Easy Chicken Cordon Bleu
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Looking for a chicken dinner that’s just a little extra? This homemade Chicken Cordon Bleu recipe is the perfect mix of easy and elevated. The crispy coating, creamy cheese, and savory ham come together in every bite. It’s a timeless favorite you’ll find yourself making again and again.
I just love Chicken Cordon Bleu. The name always made it seem like something fancy or something I couldn’t quite pull off at home. But as it turns out, it’s actually pretty easy to make… and you can totally do it too.
Chicken Cordon Bleu may have a French name, but it’s a dish that likely got its start in Switzerland. At its core, it’s crispy breaded chicken stuffed with ham and melty cheese, usually Swiss. It became especially popular in the U.S. around the 1960s. While it sounds a bit gourmet, it’s really just simple, satisfying comfort food with a little extra flair.
With this easy recipe, you can enjoy Chicken Cordon Bleu any time. It’s simple enough for a weeknight meal but still feels special enough to serve at a dinner party. It’s become a go-to dinner for me.
The combination of crispy chicken, savory ham, and gooey Swiss cheese is a classic for a good reason; it’s just plain delicious. If you’ve never made Chicken Cordon Bleu before (or never even tried it), I hope this recipe gives you the nudge to give it a go.
Why You’ll Enjoy This Recipe
- Chicken Cordon Bleu is a timeless combination that just works. The salty ham, gooey Swiss cheese, and crispy golden crust come together in such a satisfying way. It’s warm, comforting, and flavorful without needing any fancy sauces or sides. Every bite feels a little indulgent, and that’s part of the charm.
- This recipe works beautifully for so many occasions. Whether you’re cooking for your family on a weeknight or hosting a small dinner party, it strikes the right balance of comfort and elegance. It looks impressive on the plate, but it won’t have you stressing in the kitchen. That’s a win in my book!
- You can easily make it your own. While the classic ham and Swiss combo is always a hit, feel free to switch things up with a different cheese or sliced deli meat you love. The method stays the same, so once you’ve got the technique down, it’s fun to play around and get creative.
Ingredients
Before we get cooking, let’s gather the ingredients you’ll need to make this dish.
- Mayonnaise – Adds creaminess and richness to the Herby Dijonnaise, giving it that classic tangy base.
- Sour cream – Brings a bit of tang and a luscious texture to balance out the mayo in the sauce.
- Fresh herbs – These herbs add freshness, depth, and a pop of flavor that makes the sauce sing.
- Buttermilk – Thins the sauce just enough while adding a subtle tang that complements the herbs and mustard.
- Dijon mustard – Gives the sauce its signature zing and helps tie all the creamy, herby elements together.
- Kosher salt – Used throughout to season the sauce, chicken, and breading for well-balanced flavor in every bite.
- Ground black pepper – Adds a gentle kick of spice and depth to the sauce and the chicken.
- Chicken breasts – The base on which this recipe is built.
- Swiss cheese slices – Melt beautifully inside the chicken and bring that nutty, savory flavor we love in this dish.
- Ham slices – Add a slightly sweet, smoky note that contrasts perfectly with the creamy cheese and crispy coating.
- All-purpose flour – Used as the first step in breading the chicken to help everything stick together.
- Egg – Acts as the glue in the breading process so the panko adheres evenly to the chicken.
- Panko breadcrumbs – Creates an extra crispy, golden crust that takes this dish to the next level.
- Canola oil – Used for pan-frying the chicken until golden brown before it finishes in the oven.
How To Make
And with all of our ingredients assembled, I think we’re ready to make this Chicken Cordon Bleu! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Start by making the Herby Dijonnaise. In a small bowl, whisk together the mayonnaise, sour cream, herbs, buttermilk, Dijon mustard, salt, and pepper. Once everything is smooth and well blended, cover and chill until you’re ready to serve.
- Preheat your oven to 350°F. Place a wire rack inside a rimmed baking sheet and set it aside.
- Using a rolling pin or meat mallet, gently pound each chicken breast until it’s about ¼ inch thick. Lay the chicken breasts smooth-side down on a plate or work surface. Sprinkle each one evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- To assemble, lay three strips of Swiss cheese across the center of each chicken breast, then top with two pieces of ham. Fold the chicken over the filling like you’re making a little bundle, tucking in the sides as best you can. Use toothpicks to hold everything in place.
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- Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko. Stir the remaining 1 teaspoon of salt and ¼ teaspoon pepper into the panko.
- One at a time, coat each piece of stuffed chicken in flour, gently shake off any excess, then dip it into the egg. Finish by pressing it into the panko until evenly coated. Transfer to the prepared wire rack in baking sheet.
- Heat about ¼ inch of canola oil in a large skillet over medium heat. Working in batches, fry the chicken for two to four minutes per side or until golden brown. Return each piece to the wire rack in the baking sheet once browned.
- Place the chicken into the oven and bake for eight to ten minutes or until the chicken is fully cooked through. Remove from the oven and sprinkle lightly with a pinch of salt. Discard the wooden picks before serving.
- Serve warm with a generous drizzle of the Herby Dijonnaise.
And that’s it! Dinner is ready to be served.
Frequently Asked Questions
What’s the best way to keep the cheese from leaking out?
A tight roll is key. Make sure to fold the chicken over the filling snugly and use toothpicks to help hold everything in place. Also, keeping the cheese toward the center of the roll can help reduce the chance of it melting out the sides during cooking.
Can I bake this without frying first?
You can skip the skillet step and bake the breaded chicken directly in the oven, but the crust won’t be quite as crisp or golden. If you want that crunch without frying, try brushing the breaded chicken lightly with oil and baking at a higher temp—around 400°F—for 20 to 25 minutes.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F. The outside should be golden brown and crisp, and the juices should run clear when you cut into the thickest part.
Can I freeze Chicken Cordon Bleu?
Yes, it freezes well. Freeze the breaded, uncooked chicken on a baking sheet until firm, then transfer to a freezer-safe bag or container. When you’re ready to cook, let it thaw overnight in the fridge before frying and baking as directed.
More Chicken Recipes You’ll Love
- Chicken Apple Sausage One Pan Pasta
- Baked Coconut Chicken Stripes
- Chicken Breasts in Caper Cream Sauce
- Chicken Club Pasta Salad
- Buffalo Chicken Sliders
- Chicken Apple Pecan Salad
If you’ve never made Chicken Cordon Bleu before, I hope this recipe inspires you to give it a try. Whether it’s for a cozy weeknight meal or a small gathering with friends, this dish brings just the right amount of comfort and charm.
Pair it with a fresh green salad, roasted veggies, or even a scoop of mashed potatoes, and you’ve got a delicious meal! Once you make it, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Easy Chicken Cordon Bleu
Ingredients
Herby Dijonnaise:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup chopped fresh herbs chives, tarragon, flat-leaf parsley
- 1/4 cup buttermilk
- 3 tablespoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Chicken:
- 4 (7-ounce) boneless, skinless chicken breasts
- 1 ½ teaspoons kosher salt divided, plus more for sprinkling
- ½ teaspoon black pepper divided
- 4 (1-ounce) Swiss cheese slices, each cut into three strips
- 4 (1-ounce) Honey-Glazed Ham slices, halved lengthwise
- ¼ cup all-purpose flour
- 1 large egg beaten
- 1 ½ cups panko breadcrumbs
- Canola oil for frying
Instructions
- Start by making the Herby Dijonnaise. In a small bowl, whisk together the mayonnaise, sour cream, herbs, buttermilk, Dijon mustard, salt, and pepper. Once everything is smooth and well blended, cover and chill until you’re ready to serve.
- Preheat your oven to 350°F. Place a wire rack inside a rimmed baking sheet and set it aside.
- Using a rolling pin or meat mallet, gently pound each chicken breast until it’s about ¼ inch thick. Lay the chicken breasts smooth-side down on a plate or work surface. Sprinkle each one evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
- To assemble, lay three strips of Swiss cheese across the center of each chicken breast, then top with two pieces of ham. Fold the chicken over the filling like you’re making a little bundle, tucking in the sides as best you can. Use toothpicks to hold everything in place.
- Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko. Stir the remaining 1 teaspoon of salt and ¼ teaspoon pepper into the panko.
- One at a time, coat each piece of stuffed chicken in flour, gently shake off any excess, then dip it into the egg. Finish by pressing it into the panko until evenly coated. Transfer to the prepared wire rack in baking sheet.
- Heat about ¼ inch of canola oil in a large skillet over medium heat. Working in batches, fry the chicken for two to four minutes per side or until golden brown. Return each piece to the wire rack in the baking sheet once browned.
- Place the chicken into the oven and bake for eight to ten minutes or until the chicken is fully cooked through. Remove from the oven and sprinkle lightly with a pinch of salt. Discard the wooden picks before serving.
- Serve warm with a generous drizzle of the Herby Dijonnaise.