Chicken Cordon Bleu is a timeless French comfort-food classic featuring tender chicken breasts stuffed with slices of ham and Swiss cheese, then breaded and baked to golden perfection.
Finished with a silky dijon cream sauce, this elegant Swiss dish feels restaurant-worthy while being surprisingly achievable at home.
Perfect for dinner parties, special occasions, or when you’re craving a rich, satisfying meal, this homemade Chicken Cordon Bleu recipe delivers crisp texture, creamy flavour, and old-school European charm.
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What Is Chicken Cordon Bleu?
Chicken Cordon Bleu is a dish made by wrapping chicken breasts around ham and Swiss cheese (like Gruyère or Emmental), breading them, and cooking until crisp on the outside and melty on the inside.
Despite its French name, cordon bleu meaning “blue ribbon,” a symbol of culinary excellence in Europe, the dish was first invented and popularized in Switzerland.
Originally inspired by similar veal dishes in Europe, Chicken Cordon Bleu rose to fame in the mid-20th century as a refined yet comforting entrée. The dish gained popularity after World War II, when chicken became more affordable and widely available than veal.
By the 1960s, recipes for Chicken Cordon Bleu began appearing in American cookbooks and food magazines, often marketed as an elegant yet approachable dinner for home cooks.
Today, it’s a staple on bistro menus and home dinner tables alike, prized for its combination of crispy coating, savoury filling, and rich cream sauce.
Why You’ll Love This Chicken Cordon Bleu Recipe
- Crispy, golden exterior thanks to buttery panko breadcrumbs
- Classic ham and cheese filling that melts beautifully inside the chicken
- Creamy Dijon-Parmesan sauce that elevates the dish
- Perfect for entertaining yet simple enough for a weekend dinner
- A timeless recipe that never goes out of style
How to Make Chicken Cordon Bleu
- Prepare the chicken: Pound the chicken breasts thin and season with salt and pepper.
- Fill and roll: Layer ham and Swiss cheese on each chicken breast, then roll tightly.
- Bread the chicken: Dredge in flour, dip in beaten eggs, and coat with buttery panko crumbs.
- Cook until golden: Bake or pan-fry until crisp and fully cooked through.
- Make the sauce: Whisk together butter, flour, milk, sherry, Dijon mustard, and Parmesan into a smooth, creamy sauce.
- Serve warm: Spoon the sauce generously over the chicken before serving.
Tips For Perfect Chicken Cordon Bleu
- Chill before cooking: Refrigerating the rolled chicken helps keep the filling intact
- Use toothpicks if needed: Secure the rolls to prevent cheese from leaking
- Don’t skip the sauce: The creamy Dijon-Parmesan sauce ties everything together
- Serve immediately: This dish is best enjoyed hot while the cheese is perfectly melted
Serving Suggestions
Chicken Cordon Bleu pairs well with simple sides that balance its richness:
- Mashed potatoes or cheesy egg noodles
- Steamed green beans or asparagus
- A crisp green salad with lemon vinaigrette
- Roasted carrots and parsnips
Chicken Cordon Bleu Video (Step By Step)
Chicken Cordon Bleu
Equipment
- measuring cups
- measuring spoons
- Meat Mallet
- Plastic Wrap
- baking sheet
- Skillet
- whisk
Ingredients
- 1 1/4 cups Panko Bread Crumbs
- 2 tbsp Canola Oil
- Salt and Pepper
- 4 Boneless Skinless Chicken Breasts
- 8 Swiss Cheese Slices
- 8 Ham Slices
- 1/3 cup All Purpose Flour
- 2 Eggs
Cream Sauce
- 2 tbsp Unsalted Butter
- 2 tbsp All Purpose Flour
- 1 cups Milk
- 1 oz Dry Sherry
- 1.5 tbsp Dijon Mustard
- 3 tbsp Parmesan Cheese grated
Instructions
- Preheat the oven to 375º. Place a wire rack inside a rimmed baking sheet.
- In a shallow bowl, combine the panko, canola oil, salt, and pepper. Set aside.
- Pat chicken breasts dry with paper towel. Using a sharp knife butterfly each chicken breast, leaving one long side attached. Open each chicken piece like a book with the cut side facing up. Lay a sheet of plastic wrap or parchment on top and pound to an even ¼-inch thickness with a mallet.
- With the cut-side facing up, cover with an even layer of Swiss cheese. Arrange ham slices over the cheese. Roll up each chicken piece like your would a swiss roll and secure the seam with toothpicks.
- Place the flour into a shallow dish. Place the eggs into a separate shallow dish. Dredge stuffed chicken breasts, one at a time, in the flour, shaking off any excess. Coat the chicken in egg mixture, then place into panko mixture turning to coat.
- Arrange the chicken breasts on the wire rack, seam side down.
- Bake for 35 to 45 minutes or until golden brown.
Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and stir for 1 minute to create a roux.
- Add half the milk and whisk until the flour mixture is incorporated into a bechamel sauce.
- Add remaining milk, sherry, mustard, and cheese. Simmer for 3 minutes, whisking constantly, until thickened.
- Remove from heat, add salt and pepper to taste. Serve drizzled over the baked chicken.
Nutrition
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