Chicken Cordon Bleu Recipe

If you’re looking to impress at dinner without breaking a sweat, nothing does the trick quite like Chicken Cordon Bleu. This French-inspired classic combines juicy chicken, savory ham, and melty cheese, all wrapped in a crunchy golden crust, then finished with a creamy, tangy sauce that ties everything together. Whether it’s a cozy weeknight or a special occasion, this dish brings big flavor with surprisingly simple steps.

this Recipe

Ingredients You’ll Need

Each ingredient in Chicken Cordon Bleu has a job to do—some bring depth, others add texture or that irresistible gooey factor. Below, you’ll find everything you need to embark on this delicious adventure, plus a little tip for each one to boost your confidence in the kitchen.

• Chicken Breasts: Pounding them thin helps them cook evenly and makes them easy to roll.
• Swiss Cheese: Melts beautifully and gives a classic nutty flavor—try Gruyère for a more luxurious twist.
• Deli Ham: Thin-sliced ham wraps perfectly and adds a smoky, salty layer.
• All-Purpose Flour: Coating the chicken in flour gives the crust something to grip onto.
• Eggs: Beaten eggs help the breadcrumbs stick and create that coveted crunch.
• Panko Breadcrumbs: For the ultimate crispy coating, panko is unbeatable.
• Salt: Enhances all the flavors, so don’t skip it!
• Black Pepper: A little kick balances the richness of the filling.
• Paprika: Adds a hint of warmth and a gorgeous golden color.
• Olive Oil: Searing in oil helps the crust go golden and crispy before baking.
• Butter: Mixes with the oil for flavor and perfect browning when searing.
• Chicken Broth: Forms the savory base for the creamy sauce.
• Heavy Cream: Adds richness and silkiness to the sauce.
• Dijon Mustard: Gives the sauce its signature tang and depth—don’t be shy!

How to Make Chicken Cordon Bleu

Step 1: Prep the Chicken

Start by laying your chicken breasts between two pieces of plastic wrap or parchment, then pound them to about 1/2-inch thickness. This step is oddly satisfying, and it makes the chicken easy to roll while ensuring a tender bite in every forkful.

Step 2: Layer and Roll

Lay a slice of ham and a slice of Swiss cheese in the center of each chicken breast. Gently but tightly, roll them up—think burrito, but with more cheesy excitement inside. Secure each roll with toothpicks to hold in all that glorious filling as it cooks.

Step 3: Season and Bread

Mix your flour with salt, pepper, and paprika, then dredge each chicken roll, making sure it’s evenly coated. Dunk in the beaten eggs, then roll through panko breadcrumbs until every bit is covered. This triple-coating step is what gives Chicken Cordon Bleu its crisp edge.

Step 4: Sear to Perfection

Heat up a blend of olive oil and butter in a skillet over medium heat. Sear the chicken rolls on all sides until golden—about 3 minutes per side. Besides building up color and crunch, this step seals in juices for an ultra-moist result.

Step 5: Bake to Finish

Transfer the seared chicken rolls to a baking dish. Slide into your preheated oven and bake for 20-25 minutes, until a thermometer reads 165°F inside. The anticipation is real, but this ensures everything cooks through while staying tender.

Step 6: Make the Creamy Dijon Sauce

While the chicken bakes, pour chicken broth, heavy cream, and Dijon mustard into your skillet—don’t clean it out; those browned bits are flavor gold! Simmer for 3-4 minutes until it becomes slightly thickened and irresistibly creamy.

Step 7: Serve and Enjoy

Remove toothpicks from each roll, then slice them into rounds so you can admire those cheesy, hammy spirals. Drizzle the creamy Dijon sauce over the top, and bask in the applause (even if it’s just from your tastebuds!).

How to Serve Chicken Cordon Bleu

Garnishes

Fresh chopped parsley or a light dusting of paprika not only brighten the plate, but also highlight the rustic elegance of Chicken Cordon Bleu. A few thin lemon wedges on the side add a splash of color and zing to wake up the palate.

Side Dishes

This main course loves classic companions: try it with buttery mashed potatoes, roasted asparagus, or a crisp green salad tossed in vinaigrette. These sides round out the meal without upstaging the rich, gooey goodness of Chicken Cordon Bleu.

Creative Ways to Present

Slice the rolls on a diagonal for dramatic swirls, or serve whole for that “wow” moment at the table. Hosting brunch? Mini Chicken Cordon Bleu bites are a guaranteed crowd-pleaser. For dinner parties, nestle sliced rounds atop creamy polenta or inside a warm crusty roll for a gourmet sandwich experience.

Make Ahead and Storage

Storing Leftovers

Cool your Chicken Cordon Bleu completely, then transfer slices (or whole rolls) into airtight containers. They’ll stay juicy and delicious in the fridge for up to 3 days—the perfect quick lunch or dinner rescue.

Freezing

To freeze, wrap each portion tightly in plastic wrap, then slip into freezer bags. Frozen Chicken Cordon Bleu keeps beautifully for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Heat leftovers in a 350°F oven covered loosely with foil for about 15 minutes, or until warmed through. This keeps the crust crisp while ensuring the cheese inside becomes melty happiness all over again.

FAQs

Can I use a different cheese in Chicken Cordon Bleu?

Absolutely! While Swiss cheese (or Gruyère) is traditional, feel free to try provolone, mozzarella, or even sharp cheddar for a fun twist on the classic flavor.

Can I make Chicken Cordon Bleu ahead of time?

You can assemble the rolls, bread them, and refrigerate a day in advance before cooking. This makes it super convenient for dinner parties or busy weeknights—just sear, bake, and serve.

Is it possible to make a lighter version?

Yes, you can skip the pan-searing and bake the prepared rolls directly. Give them a spritz with olive oil spray for a touch of crispiness, and you’ll have a lighter Chicken Cordon Bleu that’s still full of flavor.

Why did my filling leak out?

This most often happens if the chicken isn’t rolled tightly enough or if the toothpicks aren’t well-secured. Next time, take a moment to ensure a snug roll and double-check those picks before cooking.

What’s the best way to keep the crust crunchy?

Searing before baking is key—that’s what creates a sturdy, crisp crust. Also, let the cooked rolls rest a few minutes before slicing; this helps everything hold its shape and keeps the breadcrumbs crunchy.

Final Thoughts

Once you’ve tasted homemade Chicken Cordon Bleu, you’ll want to keep it in your back pocket for every special occasion, or whenever you’re craving something fabulous. Try it out, tweak it to suit your tastes, and get ready to fall head over heels for each gooey, golden bite!

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