Easy Chicken Cordon Bleu with the BEST Chicken Cordon Bleu Sauce EVER is my favorite recipe for entertaining a crowd. Instead of spending time rolling and stuffing, this Chicken Cordon Bleu Recipe has layers of chicken, ham, cheese, bread crumbs, and is delicious white wine dijon sauce. Get ready to learn how to make Chicken Cordon Bleu as well as what to SERVE with Chicken Cordon Bleu. Best easy chicken recipe ever.
This Easy Chicken Cordon Bleu Recipe is one of my favorite easy weeknight meals.
Easy Chicken Cordon Bleu is such an amazing recipe. 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!
We have worked our easy magic with classic recipes such as Easy French Silk Pie, our Easy White Queso, and Easy Banana Bread. Some of my favorite recipes with none of the fuss! This Easy Chicken Cordon Bleu is no exception.
This EASY CHICKEN CORDON BLEU is such a great recipe because to be honest, it’s juicier and tastier than some tradition cordon bleu recipes. I prefer this version to the pounded and rolled version for that reason. Plus it’s so much simpler. It has all the flavors you love about the original, but in an easy and quick version. I’m in love!
Tell me about the BEST Chicken Cordon Bleu Sauce EVER!!!
Two words…dijon and WINE. This Chicken Cordon Bleu Sauce is everything I want it to be and more. I’m lucky if I can make this recipe without diving into the sauce head first. It’s nothing short of divine.
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. Yep…it’s the white wine.
What do you serve with Easy Chicken Cordon Bleu for a side dish?
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. It has gone straight into the weekly dinner rotation for us. I love it served with Herb Roasted Potatoes, Roasted Parmesan Broccoli, Brussels Sprouts with Pear and Blue Cheese, or even pasta or rice. You can’t go wrong. This Easy Chicken Cordon Bleu is an instant favorite recipe.
FREE CHICKEN EBOOK
The Cookie Rookie is practically famous for amazing Chicken Recipes, mostly due to this Easy Chicken Cordon Bleu. We have so many other chicken favorites that I hope you check out, and even have a FREE EBOOK for subscribers (click to find out more). I’m here for all your easy chicken recipes needs!
Click here to check out our full Baked Chicken Guide for more EASY baked chicken recipes!
Where did Chicken Cordon Bleu get it’s name?
The French term “Cordon Bleu” translates roughly to “Blue Ribbon”. So basically this BLUE RIBBON CHICKEN is the best recipe ever. I know you’ll agree.
How to make Chicken Cordon Bleu traditionally?
The more complicated version of this recipe calls for pounding the chicken thin, rolling it with ham and cheese, and then breading and frying. This Easy Chicken Cordon Bleu is not only simpler, it’s also HEALTHIER! (no frying)
What kind of cheese do you use in Chicken Cordon Bleu?
Traditionally you’ll find Swiss Cheese on this recipe. We love it with Swiss or even better, with Gruyere.
We hope you enjoy this recipe as much as we do! It’s been a family favorite since we first tasted it…especially that Chicken Cordon Bleu Sauce! Be still my HEART!
Watch the video or see the recipe card below for details on How to Make Easy Chicken Cordon Bleu. Enjoy!
If it’s CHICKEN RECIPES you crave, we have so many amazing options right up your alley. Be sure to try our Baked Fried Chicken, Chicken Tacos, Chicken Nachos, Caesar Chicken, Chicken Pot Pie Casserole, and Easy Chicken Tortilla Soup. Those are just to name a few. Can you tell I love Chicken?! Predictable? Maybe. Delicious, HECK YES!
- *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 white 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
- 6 boneless skinless chicken breasts
- Kosher salt & freshly ground black pepper
- 8-12 very thin slices of Ham
- 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.