Why You’ll Love This this Crispy Cordon Bleu Chicken
This crispy cordon bleu takes all the fancy flavors you love and wraps them in a crunchy coating that’ll make you forget about boring weeknight dinners.
The creamy cheese and ham filling melts into pure comfort food magic, while those crushed french fried onions create the kind of golden crust that makes everyone at the table go quiet for a few blissful bites.
Plus, that creamy Dijon sauce on the side, well, it’s basically the grown-up version of dipping your chicken nuggets in honey mustard, except way more sophisticated and infinitely more delicious.
Ingredients List
This crispy cordon bleu chicken gets its magic from just a handful of ingredients that you probably already have hanging out in your fridge, plus a few special touches that make all the difference.
- 4 large boneless skinless chicken breasts
- 8 ounces softened cream cheese
- 1 cup swiss cheese, grated
- 1 1/2 cups cubed smoked ham
- 3 cups canned french fried onions, crushed
- 3 eggs
- Salt and pepper
- 1/2 cup Dijon mustard
- 1/2 cup mayonnaise
- 1/2 cup heavy cream
Let’s be real about the health factor here:
- This recipe is definitely more of a weekend treat than a weeknight health kick, what with all that cream cheese, mayo, and those crispy onions doing their delicious but indulgent thing
- The good news is you’re getting plenty of protein from the chicken and ham, so at least your muscles will be happy
- If you want to lighten things up a bit, you could swap some of the cream cheese for Greek yogurt, though honestly, sometimes you just need the real deal
- Those canned french fried onions are doing all the heavy lifting for crunch factor, but they’re also packing some serious sodium, so maybe go easy on the extra salt
Step by Step Directions
This crispy cordon bleu recipe transforms ordinary chicken breasts into restaurant-quality stuffed delights with a golden crunchy coating.
Directions:
- Make the sauce – Whisk together Dijon mustard, mayonnaise, and heavy cream in a saucepan over medium heat until smooth and warmed through, then set aside.
- Prepare the filling – Mix the cubed ham, softened cream cheese, grated Swiss cheese, and 1/2 cup of the crushed french fried onions in a bowl, seasoning with salt and pepper to taste.
- Butterfly the chicken – Slice each chicken breast horizontally almost all the way through, opening it like a book, then season both sides with salt and pepper.
- Stuff and secure – Divide the cheese and ham mixture evenly among the four chicken breasts, spreading it on one side before folding the other side over to close.
- Coat for crispiness – Beat the eggs in a shallow dish, dip each stuffed chicken breast in the beaten eggs, then roll thoroughly in the remaining crushed french fried onions.
- Bake to perfection – Place the coated chicken on a baking sheet and bake at 350°F for 20-30 minutes until the internal temperature reaches 165°F and the coating is golden brown.
- Serve immediately – Let rest for 2-3 minutes before slicing and serve with the warm mustard cream sauce on the side.
For even better heat distribution and professional results, consider using premium copper cookware when preparing your sauce and achieving that perfect golden-brown finish.
Substitutions and Variations
- Mustard magic – Whole grain mustard in the sauce adds delightful texture, or honey mustard creates a sweeter profile that kids tend to love more than the traditional tangy version.
- Make it mini – Pound chicken thighs flat instead of using breasts for individual portions that cook faster and cost less, though you might need toothpicks to keep everything together.
- Dairy-free dreams – Cream cheese substitutes work surprisingly well in the filling, and coconut cream can replace heavy cream in the sauce, though the flavor will definitely take a tropical turn.
Additional Things to Serve With This Dish
This crispy cordon bleu deserves sides that won’t compete with its star power but will definitely make your dinner guests think you’ve got some serious kitchen skills.
- Roasted asparagus with lemon – Those bright green spears cut through all that creamy richness, and honestly, anything that cooks in the same oven while your chicken bakes is a win in my book.
- Garlic mashed potatoes – Because sometimes you just need to lean into the comfort food atmosphere completely, and these fluffy clouds of carbs soak up that mustard sauce like nobody’s business.
- Simple mixed greens salad – A light vinaigrette helps cleanse the palate between bites, plus you can pretend you’re being healthy while eating breaded, cheese-stuffed chicken.
- Honey glazed carrots – The subtle sweetness plays nicely with the ham, and the bright orange color makes your plate look like you actually planned this whole meal instead of just winging it.
- Rice pilaf or wild rice – Neutral enough to let the chicken shine but interesting enough that people won’t think you just dumped some instant rice on the plate and called it a day.
Cooking Tips & Tricks (Chef’s Notes)
- Check internal temperature, not the clock – Your chicken is done at 165°F, period, because ovens are liars and timers are suggestions, but that little thermometer tells the truth every single time.
- Let them rest before slicing – Give those beauties 5 minutes to cool down after baking, otherwise all those lovely juices will run away faster than kids when you mention chores.
Nutritional Facts
Each serving packs a serious protein punch while delivering the indulgent comfort you’re craving.
- Calories per serving: Approximately 685-720 calories (based on 4 servings)
- Protein powerhouse: 45-50g of high-quality protein from chicken, ham, and cheese
- Fat content: 48-52g total fat, with about 20g saturated fat from the creamy cheese and rich sauce
- Carbohydrates: 12-15g carbs, mostly from the crispy onion coating
- Sodium heads up: 1,200-1,400mg sodium per serving due to ham, cheese, and French fried onions
- Calcium boost: 25-30% of daily calcium needs thanks to all that delicious cheese
- Iron contribution: 15-18% of daily iron requirements from the chicken and ham combo
- Cholesterol content: 180-200mg per serving from eggs, cheese, and chicken
Fun “Did You Know?”
Beyond those impressive nutritional numbers lies a dish with fascinating culinary secrets that’ll make you appreciate every bite even more.
I find it amazing that cordon bleu wasn’t actually invented in France – it originated in Switzerland! The name means “blue ribbon,” referencing the highest honor awarded to exceptional chefs.
Traditional versions use veal, not chicken, and the dish gained popularity in America during the 1960s.
Here’s something cool: the butterfly technique I use creates a natural pocket that prevents filling from leaking during cooking.
This method transforms ordinary chicken into restaurant-quality elegance that’s surprisingly achievable at home.
