Chicken Cordon Bleu Classic

Chicken Cordon Bleu offers a restaurant-worthy meal right at home with surprisingly simple techniques. Designed for both comfort and flair, it wraps juicy chicken around savory ham and creamy Swiss cheese, then finishes with a crisp coating and velvety Dijon cream sauce. I keep this recipe in my back pocket for special occasions or when I want to bring some old-school elegance to the dinner table.

This dish became my go to for family birthdays after I realized the way everyone's eyes light up at the first cheesy slice. The first time I made it, the aroma alone had everyone gathered around the kitchen before dinner even started.

Ingredients

• Boneless skinless chicken breasts: Provide the perfect canvas for stuffing. Select pieces that are firm and evenly sized—they will roll easier and cook more evenly
• Slices of ham: Deliver a salty savory layer. Deli cut works well, but seek out a thicker slice for a heartier result
• Slices of Swiss cheese: Melt beautifully and carry mild nutty flavor. Always opt for fresh slices from the deli counter for best texture
• All purpose flour: Helps the breading stick and creates a crisp crust. Check for freshness to avoid clumping
• Large eggs (beaten): Act as the binder for breadcrumbs. Fresh eggs give a richer color and finish
• Breadcrumbs: Panko or regular will both work. Panko gives extra crunch, and toasting them before use will deepen the flavor
• Salt and pepper: Add essential seasoning. Use freshly ground pepper for brighter taste
• Olive oil and butter: Combine for searing. Add both to get golden color and rich flavor
• Butter, flour, milk: Form the sauce base. Fresh dairy will whisk up smooth and creamy without lumps
• Dijon mustard: Brings a tangy sharp kick. Pick a real Dijon for authentic flavor
• Grated Parmesan cheese: Thickens and flavors the sauce. Grate it fresh if possible for best melt
• Fresh parsley: Brightens with color and herby aroma. Always chop just before serving so it stays vibrant

Step-by-Step Instructions

Prepare the Chicken:

Pound each chicken breast to about a quarter inch thick, working from the center outward to avoid tearing. This allows for even rolling and cooking so there are no pockets of raw chicken

Stuff and roll:

Place a slice of ham and a slice of Swiss cheese on each flattened chicken breast. Starting at the shorter end, roll up tightly so the filling stays enclosed. Use toothpicks to secure both ends and prevent cheese leaks

Bread the Chicken:

Mix the flour with salt and pepper in a shallow dish. Coat the outside of each chicken roll in flour, dip into beaten eggs to cover all surfaces, and finally roll in breadcrumbs, pressing gently so they adhere completely. This triple coating is what creates the signature crispy crust

Sear the Rolls:

Heat olive oil and butter together in a large skillet over medium heat. Once the mixture begins to sizzle, carefully add the chicken rolls. Sear each one about two to three minutes per side until a deep golden color forms. Adjust the heat if needed so the coating does not burn

Bake Until Cooked:

Transfer the browned chicken rolls into a baking dish. Arrange with some space between each one for even baking. Bake uncovered at three hundred seventy five degrees Fahrenheit for twenty to twenty five minutes. Check that the internal temperature has reached one hundred sixty five degrees Fahrenheit for safe and juicy chicken

Make the Dijon Cream Sauce:

While the chicken bakes, melt butter in a saucepan over medium heat. Sprinkle in flour and whisk constantly for one full minute to cook off the raw flavor. Slowly whisk in the milk, allowing the mixture to thicken before each addition. When all the milk is added, stir in Dijon mustard and grated Parmesan. Simmer on low until creamy and smooth. Season to taste with salt and pepper for a balanced sauce

Serve and garnish:

Carefully remove toothpicks, then slice each chicken roll crosswise into neat rounds. Arrange on plates and spoon over the warm Dijon cream sauce. Scatter chopped parsley on top just before serving for a fresh finish

Save it

I have a real soft spot for Swiss cheese in this recipe. It turns irresistibly gooey and fills the chicken with a gentle nutty flavor that reminds me of cozy family dinners on cool fall evenings. The first time my kids helped roll the chicken was one of those kitchen memories I will always cherish

Storage Tips

Leftover Chicken Cordon Bleu holds up well in the fridge for up to three days. Keep the sauce separate if possible. Reheat gently in the oven to maintain the breading's crunch. For freezer storage, wrap each roll tightly in foil and store for up to one month. Thaw overnight before reheating and always warm the sauce slowly so it stays silky

Ingredient Substitutions

If you need something milder than Swiss cheese, try using provolone or even mozzarella. For the ham, a good quality smoked turkey can bring a different twist. Instead of regular breadcrumbs, use gluten free crumbs or finely ground almonds for a low carb version

Serving Suggestions

This dish needs very little to be a star. Serve with a crisp green salad and simple roasted potatoes for classic comfort. For a lighter meal, try pairing with steamed asparagus or green beans. A glass of dry white wine or a tart cranberry spritz makes a lovely pairing

Save it

Cultural and Historical Context

Chicken Cordon Bleu traces its roots to Switzerland and France, though the dish as we know it today has become an American classic. The combination of breaded meat rolled with ham and cheese likely evolved from old European recipes, with the name referencing the blue ribbon ideals of culinary excellence

Whether for a weeknight treat or a special dinner, this dish always feels like an occasion. Each slice is packed with comfort, flavor, and a touch of nostalgia

Common Questions

→ How do I keep the chicken moist?

Use thinly pounded chicken breasts, avoid overbaking, and sear before baking to seal in moisture.

→ What type of ham works best?

Thinly sliced deli ham or Black Forest ham brings a balanced flavor and fits well when rolling the chicken.

→ Can I use a different cheese?

Swiss cheese is traditional, but Gruyère or mozzarella are good alternatives for a similar melt and flavor.

→ How do I ensure the breadcrumb coating is crispy?

Use panko or regular breadcrumbs and sear chicken in hot oil before baking for a golden, crunchy crust.

→ What’s the best way to serve it?

Slice into rounds, drizzle with the warm Dijon cream sauce, and garnish with fresh parsley for color and flavor.