This Chicken Cordon Bleu is the ultimate chicken creation with ham and cheese! Made with chicken breasts wrapped around ham and Swiss, breaded, and fried crisp. Each slice will reveal a gorgeous swirl of flavor. While it’s a labor of love, each bite will be so worth the effort.
What Is Chicken Cordon Bleu?
Crispy on the outside with tender chicken breast swirled around melty cheese nestled inside with thin slices of deli ham; can it get better than this? This is what you need to have planned for your next special dinner. You know I’m all about making your favorite gourmet meals accessible at home!
While this recipe does take a little extra care and love, I’ve also included instructions for freezing your cordon bleu. Cooked or uncooked, you can make dinner time a little easier and a lot more special if you prep a few batches of these rolls at once. Trust me, you’re going to want to enjoy this recipe again and again!
Chicken Cordon Bleu Highlights
- A Classic. Chicken Cordon Bleu is a classic French dish of chicken breasts stuffed with ham and Swiss cheese.
- Perfect Make-ahead Meal. Make a few batches and freeze, then when you want to serve them, simply thaw them out in the fridge overnight then bake or fry as instructed.
- Crowd Pleaser. This chicken cordon bleu comes complete with a creamy mustard sauce, so what are you waiting for? Go ahead and make some, freeze some for later, and serve a dinner that your entire family will love.
Ingredients You’ll Need
- Chicken breasts – Boneless and skinless.
- Ham – Any type you like! Thin slices work best.
- Swiss cheese – Get some big slices. If you have smaller ones, you’ll have to use 2 slices per chicken breast. You can also use shredded Swiss cheese but I find that it works better with slices.
- Flour – All-purpose.
- Eggs – I used large eggs.
- Breadcrumbs – I love using Panko breadcrumbs for recipes like these because it results in the crispiest chicken.
- Salt & pepper – Season to taste.
- Vegetable oil – For frying. Other frying oils are peanut, soybean, canola, corn, safflower, and sunflower oils.
- Butter – Unsalted.
- Milk – Any type of milk you have. If you use a non-dairy alternative, find one with a mild flavor.
- Dijon mustard – Smooth works best, but if you have grainy that will be okay as well.
- Parmesan cheese – Freshly shredded parmesan will be best to give you a perfectly silky consistency for your sauce.
How To Make Chicken Cordon Bleu
- Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it’s about ¼-inch thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
- Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 slices of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
- Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
- Fry: Fill a deep skillet about 1-inch high with the vegetable oil. Heat to 325°F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165°F. Let the chicken rest for 5-10 minutes.
Make The Mustard Sauce
- Start the sauce: Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
- Finish and serve: Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.
Can You Bake Chicken Cordon Bleu?
You sure can, here’s how.
- Follow the recipe as written from steps 1-3.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper
- Place the chicken, seam-side-down, on the baking sheet after dredging. Give each piece a spritz with cooking spray.
- Bake for 25 minutes or until cooked through and golden brown.
Expert Tips
- When pounding out the chicken, start from the center and work your way out. Work slowly and try to avoid any tears.
- Roll the chicken tightly in the plastic wrap. This will make the process much easier for dredging and frying.
- Get an instant-read digital thermometer. This way you can test the chicken to ensure it’s fully cooked.
- If the chicken is browned on the outside but still not fully cooked on the inside, you can finish it in the oven at 350°F for 5-10 minutes or until the internal temperature reads 165°F.
- Use freshly grated parmesan rather than the shakable variety in a can. This will make sure your sauce is silky, not grainy.
How To Serve
This recipe is quite filling on its own, so I would keep it to just one or two sides. You can offer up a simple salad, roasted veggies, potatoes, just about anything! Here are my favorites:
- Mashed Potatoes
- Potatoes Au Gratin
- Zucchini Potato Bake
- Chickpea Tomato Salad
- Broccoli Salad
- Italian Roasted Mushrooms and Vegetables
- Garlic Parmesan Roasted Brussels Sprouts
- Parmesan Roasted Broccoli
Leftovers
Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven. Preheat to 325°F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.
The sauce will last 4-5 days stored in an airtight container in the fridge. Reheat in the microwave, or you can reheat in a saucepan over medium heat. If you find the sauce has thickened too much, you can thin it out with a bit of milk.
How To Freeze
Uncooked
If you’re planning on having some extras prepped, chicken cordon bleu is a great option for an easy weeknight freezer meal. After dredging the chicken, place the rolls on a parchment paper lined baking sheet. Freeze for 2 hours, then transfer the rolls to a large sealable freezer bag or airtight container. It will keep for 3-4 months.
Let the rolls thaw overnight in the fridge, then cook as per the recipe instructions. In this case, since the chicken may still be a little frozen in the middle, check out the recipe notes for instructions on how to finish cooking the chicken fully in the oven.
Cooked
Let the chicken cool fully to room temperature. Place the rolls on a baking sheet lined with parchment paper and freeze for 2 hours. Transfer the rolls to a large freezer bag or airtight container. It will last 4 months frozen.
Let the chicken thaw completely in the fridge overnight. Preheat the oven to 325°F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.
More Must Try Chicken Recipes
- Chicken Kiev
- Cheese and Prosciutto Stuffed Chicken Breasts
- Chicken Schnitzel
- Creamy Parmesan Chicken
- Buttermilk Fried Chicken
- Bruschetta Chicken
- Lemon Chicken Piccata
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Chicken Cordon Bleu
Equipment
Ingredients
- 4 chicken breasts boneless and skinless
- 4 slices ham
- 4 slices Swiss cheese
- ½ cup all-purpose flour all-purpose
- 2 eggs beaten
- 1 cup breadcrumbs I used Panko
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- vegetable oil for frying
Creamy dijon sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour all-purpose
- 1½ cups milk
- 3 tablespoon dijon mustard
- ½ cup Parmesan cheese shredded
- ¼ teaspoon salt or to taste
Instructions
- Flatten chicken breasts: Lay a chicken breast between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it's about ¼-inch thick. Repeat with remaining chicken breasts. Season each piece with salt and pepper on both sides.
- Roll: Lay a slice each of Swiss cheese and ham over one of the chicken breasts on a sheet of plastic wrap. You might need to use 2 slices of each depending on how big your cheese and ham slices are. Roll the chicken width-wise and wrap it tightly in the plastic wrap by rolling, then tying the ends together. Repeat with the remaining chicken breasts and allow them to chill in the freezer for 30 minutes to 1 hour.
- Dredge: Add the flour, eggs, and breadcrumbs to 3 separate shallow bowls. Season the flour and eggs with salt and pepper. Unwrap the chicken breasts and dredge them first in the flour, then eggs, and finally the breadcrumbs.
- Fry: Fill a deep skillet about 2-inch high with the vegetable oil. Heat to 325°F. Add the chicken breasts and cook for 5 minutes, flip, then cook for another 5 minutes or until the center reaches an internal temperature of 165°F.* Let the chicken rest for 5-10 minutes.
Sauce
- Start the sauce: Melt the butter in a saucepan over medium heat. Add the flour, whisk well, and cook for 1-2 minutes.
- Finish and serve: Pour the milk slowly, while whisking, until fully incorporated and smooth. Add the dijon and parmesan cheese. Bring the sauce to a bubble, while continuously whisking, until it has thickened. Taste for salt and season as necessary. Serve the chicken with a scoop of sauce.
Video
Recipe Notes
- *If the chicken has browned completely but it still hasn’t reached an internal temperature of 165F, you can finish the chicken by baking in the oven at 350F for another 5-10 minutes or until fully cooked through.
- Transfer the cordon bleu to an airtight container and store in the fridge for 3-4 days. Since there is a breadcrumb dredge, it can become a bit soggy when reheated in the microwave. The best form of reheating is your oven. Preheat to 325F, place the leftover chicken on a sheet equipped with a rack, and bake for 10-15 minutes or until heated through.
- The sauce will last 4-5 days stored in an airtight container in the fridge. Reheat in the microwave, or you can reheat in a saucepan over medium heat. If you find the sauce has thickened too much, you can thin it out with a bit of milk.
Perfect. I’ve made cordon bleu before, but this is the best recipe, and the instructions are crystal clear. Can’t go wrong with your recipes.
I’m so glad you like this!
Can I cook it in the oven? If so, at what degree and for how long?
You can, and there are instructions on how to do that under “can you bake chicken cordon bleu”
Can you use chicken flats instead of flattening chicken breasts? Or are they too flat?
What exactly is a chicken flat?
I did mine in the airfryer… quick and easy.. and no extra fat.
I am hoping to make this recipe very soon! I am gluten free. Is there a way to make the breading without flour? I have GF bread crumbs.
You can use GF flour, or yeah you can skip the flour completely, just dredge through egg and GF breadcrumbs.
You laid out the recipe really nicely! It turned out great on the first try. Super easy instructions and I impressed the whole family. Thanks!!
We enjoyed making this recipe as a team. There are only two of us so he made one and I made one. We teamed it up with oven baked garlic Brussel sprouts. We like sauce so we didn’t cut the sauce. This was an easy, quick, satisfying meal. All your recipes are WONDERFUL and doable. I also absolutely love the way your web page and recipes are set up. Of course I rate it as a five star.
Thank you!
I also make these but I wrap a strip of bacon around them. Also, instead of deep frying the chicken, I first pan-sear it for a few minutes, then place on a baking dish and add butter and white wine and bake them until fully cooked. They are absolutely delicious!!! 🙂
Good recipe but I adapt it to ‘fry’ in my air fryer: it’s faster, easier, healthier, juicier and less cleanup!
BTW: according to the USDA chicken breast is fully cooked and pasteurized (safe to eat) @145°F in <10 minutes…
I make these, but I use Shake and Bake for the breading. It adds some flavor and easier. I bake mine.
This recipe is delicious! I liked the crispiness of the fried panko breading. A little extra effort in making these but so worth it. I followed the recipe exactly as written. This is a definite keeper and I will be making this again. Thanks Jo
Can these be baked instead of fried???
They can! I just added a section in the post with instructions 🙂