There's something truly satisfying about the crispy, cheesy goodness of a classic dish done right. This Cordon Bleu Chicken Recipe brings that perfect mix of melty Swiss Gruyere cheese, tender chicken, and savory ham all wrapped up in a golden crust. Trust me, once you make this, it'll be a weeknight favorite you'll want to revisit again and again.
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Why You'll Love This Recipe
Honestly, this Cordon Bleu Chicken Recipe feels fancy but is surprisingly easy to pull off, making it a perfect go-to when you want something special without spending hours in the kitchen. I remember the first time I made it, the crispy coating paired with that melty center just wowed everyone at the dinner table.
- Deliciously Crispy Texture: The panko-Parmesan crust gets beautifully golden and crunchy, giving the chicken an irresistible outer layer.
- Perfectly Moist Chicken: Flattening the chicken and rolling it tight keeps it juicy and tender inside.
- Melty Swiss Gruyere Cheese & Ham: The classic pairing inside delivers that signature Cordon Bleu flavor you’ll crave.
- Easy to Customize: Whether you want to tweak the sauce, breading spices, or add a personal twist, this recipe is wonderfully flexible.
Ingredients & Why They Work
The magic of this Cordon Bleu Chicken Recipe is in how these ingredients harmonize — crisp breadcrumbs, melty cheese, and flavorful ham wrapped around tender chicken. Here’s a quick look at the key players and why you’ll want to choose quality versions when you shop.
- Chicken breasts: Look for medium-sized, even-thickness breasts. Flattening them makes rolling easier and helps them cook evenly without drying out.
- Black Forest ham: I like deli-cut slices because they’re thin and easy to layer, plus the smoky flavor really shines through.
- Swiss Gruyere cheese: Freshly shredded is the way to go for melt-in-your-mouth texture and rich flavor.
- Panko breadcrumbs: These give you that coveted crunchy crust that regular breadcrumbs can’t match.
- Parmesan cheese: Adds a nutty, salty depth to the breading mix.
- Dijon mustard & honey: This combo for the wash adds tanginess and subtle sweetness, which plays beautifully with the ham and cheese.
- Chicken broth & heavy cream: The base for a silky Dijon cream sauce to perk up every slice.
- Seasonings (basil, parsley, garlic powder, paprika, onion powder, salt, pepper): Smart seasoning layers elevate the overall flavor without overpowering the delicate ingredients.
Make It Your Way
One of the best things about this Cordon Bleu Chicken Recipe is how you can easily adapt it to your flavor preferences or dietary needs. I often switch up the cheese or tweak the sauce depending on the season or what’s in my fridge.
- Variation: If you’re dairy-free, you can swap the Swiss Gruyere for a melty dairy-free cheese and use coconut cream instead of heavy cream in the sauce — it still turns out delicious!
- Spice it up: Add a pinch of cayenne or smoked paprika to the breading for a little kick that livens up the flavors.
- Make it kid-friendly: Skip the Dijon honey wash and just brush the chicken with melted butter before breading; it’s always a hit with my youngest.
Step-by-Step: How I Make Cordon Bleu Chicken Recipe
Step 1: Flatten the Chicken Perfectly
First, place each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet (or even a heavy can), gently pound them out to an even ¼-inch thickness. It helps the chicken cook evenly and makes rolling way easier later on — plus, it stops the chicken from puffing up oddly in the oven.
Step 2: Layer the Ham and Cheese
Lay two slices of Black Forest ham flat onto each flattened breast. Next, sprinkle about a heaping ¼ cup of shredded Swiss Gruyere cheese down the center, leaving around a half-inch border. Keeping that border clear will help seal the chicken roll without the cheese escaping while cooking.
Step 3: Roll and Secure
Starting from the thinner end, roll each breast up tightly, folding the ham over the cheese so it stays neatly inside. Use toothpicks to secure the rolls in place — this is key! Don’t skip this step unless you want cheese exploding all over your oven (not fun, trust me).
Step 4: Toast the Panko Breadcrumbs
In a skillet, melt your butter and olive oil together over medium heat. Add the panko crumbs and stir until they’re golden brown and fragrant, about 3-5 minutes. This toasting step makes a huge difference for crunch and flavor. Let them cool, then stir in the Parmesan and all the seasoning spices right in the pan or a shallow dish.
Step 5: Make the Dijon Honey Wash
Whisk together Dijon mustard, honey, and olive oil in a shallow dish. Dip each chicken roll into the wash, using a brush to coat it evenly. This step helps the breading stick and adds that perfect tangy-sweet touch.
Step 6: Bread and Bake
Press each roll into the panko mixture, making sure all sides get coated well. Place them on a baking rack set over a rimmed sheet pan—it helps the crust stay crisp by allowing air to circulate. Bake at 350°F for 30-35 minutes, checking at the 25-minute mark. If you notice the crust browning too quickly, tent with foil to avoid burning.
Step 7: Make the Creamy Dijon Sauce
While the chicken finishes baking, whisk together chicken broth, heavy cream, Dijon mustard, Parmesan, and spices in a saucepan. Bring to a boil, then simmer until it thickens slightly—this sauce is silky, tangy, and perfect for drizzling.
Step 8: Rest and Serve
Let the chicken rolls rest for 5 minutes outside the oven to lock in juices, then slice into thick rounds. Pour warm Dijon cream sauce over the top, sprinkle with fresh parsley if you’re feeling fancy, and serve immediately for full impact.
Top Tip
Over the years, I’ve perfected this recipe by learning which little things make the biggest difference — and I want you to have that same success in your kitchen.
- Even Thickness Matters: Don’t rush the pounding step—getting that chicken evenly thin stops dry edges and helps it cook perfectly.
- Toast the Panko: Toasting breadcrumbs before breading adds unbeatable crunch and a deep, nutty flavor.
- Secure Your Rolls: Use sturdy toothpicks to keep everything inside during baking—otherwise you’ll have a cheesy mess.
- Watch the Bake Time: Keep an eye on the crust and tent with foil if needed to avoid over-browning while the chicken finishes cooking through.
How to Serve Cordon Bleu Chicken Recipe
Garnishes
I like to keep garnishes simple and fresh—just a sprinkle of chopped fresh parsley over the top adds color and a hint of herbaceous brightness that balances the richness beautifully. Sometimes a squeeze of lemon juice just before serving gives a subtle zing that wakes up the flavors, too.
Side Dishes
This chicken shines alongside light, fresh sides. I often serve it with garlic mashed potatoes or a creamy risotto to soak up that luscious Dijon sauce. A crisp green salad or roasted asparagus adds the perfect contrast in texture and freshness to round out the meal.
Creative Ways to Present
For special occasions, I’ve sliced the chicken rolls and served them layered on a platter with the sauce drizzled over and microgreens for a restaurant-worthy look. You could also plate them individually with a neat drizzle of sauce, garnished with edible flowers or thin lemon slices—super simple but impressive.
Make Ahead and Storage
Storing Leftovers
Leftover Cordon Bleu chicken tastes just as good reheated the next day. I store each roll tightly wrapped in plastic wrap or in an airtight container in the fridge, making sure it’s well covered to keep the crust from going soggy.
Freezing
This recipe freezes well — simply wrap the cooked rolls individually and place in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat gently in the oven to keep that crust crisp.
Reheating
Reheat in a 350°F oven for 15-20 minutes (uncovered) to restore the crispy exterior. Avoid microwaving if you can, as it tends to make the crust soggy and the cheese rubbery.
Frequently Asked Questions:
Absolutely! Gruyere is traditional and melts beautifully, but Emmental, mozzarella, or even a sharp white cheddar can be tasty substitutes if you want to experiment with flavor. Just choose cheeses that melt well to get that gooey center.
The best way to ensure your chicken is safely cooked without drying it out is to use an instant-read thermometer. The internal temperature should reach 160°F (71°C). This way, you get moist chicken with perfectly melted cheese inside.
Yes! You can assemble the chicken rolls up to a day ahead, keep them wrapped and refrigerated, then bread and bake just before serving. This makes it great for entertaining or busy weeknights.
Light, fresh sides work best to balance the richness of this dish. I recommend garlic mashed potatoes, roasted veggies like asparagus or green beans, and a crisp salad. The creamy Dijon sauce pairs beautifully with these simple sides.
Final Thoughts
To me, this Cordon Bleu Chicken Recipe is a wonderful blend of comfort and sophistication—perfect to make any day feel a bit special without fuss. Give it a try like you’re cooking for a friend, and enjoy how everyone’s faces light up with that first crispy, cheesy bite. I can’t wait to hear how it becomes one of your favorites too!
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Cordon Bleu Chicken Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Description
This classic Cordon Bleu Chicken recipe features tender chicken breasts stuffed with Black Forest ham and Swiss Gruyere cheese, coated in a golden panko breadcrumb crust, and baked to perfection. Served with a rich Dijon cream sauce, it’s a delicious and elegant meal perfect for family dinners or special occasions.
Ingredients
Chicken and Filling
- 4 medium chicken breasts (6-7 oz. each)
- 8 slices (12 ounces) deli cut Black Forest ham
- 1 ¼ cups freshly shredded Swiss Gruyere cheese
- Toothpicks
- Fresh parsley for garnish if desired
Breading
- 1 ¼ cups panko breadcrumbs
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons unsalted butter
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Dijon Wash
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
Dijon Cream Sauce
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk or half and half mixed with 1 tablespoon cornstarch)
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a baking rack and lightly spray with cooking spray; set aside.
- Flatten Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of ¼-inch using the flat side of a meat mallet or the side of a can. The chicken will spread out significantly.
- Layer Ham and Cheese: Lay 2 slices of Black Forest ham evenly over each flattened chicken breast. Place a heaping ¼ cup of shredded Swiss Gruyere cheese down the center of the ham, leaving about a ½-inch border on all sides.
- Roll Chicken: Starting from the smaller end of the chicken breast, tightly roll up the chicken, folding the ham over the cheese at the end to prevent it from oozing out. Secure rolls with toothpicks.
- Prepare Panko Breading: In a large skillet over medium heat, melt 1 ½ tablespoons unsalted butter with 1 ½ tablespoons olive oil. Add the panko breadcrumbs and stir to coat evenly. Continue cooking until the breadcrumbs turn golden brown, then immediately transfer them to a large shallow dish to cool. Once cooled, mix in the Parmesan cheese, dried basil, parsley, garlic powder, paprika, onion powder, salt, and pepper.
- Make Dijon Wash: In a separate large shallow dish, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 2 tablespoons olive oil.
- Coat Chicken in Dijon Wash: One at a time, dip each chicken roll into the Dijon wash and brush to ensure an even coating.
- Bread Chicken Rolls: Transfer each coated chicken roll to the panko breading and press the crumbs into all sides, turning as needed to coat thoroughly. Place the breaded chicken rolls on the prepared baking rack, spacing them a few inches apart.
- Bake Chicken: Bake in the preheated oven at 350 degrees F until the chicken reaches an internal temperature of 160 degrees F on an instant read thermometer, about 35 minutes. Check the chicken during the last 10 minutes and cover loosely with foil if excess browning occurs. Once baked, transfer chicken to a cutting board and let rest for 5 minutes before slicing.
- Prepare Dijon Cream Sauce: While the chicken is baking during the last few minutes, whisk together the chicken broth, cornstarch, heavy cream, Dijon mustard, dried parsley, dried basil, paprika, garlic powder, onion powder, salt, and pepper in a large saucepan. Bring to a boil, then reduce heat to simmer until the sauce thickens. The sauce may be slightly thin but will thicken further once taken off the heat.
- Serve: Slice the rested chicken rolls and serve topped with the warm Dijon cream sauce. Garnish with fresh parsley if desired.
Notes
- To make pounding easier, place chicken between plastic wrap to avoid mess and tearing.
- Use an instant read thermometer to ensure perfect doneness and avoid overcooking.
- Panko breadcrumbs can be toasted ahead of time and stored in an airtight container.
- For a lighter sauce, substitute heavy cream with evaporated milk or half and half mixed with cornstarch as suggested.
- If you do not have Black Forest ham, other smoked ham varieties can be used as a substitute.
- Cover baked chicken with foil if browning too fast during baking to prevent burning.
- Make sure rolls are tightly secured with toothpicks to keep filling inside during baking.
- The Dijon cream sauce can be prepared ahead and gently reheated before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
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