Chicken Cordon Bleu
This post may contain affiliate links. Read my full disclosure policy. Learn how to make restaurant-quality Chicken Cordon Bleu at home with this easy-to-follow recipe. Featuring tender chicken, savory ham, and melty cheese, all perfectly coated in a golden, crispy crust, it’s a delicious and impressive meal. Chicken Cordon Bleu, or “blue ribbon chicken,” features succulent chicken, savory deli ham, and melty Gruyère cheese, all rolled up and encased in a crispy golden crust. Despite its name, the dish comes from Switzerland and has no connection to the famous Le Cordon Bleu culinary school in Paris. This chicken cordon bleu recipe is even better with a simple Dijon mustard cream sauce you can make while the chicken bakes. Pair it with buttered peas, French green beans, steamed broccoli, or creamy mashed potatoes for a meal that’s cozy yet elegant—perfect for a festive holiday meal or special dinner any night of the week. “This recipe is outstanding! The sauce is absolutely delicious, a big hit with the entire family!” Video Tutorial What You’ll Need To Make Chicken Cordon Bleu Boneless Skinless Chicken Breasts: Pounded thin to wrap around the ham and cheese for a tender, juicy bundle. (Don’t use thin sliced chicken cutlets—they are too small.) Black Forest Ham: Provides a layer of savory, smoky flavor. Shredded Cheese: Use Gruyere, Emmenthal, or Swiss cheese to add a rich, gooey pocket in the center of the chicken bundles. Panko Bread Crumbs: Used to coat the chicken for a crispy, golden crust. Butter: Mixed with the panko for a richer, more flavorful crust, and it is also used for sautéing shallots for the sauce. Parmesan Cheese: Adds flavor to the panko coating and the sauce. Use authentic Parmigiano Reggiano for best results. All-Purpose Flour: Acts as the first coating in the breading process and thickens the sauce. Eggs: Help to bind the flour and panko to the chicken. Dijon Mustard: Adds a tangy depth to the breading and is also used to flavor the sauce. Shallots: Give the sauce a slightly sweet onion flavor. Chicken Stock: Forms the base of the sauce. Heavy Cream: Gives the sauce a creamy texture and rich flavor. Thyme: Adds a woodsy herbal note to the sauce. Jump to the printable recipe for precise measurements Boneless Skinless Chicken Breasts: Pounded thin to wrap around the ham and cheese for a tender, juicy bundle. (Don’t use thin sliced chicken cutlets—they are too small.) Black Forest Ham: Provides a layer of savory, smoky flavor. Shredded Cheese: Use Gruyere, Emmenthal, or Swiss cheese to add a rich, gooey pocket in the center of the chicken bundles. Panko Bread Crumbs: Used to coat the chicken for a crispy, golden crust. Butter: Mixed with the panko for a richer, more flavorful crust, and it is also used for sautéing shallots for the sauce. Parmesan Cheese: Adds flavor to the panko coating and the sauce. Use authentic Parmigiano Reggiano for best results. All-Purpose Flour: Acts as the first coating in the breading process and thickens the sauce. Eggs: Help to bind the flour and panko to the chicken. Dijon Mustard: Adds a tangy depth to the breading and is also used to flavor the sauce. Shallots: Give the sauce a slightly sweet onion flavor. Chicken Stock: Forms the base of the sauce. Heavy Cream: Gives the sauce a creamy texture and rich flavor. Thyme: Adds a woodsy herbal note to the sauce. Jump to the printable recipe for precise measurements Step-by-Step Instructions Slice and pound the chicken: Halve the chicken breasts horizontally into flat fillets. Place each fillet in a freezer bag and pound to an even ⅛ to ¼-inch thickness using a meat mallet or rolling pin. Prepare the chicken for filling: Lay each piece of chicken smooth side down on a 12×16-inch piece of plastic wrap. Season with salt and black pepper. Create the ham and cheese packets: Place ¼ cup shredded Gruyère in the center of each slice of ham. Fold the ham over the cheese, starting with the sides and then the top and bottom. This encases the cheese within the ham, forming neat packets that keep the cheese contained as the chicken bakes. Assemble and roll: Place these ham and cheese packets atop the seasoned chicken breasts. Roll the chicken, enclosing the ham and cheese packet tightly. Wrap the chicken tightly in the plastic wrap, twisting both ends to form a log-like shape. Refrigerate for at least 30 minutes or up to 1 day to help the bundles hold their shape. Bread the chicken: Set up a breading station with three shallow bowls: flour in the first, beaten eggs and mustard in the second, and panko breadcrumbs mixed with butter, Parmesan, and seasoning in the third. Remove the plastic wrap from the chicken cordon bleu rolls. Gently dredge each roll in the flour, coating evenly all around. Dip in the egg/mustard mixture, then dredge in the panko. Place the breaded chicken on a foil-lined baking sheet and bake in the oven for 25 minutes, until lightly golden and cooked through. While the chicken bakes, make the sauce: In a medium skillet over medium heat, melt the butter. Add the shallots to the melted butter and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the flour and cook for about 1 minute. Add the chicken stock, stirring to combine, and then bring to a boil. Add the heavy cream, salt, pepper, mustard, and Parmigiano Reggiano. Simmer until thickened, about 2 minutes. Add the thyme, then taste and adjust seasoning if necessary. Before serving, if you wish to slice it into pinwheels, use a serrated knife with a gentle sawing motion, as the breading can be delicate. Serve the chicken with the sauce. You May Also Like RecipeComments (53)Add Comment Recipe Comments (53) Add Comment Ingredients For the Chicken 2 large boneless, skinless chicken breasts (about 1½ pounds) ¾ teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 4 thin slices black forest ham 1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese 1 cup panko bread crumbs 3 tablespoons unsalted butter, melted and slightly cooled ¼ cup grated Parmigiano Reggiano cheese ½ cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard 2 large boneless, skinless chicken breasts (about 1½ pounds) ¾ teaspoon salt, divided ¾ teaspoon freshly ground black pepper, divided 4 thin slices black forest ham 1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese 1 cup panko bread crumbs 3 tablespoons unsalted butter, melted and slightly cooled ¼ cup grated Parmigiano Reggiano cheese ½ cup all-purpose flour 2 large eggs 1 tablespoon Dijon mustard For the Sauce 3 tablespoons unsalted butter 3 tablespoons minced shallots, from 1 to 2 shallots 2 tablespoons all-purpose flour 1½ cups chicken stock (or broth) ⅓ cup heavy cream ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 teaspoon Dijon mustard 2 tablespoons grated Parmigiano Reggiano cheese 1 teaspoon fresh chopped thyme (or ½ teaspoon dried) 3 tablespoons unsalted butter 3 tablespoons minced shallots, from 1 to 2 shallots 2 tablespoons all-purpose flour 1½ cups chicken stock (or broth) ⅓ cup heavy cream ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 teaspoon Dijon mustard 2 tablespoons grated Parmigiano Reggiano cheese 1 teaspoon fresh chopped thyme (or ½ teaspoon dried) Instructions For the Chicken Slice and Pound the Chicken: Cut the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound it to an even thickness between ⅛ and ¼ inch. Remove the pounded cutlet and set it aside. Repeat with the remaining three chicken pieces. Prepare the Chicken for Filling: Lay each chicken breast vertically, smooth side down, on a 12x16-inch piece of plastic wrap that is positioned horizontally (looking down at the plastic wrap, it should be wider than tall). Evenly season the rough sides (facing up) with ½ teaspoon salt and ½ teaspoon pepper (you'll use about ⅛ teaspoon salt and pepper for each piece of chicken). Create the Ham and Cheese Packets: Place ¼ cup shredded Gruyère in the center of each ham slice. Fold the ham over the cheese, starting with the sides and then the top and bottom. This encases the cheese within the ham, forming neat packets. Place the packets seam-side down to keep them closed. Assemble and Roll: Place these ham and cheese packets atop the seasoned chicken breasts, towards the end closest to you. Begin rolling the chicken away from you, enclosing the ham and cheese packet tightly. As you roll, tuck in the chicken's sides. Once rolled, wrap the chicken tightly in the plastic wrap, squeezing gently to seal and twisting both ends to form a log-like shape. Repeat with the remaining pieces. Refrigerate the chicken for at least 30 minutes or up to 1 day. Preheat the oven to 375°F and set an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Bread the Chicken: Set out three large shallow bowls. Place the flour in the first bowl. Beat the eggs and mustard in the second bowl. In the third bowl, mix the panko, butter, Parmigiano Reggiano cheese, and the remaining ¼ teaspoon each of salt and pepper. Set up a breading station in this order: flour, egg/mustard mixture, panko mixture. Remove the plastic wrap from the chicken cordon bleu rolls. Gently dredge each roll in the flour, coating evenly all around; dip in the egg/mustard mixture; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. Bake for about 25 minutes, until lightly golden and cooked through. Allow the chicken to rest on the baking sheet for 5 minutes before serving with the sauce. If you wish to slice it into pinwheels, use a serrated knife with a gentle sawing motion, as the breading can be delicate. Slice and Pound the Chicken: Cut the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound it to an even thickness between ⅛ and ¼ inch. Remove the pounded cutlet and set it aside. Repeat with the remaining three chicken pieces. Prepare the Chicken for Filling: Lay each chicken breast vertically, smooth side down, on a 12x16-inch piece of plastic wrap that is positioned horizontally (looking down at the plastic wrap, it should be wider than tall). Evenly season the rough sides (facing up) with ½ teaspoon salt and ½ teaspoon pepper (you'll use about ⅛ teaspoon salt and pepper for each piece of chicken). Create the Ham and Cheese Packets: Place ¼ cup shredded Gruyère in the center of each ham slice. Fold the ham over the cheese, starting with the sides and then the top and bottom. This encases the cheese within the ham, forming neat packets. Place the packets seam-side down to keep them closed. Assemble and Roll: Place these ham and cheese packets atop the seasoned chicken breasts, towards the end closest to you. Begin rolling the chicken away from you, enclosing the ham and cheese packet tightly. As you roll, tuck in the chicken's sides. Once rolled, wrap the chicken tightly in the plastic wrap, squeezing gently to seal and twisting both ends to form a log-like shape. Repeat with the remaining pieces. Refrigerate the chicken for at least 30 minutes or up to 1 day. Preheat the oven to 375°F and set an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Bread the Chicken: Set out three large shallow bowls. Place the flour in the first bowl. Beat the eggs and mustard in the second bowl. In the third bowl, mix the panko, butter, Parmigiano Reggiano cheese, and the remaining ¼ teaspoon each of salt and pepper. Set up a breading station in this order: flour, egg/mustard mixture, panko mixture. Remove the plastic wrap from the chicken cordon bleu rolls. Gently dredge each roll in the flour, coating evenly all around; dip in the egg/mustard mixture; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. Bake for about 25 minutes, until lightly golden and cooked through. Allow the chicken to rest on the baking sheet for 5 minutes before serving with the sauce. If you wish to slice it into pinwheels, use a serrated knife with a gentle sawing motion, as the breading can be delicate. For the Sauce While the chicken bakes, make the sauce. In a medium skillet over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the chicken stock, stirring to combine, and then bring to a boil. Add the heavy cream, salt, pepper, mustard, and Parmigiano Reggiano and simmer until thickened, about 2 minutes. Add the thyme, then taste and adjust seasoning if necessary. Make-Ahead Instructions: Prepare the chicken by rolling it with the filling up to a day in advance. If adding breading, do so no more than 3 hours before cooking. Once breaded, store the chicken uncovered in the refrigerator and then bake as directed. While the chicken bakes, make the sauce. In a medium skillet over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute. Add the chicken stock, stirring to combine, and then bring to a boil. Add the heavy cream, salt, pepper, mustard, and Parmigiano Reggiano and simmer until thickened, about 2 minutes. Add the thyme, then taste and adjust seasoning if necessary. Make-Ahead Instructions: Prepare the chicken by rolling it with the filling up to a day in advance. If adding breading, do so no more than 3 hours before cooking. Once breaded, store the chicken uncovered in the refrigerator and then bake as directed. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 821 Fat: 47 g Saturated fat: 25 g Carbohydrates: 32 g Sugar: 4 g Fiber: 2 g Protein: 64 g Sodium: 1001 mg Cholesterol: 337 mg Per serving (4 servings) Calories: 821 Fat: 47 g Saturated fat: 25 g Carbohydrates: 32 g Sugar: 4 g Fiber: 2 g Protein: 64 g Sodium: 1001 mg Cholesterol: 337 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerHolidaysMake-AheadUncategorized Chicken Dinner Holidays Make-Ahead Uncategorized