Chicken Cordon Bleu Recipe

Get ready to fall in love with Chicken Cordon Bleu—a classic dish that combines tender chicken breast, savory ham, gooey Swiss cheese, and a crispy golden crust, all crowned with a luxurious Dijon cream sauce. Whether you’re looking to impress dinner guests or spoil yourself with a restaurant-worthy meal at home, this recipe delivers a showstopping main entrée that’s deeply satisfying and remarkably approachable to prepare.

Ingredients You’ll Need

Let’s look at the cast of characters: each ingredient in Chicken Cordon Bleu plays a starring role in flavor, texture, or making that iconic melted cheesy center. Gather up these basics, and you’re already halfway to dinnertime glory!

• Chicken breasts: Boneless and skinless, these create the hearty base for our roll-ups—choose them fresh for best results.
• Ham slices: Adds a smoky, salty kick that contrasts beautifully with creamy cheese.
• Swiss cheese slices: Melts perfectly and boasts that nutty, mild flavor at the heart of every Chicken Cordon Bleu.
• All-purpose flour: Ensures the breading sticks and helps seal in juiciness.
• Large eggs: Binding magic for adhering that gorgeous breadcrumb crust.
• Bread crumbs (panko or regular): Provides irresistibly crispy texture—panko makes it extra crunchy if you like!
• Salt and pepper: The secret weapon for amplifying every other flavor in the dish—don’t skip seasoning.
• Olive oil: Helps create an even golden sear and adds a subtle richness.
• Butter: Brings flavor depth to both breading and sauce—nothing substitutes real butter here.
• Milk: The creamy base for the Dijon sauce; whole milk gives it extra body.
• Dijon mustard: Adds a tangy, sophisticated zip to the sauce—classic French flair in a spoonful.
• Grated Parmesan cheese: Salty, nutty richness that thickens and flavors the sauce beautifully.
• Fresh parsley (optional): For a fresh, vibrant finish atop your masterpiece.

How to Make Chicken Cordon Bleu

Step 1: Preheat Your Oven

Get things started by setting your oven to 375°F (190°C). Having a fully preheated oven ensures the Chicken Cordon Bleu cooks evenly and achieves that craveable golden crust while keeping the inside juicy and cheesy.

Step 2: Prepare the Chicken

Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to about ¼ inch thick. This not only makes rolling easier, but also ensures even cooking throughout. Lay a slice of ham and a slice of Swiss cheese on each breast, roll tightly from the short end, and secure with toothpicks to keep everything snug while cooking.

Step 3: Bread the Chicken Cordon Bleu

In three shallow bowls, set up your breading station: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll first in the flour (shake off excess), then dip in the eggs, and finally coat generously with breadcrumbs. Press lightly so the crumbs stay put and form that irresistible exterior.

Step 4: Sear the Chicken

Heat olive oil and butter together in a large skillet over medium heat until the butter sizzles. Add your rolled and breaded chicken, searing each side for 2–3 minutes until beautifully golden all over (no need to cook through—baking will finish the job). This quick sear locks in moisture and develops that mouthwatering, flavorful crust.

Step 5: Bake

Move the seared rolls to a baking dish, spacing them out so heat can circulate. Bake uncovered for 20–25 minutes, or until an internal thermometer in the thickest part reads 165°F (74°C). The cheese inside should be melted and gooey, the ham steamy and savory—just like classic Chicken Cordon Bleu dreams are made of!

Step 6: Prepare the Dijon Cream Sauce

While the chicken bakes, melt butter in a saucepan over medium heat. Sprinkle in flour and whisk for about a minute until the raw taste fades. Slowly stream in the milk, whisking constantly to avoid lumps. Stir in Dijon mustard and Parmesan, then simmer for a few minutes until thick and creamy. Season to taste with salt and pepper—a silky sauce worthy of your centerpiece dish.

Step 7: Serve

Carefully remove toothpicks from each roll (promise, you don’t want any surprises at the table!). Slice into beautiful rounds to reveal the swirled ham and cheese inside, then generously spoon over your Dijon cream sauce. Top with fresh parsley if desired. Dive in and savor every bite!

How to Serve Chicken Cordon Bleu

Garnishes

Fresh chopped parsley is always a winning finish, adding color and a whisper of herbaceousness. For extra visual flair, sprinkle a bit of extra grated Parmesan or some finely chopped chives atop your Chicken Cordon Bleu just before serving.

Side Dishes

Pairing this dish with the right sides turns dinner into a little celebration. Try silky mashed potatoes, roasted baby carrots, buttered green beans, or a simple crisp salad with a tangy vinaigrette. A glass of chilled white wine never hurts, either!

Creative Ways to Present

If you’re looking to wow your guests, serve Chicken Cordon Bleu sliced into rounds, slightly fanned on the plate, with the sauce drizzled artfully over the top and a cluster of bright vegetables on the side. For a more casual approach, simply serve whole rolls with sauce poured on each, letting everyone reveal that irresistible filling as they cut in.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Cordon Bleu holds up surprisingly well. Place cooled rolls in an airtight container and refrigerate—they’ll keep happily for up to 3 days. Keep the sauce separate for easy reheating.

Freezing

To freeze, wrap uncooked, breaded chicken rolls tightly in plastic wrap and foil, then freeze up to 2 months. Bake from frozen (add an extra 10–15 minutes in the oven). Finished cooked leftovers can also be frozen, though the breading may be softer when reheated.

Reheating

For best results, reheat Chicken Cordon Bleu in a 350°F (175°C) oven for about 15–20 minutes, or until warmed through and the crust regains some of its crunch. Reheat sauce gently on the stovetop, whisking in a splash of milk if it’s too thick.

FAQs

Can I make Chicken Cordon Bleu ahead of time?

Absolutely! Assemble and bread the chicken rolls ahead, then store them covered in the fridge for up to 24 hours before cooking. This makes dinner party prep a breeze!

What’s the best way to keep the cheese from leaking out?

Roll the chicken as tightly as possible and tuck the ends in before securing with toothpicks. A firm breading and a quick skillet sear also help seal in the cheesy goodness.

Which type of ham and cheese should I use?

Thinly sliced deli ham works best; choose quality ham for classic flavor. Swiss cheese is traditional, but Gruyère or even provolone can be delicious twists if you want to experiment.

Can I make Chicken Cordon Bleu gluten-free?

Yes! Swap in your favorite gluten-free flour blend and gluten-free breadcrumbs. The end result is just as tasty and satisfying.

Is the Dijon cream sauce a must?

While you can serve Chicken Cordon Bleu with just a squeeze of lemon or on its own, the creamy Dijon sauce truly elevates the dish and ties all the flavors together—it’s highly recommended!

Final Thoughts

There’s something magical about pulling a bubbling, golden tray of Chicken Cordon Bleu out of the oven, slicing in, and seeing that beautiful swirl of ham and cheese. If you’ve never tried making it at home, now’s your chance—follow these simple steps and get ready for rave reviews! Your dinner table will thank you.

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