This homemade chicken cordon bleu transforms simple ingredients into an impressive French-inspired dish!
Tender chicken breasts are filled with premium ham and melty Swiss cheese. They’re coated in crispy breadcrumbs and baked to golden perfection.
And the velvet cream sauce takes the dish over the top!
It’s easy enough for weeknights but fancy enough for dinner parties. I always pair it with a fresh green salad and a crisp white wine for a meal to remember.
Why You’ll Love This Chicken Cordon Bleu
Elegant Simplicity: Despite its fancy French name and restaurant-worthy presentation, this recipe uses everyday ingredients. It’s so easy to put together.
Fantastic Flavor: Between the savory chicken, salty ham, tangy sauce, and melted Swiss cheese, it’s a flavor explosion.
Dinner Party Star: The impressive spiral presentation and golden-brown exterior make this dish a showstopper at any gathering.
Versatile: It pairs beautifully with a variety of sides, from simple steamed vegetables to risotto or roasted potatoes.
Ingredients
- Boneless, Skinless Chicken Breast Halves: The main protein serves as the outer wrapper. Each breast is pounded thin to create a rollable surface.
- Salt and Black Pepper: They enhance the chicken’s natural flavor and provide essential taste to the dish.
- Swiss Cheese: It melts beautifully and adds a creamy texture inside the chicken roll. Substitute with Gruyère for a stronger flavor.
- Deli Ham: Thin-sliced, fully cooked ham adds a salty, smoky flavor and creates the signature cordon bleu filling.
- Seasoned Breadcrumbs: They create a crispy, golden-brown exterior coating when baked.
- Egg: It helps the breadcrumbs adhere to the chicken and keeps the roll sealed.
- Butter: It adds richness and helps achieve a golden-brown crust when melted over the breaded chicken.
- Cream of Chicken Soup: It forms the base of the creamy sauce, providing rich chicken flavor and thick consistency.
- Sour Cream: It adds tanginess and richness to the sauce while creating a smooth, creamy texture.
- Lemon Juice: It brightens the sauce with acidity and balances the rich, creamy elements.
How to Make Chicken Cordon Bleu
You won’t believe how easy this casserole is to make despite the amazing result!
1. Prepare the oven. Preheat your oven to 350°F and lightly grease a baking dish.
2. Prepare the chicken. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.
3. Assemble the rolls. Dip each chicken breast into the beaten egg, ensuring it’s fully coated. Lay one slice of ham and one slice of Swiss cheese on top of each piece. Roll up the chicken tightly, tucking in the sides, and secure with toothpicks.
4. Bread and butter the chicken. Spread the breadcrumbs evenly on a plate. Roll each chicken bundle in the breadcrumbs, pressing gently to ensure an even coating. Place the rolled chicken in the prepared baking dish and top each piece with a small pat of butter.
5. Bake. Bake in the oven for 30 to 35 minutes or until the chicken is cooked through and the juices run clear.
6. Top with cheese and finish baking. Remove the dish from the oven. Place an additional half-slice of Swiss cheese on each roll. Return to the oven for 3 to 5 minutes until the cheese melts.
7. Make the sauce. While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, whisk together the cream of chicken soup, sour cream, and lemon juice. Heat until warm and smooth, then reduce the heat to low to keep warm.
8. Serve. Remove the toothpicks from the chicken rolls and serve immediately. Drizzle the creamy sauce over the top or serve it on the side. Enjoy!
Tips for the Best Chicken Cordon Bleu
This casserole is tough to mess up, but these tips make it sensational.
- Choose the best cheese. Traditional Swiss cheese works best due to its mild flavor and excellent melting. But Gruyère adds a more complex, nutty taste.
- Keep things even. Use even, gentle pressure when pounding chicken to ensure uniform thickness. This helps with even cooking and easier rolling.
- Positioning is key. Position the ham and cheese slightly away from the edges to prevent them from oozing during cooking.
- Try toothpicks or twine. Use toothpicks or kitchen twine to keep the rolled chicken intact while baking to avoid it unrolling or leaking.
- Choose your consistency. If the sauce becomes too thick, thin it with a little chicken broth or milk to reach the desired consistency.
- Get a step ahead. Assemble and bread the rolls 24 hours in advance, then refrigerate until ready to bake. This makes it a great option for a stress-free dinner.
- Make it a meal. Pair with sides like mashed potatoes, steamed asparagus, roasted green beans, or a simple garden salad to balance the richness of the dish.
- Have fun with variations. Experiment with different fillings! Try prosciutto instead of ham, Havarti, or mozzarella for a milder cheese. Add a layer of sautéed spinach or roasted red peppers for extra flavor.
How to Store
Keep your leftover casserole fresh by following these steps.
To Store: Store cooked chicken cordon bleu in an air-tight container in the refrigerator for up to 3-4 days. The sauce can be stored separately in an airtight container in the refrigerator for 4-5 days.
To Freeze: Place the cooked and cooled rolls on a parchment-lined baking sheet, freeze for 2 hours. Then, transfer to a freezer bag where they will keep for up to 4 months. For uncooked rolls, freeze them after breading and store in an airtight container for up to 3-4 months.
To Reheat: Place in a preheated 375°F oven for 20-25 minutes until the internal temperature reaches 165°F. You can also use an air fryer at 360°F for 8 minutes for a crispier exterior.
Chicken Cordon Bleu
4
servings25
minutes40
minutes490
kcalThis simple chicken cordon bleu recipe is easy enough for beginners! The classic chicken, ham, and Swiss combo is always such a treat.
Ingredients
- For the Chicken Cordon Bleu:
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices Swiss cheese (or Gruyère, if preferred)
4 slices deli ham
1/2 cup seasoned bread crumbs
1 egg, beaten
1 tablespoon butter
- For the sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap or parchment paper, and pound them gently with a meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.
- Dip each chicken breast into the beaten egg, ensuring it’s fully coated. Lay one slice of ham and one slice of Swiss cheese on top of each piece. Roll up the chicken tightly, tucking in the sides, and secure with toothpicks.
- Spread the breadcrumbs evenly on a plate. Roll each chicken bundle in the breadcrumbs, pressing gently to ensure an even coating. Place the rolled chicken in the prepared baking dish and top each piece with a small pat of butter.
- Bake in the preheated oven for 30 to 35 minutes or until the chicken is cooked through and the juices run clear.
- Remove the dish from the oven, place an additional half-slice of Swiss cheese on each roll, and return to the oven for 3 to 5 minutes until the cheese melts.
- While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, whisk together the cream of chicken soup, sour cream, and lemon juice. Heat until warm and smooth, then reduce the heat to low to keep warm.
- Remove the toothpicks from the chicken rolls and serve immediately. Drizzle the creamy sauce over the top or serve it on the side. Enjoy!
