This chicken cordon bleu recipe turns what sounds like fancy restaurant food into something you can make in your own kitchen. I've been making this stuffed chicken breast for years, and it's become our go-to dinner when we want something that feels special but isn't too hard. Emma loves helping me pound the chicken flat and stuff it with ham and cheese - she calls it "chicken surprise" because of the melted goodness hiding inside.
Why You'll Love This Chicken Cordon Bleu Recipe
From making this for tons of family dinners and potluck gatherings, I know exactly why people get excited about this dish. First off, it looks way fancier than it really is - when you slice into that golden, crispy outside and the melted cheese starts oozing out, everyone thinks you're some kind of cooking wizard. But honestly, it's just chicken, ham, and cheese rolled up together.
What really makes this recipe work for busy families is how forgiving it is. If your chicken doesn't roll perfectly or some cheese leaks out during cooking, it still tastes great. Emma learned this when she was helping me roll them up and one came completely apart - we just called it "deconstructed chicken cordon bleu" and ate it anyway. Plus, you can prep these ahead of time and just throw them in the oven when you're ready to eat, which saves your sanity on crazy weeknights.
Jump to:
- Why You'll Love This Chicken Cordon Bleu Recipe
- What Goes Into Chicken Cordon Bleu
- How To Make Chicken Cordon Bleu Step By Step
- Easy Swaps for Chicken Cordon Bleu
- Equipment For Chicken Cordon Bleu
- Chicken Cordon Bleu Variations
- Keeping Your Chicken Cordon Bleu Fresh
- Why This Chicken Cordon Bleu Works
- Top Tip
- The Dish My Mother Swore By (And Still Does!)
- FAQ
- Time to Make Your Own French Classic!
- Related
- Pairing
- Chicken Cordon Bleu
What Goes Into Chicken Cordon Bleu
The Main Players:
- Boneless chicken breasts
- Thin sliced deli ham
- Swiss cheese
- All-purpose flour
- Large eggs
- Panko breadcrumbs
Flavor Boosters:
- Salt and black pepper
- Garlic powder
- Paprika
- Fresh thyme
For Cooking:
- Vegetable oil or butter
- Cooking spray
Nice Extras:
- Dijon mustard
- Fresh parsley for garnish
See recipe card for quantities.
How To Make Chicken Cordon Bleu Step By Step
Getting the Chicken Ready:
- Pound chicken breasts to about ¼ inch thick
- Cover with plastic wrap so it doesn't splatter everywhere
- Season both sides with salt and pepper
- Let them sit while you set up everything else
The Stuffing Part:
- Lay chicken flat on your counter
- Spread a thin layer of Dijon mustard if you want
- Put 2-3 slices of ham on each breast
- Add 1-2 slices of Swiss cheese on top
- Roll up tight, starting from the thick end
Breading Station:
- Set up three bowls: flour, beaten eggs, panko crumbs
- Season the flour with garlic powder and paprika
- Roll each chicken roll in flour, then egg, then breadcrumbs
- Press the crumbs on so they stick good
Cooking Time:
- Check that inside temp hits 165°F
- Heat oil in a big skillet over medium heat
- Brown the chicken rolls on all sides
- Move to baking dish and bake at 375°F for 20-25 minutes
Easy Swaps for Chicken Cordon Bleu
Cheese Options:
- Swiss → Gruyere (nuttier taste)
- Regular → Provolone
- Traditional → Sharp cheddar
- Dairy → Vegan cheese slices
Ham Switches:
- Deli ham → Prosciutto (fancier)
- Regular → Turkey ham
- Processed → Black forest ham
- Meat → Roasted red peppers (vegetarian)
Breading Changes:
- Panko → Regular breadcrumbs
- Plain → Italian seasoned crumbs
- Wheat → Gluten-free breadcrumbs
- Crumbs → Crushed cornflakes
Chicken Swaps:
- Breasts → Chicken thighs (more flavor)
- Regular → Thin cutlets (saves pounding time)
- Fresh → Frozen (thaw completely first)
Cooking Methods:
- Traditional → Slow cooker (different but good)
- Skillet then oven → All oven-baked
- Fried → Air fryer (spray with oil)
Equipment For Chicken Cordon Bleu
- Meat mallet or rolling pin (for pounding chicken)
- Plastic wrap (keeps the mess down)
- Three shallow bowls (for breading station)
- Large oven-safe skillet
- Instant-read thermometer
Chicken Cordon Bleu Variations
Italian Style:
- Use prosciutto instead of ham
- Mozzarella and basil leaves
- Italian breadcrumbs with parmesan
- Serve with marinara sauce
Mexican Twist:
- Pepper jack cheese
- Sliced jalapeños
- Ham or chorizo
- Crushed tortilla chips for coating
Bacon Lovers:
- Crispy bacon strips
- Cheddar cheese
- Add ranch seasoning to breadcrumbs
- Serve with honey mustard
Spinach and Mushroom:
- Sautéed spinach and mushrooms
- Cream cheese instead of Swiss
- Herbs in the breadcrumbs
- Great for veggie lovers
Holiday Special:
- Turkey and cranberry sauce
- Brie cheese
- Fresh sage
- Perfect for Thanksgiving leftovers
Keeping Your Chicken Cordon Bleu Fresh
Right After Cooking:
- Let them cool for about 10 minutes before slicing
- Don't leave sitting out for more than 2 hours
- Put leftovers in the fridge within that time
Fridge Storage (3-4 days):
- Wrap each piece separately in foil
- Store in airtight container
- Keep away from strong-smelling foods
- Reheat gently so they don't dry out
Freezer Storage (2-3 months):
- Cool completely before freezing
- Wrap tight in plastic wrap, then foil
- Write the date on them
- Thaw overnight in fridge before reheating
Reheating Tips:
- Add a splash of chicken broth if they seem dry
- Oven at 350°F for 10-15 minutes (best way)
- Cover with foil so they don't dry out
- Microwave works but makes coating soggy
Why This Chicken Cordon Bleu Works
Making chicken cordon bleu hundreds of times taught me exactly what makes the difference between soggy, falling-apart chicken and that perfect crispy-outside, melty-inside result everyone wants. The biggest thing is getting the chicken pounded to the right thickness - not too thin that it tears, not too thick that it won't cook evenly. That ¼ inch sweet spot lets the chicken cook through without drying out while the cheese gets all melty.
The other big thing is the two-step cooking method. Browning the chicken rolls in a hot skillet first creates that golden, crispy crust that keeps all the juices inside. Then finishing them in the oven cooks them through gently without burning the outside. Emma always gets excited when we do the stovetop part because of all the sizzling sounds, but that searing step is what makes the coating stay crispy instead of getting soggy.
Top Tip
- The secret to perfect chicken cordon bleu is all about the pounding - get that chicken breast to exactly ¼ inch thick so it cooks evenly and rolls up without tearing. I learned this the hard way after making dozens of rolls that either fell apart or cooked unevenly. Also, don't skip the browning step in the skillet before baking - that's what gives you the golden, crispy coating that stays crunchy instead of getting soggy.
- And here's what took me years to figure out: let the finished rolls rest for at least 5 minutes after cooking before you slice them, or all that melted cheese will come pouring out and you'll lose the best part! Emma always wants to cut into them right away because they smell so good, but waiting pays off with that perfect cheese pull when you finally slice through. Those few minutes let the juices settle back into the meat and the cheese gets just firm enough to stay put while still being perfectly melty.
The Dish My Mother Swore By (And Still Does!)
My mom has been making chicken cordon bleu since I was little, and she's got this one trick that makes all the difference. Instead of just rolling the chicken up plain, she spreads a thin layer of cream cheese mixed with a little garlic powder on the inside before adding the ham and Swiss. It sounds like too much cheese, but that cream cheese works like glue to hold everything together and adds this rich, creamy layer that makes the whole thing taste restaurant-fancy.
But her real secret? She saves the trimmed fat from the chicken and cooks it down in the pan before making the rolls. "Waste not, want not," she always says, and that little bit of chicken fat gives the coating this incredible golden color and adds so much flavor. She taught me to never throw away anything that could make the dish taste better, and even now when I'm rushing through dinner prep, I still take the time to cook down that fat because it really does make a difference.
FAQ
Est-ce que le Chicken Cordon Bleu est du poulet ?
Yes, chicken cordon bleu is made with chicken breast that's pounded flat, stuffed with ham and Swiss cheese, then breaded and cooked. The name is French but the dish is popular everywhere. It's basically chicken wrapped around ham and cheese - simple but delicious.
Comment est fabriqué un ?
You make cordon bleu by pounding chicken breast thin, layering ham and cheese inside, rolling it up tight, then coating it in flour, egg, and breadcrumbs before cooking. The key is sealing the edges well so the cheese doesn't leak out during cooking.
Comment s'appelle un Chicken Cordon Bleu en anglais ?
In English, it's called "chicken cordon bleu." The name stayed French even though it's popular in American and other cuisines. "Cordon bleu" means "blue ribbon" in French, referring to high-quality cooking, though the dish itself isn't originally French.
Comment fait-on cuire un Chicken Cordon Bleu ?
You cook cordon bleu by first browning the breaded chicken rolls in a hot skillet to get them golden and crispy, then finishing them in a 375°F oven for about 20-25 minutes until the internal temperature reaches 165°F. This two-step method keeps the outside crispy while cooking through.
Time to Make Your Own French Classic!
Now you've got all the secrets to making perfect chicken cordon bleu - from my mom's cream cheese trick to the importance of letting them rest before slicing. This dish proves that fancy doesn't have to mean complicated, and once you nail the technique, you'll be making these for every special dinner.
Ready for more crowd-pleasing recipes? Try our flaky Delicious Spanakopita Triangles Recipe that brings Greek flavors to your table with crispy phyllo and creamy spinach filling. Want something with a kick? Our Easy Homemade Pad Thai Recipe beats takeout every time and gets the whole family involved. For your next party, our Easy Baked Brie Recipe takes just minutes but looks like you spent hours on it!
Share your chicken cordon bleu success! We love seeing your golden, cheesy creations!
Rate this recipe and join our cooking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Cordon Bleu
Chicken Cordon Bleu
Equipment
- 1 Meat mallet (Or use a rolling pin)
- 1 Plastic wrap (For pounding chicken)
- 2 Shallow bowls (For breading station)
- 1 Skillet (oven-safe) (Or use a regular skillet + baking dish)
- 1 Instant-read thermometer (For checking doneness (165°F))
Ingredients
- 4 Boneless chicken breasts - Pounded to ¼ inch thick
- 8 slices Deli ham - Thin sliced
- 4 slices Swiss cheese - Or use your preferred cheese
- ½ cup All-purpose flour - For breading
- 2 Large eggs - Beaten
- 1 cup Panko breadcrumbs - Or other breadcrumb variety
- ½ teaspoon Garlic powder - Mixed with flour
- ½ teaspoon Paprika - Optional for color
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Adjust to taste
- 2 tablespoon Vegetable oil - Or melted butter for pan frying
- Dijon mustard Optional - spread inside before stuffing
- Cooking spray - For baking dish
- tablespoon Fresh parsley - Optional for garnish
Leave a Reply