Stuffed Chicken Cordon Bleu Bake
This Stuffed Chicken Cordon Bleu Bake turns the classic rolled version into an easy, family-friendly casserole-style dish—no rolling or toothpicks needed if you prefer (though they help keep the filling secure). Juicy chicken breasts are stuffed with melty Swiss cheese and savory ham, breaded with a seasoned Parmesan crust, baked until golden, then finished with a luscious Dijon cream sauce. It’s comforting, cheesy, and perfect for weeknight dinners or special occasions! 🍗🧀🥓
These golden, saucy chicken bakes are loaded with flavor—crispy breading, gooey cheese, and creamy sauce:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories per serving: ~480 kcal
Ingredients
- 4 large boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham (thinly sliced)
- 1 cup seasoned breadcrumbs (Italian-style or plain + extra herbs)
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat & Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Stuff the Chicken: Using a sharp knife, carefully slice each chicken breast horizontally to create a deep pocket (cut almost all the way through but leave one side attached). Place 1 slice of Swiss cheese and 1 slice of ham inside each pocket. Secure the opening with toothpicks if desired (remove before serving).
- Set Up Breading Station: Prepare three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs
- Bowl 3: Mix seasoned breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper
- Bread the Chicken: Dredge each stuffed chicken breast in flour (shake off excess), dip in beaten eggs, then coat thoroughly in the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Arrange & Drizzle: Place the breaded chicken breasts in the prepared baking dish. Drizzle evenly with melted butter for extra golden crispiness.
- First Bake: Bake uncovered for 25 minutes until the breading starts to turn golden.
- Make the Dijon Cream Sauce: While the chicken bakes, whisk together heavy cream and Dijon mustard in a small saucepan over medium heat. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, until slightly thickened. Season lightly with salt and pepper if desired.
- Finish Baking: Remove chicken from oven, pour the cream sauce evenly over the top (it will bubble up beautifully). Return to the oven and bake another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden and bubbly.
- Rest & Serve: Let rest 5 minutes. Remove toothpicks if used. Garnish with chopped fresh parsley. Serve hot with the creamy sauce spooned over each piece.
Tips for Success
- No Toothpicks Option: If you prefer, simply pound the chicken breasts thinner, layer ham and cheese on top, roll, and secure with toothpicks—or skip rolling and bake open-faced style (the sauce will hold it together).
- Extra Crispy: For even more crunch, broil the last 2 minutes (watch closely to avoid burning).
- Make Ahead: Bread the chicken up to a day ahead, refrigerate, then bake when ready (add 5–10 minutes to cook time if cold).
- Side Ideas: Serve with steamed green beans, roasted broccoli, or a simple green salad to balance the richness.
This Stuffed Chicken Cordon Bleu Bake is cheesy, creamy, and full of classic flavor—comfort food made easy and delicious! Enjoy every bite! ✨🍽️
