Chicken Cordon Bleu Recipe
Get ready for a showstopping dinner that feels fancy but is secretly easy to pull off—Chicken Cordon Bleu brings the magic of classic French technique right to your own kitchen. Each bite is a feast of tender chicken wrapped around melty Swiss cheese and savory ham, surrounded by a crispy golden crumb. I love how impressively decadent it looks coming out of the oven, but trust me, the real treat is how outrageously delicious and satisfying it is. Whether you’re looking to dazzle guests or just treat your family to a memorable homemade meal, Chicken Cordon Bleu is a knockout you’ll come back to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Here’s the best part: every ingredient in Chicken Cordon Bleu is wonderfully straightforward, but together, they create serious flavor fireworks. Fresh meat and simple pantry staples combine for a crunchy exterior and that unforgettable gooey, savory filling. Make sure to gather everything before you start, and give each one its moment in the spotlight!
- Chicken Breasts: Opt for boneless and skinless—pounding them thin ensures quick, even cooking and the perfect roll-up.
- Swiss Cheese: Its nutty richness melts beautifully, making for that irresistible cheesy core.
- Deli Ham: Classic, savory, and the secret to the perfect salty note—it pairs perfectly with both chicken and cheese.
- All-Purpose Flour: Creates the crucial first barrier so your breadcrumb crust sticks and crisps up nicely.
- Eggs: These act as the glue, binding crumbs to the chicken for a perfect finish every time.
- Breadcrumbs (regular or panko): Use your favorite variety—panko makes it super crunchy, while classic breadcrumbs offer a finer texture.
- Garlic Powder: Adds a background of savory warmth that perks up the crust without overpowering the filling.
- Salt & Pepper: Sometimes, the simplest seasonings bring everything together—don’t forget to season at every layer!
- Olive Oil or Melted Butter: A light drizzle gives the exterior that addictive golden sheen and buttery taste.
- Butter (for the sauce, optional): Forms the rich, silky base of a classic Cordon Bleu sauce.
- Flour (for the sauce): Thickens your sauce, ensuring a luscious pour-over texture.
- Milk: Choose whole or 2% for creaminess—this turns your sauce luxuriously smooth.
- Dijon Mustard: French flair in a jar—for that punchy, tangy topnote in the sauce.
- Parmesan Cheese: Grated Parmesan brings nutty depth and a touch of salt to the sauce.
How to Make Chicken Cordon Bleu
Step 1: Prep and Pound the Chicken
Lay each chicken breast between pieces of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound them to a uniform thinness—about a quarter inch is perfect. This makes rolling so much easier and guarantees the chicken stays tender, juicy, and evenly cooked throughout.
Step 2: Layer the Fillings
With the chicken laid flat, place a slice of deli ham and a slice of Swiss cheese right on top. Don’t be shy; try to keep the cheese away from the edges so it stays inside during baking. Now, roll up the chicken tightly (like a snug little sleeping bag!) and tuck in the ends. Use toothpicks to secure each bundle so the melty center stays put.
Step 3: Breading the Chicken Cordon Bleu
Set up your classic breading station: one shallow bowl with flour, garlic powder, salt, and pepper; the next bowl with beaten eggs; and a third bowl with breadcrumbs. Roll each chicken bundle through the flour for a light coating, then dip fully into the beaten eggs, and finally, press into breadcrumbs so every spot is evenly covered. This triple-layer approach gives Chicken Cordon Bleu its iconic golden crunch.
Step 4: Baking to Golden Perfection
Place the breaded chicken seam-side down in a greased baking dish, leaving a little space between each piece. Drizzle the tops with olive oil or melted butter for extra crispiness and flavor. Bake at 375°F for 30 to 35 minutes, or until the outside is beautifully golden and the chicken reaches 165°F at the thickest part. For even more crunch, you can give the rolled chicken a quick 2-3 minute pan-fry per side in hot oil before baking!
Step 5: Making the Creamy Dijon Sauce (Optional)
While your Chicken Cordon Bleu is baking, start your sauce by melting butter in a saucepan over medium heat. Whisk in flour to create a roux, then slowly add milk while stirring constantly. Add Dijon mustard and grated Parmesan, continuing to cook until the sauce is thick and velvety. Season with salt and pepper to taste, and keep warm until serving—this sauce is pure magic drizzled on top.
Step 6: Serve and Enjoy
Let the chicken rest for a few minutes, then carefully remove the toothpicks. Slice each Chicken Cordon Bleu crosswise for a beautiful swirl of ham and cheese, and spoon over that luscious Dijon-Parmesan sauce if using. Prepare for an eruption of “oohs” and “aahs”—and a table full of happy faces.
How to Serve Chicken Cordon Bleu
Garnishes
A flourish of chopped fresh parsley or chives makes your Chicken Cordon Bleu look absolutely irresistible, adding a pop of color and a touch of freshness. You could also add a sprinkle of extra Parmesan, a tiny drizzle of olive oil, or even some microgreens for an elegant final touch.
Side Dishes
Chicken Cordon Bleu is worthy of a special supporting cast. For a classic pairing, serve with creamy mashed potatoes or a simple rice pilaf to soak up every bit of sauce. Steamed green beans, roasted asparagus, or a crisp side salad add welcome brightness and crunch.
Creative Ways to Present
Try slicing the Chicken Cordon Bleu into medallions and fanning them out on a platter—a stunning option for dinner parties or family celebrations. For a modern twist, serve over a bed of sautéed spinach or with a light lemony couscous. Mini versions (using chicken tenders) also make delicious party appetizers!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring them to an airtight container. Chicken Cordon Bleu keeps well in the fridge for up to three days, making it perfect for next-day lunches or speedy dinners. Store the sauce in a separate container to keep the crust crisp.
Freezing
Want to plan ahead? You can freeze unbaked, fully assembled Chicken Cordon Bleu rolls—simply wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before baking. Fully cooked portions can also be frozen, though the breadcrumb crust may lose a bit of its crispy edge (a quick reheat in the oven helps!).
Reheating
To reheat, place chicken portions in a 350°F oven for about 15-20 minutes until hot and crispy once again. Microwave reheating is faster but may soften the crust; for best results, combine both methods—warm through in the microwave and then finish uncovered in the oven. Gently warm the sauce on the stove or in the microwave, stirring as needed before drizzling on top.
FAQs
Can I use different cheeses for Chicken Cordon Bleu?
Absolutely! Gruyère is a wonderful, slightly nuttier alternative to Swiss cheese, and even provolone or mozzarella will work in a pinch. Just aim for a cheese that melts well and has enough flavor to stand up to the ham and chicken.
Is it possible to make Chicken Cordon Bleu gluten-free?
Yes, you can! Substitute the all-purpose flour and regular breadcrumbs for your favorite gluten-free versions. There are fantastic gluten-free panko options out there, and they make the exterior every bit as crunchy as the traditional recipe.
How do I keep the cheese from leaking out?
The secret is to keep your fillings tucked well inside the chicken and to roll everything tightly. Securing the ends with toothpicks helps, as does making sure the chicken is an even thickness so it cooks and seals up uniformly. Some cheese may escape during baking, but that’s part of the rustic charm!
Can Chicken Cordon Bleu be prepared ahead of time?
Yes, this recipe is very make-ahead friendly. Prepare and bread the chicken rolls, then refrigerate them (uncooked) for up to 24 hours before baking. You can also freeze them for even longer storage; just thaw overnight before popping them in the oven.
Is the sauce necessary, or can I skip it?
The sauce is optional, but it really adds a creamy, tangy layer that pairs so well with the crispy chicken and gooey cheese. That said, Chicken Cordon Bleu is still absolutely delicious on its own, so feel free to skip the sauce or swap in your own favorite.
Final Thoughts
If you’ve never tried homemade Chicken Cordon Bleu, now is the perfect moment to wow yourself and anyone lucky enough to join you at the table. This timeless dish brings together the comforting flavors of chicken, ham, and cheese in every bite—and it’s so much easier than you think. Give it a whirl and let Chicken Cordon Bleu earn its place in your regular dinner rotation!
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Chicken Cordon Bleu Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic French flavors of Chicken Cordon Bleu with this easy-to-follow recipe. Tender chicken breasts are stuffed with ham and Swiss cheese, breaded, and baked to golden perfection. Serve with a creamy Dijon mustard sauce for a truly decadent meal.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts, pounded thin
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (regular or panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
For the sauce (optional):
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the chicken: Lay each chicken breast flat and layer one slice of ham and one slice of Swiss cheese on top. Roll up tightly, tucking in the ends, and secure with toothpicks.
- Bread the chicken: Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with breadcrumbs. Dredge each chicken roll in flour, dip in egg, and coat in breadcrumbs.
- Bake: Place the breaded chicken in a greased baking dish. Drizzle with olive oil or melted butter. Bake for 30–35 minutes, or until golden and cooked through (internal temp should be 165°F).
- Make the sauce: While the chicken bakes, make the optional sauce. In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1–2 minutes, then slowly whisk in the milk. Stir in Dijon mustard and Parmesan cheese and cook until thickened. Season to taste.
- Serve: Serve chicken cordon bleu hot with a drizzle of sauce, if desired.
Notes
- For extra crispiness, pan-fry the breaded chicken in oil for 2–3 minutes per side before baking.
- You can use Gruyère instead of Swiss for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 165mg
