Crispy, Creamy Chicken Cordon Bleu

If you’re craving the perfect balance of crispy golden crust, creamy cheese, and savory stuffed chicken, then look no further. Chicken Cordon Bleu has long been a favorite in both French cuisine and family kitchens around the world. This decadent dish is easier than you think—and more customizable than you ever imagined.​

Whether baked or fried, its crispy exterior and melty cheese center are a combination that’s hard to beat. In this guide, we’ll walk you through everything you need to master this culinary classic.​

🍗 What Is Chicken Cordon Bleu?

Chicken Cordon Bleu is a traditional dish consisting of chicken breast stuffed with ham and cheese, then breaded and cooked until the outside is crispy and the inside is creamy and flavorful. The term “cordon bleu” means “blue ribbon” in French, a nod to high culinary achievement.​

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• Juicy, flattened chicken breasts

• Thin slices of savory ham

• Creamy Swiss or Gruyère cheese

• A crunchy breadcrumb coating​

It’s an ideal main course for holidays, dinner parties, or even a romantic night in.​

🧂 Essential Ingredients for Flavorful Perfection

Creating an unforgettable Chicken Cordon Bleu starts with high-quality, fresh ingredients. Here’s what you’ll need:​

• 2 large boneless, skinless chicken breasts

• 4 slices of ham (Black Forest or prosciutto preferred)

• 4 slices of Swiss cheese (or Gruyère for a bolder flavor)

• 1 cup Panko breadcrumbs for an extra crispy texture

• 2 eggs, beaten

• 1/2 cup flour

• Salt, pepper, garlic powder

• Dijon mustard and heavy cream for the sauce​

Looking to ensure you’re cooking your chicken to the perfect internal temperature? Check out this Thermoworks guide for tips on safe and accurate cooking.​

👨‍🍳 Step-by-Step: How to Make Crispy Chicken Cordon Bleu

Follow these steps to prepare a restaurant-worthy version at home:​

1. Prepare the Chicken

• Slice each chicken breast horizontally, but don’t cut all the way through.

• Open it like a book and cover with plastic wrap.

• Pound gently with a mallet until it’s about 1/4 inch thick.​

2. Layer and Roll

• Season with salt, pepper, and garlic powder.

• Place two slices of ham and two slices of cheese on each breast.

• Roll tightly from the short end and secure with toothpicks.​

3. Breading Process

• Dredge in flour, then dip in beaten egg, then coat in Panko breadcrumbs.

• For extra crunch, repeat the egg and breadcrumb steps.​

Want a lighter alternative? The Mayo Clinic’s healthy version uses baking instead of frying, without sacrificing taste.​

🔥 Cooking Methods: Bake or Fry?

There are two common ways to cook Chicken Cordon Bleu:​

Baking

• Preheat the oven to 375°F (190°C)

• Place the rolls on a baking sheet lined with parchment paper

• Bake for 25–30 minutes, or until internal temp reaches 165°F (74°C)​

Frying

• Heat oil in a skillet over medium-high heat

• Fry each roll until golden brown on all sides, about 4 minutes per side

• Finish in the oven for 10 minutes to ensure the chicken cooks through​

🍶 Making a Creamy Dijon Sauce

A velvety sauce can elevate your Chicken Cordon Bleu to the next level. Here’s a simple recipe:​

Ingredients:

• 1 tbsp butter

• 1 tbsp flour

• 1 cup milk or cream

• 1 tbsp Dijon mustard

• Salt and pepper to taste​

Instructions:

• Melt butter in a saucepan and stir in the flour

• Slowly whisk in the milk/cream until smooth

• Add Dijon mustard and simmer until thick

• Pour over the sliced chicken before serving​

🥂 Serving Ideas & Pairings

Round out your meal with a few thoughtful accompaniments:​

Best Side Dishes:

• Garlic mashed potatoes

• Roasted green beans or asparagus

• Caesar or arugula salad​

Ideal Drink Pairings:

• White wines like Chardonnay or Pinot Grigio

• Sparkling apple cider

• A light lager or wheat beer   

Crispy, Creamy Chicken Cordon Bleu

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• Author: Kayla Neff
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

Golden, crispy on the outside and melty, savory on the inside, Chicken Cordon Bleu is a classic French-inspired dish perfect for any dinner table.

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Ingredients

Scale 1x2x3x

• 2 large boneless, skinless chicken breasts
• 4 slices of ham (Black Forest or prosciutto preferred)
• 4 slices of Swiss cheese (or Gruyère for a bolder flavor)
• 1 cup Panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup flour
• Salt
• Pepper
• Garlic powder
• Dijon mustard (for sauce)
• Heavy cream (for sauce)
• 1 tbsp butter (for sauce)
• 1 tbsp flour (for sauce)
• 1 cup milk or cream (for sauce)

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Instructions

1. Slice each chicken breast horizontally, being careful not to cut all the way through.
2. Open the chicken like a book and cover with plastic wrap.
3. Pound gently with a mallet until about 1/4 inch thick.
4. Season with salt, pepper, and garlic powder.
5. Place two slices of ham and two slices of cheese on each chicken breast.
6. Roll tightly from the short end and secure with toothpicks.
7. Dredge each roll in flour, then dip in beaten eggs, and coat in Panko breadcrumbs.
8. Optional: Repeat egg and breadcrumb steps for extra crunch.
9. To bake: Preheat oven to 375°F (190°C), place rolls on parchment-lined baking sheet, and bake for 25–30 minutes until internal temperature reaches 165°F (74°C).
10. To fry: Heat oil in a skillet over medium-high, fry rolls until golden brown on all sides, about 4 minutes per side, then finish in the oven for 10 minutes.
11. For sauce: Melt butter in a saucepan, stir in flour to make a roux, slowly whisk in milk or cream until smooth, add Dijon mustard, season with salt and pepper, and simmer until thick.
12. Serve sauce over sliced Chicken Cordon Bleu.

Notes

Serve with mashed potatoes, roasted vegetables, or a light salad. Pair with Chardonnay, sparkling cider, or a wheat beer.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking or Frying
• Cuisine: French

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 620
• Sugar: 2g
• Sodium: 950mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 165mg

Keywords: chicken cordon bleu, stuffed chicken, cheese, ham, crispy

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