Few dishes deliver the same comforting thrill and elegant wow-factor as Chicken Cordon Bleu. This classic masterpiece features tender chicken breasts wrapped around smoky ham and melty Swiss cheese, all coated in a crunchy golden crust. Whether you’re dressing up a weeknight dinner or looking to impress guests, there’s a reason Chicken Cordon Bleu has earned iconic status at both home tables and fine restaurants. With just a handful of straightforward ingredients and surprisingly simple steps, you can serve up a meal that never fails to delight.
Ingredients You’ll Need
Cooking Chicken Cordon Bleu doesn’t require a long shopping list—every ingredient is a tried-and-tested building block for flavor, texture, or a finishing flourish. Each one plays a starring role in creating the unforgettable combination of crispy, cheesy, savory bliss that defines this dish.
- Chicken Breasts: Boneless, skinless chicken breasts provide the perfect canvas for rolling up flavorful fillings.
- Swiss Cheese: Classic Swiss brings that nutty, melt-in-your-mouth goodness to every slice—try Gruyère for a special touch.
- Deli Ham: Choose good-quality ham for a nice hit of salty, savory depth that balances out the cheese.
- All-purpose Flour: Lightly dredging in flour helps the breadcrumb coating stick and keeps the chicken juicy inside.
- Eggs: Beaten eggs act as a glue, ensuring the breadcrumbs cling tightly for maximum crunch.
- Breadcrumbs (preferably panko): Panko breadcrumbs add extra crispiness, but traditional crumbs also work in a pinch.
- Garlic Powder: Just a touch wakes up all the flavors with a soft garlicky warmth.
- Paprika: Paprika gives the chicken a whisper of smoky-sweet flavor and a hint of golden color.
- Salt and Pepper: Essential for seasoning—don’t forget to sprinkle both sides of the chicken for balanced taste throughout.
- Olive Oil or Melted Butter: A little drizzle before baking gives you that gorgeous, restaurant-style browning.
- Optional Dijon Cream Sauce: Butter, flour, milk, Dijon mustard, Parmesan, salt, and pepper create a tangy, luscious sauce that takes Chicken Cordon Bleu over the top.
How to Make Chicken Cordon Bleu
Step 1: Prep and Pound the Chicken
Preheat your oven to 375°F (190°C) so it’s ready for baking. Start by placing each chicken breast between two pieces of plastic wrap, then gently pound them to about 1/4-inch thickness with a meat mallet or rolling pin. This makes the chicken easy to roll and helps it cook evenly. Take a moment to season both sides of each breast with salt, pepper, garlic powder, and paprika—layering the flavor right from the start makes a world of difference.
Step 2: Assemble with Ham and Cheese
Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast. Roll the chicken up tightly, tucking in the sides to completely enclose the filling. If you want extra security, slide in a few toothpicks (just remember to remove them before serving!). The tighter your roll, the better everything holds together and melts inside, creating those dreamy cheesy spirals when you slice into the finished Chicken Cordon Bleu.
Step 3: Bread the Chicken Rolls
Set up your assembly line: flour in one shallow bowl, beaten eggs in the next, and finally, your panko breadcrumbs in a third. Very lightly roll each chicken bundle in flour, tapping off any excess, then dip into the beaten egg, and finally coat generously in breadcrumbs. This triple-layer breading locks in moisture while baking and creates that classic golden crust everyone looks forward to with Chicken Cordon Bleu.
Step 4: Bake Until Crispy and Golden
Arrange the breaded chicken rolls seam-side down on a parchment-lined or greased baking sheet. For a gorgeous color, give them a gentle drizzle of olive oil or melted butter. Slide the tray into the oven and bake for 25 to 30 minutes, until the coating is crisp and golden brown and an instant-read thermometer in the thickest part reads 165°F. The aroma alone will have everyone gathering in the kitchen!
Step 5: Optional Dijon Cream Sauce
If you want to elevate your Chicken Cordon Bleu to restaurant-worthy, whip up a quick Dijon cream sauce while the chicken bakes. In a saucepan over medium heat, melt 2 tablespoons of butter, then whisk in 2 tablespoons of flour and cook for a minute. Gradually whisk in 1 cup of milk, stirring until smooth and thickened. Off the heat, stir in the Dijon mustard, Parmesan, plus a pinch of salt and pepper. Serve warm, spooned lavishly over the freshly baked chicken.
How to Serve Chicken Cordon Bleu
Garnishes
Beautiful presentation takes Chicken Cordon Bleu to the next level! A sprinkle of freshly chopped parsley or thyme not only gives a welcome pop of color but adds a burst of herbal freshness. If you’ve made the Dijon cream sauce, drizzle it artistically over each slice and dust with extra Parmesan for good measure—a squeeze of lemon is wonderful too, cutting through the richness with a zing.
Side Dishes
This entrée pairs naturally with creamy mashed potatoes, buttery green beans, or simple roasted veggies. For something lighter, try a crisp green salad dressed with a bright vinaigrette. Classic French baguette or rice pilaf also make lovely accompaniments, ready to soak up any extra sauce you might pour over your Chicken Cordon Bleu.
Creative Ways to Present
For dinner parties, slice the cooked Chicken Cordon Bleu into medallions and fan them out on each plate. Miniature versions using chicken tenders are fun for appetizers or buffet spreads. Or, set the mood for a cozy family dinner by letting everyone cut into their own golden-crusted roll and discover the gooey, savory filling inside.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu will keep wrapped up in the refrigerator for up to 3 days. Transfer cooled chicken to an airtight container to preserve the crispy coating and prevent any strong fridge odors from seeping in. The cream sauce can be stored separately in a little jar for easy reheating.
Freezing
You can absolutely freeze Chicken Cordon Bleu, either before or after baking. For make-ahead convenience, assemble and bread the chicken, then freeze on a tray until solid before transferring to a freezer bag. When you’re ready to enjoy, bake straight from frozen, just adding a few extra minutes. Cooked leftovers can be frozen too—wrap well and thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftover Chicken Cordon Bleu in a 350°F oven until heated through and the outside crisps back up, about 15 minutes. The microwave works in a pinch but can soften the coating a bit. Warm the Dijon sauce gently on the stovetop or in the microwave, stirring frequently, and pour over just before serving.
FAQs
Can I make Chicken Cordon Bleu ahead of time?
Yes, that’s one of the beauties of this recipe! Assemble and bread the chicken up to a day ahead, then simply cover and refrigerate until you’re ready to bake. You can even freeze the prepped rolls for later—talk about a lifesaver for dinner-party prep or busy weekdays.
What type Main Course
For the authentic Chicken Cordon Bleu bite, thinly sliced classic deli ham and Swiss cheese are your go-to’s. But don’t be afraid to experiment—try Gruyère for a bolder cheese flavor, or swap in Black Forest ham for extra smokiness if you’re feeling adventurous.
How do I prevent the cheese from leaking out?
The key is rolling the chicken tightly and making sure the cheese and ham are securely tucked inside. Toothpicks are handy for sealing up any edges, and be sure the seam side is placed down on the pan while baking. A good seal is the secret to gooey perfection inside every Chicken Cordon Bleu.
Can I air fry Chicken Cordon Bleu?
Absolutely! After breading, pop the rolls in a preheated air fryer at 375°F for 15 to 18 minutes, flipping halfway. You’ll get a glorious crispy crust without any need to turn on the oven, making this a year-round favorite.
Is the Dijon cream sauce necessary?
The Dijon sauce is optional but totally worth it for adding silky richness and bright tang to your Chicken Cordon Bleu. Even without it, the chicken comes out irresistibly juicy and flavorful on its own, so feel free to serve as-is or with a simple squeeze of lemon for a lighter finish.
Final Thoughts
There’s just something magical about slicing through a piece of Chicken Cordon Bleu and seeing that ribbon of ham and oozing cheese in the center. Whether it’s your first time making it or a family favorite revisited, I promise this recipe delivers both classic comfort and celebratory flair. Gather your loved ones and give it a go—you’ll be amazed at how much delight one golden, gooey chicken roll can bring to your table!
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Chicken Cordon Bleu Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic and delicious Chicken Cordon Bleu recipe featuring tender chicken breasts stuffed with Swiss cheese and ham, coated in crispy breadcrumbs, and baked to perfection. Serve with a creamy Dijon sauce for a touch of elegance.
Ingredients
Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter
Optional Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each chicken roll in flour, dip in egg, then coat in breadcrumbs. Bake for 25–30 minutes.
- For the Dijon cream sauce: Melt butter, whisk in flour, then gradually add milk. Stir in mustard, Parmesan, salt, and pepper. Serve over chicken.
Place each chicken breast between two pieces of plastic wrap and pound to about 1/4-inch thickness using a meat mallet. Season with salt, pepper, garlic powder, and paprika. Add ham and cheese slices, roll tightly, secure with toothpicks if needed.
Notes
- To make ahead, assemble and refrigerate uncooked chicken rolls for up to 24 hours.
- You can also freeze them before baking.
- Air fryer instructions: cook at 375°F for 15–18 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 460
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 165 mg
