If you love a dish that combines crispy, gooey, and savory all in one bite, this Chicken Cordon Bleu Recipe is going to become your new favorite. Picture juicy chicken breasts stuffed with melty Swiss cheese and savory ham, wrapped up and coated in a perfectly seasoned breadcrumb crust. It’s a classic comfort food with a refined twist that’s easier to make at home than you might think. Whether it’s a weeknight dinner or a special occasion, this recipe brings warmth and deliciousness straight to your table.
Ingredients You’ll Need
This Chicken Cordon Bleu Recipe calls for simple, everyday ingredients that each play an essential role in creating that harmonious blend of flavors and textures. From the tender chicken and salty ham to the golden crust and that irresistible melted cheese, every component is crucial for an unforgettable meal.
- 4 boneless, skinless chicken breasts: These are the perfect tender base to hold all the delicious fillings together.
- 4 slices of ham: Adds a savory, smoky layer that contrasts brilliantly with the cheese.
- 4 slices of Swiss cheese: Melted Swiss cheese provides the creamy, gooey center that makes this dish shine.
- 1 cup breadcrumbs: Creates a crunchy, golden crust that locks in all the flavors.
- 1/2 cup all-purpose flour: Helps the coating stick and gives a light texture before the crumbs.
- 2 large eggs, beaten: Acts as the glue for the breadcrumb coating.
- 1/2 teaspoon garlic powder: Adds a mellow, aromatic background flavor to the crust.
- 1/2 teaspoon onion powder: Enhances the crust with subtle sweetness and depth.
- Salt and pepper to taste: Essential for seasoning every layer perfectly.
- 2 tablespoons olive oil: Ensures a beautiful, even browning when pan-frying the chicken rolls.
- 1 tablespoon butter: Adds richness and helps develop that irresistible golden crust.
How to Make Chicken Cordon Bleu Recipe
Step 1: Prepare the Oven and Chicken
Start by preheating your oven to 375°F (190°C). While it’s warming up, place the chicken breasts flat on a clean cutting board so you can easily assemble the rolls. This prep helps the chicken cook evenly and allows you to fill each piece with your delicious ham and cheese.
Step 2: Assemble the Rolls
Lay one slice of ham and one slice of Swiss cheese on top of each chicken breast. Then carefully roll up each chicken breast from one side to the other, keeping the filling tucked inside. If needed, secure the rolls with toothpicks to hold everything together while cooking.
Step 3: Prepare the Coating Stations
Create three shallow dishes to make the breading process smooth. In the first, mix the flour with garlic powder, onion powder, salt, and pepper. In the second, beat the eggs until smooth. In the last dish, pour in the breadcrumbs. This setup keeps your coating process organized and ensures each roll is perfectly coated.
Step 4: Coat the Chicken Rolls
Take each chicken roll and first coat it in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully covered. Finally, roll it in the breadcrumbs, pressing gently to create an even, thick crust. This triple coating is the secret to achieving that crispy exterior everyone loves.
Step 5: Brown the Chicken Rolls
Heat the olive oil and butter in a large skillet over medium heat until shimmering. Carefully add the coated chicken rolls and cook them for 2 to 3 minutes on each side until they develop a gorgeous golden-brown crust. This step helps seal in the juices and adds incredible flavor to the finished dish.
Step 6: Finish Cooking in the Oven
Transfer the browned chicken rolls to a baking dish and pop them into your preheated oven. Bake for 20 to 25 minutes, or until the chicken is fully cooked through and the cheese inside has melted into luscious gooeyness. A meat thermometer should read 165°F (74°C) when inserted into the center to ensure they’re perfectly done.
How to Serve Chicken Cordon Bleu Recipe
Garnishes
To brighten up your plate and add freshness, sprinkle chopped fresh parsley or chives over the finished rolls. A wedge of lemon on the side works wonders too, giving the dish a subtle zing that cuts through the richness. These small touches make your Chicken Cordon Bleu Recipe look as good as it tastes.
Side Dishes
Classic side dishes like buttery mashed potatoes, steamed green beans, or a crisp garden salad complement this dish beautifully. For a lighter contrast, try serving it with roasted asparagus or a medley of sautéed seasonal vegetables. The key is balancing the hearty flavors of the chicken with fresh, simple accompaniments.
Creative Ways to Present
If you want to impress guests, slice each roll into thick pinwheels to display the gorgeous layers of chicken, ham, and cheese. Arrange them on a platter with mustard or a creamy Dijon sauce for dipping. Alternatively, serve the whole rolls on a bed of creamy risotto or alongside garlic buttered noodles for a restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chicken Cordon Bleu in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it a fantastic option for next-day lunches or dinners. Keeping the crust crisp is easier if you reheat properly.
Freezing
You can freeze uncooked or fully cooked chicken rolls. For uncooked, wrap each roll tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. For cooked rolls, wrap individually once cooled and freeze in the same way. Defrost overnight in the refrigerator before reheating.
Reheating
To retain that irresistible crispy crust, reheat leftover Chicken Cordon Bleu in a preheated oven at 350°F (175°C) for 15-20 minutes. Avoid microwaving if possible, as this can make the crust soggy and the cheese less melty. A quick broil for a minute or two after reheating can revive the crispiness perfectly.
FAQs
Can I use different types of cheese in the Chicken Cordon Bleu Recipe?
Absolutely! While Swiss cheese is traditional and melts beautifully, you can experiment with provolone, mozzarella, or even sharp cheddar for different flavor profiles. Just pick a cheese that melts well to maintain that gooey center.
Is it necessary to secure the chicken rolls with toothpicks?
Using toothpicks helps keep the filling inside while cooking, especially if your chicken breasts aren’t thick or uniform in size. If your rolls seem tight and secure, you may omit them, but toothpicks are a good safety net.
What dips or sauces go well with this Chicken Cordon Bleu Recipe?
Classic options include a creamy Dijon mustard sauce or a simple honey mustard. You can also try a light white wine cream sauce or even a mushroom gravy to add richness. These enhance the flavors without overpowering the chicken.
Can I bake the Chicken Cordon Bleu Recipe without pan-frying first?
Yes, but pan-frying adds a golden crust and locks in moisture, creating a better texture overall. If you skip the sear, the crust might be less crispy. To maximize crispiness, you could bake the rolls uncovered at a high temperature and finish with a broil.
How do I know when the Chicken Cordon Bleu is cooked through?
The safest way is to use a meat thermometer. Insert it into the center of the roll; once it reads 165°F (74°C), the chicken is fully cooked, and the cheese inside should be perfectly melted and gooey.
Final Thoughts
There’s something truly special about making a homemade Chicken Cordon Bleu Recipe that brings comfort and elegance to your dining table all at once. This recipe is approachable, with straightforward steps and ingredients that come together to create a dish packed with flavor and heart. If you haven’t tried it yet, I encourage you to give it a go—it’s destined to become a beloved regular in your recipe collection.
Print
Chicken Cordon Bleu Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Classic Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and Swiss cheese, coated in seasoned breadcrumbs, pan-seared to a golden crust, and finished in the oven for a cheesy, delicious meal perfect for any occasion.
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 4 slices of ham (or your preferred choice of meat)
- 4 slices of Swiss cheese
Coating
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the chicken rolls.
- Prepare Chicken Rolls: Lay the chicken breasts flat on a cutting board. Place a slice of ham and a slice of Swiss cheese on top of each chicken breast.
- Roll and Secure: Carefully roll up each chicken breast, securing the ham and cheese filling inside. Use toothpicks if necessary to hold the rolls closed.
- Prepare Coating Stations: In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. Place the beaten eggs in another shallow dish. Put the breadcrumbs in a third shallow dish.
- Coat Chicken Rolls: Coat each chicken roll first in the flour mixture, then dip it in the beaten eggs, and finally roll it in the breadcrumbs, pressing gently to ensure an even coating.
- Pan-Sear the Rolls: Heat olive oil and butter in a large skillet over medium heat. Add the coated chicken rolls and cook for 2-3 minutes on each side until golden brown, developing a crispy outer crust.
- Bake: Transfer the browned chicken rolls to a baking dish. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cheese inside has melted.
Notes
- Use toothpicks to secure the chicken rolls if they tend to open during cooking.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For extra flavor, consider serving with a Dijon mustard or creamy sauce.
- Allow the chicken to rest a few minutes after baking before serving to retain juices.
- Breading can be substituted with panko breadcrumbs for a crunchier texture.
