Instead of spending time rolling and stuffing, this EASY Chicken Cordon Bleu Recipe has layers of chicken, ham, cheese, and bread crumbs, and then it's covered with this delicious white wine dijon sauce. Get ready to learn how to make the easy version of this classic dish (with the BEST chicken cordon bleu sauce ever).
1teaspoonfresh thyme leaves or ½ teaspoon dried thyme
2tablespoonsunsalted buttercut into 8 pieces
Instructions
Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
For the Dijon Cream Sauce:
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.
For the Breadcrumb Topping:
In a medium bowl, toss 1½ cups fresh breadcrumbs with 3 tablespoons melted butter and ¼ teaspoon kosher salt. Set aside.
For the Chicken:
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.