Eggless Chicken Cordon Bleu
Classic French-inspired stuffed chicken can feel intimidating, but this version is genuinely approachable and delivers serious restaurant-level results for four people. Each breast gets pounded thin, rolled around savory deli ham and melty Swiss cheese, then coated in a crispy panko crust seasoned with garlic and onion powder. The clever trick here is using Dijon mustard whisked with a little water in place of an egg wash — it binds the breadcrumbs beautifully and adds a subtle tang that makes the whole dish more interesting. A quick 15-minute rest in the fridge before baking helps the coating stay put, so you get that satisfying golden crunch in every bite. The creamy Dijon pan sauce — built from butter, flour, chicken broth, and heavy cream — comes together while the chicken bakes and takes this from weeknight dinner to something genuinely special. No eggs appear anywhere in the recipe, from the coating station to the sauce, so there's no need to swap or substitute a thing. Finish with a little fresh parsley and get ready for everyone at the table to ask for seconds.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6–7 oz each)
- 4 slices deli ham (about 4 oz total)
- 4 slices swiss cheese (about 3 oz total)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the coating
- ½ cup all-purpose flour
- 3 tbsp dijon mustard
- 2 tbsp water
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil
For the sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 tbsp dijon mustard
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each breast with the salt and pepper.
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