Chicken Cordon Bleu

This classic Chicken Cordon Bleu transforms ordinary chicken breasts into an impressive dinner that looks like you spent hours in the kitchen. The crispy exterior gives way to tender chicken wrapped around melty Swiss cheese and savory ham for a restaurant-quality meal you can easily make at home.

I first made this Chicken Cordon Bleu for my husband's birthday dinner, and it's become our go-to impressive meal whenever we want to make an ordinary evening feel special without spending hours in the kitchen.

Ingredients

• Chicken breasts: Choose thick, even-sized breasts for best results. The quality of your chicken makes a big difference in the final dish.
• Ham slices: Thin deli-style ham works perfectly. Look for high-quality ham with good flavor since it's a star ingredient.
• Swiss cheese: Traditional choice that melts beautifully. Use full slices rather than shredded for easier assembly.
• Panko breadcrumbs: Creates the signature crispy exterior. These Japanese-style breadcrumbs are lighter and crunchier than regular breadcrumbs.
• Parmesan cheese: Adds savory depth to the coating. Freshly grated provides the best flavor boost.
• Garlic powder: Enhances the breading with subtle flavor. Fresh garlic would burn in the oven.
• Heavy cream: Creates silky richness in the optional sauce. Full-fat version yields the best texture.
• Dijon mustard: Adds tangy complexity to the sauce. Authentic Dijon provides the perfect flavor balance.

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breasts to even 1/4-inch thickness using a meat mallet between plastic wrap or parchment. This ensures even cooking and makes rolling easier. Take your time with this step to avoid tearing the meat.

Create the Pockets:

Using a sharp knife, cut a deep horizontal pocket along the side of each chicken breast, being careful not to cut all the way through. Season both inside and outside with salt and pepper. This seasoning layer is crucial for flavor development.

Fill and Secure:

Layer 2 slices of ham and 1 slice of Swiss cheese inside each pocket, folding if necessary to fit. Close the pocket and secure with toothpicks along the opening. Insert toothpicks parallel to the opening for easier removal later.

Set Up Breading Station:

Arrange three shallow bowls: first with flour, second with beaten eggs, and third with panko breadcrumbs mixed with Parmesan and garlic powder. This organized setup makes the breading process much cleaner and more efficient.

Bread the Chicken:

Dredge each stuffed chicken breast first in flour, shaking off excess, then dip in egg mixture, allowing excess to drip off, and finally coat thoroughly in breadcrumb mixture, pressing gently to adhere. The flour helps the egg stick, and the egg helps the breadcrumbs stick.

Bake to Perfection:

Place breaded chicken on a lightly greased baking sheet. Spray or drizzle with a little oil for extra crispiness. Bake at 375°F for 25-30 minutes until golden brown and internal temperature reaches 165°F. The panko creates a beautiful crust without frying.

Prepare Sauce:

While chicken bakes, make the optional cream sauce by melting butter in a saucepan, whisking in flour until golden, gradually adding chicken broth and cream, and finishing with Dijon mustard. Simmer until thickened, about 5 minutes. This velvety sauce elevates the dish to restaurant quality.

Rest and Serve:

Let chicken rest 5 minutes before removing toothpicks and slicing. This resting period allows juices to redistribute for maximum tenderness. Serve with cream sauce drizzled over or on the side.

Save

The Dijon mustard in the cream sauce is my secret weapon here. I discovered its importance after making this dish for years without it, and the difference was remarkable. That slight tangy kick cuts through the richness perfectly and has converted even my mustard-averse family members.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes until heated through. Microwaving works in a pinch but sacrifices some of the crispy exterior. The cream sauce should be stored separately and gently reheated on the stovetop with a splash of milk or cream to restore its silky texture if it has thickened.

Ingredient Swaps and Variations

While traditional Chicken Cordon Bleu calls for Swiss cheese, feel free to experiment with other melting cheeses like Gruyère for a more pronounced flavor or mozzarella for a milder option. The ham can be swapped for prosciutto for an elevated version, or turkey ham for a lighter alternative. Gluten-free panko and flour work perfectly if needed for dietary restrictions. For a healthier version, you can skip the breading entirely and simply secure the filled chicken with toothpicks before baking, though you will lose the signature crispy crust.

Perfect Pairings

This elegant chicken dish deserves thoughtful accompaniments. A bright green vegetable like roasted asparagus or steamed green beans provides color contrast and a fresh counterpoint to the rich chicken. For starches, buttered egg noodles catch the cream sauce beautifully, or try a simple risotto for a more luxurious meal. A crisp green salad with a light vinaigrette helps balance the richness of the dish. For wine pairing, a chilled Chardonnay or light Pinot Noir complements the flavors without overwhelming them.

Recipe FAQs

→ Can I prepare Chicken Cordon Bleu ahead of time?

Yes, you can assemble the stuffed and breaded chicken up to 24 hours in advance. Keep it covered in the refrigerator until ready to bake. You may need to add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for Swiss cheese?

Gruyère is the traditional alternative to Swiss and offers a similar melt with a slightly stronger flavor. Other good options include provolone, mozzarella, or Gouda, though each will provide a different flavor profile.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink remaining.

→ Can I make this dish without breading?

Absolutely! For a low-carb version, skip the breading steps and simply season the stuffed chicken with herbs and spices before baking. The cooking time remains the same, though the exterior won't be as crispy.

→ What sides pair well with Chicken Cordon Bleu?

This dish pairs beautifully with roasted asparagus, green beans, or a simple salad. For starches, consider serving with buttered rice, mashed potatoes, or egg noodles that can soak up the delicious cream sauce.

→ Can I freeze Chicken Cordon Bleu?

Yes, you can freeze it either before or after cooking. If freezing raw, assemble completely then wrap tightly and freeze for up to 3 months. If freezing cooked portions, cool completely, wrap individually, and freeze for up to 2 months. Thaw in the refrigerator before reheating.