This crispy chicken cordon bleu is filled with juicy ham and melted cheese, all wrapped in a crunchy golden coating. It’s the kind of dish that makes you feel like a chef at a fancy restaurant!
The creamy Dijon sauce is the perfect partner, adding a bit of tangy goodness that brings everything together. I love serving it with some fresh veggies on the side for a colorful plate!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you prefer, you can use chicken thighs for a more flavorful option.
Cheese: Swiss cheese is traditional, but Gruyère adds a richer taste. If you’re looking for a dairy-free alternative, try vegan cheese slices made from nuts or soy.
Ham: Use your favorite deli ham, like Black Forest or Virginia ham. For a healthier option, you can opt for lean turkey ham instead.
Bread Crumbs: Panko breadcrumbs are great for extra crispiness. If you don’t have them, regular breadcrumbs will work too, but they may not be as crunchy.
Dijon Mustard: If you don’t have Dijon mustard, yellow mustard can be a substitute, though it will be milder. You can also use spicy brown mustard for an extra kick!
How Do You Get the Chicken Cordon Bleu Crispy Without Drying It Out?
Achieving that crispy outer layer while keeping the chicken juicy is a key part of this dish. Here’s how to do it:
- Ensure the chicken is thinly pounded for even cooking. This helps it cook quickly without drying out.
- Use panko breadcrumbs for that extra crunch. They create a light, crispy coating.
- Fry in hot oil (around 350°F / 175°C) but don’t crowd the pan. It keeps the heat consistent, ensuring a perfect crust.
- Monitor the chicken closely; it typically takes about 4-5 minutes on each side. Test the temperature to ensure it’s cooked through while retaining moisture.
Following these tips will help you serve up deliciously crispy chicken cordon bleu every time while keeping it juicy and flavorful!
How to Make Crispy Chicken Cordon Bleu With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese (or Gruyere)
- 4 slices deli ham
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups breadcrumbs (preferably panko for extra crispiness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Cooking oil for frying (vegetable or canola)
For the Creamy Dijon Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk (whole milk preferred)
- 2 teaspoons Dijon mustard
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Crispy Chicken Cordon Bleu will take about 30 minutes to prepare and about 20 minutes to cook. So, set aside around 50 minutes in total before you’re ready to dig in!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by carefully butterflying each chicken breast. To do this, slice each breast horizontally almost through but leave it attached. Open it like a book! Next, place the chicken between two sheets of plastic wrap or parchment paper and use a meat mallet to gently pound it until it’s about ¼-inch thick. This will help it cook evenly.
2. Assemble the Cordon Bleu:
On each flattened chicken breast, lay a slice of ham and a slice of cheese. Then fold the chicken over the filling and secure the edges. You can pinch them together or use toothpicks to keep everything in place.
3. Prepare Breading Stations:
Now it’s time to set up your breading stations! In a shallow bowl, combine the flour with salt, pepper, garlic powder, and paprika. In another bowl, whisk the eggs together with the water. In a third bowl, put the breadcrumbs. You’re ready to get coating!
4. Bread the Chicken:
Dredge each stuffed chicken breast first in the seasoned flour, making sure to shake off any excess. Then dip it in the egg mixture, allowing the excess to drip off. Finally, coat it well in the breadcrumbs—this will give you that nice crunch! For an extra crispy texture, you can repeat the egg wash and breadcrumb step.
5. Cook the Chicken:
In a large skillet, heat about ¼ inch of oil over medium heat. When the oil is hot, carefully fry the chicken cordon bleu for about 4-5 minutes on each side. You want them to be golden brown and fully cooked through (the internal temperature should reach 165°F or 74°C). Once done, remove them and place them on paper towels to drain any excess oil.
6. Make the Creamy Dijon Sauce:
In a small saucepan over medium heat, melt the butter. Whisk in the flour and continue to cook this roux for about 1 minute. Gradually add the milk, whisking constantly until the sauce thickens up nicely (around 3-5 minutes). Finally, stir in the Dijon mustard and Parmesan cheese. Season with salt and pepper to your taste.
7. Serve:
Now it’s time to plate up! Place the crispy chicken cordon bleu on individual plates, and spoon the creamy Dijon sauce over the top or serve it alongside. Enjoy this delightfully crispy dish with your favorite sides—maybe some steamed veggies or a fresh salad to balance it out!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken, but be sure to completely thaw them before cooking. Thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker option. Pat them dry before butterflying for the best results.
What Can I Substitute for Swiss Cheese?
If you’re not a fan of Swiss cheese, Gruyère is an excellent alternative with a similar flavor profile. You can also use mozzarella for a milder taste or cheddar for a sharper flavor. For a dairy-free option, vegan cheese slices can work as well!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in an oven at 350°F (175°C) until heated through, which helps retain that crispy texture.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the creamy Dijon sauce in advance and store it in the fridge for up to 2 days. Reheat it gently over low heat, stirring occasionally, and add a splash of milk if it thickens too much.
