Chicken Cordon Bleu
Chicken Cordon Bleu is a timeless classic that transforms simple ingredients into a dish of elegance and comfort. Tender chicken breasts are pounded thin, then layered with savory ham and creamy Swiss cheese before being rolled, breaded, and baked to golden perfection.
The result is a beautiful balance of textures—the crispy coating gives way to juicy chicken and a luscious, melty filling.
It’s a dish that feels sophisticated enough for special occasions, yet approachable enough to prepare at home, making every bite a celebration of flavor and tradition.
Why People Will Love Chicken Cordon Bleu:
Crisp Outside, Melty Inside – The golden breadcrumb crust gives way to tender chicken, savory ham, and creamy Swiss cheese, creating layers of texture in every bite.
Elegant Yet Accessible – It looks restaurant-worthy but can be made in a home kitchen with everyday ingredients.
Comfort Meets Sophistication – Combines the coziness of a breaded chicken cutlet with the refined flavors of a classic French-inspired dish.
Perfect for Any Occasion – Special enough for dinner parties or holidays, yet simple enough for a hearty family meal.
Balanced Flavors – The richness of cheese and ham pairs beautifully with the light seasoning and crisp coating, making it both indulgent and well-rounded.
Key Ingredients
Chicken Breasts – The foundation of the dish, pounded thin to ensure even cooking and provide the perfect wrap for the filling. Their mild flavor allows the ham and cheese to shine.
Swiss Cheese – Creamy and slightly nutty, it melts beautifully inside the chicken, creating a luscious, gooey center that contrasts with the crispy exterior.
Deli Ham – Adds a savory, smoky depth that balances the richness of the cheese while enhancing the overall flavor profile.
Breadcrumbs & Parmesan – Form the golden, crunchy crust. The Parmesan infuses the coating with sharp, salty notes that elevate the breading.
Seasonings (Garlic Powder, Paprika, Salt & Pepper) – Simple but essential, these spices enhance every layer of the dish without overpowering the delicate balance of flavors.
Expert Tips
Pound Evenly for Success – Use a meat mallet to pound the chicken breasts to about ¼ inch thick. Uniform thickness ensures even cooking and makes rolling easier.
Keep the Roll Tight – Roll the chicken firmly around the ham and cheese, tucking in the edges as you go. Secure with toothpicks if needed to prevent the filling from leaking during baking.
Layering Order Matters – Place the cheese directly on the chicken and the ham on top of the cheese. This helps keep the cheese from oozing out too much while cooking.
Double-Coat for Extra Crunch – For a thicker, crispier crust, repeat the egg-and-breadcrumb steps once more before baking. This creates a sturdy shell that locks in the juices.
Bake on a Rack – Place the breaded rolls on a wire rack set over a baking sheet. This allows hot air to circulate around the chicken, keeping the bottom from getting soggy.
Check the Temperature – Use a meat thermometer and remove the chicken once it reaches 165°F (74°C). Overcooking can dry it out, while undercooking risks food safety.
Rest Before Slicing – Let the chicken sit for 3–5 minutes after baking. This helps the juices redistribute and keeps the cheese filling from spilling out immediately.
Chicken Cordon Bleu
Ingredients
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
½ cup all-purpose flour
2 large eggs, beaten
1¼ cups breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Chicken
Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Place each chicken breast between two sheets of plastic wrap and pound until about ¼ inch thick for even cooking.
2. Assemble the Rolls
Lay one slice of Swiss cheese and one slice of ham on each flattened chicken breast.
Roll the chicken up tightly around the filling, securing with toothpicks if necessary.
3. Set Up the Breading Stations
In one shallow dish, place the flour.
In a second dish, beat the eggs.
In a third dish, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
4. Bread the Chicken
Dredge each rolled chicken breast in flour, coating all sides.
Dip into the beaten eggs, allowing any excess to drip off.
Roll in the breadcrumb mixture, pressing gently so the coating sticks.
Arrange the breaded rolls seam-side down in the prepared baking dish.
5. Bake the Chicken
Bake for 25–30 minutes, until the breading is golden and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for a few minutes before slicing.
6. Serve and Enjoy
Serve hot, with a sprinkle of fresh parsley if desired.
Pair with steamed vegetables, creamy mashed potatoes, or a crisp green salad for a complete meal.
Important Notes When Making Chicken Cordon Bleu Recipe:
Thickness is Key – The chicken should be pounded thin but not so thin that it tears. About ¼ inch is ideal for easy rolling while still holding the filling securely.
Don’t Overstuff – While it’s tempting to add extra ham or cheese, too much filling can cause the roll to burst open during baking. Stick to one slice each for best results.
Seal the Ends – Tucking in the sides before rolling helps prevent cheese from leaking out. Toothpicks or kitchen twine can also be used for extra security.
Crispness Counts – Baking directly on a greased rack instead of the dish itself helps the breading stay golden and crunchy on all sides.
Season Each Layer – Lightly season the chicken before adding ham and cheese. The flavors build in layers, making the final dish more balanced and flavorful.
Sauce Option – Traditional Chicken Cordon Bleu is sometimes paired with a Dijon cream sauce. It’s optional but adds a restaurant-quality finish if you want extra richness.
Storage & Reheating – Leftovers should be refrigerated in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispiness—avoid microwaving, which softens the breading.
How To Enjoy Chicken Cordon Bleu After Cooking:
As the Centerpiece of Dinner – Serve the Chicken Cordon Bleu hot and golden, sliced into medallions to reveal the melted cheese and ham spiral. Pair it with creamy mashed potatoes, roasted vegetables, or a crisp green salad for a balanced plate.
With a Classic Sauce – Elevate the dish by serving it with a drizzle of Dijon cream sauce, a simple béchamel, or even a lemon-butter sauce. The extra richness highlights the savory ham and cheese filling.
Family-Style Presentation – For gatherings, arrange several baked rolls on a platter, garnish with parsley or lemon wedges, and let guests help themselves. This creates an inviting, restaurant-like presentation.
As a Gourmet Sandwich – Slice leftover Chicken Cordon Bleu and layer it onto toasted bread or a baguette with lettuce, tomato, and a smear of mustard or aioli. It transforms beautifully into a hearty sandwich.
Next-Day Upgrade – Chop up leftover portions and toss them into a pasta dish or grain bowl. The crispy breading and cheesy filling make a flavorful protein addition to a quick meal.
Perfect Pairings – Pair with a glass of Chardonnay, Pinot Noir, or even sparkling wine. For a non-alcoholic option, sparkling water with lemon or apple cider balances the richness of the dish.
Nutrition Information:
For your Chicken Cordon Bleu (per serving, based on 4 servings from the recipe):
Calories: 460 kcal | Total Fat: 22 g | Saturated Fat: 8 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 165 mg | Sodium: 780–850 mg (depending on ham and cheese used) | Total Carbohydrates: 20 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 46 g
Frequently Asked Questions
Can I prepare Chicken Cordon Bleu ahead of time?
Yes. You can assemble the chicken rolls, bread them, and refrigerate them (covered) for up to 24 hours before baking. This makes it a great option for dinner parties or meal prep.
How do I keep the filling from leaking out while baking?
Make sure the chicken is pounded evenly and rolled tightly, with the edges tucked in. Using toothpicks or kitchen twine helps keep the ham and cheese securely inside.
Can I make this recipe without an oven?
Yes. Instead of baking, you can pan-fry the breaded rolls in oil over medium heat until golden, then transfer to a skillet with a lid to finish cooking gently. However, baking is healthier and less greasy.
What sauces pair well with Chicken Cordon Bleu?
Traditional options include a Dijon cream sauce or béchamel, but lighter choices like lemon-butter or even a simple mustard sauce work beautifully to balance the richness.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best crispness. Avoid microwaving, as it will soften the breading.
How thin should I pound the chicken breasts?
Aim for about ¼ inch thickness. This ensures the chicken cooks evenly and rolls easily without tearing.
What’s the best way to keep the rolls from falling apart?
Roll the chicken tightly, tucking in the sides as you go. Secure with toothpicks or kitchen twine to hold the shape while baking.
Can I use panko instead of regular breadcrumbs?
Yes. Panko breadcrumbs create a lighter, crunchier crust, while regular breadcrumbs give a more classic, uniform coating. Either works well depending on your preference.
Do I need to sear the chicken before baking?
No, it’s not necessary. The breadcrumb coating browns beautifully in the oven. However, if you want extra color and crispness, you can pan-sear the rolls for 1–2 minutes per side before baking.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer. The internal temperature should reach 165°F (74°C). Check in the thickest part of the roll to ensure it’s cooked through without overbaking.