Check out my mouthwatering Easy Chicken Cordon Bleu recipe. Bursting with savory flavors and satisfying textures, this classic dish combines tender skinless chicken breast with savory ham and gooey cheese, all in a crunchy coating. I top it off with a creamy dijon sauce and it is deliciously decadent. Whether you're cooking for a dinner party or simply craving a comforting meal, this easy-to-make great recipe is guaranteed to impress.
This recipe is so nostalgic for me and was my favorite thing as a kid. My grandmother would make this for us every summer when visiting her in France. I love recreating my childhood dishes and watching my family clean their plates clean! Serve it alongside some Creamy Garlic Mashed Potatoes or some Basil Roasted Vegetables.
Easy Cordon Bleu Video
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Why You'll Love This Recipe
Classic Comfort: Classic Chicken Cordon Bleu is a beloved classic for a reason. With its combination of tender chicken, savory ham slices, and melted cheese, each bite is like a warm hug for your taste buds.
Another classic comfort French dish is Chicken Beurre Blanc. Want a Beef comfort option? You can't go wrong with Creamy Delicious Beef Stroganoff!
Easy to Make: Despite its gourmet reputation, our Chicken Cordon Bleu recipe is surprisingly simple to prepare. With just a few basic ingredients and straightforward steps, you can recreate this restaurant-quality dish at home with ease.
Versatile Options: While our recipe follows the traditional method, feel free to customize it to suit your preferences. Experiment with different types of cheese or add a touch of herbs and spices to create your own unique twist on this timeless favorite.
Family-Friendly: Loved by both kids and adults alike, Chicken Cordon Bleu is a crowd-pleaser that's perfect for family dinners, dinner parties, or any occasion that calls for a hearty and satisfying meal.
Make-Ahead Friendly: Prepare the dish in advance and refrigerate or freeze it until ready to bake. It's a convenient option for busy weeknights or when hosting guests, allowing you to enjoy more time with your loved ones.
Our Ingredients
Full recipe, instructions and photos in the recipe card at the end of the post
Using high-quality ingredients is key to achieving the best flavor and texture in your Chicken Cordon Bleu. Here's a breakdown of the components that make this dish so delicious:
Chicken Breasts: Opt for boneless, skinless chicken breasts that have been butterflied for easy stuffing. Look for fresh, tender chicken breasts for the best results.
Swiss Cheese: Swiss cheese adds a creamy, nutty flavor to the Chicken Cordon Bleu. Choose a good-quality Swiss cheese that melts well for maximum flavor and gooeyness.
Ham: Deli-style ham is traditionally used in Chicken Cordon Bleu. Select thinly sliced ham with a savory, smoky flavor to complement the chicken and cheese. You can also sub for sliced turkey or chicken.
Seasonings: A blend of onion powder, garlic powder, paprika, salt, and pepper enhances the flavor of both the flour breading and the sauce. These simple seasonings add depth and complexity to the dish.
Flour Breading: The flour breading mixture adds a crispy coating to the chicken breasts. Seasoned with onion powder, garlic powder, and salt, it creates a flavorful base for the Panko breading.
Crispy Panko Breadcrumbs: Panko breadcrumbs provide a light and crispy texture to the Chicken Cordon Bleu. Seasoned with onion powder and Cajun seasoning, they add an extra kick of flavor and crunch.
Egg Mixture: The egg mixture acts as a binding agent, helping the flour and Panko breadcrumbs adhere to the chicken breasts. Mixed with mayo, Dijon mustard, and salt, it adds richness and flavor to the breading.
Sauce: The creamy Dijon mustard sauce is the perfect finishing touch to Chicken Cordon Bleu. Made with butter, flour, milk, Dijon mustard, garlic powder, grated Parmesan cheese, black pepper, and salt, it's rich, velvety, and full of flavor. Adjust the seasoning to taste for a sauce that perfectly complements the flavors of chicken cordon bleu.
How To Make Chicken Cordon Bleu
Full recipe, instructions and photos in the recipe card at the end of the post
Prep Chicken
- Using a sharp knife, butterfly your chicken breasts, making sure not to cut all the way through.
- Place chicken between two sheets of plastic wrap and use a meat mallet to pound them out to about ¼" thick.
- Season with salt, pepper, and onion powder.
- Place on saran wrap and add a slice of ham or two depending on the size of your cutlet, and 1-2 pieces Swiss cheese (depending on how large your cutlet is)
- Roll chicken cutlet the way you would a burrito but a chicken roll. Make sure all the stuffing is inside and cut any excess to prevent cheese from leaking out when frying and baking.
- Roll the cutlet in the saran wrap, twist the edges, and tie a knot. Place in the freezer for 15 minutes or the fridge for 30 minutes.
Dredging
- iIn a small bowl, beat your eggs with the mayo, mustard, and salt. Set aside.
- For your breading station, start by adding your seasoning to your flour.
- Add your seasonings to your panko bread crumbs.
- Roll your cutlet in the flour, shaking off any excess. Then dip in your egg batter, and finally the breadcrumb mixture. Make sure to fully coat all sides of the chicken. Repeat until all are breaded.
Cook Cordon Bleu
- Preheat your oven to 350F.
- In a large skillet, Add 2" of a high smoke point oil (I used olive oil) to your pan on medium-high heat. Once oil reaches 325F, add in your cordon bleu, two at a time. You don't want to overcrowd the pan because this will cause the oil to cool and result in soggy batter.
- Cook for 3 minutes per side or until golden brown.
- Place rolls on a wire rack with a baking sheet underneath. Bake for 15-20 minutes depending on your oven or until the internal temperature reaches 165F on your instant-read thermometer.
Mustard Cream Sauce
- Turn to medium heat and add in your butter. Once your butter is fully melted, add in your flour and cook for about 2-3 minutes.
- Slowly add in your warm milk, making sure to combine as you add to prevent lumps.
- Add in your seasonings and dijon mustard and simmer for 2 minutes.
- Turn the heat down to low, and add in your freshly grated parmesan cheese. Simmer for 1 minute and remove from heat. If your sauce is a little too thick, add in a little more milk. Taste for salt and adjust as needed.
Serve
- Once your chicken is cooked, remove from the oven and let it rest for 5 minutes. Slice, top with your rich cream sauce, and serve!
FAQ
Can I use different types of cheese?
While Swiss cheese is traditional for Chicken Cordon Bleu, you can experiment with other cheeses such as Gruyere, mozzarella, or provolone for different flavor profiles.
Can I make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by using gluten-free breadcrumbs and flour. Just be sure to check that all other ingredients are also gluten-free.
Can I bake the Chicken Cordon Bleu instead of frying?
Absolutely! I would brown the panko breadcrumbs before breading your cutlet. Brown stovetop with a little butter. This will make sure you get that nice golden crust that is hard to achieve without the initial frying. Then bake at 375F for 30-45 minutes or until the internal temperature reaches 165F (74C).
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken breasts to ensure they are fully cooked.
Can I prepare Chicken Cordon Bleu in advance?
Yes, you can assemble the chicken breasts with the ham and cheese filling and breading ahead of time and refrigerate them until ready to bake. You can also freeze them for up to 3 months. You would freeze them after breading them. Then let them thaw and cook as you would normally. This is a great option for meal prep or entertaining, as it allows you to save time on busy days.
⭐️ Recipe
Easy Chicken Cordon Bleu
Ingredients
- 4 chicken breasts butterflied
- 8 slices Swiss cheese
- 8 slices ham
- ¼ teaspoon salt
- ¼ tsp black pepper
- ½ tsp onion powder
Flour Breading
- 1 cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
Panko Breading
- 1 cup panko breadcrumbs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Egg Mixture
- 4 eggs
- 1 tablespoon mayo
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups warm milk
- 3 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 3 tablespoon grated parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon salt or salt to taste
Instructions
Prep Chicken
- Butterfly your chicken breasts, making sure not to cut all the way through.
- Place chicken between two pieces of saran wrap and use a mallet to pound them out to about ¼" thick.
- Season with salt, pepper, and onion powder.
- Place on saran wrap and add 1-2 pieces of ham and 1-2 pieces Swiss cheese (depending on how large your cutlet is)
- Take one end of your cutlet and roll it the way you would a burrito. Make sure all the stuffing is inside and cut any excess to prevent cheese from leaking out when frying and baking.
- Roll the cutlet in the saran wrap, twist the edges, and tie a knot. Place in the freezer for 15 minutes or the fridge for 30 minutes.
Dredging
- Beat your eggs with the mayo, mustard, and salt. Set aside.
- Add your seasoning to your flour.
- Add your seasonings to your panko breadcrumbs.
- Roll your cutlet in the flour, shaking off any excess. Then dip in your egg batter, and finally the breadcrumbs. Make sure to fully coat the cutlet. Repeat until all are breaded.
Cook Cordon Bleu
- Preheat your oven to 350F.
- Add 2" of a high smoke point oil to your pan on medium high heat. Once oil reaches 325F, add in your cordon bleu, two at a time. You don't want to overcrowd the pan because this will cause the oil to cool and result in soggy batter.
- Cook for 3 minutes per side or until golden.
- Place on a wire rack with a baking sheet underneath. Bake for 15-20 minutes depending on your oven or until the internal temperature reaches 165F.
Mustard Cream Sauce
- Turn to medium heat and add in your butter. Once your butter is fully melted, add in your flour and cook for about 2-3 minutes.
- Slowly add in your warm milk, making sure to combine as you add to prevent lumps.
- Add in your seasonings and dijon mustard and simmer for 2 minutes.
- Turn the heat down to low, and add in your freshly grated parmesan cheese. Simmer for 1 minute and remove from heat. If your sauce is a little too thick, add in a little more milk. Taste for salt and adjust as needed.
Serve
- Once your chicken is cooked, remove from the oven and let it rest for 5 minutes. Slice, top with sauce, and serve!
Did you make this recipe? Let me know!