Have you ever wanted to create a restaurant-quality dish that looks impressive but doesn’t require professional culinary skills? Today, I’m sharing my absolute favorite Chicken Cordon Bleu recipe that’s creamy, crispy, and packed with flavor. This classic French-inspired dish features tender chicken breasts stuffed with ham and cheese, coated in a crispy breadcrumb mixture, and topped with a velvety dijon cream sauce that will leave your guests asking for seconds.
I’ve been perfecting this recipe for years, and I’m excited to share all my tips and tricks with you. Whether you’re planning a special dinner, wanting to impress guests, or simply craving something delicious, this Chicken Cordon Bleu recipe is sure to become a staple in your cooking repertoire.
What is Chicken Cordon Bleu?
Before diving into the recipe, let’s talk about what Chicken Cordon Bleu actually is. The name might sound fancy (it is French, after all), but the concept is quite simple:
Cordon Bleu: A French term meaning “blue ribbon,” which symbolizes excellence, particularly in cooking.
Traditional Preparation: Chicken breasts pounded thin, layered with ham and Swiss cheese, rolled up, coated in breadcrumbs, and then fried or baked until golden and crispy.
Origin: While often associated with French cuisine, many food historians believe Chicken Cordon Bleu actually originated in Switzerland as a schnitzel filled with cheese. The dish gained international popularity in the 1960s.
What makes my version special is the addition of a creamy dijon sauce that takes this classic to a whole new level of deliciousness.
Kitchen Equipment You’ll Need
Before we start cooking, let’s make sure you have all the necessary equipment:
- Meat mallet or rolling pin
- Cutting board
- Sharp knife
- 3 shallow dishes for the breading station
- Plastic wrap
- Toothpicks
- Large oven-safe skillet or baking dish
- Parchment paper
- Instant-read thermometer (optional but helpful)
- Small saucepan (for the sauce)
- Whisk
- Measuring cups and spoons
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 8 slices of good quality ham (I prefer Black Forest or honey ham)
- 8 slices of Swiss cheese (Gruyère or Emmental work wonderfully too)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the Breading:
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
For the Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan cheese
For Cooking:
- 3 tablespoons olive oil
- 2 tablespoons butter
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 680 |
| Protein | 58g |
| Carbohydrates | 28g |
| Fat | 38g |
| Saturated Fat | 19g |
| Cholesterol | 245mg |
| Sodium | 1380mg |
| Fiber | 1g |
| Sugar | 2g |
| Calcium | 420mg |
| Iron | 3mg |
| Vitamin A | 1250IU |
| Vitamin C | 2mg |
Note: Nutritional values are approximate and based on one chicken breast with sauce.
Step-by-Step Instructions
Preparing the Chicken
- Butterfly and pound the chicken: Place each chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point, being careful not to cut all the way through. Open the breast like a book.
- Pound to even thickness: Cover the butterflied chicken with plastic wrap and use a meat mallet to pound it to an even 1/4-inch thickness. Be gentle but firm to avoid tearing the meat.
- Season: Remove the plastic wrap and season both sides of each chicken breast with salt, pepper, garlic powder, and thyme.
- Add ham and cheese: On each flattened chicken breast, layer 2 slices of ham and 2 slices of cheese, leaving a small border around the edges.
- Roll and secure: Starting at the narrower end, tightly roll up each chicken breast, tucking in the sides as you go. Secure with toothpicks. Place the rolled chicken in the refrigerator for 30 minutes to firm up (this makes the breading process easier).
Setting Up the Breading Station
- Prepare three shallow dishes:
- Dish 1: Mix flour, paprika, salt, and pepper
- Dish 2: Whisk eggs and milk together
- Dish 3: Combine panko, regular breadcrumbs, Parmesan cheese, parsley, and thyme
- Bread the chicken: Remove the chicken from the refrigerator. Carefully coat each roll first in the flour mixture, shaking off excess, then in the egg mixture, allowing excess to drip off, and finally in the breadcrumb mixture, pressing gently to adhere.
- Chill again: Place the breaded chicken rolls on a plate and refrigerate for another 15-30 minutes. This helps the coating stick better during cooking.
Cooking the Chicken Cordon Bleu
- Preheat your oven to 375°F (190°C).
- Prepare a baking sheet by lining it with parchment paper.
- Heat a large skillet over medium-high heat. Add olive oil and butter.
- Sear the chicken: Once the butter is melted and bubbling, add the breaded chicken rolls. Cook for about 2-3 minutes per side, turning carefully with tongs, until golden brown all over. You’re not trying to cook them through at this point, just developing a nice crust.
- Transfer to oven: Place the seared chicken rolls on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Rest: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Making the Dijon Cream Sauce
While the chicken is baking, prepare the sauce:
- Make a roux: In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes until smooth and light golden in color.
- Add liquids: Gradually whisk in the chicken broth, followed by the heavy cream, continuing to whisk to prevent lumps.
- Season and simmer: Add Dijon mustard, lemon juice, garlic powder, thyme, salt, and pepper. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Finish the sauce: Remove from heat and stir in the Parmesan cheese until melted and smooth. Taste and adjust seasonings if necessary.
Serving Suggestions
To serve this delicious Chicken Cordon Bleu:
- Remove toothpicks carefully from the chicken rolls.
- Slice each roll into medalions about 1-inch thick to showcase the beautiful spiral of ham and cheese inside.
- Drizzle with sauce: Spoon the warm Dijon cream sauce over the chicken.
- Garnish options:
- Fresh chopped parsley
- Lemon wedges
- A light sprinkle of paprika
Perfect Side Dishes
Chicken Cordon Bleu pairs wonderfully with:
- Roasted garlic mashed potatoes
- Steamed asparagus or green beans
- Buttered egg noodles
- Wild rice pilaf
- Simple green salad with vinaigrette
- Sautéed spinach with garlic
- Roasted Brussels sprouts
Variations to Try
One of the things I love about Chicken Cordon Bleu is how versatile it can be. Here are some delicious variations:
Cheese Options:
- Smoked Gouda for a deeper flavor
- Fontina for extra creaminess
- Provolone for a milder option
- Blue cheese for the adventurous (use less as it’s stronger)
Meat Options:
- Prosciutto instead of ham for a more gourmet touch
- Smoked turkey for a lighter version
- Crispy bacon for added texture and smokiness
Coating Alternatives:
- Crushed cornflakes for extra crunch
- Almond flour and ground pork rinds for a low-carb option
- Pretzel crumbs for a unique twist
Sauce Variations:
- Add 1/4 cup of white wine to the sauce for depth
- Stir in 2 tablespoons of pesto for an Italian flair
- Add capers and lemon zest for a piccata-inspired sauce
- Use half-and-half instead of heavy cream for a lighter option
Make-Ahead and Storage Tips
Make-Ahead Options:
Prepare in Advance: You can stuff and roll the chicken up to 24 hours ahead of time. Store covered in the refrigerator before breading and cooking.
Freezing Uncooked: After breading, you can freeze the prepared (but uncooked) chicken on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
Sauce Preparation: The sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Gently reheat on the stove, adding a splash of cream if needed to restore the consistency.
Storage and Reheating:
Refrigerating Leftovers: Store cooked Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days.
Freezing Cooked Chicken: While possible, freezing the cooked dish may affect the texture of the breading and the sauce. If you do freeze it, wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months.
Reheating Tips:
- Oven (preferred method): Preheat to 325°F (165°C). Place chicken on a baking sheet and cover with foil. Heat for 15-20 minutes until warmed through.
- Microwave: Use 50% power in 30-second increments to avoid overcooking the chicken and making it tough.
- Sauce: Reheat separately on the stovetop over low heat, whisking occasionally.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cheese leaking out during cooking | Rolls not sealed properly or cooked at too high temperature | Secure with more toothpicks; chill thoroughly before cooking; lower oven temperature slightly |
| Breading falling off | Didn’t chill between steps; excess moisture on chicken | Ensure chicken is patted dry; double chill (after rolling and after breading); press breading firmly onto chicken |
| Undercooked center | Chicken too thick; oven temperature too high (outside cooks faster than inside) | Pound chicken thinner; lower oven temperature and increase cooking time; use thermometer |
| Sauce too thin | Not cooked long enough; ratios off | Cook longer to reduce; add a bit more flour (mixed with cold water first) |
| Sauce too thick | Too much flour; overreduced | Thin with a little more cream or chicken broth |
| Bland flavor | Underseasoned | Season each component (chicken, breading, and sauce); taste and adjust seasonings before serving |
Chef’s Tips for Perfect Chicken Cordon Bleu
After making this dish countless times, I’ve picked up a few professional tips that make a big difference:
- Temperature matters: Start with room temperature chicken (leave it out for 20-30 minutes before preparation) for more even cooking.
- Choose the right cheese: Buy block cheese and slice it yourself rather than using pre-sliced. It melts better and has superior flavor.
- Double bread for extra crunch: For an even crispier coating, after the first breading, dip back in the egg mixture and then into the breadcrumbs again.
- Watch the seams: When rolling, keep the seam on the bottom during cooking to prevent unraveling.
- Precision matters: Use a meat thermometer to ensure perfect doneness without cutting into the chicken and losing precious juices.
- Rest before slicing: Allow the cooked chicken to rest for 5-10 minutes before removing toothpicks and slicing to keep the cheese from immediately oozing out.
- Sauce consistency: The perfect sauce should coat the back of a spoon but still flow smoothly. If it gets too thick upon standing, whisk in a little warm chicken broth.
- Elevate with fresh herbs: If available, use fresh herbs instead of dried in the sauce for brighter flavor (use 3 times the amount of fresh).
Questions & Answers
Q: Can I make this dish gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose blend, and use gluten-free breadcrumbs or crushed gluten-free crackers for the coating. Make sure your Dijon mustard is also gluten-free (most are, but always check the label).
Q: What if I don’t have a meat mallet? A rolling pin works great as an alternative. You can also use a heavy-bottomed pan. The key is to use even pressure when flattening the chicken. Place the chicken between two sheets of plastic wrap to prevent tearing.
Q: Can I air fry Chicken Cordon Bleu instead of baking it? Absolutely! Preheat your air fryer to 375°F (190°C), spray the breaded chicken rolls with cooking spray, and cook for about 15-18 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C).
Q: How can I make a lighter version of this dish? For a lighter version, you can use reduced-fat Swiss cheese, lean ham, and skip the initial pan-searing step. Use cooking spray instead of butter and oil, and bake directly. For the sauce, substitute half-and-half for the heavy cream and reduce the amount of butter.
Q: What if my sauce breaks or becomes grainy? If your sauce separates or looks curdled, remove it from heat immediately and whisk in 1-2 tablespoons of cold heavy cream. Alternatively, transfer to a blender and pulse until smooth, then return to the pan and gently reheat without boiling.
Q: Can I use chicken thighs instead of breasts? While traditional Cordon Bleu uses breasts, you can use boneless, skinless chicken thighs. Pound them flat, though they won’t get quite as thin as breasts. You may need to adjust the cooking time slightly as thighs contain more fat and can take a bit longer to cook through.
Q: Why do we chill the chicken twice during preparation? The first chilling (after rolling) helps the chicken hold its shape. The second chilling (after breading) allows the coating to adhere better to the chicken and helps prevent it from falling off during cooking. While it adds time to the preparation, it makes a significant difference in the final result.
Q: How do I know when the chicken is done without a thermometer? Without a thermometer, cook until the juices run clear when you insert a knife into the thickest part of the roll. The chicken should feel firm but still have a little give, and the breading should be golden brown. However, a thermometer is really the best way to ensure food safety and prevent overcooking.
Final Thoughts
Chicken Cordon Bleu may seem fancy, but with these detailed instructions, you can create a show-stopping dinner that tastes like it came from a fine dining restaurant. The combination of crispy exterior, tender chicken, salty ham, and melted cheese, all topped with that velvety Dijon cream sauce, creates a perfect harmony of flavors and textures.
What I love most about this dish is its versatility – it’s elegant enough for special occasions but approachable enough for a family dinner. The make-ahead options also make it practical for busy households.
Remember, cooking is about enjoying the process as much as the result. Take your time, follow the steps, and don’t be afraid to make this recipe your own with some of the variations suggested.
I hope you love this Chicken Cordon Bleu as much as I do! If you try it, I’d love to hear how it turned out for you. Happy cooking!
