FrenchMain course

Chicken Cordon Bleu With Mushroom Sauce

Name: Chicken Cordon Bleu With Mushroom Sauce
Prep time: 8 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons butter; 4 chicken breasts; 0.5 cup chicken broth; 2 tablespoons cooking oil; 1 tablespoon flour; 1 tablespoon parsley; 2 cloves garlic; 0.25 pound gruyere cheese; 0.25 cup half& half; 4 slices ham; 5 ounces mushrooms; 1 medium onion; 0.75 cup panko bread crumbs; 0.25 teaspoon salt; 0.5 teaspoon tarragon; 0.25 cup white wine

This chicken cordon bleu features chicken breasts stuffed with ham and gooey Gruyere, then coated in a seasoned panko crust. It gets a quick sear before baking in the oven, ensuring a crisp exterior and juicy interior. While the chicken bakes, you'll whip up a creamy mushroom sauce with white wine and fresh parsley. It's a satisfying main course that comes together in about 45 minutes.

Recipes.zone

August 29, 2026

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12 steps · 45 min total

Prepare Chicken Pockets

Carefully slice each chicken breast horizontally down the middle, stopping before you cut all the way through, to create a deep pocket.

Stuff and Secure Chicken

Into each pocket, tuck in the Gruyere slices and ham. Secure the opening with toothpicks or kitchen twine to keep the stuffing inside while cooking.

Season Panko

In a shallow dish, combine the 3/4 cup panko bread crumbs and 1/2 teaspoon tarragon.

Coat Chicken

Roll each stuffed chicken breast in the seasoned panko mixture, pressing gently to make sure it's evenly coated.

Sear Chicken

Heat a large pan over medium-high heat, then add the 2 tablespoons cooking oil. Once the oil shimmers, add the chicken breasts and sear for 1 to 2 minutes on each side, just until they're lightly golden.

Bake Chicken, Start Sauce

Transfer the seared chicken breasts to an oven preheated to 350 degrees F (180 °C). Bake for 25 to 30 minutes, or until the juices run clear when you pierce the thickest part of the chicken.

While the chicken bakes, grab a separate large sauté pan. Add the 2 tablespoons butter and melt it over medium heat.

Sauté Mushrooms

Add the 5 ounces sliced mushrooms to the melted butter and cook for 1 to 2 minutes, until they start to soften.

Add Aromatics

Stir in the minced 2 cloves garlic, 1 medium chopped onion, 1/4 teaspoon tarragon, and 1/4 teaspoon salt. Continue cooking for another 2 to 3 minutes, until the onion softens and becomes fragrant.

Stir in Flour

Sprinkle the 1 tablespoon flour over the vegetables and stir well, letting it cook for about a minute to coat everything and cook out the raw flour taste.

Thicken and Finish Sauce

Pour in the 1/4 cup white wine and 1/2 cup chicken broth, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer and let it cook until it's thick enough to coat the back of a spoon.

Remove the pan from the heat. Stir in the 1/4 cup half& half and the fresh 1 tablespoon chopped parsley.

Adjust Seasoning

Taste the sauce and add additional salt if needed.

Serve

Spoon the warm mushroom sauce generously over the baked chicken cordon bleu and serve immediately.

Chicken Cordon Bleu With Mushroom Sauce