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Published June 29, 2022. This post may contain affiliate links. Please read my disclosure policy.
You will love this delicious Chicken Cordon Bleu Recipe that is stuffed with ham and cheese that comes together in under 30 minutes. This will be your new favorite go-to weeknight meal for family and friends.
There are quite a few side dishes that would pair well with this cordon bleu, and two of my favorites that you should make it with are Roasted Asparagus and Potatoes Anna.
Chicken Cordon Bleu
Chicken (or veal) cordon bleu consists of a thin piece of chicken that is topped with either prosciutto or ham and then with gruyere or Swiss cheese that is then rolled up, breaded, and fried until golden brown. It is occasionally served with simple pan gravy.
Chicken cordon bleu became a popular dish throughout the United States and around the world in the late 1960s. Most believe it’s a dish adapted from veal Kiev which uses very similar procedures and ingredients but was eventually swapped out for chicken.
Be sure to watch my video below that highlights step-by-step procedures and side dishes.
- Chicken – Use chicken breasts for this recipe.
- Cheese – Swiss cheese is most classically used.
- Ham – Any good deli ham will work.
- Flour – Use all-purpose flour in this chicken cordon bleu.
- Milk – Whole milk is great for this dish.
- Eggs – Large eggs are what I used.
- Breadcrumbs – You can use any breadcrumbs, but I prefer plain or homemade and season myself.
How to Make Chicken Cordon Bleu
Use these simple-to-prepare instructions for making this amazing Chicken Cordon Bleu Recipe:
Start by assembling your standard breading procedures ingredients beginning by whisking together flour with salt and pepper in a shallow bowl.
Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl.
In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside.
Slice the chicken breasts in half widthwise.
Pound the chicken breast out gently until it has essentially doubled in size or is about a ¼ to 1/3” thick.
Season the chicken with salt and pepper.
Layer on a slice of prosciutto or ham and then gruyere or Swiss cheese.
Fold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Repeat until all the chicken is stuffed.
Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.
Coat completely in the breadcrumbs and repeat until all the chicken is coated.
Fry the chicken cordon bleu for 3 to 4 minutes on all sides or until golden brown and cooked throughout when reading 165° F internally.
Remove the chicken and discard all but 2 tablespoons of oil.
Whisk in the flour until combined and then pour in the chicken stock.
Cook on high heat until thick and then finish with butter, salt, and pepper.
Slice and serve with the simple pan gravy and optional sides of Roasted Asparagus and Potatoes Anna. See the video below.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
How to Store: Cover the chicken cordon bleu and keep it in the refrigerator for up to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
How to Reheat: Place the desired number of chicken cordon bleu on a sheet tray lined with parchment paper and bake at 350° for 10 to 12 minutes or until warm throughout.
Chef Notes + Tips
- You can use dark thigh meat and pound it out thin, although the finished product will certainly be smaller.
- If the ham happens to be larger, just simply trim it down until it is the size of the chicken.
- Other great cheeses would be comté or gruyere.
- Substitute ham with prosciutto for a more intense flavor.
- You may need to add more oil to the pan while frying to ensure it is cooked on all sides.
- If the chicken begins to brown too quickly, turn the heat down to medium-low.
More Chicken Recipes
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Classic Chicken Cordon Bleu Recipe
For the Chicken Cordon Bleu:
- ½ cup all-purpose flour
- ½ cup milk
- 1 large egg
- 1 cup breadcrumbs
- 2 large chicken breasts
- 4 slices of ham or prosciutto
- 6 slices of Swiss cheese or gruyere, cut in half
- salt and pepper to taste
- Oil for frying
For the Optional Sauce:
- 1 heaping tablespoon all-purpose flour
- 1 ½ cups chicken stock
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Whisk together flour with salt and pepper in a shallow bowl.
- Next, whisk together an egg with milk, salt, and pepper in a separate shallow bowl.
- In another shallow bowl whisk together breadcrumbs with salt and pepper and set aside.
- Slice the chicken breasts in half widthwise.
- Pound the chicken breast out gently until it is has essentially doubled in size or is about a ¼ to 1/3” thick.
- Season the chicken with salt and pepper.
- Layer on a slice of ham and then 3 ½ slices of Swiss cheese.
- Fold in the sides slightly and then roll the chicken forward making sure the ingredients stay inside and are enclosed inside. Repeat until all the chicken is stuffed.
- Lightly coat the chicken roll in the flour and pat off any excess and then dredge in the egg wash on all sides.
- Coat completely in the breadcrumbs and repeat until all the chicken is coated.
- Fry the chicken cordon bleu minutes in about a ¼ cup of neutral flavored oil in a non-stick skillet over medium heat for 3 to 4 on all sides or until golden brown and cooked throughout when reading 165° F internally. See chef notes.
- Remove the chicken and discard all but 2 tablespoons of the frying oil.
- Whisk in the flour until combined and then pour in the chicken stock.
- Cook on high heat until thick and then finish with butter, salt, and pepper.
- Slice and serve with the simple pan gravy.
Can I prep everything the day before roll in plastic and store it in the fridge?
Thanks so much for this recipe I plan on making it for mothers day.
I think you could.
This recipe made a delicious meal, easy to follow too! Chef Billy is one of our favorites, we froze some so we’ll be having it again real soon.
Thanks for giving it a shot!!
I never knew to roll. In plastic. Absolute game changer. No more tooth picks. Perfectly golden brown because it’s so easy to roll in the oil
It was great!
I made this today and had to make just a couple changed bc I have Celiac and Diabetes…so I had to change up the flour to almond flour (I use diamond bc I like it best) and of course the bread crumbs were gluten free…and I’m on a low carb diet so I switched milk with HWC….mine are not as tight and pretty but tasted absolutely amazing!! Wish I could post a picture …I give this recipe a 5 star…my subs did not take away from the success of this dish 🙂😍
I’ve been making chicken cordon blue for 35 years, and have finally perfected it by following Chef Billy’s recipe. I take an extra step and wrap the rolled chicken tightly with Saran Wrap and I refrigerate for 1 hour. Then I bread them. They hold their shape easier (I Learned this from Chef Billy’s chicken Kiev recipe). I add a little white wine to the sauce. So good! My husband loves when I make this.
Would it be feasible to prep this and the Kiev Without breading and store in freezer until ready to fry up?
I’m unsure what would happen to the filling once it’s thawed. I wouldn’t go that route.
Made this last week and it was a hit. Actually pretty easy. I prepared and rolled the chicken and then chilled them like you suggested which made the breading and frying part super easy and quick. Paired it with some red skinned mashed potatoes and broccoli. So good!
Would you use panko or regular breadcrumbs?
Always regular unless specified.
This review is just for the Mustard Cream Sauce: I was elbow-deep into another Chicken Cordon Bleu recipe when I decided to look for a new mustard sauce reicpe. All the recipes in the past have been too gravy-like. I found this recipe and oh my was it delicious! I prepared the mustard cream sauce, as written, but in a half portion. For my preference, it was too much yellow mustard (equal portions yellow mustard to heavy cream). I added a bit more heavy cream and the result was a less yellow mustard tang. A couple days later when I served the remaining chicken cordon bleu and prepared fresh mustard cream sauce, I greatly reduced the amount of yellow mustard and the sauce was much more to my liking. To be fair, my husband loved it the first time with the heavy yellow mustard tang.
The green bean recipe looks delicious too. I might try it for Christmas dinner on Friday. I do look florward to preparing the whole menu as written, but that mustard cream sauce is a keeper for all sorts of other options such as pork chops or using horseradish mustard for crab cakes or crab legs. Just Yummy!!
The green beans were simple and delicious served with baked ham and au gratin potatoes for Christmas Day dinner. Thanks again!