Easy Chicken Cordon Bleu

dinner plate with sliced chicken cordon bleu.

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.

Course Main Course

Cuisine American

Keyword chicken, ham, swiss cheese

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 722kcal

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.

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