There's something truly magical about cutting into a perfectly cooked chicken cordon bleu and watching that melted cheese stretch from your plate. After years of making this French-inspired dish in our home kitchen, I've perfected an easy version that delivers restaurant quality results without the fuss. What started as a fancy weekend project has become one of our family's most requested dinner – even my 7-year-old Max asks for it by name!
Why You'll Love This Chicken Cordon Bleu
From testing this dish at countless family gatherings, I can share exactly why it's become a staple in our rotation:
Family-Approved:
- Kid-tested and approved (even by picky eaters!)
- Impressive enough for guests
- Makes ordinary weeknights special
- Consistent results every time
Make-Ahead Friendly:
- Prep earlier in the day
- Freezes beautifully
- Reheats without drying out
- Perfect for meal planning
Simple Preparation:
- No fancy equipment needed
- Basic ingredients
- Step-by-step method
- Foolproof technique
Pro Tip: For the juiciest chicken cordon bleu, don't skip the resting time after baking. Those 5 minutes allow the juices to redistribute throughout the chicken, making each bite perfectly tender.
Jump to:
- Why You'll Love This Chicken Cordon Bleu
- Chicken Cordon Bleu Ingredients
- How To Make Chicken Cordon Bleu
- Substitutions
- Chicken Cordon Bleu Variations
- Equipment For Chicken Cordon Bleu
- Storage Tips
- What to Serve With Chicken Cordon Bleu
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Ready to Make These Chicken Cordon Bleu ?
- Related
- Pairing
- Chicken Cordon Bleu
Chicken Cordon Bleu Ingredients
After testing dozens of combinations in my kitchen, these ingredients create the most flavorful chicken cordon bleu every time:
The Star Players:
- Boneless, skinless chicken breasts
- Black Forest or Virginia ham (thinly sliced)
- Swiss cheese slices
- Dijon mustard
- Fresh thyme leaves
The Crispy Coating:
- Prep earlier in the day
- Freezes beautifully
- Reheats without drying out
- Perfect for meal planning
Simple Preparation:
- No fancy equipment needed
- Basic ingredients
- Step-by-step method
- Foolproof technique
See recipe card for quantities.
How To Make Chicken Cordon Bleu
Prepare and Fill Chicken
- Pound chicken breasts to ¼-inch thickness between plastic wrap
- Season with salt and pepper
- Spread thin layer of Dijon mustard
- Layer ham slices and Swiss cheese on top
- Roll tightly from narrow end, tucking sides as you go
- Secure with toothpicks
Bread the Chicken Rolls
- Set up three bowls: seasoned flour, beaten eggs, panko-Parmesan mixture
- Roll each chicken bundle in flour, shaking off excess
- Dip into egg mixture, coating completely
- Press into breadcrumb mixture, ensuring even coverage
- Place on plate and repeat with remaining chicken
Cook to Golden Perfection
- Sear chicken rolls in oven-safe skillet until golden (2-3 minutes per side)
- Transfer skillet to 375°F oven
- Bake 15-20 minutes until internal temperature reaches 165°F
- Let rest 5 minutes before slicing and removing toothpicks
Make Creamy Dijon Sauce
- In saucepan, create roux with butter, garlic, and flour
- Gradually whisk in chicken broth and cream
- Simmer until thickened, about 5 minutes
- Stir in Dijon mustard and lemon juice
- Season with salt and pepper
- Spoon over sliced chicken cordon bleu
Substitutions
Cheese Options:
- Swiss → Gruyère for a stronger flavor
- Traditional → Provolone for milder taste
- Regular → Mozzarella for extra stretch
- Dairy → Dairy-free cheese alternatives
Meat Alternatives:
- Ham → Prosciutto for an elegant twist
- Traditional → Turkey ham for less sodium
- Pork → Canadian bacon for leaner option
- Meat → Roasted red peppers for vegetarian version
Coating Variations:
- Panko → Regular breadcrumbs
- Plain → Italian seasoned crumbs
- Regular → Gluten-free breadcrumbs
- Breadcrumbs → Crushed cornflakes for extra crunch
Cooking Method Swaps:
- Oven baked → Air fryer (370°F for 12-15 minutes)
- Traditional → All stovetop (lower heat, cover pan)
- Standard → No sear, all baked version
- Regular → Butterflied (not rolled) version
Chicken Cordon Bleu Variations
From years of family dinners and recipe testing, these creative twists have become our favorites:
Chicken Cordon Bleu Casserole:
- Cube chicken instead of pounding
- Layer with ham and cheese in baking dish
- Pour cream sauce over top
- Sprinkle with buttered breadcrumbs
- Bake until bubbly and golden
Swiss Mushroom Version:
- Add sautéed mushrooms with the cheese
- Use Swiss and a touch of cream cheese
- Add fresh thyme and garlic
- Finish with mushroom cream sauce
- Garnish with extra thyme
Italian-Style Cordon Bleu:
- Swap ham for thin slices of salami
- Use mozzarella and provolone cheese
- Add a layer of fresh basil leaves
- Serve with marinara instead of cream sauce
- Finish with fresh grated Parmesan
Jalapeño Popper Twist:
- Add thin jalapeño slices (seeds removed)
- Mix cream cheese with shredded cheddar
- Keep the ham or substitute bacon
- Use crushed tortilla chips in coating
- Serve with ranch dipping sauce
Equipment For Chicken Cordon Bleu
Must-Have Equipment:
- Meat mallet (or heavy rolling pin)
- Plastic wrap (for pounding chicken)
- Three shallow dishes (for breading station)
- Wooden toothpicks (for securing rolls)
- Oven-safe skillet (preferably cast iron)
- Instant-read meat thermometer
- Small saucepan (for the sauce)
- Sharp knife (for slicing cooked rolls)
Nice-to-Have Extras:
Wire rack (for extra-crispy results)
Parchment paper
Kitchen twine (alternative to toothpicks)
Pastry brush (for coating with melted butter)
Silicone tongs (for turning delicate rolls)
Storage Tips
Refrigerator Storage (2-3 days):
- Cool completely before refrigerating
- Store in airtight container
- Keep sauce separate if possible
- Wrap individually for best results
- Use within 3 days for best flavor
Freezer Instructions (up to 3 months):
- Freeze uncooked, breaded chicken rolls
- Place on baking sheet until solid
- Wrap individually in plastic wrap
- Store in freezer bag or container
- Label with date and cooking instructions
Reheating Cooked Cordon Bleu:
- Oven: 325°F for 15-20 minutes (best method)
- Air fryer: 350°F for 4-5 minutes (crispiest results)
- Microwave: 1-2 minutes at 70% power (quickest but less crispy)
- Always heat to 165°F internal temperature
Cooking from Frozen:
- Do not thaw breaded, uncooked rolls
- Bake from frozen at 375°F
- Add 15-20 minutes to cooking time
- Check temperature reaches 165°F
- Let rest 5 minutes before serving
What to Serve With Chicken Cordon Bleu
After hosting countless dinner parties where chicken cordon bleu takes center stage, I've perfected these pairings that complete the meal beautifully:
Classic Starches:
- Creamy mashed potatoes (Max's absolute favorite)
- Buttered egg noodles with fresh herbs
- Fluffy rice pilaf with toasted almonds
- Crispy roasted baby potatoes with rosemary
Vegetable Sides:
- Roasted asparagus with lemon zest
- Steamed green beans with slivered almonds
- Glazed carrots with honey and thyme
- Simple garden salad with Dijon vinaigrette
Bread Options:
- Crusty French bread for sauce-sopping
- Garlic butter dinner rolls
- Cheesy pull-apart bread
- Warm, flaky croissants
Top Tip
Temperature matters: Let cheese come to room temperature before using, but keep chicken and ham cold for easier handling.
The toothpick trick: Insert toothpicks at an angle rather than straight across for better security and easier removal after cooking.
Double-dip for extra crunch: After the regular breading process, dip the coated chicken quickly back in egg and then breadcrumbs again for an extra-crispy coating.
Rest before slicing: Let the cooked chicken rest for 5-7 minutes before cutting to keep those precious juices inside.
Sauce secrets: For the silkiest sauce, make sure your roux is cooked until it smells slightly nutty before adding liquids.
Grandmama's Magic Touch
My grandmother had a special trick for chicken cordon bleu that she learned while working in a small French restaurant back in the 1970s. While everyone else was rolling the chicken and securing with toothpicks, she'd use a completely different approach that revolutionized the dish.
Instead of pounding the chicken flat, she'd cut a deep pocket in the side of each chicken breast using a sharp paring knife. "It's like making a little purse for the good stuff," she'd say with a wink. This technique kept more moisture in the chicken and prevented the dreaded cheese leakage that ruins so many rolled versions.
But her real secret? Adding a thin slice of cold butter alongside the ham and cheese. "That's what makes them ask for seconds," she'd whisper. That extra butter melts slowly during cooking, basting the chicken from the inside and creating the most incredible flavor. When Max and I make Grandma's version, we always add a tiny pinch of paprika to that butter – our own little twist on her perfect technique.
FAQ
What is the bleu in chicken cordon bleu?
Despite what the name suggests, there's no blue cheese in chicken cordon bleu. "Cordon bleu" is French for "blue ribbon," which symbolizes excellence. The name refers to the high quality and skill of the dish, not its ingredients. The traditional filling is Swiss cheese and ham rolled inside chicken.
Why is it called chicken cordon bleu?
Chicken cordon bleu gets its name from the French "cordon bleu" meaning "blue ribbon" - a symbol of excellence. Originally inspired by Swiss schnitzel filled with cheese, the dish was considered worthy of the highest culinary honor. The name highlights its status as a superior preparation deserving of recognition.
What goes with chicken cordon bleu?
Classic sides for chicken cordon bleu include creamy mashed potatoes, buttered egg noodles, or fluffy rice pilaf to complement the sauce. For vegetables, try asparagus, green beans, or a simple garden salad. Max loves when we serve it with roasted baby potatoes and steamed broccoli with lemon butter.
What is the difference between chicken Kiev and cordon bleu?
Chicken Kiev features a pocket of herb-seasoned butter inside a breaded chicken breast, while chicken cordon bleu contains ham and cheese. Both are breaded and fried or baked, but Kiev originated in Russian cuisine while cordon bleu has French and Swiss influences. Kiev bursts with butter; cordon bleu oozes with cheese.
Ready to Make These Chicken Cordon Bleu ?
Now you have all the secrets to creating perfect chicken cordon bleu at home - from my grandmother's special butter trick to the ideal cooking temperatures. This impressive dish proves that classic French-inspired cooking doesn't have to be complicated to be delicious.
Looking for more crowd-pleasing recipes? Try our Easy Mushroom Arancini Recipe for a taste of Italy that makes fantastic appetizers or party food. Craving something hearty? Our Italian Stromboli Recipe: Easy, Traditional & Delicious delivers incredible flavor in a fun package. Need a quick side dish? Our 10-Minute Easy Garlic Cheese Rolls complement any meal and disappear in seconds!
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Pairing
These are my favorite dishes to serve with Chicken Cordon Bleu
Chicken Cordon Bleu
Equipment
- Meat mallet (or heavy rolling pin)
- Plastic wrap (for pounding chicken)
- Shallow dishes (for flour, egg, and breadcrumb coating)
- Oven-safe skillet (preferably cast iron)
- Instant-read thermometer (to ensure chicken is fully cooked)
- Saucepan (for creamy Dijon sauce)
- Sharp knife (for slicing chicken rolls)
- Toothpicks (to secure chicken rolls)
Ingredients
For the Chicken Rolls
- 4 Chicken breasts - Boneless, skinless
- 4 Ham slices - Black Forest or Virginia style
- 4 Swiss cheese slices
- 2 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves - Optional, for added flavor
- Salt and pepper - To taste
For the Coating
- ½ cup All-purpose flour - Seasoned with salt and pepper
- 2 Eggs - Beaten
- 1 cup Panko breadcrumbs
- ¼ cup Grated Parmesan - Mixed with breadcrumbs
For the Dijon Cream Sauce
- 2 tablespoon Unsalted butter
- 2 cloves Garlic - Minced
- 2 tablespoon All-purpose flour - For roux
- 1 cup Chicken broth
- ½ cup Heavy cream
- 2 tablespoon Dijon mustard
- 1 teaspoon Lemon juice - Fresh
- Salt and pepper - To taste
Instructions
- Place each chicken breast between plastic wrap and pound to ¼-inch thickness using a meat mallet.
- Season flattened chicken with salt and pepper. Spread a thin layer of Dijon mustard over each.
- Layer with ham and Swiss cheese. Roll tightly from the narrow end, tucking in sides. Secure with toothpicks.
- Dredge each roll in seasoned flour, dip in beaten egg, then coat in panko-Parmesan mixture.
- Sear rolls in an oven-safe skillet with oil, 2–3 minutes per side, until golden brown.
- Transfer skillet to a 375°F oven. Bake 15–20 minutes or until internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes before slicing and removing toothpicks.
- In saucepan, melt butter. Sauté garlic, add flour to form roux. Whisk in broth and cream. Simmer 5 mins, stir in Dijon and lemon juice. Season to taste.
- Slice rested chicken rolls. Spoon Dijon cream sauce over the top and serve with favorite sides.
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