Get ready to impress your family and friends with the irresistible CHICKEN CORDON BLEU! This beloved classic features tender chicken breasts wrapped around savory ham and melty Swiss cheese, all lovingly coated with crispy breadcrumbs and drizzled with a luscious Dijon cream sauce. Whether you’re cooking for a special occasion or simply looking to treat yourself to something extraordinary, this recipe promises mouthwatering flavor and a satisfying crunch in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this CHICKEN CORDON BLEU recipe plays a crucial role, building layers of flavor, texture, and richness. Gather these staples and you’ll be amazed at how such familiar foods combine to create a true showstopper. Here’s what you’ll need, along with some tips for best results:
- Chicken breasts: Pound these to an even thickness for easy rolling and juicy results—this makes all the difference.
- Swiss cheese: This classic choice gives the signature gooey melt and tangy flavor inside every roll.
- Ham slices: Choose deli-style or leftover roast ham for a delicious, savory layer.
- All-purpose flour: The perfect base for breading, ensuring the coating sticks beautifully.
- Eggs: Beaten eggs act as the breading glue and help the crumbs crisp up nicely.
- Breadcrumbs: For that golden, crunchy crust—use panko for extra crunch or regular for a classic texture.
- Salt and black pepper: Season generously to bring out all those gorgeous flavors in every component.
- Olive oil: Helps with browning and adds a hint of richness to each bite.
- Unsalted butter: Combines with olive oil for perfect searing and balance in the cream sauce.
- For the Dijon cream sauce: Butter, flour, milk, Dijon mustard, Parmesan cheese, plus salt and pepper give a velvety, sharp, and luxurious finishing touch you’ll want to eat by the spoonful.
How to Make CHICKEN CORDON BLEU
Step 1: Prep and Pound the Chicken
Start by preheating your oven to 375°F. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/4-inch thick. This not only tenderizes the chicken but makes it much easier to roll up tight, ensuring every bite has that perfect ham and cheese center. Season both sides with salt and pepper so the flavor goes all the way through.
Step 2: Layer and Roll
Lay a slice of ham and a slice of Swiss cheese over each piece of chicken. Now, here’s the fun part: starting at one end, roll each chicken breast up snugly, tucking in the sides as you go. Secure the seam with a couple of toothpicks to keep the filling inside while everything cooks—this helps the cheese stay put for that magical, melty core.
Step 3: Breading Station
Set up three shallow bowls: one with flour, one with the beaten eggs, one with breadcrumbs. Dredge each chicken roll in flour first, ensuring it’s fully coated. Dip into the eggs, then into the breadcrumbs, pressing gently so they adhere all over. This triple-coating trick is what gives CHICKEN CORDON BLEU that iconic, crispy crust.
Step 4: Sear for Flavor
Heat the olive oil and butter together in a large, oven-safe skillet over medium heat. Place each chicken roll seam-side down and sear for 2 to 3 minutes per side, just until the coating turns golden brown. This step locks in the juices and gives you that irresistible crunch.
Step 5: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when the chicken is cooked through, juices run clear, and the cheese inside is bubbly and gooey. Let them rest for a few minutes while you make the sauce—this keeps the chicken moist and helps set the filling.
Step 6: Dijon Cream Sauce Magic
While the chicken bakes, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to remove the raw taste. Slowly pour in the milk, whisking constantly until the mixture thickens (about 2 to 3 minutes). Stir in the Dijon mustard and grated Parmesan, then season with salt and pepper to taste. The result is a silky sauce that balances the richness of the chicken beautifully.
Step 7: Slice, Serve, and Enjoy
Remove toothpicks from your finished chicken, then slice each roll into thick, elegant rounds if you like. Arrange on plates and generously spoon over the warm, dreamy Dijon cream sauce. This is the moment you’ve been waiting for—a plate of CHICKEN CORDON BLEU that’s as beautiful as any restaurant’s, but even more satisfying because you made it yourself.
How to Serve CHICKEN CORDON BLEU
Garnishes
A sprinkle of chopped fresh parsley or chives adds a flash of color and freshness that really pops against the golden chicken and creamy sauce. For an extra touch, a dusting of grated Parmesan on top never goes amiss—think of it as a savory snow falling onto your masterpiece.
Side Dishes
This dish pairs beautifully with classic sides like buttery mashed potatoes, steamed green beans, roasted asparagus, or a crisp garden salad. The richness of CHICKEN CORDON BLEU means it also works really well with lighter vegetable sides or fluffy rice pilaf to soak up every bit of sauce. Serve with a chilled white wine for the ultimate experience.
Creative Ways to Present
For a wow-factor at dinner parties, slice the chicken into elegant rounds and fan them out on a platter with a zigzag of sauce drizzled over each piece. Or serve the whole rolls on individual plates, topped with fresh herbs for a bistro-like presentation. People eat with their eyes first, and a beautiful plate of CHICKEN CORDON BLEU is always a showstopper.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra CHICKEN CORDON BLEU (lucky you!), let the chicken cool to room temperature, then store it in an airtight container in the refrigerator for up to three days. Keep the sauce in a separate container, so it doesn’t make the crispy coating soggy.
Freezing
You can freeze assembled (but unbaked) chicken rolls for a make-ahead meal—just wrap each one tightly in plastic wrap and foil before freezing for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then bread and bake as directed. For cooked leftovers, freeze individual pieces in airtight containers, separating layers with parchment to avoid sticking.
Reheating
To reheat, place the chicken rolls on a baking sheet and warm in a 350°F oven until heated through; this keeps the breading crispy. Gently warm the sauce on the stove or in the microwave, whisking well before serving. Avoid microwaving the chicken itself, as it can turn rubbery and lose its crispness.
FAQs
Can I use a different cheese instead of Swiss?
Absolutely! Gruyère or provolone make delicious alternatives, bringing their own unique flavor and meltiness to the dish. Feel free to experiment with your favorites—CHEESE is half the fun of CHICKEN CORDON BLEU.
What if I don’t have an oven-safe skillet?
No problem! Just transfer the seared chicken rolls to a baking dish lined with parchment or lightly greased after browning on the stovetop. Continue baking as instructed until cooked through.
Can CHICKEN CORDON BLEU be made gluten-free?
Yes, with a few easy swaps! Use gluten-free flour and breadcrumbs for breading and a gluten-free flour blend for the sauce. Every other ingredient in the recipe is naturally gluten-free.
How do I keep the cheese from leaking out?
Make sure you roll the chicken tightly and secure well with toothpicks, sealing the sides by tucking them in as you roll. Chilling the rolls for 10–15 minutes before breading can also help the cheese stay put during cooking.
Can I make the Dijon cream sauce ahead of time?
Definitely! Prepare the sauce up to two days in advance and store in an airtight container in the fridge. Warm gently over low heat while whisking just before serving, and add a splash of milk if it needs loosening up.
Final Thoughts
If you’ve never made CHICKEN CORDON BLEU at home, now’s your chance to create a culinary classic that’s always worth the bit of extra care. Each roll is a little bundle of joy—crispy, cheesy, savory, and topped with a dreamy sauce. Try it once, and I have a feeling it’ll become your new go-to for special occasions, cozy weekends, or whenever you want to turn an ordinary day into something extraordinary. Enjoy every bite!
Print
CHICKEN CORDON BLEU Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in the classic French-American favorite with this easy recipe for Chicken Cordon Bleu. Tender chicken breasts are filled with Swiss cheese and ham, then baked to perfection and served with a creamy Dijon sauce.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices ham
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Pound the chicken: Pound the chicken breasts between two pieces of plastic wrap to about ¼-inch thickness. Season with salt and pepper.
- Fill and roll: Lay ham and Swiss cheese on each chicken breast. Roll tightly, secure with toothpicks.
- Dredge: Coat rolled chicken in flour, egg, then breadcrumbs.
- Sear and bake: Sear in a skillet, then bake in the oven until cooked.
- Make sauce: Prepare the Dijon cream sauce in a saucepan.
- Serve: Drizzle sauce over sliced chicken before serving.
Notes
- You can prepare the chicken ahead and refrigerate before baking.
- Try using Gruyère or provolone for a twist on the classic Swiss cheese.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg
