Comfort Food Recipes meet a classic that we all crave. I pan sear the chicken then tuck in ham and swiss. You get that cozy bite we chase with tarragon chicken recipe, food recipes with chicken, Food Recipes With Chicken, recipes with chicken, good chicken recipes, chicken recipes. Warm, crisp, melty, simple. Dinner smiles all round. I make this when the day runs long and I want a win at the table. The crumbs go golden and the cheese softens. Steam lifts as I slice and a small cloud of savor drifts over the plate. The fork slides through a tender pocket and the ham gives a gentle snap. I plate it with green beans or a lemon salad and it never lasts. You can prep ahead then cook when the crew walks in. It is calm, friendly cooking that feels like home.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Cordon Bleu Recipe
- 3) Ingredients for Chicken Cordon Bleu
- 4) How to Make Chicken Cordon Bleu
- 5) Tips for Making Chicken Cordon Bleu
- 6) Making Chicken Cordon Bleu Ahead of Time
- 7) Storing Leftover Chicken Cordon Bleu
- 8) Try these comfort meals next
- 9) Chicken Cordon Bleu
- 10) Nutrition
1) Key Takeaways
- Thin chicken rolls stay neat and cook fast
- Ham and swiss give a warm melt and a mild snap
- Breadcrumbs turn crisp and keep the meat moist
- A quick pan sear builds color and helps the crust set
- Oven time is short so dinner lands on time
- A light creamy sauce brings balance and shine
2) Easy Chicken Cordon Bleu Recipe
We chase comfort food recipes on long days and short nights. Comfort food recipes calm a room and settle a table. I reach for this chicken when I want soft meat, a crisp coat, and a pool of warm cheese. The steps stay tight. The payoff feels big. I say that as a cook and as a hungry person. Cozy dinner ideas often start with a skillet and a sheet pan. This one does too.
I pound the chicken with steady taps. I tuck in ham and swiss. I roll and breathe and smile when the seam holds. I whisk an egg with a touch of mustard. The coat grips and browns and turns into a shell. The fork meets that shell and then slides through a tender core. We pass plates. We taste and nod. We call for a little more creamy sauce.
This dish fits a quiet night and a loud one. It wins with kids and with guests. It sits next to green beans or a lemon tossed salad. It holds well and slices clean. If you love homestyle dinners, you will love this. I wrote the steps with plain words so you can cook with ease. Linda from Cook Daily Recipe makes it often and stands by it.
3) Ingredients for Chicken Cordon Bleu
Chicken breasts even pieces work best and keep the cook time even
Deli ham thin slices fold well and add a light savory note
Swiss cheese melts smooth and gives gentle tang
Breadcrumbs fine dry crumbs brown fast and stay crisp
Parmesan a spoon in the crumbs adds nutty depth
All purpose flour a light dusting helps the coat cling
Eggs beaten with a touch of Dijon for body
Dijon mustard sharp bite that wakes the crumb
Milk loosens the egg wash for even cover
Dried tarragon soft anise note that suits chicken
Garlic powder quick savory lift without fuss
Onion powder gentle sweet depth in each bite
Salt and black pepper steady base that ties the flavors
Olive oil quick sear that sets the crust
Butter start for a simple cream pan sauce
Chicken broth light body that carries the sauce
Cream smooth finish that loves the crumb
Lemon juice a small squeeze to cut the richness
Nutmeg a small pinch for warmth
4) How to Make Chicken Cordon Bleu
Step one Set the oven to three seven five F and line a sheet pan with parchment
Step two Place one chicken piece between plastic and pound to even thickness
Step three Lay on ham and swiss then roll and rest seam down
Step four Dust with flour dip in egg with Dijon then press into crumbs with parmesan garlic and tarragon
Step five Warm olive oil in a skillet and sear each roll until light gold
Step six Move to the pan and bake until the center reads one six five F then rest
Step seven For the sauce melt butter whisk in flour add broth then cream finish with lemon a pinch of nutmeg salt and pepper
5) Tips for Making Chicken Cordon Bleu
Chill the rolled chicken for a short spell before you bread. The seam firms and the shape holds. Your coat stays tight in the pan and in the oven. That small pause pays off with clean slices and neat plates. I learned this on a busy weeknight and never skipped it again.
Use fresh crumbs if you like a softer bite or dry crumbs if you want more crunch. I like dry for a louder crack. A touch of parmesan in the mix adds body and helps browning. If you crave homestyle dinners, this small tweak will make you grin.
Keep the sauce light and warm. You want a pour not a paste. If it thickens on you, whisk in a splash of broth. Taste and add a squeeze of lemon. That bright edge pairs well with a rich chicken dinner and a simple salad.
6) Making Chicken Cordon Bleu Ahead of Time
Roll the chicken in the morning. Wrap and chill. The shape sets and the crumb goes on fast at night. You head into dinner with calm hands and clear steps. Comfort food recipes help most when the day ran long. This one meets that need without fuss.
Bread up to the sear and stop. Stack the pieces on a tray and chill. When you reach oven time, the cook moves quick. Family comfort meals feel easy when prep sits ready. I like this plan for guests since it frees me to chat and laugh.
Make the sauce and hold it warm on the lowest heat or reheat with a small splash of broth. Stir and watch the shine return. The plate lands with crisp coat tender meat and a smooth creamy sauce. That is the kind of win I want on a weeknight.
7) Storing Leftover Chicken Cordon Bleu
Cool the chicken on a rack so steam does not soften the crust. Pack slices in a shallow box with a sheet of paper between layers. The coat stays crisp and the cheese rests in place. The box goes in the fridge for up to three days.
Reheat on a hot sheet pan so the crumb snaps again. Skip the microwave for the main piece. Warm the sauce on the stove and thin with broth if it tightens. Spoon over the hot slices and add a squeeze of lemon. The bite feels close to day one.
If you batch cook, freeze the rolled raw pieces without the crumb. Thaw in the fridge then bread and cook fresh. That way you keep texture and keep flavor. Comfort food recipes serve you best when they stay simple and smart.
8) Try these comfort meals next
9) Chicken Cordon Bleu
Chicken Cordon Bleu for Comfort Food Recipes fans
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 8 thin slices deli ham
- 8 thin slices swiss cheese
- 1 cup fine dry breadcrumbs
- 1 half cup grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried tarragon or 2 teaspoons fresh chopped
- Salt and black pepper
- 1 cup all purpose flour
- 2 large eggs beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons milk
- 2 tablespoons olive oil for searing
For the Cream Sauce
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream or half and half
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Pinch of nutmeg
- Salt and black pepper
Instructions
Prep the Chicken
- Set the oven to 375 F. Line a sheet pan with parchment.
- Place a chicken breast between two sheets of plastic. Pound to an even half inch thickness.
- Season both sides with salt and pepper. Lay on a board.
- Top each with 2 slices ham and 2 slices swiss. Roll up snug. Tuck the ends in to keep the cheese inside.
Set Up Breading
- Put flour in one shallow bowl.
- In a second bowl whisk eggs with Dijon and milk until smooth.
- In a third bowl mix breadcrumbs, parmesan, garlic powder, onion powder, and tarragon.
Bread and Sear
- Dredge each roll in flour. Shake off extra.
- Dip in the egg mix. Coat all sides.
- Press into the breadcrumb mix until well coated.
- Warm olive oil in a skillet over medium heat. Sear the chicken on all sides until light golden.
Bake
- Move the seared rolls to the sheet pan seam side down.
- Bake 18 to 22 minutes until the thickest part reads 165 F and juices run clear.
- Rest 5 minutes. Slice into rounds or serve whole.
Make the Cream Sauce
- Melt butter in a small saucepan over medium heat.
- Whisk in flour. Cook 1 minute to make a blond roux.
- Slowly whisk in chicken broth then cream. Keep whisking until smooth.
- Whisk in Dijon, lemon juice, and nutmeg. Simmer until slightly thick and silky.
- Taste and add salt and pepper.
Serve
- Spoon warm sauce over the chicken.
- Finish with a pinch of tarragon.
- Add a simple salad or buttered noodles on the side.
10) Nutrition
Serving size one piece Calories five sixty Sodium nine fifty mg Fat thirty one g Saturated fat fifteen g Carbs twenty four g Fiber one g Protein forty eight g Cholesterol one eighty mg Values are home kitchen estimates and will vary with size of chicken and amount of crumb and sauce
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