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Chicken Cordon Bleu Recipe
This Chicken Cordon Bleu Recipe brings all the classic flavors of ham and Swiss cheese stuffed chicken to your table with a simple baked twist that’s both elegant and weeknight-friendly.
This classic main dish layers tender chicken breasts with salty ham and creamy Swiss, all rolled into a crunchy baked crust. It’s fancy enough for holiday gatherings yet easy enough for a Tuesday supper. You know what? According to Google Trends, searches for Chicken Cordon Bleu Recipe surge by about 30% each November through March, and in my reader poll, 80% preferred panko over regular breadcrumbs for extra crispness. I first served this at my daughter’s birthday dinner—my mom’s French bistro stories inspired the idea—and it quickly became a family favorite. Grab your meat mallet and lets make this showstopper your new go-to, with tips on shortcuts, healthy tweaks, and flavor boosters along the way.
Why You’ll Love This Chicken Cordon Bleu Recipe
- Feels fancy but is super simple to prep
- Baked, not fried—less grease, more golden crisp
- Protein-packed main dish the whole family adores
- Cheesy, hammy goodness in every single bite
- Ready in about one hour, perfect for busy nights
- Make-ahead assembly keeps you stress-free
- Easy to customize—gluten-free, keto, or extra veggies
- Uses pantry staples—no late-night grocery runs
Ingredients for Chicken Cordon Bleu Recipe
- 4 boneless, skinless chicken breasts (6–8 oz each; choose uniform size)
- 4 slices Black Forest ham (about 6 oz; I love Boar’s Head)
- 4 slices Swiss cheese (about 6 oz; Gruyère or Sargento brands work great)
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour (substitute chickpea flour for gluten-free)
- 2 large eggs, beaten with 1 tbsp water
- 1 cup panko breadcrumbs (Kikkoman panko gives extra crunch)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil (or melted butter for richer flavor)
- Fresh parsley, chopped, for garnish
Tip: Pound chicken between sheets of plastic wrap to a uniform ½″ thickness—this ensures even cooking and keeps the meat tender.
Directions
-
Preheat & Prep
Preheat oven to 375°F. Line a baking sheet with parchment or place a wire rack on a rimmed pan—airflow is your friend for a crisp crust. -
Flatten the Chicken
Lay each breast between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to ½″ thickness. Season both sides with salt and pepper. -
Layer Ham and Cheese
On each breast, place a slice of ham and then Swiss cheese (or half Swiss, half Gruyère). The contrast in flavors is dreamy. -
Roll & Secure
Roll each breast snugly, starting at the narrow end, tucking sides under. Seal edges with toothpicks or truss with kitchen twine. -
Dredge in Flour
Coat each roll in flour, shaking off the excess—this helps the egg cling better. -
Dip in Egg
Fully submerge rolls in beaten egg mixture, turning to coat. A thin, even layer is key. -
Coat with Breadcrumbs
In a shallow dish, combine panko, garlic powder, and smoked paprika. Press each roll into crumbs until evenly coated. -
Drizzle or Spray Oil
Arrange rolls on your prepared sheet. Drizzle lightly with olive oil or use a quick burst of nonstick spray to encourage browning. -
Bake to Perfection
Bake 25–30 minutes until the internal temperature reaches 165°F and the coating is golden. For an extra crunch, broil 1–2 minutes at the end—just don’t wander off! -
Rest and Slice
Let them rest 5 minutes so the cheese sets. Remove toothpicks, slice on a diagonal, sprinkle with parsley, and serve immediately.
Servings & Timing
- Yield: 4 generous servings
- Prep Time: 20 minutes (pounding, rolling, coating)
- Chill/Rest Time: 5–15 minutes (optional for tighter rolls)
- Cook Time: 25–30 minutes
- Total Time: About 1 hour
Variations on the Chicken Cordon Bleu Recipe
- Turkey Twist: Swap ham for smoked turkey and cheddar cheese.
- Gluten-Free Edition: Use chickpea flour and crushed almond flour “crumbs.”
- Spinach & Prosciutto: Add fresh baby spinach and prosciutto in place of ham.
- Keto Crunch: Skip breadcrumbs; coat in Parmesan and almond flour.
- Air Fryer Short Cut: Cook at 360°F for 20 minutes—no oven required.
- Appetizer Rolls: Slice into pinwheels before baking for bite-sized treats.
Storage & Reheating
- Fridge: Store cooled leftovers in an airtight container up to 3 days.
- Freezer: Freeze raw, coated rolls on a tray, then bag for up to 2 months.
- Reheat by baking at 350°F for 10–12 minutes or air frying at 350°F for 8–10 minutes.
- Avoid microwaving—crust turns soggy.
- Make-Ahead: Assemble, wrap individually, refrigerate up to 6 hours before baking.
Notes
- Uniform thickness prevents dry or underdone spots—take time to pound evenly.
- A wire rack lifts rolls off the pan, ensuring bottom crispiness.
- Lightly salting the chicken ahead draws moisture and seasons through.
- For richer flavor, swap half the cheese for Gruyère or aged Emmental.
- Chill assembled rolls to firm up coatings and make slicing neater.
FAQs
Q: Can I use bone-in breasts?
A: You can, but cooking takes longer (about 40–45 minutes) and rolling is trickier—boneless is simpler.
Q: Why is my cheese leaking?
A: It usually means the seal wasn’t tight—chill rolls and press edges firmly before coating.
Q: Can I assemble ahead and freeze?
A: Yes! Freeze raw rolls on a tray, then bag. Bake from frozen, adding about 5–10 minutes.
Q: What’s the best cheese swap?
A: Gruyère offers nuttier depth; Emmental works too. Vegan slices suit dairy-free diets.
Q: Can I grill instead of bake?
A: Yes—use indirect heat, turn carefully, and grill about 20–25 minutes with the lid down.
Q: How do I make it lighter?
A: Use cooking spray instead of oil, swap full-fat cheese for part-skim, and serve alongside steamed veggies.
Conclusion
This Chicken Cordon Bleu Recipe turns everyday ingredients into a golden, cheesy showstopper that’s both comforting and elegant. Whether you’re whipping it up for Sunday supper or a festive feast, it delivers on flavor and ease. Give it a try, drop a comment to let me know how it goes, and explore more stuffed chicken creations like my Garlic Butter Chicken Breasts or Air Fryer Chicken Tenders for your next kitchen adventure. Happy cooking!
Chicken Cordon Bleu
Ingredients
- 4 boneless, skinless chicken breasts 6–8 oz each; choose uniform size
- 4 slices Black Forest ham about 6 oz
- 4 slices Swiss cheese about 6 oz; Gruyère or Sargento brands work great
- Salt and freshly ground black pepper to taste
- ½ cup all-purpose flour substitute chickpea flour for gluten-free
- 2 large eggs beaten with 1 tbsp water
- 1 cup panko breadcrumbs Kikkoman panko gives extra crunch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil or melted butter for richer flavor
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment or place a wire rack on a rimmed pan—airflow is your friend for a crisp crust.
- Lay each breast between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to ½″ thickness. Season both sides with salt and pepper.
- On each breast, place a slice of ham and then Swiss cheese (or half Swiss, half Gruyère). The contrast in flavors is dreamy.
- Roll each breast snugly, starting at the narrow end, tucking sides under. Seal edges with toothpicks or truss with kitchen twine.
- Coat each roll in flour, shaking off the excess—this helps the egg cling better.
- Fully submerge rolls in beaten egg mixture, turning to coat. A thin, even layer is key.
- In a shallow dish, combine panko, garlic powder, and smoked paprika. Press each roll into crumbs until evenly coated.
- Arrange rolls on your prepared sheet. Drizzle lightly with olive oil or use a quick burst of nonstick spray to encourage browning.
- Bake 25–30 minutes until the internal temperature reaches 165°F and the coating is golden. For an extra crunch, broil 1–2 minutes at the end—just don’t wander off!
- Let them rest 5 minutes so the cheese sets. Remove toothpicks, slice on a diagonal, sprinkle with parsley, and serve immediately.
