This Chicken Cordon Bleu recipe will have you making it for a delicious Sunday supper, but you won’t believe how easy it is fried only for a short moment to crisp the outside and then baked to perfection with ham and ooey gooey cheese inside.
Do you love chicken dishes and want more? Then try our Air Fryer Chicken Thighs or our Instant Pot Jerk Chicken.
Classic Chicken Cordon Bleu is a Swiss dish consisting of a chicken cutlet that is stuffed with Swiss cheese and cooked ham. It is then rolled into a breadcrumb mixture and baked. The crowning glory is the rich cream sauce made with Dijon mustard.
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Ingredients For Chicken Cordon Bleu
The ingredient list seems long, but you probably have most of the items on hand.
Ingredients
For the Chicken Cordon Bleu
Boneless, skinless chicken breasts – Chicken thighs can be used, but they are more difficult to flatten and roll. Chicken breasts are recommended for easier preparation and even cooking.
Half slices of Black Forest ham – Purchase really good ham, then you will have the best flavor.
Swiss cheese – You can substitute Swiss cheese with other types of cheese like Gruyere, mozzarella, or provolone. Gruyere is a great alternative that maintains the traditional flavor profile.
Salt and pepper – Used to season the chicken.
All-purpose flour, seasoned with salt and pepper – I always use seasoned flour in breading. You can use gluten-free flour and gluten-free breadcrumbs. Ensure the ham and cheese are also gluten-free.
Seasoned panko breadcrumbs – Again, seasoning the panko just adds more flavor. You can use regular breadcrumbs, crushed cornflakes, or crushed crackers as a substitute for panko breadcrumbs.
Large eggs, beaten – This is the glue for the flour and then the panko crumbs.
Butter – This gives flavor to the outside while frying.
Vegetable oil – You get better crispness and browning using both butter and oil for frying.
Toothpicks – These are to hold the chicken together while cooking.
For the Dijon Cream Sauce
Butter and All-purpose flour – Both of these are necessary to make a roux, but if you need gluten-free, then use an alternative.
1 cup half-and-half – Makes the sauce creamy.
Chicken broth – If the sauce is too thick, gradually whisk in more chicken broth or half-and-half until you reach the desired consistency.
White wine – The white wine is optional. It adds extra flavor, but you can omit it or substitute it with additional chicken broth.
Dijon mustard – Gives the sauce a great tang.
Parmesan cheese – Makes the sauce delicious.
Salt and pepper to taste – Always needed for seasoning.
How to make Chicken Cordon Bleu Step-by-Step Photos
Preheat your oven to 375°F (190°C).
Prepare Chicken Breasts
Put each chicken breast inside two pieces of plastic wrap.
Use a meat mallet to pound the chicken breasts to an even 1/4-inch thickness.
Stuff and Roll Chicken
Lay 2 slices of Black Forest ham and 2 slices of Swiss cheese on each prepared chicken breast.
Carefully roll up each chicken breast, tucking in the sides as you go, and secure it with toothpicks.
Coat Chicken
Dredge each stuffed and rolled chicken breast in the seasoned flour, shaking off any excess.
Dip the floured chicken into the beaten eggs, then coat with the seasoned panko breadcrumbs.
Fry Chicken
In a large skillet, heat the butter and vegetable oil over medium-high heat.
Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
Finish in Oven
Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Dijon Cream Sauce
Make Roux
In a small saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1-2 minutes to form a roux.
Add Liquids
Gradually whisk in the half-and-half, chicken broth, and white wine (if using), ensuring there are not any lumps.
Continue to whisk until the mixture thickens and comes to a simmer, about 3-5 minutes.
Finish Sauce
Stir in the Dijon mustard and grated Parmesan cheese.
Continue to cook, whisking frequently, until the cheese has melted and the sauce is smooth and creamy.
Season with salt and pepper to taste.
Serve
Remove the toothpicks from the chicken breasts.
Serve the chicken cordon bleu with the Dijon cream sauce drizzled over the top.
Recipe Pro Tips!
FAQ
Q: Can I prepare the chicken cordon bleu in advance?
A: Yes, you can assemble the chicken rolls a day in advance. Keep them covered and refrigerated. When ready to cook, follow the coating, frying, and baking steps.
Q: Can I bake the chicken instead of frying it first?
A: Yes, you can bake the chicken directly to make it healthier. Preheat the oven to 375°F (190°C) and bake for about 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Q: How do I know when the chicken is fully cooked?
A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
Q: Can I freeze the chicken cordon bleu?
A: Yes, you can freeze the assembled, uncooked chicken cordon bleu. Freeze them individually on a baking sheet, then transfer them to a freezer-safe container. When ready to cook, thaw in the refrigerator overnight and proceed with frying and baking.
Q: What sides go well with chicken cordon bleu?
A: Mashed potatoes, steamed vegetables, rice, or a simple green salad are great sides to serve with chicken cordon bleu.
Q: Can I make the Dijon cream sauce in advance?
A: Yes, you can make the sauce in advance. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, whisking until smooth.
WANT MORE CHICKEN DISHES TO ENJOY?
We love chicken here as it is so versatile and such a healthy and delicious protein. Here are some of our favorites.
Chicken Cordon Bleu
Ingredients
For the Chicken Cordon Bleu:
- 4 boneless skinless chicken breasts
- 4-8 half slices of Black Forest ham
- 4 slices of Swiss cheese
- Salt and pepper
- 1/2 cup all-purpose flour seasoned with salt and pepper
- 2 large eggs beaten
- 1 cup seasoned panko breadcrumbs
- 2 tbsp butter
- 2 tbsp vegetable oil
- Toothpicks
For the Dijon Cream Sauce (makes about 1 1/2 cups):
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup half-and-half
- 1/2 cup chicken broth
- 2 tbsp white wine optional, for extra flavor
- 3 tbsp Dijon mustard
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prepare Chicken Breasts:
- Put each chicken breast inside two pieces of plastic wrap.
- Use a meat mallet to pound the chicken breasts to an even 1/4 inch thickness.
Stuff and Roll Chicken:
- Lay 2 slices of Black Forest ham and 2 slices of Swiss cheese on each prepared chicken breast.
- Carefully roll up each chicken breast, tucking in the sides as you go, and secure with toothpicks.
Coat Chicken:
- Dredge each stuffed and rolled chicken breast in the seasoned flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, then coat with the seasoned panko breadcrumbs.
Fry Chicken:
- In a large skillet, heat the butter and vegetable oil over medium-high heat.
- Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
Finish in Oven:
- Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Prepare the Dijon Cream Sauce:
Make Roux:
- In a small saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes to form a roux.
Add Liquids:
- Gradually whisk in the half-and-half, chicken broth, and white wine (if using), ensuring there are not any lumps.
- Continue to whisk until the mixture thickens and comes to a simmer, about 3-5 minutes.
Finish Sauce:
- Stir in the Dijon mustard and grated Parmesan cheese.
- Continue to cook, whisking frequently, until the cheese has melted and the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Serve:
- Remove the toothpicks from the chicken breasts.
- Serve the chicken cordon bleu with the Dijon cream sauce drizzled over the top.
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