Chicken Cordon Bleu Recipe

Growing up, there were just some dishes that had special meaning. And this Chicken Cordon Bleu is one of them.

My dad didn’t make it often, but when this dish was on the menu, I knew it was going to be a special night.

Everyone at the table gravitated towards these stuffed chicken breasts.

Lucky for me (and you, now!), I soaked up and learned all of his tips and tricks; I’ll be sharing all of them with you below!

And don’t forget Chicken Cordon Bleu Sauce to top it off– it literally MAKES the dish!

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Chicken. You will need a little over a pound of chicken, breasts are best for this recipe. The meat is pounded thin so you can roll up the cheese and ham.
• Mayo. This creates the base of the batter to dredge the chicken in, you can use whatever variety you like. Just be sure to choose a mild-flavored option.
• Dijon mustard. If possible, do NOT sub for another flavor of mustard as it will affect the taste.
• Flour. Depending on your dietary needs, you can choose all-purpose or a gluten-free 1-to-1 blend, both work perfectly. Avoid a grainy type, like whole wheat, though.
• Breadcrumbs. Italian breadcrumbs are needed. Steer clear of Panko or the texture will be affected. If you only have plain breadcrumbs, be sure to mix in some Italian seasoning.
• Parmesan cheese. Grated works best since you will mix the cheese with the breadcrumbs to create the coating and use it in the sauce.
• Swiss cheese. The thicker the slices, the more cheese you will have in each roll. Opt for a brand you like since you will taste it.
• Ham. Similar to the cheese, thickness matters. Try to get thin-sliced ham, if possible.
• Thyme. This fresh herb adds so much flavor to the sauce. You can sub with dried if you need to.

How to Make Chicken Cordon Bleu

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Prep the chicken. Do your best to divide the breasts into 5-ounce portions, you should end up with four. Place the chicken between two sheets of plastic wrap or parchment paper, or in a Ziploc bag. Use a meat mallet to pound the chicken until it’s about ½-inch thick. If you don’t have a mallet, you can use a rolling pin.

• Roll and stuff. On a clean cutting board, lay a piece of Swiss cheese on a slice of ham. Roll these together. Repeat this until you have 4 rolls. Place one at the end of a flattened chicken breast. Carefully roll up the chicken, ensuring it is tight. Use 2 or 3 toothpicks to hold the chicken together.

• Dip and dredge. In a medium-sized bowl, combine the mayonnaise, mustard, milk, flour, salt, and pepper. Use a fork or whisk to stir until everything is mixed well. In another bowl, mix together the breadcrumbs and Parmesan cheese. Carefully dip each chicken roll with toothpicks into the mayo mixture first. Be sure all of the sides are thoroughly covered. Then, place the coated chicken in the breadcrumb bowl, again getting all sides in the mixture.

• Sear and bake. Preheat the oven to 350℉. Add a couple of tablespoons of butter to a large skillet that is oven-safe and turn the stove to medium or medium high heat. After the butter is melted, add the rolled and coated chicken in a single layer. After about 2 or 3 minutes, you will notice a beautiful crust forming. Use a SPATULA, not tongs, to carefully flip each piece of chicken. If you use tongs, you could ruin the coating. Take extra care at this step. Continue cooking for another 2 or 3 minutes. Then, transfer the pan to the oven and bake for 20 to 25 minutes, until the chicken is cooked through. If your skillet isn’t oven-safe, then carefully place the chicken in a baking dish, first.

• Make the sauce. While the chicken is cooking, you can make the Chicken Cordon Bleu sauce. Place 1 tablespoon of butter in a small saucepan over medium heat and allow the butter to melt. Add minced garlic and continue cooking for another 30 seconds, or until you can smell it. Sprinkle in 1 tablespoon of flour and whisk until it is absorbed into the butter. Slowly add the milk a couple of tablespoons at a time, being sure to whisk well after each addition. After you have incorporated all of the milk and the sauce is thick, stir in the cheese, mustard, salt, pepper, and thyme and mix until it is smooth.
• Serve. When the chicken is done, serve it up with a generous drizzle of sauce and some fresh chopped parsley. Enjoy!

Meal Prep and Storage

• Prep-Ahead: You can roll up the ham and cheese and store in the fridge. Or, you can completely prepare the rolled-up chicken the day before and stop just before cooking, then store it in an airtight container. Remove from the fridge 30 minutes before cooking.
• Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezing: It is possible to freeze this dish, but it is best done before baking. Otherwise, the texture will not be the same.
• Reheating: Use the oven or air-fryer for the best results. You can also use the microwave, but it will be a bit soggy.

FAQs

What to Serve with Chicken Cordon Bleu

Chicken Cordon Bleu is so versatile, pair it with your favorite sides for a complete meal.

Green Beans Almondine, Air Fryer Broccoli, Garlic Parmesan Roasted Broccoli and Cauliflower, and Roasted Asparagus with Garlic are tasty and delicious.

More hearty sides like Duchess Potatoes, Roasted Sweet Potatoes, or even Instant Pot Mashed Potatoes are filling.

You can switch it up and serve some Southern Collard Greens alongside this chicken, too.

Or, keep it lean with Cauliflower au Gratin or this Fall Harvest Salad.

More Chicken Recipes

Chicken can be enjoyed in so many ways!

Olive Garden Chicken Marsala, Chicken Piccata, and Spatchcock Chicken are great for a crowd.

Honey Balsamic Glazed Chicken and Sheet Pan Chicken and Veggies are quick and easy.