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Crispy creamy chicken cordon bleu is the kind of dinner that always feels like a celebration yet is secretly simple enough for a weeknight. Juicy chicken is swaddled around layers of ham and oozing cheese then coated in a shatteringly crisp crust. Each slice is a little showstopper with its golden shell creamy filling and the luscious swipe of Dijon cheese sauce—you will come back for seconds and maybe even claim the leftovers for lunch.
Every time I serve this chicken cordon bleu someone insists on the recipe. The first time I made it my daughter called it the fanciest chicken ever and wanted leftovers for her lunchbox the next day. Her smile said it all—this dish makes memories.
Ingredients
- Chicken breasts: boneless and skinless for easy rolling and stuffing makes the perfect wrap for all the filling select breasts that are not too large for best tenderness
- Salt and pepper: classic seasonings to bring out every flavor always use fresh cracked pepper for a little heat
- Garlic powder and onion powder: create a savory foundation pick a fresh jar and check the color for full flavor
- Swiss cheese slices: the creamy gooey star of the show choose a sharp or nutty variety for depth
- Thinly sliced ham: brings saltiness and a tender bite select moist but not wet slices from the deli counter
- All-purpose flour: ensures the breading clings tightly to the chicken sift for a silky result
- Eggs: beaten to bind everything together opt for free-range eggs for rich color and flavor
- Panko bread crumbs: deliver unbeatable crunch look for big flakes with a light golden hue
- Peanut or vegetable oil: for frying gives a crisp finish and a clean taste only use fresh oil without any off smell
- Butter: unsalted so you can adjust the salt in the sauce
- Garlic: minced for a punchy aromatic foundation in the creamy sauce fresh cloves pack the most flavor
- Milk: builds body and creaminess in the sauce whole milk is best for richness but two percent also smooths nicely
- Dijon mustard: the tangy bold heart of the sauce a creamy Dijon spreads easily and blends better in the sauce
- Parmesan cheese: shredded so it melts in for salty depth grate straight from a wedge for best texture
Each ingredient plays an important role and when they are fresh you will taste every layer in every bite.
Step-by-Step Instructions
- Prep the Chicken:
- Lay chicken breasts between two pieces of plastic wrap and gently pound them to about half an inch thick. This tenderizes each piece and gives you even rolling for perfect results.
- Season the Chicken:
- Sprinkle both sides with salt pepper garlic powder and onion powder then rub so every bit is well flavored.
- Layer and Roll:
- Arrange two slices of Swiss cheese over each breast then layer two slices of ham. Repeat for extra gooeyness. Starting at the short end roll up tightly tucking the filling in as you go for a snug spiral.
- Secure and Chill:
- Wrap each roll in plastic wrap twisting the ends so it is firmly packed. Tie off and place in the fridge for thirty minutes—this step makes rolling and breading easy and keeps the cheese inside.
- Prepare the Breading Station:
- Line up three wide shallow dishes with flour in one beaten eggs in another and panko in the last. Unwrap each chicken roll dip first in flour shake off excess next into egg making sure it is completely coated finally into panko pressing crumbs all around for full crunch.
- Fry the Chicken:
- In a deep tall-sided pan heat two inches of oil to three twenty five degrees. Gently lower rolls in and fry about five minutes each side until the crust turns a deep golden brown. If the center is not quite cooked through finish in a three twenty five degree oven until the chicken is fully done.
- Make the Creamy Dijon Sauce:
- Melt butter in a saucepan on medium and add minced garlic saute until soft and fragrant. Whisk in flour and cook for one minute to lose any raw flavor. Slowly whisk in milk working out lumps and simmer until the sauce is thick. Stir in Dijon and parmesan letting it melt for smoothness then finish with salt and pepper and take off the heat.
- Serve:
- Thickly slice each cordon bleu so the layers show and let the sauce cascade gently over the top. Every forkful is creamy crisp and deeply satisfying.
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Swiss cheese and Dijon mustard together just wins my heart. My mother loved adding smoked ham when she made this for us and she always snuck us extra cheese slices while we waited at the kitchen counter. Every time I make it my kitchen smells like home.
Smart Storage Tips
Leftover chicken cordon bleu keeps well up to three days when stored in an airtight container in the fridge. I place parchment between slices to keep the breading crisp. Warm leftovers in a three fifty degree oven or toaster oven not the microwave if you want to save that crunchy crust. The sauce stays smooth for several days refrigerated—just reheat gently over low heat and add a little milk if it thickens up.
Simple Swaps and Ingredient Ideas
If you like a richer flavor try Gruyere cheese or Jarlsberg in place of Swiss. Black Forest or honey ham are both delicious if you want a new twist. Crushed cornflakes can stand in for panko and still give good crunch. For gluten free try your favorite gluten free flour and bread crumbs the result is just as golden and tasty.
Ways to Serve and Pair
I love serving this with mashed or roasted potatoes and a crisp green salad for balance. Steamed green beans add color and freshness. For a bistro meal pair with a lightly chilled white wine. To serve a group slice each roll thickly and drizzle with plenty of sauce for a dramatic presentation.
A Bit of History
Chicken cordon bleu started as a French-inspired dish and won American hearts in the sixties with its glamorous look and layered flavors. The name comes from the blue ribbon symbol of distinction worn by French knights—a nod to excellence and tradition in the kitchen. Baking was the classic route but frying gives an unmatched crunch I adore.
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Recipe FAQs
- → How can I prevent cheese from leaking during cooking?
Chilling the rolled chicken before breading firms up the filling. Wrapping it tightly and sealing the edges well helps keep the cheese inside. For extra security, a double breading can create a stronger barrier.
- → Is it possible to bake instead of fry the chicken?
Yes, after breading, place the rolls on a rack over a baking sheet and bake at 350°F (180°C) until golden and cooked through for a lighter, less oily option.
- → What are good side dishes to accompany this chicken?
Steamed vegetables, fresh green salad, or creamy mashed potatoes complement the dish well, balancing its rich, layered flavors.
- → How thick should the chicken breasts be pounded before rolling?
Pound the chicken to about half an inch (1 cm) thickness for even cooking and ease of rolling without tearing.
- → Can the creamy Dijon sauce be made ahead of time?
Yes, the sauce can be prepared in advance and gently reheated before serving. Stir well and add a splash of milk if needed to loosen the texture.