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Close-up of sliced chicken cordon bleu with crispy breadcrumb coating, melted cheese, and ham on a plate.

Easy Chicken Cordon Bleu

Step into the world of timeless comfort food with my mouthwatering Chicken Cordon Bleu recipe. Bursting with savory flavors and satisfying textures, this classic dish combines tender chicken breasts with savory ham and gooey cheese, all enveloped in a crispy breadcrumb coating
5 from 3 votes
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Course: Main Course
Cuisine: French
Keyword: Cheesy, Chicken, Crispy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 622kcal
Author: Lola Jay

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
US Customary - Metric

Instructions

Prep Chicken

  • Butterfly your chicken breasts, making sure not to cut all the way through.
    Person slicing raw chicken breast on a wooden cutting board for meal preparation.
  • Place chicken between two pieces of saran wrap and use a mallet to pound them out to about ¼" thick.
    Pounding raw chicken with meat tenderizer on wooden board, covered in plastic wrap.
  • Season with salt, pepper, and onion powder.
    Raw chicken fillets being seasoned with salt and pepper on a cutting board in a kitchen setting.
  • Place on saran wrap and add 1-2 pieces of ham and 1-2 pieces Swiss cheese (depending on how large your cutlet is)
    Woman preparing a ham and cheese sandwich in a cozy kitchen with wooden cabinets and plants.
  • 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.
    Hands wrapping ham and cheese slices in plastic wrap on a wooden cutting board.
  • 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.
    Hands wrapping chicken breast in plastic wrap for sous vide cooking.

Dredging

  • Beat your eggs with the mayo, mustard, and salt. Set aside.
    Whisking golden yellow batter in a white bowl on a wooden countertop, perfect for baking recipes.
  • Add your seasoning to your flour.
    Hand adding spices to flour beside a bowl of beaten eggs on a wooden countertop.
  • Add your seasonings to your panko breadcrumbs.
    Breadcrumbs being poured onto a plate next to a bowl of beaten eggs for coating food before frying.
  • 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.
    Person breading food with egg wash and breadcrumbs on a wooden table.

Cook Cordon Bleu

  • Preheat your oven to 350F.
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • 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.
    Person frying breaded chicken in a pan using tongs in a modern kitchen.
  • Cook for 3 minutes per side or until golden.
    Golden brown fried bread rolls cooking in a pan, flipped with tongs for perfect crispiness.
  • 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.
    Golden-brown baked items cooling on a wire rack for optimal air circulation in a kitchen setting.

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.
    Stirring roux mixture in a pot on a stovetop, showing flour and butter combining.
  • Slowly add in your warm milk, making sure to combine as you add to prevent lumps.
    Person stirring steaming pot while pouring liquid from measuring cup on wooden table. Cooking process close-up.
  • Add in your seasonings and dijon mustard and simmer for 2 minutes.
    Woman stirring homemade soup with a whisk in a pot, adding a yellow ingredient using a spatula.
  • 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.
    Whisking creamy sauce in a stainless steel pot for a homemade recipe.

Serve

  • Once your chicken is cooked, remove from the oven and let it rest for 5 minutes. Slice, top with sauce, and serve!
    Close-up of crispy chicken cordon bleu sliced open with melted cheese and ham on a plate.

Video

Nutrition

Serving: 1cordon bleu | Calories: 622kcal | Carbohydrates: 4g | Protein: 70g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 228mg | Sodium: 1660mg | Potassium: 1089mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 337mg | Iron: 2mg