Chicken cordon bleu has a delicious layer of ham and cheese wrapped inside succulent crumb-coated chicken breast. Drizzled with mustard cream sauce, this oven-baked chicken is a classic French recipe your family will love!
Chicken is an easy and favorite dish! For more succulent chicken, try this juicy air fryer chicken. I also love to make this slow cooker chicken recipe or this cashew chicken because it tastes way better than takeout!
What is Chicken Cordon Bleu?
This crunchy breadcrumb-coated chicken cordon bleu has it all. Flavorful juicy chicken stuffed with ham and melty cheese, then topped with a rich and creamy mustard sauce. It’s a classic and comforting French dish your family will love.
Chicken cordon bleu is a perfect weeknight dinner idea or elegant enough to serve for special occasions. We love serving this for Christmas or birthdays! If you need ideas on what to serve with chicken cordon bleu, it’s delicious served with green beans, rolls, and my Dad’s famous potatoes.
Ingredients in Classic Chicken Cordon Bleu
One of the greatest things about this recipe is it uses minimal ingredients and they’re all very common. These simple ingredients make a delicious meal that will become a staple in your home. Follow the recipe card below for exact measurements.
- Chicken breast: Boneless skinless chicken breast pounded thin.
- Deli Ham: Use thinly sliced ham to make rolling a success! You don’t want the center to be too thick or it will make rolling difficult.
- Swiss Cheese: Swiss is wonderful, but gouda or provolone works well too. You want a creamy cheese that melts.
- Flour, salt, onion powder, and pepper: This makes up the first of the first breading station and perfectly seasoning the chicken at the same time.
- Butter: Adds richness and flavor to the breading and helps the breadcrumbs stick.
- Italian Bread Crumbs: I like panko as they’re light and super crispy but other types will work too.
- Olive Oil: Just a touch is mixed with the breadcrumbs, which helps them to get crunchy and get a touch of color too. I just use my hands to mix the oil into the breadcrumbs.
Ingredients for the Sauce
- Chicken Stock or Broth: Use a low sodium, good-quality stock.
- Thyme: I love to use fresh thyme but you can use dried as well. Feel free to use other herbs like sage, basil, and oregano.
- Heavy Cream: Make the sauce rich creamy and so delicious.
- Dijon Mustard: Dijon is definitely best here because it gives a light tang and a good mustard flavor.
- Cornstarch and Water: This simple mix will thicken your sauce without changing the flavor.
How to Make Chicken Cordon Bleu
This cordon bleu recipe comes with it’s own super simple creamy mustard sauce too. You will love this oven-baked recipe that tastes like the chicken is fried because of the golden and crispy outside. Here are the step-by-step details for making chicken cordon blue but make sure to check out my tips below this section for all the tips to make them perfect.
For the Chicken
- Pound the Chicken: Place the chicken breasts on a cutting board then cover them with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.
- Add the Ham and Cheese and Roll Into a Log: Place a slice of ham and a slice of cheese in the center of each pounded chicken breast leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.
- Wrap Tightly With Plastic Wrap: Wrap the chicken tightly in the plastic wrap, then set aside. Repeat with the other 3 chicken breasts.
- Freeze the Chicken: Freeze for 30-45 minutes or just until a little firm, not frozen.
- Preheat Oven/ Prepare the Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.
- Prepare the Breading Stations: In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.
- Roll in Flour Mixture, Butter Mixture, and Breadcrumb Mixture: Unwrap the chicken then roll in the flour mix, making sure it’s well coated. Next, coat the chicken in the melted butter, then finally in the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.
- Bake: Bake for around 30-45 minutes, or until cooked through. Cover with foil if the breadcrumbs start to darken too much.
Chicken Cordon Bleu Sauce
- Simmer the Chicken Broth and Thyme: While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
- Add the Cream and Dijon Mustard: Add the cream and Dijon mustard and stir to combine. Bring the mixture back to a simmer.
- Add the Cornstarch and Water Mixture: Combine the cornstarch and water then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.
- Season to Taste and Serve Warm: Season with salt and pepper and serve warm drizzled over the chicken.
Cordon Bleu Tips and Tricks
Making chicken cordon bleu can be intimidating, but I have some tips to help you succeed! Once you get the hang of it you’ll realize how easy it is. You’re going to love knowing how to make this classic recipe!
- Pound the Chicken: Pounding the chicken tenderizes the meat. It also makes it larger for filling and rolling. Most importantly, it makes the meat thickness the same so it cooks evenly.
- Ham first, then Cheese: Place a thin layer of ham all over the chicken first. Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it creating a little parcel. This locks the gooey cheese in so there’s less chance of it escaping.
- Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap.
- Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them too much which may cause them to unroll.
- Use a rack: Place the chicken on a rack, on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel meaning crispy breadcrumbs all over. No soggy bits and no need to turn them.
- Freezing Tips: Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding it’s shape making it easier to handle and again making sure that cheese can’t escape once it starts baking.
Storage Tips and Making Ahead of Time
This chicken cordon bleu makes great leftovers! It’s also the perfect recipe to prepare ahead of time and cook later. Follow my steps below for storing and making ahead.
- In the Refrigerator: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.
- In the Freezer: Prepare the recipe through the breading of the chicken. Wrap the chicken breasts in a freezer-safe container or sealable freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and follow the baking instructions.
More Amazing Chicken Recipes
If your family loves chicken for dinner I have you covered! There are so many delicious ways to use chicken and it’s fun to switch up the flavors. Chicken is such a versatile protein option that makes incredible dinners. I hope you try some of our favorites because I know you will love them too!
Dinner
Chicken Cordon Bleu
1 hr 50 mins
Appetizers
Easy Chicken Lettuce Wraps
20 mins
Dinner
Chicken Romano
30 mins
Dinner
Chicken Marinara
1 hr 20 mins
Chicken Cordon Bleu
#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }
Ingredients
FOR THE CHICKEN
- 4 boneless skinless chicken breasts, pounded thin
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- 1/2 cup butter, melted
- 1 1/2 cups Italian bread crumbs
- 3 tablespoons olive oil
SAUCE
- 1 cup low sodium chicken broth
- 1 teaspoon fresh thyme
- ⅔ cup heavy cream
- 2 tablespoons dijon mustard
- 4 teaspoons cornstarch
- 4 teaspoons water
Instructions
Prepare the Chicken
-
Place the chicken breasts on a cutting board then cover with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.
-
Place a slice of ham and a slice of cheese in the center of each pounded chicken breast leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.
-
Wrap the chicken tightly in the plastic wrap, then set aside. Repeat with the other 3 chicken breasts.
-
Freeze for 30-45 minutes or just until a little firm, not frozen.
-
Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.
Bread the Chicken
-
In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.
-
Unwrap the chicken then roll in the flour mix, making sure it’s well coated. Next, coat the chicken in the melted butter, then finally in the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.
-
Bake for around 30-45 minutes, or until cooked through. Cover with foil if the breadcrumbs start to darken too much.
Sauce
-
While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
-
Add the cream and dijon mustard and stir to combine. Bring the mixture back to a simmer.
-
Combine the cornstarch and water then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.
-
Season with salt and pepper and serve warm drizzled over the chicken.
Notes
Updated on September 29, 2023
