Chicken Cordon Bleu Recipe

Oh, how I love this Chicken Cordon Bleu recipe. It’s one of those dishes that instantly takes me back to my childhood kitchen, the smell of melted cheese and savory ham wafting through the air. It feels like pure comfort, you know? It’s that perfect balance of crispy, cheesy, and utterly satisfying. Honestly, when I’m craving something that feels a bit special but I don’t want to spend hours in the kitchen, this Chicken Cordon Bleu is my absolute go-to. It’s like a hug in food form. I know some people find Chicken Cordon Bleu a little intimidating, maybe thinking it’s a fancy restaurant-only kind of meal, but trust me, making it at home is so much easier than you think, and the payoff? Incredible. This recipe is my tried-and-true method, the one I’ve tweaked over years of happy cooking and a few accidental kitchen mishaps (we’ve all been there, right?). It’s a lifesaver on busy weeknights when you want something impressive without the fuss.

What is chicken cordon bleu?

So, what exactly *is* Chicken Cordon Bleu? At its heart, it’s a classic dish that’s both simple and elegant. Think of it as a culinary hug with a French flair! It’s essentially a chicken breast that’s pounded thin, then stuffed with ham and cheese – usually Swiss, because, well, Swiss cheese is divine in this context. Then, it’s often coated in breadcrumbs and pan-fried or baked until golden brown and gloriously crispy on the outside, with that gooey, melted cheesy goodness oozing out from the inside. The name, “Cordon Bleu,” literally translates to “blue ribbon,” suggesting the highest quality or excellence, and when you taste this, you’ll totally get why it earned such a prestigious title. It’s hearty, it’s flavorful, and it’s just downright delicious. It’s not fussy, but it feels like a treat every single time.

How do I make chicken cordon bleue?

Quick Overview

In a nutshell, making this Chicken Cordon Bleu involves pounding chicken breasts thin, layering them with ham and Swiss cheese, rolling them up (or folding them), coating them in a flavorful breadcrumb mixture, and then baking them until they’re golden brown and the cheese is perfectly melted and gooey. It’s a straightforward process that yields incredibly satisfying results. You’ll be amazed at how quickly you can whip up this classic dish right in your own kitchen. It’s a foolproof method that guarantees a delicious outcome every time.

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts (about 6-8 ounces each)
Salt and freshly ground Black Pepper, to taste
8 thin slices of good quality ham (like Black Forest or deli ham)
8 thin slices of Swiss cheese (about 1/4 inch thick)

For the Breading:
1 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups Panko breadcrumbs (these give the best crunch!)
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried thyme
2 tablespoons grated Parmesan cheese (optional, but I love the extra flavor it adds)

For Cooking:
3-4 tablespoons olive oil or unsalted butter (or a mix of both!)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While the oven is heating up, grab a large baking dish. You don’t need to grease it yet, but having it ready makes the transition smoother. Now, let’s talk chicken. Pat your chicken breasts dry with paper towels. This is a small step, but it really helps get that beautiful golden crust later on. Place each Chicken Breast between two pieces of plastic wrap or inside a large zip-top bag. Using a meat mallet, the flat side of a heavy pan, or even a rolling pin, gently pound the chicken breasts until they are about 1/4 inch thick and even in thickness. This helps them cook evenly and makes them easier to roll or fold. Season both sides generously with salt and pepper. Don’t be shy here – this is where a lot of the flavor starts!

Step 2: Mix Dry Ingredients

Now, let’s set up our dredging station. You’ll need three shallow dishes or pie plates. In the first one, put your all-purpose flour. Make sure it’s spread out nicely. This first layer helps the egg wash stick better. It might seem like a simple step, but it’s crucial for that perfectly even, crispy coating.

Step 3: Mix Wet Ingredients

In the second dish, crack your two large eggs. Whisk them together until the yolks and whites are just combined. You don’t need to go crazy here; just a gentle whisk will do. If you want, you can add a tablespoon of milk or water to the eggs to make them a bit thinner, which helps coat the chicken more evenly. I’ve found this little trick makes a difference in achieving a smoother coating.

Step 4: Combine Breading

In the third dish, this is where the magic happens for our crispy coating! Combine the Panko breadcrumbs, garlic powder, paprika, dried thyme, and the optional grated Parmesan cheese. Give it all a good stir with a fork or whisk until everything is well distributed. Panko breadcrumbs are my absolute favorite for this because they’re so light and airy, resulting in an incredible crunch that holds up beautifully. If you can’t find Panko, regular breadcrumbs will work, but you might not get quite the same level of crispiness.

Step 5: Prepare Filling

Okay, time for the star players: the ham and cheese! Lay one pounded and seasoned chicken breast flat on your clean work surface. Place two slices of ham over one half of the chicken breast, letting them overhang slightly at the edges. Then, lay two slices of Swiss cheese on top of the ham. Now, you have two options here: you can either carefully fold the other half of the chicken breast over the filling, tucking in the sides to create a pocket, or you can roll it up from the ham and cheese side, tucking in the ends as you go. I find rolling sometimes holds the filling in a bit better, but folding is easier if your chicken breast is a bit more delicate. Either way, make sure the filling is snug inside!

Step 6: Layer & Swirl (Bread the Chicken)

Now, let’s get these beauties coated. Take your prepared chicken roll or fold and dredge it first in the seasoned flour, making sure to coat all sides. Shake off any excess. Next, dip it into the beaten eggs, letting any excess drip off. Finally, transfer it to the Panko breadcrumb mixture. Press the breadcrumbs onto the chicken gently but firmly, ensuring it’s completely covered. You want a nice, even coating. I like to do this step over a plate or parchment paper to catch any stray breadcrumbs, which I can then scoop back into the dish. This ensures maximum coating and minimal waste!

Step 7: Bake

Carefully place your breaded chicken Cordon Bleu seam-side down (if rolled) or folded-side down into your prepared baking dish. Drizzle the chicken with the olive oil and butter mixture. This is going to help it get that beautiful golden-brown color and add an extra layer of flavor. Pop the dish into your preheated oven. Bake for about 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. If you notice the coating browning too quickly, you can always tent it loosely with foil.

Step 8: Cool & Glaze

Once your Chicken Cordon Bleu is out of the oven, resist the urge to cut into it immediately! Let it rest in the baking dish for about 5-10 minutes. This allows the juices to redistribute, making the chicken incredibly moist and tender. This resting period is super important for juicy chicken! You don’t need a glaze for this recipe; the flavors from the chicken, ham, cheese, and crispy breading are more than enough. The magic happens *inside*!

Step 9: Slice & Serve

Now for the grand finale! You can serve the Chicken Cordon Bleu whole, or slice it in half diagonally to show off that gorgeous cheesy, hammy interior. It looks so inviting when you cut into it and see that ooey-gooey cheese spilling out. Serve it immediately while it’s hot and the cheese is perfectly melted. It’s pure deliciousness on a plate. Enjoy every single bite!

What to Serve It With

This Chicken Cordon Bleu is a star on its own, but let’s be real, it’s even better when paired with the right companions. For a simple, yet elegant BREAKFAST (yes, I’m a big breakfast-for-dinner person!), I love serving it with a side of fresh fruit and maybe some lightly toasted sourdough. The acidity of the fruit cuts through the richness beautifully. For a more elaborate BRUNCH, think about plating it with some roasted asparagus or green beans and a dollop of hollandaise sauce if you’re feeling fancy. A crisp mimosa or a sparkling cider would be perfect alongside. When I’m serving it as a main meal for DINNER, my go-to sides are creamy mashed potatoes or a fluffy baked potato, and a simple green salad with a light vinaigrette to balance things out. It’s also fantastic with roasted Brussels sprouts or steamed broccoli. And for those times when you just want a COZY SNACK or a light lunch, a smaller portion with a hearty soup like a creamy tomato or a vegetable barley soup is absolute perfection. My family also loves it with a side of pasta salad when we’re having a casual get-together.

Top Tips for Perfecting Your Chicken Cordon Bleu

I’ve made this Chicken Cordon Bleu countless times, and through those kitchen adventures, I’ve picked up a few tricks that I swear by. For the chicken, pounding it evenly is key. If one part is super thick and another is paper-thin, it won’t cook consistently. Aim for that 1/4-inch thickness all over. When you’re pounding, use gentle, even pressure. You don’t want to shred the chicken! For the breading, make sure your flour, egg, and breadcrumb stations are organized and ready to go. Dredging the chicken immediately after seasoning ensures the flour sticks well. When you’re coating in the breadcrumbs, pressing them on firmly is important. This creates a sturdy crust that won’t fall off during cooking. If you want to get fancy with your breadcrumbs, try adding some dried herbs like parsley or chives, or even a pinch of cayenne pepper for a little kick. For the filling, don’t overstuff! Too much ham and cheese can cause the chicken to burst open during cooking. Two slices of each are usually perfect for the amount of chicken. When it comes to baking, using a mix of olive oil and butter in the pan not only adds flavor but also helps prevent the butter from burning too quickly, giving you that gorgeous golden hue. I learned this after a few batches that were a bit too pale! If you’re worried about the chicken drying out, you can always reduce the baking time slightly and finish it under the broiler for a minute or two to crisp up the coating. Just watch it closely! And finally, for the ultimate crispy crust, make sure your Panko breadcrumbs are nice and toasty. They should be a rich golden brown when you take the chicken out. Trust me on this one – the crunch is everything!

Storing and Reheating Tips

Leftover Chicken Cordon Bleu is a gift that keeps on giving! If you happen to have any (which is rare in my house!), it’s best to store it properly to maintain its deliciousness. Let it cool completely before storing. You can keep it at ROOM TEMPERATURE for no more than two hours. For longer storage, pop it into an airtight container and refrigerate. It should stay good in the REFRIGERATOR for about 3-4 days. I like to wrap each piece individually in plastic wrap or foil before placing it in a container; this helps keep it from drying out. If you plan to freeze it, make sure it’s completely cooled. Wrap each piece tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It can be kept in the FREEZER for up to 2-3 months. When it comes to reheating, the best way to bring back that crispy coating is in a moderate oven, around 350°F (175°C), for about 10-15 minutes, or until heated through. You can also use an air fryer for a similar effect. Microwaving will make it soft, so I try to avoid that if crispiness is a priority! If you plan to store it for a while, I recommend waiting to apply any glaze or sauce until just before serving, as moisture can make the breading soggy over time.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite Chicken Cordon Bleu recipe! It’s more than just a meal; it’s a little piece of comfort and joy that I love sharing. I really hope you give this a try. It’s one of those recipes that feels fancy enough for a special occasion but is genuinely easy enough for a weeknight treat. The crispy coating, the savory ham, the melted Swiss cheese – it all comes together in a way that’s just pure culinary magic. If you love this recipe, you might also enjoy my recipe for Crispy Baked Chicken Parmesan or my Creamy Chicken Alfredo Pasta; they’re all about bringing that satisfying, delicious comfort to your table. I can’t wait to hear what you think! Please let me know in the comments below how yours turns out, or if you’ve tried any fun variations. Happy cooking!

Chicken Cordon Bleu Recipe

A classic French dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then lightly breaded and fried to golden perfection. An elegant meal perfect for special occasions or a delightful weeknight dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken and Filling

• 4 boneless, skinless chicken breasts chicken breasts about 6-8 ounces each
• 4 slices Swiss cheese
• 4 thin slices deli ham

Breading

• 0.5 cup all-purpose flour
• 2 large eggs eggs beaten
• 1 cup panko breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

For Frying

• 0.5 cup vegetable oil or other high-heat oil

Instructions

 

Preparation Steps

• Prepare the chicken breasts: Place each chicken breast between two pieces of plastic wrap and pound them to about 0.25-inch thickness using a meat mallet or rolling pin. Be careful not to tear the meat.
• Assemble the chicken: Lay one slice of Swiss cheese and one slice of ham on one half of each flattened chicken breast. Fold the other half of the chicken breast over the filling, creating a pocket. Secure the edges with toothpicks if necessary to prevent the filling from escaping.
• Set up the breading station: In three separate shallow dishes, add the flour, beaten eggs, and panko breadcrumbs mixed with salt and pepper.
• Bread the chicken: Dredge each stuffed chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press it into the panko breadcrumbs, coating both sides thoroughly.
• Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil, ensuring not to overcrowd the pan (you may need to cook them in batches).
• Cook until golden brown and cooked through: Fry for about 5-7 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and drain on paper towels.
• Serve: Remove toothpicks before serving. Chicken Cordon Bleu is delicious served hot with a side of mashed potatoes, a green salad, or steamed vegetables.

Notes

For an even more decadent version, you can make a simple white sauce or a light pan sauce to drizzle over the finished chicken.