Chicken Cordon Bleu is the kind of dish that instantly feels celebratory, thanks to juicy chicken stuffed with savory ham and gooey Swiss cheese, all wrapped in a golden breadcrumb crust. Somehow, it brings together everything that’s comforting and just a little bit fancy—but it’s also simpler than you might think to make at home. Imagine slicing through that crispy exterior to find layers of flavor spiraling inside! Whether you’re looking for a special weeknight dinner or something that impresses your guests, this classic recipe hits all the marks.
Ingredients You’ll Need
When it comes to Chicken Cordon Bleu, each ingredient plays a deliciously important part. You don’t need anything complicated, but the combination of flavors and textures is downright irresistible once everything comes together.
- Chicken breasts: Look for boneless, skinless chicken breasts, as they’re the perfect canvas for all the savory fillings.
- Deli ham: Thin slices of deli ham add a salty, smoky heartiness right in the center of each roll.
- Swiss cheese: Choose Swiss for its meltiness and nutty notes—it brings that signature cheesy stretch.
- All-purpose flour: Gives the chicken rolls their first coat, ensuring a crisp breadcrumb crust.
- Eggs: Lightly beaten eggs help the breadcrumbs stick evenly for an even crunch all over.
- Breadcrumbs (preferably panko): Panko crumbs offer extra crunch, but regular breadcrumbs work in a pinch, too.
- Salt: Just a touch for seasoning the chicken so its flavor shines through.
- Black pepper: Adds a gentle heat that enhances every layer.
- Dijon mustard: Offers a tangy, zesty counterpoint to the richness of the ham and cheese.
- Mayonnaise: A swipe of mayo keeps the inside juicy and flavorful.
- Butter (melted): Drizzling a little butter over the top before baking guarantees a golden, flavorful crust.
- Cooking spray or oil: Just enough to prevent sticking and encourage that beautiful browning in the oven.
How to Make Chicken Cordon Bleu
Step 1: Prep and Pound the Chicken
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment or giving it a swipe of oil. To make rolling up your Chicken Cordon Bleu a breeze, lay each chicken breast on a cutting board, slice it open butterfly-style, and gently pound between two pieces of plastic wrap. This not only flattens the meat for an even roll, but it also helps make the chicken wonderfully tender.
Step 2: Add Flavor and Fillings
Next, season both sides of each pounded chicken breast with salt and black pepper. Then, swipe a thin layer of Dijon mustard and mayonnaise onto the inside. This bit is where things get extra tasty—place a slice of ham and a slice of Swiss cheese on top of the mustardy layer, making sure they cover most of the surface without spilling out the sides.
Step 3: Roll and Secure
Now it’s time to roll! Starting at the narrower end, roll the chicken breast up tightly around the ham and cheese, then secure it with toothpicks to keep everything snug inside. Making sure it’s tight means you’ll get those lovely spiral cross-sections when you slice it later.
Step 4: Dredge and Coat
Dredging each roll is the key to that irresistible Chicken Cordon Bleu crunch. Lightly dust each roll in flour (shake off any excess), dip into your beaten eggs, and then thoroughly coat with the breadcrumbs. If you want the crunchiest crust, give the rolls a gentle press into the panko to help it stick.
Step 5: Bake to Perfection
Place each breaded roll seam-side down on your prepared baking sheet. Drizzle over the melted butter or give them a quick spray of oil. Bake for 30 to 35 minutes. The aroma will let you know something delicious is happening! When the crust is deep golden and a thermometer reads 165°F (74°C), your Chicken Cordon Bleu is ready. Don’t forget to let them rest for five minutes to keep all those flavors locked in before slicing and serving.
How to Serve Chicken Cordon Bleu
Garnishes
A little flourish goes a long way. Top your Chicken Cordon Bleu with a sprinkle of fresh chopped parsley or chives for color. If you love an extra touch, serve it with a drizzle of creamy Dijon sauce or even a squeeze of lemon—both balance out the richness beautifully.
Side Dishes
Pairing ideas are endless, but bright and simple sides really let Chicken Cordon Bleu shine. Consider silky mashed potatoes, garlic-sautéed greens, or a crisp side salad tossed with a sharp vinaigrette. Roasted asparagus or honey-glazed carrots bring just the right contrast, too.
Creative Ways to Present
For special occasions, slice each chicken roll on the diagonal to showcase the pretty pinwheel of ham and cheese inside. Arrange them atop a little swirl of sauce, or serve each portion on a bed of sautéed spinach for a restaurant-worthy plate. Mini Chicken Cordon Bleu bites are also a crowd-pleasing appetizer!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Cordon Bleu, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to three days, making sure any sauce is stored separately to keep that crust from getting soggy.
Freezing
Chicken Cordon Bleu is freezer-friendly! Wrap uncooked or cooked rolls tightly in plastic wrap and then foil. Freeze for up to two months. To bake from frozen, add a few extra minutes and check for an internal temperature of 165°F for safety.
Reheating
To keep the coating crispy, reheat leftover Chicken Cordon Bleu in the oven at 350°F until warmed through, about 15 minutes. Air fryers also work well for a quick, crispy refresh—just avoid microwaving to prevent a soggy crust.
FAQs
Can I use a different cheese besides Swiss?
Absolutely! While Swiss cheese is classic for Chicken Cordon Bleu, Gruyère, provolone, or even mozzarella work well if you prefer a different melt or flavor.
What’s the best way to keep the filling from leaking out?
Roll your chicken as tightly as possible, and make sure to secure the seam with toothpicks. Some melting may occur, but a tight roll and even breading really help keep that cheese inside.
Can I make Chicken Cordon Bleu ahead of time?
Definitely! Prepare and assemble the rolls, then store them covered in the refrigerator for up to a day before baking. You can even freeze them, then bake straight from frozen with extra time added.
Is it possible to make this recipe gluten-free?
Yes, simply substitute your favorite gluten-free flour blend and breadcrumbs for the regular versions. Everything else in Chicken Cordon Bleu is naturally gluten-free!
How do I know when the chicken is cooked through?
Use an instant-read thermometer and make sure the thickest part of the roll reads 165°F (74°C). The crust should be golden and crisp, and juices will run clear.
Final Thoughts
If there’s ever a time to treat yourself or the people you love, Chicken Cordon Bleu is it. Don’t be surprised if this dish wins you big compliments—it’s comforting, impressive, and totally doable. Give it a try and watch how quickly it becomes one of your own favorites!
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Chicken Cordon Bleu Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the classic French-American dish with this easy recipe for Chicken Cordon Bleu. Tender chicken breasts stuffed with ham and Swiss cheese, coated in breadcrumbs, and baked to perfection. A delicious main course that’s sure to impress!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices deli ham
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Coating and Baking:
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons butter (melted)
- cooking spray or oil for baking
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- Prepare the Chicken: Butterfly and pound the chicken breasts, season, spread mustard and mayonnaise, add ham and cheese, roll, secure with toothpicks.
- Coat and Bake: Dredge each roll in flour, dip in eggs, coat with breadcrumbs, place on baking sheet, drizzle with butter, bake for 30–35 minutes until golden and cooked through.
- Rest and Serve: Let the chicken rest for 5 minutes before serving.
Notes
- You can prepare these ahead of time and refrigerate before baking.
- For added flavor, consider serving with a creamy Dijon sauce or a simple white wine reduction.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 470
- Sugar: 1g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 150mg
