Chicken Cordon Bleu
A timeless French-inspired dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then coated in a crispy golden crust. This homemade Chicken Cordon Bleu delivers restaurant-quality flavor with straightforward preparation techniques anyone can master.
Easy Chicken Cordon Bleu Recipe
There’s something truly magical about cutting into a perfectly prepared Chicken Cordon Bleu – that moment when melted cheese begins to ooze from the center of a golden, crispy chicken breast. This classic French recipe has earned its place in culinary history for good reason. While it might look complicated, this homemade Chicken Cordon Bleu recipe breaks down the process into simple, approachable steps that even novice cooks can master.
Traditional Chicken Cordon Bleu dates back to the 1940s, though similar stuffed meat dishes have been around for centuries. The name “cordon bleu” refers to the highest order of knights and the blue ribbon they wore, signifying that this dish is truly exceptional. While it’s perfect year-round, I especially love serving this elegant entrée during holiday gatherings or Sunday family dinners when the rich, comforting flavors truly shine.
THIS RECIPE:
- Requires just 10 ingredients, most of which you likely already have
- Features a foolproof pounding and rolling technique for perfect results
- Includes an extra-crispy panko coating that stays crunchy
- Can be prepared ahead of time and baked when needed
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 65 minutes |
| Servings | 4 |
| Yield | 4 chicken rolls |
Don’t let the elegant presentation fool you – this Chicken Cordon Bleu recipe is surprisingly approachable. The combination of juicy chicken, savory ham, and melted Swiss cheese creates a flavor profile that’s both sophisticated and comforting. I’ve refined this recipe over years of testing to ensure the chicken stays moist, the cheese melts perfectly, and the exterior develops that signature golden crunch.
Ingredients for Chicken Cordon Bleu
The key to exceptional Chicken Cordon Bleu lies in selecting quality ingredients. Since this recipe has relatively few components, each one plays an important role in the final dish. I recommend using the freshest chicken and highest quality cheese you can find – these two elements form the foundation of great Chicken Cordon Bleu.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 8 slices Swiss cheese (about 6 ounces)
- 8 thin slices ham (about 4 ounces)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
For Optional Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
When shopping for chicken, look for plump breasts of similar size to ensure even cooking. For the ham and cheese, quality makes a noticeable difference – I prefer using deli-sliced smoked ham and imported Swiss cheese for their superior flavor and texture.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 4 breasts (2 lbs) | Choose organic or free-range if possible; even thickness is key |
| Cheese | 8 slices Swiss (6 oz) | Real Swiss cheese (not processed) melts beautifully |
| Ham | 8 thin slices (4 oz) | Black Forest or smoked ham provides the best flavor |
| Breadcrumbs | 1 1/2 cups panko | Japanese-style panko creates a superior crunch compared to regular breadcrumbs |
| Eggs | 2 large | Room temperature eggs create a more even coating |
| Seasonings | As listed | Freshly ground black pepper makes a noticeable difference |
How to Make Chicken Cordon Bleu
Creating perfect Chicken Cordon Bleu is all about technique – from properly pounding the chicken to achieving that golden, crispy exterior. The process involves a few distinct steps: preparing the chicken, stuffing and rolling it, coating each roll, and finally baking to perfection. Let me walk you through each phase to ensure your homemade Chicken Cordon Bleu turns out flawlessly.
Prepare the chicken:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place one chicken breast between two sheets of plastic wrap.
- Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness.
- Repeat with remaining chicken breasts.
Season and fill the chicken:
- Season each flattened chicken breast with salt, pepper, and a light sprinkle of garlic powder.
- Layer 2 slices of Swiss cheese and 2 slices of ham on each breast, leaving a 1/2-inch border around the edges.
Roll the chicken:
- Starting at the narrowest end, tightly roll up each chicken breast, tucking in the sides as you go.
- Secure each roll with toothpicks to prevent unraveling during cooking.
- Place in the refrigerator for 15 minutes to firm up (this makes coating easier).
Prepare the coating stations:
- Set up three shallow dishes for dredging:
- First dish: Combine flour with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Second dish: Whisk eggs and milk together
- Third dish: Mix panko breadcrumbs, Parmesan cheese, olive oil, and Italian seasoning
- Set up three shallow dishes for dredging:
Coat the chicken rolls:
- Roll each chicken bundle in flour, shaking off excess.
- Dip into egg mixture, allowing excess to drip off.
- Roll in breadcrumb mixture, pressing gently to adhere.
- Place seam-side down on the prepared baking sheet.
Bake to perfection:
- Spray or drizzle the coated chicken with a light coating of olive oil for extra crispiness.
- Bake in the preheated oven for 30-35 minutes until golden brown and chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before slicing to allow juices to redistribute.
Pro tip: If the chicken rolls are browning too quickly, tent them loosely with foil for the remainder of the cooking time to prevent burning while ensuring the chicken cooks through completely.
Tips for Making Chicken Cordon Bleu
The difference between good and exceptional Chicken Cordon Bleu often comes down to small details and techniques. Here are my expert recommendations for elevating your homemade Chicken Cordon Bleu:
- Even thickness is crucial – Take your time when pounding the chicken. Uneven thickness leads to inconsistent cooking.
- Chill before coating – After rolling the chicken, refrigerate it for 15 minutes to firm up the rolls before coating.
- Toast your panko – For extra crunch, toast panko breadcrumbs in a dry skillet until golden before using in the coating.
- Double-dip for extra crispiness – For an ultra-crunchy coating, repeat the egg and breadcrumb steps a second time.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Pounding Chicken | Use gentle, even strokes working from center outward | Prevents tears while creating uniform thickness |
| Rolling | Keep filling 1/2-inch from edges and roll tightly | Prevents cheese from leaking during baking |
| Securing | Use toothpicks in a horizontal pattern | Holds shape while allowing even cooking |
| Temperature | Let chicken rest 5-10 minutes after cooking | Allows juices to redistribute for maximum moisture |
The most critical step in making Chicken Cordon Bleu is properly sealing the rolls. If you find your chicken unraveling or cheese leaking out during cooking, try using the “envelope fold” technique: after placing fillings on the chicken, fold in the sides first, then roll from bottom to top, creating a sealed package.
Make-Ahead Instructions
One of the things I love most about this homemade Chicken Cordon Bleu recipe is its flexibility for busy schedules. You can prepare components or even the entire dish ahead of time:
You can prepare the chicken rolls up to 24 hours in advance. Simply pound, fill, and roll the chicken, then wrap each roll tightly in plastic wrap and refrigerate. This actually allows the flavors to meld beautifully and makes the coating process easier since the rolls are firmly chilled.
For even more convenience, you can fully prepare the Chicken Cordon Bleu (including coating) up to 3 hours before baking. Arrange them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to bake. Add about 5 minutes to the baking time if cooking directly from the refrigerator.
If you’re planning further ahead, you can also freeze the prepared (but unbaked) chicken rolls for up to 1 month. I recommend flash-freezing them on a baking sheet first, then transferring to a freezer-safe container or bag once solid. When ready to cook, thaw overnight in the refrigerator before baking as directed.
For the most efficient dinner prep, prepare the optional Dijon cream sauce up to 2 days ahead. Store in an airtight container in the refrigerator and gently reheat on the stovetop, whisking occasionally, until smooth and hot.
Storing Leftovers
Properly storing leftover Chicken Cordon Bleu ensures you can enjoy this delicious dish for days to come. Follow these food safety guidelines for optimal results:
Refrigerate leftover Chicken Cordon Bleu within two hours of cooking to prevent bacterial growth. Allow the chicken to cool slightly before storing, but don’t leave it at room temperature for more than an hour. Store leftovers in an airtight container or wrap tightly in aluminum foil, making sure to separate individual pieces with parchment paper to prevent sticking.
Properly stored, leftover Chicken Cordon Bleu will maintain quality in the refrigerator for 3-4 days. To check if it’s still good, look for any unusual odors or discoloration before reheating.
For the best reheating results, warm leftovers in a 325°F (165°C) oven for about 15 minutes or until heated through (internal temperature of 165°F/74°C). Cover with foil to prevent the crust from burning while the center warms. Avoid microwave reheating if possible, as it tends to make the crispy coating soggy and can cause the cheese to become rubbery.
Freezing Chicken Cordon Bleu
Chicken Cordon Bleu freezes beautifully, making it perfect for meal prep or preserving leftovers for future enjoyment. Follow these detailed instructions for freezing:
For unbaked Chicken Cordon Bleu, place the prepared rolls (after breading) on a parchment-lined baking sheet and freeze until solid, about 2-3 hours. Once frozen, wrap each piece individually in plastic wrap, then a layer of aluminum foil. Place wrapped chicken in a freezer-safe zip-top bag, releasing as much air as possible before sealing. Label with the date and freeze for up to 3 months.
For cooked Chicken Cordon Bleu, allow the chicken to cool completely before freezing. Wrap individual portions as directed above. Properly stored, cooked Chicken Cordon Bleu can be frozen for up to 2 months without significant quality loss.
To thaw frozen Chicken Cordon Bleu, transfer from freezer to refrigerator and allow to thaw overnight (about 24 hours). For unbaked chicken, cook according to the original recipe, adding 5-10 minutes to the baking time. For previously cooked chicken, reheat in a 325°F (165°C) oven, covered with foil, for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Pro tip: Never refreeze previously frozen Chicken Cordon Bleu, as this can compromise both safety and quality.
Serving Suggestions
Elevate your homemade Chicken Cordon Bleu dining experience with these thoughtfully paired accompaniments and presentation ideas:
For a classic presentation, slice each Chicken Cordon Bleu roll into medallions at an angle to showcase the beautiful spiral of chicken, ham, and cheese. Arrange on a warmed plate and drizzle with the optional Dijon cream sauce. A light sprinkle of fresh parsley adds a touch of color and freshness.
Complementary Side Dishes:
- Roasted garlic mashed potatoes or buttered egg noodles to soak up the delicious sauce
- Steamed asparagus or green beans with a squeeze of lemon
- Glazed baby carrots with honey and thyme
- Fresh green salad with a light vinaigrette dressing
For an elevated dining experience, pair your Chicken Cordon Bleu with a crisp white wine such as Chardonnay or Pinot Grigio. The acidity and fruit notes complement the rich, creamy flavors of the dish beautifully. For non-alcoholic options, sparkling water with a twist of lemon or a light iced tea works wonderfully.
Serve Chicken Cordon Bleu hot, immediately after the resting period, for the optimal eating experience. The contrast between the crispy exterior and the molten cheese interior is at its best when freshly made.
FAQ
Can I use different cheese for Chicken Cordon Bleu?
Yes! While traditional Chicken Cordon Bleu calls for Swiss cheese, you can experiment with other good melting cheeses like Gruyère (for a nuttier flavor), provolone, or even mozzarella. Each cheese will create a slightly different flavor profile while maintaining that classic gooey center.
Why is my Chicken Cordon Bleu leaking cheese during baking?
Cheese leakage usually occurs when the chicken isn’t rolled tightly enough or the rolls aren’t secured properly. Make sure to leave a border around the edges when adding fillings, roll the chicken very tightly, and secure well with toothpicks. Additionally, chilling the rolls before coating helps them hold their shape during baking.
Can I make Chicken Cordon Bleu without breadcrumbs for a low-carb option?
Absolutely! For a low-carb version, substitute the breadcrumbs with a mixture of almond flour and grated Parmesan cheese. You can also use crushed pork rinds for an ultra-crunchy keto-friendly coating. The baking temperature and time remain the same.
How can I tell when Chicken Cordon Bleu is fully cooked?
The most accurate way to determine doneness is using an instant-read meat thermometer. Insert it into the thickest part of the chicken (not into the cheese filling) – it should register 165°F (74°C). Visually, the breadcrumb coating should be golden brown, and any juices running from the chicken should be clear, not pink.
Can I make Chicken Cordon Bleu in an air fryer?
Yes! Air fryers work wonderfully for Chicken Cordon Bleu. Prepare as directed, then cook in a preheated air fryer at 375°F (190°C) for about 15-18 minutes, turning halfway through cooking. This method creates an exceptionally crispy exterior while maintaining a juicy interior. Just be sure not to overcrowd the air fryer basket.
