There’s something so special about making a dish that feels both elegant and comforting. Chicken Cordon Bleu is exactly that—a golden-crusted, cheese-filled masterpiece that never fails to impress. Whether you’re cooking for a special occasion or simply indulging in a luxurious dinner at home, this dish delivers flavor, texture, and satisfaction in every bite. And the best part? You don’t have to be a professional chef to pull it off.
What is Chicken Cordon Bleu?
Chicken Cordon Bleu is a classic dish that combines tender chicken, savory ham, and melted cheese, all wrapped in a crispy breadcrumb coating. Often paired with a creamy Dijon sauce, it’s the ultimate combination of textures and flavors. While it sounds fancy, it’s surprisingly easy to make at home.
Ingredients for Chicken Cordon Bleu
Here’s everything you’ll need to create this show-stopping dish. The ingredients are divided based on the preparation method you choose and the sauce.
Chicken Cordon Bleu Ingredients
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Breadcrumb Coating | Panko Breadcrumbs | ½ cup (Super Easy) or 1 cup (Quick Dredge) | Provides the crispy coating |
| Oil Spray | As needed | For even browning | |
| Chicken | Chicken Breasts | 2 small (6-7 oz each) | Pound to even thickness |
| Salt and Pepper | To taste | For seasoning | |
| Swiss Cheese | 4 slices | Melts beautifully (Note 1) | |
| Ham | 4-6 slices (about 2.5 oz) | Adds a savory layer (Note 2) |
For Super Easy Method
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 3 tbsp |
| Dijon Mustard | 1 ½ tbsp |
For Quick Dredge Method
| Ingredient | Quantity |
|---|---|
| Egg | 1 |
| Plain Flour | 2 tsp |
For Dijon Cream Sauce (Optional)
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 1 ½ tbsp | Creates a roux |
| Flour | 1 ½ tbsp | Thickens the sauce |
| Milk | 1 ¼ cups | Adds creaminess (Note 3) |
| Dijon Mustard | 2 tbsp | For tangy flavor |
| Parmesan Cheese | 3 tbsp, finely grated | Adds richness |
Step-by-Step Guide to Making Chicken Cordon Bleu
1. Prepare Your Ingredients
- Start by gathering all your ingredients. This makes the process smoother and ensures nothing is overlooked.
2. Flatten the Chicken Breasts
- Place each chicken breast between two pieces of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound them to an even thickness of about ¼ inch. This helps them cook evenly and makes rolling easier.
3. Layer the Fillings
- Lay the chicken flat and season both sides with salt and pepper.
- Place 2-3 slices of ham and 2 slices of Swiss cheese on each breast, leaving a small border around the edges.
4. Roll and Secure
- Carefully roll up each chicken breast, tucking in the sides as you go.
- Secure with toothpicks or kitchen twine to hold the shape while cooking.
5. Choose Your Coating Method
Super Easy Method
- In a small bowl, mix mayonnaise and Dijon mustard.
- Brush this mixture over the chicken rolls.
- Coat with panko breadcrumbs, pressing gently to ensure they adhere.
Quick Dredge Method
- Set up a dredging station: one bowl with beaten egg and flour, and another with panko breadcrumbs.
- Dip each chicken roll into the egg mixture, then coat with breadcrumbs.
6. Cook the Chicken
- Preheat your oven to 375°F (190°C).
- Place the coated chicken rolls on a baking sheet lined with parchment paper or a greased rack.
- Spray lightly with oil for even browning.
- Bake for 25-30 minutes or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
7. Make the Dijon Cream Sauce
- In a small saucepan, melt butter over medium heat.
- Whisk in flour to form a smooth paste (roux).
- Gradually add milk, whisking constantly to avoid lumps.
- Stir in Dijon mustard and parmesan cheese. Cook until thickened and smooth.
8. Serve and Enjoy
- Remove toothpicks or twine from the chicken rolls.
- Slice into rounds or serve whole.
- Drizzle with Dijon cream sauce and garnish with fresh parsley if desired.
Nutritional Breakdown of Chicken Cordon Bleu
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~400 |
| Protein | 35g |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Carbohydrates | 15g |
| Sodium | ~850mg |
Tips for Perfecting Chicken Cordon Bleu
1. Use High-Quality Ingredients
- Fresh chicken, good-quality ham, and Swiss cheese make a significant difference in flavor.
2. Keep the Rolls Tight
- Tightly rolling the chicken ensures the fillings stay in place and cook evenly.
3. Prevent Soggy Coating
- Bake on a wire rack to keep the bottom crisp.
- Spray breadcrumbs with oil for a golden finish.
4. Customize the Fillings
- Swap Swiss cheese for Gruyere or provolone.
- Add spinach or sun-dried tomatoes for an extra twist.
Why Dijon Cream Sauce is a Must
The tangy, creamy Dijon sauce takes this dish to another level. Its smooth texture and bold flavor complement the crispy chicken and melty cheese perfectly. Plus, it’s incredibly easy to make!
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, but thighs are smaller and more challenging to roll. Adjust the filling quantity and cooking time accordingly.
2. What’s the best way to ensure the cheese doesn’t leak out?
Make sure to tuck in the sides of the chicken tightly while rolling. Toothpicks help keep everything secure.
3. Can I make Chicken Cordon Bleu ahead of time?
Yes! Assemble the rolls and store them in the refrigerator for up to 24 hours. Bake when ready to serve.
4. How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven to maintain crispiness.
5. Can I fry Chicken Cordon Bleu instead of baking?
Absolutely! Shallow fry in a skillet with oil over medium heat until golden brown, then finish in the oven to ensure the chicken is cooked through.
6. Is there a gluten-free option?
Use gluten-free breadcrumbs and replace plain flour with a gluten-free alternative for dredging and the sauce.
Why You Should Try This Recipe
Making Chicken Cordon Bleu at home is not only rewarding but also allows you to enjoy a restaurant-quality dish without breaking the bank. It’s a versatile recipe that you can customize to suit your tastes, and it’s bound to impress anyone you serve it to.
Your Turn to Shine
Ready to create something truly special? Gather your ingredients and try this Chicken Cordon Bleu recipe tonight. The combination of crispy coating, tender chicken, and gooey cheese will have you coming back for seconds!
Chicken Cordon Bleu: A Classic Recipe Made Easy
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Elevate your dinner table with this elegant yet easy-to-make Chicken Cordon Bleu. Featuring tender chicken rolled with savory ham and melted cheese, coated in crispy breadcrumbs, and served with a creamy Dijon sauce, this dish is a guaranteed crowd-pleaser.
Ingredients
- 2 small chicken breasts (6–7 oz each), pounded to 1/4-inch thickness
- Salt and pepper, to taste
- 4 slices Swiss cheese
- 4–6 slices ham (about 2.5 oz)
- 1/2 cup panko breadcrumbs
- Oil spray, as needed
Super Easy Coating Method:
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons Dijon mustard
Quick Dredge Coating Method:
- 1 egg, beaten
- 2 teaspoons plain flour
Optional Dijon Cream Sauce:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 1/4 cups milk
- 2 tablespoons Dijon mustard
- 3 tablespoons Parmesan cheese, finely grated
Instructions
- Prepare the Chicken
- Place each chicken breast between plastic wrap or parchment paper. Pound to an even thickness.
- Season both sides with salt and pepper.
- Layer the Fillings
- Lay the chicken flat and place 2-3 slices of ham and 2 slices of Swiss cheese on each piece, leaving a small border around the edges.
- Roll and Secure
- Carefully roll up the chicken, tucking in the sides, and secure with toothpicks or kitchen twine.
- Coat the Chicken
- Super Easy Method: Mix mayonnaise and Dijon mustard in a small bowl. Brush the mixture over the chicken rolls and coat with panko breadcrumbs, pressing gently.
- Quick Dredge Method: Set up a dredging station with one bowl of beaten egg and flour, and another with panko breadcrumbs. Dip the chicken rolls in the egg mixture, then coat with breadcrumbs.
- Bake the Chicken
- Preheat oven to 375°F (190°C).
- Place the chicken rolls on a baking sheet lined with parchment paper or a greased rack. Spray lightly with oil.
- Bake for 25-30 minutes, or until golden and the internal temperature reaches 165°F (74°C).
- Optional Dijon Cream Sauce
- Melt butter in a saucepan over medium heat. Whisk in flour to form a roux.
- Gradually add milk, whisking constantly until smooth.
- Stir in Dijon mustard and Parmesan cheese. Cook until thickened.
- Serve and Enjoy
- Remove toothpicks or twine from the chicken rolls. Slice into rounds or serve whole.
- Drizzle with Dijon cream sauce and garnish with fresh parsley if desired.
Notes
- Customize Fillings: Swap Swiss cheese for Gruyere or Provolone, and add spinach or sun-dried tomatoes.
- Prevent Soggy Coating: Bake on a wire rack and spray breadcrumbs with oil for crispiness.
- Frying Option: Shallow fry in oil over medium heat until golden, then finish in the oven.
- Storage: Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired