This EASY CHICKEN CORDON BLEU is my favorite recipe for entertaining a crowd. Layers of chicken, ham, cheese, bread crumbs, and delicious white wine dijon sauce. There’s no reason to make the fussy version when you have this simple recipe that’s just as delicious.
I’m such a sucker for easy recipes. It’s the entire reason I started The Cookie Rookie. I love figuring out easier ways to make classic recipes. Less time, but just as much flavor. It’s not worth the hack if it doesn’t taste as good (or better) than the original! This EASY CHICKEN CORDON BLEU is such a great recipe because to be honest, it’s juicier and tastier than some tradition cordon bleus. It has all the things you love about the original, but in an easy and quick version. I’m in love!
This may be a super simple recipe, but it’s still pretty and dressy if you want it to be. It’s the ultimate recipe to make for company and it’s sure to please even the pickiest eaters. The sauce is EVVVVERYTHING and I cannot get enough. It’s a similar sauce to what we used on our Chicken Cordon Bleu Meatballs (!!!) and I loved it then just as much as I do now. I think it’s the white wine. I may or not be a wine-o.
I hope (and have a feeling that it will) this will become one of those easy go-to recipes that your family requests time and time again. I know that it’s going straight into the rotation for us. I love it served with Herb Roasted Potatoes or Roasted Parmesan Broccoli or even pasta or rice. You can’t go wrong. This Easy Chicken Cordon Bleu is all right!
I know you’re staring at that sauce. You should be! It’s amazing. GET TO COOKIN :)
This EASY CHICKEN CORDON BLEU is my favorite recipe for entertaining a crowd. Layers of chicken, ham, cheese, bread crumbs, and delicious white wine dijon sauce. There's no reason to make the fussy version when you have this simple recipe that's just as delicious.
- (*Note: Please read all ingredients through before beginning. I have separated ingredients into separate sections, in this recipe.)
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup semi-dry or dry wine
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh thyme sprigs or ½ teaspoon dried thyme
- S & P to taste
- 1½ cups fresh breadcrumbs (panko can be used in a pinch)
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
- 4-6 boneless, small-medium, skinless boneless chicken breasts
- Kosher salt & freshly ground black pepper
- 8-12 very thin slices of Ham Off the Bone
- 8 ounces shredded Gruyere or Swiss cheese
- ¼ cup chicken stock or broth
- ¼ cup dry or semi-dry white wine
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, cut into 8 pieces
- Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- Heat a medium saucepan over medium heat.
- Add 2 tablespoons butter and cook until melted
- Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes.
- While whisking, add 1-cup chicken broth and continue whisking until smooth.
- Add ½ cup cream, ¼ cup wine, 2 teaspoons mustard and 2 teaspoons thyme. Whisk until smooth.
- Season the sauce with kosher salt & pepper.
- Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat.
- Divide the sauce into two bowls. One bowl should have ¼ cup of sauce.
- Pour the remainder into the other bowl and set aside for serving.
- In a medium bowl, toss 1½ cups fresh breadcrumbs with 3 tablespoons melted butter and ¼ teaspoon kosher salt. Set aside.
- If the breasts are thicker than ¾-1 inch thick, use a meat mallet/pounder and pound the breasts to an even ¾-1-inch thickness.
- Pat the breasts dry with a paper towel.
- Salt and pepper both sides of the breasts and place them in the prepared baking dish.
- Lightly brush the tops of the breasts with the Dijon Cream Sauce.
- Cover each breast with 2 slices of ham and sprinkle the cheese on top.
- In a small bowl, combine ¼ cup chicken broth, ¼ cup white wine and 1-teaspoon fresh thyme leaves. Pour the broth/wine mixture around the chicken and tuck the butter pieces between the chicken breasts and the inside edge of the dish.
- Loosely cover the chicken with foil and bake it in a 350°F oven for 15 minutes.
- Remove from the oven and sprinkle the chicken with the breadcrumb topping (You might not need all the breadcrumb topping.).
- Place the chicken back in the oven (uncovered) to cook another 10-20 minutes or until a meat thermometer reads 160°F when stuck in the middle of one of the middle breasts.
- Serve the chicken with a side of hot Dijon Cream Sauce for dipping.