I’m so excited to share this chicken cordon bleu recipe with u today! Been making this for years and its always a hit with fam and friends. This chicken cordon bleu is seriously next level – crispy outside, juicy inside with melty cheese and ham that’ll make ur tastebuds dance. Trust me its way easier than those fancy restaurant versions and tastes even better! Keep reading to find out my secret tricks for making perfect chicken cordon bleu every time.
Why You’ll Love This Chicken Cordon Bleu
Making chicken cordon bleu used to stress me out so much! All that pounding, rolling, breading… but this recipe changed everything. First time I made this version for Sunday dinner my hubby couldn’t believe I made it myself lol. What’s awesome bout this chicken cordon bleu is u can prep it ahead and just pop in oven when ready. Works great for busy weeknights or when hosting guests!
U can customize it with diff cheeses or meats based on what u have in fridge. Once I was out of swiss and used provolone instead – still amazing! Also works with turkey ham if ur watching calories. This chicken cordon bleu recipe has saved me countless times when I needed to impress without spending hours in kitchen.
Ingredients for Best Chicken Cordon Bleu
For the Chicken:
- Chicken breasts – Use boneless skinless ones, bout 6-8 oz each. Bigger ones work better for rolling! If they’re too thick, pound em down to even thickness.
- Salt and pepper – Don’t skip this! Season chicken generously before adding fillings.
- Ham slices – I use black forest ham, but any good quality ham works. Just make sure slices r thin enough to roll easily.
- Swiss cheese – Traditional choice for chicken cordon bleu. Get good quality kind that melts well. Can sub with gruyere for fancier flavor.
- Toothpicks – Not an ingredient but super important! Need these to hold everything together.
For the Coating:
- All-purpose flour – Just regular flour works. Creates first layer that helps everything else stick.
- Eggs – Room temp eggs work best. They create the “glue” for breadcrumbs.
- Breadcrumbs – I prefer panko for extra crispiness but regular ones work too. Make ur own from stale bread for best results!
- Parmesan cheese – Freshly grated not the powdery kind. Adds amazing flavor to coating.
- Garlic powder – Just a bit for extra flavor in breadcrumb mixture.
- Dried herbs – I use thyme and parsley. Can swap with italian seasoning if thats what u have.
- Olive oil or butter – For drizzling before baking. Helps get that golden crispy exterior!
For the Dijon Cream Sauce (Optional but sooo good):
- Butter – Use unsalted so u can control saltiness.
- Flour – Just a bit to thicken sauce.
- Milk – Whole milk makes richest sauce but 2% works fine too.
- Dijon mustard – Adds tangy flavor that complements chicken cordon bleu perfectly!
- Parmesan cheese – Makes sauce extra creamy and flavorful.
- Salt and pepper – Always taste before serving to adjust seasoning.
If ur looking to try more amazing chicken recipes, check out my Hot Honey Chicken Biscuit, Thai Chicken Bites, or spicy Gochujang Chicken!
How to Make Chicken Cordon Bleu
Step 1: Prep the Chicken
- Preheat oven to 375°F and grab a baking dish.
- Place chicken breasts between plastic wrap or parchment paper.
- Pound chicken to even thickness bout 1/4 inch using meat mallet or heavy pan. Don’t tear the meat!
- Season both sides with salt n pepper.
Step 2: Assemble the Chicken Cordon Bleu
- Lay flattened chicken smooth side down on cutting board.
- Place 2 slices ham on each chicken breast, covering most of surface.
- Add swiss cheese slices on top of ham.
- Starting at narrow end, tightly roll up chicken. The ham and cheese should be completely inside.
- Secure with toothpicks. Don’t skip this or everything will fall apart during cooking!
Step 3: Bread the Chicken
- Set up breading station with 3 shallow dishes:
- First dish: flour seasoned with bit of salt n pepper
- Second dish: beaten eggs with splash of water
- Third dish: mix breadcrumbs, parmesan, garlic powder and herbs
- Roll each chicken bundle in flour, shake off excess.
- Dip in egg mixture, let extra drip off.
- Roll in breadcrumb mixture, pressing gently so coating sticks well.
- Place on prepared baking sheet or dish. Make sure they’re not touching each other.
Step 4: Bake to Perfection
- Drizzle or spray chicken with olive oil for extra crispness.
- Bake for 30-35 mins until chicken is cooked thru and coating is golden brown.
- Chicken is done when internal temp reaches 165°F. Use meat thermometer to check!
- Let rest 5 mins before serving. Don’t skip this step or all juices will run out!
Step 5: Make the Dijon Cream Sauce (While Chicken Bakes)
- Melt butter in saucepan over medium heat.
- Whisk in flour and cook for 1 min.
- Gradually whisk in milk until smooth.
- Simmer until slightly thickened, bout 3-4 mins.
- Stir in dijon mustard and parmesan cheese until melted.
- Season with salt n pepper to taste.
- Keep warm until ready to serve with chicken cordon bleu.
Chicken Cordon Bleu Variations
Mushroom Chicken Cordon Bleu
Add layer of sautéed mushrooms before the ham. Use mushrooms like cremini or shiitake for more flavor. Perfect for mushroom lovers!
Italian Chicken Cordon Bleu
Swap ham for prosciutto and swiss for mozzarella. Add basil leaves and sun-dried tomatoes inside. Use italian seasoning in breadcrumb mix. Serve with marinara sauce instead of dijon!
Spicy Chicken Cordon Bleu
Add thin layer of cream cheese mixed with chopped jalapenos before ham layer. Use pepper jack instead of swiss. Add cayenne to breadcrumb mixture for extra kick!
Bacon Chicken Cordon Bleu
Replace ham with cooked bacon slices. The smokiness adds amazing flavor! Can also add tiny bit of maple syrup to glaze outside before baking.
Healthy Chicken Cordon Bleu
Skip breadcrumbs and just use almond flour mixed with parmesan. Use turkey ham instead of regular. Bake without oil spray. Still delish but way fewer carbs!
Chicken Cordon Bleu FAQs
Can I make chicken cordon bleu ahead of time?
Absolutely! Prep and bread the chicken cordon bleu up to 24 hrs before cooking. Store covered in fridge. Add 5 mins to baking time if cooking from cold. Can also freeze unbaked ones for up to 3 months – just thaw overnight in fridge before baking!
How do I know when chicken cordon bleu is done?
Chicken cordon bleu is done when internal temp reaches 165°F and juices run clear. If u don’t have thermometer, cut into thickest part – meat should be white with no pink and cheese should be melty. Usually takes bout 30-35 mins at 375°F.
Why is my chicken cordon bleu leaking cheese?
Happens to everyone! Make sure ur rolling tight enough and using enough toothpicks. Also try freezing cheese for 15 mins before assembling – helps it melt slower during baking. If still leaking don’t worry – still tastes amazing!
What to serve with chicken cordon bleu?
So many options! My faves are roasted potatoes, steamed veggies like asparagus or broccoli, simple green salad, or buttered noodles. The dijon sauce goes great over everything. For fancy dinner add garlic bread too!
Can I air fry chicken cordon bleu?
Yes! Works great in air fryer. Spray with oil, cook at 375°F for bout 15-20 mins, flipping halfway. Comes out super crispy! Just make sure pieces aren’t too big for ur air fryer basket.
Is chicken cordon bleu gluten free?
Regular version isn’t but easy to make gluten-free! Use GF flour and GF breadcrumbs or crushed GF cornflakes for coating. Make sure dijon mustard is GF too if making sauce. Tastes just as good!
How to reheat leftover chicken cordon bleu?
Best way is oven at 325°F for 15-20 mins covered with foil. Keeps coating crispy and prevents drying out. Can microwave if in hurry but coating won’t be crispy. Don’t reheat more than once for food safety!
The Perfect Chicken Cordon Bleu Every Time
First time I made chicken cordon bleu was for my parents anniversary dinner years ago. Was so nervous but they loved it so much it became our special occasion meal. What I love most is how something so fancy looking can be so simple to make. This chicken cordon bleu recipe balances traditional flavors with easy techniques anyone can handle.
Make it ur own by playing with diff cheeses or meats – cooking should be fun not stressful! Nothing beats cutting into crispy chicken to reveal that perfect spiral of ham and melty cheese. Hope this becomes ur go-to recipe for both weeknight dinners and special occasions like it is in our house!
Chicken Cordon Bleu Recipe
Equipment
- Meat mallet or heavy pan
- Plastic wrap or parchment paper
- Baking dish
- Shallow bowls for breading
- Toothpicks
- Oven
- Saucepan (for sauce)
- Whisk
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts 6–8 oz each
- Salt and pepper to taste
- 8 slices of ham thin-cut, like Black Forest
- 4 slices of Swiss cheese
- Toothpicks
For the Coating:
- 1 cup all-purpose flour
- 2 eggs beaten
- 1½ cups breadcrumbs panko preferred
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- Olive oil or butter for drizzling
For the Dijon Cream Sauce (Optional):
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1½ cups milk
- 1 tbsp Dijon mustard
- ¼ cup Parmesan cheese
- Salt and pepper to taste
Instructions
Prep Chicken
- Preheat oven to 375°F (190°C).
- Pound chicken breasts to ¼ inch thickness between parchment/plastic wrap.
- Season with salt and pepper.
Assemble Rolls
- Lay chicken flat, smooth side down.
- Layer 2 slices ham and 1 slice cheese on each.
- Roll tightly and secure with toothpicks.
Bread the Chicken
- Set up three bowls: flour (salt/pepper), beaten eggs, breadcrumbs mixed with Parmesan, garlic powder, and herbs.
- Coat chicken in flour, then egg, then breadcrumbs.
- Place on baking sheet, drizzle with olive oil.
Bake
- Bake 30–35 minutes until golden and internal temp is 165°F.
- Rest for 5 minutes before serving.
- Make Dijon Sauce (Optional)
- Melt butter in saucepan.
- Stir in flour and cook 1 minute.
- Gradually whisk in milk.
- Simmer until thickened.
- Add Dijon mustard and Parmesan. Season to taste.