Chicken Cordon Bleu

This classic chicken cordon bleu transforms simple ingredients into an impressive French-inspired dish!

Tender, juicy chicken breast is filled with premium ham and melty Swiss cheese, then coated in crispy breadcrumbs and baked to golden perfection.

And the decadent cream sauce takes the dish over the top! I always pair it with a fresh green salad and a crisp white wine for a meal to remember.

Don't be intimidated by this recipe! Despite its fancy French name and restaurant-worthy presentation, it uses everyday ingredients. It’s so easy to put together.

Assembling the rolls is so much simpler than you think, and I'll give you some great tips for that process.

This meal pairs beautifully with a variety of sides, from simple steamed vegetables to risotto or roasted potatoes. It's casual enough for family dinners but fancy enough for dinner parties!

Ingredients

• Boneless, Skinless Chicken Breast Halves: I pound each breast thin between two sheets of plastic wrap. If your grocery store sells pre-sliced chicken cutlets, you can use those as a shortcut.
  
• Swiss Cheese: This gooey cheese beautifully and adds a creamy texture inside the chicken roll. Sometimes, I substitute with Gruyère for a stronger flavor.
  
• Deli 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: Helps the breadcrumbs adhere to the chicken and keeps the roll sealed.
  
• Butter: Adds richness and helps achieve a golden-brown crust when melted over the breaded chicken.
  
• Cream of Chicken Soup: Forms the base of the creamy sauce, providing rich chicken flavor and thick consistency.
  
• Sour Cream: Adds tanginess and richness to the sauce while creating a smooth, creamy texture.
  
• Lemon Juice: Brightens the sauce with acidity and balances the rich, creamy elements.

How to Make Chicken Cordon Bleu

You won’t believe how easy this delicious chicken dish is to make despite the amazing result!

1. PREP OVEN. Preheat your oven to 350°F and lightly grease a baking dish.

2. PREP CHICKEN BREASTS. Place each piece of chicken between two sheets of plastic wrap or parchment paper. Pound chicken breasts gently with a meat mallet until they are about ¼-inch thick. Season both sides with salt and pepper.

3. ASSEMBLE 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 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 shallow dish and top each piece with a small pat of butter.

5. BAKE CHICKEN. Bake in the oven for 30 to 35 minutes or until the chicken is cooked through and the juices run clear.

6. ADD CHEESE. Remove the dish from the oven. Place an additional half Swiss cheese slice on each roll. Return to the oven for 3 to 5 minutes until the cheese melts.

7. MAKE 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 & ENJOY. 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

• 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. Choose whatever type of cheese you like best!
  
• 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. Here's that rolling tips I mentioned! Position the ham and cheese slightly away from the edges to prevent them from oozing during cooking. Go slow with the rolling to ensure a tight result. Use toothpicks or kitchen twine to keep the rolled chicken intact while baking.
  
• Choose your consistency. If the sauce becomes too thick, I thin it with a little chicken broth or milk to reach the desired consistency.
  
• Get a step ahead. If you want to save some time, 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.
  
• 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

Leftover chicken cordon bleu is fantastic for enjoying for lunch throughout the week. Follow my tips for proper storage.

To Store: Store cooked chicken cordon bleu in an airtight container in the refrigerator for up to 3-4 days. Store the sauce 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. I sometimes also use an air fryer at 360°F for 8 minutes for extra crispy chicken.

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