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Chicken Cordon Bleu for Comfort Food Recipes fans

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: French-American
Keywords: Chicken Cordon Bleu, chicken recipes, comfort food recipes, easy chicken dinner, family dinner, Food Recipes With Chicken, good chicken recipes, recipes with chicken, tarragon chicken recipe
Servings: 4 servings
Author: Linda

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

  1. Set the oven to 375 F. Line a sheet pan with parchment.
  2. Place a chicken breast between two sheets of plastic. Pound to an even half inch thickness.
  3. Season both sides with salt and pepper. Lay on a board.
  4. 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

  1. Put flour in one shallow bowl.
  2. In a second bowl whisk eggs with Dijon and milk until smooth.
  3. In a third bowl mix breadcrumbs, parmesan, garlic powder, onion powder, and tarragon.

Bread and Sear

  1. Dredge each roll in flour. Shake off extra.
  2. Dip in the egg mix. Coat all sides.
  3. Press into the breadcrumb mix until well coated.
  4. Warm olive oil in a skillet over medium heat. Sear the chicken on all sides until light golden.

Bake

  1. Move the seared rolls to the sheet pan seam side down.
  2. Bake 18 to 22 minutes until the thickest part reads 165 F and juices run clear.
  3. Rest 5 minutes. Slice into rounds or serve whole.

Make the Cream Sauce

  1. Melt butter in a small saucepan over medium heat.
  2. Whisk in flour. Cook 1 minute to make a blond roux.
  3. Slowly whisk in chicken broth then cream. Keep whisking until smooth.
  4. Whisk in Dijon, lemon juice, and nutmeg. Simmer until slightly thick and silky.
  5. Taste and add salt and pepper.

Serve

  1. Spoon warm sauce over the chicken.
  2. Finish with a pinch of tarragon.
  3. Add a simple salad or buttered noodles on the side.

Notes

Use thin ham and swiss so the roll stays tight. Chill the rolls for 15 minutes before breading to help them hold. Air fryer method set to 360 F and cook 14 to 18 minutes turning once. For a lighter sauce swap half the cream with milk. Leftovers keep in the fridge up to 3 days. Reheat in a hot oven so the crumb stays crisp. Add a tiny splash of broth to loosen the sauce if it tightens.