The first time I sliced into a piece of Chicken Cordon Bleu, I wasn't prepared for what happened next. The knife pressed through that golden crust, and suddenly melted Swiss cheese started oozing out onto my plate, mixing with the ham tucked inside. I took one bite and understood why people order this at restaurants it's ridiculously good. The thing is, you don't need to go out or deal with a pot of hot oil to make it at home. I bake mine now, and honestly, it turns out just as crispy and twice as easy.
If you're in the mood for more chicken dishes that feel a little fancy, check out this 30-Minute Grilled Chicken Burrito or this soul-warming Nigerian Chicken Stew. And when you want something hearty and comforting, this Easy Hungarian Goulash Recipe hits the spot.
Why You Will love this Chicken Cordon Bleu
This homemade chicken cordon bleu is perfect for a weeknight dinner that feels a little fancy. The baked stuffed chicken breast stays juicy inside while the panko creates a satisfying crunch. You don't need any special skills, just a bit of patience while rolling and breading. The creamy mustard sauce for chicken pulls everything together with tangy, velvety goodness. Plus, baking instead of frying means less mess and a lighter dish that still satisfies.
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Chicken Cordon Bleu Ingredients
Here's what you'll need to make this easy chicken cordon bleu recipe that tastes like it came from a restaurant kitchen.
See Recipe Card Below This Post For Ingredient Quantities
Chicken
Boneless skinless chicken breasts: These form the base of your rolls. Look for breasts that are about 6 ounces each so they roll evenly.
Salt and pepper: Season the chicken to bring out its natural flavor and balance the richness of the cheese and ham.
Deli ham, thick sliced: Adds a salty, savory layer that contrasts beautifully with the mild chicken. Thick slices are easier to work with when rolling.
Swiss cheese, sliced: Melts into gooey pockets inside the chicken. Swiss has that nutty, mild flavor that's traditional in classic chicken cordon bleu.
Breading
All-purpose flour: Creates the first layer that helps the egg stick to the chicken.
Onion powder: Adds a subtle savory note to the breading mixture.
Garlic powder: Gives the coating a hint of warmth and depth.
Large eggs: Act as the glue that holds the panko in place and creates that golden crust.
Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs, perfect for crispy baked chicken breast.
Dijon Cream Sauce
Unsalted butter: Forms the base of the roux and adds richness to the Dijon cream sauce.
All-purpose flour: Thickens the sauce so it coats the chicken beautifully.
Whole milk: Creates a creamy, smooth sauce. Whole milk works best here for the richest texture.
Dijon mustard: Brings tangy, slightly sharp flavor that cuts through the richness and makes this sauce unforgettable.
Swiss cheese, shredded: Optional, but it makes the sauce even more luscious and ties the flavors together.
Garnish
Fresh chopped parsley: Adds a pop of color and a hint of freshness to finish the dish.
how to make Chicken Cordon Bleu
Follow these steps to create restaurant style chicken at home that'll impress your family.
Flatten the chicken: Place each chicken breast between two sheets of plastic wrap and use a mallet to flatten it to no more than ½-inch thick. This helps the chicken cook evenly and makes it easier to roll.
Season: Remove the plastic wrap and season both sides of each chicken breast with salt and pepper.
Add the filling: Lay ham slices over each chicken breast, followed by Swiss cheese slices. Keep the filling centered so it doesn't spill out when you roll.
Roll it up: Slowly roll up each chicken breast from one end to the other, using the plastic wrap to keep the filling tucked in tight as you go.
Chill: Wrap each rolled chicken tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the rolls hold their shape when you bread and bake them.
Set up your breading station: In a shallow bowl, combine flour, onion powder, garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. In a second bowl, whisk the eggs until smooth. In a third bowl, place the panko breadcrumbs.
Preheat the oven: Set your oven to 350°F and line a baking sheet with foil or parchment paper.
Bread the chicken: Remove each chicken roll from the plastic wrap. Dredge it first in the flour mixture, shaking off any excess, then dip it in the beaten eggs, and finally coat it thoroughly in panko breadcrumbs. Press gently so the crumbs stick well.
Arrange on baking sheet: Place the breaded chicken rolls on your prepared baking sheet, leaving a bit of space between each one.
Bake: Bake for 30 to 40 minutes, or until the internal temperature reaches 165°F. The exact time depends on how thick your rolls are, so check with a meat thermometer to be sure.
Make the sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute, then slowly add the milk while whisking constantly to keep it smooth.
Thicken the sauce: Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon, usually 3 to 4 minutes.
Finish the sauce: Stir in the Dijon mustard and shredded Swiss cheese if you're using it. Taste and adjust seasoning if needed.
Serve: Pour the warm Swiss cheese sauce for chicken over the baked rolls, garnish with freshly chopped parsley, and serve right away while everything is hot and melty.
Expert Tips
Pound the chicken evenly: If one end is thicker than the other, it won't roll smoothly and will cook unevenly.
Don't overstuff: Too much filling will leak out during baking. Keep it to one or two slices of ham and cheese per breast.
Chill before breading: That 30-minute rest in the fridge really does make a difference. The rolls hold together much better.
Use a meat thermometer: Don't guess on doneness. Check that the internal temperature hits 165°F for safe, juicy chicken.
Let it rest: Give the chicken a few minutes to rest after baking so the juices redistribute and the filling sets slightly.
Equipment for Chicken Cordon Bleu
Kitchen mallet: Essential for flattening the chicken breasts evenly so they roll up nicely.
Baking sheets: You'll need at least one sheet for baking the chicken. Lining it with parchment makes cleanup easier.
Mixing bowls: Three shallow bowls work best for setting up your breading station.
Substitutions and Variations
Use prosciutto instead of ham: It adds a slightly sweeter, more delicate flavor.
Try Gruyère cheese: It melts beautifully and has a nuttier taste than Swiss.
Make it gluten-free: Use gluten-free flour and gluten-free panko breadcrumbs.
Skip the sauce: If you're short on time, the baked chicken cordon bleu is delicious on its own.
Add herbs to the breading: Mix a teaspoon of dried thyme or parsley into the panko for extra flavor.
Storage your Chicken Cordon Bleu
Refrigerator: Store leftover chicken cordon bleu in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep the breading crispy.
Freezer: You can freeze the breaded, uncooked rolls for up to 2 months. Wrap each one tightly in plastic wrap, then place in a freezer bag. Bake from frozen, adding 10 to 15 minutes to the cooking time.
Sauce: Keep leftover Dijon cream sauce in a separate container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if it gets too thick.
Serving Suggestions
This rolled chicken breast recipe pairs beautifully with simple sides that let the chicken shine.
Roasted vegetables: Try Brussels sprouts, green beans, or asparagus drizzled with olive oil and roasted until caramelized.
Mashed potatoes: Creamy mashed potatoes soak up that chicken cordon bleu sauce recipe perfectly.
Simple green salad: A crisp salad with a light vinaigrette balances the richness of the dish.
Rice pilaf: Fluffy rice with herbs makes an easy, elegant side that rounds out the meal.
FAQ
Is it better to bake or pan fry chicken cordon bleu?
Baking is easier and less messy than pan frying, and you still get a beautiful golden crust without all the oil. Pan frying can give you a slightly crispier exterior, but baking makes this a lighter weeknight chicken dinner that's less hands-on. My mom always says baking is the way to go when you're cooking for a crowd.
What is the sauce over chicken cordon bleu?
The traditional sauce is a Dijon cream sauce made with butter, flour, milk, and Dijon mustard. Some versions add shredded Swiss cheese for extra richness. It's tangy, creamy, and absolutely delicious poured over the crispy chicken rolls.
What are the ingredients in chicken cordon bleu?
The main chicken cordon bleu ingredients are boneless chicken breasts, ham, Swiss cheese, and a panko breadcrumb coating. The dish is finished with a creamy Dijon mustard sauce. It's a simple combination that tastes much fancier than the ingredient list suggests.
What kind of cheese goes in chicken cordon bleu?
Swiss cheese is the classic choice for chicken cordon bleu. It has a mild, nutty flavor that melts beautifully and doesn't overpower the chicken or ham. Gruyère is another excellent option if you want something with a bit more depth.
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Pairing
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Chicken Cordon Bleu
Ingredients
Method
- Place each chicken breast between sheets of plastic wrap and gently pound until no thicker than ½ inch.
- Remove the plastic and season both sides of the chicken with salt and pepper, then layer ham and Swiss cheese evenly over each piece.
- Roll the chicken tightly, using the plastic wrap to keep the filling tucked inside, and wrap completely to secure the shape.
- Transfer the wrapped chicken rolls to the refrigerator and chill for at least 30 minutes so they hold their form.
- Set up three shallow bowls: combine flour, onion powder, garlic powder, salt, and pepper in one; whisk eggs in the second; add panko to the third.
- Preheat the oven to 350°F and line baking sheets with parchment or foil.
- Unwrap the chicken and coat each roll first in the flour mixture, then egg, and finally panko, pressing gently to adhere.
- Arrange the breaded chicken seam-side down on the prepared baking sheets.
- Bake until golden and cooked through, 30–40 minutes, or until the internal temperature reaches 165°F.
- While the chicken bakes, melt butter in a saucepan, whisk in flour, then slowly add milk, stirring until thick and smooth.
- Stir in Dijon mustard and shredded Swiss cheese if using, cooking just until melted and velvety.
- Spoon the warm Dijon sauce over the baked chicken, garnish with parsley if desired, and serve immediately.
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