Get ready for an absolutely show-stopping meal that’s far easier to make than it looks! This Hasselback Chicken Cordon Bleu transforms classic flavors into an elegant, family-friendly dish perfect for any weeknight. We use the clever Hasselback technique to create gorgeous slits in the chicken, perfect for stuffing with bacon and Swiss cheese. This method ensures every bite is flavorful and juicy, making it a delicious dinner solution!
Why You’ll Love This Hasselback Chicken Cordon Bleu Recipe
This recipe truly simplifies a gourmet classic, making it perfect for busy parents and beginners.
- Effortlessly Impressive: Invented in Sweden, the distinctive Hasselback cooking method creates a beautiful presentation with minimal effort, making your Hasselback chicken look restaurant-quality.
- Incredible Flavor: Each slice holds a burst of savory bacon and melty Swiss cheese, perfectly complemented by a crisp, buttery panko topping.
- Surprisingly Easy: With our clear, step-by-step guide, even novice cooks can master this impressive dish.
- Family Favorite: This comforting combination of chicken, bacon, and cheese is always a hit at the dinner table.
- Quick Weeknight Meal: You can get this delicious meal on the table in under an hour, perfect for busy evenings.
Ingredients
To create this delightful Hasselback Chicken Cordon Bleu, gather these simple items. You’ll need two large chicken breast halves, approximately 8-10 ounces each, trimmed. For the filling, have 3-5 slices of deli bacon and 3-5 slices of Swiss cheese ready. A half cup of panko or regular breadcrumbs will form our crispy topping. For the rich sauce and topping, you’ll need 3 tablespoons of butter, divided, and 1 tablespoon of Dijon mustard. Finish with 1 teaspoon of salt and 1/4 teaspoon of black pepper for seasoning.
Notes & Substitutions
- Chicken Breast: Choose similarly sized, thick chicken breasts for even cooking. Organic or free-range chicken often has superior flavor and texture.
- bacon Options: Thinly sliced deli bacon works wonderfully for easy stuffing. For a more robust flavor, try a slightly thicker, good quality smoked bacon.
- Swiss Cheese: Classic Swiss cheese melts beautifully. Gruyère is a fantastic alternative for a nuttier flavor, or use provolone for a milder taste.
- Panko vs. Breadcrumbs: Panko breadcrumbs provide a lighter, crisper texture. Regular breadcrumbs are a fine substitute if that’s what you have on hand, though they will yield a slightly denser crust.
- Dijon Mustard Alternatives: If you’re out of Dijon, a touch of spicy brown mustard can offer a similar tang. For a milder flavor, use yellow mustard, but note the taste will be less complex.
Equipment
You don’t need many special tools for this recipe. Have a sharp chef’s knife ready for precise slicing. A sturdy cutting board is essential for safety. A baking sheet or a shallow baking dish, lined for easy cleanup, will hold your Hasselback Chicken Cordon Bleu. You’ll also need a small nonstick skillet for toasting the breadcrumbs and making the sauce, a basting brush to apply the delicious Dijon butter, and a reliable meat thermometer to ensure perfect doneness.
Instructions
Follow these easy steps to create your perfect Hasselback Chicken dinner.
Step 1: Prepare Chicken & Oven
Preheat your oven to a toasty 400°F (200°C). Line a baking sheet or a baking dish with parchment paper or foil, or simply grease it lightly. This makes cleanup a breeze. Next, take your chicken breasts and trim off any excess fat or hanging pieces. Lay one breast flat and, starting at one end, slice it from the top down, stopping about half an inch from the bottom. Repeat these slices in roughly one-inch intervals across the entire chicken breast. You want to create pockets without cutting all the way through. Place each prepared chicken piece on your lined pan or dish. Season generously with salt and pepper on both sides.
Step 2: Toast Panko Topping
Place a nonstick skillet over medium heat on your stove. Add 1 tablespoon of butter to the warm pan. Once the butter has melted and is shimmering, add the panko breadcrumbs. Stir constantly to coat the panko evenly in the butter. Continue cooking until the breadcrumbs turn a beautiful golden brown and become fragrant, about 3-5 minutes. Immediately remove the toasted panko from the skillet and set it aside in a small bowl to cool slightly.
Step 3: Make Dijon Butter
Carefully wipe out the skillet you just used, or grab a clean one. Return it to the stove, setting the heat to medium-low. Add the remaining 2 tablespoons of butter to the pan and allow it to melt completely. Once the butter is fully melted, quickly whisk in the Dijon mustard until it is well combined and smooth. Keep the heat low to prevent the butter mixture from splattering or burning, ensuring a silky, flavorful sauce.
Step 4: Assemble Chicken
Now it’s time to build your delicious Hasselback Chicken Cordon Bleu. Using a clean basting brush, paint the tops of the seasoned chicken breasts generously with the warm Dijon butter mixture. Ensure every surface is coated for maximum flavor. Next, sprinkle the toasted panko breadcrumbs all over the buttered chicken, gently pressing them down to ensure they adhere well. Finally, take your bacon and Swiss cheese slices. Carefully stuff one slice of bacon and one slice of Swiss cheese into each slit you created on top of the chicken breast. Alternate the bacon and cheese if desired, ensuring they are nestled securely.
Step 5: Bake Hasselback Chicken
Carefully transfer your assembled chicken to the preheated oven. Roast for 20-25 minutes. The precise timing will depend on the thickness of your chicken breasts. The most important thing is to ensure the internal temperature of the thickest part of the chicken reaches a safe 165°F (74°C). According to the USDA, these safe minimum internal temperatures for poultry are crucial for food safety. You’ll also know it’s done when the chicken is golden brown, the cheese is bubbly and melted, and the panko topping is beautifully crispy.
Step 6: Rest and Serve
Once your chicken is perfectly baked, remove the pan from the oven. Let the Hasselback chicken rest directly on the pan for about 5 minutes before slicing and serving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring your chicken stays wonderfully moist and tender. Serve immediately with your favorite side dishes and enjoy every flavorful bite!
Pro Tips & Troubleshooting
- Perfect Hasselback Slices: Use a very sharp knife and don’t rush. You can place chopsticks on either side of the chicken breast to act as guides, preventing you from slicing all the way through.
- Stuffing bacon and Cheese: Cut bacon and cheese slices to fit the width of your chicken slits. Fold the slices gently to slide them in, ensuring they are snug but not overflowing.
- Prevent Dry Chicken: Do not overcook! Use a meat thermometer to pull the chicken as soon as it hits 165°F. The resting period is also crucial for retaining moisture.
- Crispy Topping: Ensure your panko is well-toasted before baking. Brushing generously with Dijon butter helps the panko crisp up perfectly in the oven.
- Accurate Thermometer Use: Insert the meat thermometer into the thickest part of the chicken, avoiding any bone or stuffing, for the most precise reading.
Serving, Storage, & Variations
This versatile Hasselback chicken dish pairs beautifully with many sides and is great for meal prep.
Serving Suggestions
Serve this impressive dish with a light, fresh green salad tossed in a vinaigrette to balance the richness. Roasted asparagus, steamed green beans, or broccoli make excellent vegetable companions. A simple rice pilaf or creamy mashed potatoes are also perfect for soaking up any delicious juices.
Storage & Reheating
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the oven at 300°F (150°C) until heated through, covering with foil to prevent drying. You can also microwave individual portions, but the topping may not stay as crispy. This dish is best enjoyed fresh.
Variations
Get creative with your fillings! Try different cheese combinations like provolone, smoked gouda, or even cheddar for a bolder flavor. You could also add other fillings such as cooked bacon, spinach, or sun-dried tomatoes alongside the bacon and cheese. For a different coating, experiment with finely crushed crackers or seasoned breadcrumbs mixed with herbs.
Nutrition Information
This estimate is for one serving of Hasselback Chicken, prepared as directed.
While exact values can vary based on specific ingredients and brands, this provides a general idea.
| Nutrient | Amount (Estimate) |
|---|---|
| Calories | 550-600 kcal |
| Protein | 50-55 g |
| Total Fat | 30-35 g |
| Saturated Fat | 15-18 g |
| Carbohydrates | 10-15 g |
| Fiber | 0-1 g |
| Sodium | 800-950 mg |
Disclaimer: This is an estimated nutritional value. Actual values may vary based on specific brands, preparation, and portion sizes.
FAQ
- Can I use frozen chicken breasts?
Yes, you can, but ensure they are fully thawed in the refrigerator before preparing. Pat them dry thoroughly to help the seasoning and topping adhere well. - What if my chicken is very thick?
If your chicken breasts are especially thick, you might need to increase the baking time slightly. Always rely on a meat thermometer to confirm doneness at 165°F (74°C). - Can I prepare this in advance?
You can assemble the Hasselback Chicken Cordon Bleu up to the baking step a few hours ahead of time. Cover it loosely and refrigerate, then add about 5-10 minutes to the baking time. - How do I prevent cheese from melting out?
Cut your cheese slices to fit snugly into the slits and try to push them down towards the bottom of the cut. This helps them stay put as they melt. - What other cheeses work well?
Provolone, Gruyère, Fontina, or even a mild white cheddar would all be delicious alternatives to Swiss cheese. Choose a good melting cheese for the best results.
Conclusion
You’ve now mastered the impressive yet simple Hasselback Chicken Cordon Bleu! This recipe combines classic flavors with an elegant presentation, proving that delicious, gourmet-style meals can be easy enough for any weeknight. With its tender chicken, savory bacon, melted Swiss, and crispy topping, it’s a dish that truly delivers on both taste and visual appeal. Give this fantastic recipe a try and watch it become a new family favorite. We’d love to hear how your creation turns out, so feel free to share your thoughts and photos in the comments below!
Hasselback Chicken Cordon Bleu
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment or lightly grease. Trim chicken breasts and slice Hasselback-style slits about ½ inch apart, not cutting through. Season both sides with salt and pepper.
- In a skillet over medium heat, melt 1 tbsp butter. Add panko and stir constantly for 3–5 minutes until golden and fragrant. Transfer to a bowl and let cool.
- In the same or clean skillet over medium-low heat, melt remaining 2 tbsp butter. Whisk in Dijon mustard until smooth. Remove from heat.
- Brush Dijon butter mixture over tops of chicken breasts. Press toasted panko evenly on top. Stuff each slit with alternating slices of bacon and Swiss cheese.
- Bake for 20–25 minutes or until internal temperature reaches 165°F (74°C), cheese is melted, and panko is crispy.
- Remove from oven and let rest 5 minutes before serving to retain juices.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
