness on the outside. Just be careful not to let it burn!
How to Make Dijon Mustard Sauce
Heat a skillet over medium heat and add the flour and butter. Stir continuously to make a roux. Cook for 2-5 minutes, until roux is very light brown.
Combine the mustard, Worcestershire sauce and warm milk in a bowl.
Add the warm milk mixture very slowly, a little at a time while stirring constantly, until a sauce starts to form. Add the salt, cayenne pepper and Parmesan cheese. Stir until combined and remove from heat.
Sauce should be thick enough to coat the back of a spoon, but still pourable.
Cook’s Tips:
Broil the chicken for a couple minutes after baking to brown if necessary. Watch the chicken to ensure it doesn’t burn under the broiler.
If you can’t find smoked Gouda, you can substitute any other kind of smoked cheese, or you can use Swiss as is traditional.
I typically opt to use panko breadcrumbs in recipes calling for breadcrumbs. I find they offer a lighter, crispier texture than regular breadcrumbs.
Grainy mustard works best for the Dijon sauce. I highly recommend using it instead of the fully ground mustard.
Make sure the milk is warm before adding it to the flour and butter mixture. Cold milk can cause the sauce to become lumpy and/or separate.
What Kind of Cheese Do You Use in Cordon Bleu?
Well, traditionally it is Swiss cheese, but honestly I think so many different cheeses can work, like the smoked gouda we used in this recipe.
What to Serve With Chicken Cordon Bleu?
Simple steamed vegetables, Perfect Crispy Roasted Potatoes, this Parmesan Roasted Asparagus, a simple baked potato, this Strawberry Spinach Salad, or these amazing Mashed Potatoes from Spend with Pennies The options are really endless as so many sides can go with this delicious baked chicken cordon bleu.
Can You Make This Recipe Ahead of Time?
To make this easy chicken cordon bleu ahead of time, stuff the chicken and coat it in the breadcrumbs according to the recipe instructions. Store on a plate covered in plastic wrap in the fridge overnight. When ready to prepare, follow the remaining recipe instructions.
You can also brown the chicken ahead of time if you’d like, however, the chicken tends to dry out when prepared this way.
If you choose to, stuff the chicken, coat it in breadcrumbs, and brown according to the instructions. Store in a covered container in the fridge overnight. Finish cooking according to the recipe instructions.
Freezing Instructions
To make freezer chicken cordon bleu, follow all the recipe steps up through coating the chicken thighs in breadcrumbs. Place thighs directly on a baking sheet in the freezer for several hours (3-4) until frozen through.
Store in an airtight freezer safe bag for up to 1 month. To thaw, place in a single layer in the fridge overnight. Brown chicken and bake according the the recipe instructions.
Tools Used
– Meat tenderizer
– large zip lock freezer bags
– Silicone whisk
– Cast iron skillet
– non-stick ceramic skillet
Rate the recipe and leave a comment to let me know how it turned out!
Easy Chicken Cordon Bleu Recipe
Ingredients
- 4 thinly sliced chicken breasts
- 2 eggs, beaten
- 8 slices prosciutto
- 8 slices smoked gouda
- 1/4 cup flour
- 1 cup panko bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. bacon grease
Dijon Mustard Sauce:
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 1/2 cups whole milk, warmed
- 3 tbsp. grainy Dijon mustard
- 1/2 tsp. salt
- 1 tsp. Worcestershire sauce
- 2 tbsp. grated Parmesan cheese
- 1/4 tsp. cayenne pepper
Instructions
- Preheat the oven to 350 degrees and place a cast iron skillet inside while heating. Use a mallet to beat the chicken breasts until 1/4 inch thin. They should be thin enough to easily wrap up, but not so thin they fall apart.
- Mix the salt, pepper and flour in one bowl, eggs in another, and panko bread crumbs in the third bowl.
- Layer 2 slices of cheese and 2 slices of prosciutto on each breast. Roll up and secure with toothpicks.
- Dip each breast in the flour mixture, then the egg mixture, then the breadcrumbs. Do the same for all breasts.
- Remove the heated cast iron skillet from the pan and place 1 tbsp. of butter or bacon grease in the skillet. Add the chicken and brown on all sides - about 1-2 minutes per side.
- Once browned, pour the Dijon sauce over the chicken and place in the oven. Bake for 30 minutes, or until juices of the chicken run clear (165 degrees). Remove from oven and serve.
- **Broil the chicken for a couple minutes to brown if necessary.
Dijon Mustard Sauce:
- Heat a skillet over medium heat and add the flour and butter. Stir continuously to make a roux. Cook for 2-5 minutes, until roux is very light brown.
- Combine the mustard, Worcestershire sauce and warm milk in a bowl.
- Add the warm milk mixture very slowly, a little at a time while stirring constantly, until a sauce starts to form. Add the salt, cayenne pepper and Parmesan cheese. Stir until combined and remove from heat.
- Sauce should be thick enough to coat the back of a spoon, but still pourable.
Expert Tips:
- Broil the chicken for a couple minutes after baking to brown if necessary. I like to add a little extra crisp to the chicken before removing it from the oven. Watch the chicken to ensure it doesn't burn under the broiler.
- Any kind of prosciutto will work. You should be able to find it in the deli section of the grocery store. If you can't find it/prefer not to use it, then you can also substitute thinly sliced ham.
- If you can't find smoked Gouda, you can substitute any other kind of smoked cheese, or you can use Swiss as is traditional.
- I typically opt to use panko breadcrumbs in recipes calling for breadcrumbs. I find they offer a lighter, crispier texture than regular breadcrumbs.
- You can substitute butter, duck fat, olive oil, etc. for the bacon grease if you don't have any.
- Grainy mustard works best for the Dijon sauce. I highly recommend using it instead of the fully ground mustard.
- If you add cold milk, or add the milk too quickly to the Dijon sauce, you risk the sauce becoming lumpy and separated. Add warm milk, slowly, just a little at a time, while stirring, to ensure you get a super creamy, uniform sauce.
Nutrition
[nutrifox id=”59578″]
