Deconstructed Chicken Cordon Bleu

Name: Deconstructed Chicken Cordon Bleu with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes, cubed; 2 tbsp olive oil; 1 packet dry onion soup mix; 1 tsp paprika; salt, to taste; 4 thin-sliced chicken breasts (about 1.5 lbs); 1.5 cups Italian-style panko breadcrumbs; 1 tsp garlic powder; 1/2 tsp black pepper; 1/2 lb deli ham, thinly sliced; 8 slices Swiss cheese; 2 tbsp butter; 2 tbsp all-purpose flour; 1.5 cups milk; 1 tbsp Dijon mustard; 1 cup shredded Swiss cheese

This deconstructed chicken cordon bleu skips the tedious rolling and frying, instead layering crispy panko-crusted chicken with ham and Swiss cheese under a homemade Dijon cheese sauce. It delivers all the flavor of the French classic in a straightforward weeknight format.

🌍American 🏷️Chicken cordon bleu 🏷️Deconstructed 🏷️Chicken 🏷️Ham Swiss cheese

🏷️

🏷️Dijon sauce

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TikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs russet potatoes, cubed
2 tbsp olive oil
1 packet dry onion soup mix
1 tsp paprika
salt, to taste
4 thin-sliced chicken breasts (about 1.5 lbs)
1.5 cups Italian-style panko breadcrumbs
1 tsp garlic powder
1/2 tsp black pepper
1/2 lb deli ham, thinly sliced
8 slices Swiss cheese
2 tbsp butter
2 tbsp all-purpose flour
1.5 cups milk
1 tbsp Dijon mustard
1 cup shredded Swiss cheese

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Instructions

1
Preheat your oven to 400°F (200°C). On a baking sheet, toss cubed potatoes with olive oil.
2
Season the potatoes with dry onion soup mix, paprika, and salt. Mix well to coat evenly.
3
Roast the potatoes for 25-30 minutes, or until golden and crispy. While they roast, prepare the chicken.
4
In a shallow dish, combine panko breadcrumbs, garlic powder, and black pepper.
5
Dredge each chicken breast in the seasoned panko, pressing firmly to adhere. Place on a separate baking sheet.
6
Bake the chicken for 20-25 minutes, or until cooked through and the breading is golden brown.
7
While the chicken bakes, lightly cook the deli ham in a skillet over medium heat. This step is optional but recommended for better flavor.
8
Once the chicken is cooked, layer the warmed ham on top of each chicken breast.
9
Place slices of Swiss cheese over the ham. Return to the oven for 1-2 minutes to melt the cheese.
10
To make the sauce, melt butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for 1 minute.
11
Gradually whisk in the milk until the sauce is smooth and begins to thicken.
12
Stir in the Dijon mustard, salt, and pepper.
13
Remove the sauce from the heat and stir in the shredded Swiss cheese until it's completely melted and the sauce is smooth.
14
Serve the chicken topped with the Dijon cheese sauce, with the roasted potatoes on the side.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about ¼ inch) before breading to ensure uniform cooking and crispness.
Toast the panko in a dry skillet for 2–3 minutes before coating to deepen color and crunch.
Layer ham and cheese directly on hot chicken straight from the oven so they soften slightly before the sauce is added.
Make the Dijon cheese sauce while chicken bakes to save time; keep it warm over low heat and stir occasionally to prevent scorching.

Substitutions

Deli ham → prosciutto or smoked turkey (prosciutto will be saltier; reduce added salt slightly)
Panko breadcrumbs → regular breadcrumbs (texture will be less crispy; consider panfrying instead of baking)
Italian-style panko → plain panko (omit or add dried Italian herbs to the coating)
Russet potatoes → red potatoes or baby gold (reduce cube size for even cooking)

Storage & make-ahead

Store covered in the refrigerator up to 3 days; reheat at 350°F for 10–12 minutes until warmed through.

Common Questions

Can I make this ahead?

Yes. Assemble the chicken, ham, and cheese on a baking sheet, cover, and refrigerate up to 4 hours. Pour the Dijon cheese sauce over just before baking.