Learn how to make chicken cordon bleu served with a creamy Dijon mustard sauce. This classic French dish is stuffed with savory ham and cheese, coated in breadcrumbs, and cooked to perfection.
For more impressive dinner ideas, try my recipes for beef wellington or lamb chops.
Recipe Science
- To make baked chicken crunchy, lightly coat the panko with olive oil, add oil to the egg wash, and bake the roulade in a greased pan.
- Baking at 450ºF (232ºC) swiftly dries the bread crumbs and achieves a crunchy, golden brown finish.
- Use a flour roux to thicken the milk-based sauce. Savory aged parmesan and pungent Dijon mustard add dimension.
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Featured Comment 7
“I made this last night and it turned out great. The flavors mixed very well, I used prosciutto instead of ham. Thanks Jessica for another great recipe.”—Lyle
Why It Works
Impress your guests with this classic and elegant chicken cordon bleu recipe. The crispy coated pieces of juicy chicken stuffed with melted cheese and ham provide an amazing contrast in taste and texture. The dish’s name translates to “blue ribbon” in French. It might sound fancy, but I’ll show you how easy it is to prepare!
The retro dish looks stunning because the ingredients are formed into a roulade. Basically, pounded chicken breasts are filled and rolled, which creates pretty layers when sliced. To finish it off, I have a flavorful Dijon cream sauce to drizzle on top, which is absolutely delicious.
Ingredients You’ll Need
- Chicken: For the roulade, use boneless, skinless chicken breasts. The meat is lean and tender, ideal for filling with ham and cheese. Use pieces between 8 and 9 ounces in size. If using large pieces, cut the chicken breast in half lengthwise to create two cutlets.
- Ham: Thinly sliced smoked deli ham is used for the filling.
- Cheese: I used shredded Swiss cheese for a melty center. It also helps the roulade layers stick better together.
- Breading: The stuffed chicken breasts are rolled and then coated in seasoned flour, eggs, and panko bread crumbs. The larger-sized particles add a bigger crunch factor.
- Dijon Sauce: A creamy combination of whole milk thickened with a flour-based roux. The sauce is flavored with garlic, parmesan cheese, and tangy Dijon mustard.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This classic chicken cordon bleu recipe can be easily customized. Check out these tasty options:
- Cheese Options: Slices of Swiss cheese can be used instead of shredded pieces. Also, try gruyere, mozzarella, smoked gouda, or sharp cheddar cheese.
- Ham Substitutions: Other types of ham, like black forest, honey, or Italian prosciutto, can be used. If the pieces are much bigger than the chicken, trim them to fit. Crumbled pieces or crispy bacon work well, too!
- Bread Crumbs: If you prefer to use finer types of bread crumbs, the crust will not be as crunchy compared to panko. However, plain bread crumbs will yield a deeper golden brown color. Crushed Ritz crackers or cheese-flavored crackers add a more savory crust.
- Make it Gluten-Free: Use gluten-free bread crumbs, or make homemade bread crumbs if not available. Substitute the flour with cassava flour, or add a cornstarch slurry at the end of cooking instead of a wheat flour roux.
- Mustard: For a more pungent flavor, use Yellow mustard. For bursts of mustard, add in whole grain mustard.
How to Make Chicken Cordon Bleu
Step 1: Flatten the Chicken
Place the chicken between two sheets of plastic wrap or in a large resealable bag. Use a meat mallet or rolling pin to pound them into 1/4-inch in thickness. This will make layering and rolling the chicken into a cigar shape easier.
Step 2: Roll the Chicken
I use two slices of deli-sliced smoked ham, which gives about 2 ounces of meat per serving. Add the slices of ham on top of the flattened breasts, followed by ¼ cup of shredded Swiss cheese. The gooey shreds help the chicken roll stick together.
Tightly roll the chicken into a cigar shape.
Wrap each piece individually in plastic to help the meat stick together.
Freeze them for 15 minutes, or refrigerate for 30 minutes to firm them up before coating and baking.
Make-Ahead Tip: You can prepare the rolls and store them in the refrigerator for two days prior to serving.
Step 3: Preheat the Oven
To achieve a crispy crust, bake at a high oven temperature of 450ºF (232ºC). This helps quickly dry the bread crumbs’ surface, creating a crunchy and lightly golden brown hue. Line a spacious baking sheet with foil, then lightly grease it with olive oil, ensuring even coverage. A baking dish may also be used.
Step 4: Set up the Breading Station
I use the standard breading procedure to create and thick, crispy crust around each piece of chicken. In one shallow bowl, blend flour with kosher salt and black pepper. In another, whisk eggs with olive oil. In a third bowl, mix panko breadcrumbs, olive oil, and thyme.
Step 5: Bread the Chicken
Once the meat has chilled, unwrap and season the surface with salt and pepper. Start by coating each piece in the flour.
Transfer to the chicken to the bowl of egg wash.
Transfer the chicken to the panko bread crumb mixture. During this process, I find it easiest to use your hands for better control and to ensure the chicken stays rolled up.
Step 6: Bake the Chicken
Place the coated chicken rolls on a greased foil-lined baking sheet. Baking at 450 degrees only takes 25 to 30 minutes to thoroughly cook the chicken to an internal temperature of 165ºF (74ºC). Let the meat rest for 5 minutes to redistribute the juices.
Tips for Perfect Execution: If not serving immediately, transfer to a wire rack to prevent the bottoms from getting soggy on the pan. Like chicken parmesan, traditional chicken cordon bleu is pan-fried or deep-fried in oil. However, to make preparation easier with less fat, I chose to bake them instead.
Step 7: Make the Dijon Sauce
Make a roux for a creamy chicken cordon bleu sauce. Saute minced garlic in melted butter. Add the flour and whisk until a blonde roux is formed. This only takes about a minute.
Slowly add whole milk, constantly whisking to thicken the sauce. The milk fat adds a creamy and velvety consistency. Turn off the heat, then stir in the parmesan cheese, Dijon mustard, salt, and pepper.
The end result is a rich sauce with a slight tanginess to complement the chicken.
Step 8: Serve the Chicken Cordon Bleu
Serve your guests whole pieces and let them slice it open to see the melty cheese surprise filling inside. Alternatively, cut them into sliced pinwheels to reveal the stunning stuffed chicken breast layers. Serve each piece with the creamy Dijon sauce!
Frequently Asked Questions
Yes! You can pan-fry the pieces of chicken on the stovetop. Use a large nonstick skillet with ½ cup of vegetable oil. Cook all sides over medium heat, about 2 to 4 minutes per side, until golden brown and fully cooked.
Regular or Italian-style can be used instead of panko. They are finer and will become more golden brown. The crunch level won’t be as great since the particles are smaller. Larger homemade bread crumbs will give more of a comparable crunch to the panko. Try crushed cornflakes or Ritz crackers.
Swiss cheese is the most traditionally used in chicken cordon bleu. Other tasty options include gruyere, mozzarella, provolone, or cheddar.
Frying the chicken yields the most undeniably crispy and golden color. However, the oven can produce a crunchy texture using simple tricks. Toss the panko bread crumbs in olive oil. The extra fat will help the coating become crisper and browned. Add oil to the egg wash to fry between the meat and coating. Baking on a lightly greased pan makes the bottoms crunchier.
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If you tried this Chicken Cordon Bleu, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Cordon Bleu
Ingredients
Chicken Cordon Bleu
- 4 boneless skinless chicken breasts, about 2 pounds
- 1 kosher salt, plus more for seasoning
- ½ black pepper, plus more for seasoning
- 8 slices deli smoked ham, 8 ounces
- 1 cup shredded swiss cheese
- 2 large eggs
- ¼ cup olive oil, divided
- ½ cup all-purpose flour
- 1 ½ cup panko bread crumbs
- ½ teaspoon dried thyme, optional
Creamy Dijon Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons parmesan cheese, optional
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Flatten the Chicken – Thoroughly dry each piece with a paper towel. Place one between two sheets of plastic or inside a large plastic bag and use a meat tenderizer to flatten to a ¼-inch thickness. Repeat with the remaining pieces.
- Roll the Chicken – Layer two slices of ham and ¼ cup of Swiss cheese on top of each flattened piece of chicken. Starting at the shorter end, roll tightly, tucking in the sides, to create a cigar shape. Tightly cover each roll in plastic wrap, twisting the sides to secure it. Refrigerate them for 30 minutes or freeze them for 15 minutes to firm up.
- Preheat the Oven – Set the oven rack to the middle position. Heat to 450°F (230ºC). Line a large baking sheet with foil and lightly grease it with olive oil, spreading to evenly coat. Set aside.
- Set up the Breading Station – In one shallow bowl, mix the flour with 1 teaspoon kosher salt, and ½ teaspoon black pepper. In a second shallow bowl, whisk together the eggs with 1 tablespoon of olive oil. In a third shallow bowl, use your hands to combine panko breadcrumbs, 3 tablespoons olive oil, and thyme.
- Bread the Chicken – Unwrap the chicken and season the surface with salt and pepper. Using your hands, dip it in flour, shaking off any excess coating. Next, dip in the egg mixture, coat completely, and drain any excess. Lastly, dip in the breadcrumbs, pressing to coat evenly.
- Bake the Chicken – Evenly space the chicken rolls on the prepared sheet pan. Bake until the surface is golden brown and crisp, and the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 25 to 30 minutes. Rest for 5 minutes before serving. Meanwhile, make the Dijon sauce.
- Make the Dijon Sauce – In a medium saute pan, melt butter over medium heat. Add garlic and saute for 30 seconds. Add the flour to the pan and whisk to combine. Cook until the roux turns blonde in color, about 1 minute.Gradually add the milk, whisking continuously to break up any clumps of flour. Cook until the sauce is smooth and thickened, about 2 to 3 minutes. Turn off the heat and whisk in the parmesan cheese, dijon mustard, salt, and pepper. Taste and adjust seasonings.
- To Serve – Serve the chicken pieces whole or sliced with the sauce on top and bottom or in a bowl on the side.
Recipe Video
Notes
- Pan-Frying: Heat a ½ cup vegetable oil in a large nonstick skillet over medium heat. Cook until golden brown and fully cooked, about 2 to 4 minutes per side. Add more oil as needed.
- Using Cornstarch: Combine 1 tablespoon cornstarch with 2 tablespoons water. Whisk into hot milk, stir, and cook until thickened, about 30 to 60 seconds.
- Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months; defrost before using.
- Reheating: Heat inside a 350ºF (177ºC) oven until hot, about 10 to 15 minutes. Alternatively, microwave on high setting in 30-second intervals until hot. If desired, broil in the oven for a few minutes for a crispy texture.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Mark Boehlen says
I decided to try your Cordon Bleu recipe for dinner. It was fun to make and was impressively crispy. Thanks for a great recipe.
Jessica Gavin says
You’re welcome, Mark!Great job making the chicken cordon bleu recipe.
Lyle says
I made this last night and it turned out great. The flavors mixed very well, I used prosciutto instead of ham. Thanks Jessica for another great recipe.
Jessica Gavin says
You’re welcome, Lyle! I love the addition of prosciutto.
GDK says
Good morning, Jesse. This recipe looks good like all of the ones you post. However, I was looking over the Cordon Bleu recipe and messed around with changing the number of servings. The ingredients reduce in number (for instance, for 2 servings instead of 4) the number of chicken breasts goes from four to two. However, the weights stay the same – so for 4 breasts it says 2 pounds, and for 2 breasts it stays at 2 pounds. Other ingredients show the same problem. Just giving you a heads up. Thank you. gk
Jessica Gavin says
Hi there! I’m not sure how you scaled the recipe down to 2 servings. With the toggle buttons in the recipe, I’m only able to scale the recipe up 2x or 3x. In any case. I fixed the weights, so they should scale accordingly. Thanks for that heads-up! I need to fix that sitewide 🙂
Jessica Gavin says
Oh wait, I see now. You were scaling down on the Print page. Should be working now on this recipe.