Sandra Creamy Swiss cheese and salty ham elevate this chicken cordon bleu to a bistro-style masterpiece you’ll always want in your Sunday dinner rotation. It’s delicious with roasted asparagus, buttery mashed potatoes, crisp white wine, lemon wedges; in fact most things.
Joanna Gaines Chicken Cordon Bleu Recipe Ingredients
Chicken & Coating:
- 2 small chicken breasts (around 6-7 oz each)
- 4 slices Swiss cheese
- 4 to 6 slices ham
- 1/2 cup Panko breadcrumbs
- Oil spray
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
- Salt and black pepper to taste
Dijon Cream Sauce:
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
How To Make Joanna Gaines Chicken Cordon Bleu Recipe
- Toast the panko: Preheat your oven to 200ºC/390ºF. Spread the panko breadcrumbs on a baking tray, give them a quick spray with oil, and bake for about 3 minutes until they are a light, beautiful golden brown. Scrape them into a bowl immediately so they stop cooking.
- Prep the chicken: Use a sharp knife to cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Fold the Swiss cheese slices in half and tuck two pieces into each pocket along with the ham slices. Secure the openings with two toothpicks to keep all that cheesy goodness inside, then season the outside with salt and pepper.
- Coat the chicken: In a small bowl, whisk together the mayonnaise and Dijon mustard. Spread this creamy mixture generously over the top and sides of the stuffed chicken breasts. Sprinkle the toasted panko over the chicken, using your hands to gently press the crumbs into the sides so they stick perfectly, then give them one final light spray of oil.
- Bake to perfection: Place the chicken on a baking tray and bake for 25 to 30 minutes, or until the crust is a deep golden brown and the chicken is just cooked through. Remember to remove the toothpicks before serving!
- Make the Dijon sauce: While the chicken is in the oven, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute to toast the roux. Gradually whisk in the milk until smooth, then stir in the mustard and parmesan. Simmer for about 3 minutes, whisking constantly, until the sauce has thickened into a velvety glaze.
- Serve: Spoon the warm Dijon cream sauce over the crispy chicken and serve immediately while the cheese inside is still gooey and melted.
Recipe Tips
- How to get the best cheese melt: Use Swiss cheese as suggested; it melts beautifully but holds its shape better than mozzarella, which tends to leak out of the chicken more easily.
- Why toast the breadcrumbs first: Because the chicken only bakes for a short time, toasting the panko beforehand ensures your crust is perfectly golden and crunchy rather than pale and soft.
- How to prevent dry chicken: Don’t overbake; use a meat thermometer to check that the internal temperature reaches 165 F (74 C). The mayo coating also acts as a barrier to keep the moisture locked in.
- Best way to seal the pocket: If your chicken breasts are particularly thick, use extra toothpicks and weave them through the meat like a needle to ensure the cheese doesn’t escape.
What To Serve With Joanna Gaines Chicken Cordon Bleu Recipe?
This Joanna Gaines Chicken Cordon Bleu Recipe is a rich, elegant meal that needs a fresh finish! A side of Lemon Butter Asparagus is the classic choice to cut through the creamy Dijon sauce. For a heartier touch, a scoop of Garlic Mashed Potatoes adds a lovely silkiness that pairs perfectly with the crispy chicken! A chilled glass of Sauvignon Blanc or a Sparkling Apple Cider pairs wonderfully with the salty ham and Swiss flavors.
How To Store Joanna Gaines Chicken Cordon Bleu Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: To keep the crust crispy, reheat the chicken in an oven or air fryer at 350 F for about 10 minutes. Avoid the microwave as it will make the breading soggy.
- Freeze: You can freeze the stuffed but uncooked chicken for up to 2 months. Thaw completely in the fridge before following the breading and baking steps.
Joanna Gaines Chicken Cordon Bleu Recipe Nutrition Facts
- Calories: 590 kcal
- Total Fat: 24 g
- Saturated Fat: 9 g
- Cholesterol: 207 mg
- Sodium: 996 mg
- Total Carbohydrates: 19 g
- Protein: 72 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, Gruyere or even White Cheddar works well, though they may ooze more than Swiss. Ensure you seal the pocket tightly with toothpicks.
The “Super Easy” method uses a mayo-mustard spread as the binder, which is faster and keeps the chicken moister. The “Quick Dredge” involves dipping in a flour-egg wash for a more traditional, slightly thicker crust.
While the chicken is delicious on its own, the Dijon Cream Sauce adds a professional, restaurant-quality finish that ties the ham and Swiss flavors together.
Try More Recipes:
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Chicken Parmesan Recipe
- Joanna Gaines Chicken Florentine Recipe
Joanna Gaines Chicken Cordon Bleu Recipe
Description
Tender chicken breasts stuffed with savory ham and Swiss cheese, coated in a crispy Panko crust and topped with a rich Dijon cream sauce.
Ingredients
Instructions
- Toast panko for 3 minutes at 390°F until golden.
- Cut pockets in chicken; stuff with cheese and ham. Seal with toothpicks.
- Mix mayo and mustard; spread over chicken and press in the toasted panko.
- Bake for 25-30 minutes until golden and cooked through.
- For the sauce, make a roux with butter and flour, whisk in milk, then add mustard and parmesan.
- Simmer sauce until thickened and serve over the warm chicken.
Notes
- Swiss cheese is best for staying inside the pocket while melting.
- Toasting panko first is essential for a golden, crunchy exterior.
- Remove toothpicks before serving to guests.
