Creamy Chicken Cordon Bleu Recipe
This Creamy Chicken Cordon Bleu is a decadent, comforting dish that combines juicy chicken breasts stuffed with ham and Swiss cheese, all smothered in a rich, creamy sauce. It’s an easy, one-pan version of the classic, perfect for a special dinner or a weeknight treat!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 oz deli ham, sliced (about 4 slices)
- 4 oz Swiss cheese, sliced (or shredded)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Creamy Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Carefully slice a pocket into each chicken breast without cutting all the way through.
- Stuff the Chicken:
- Layer 1 slice of ham and 1 slice of Swiss cheese into each chicken breast pocket.
- Secure the opening with toothpicks to keep the stuffing in place.
- Sear the Chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the stuffed chicken breasts and cook for 3-4 minutes per side, until golden brown.
- Remove the chicken from the skillet and set aside.
- Make the Creamy Sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat.
- Add the minced garlic and sauté for 30 seconds, until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream, Parmesan cheese, Dijon mustard, and thyme. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper to taste.
- Bake the Chicken:
- Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Serve:
- Once baked, remove the toothpicks from the chicken.
- Spoon the creamy sauce over the chicken breasts and garnish with freshly chopped parsley.
- Serve with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.
Tips:
- For Extra Flavor: Add a splash of white wine to the sauce for depth of flavor.
- Add Veggies: Feel free to add spinach or mushrooms to the sauce for extra texture and flavor.
- Cheese Variations: Swap Swiss cheese for Gruyère or provolone for a different flavor profile.
- Make It Lighter: Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
This creamy, cheesy Chicken Cordon Bleu is a comforting and indulgent dish that will quickly become a family favorite!