Chicken Cordon Bleu

Preheat Oven

Preheat your oven to 400°F (200°C).

Pound the Chicken

Place one chicken breast between two sheets of plastic wrap.

Pound with a meat mallet to an even 1/4-inch thickness.

Repeat with the remaining three chicken breasts.

Season the Chicken

Season the top surface of each pounded breast with a pinch of salt and pepper.

Fill and Roll

Lay one slice of ham flat on top of each seasoned chicken breast.

Place one-quarter of the Gruyère slices over the ham, leaving a 1/2-inch border on all sides.

Starting at the shorter end, tightly roll the chicken up over the filling like a jelly roll.

Secure the seam with 2 toothpicks so the roll holds its shape.

Repeat with the remaining chicken breasts.

Set Up Breading Station

Place the flour in one shallow bowl.

Beat the eggs in a second shallow bowl until fully combined.

Combine panko, garlic powder, onion powder, smoked paprika, remaining salt, and remaining pepper in a third shallow bowl.

Stir the panko mixture together until the spices are evenly distributed.

Bread the Chicken

Roll one chicken bundle in the flour, coating all sides, and shake off the excess.

Dip the floured bundle into the beaten egg, letting the excess drip off.

Press the bundle into the seasoned panko, turning to coat evenly on all sides.

Place the breaded bundle on a plate and repeat with the remaining three rolls.

Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.

Place all four chicken bundles seam-side down in the skillet.

Sear for 2 minutes per side, turning carefully, until golden brown on all sides — about 8 minutes total.

Bake

Transfer the skillet to the preheated oven and bake for 18–22 minutes, until the internal temperature reaches 165°F (74°C).

Rest the Chicken

Remove the skillet from the oven and let the chicken rest on a plate for 5 minutes while you make the sauce.

Make the Dijon Cream Sauce

Melt butter in a medium saucepan over medium heat.

Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.

Sprinkle in the tablespoon of flour and stir continuously for 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth while whisking constantly to prevent lumps.

Pour in the heavy cream and whisk to combine.

Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened.

Remove the pan from heat and whisk in the Dijon mustard and lemon juice.

Taste the sauce and adjust salt and pepper as needed.

Serve

Remove and discard the toothpicks from each chicken bundle.

Place each chicken cordon bleu on a plate and spoon the Dijon cream sauce generously over the top.

Garnish with freshly chopped parsley and serve immediately.