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Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.

Chicken cordon bleu cut into pieces on a plate.

We are seriously giddy over this recipe. Chicken cordon bleu is the ultimate comfort food. We have so many fond memories of eating this as kids, but it always came from a box. These days, we’re all about turning our favorite classic recipes into made-from-scratch, restaurant quality recipes that everyone can enjoy, and this one will not disappoint. While it takes more effort than pulling it frozen from a box and popping in the microwave, it is still super easy to make and we are confident that it will be well worth that effort.

  • Baking vs. Frying Chicken Cordon Bleu:

    How you end up cooking your chicken cordon bleu is all up to your own personal taste preferences. Frying just makes everything better. We love that added crispiness and taste to fried food. However, sometimes we want something lighter and prefer to bake it. Try it both ways and see which you like best!

  • Cheese substitutes:

    We love a good Swiss cheese, but if you don’t have access to Swiss or just don’t like it, you can always substitute with your favorite melty cheese. For a fun variation, use mozzarella cheese.

  • How to pound chicken thin if you don’t have a mallet:

    A mallet is a great tool to have on hand in your kitchen for these recipes that want a thinly pounded chicken breast, but we know that not everyone has one. If you don’t own a mallet, don’t worry! Simply pull out your rolling pin and use one end of it to pound your chicken to 1/4” thick.

  • What kind of ham should I use?

    This recipe simply calls for deli ham. We like to stick with a high quality deli ham found behind the counter at your local grocery store.

  • Thickening with cornstarch vs. flour:

    Everyone has their personal favorite thickening agent. Some like to avoid the gluten in flour, or just don’t like the taste of flour that sometimes is left behind when you don’t cook it long enough. It really shouldn’t make a huge difference which you use, but we found that we prefer cornstarch to thicken this sauce.

  • Reheating and Storage Instructions:

    Store any leftovers in an airtight container in the fridge for up to 5 days. For best flavor and to retain moisture, reheat in the oven preheated to 350 degrees until warmed through.

Chicken cordon bleu on a plate.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chicken cordon bleu cut into pieces on a plate.
Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.
Ingredients

Chicken Cordon Bleu

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 thin slices ham
  • 8 thin slices swiss cheese
  • 1/2 cup flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/2 cup vegetable oil , for frying

Creamy Dijon Mustard Sauce (optional)

  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar
Instructions
  • Working one at a time, place chicken breast between two pieces of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.
  • Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly.
  • Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.
  • Roll stuffed chicken in flour to coat. Dip in egg mixture, and then roll in bread crumbs to coat.

FRYING

  • Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees Fahrenheit. Place chicken in oil and cook for 4 to 5 minutes per side, until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust heat as necessary to maintain near 350 degrees.

BAKING

  • Preheat oven to 450 degrees Fahrenheit and lightly grease a 9x13 pan or baking sheet.
  • Place the prepared chicken onto the pan. Spray the tops lightly with nonstick cooking spray. Bake in the preheated oven for 25 to 30 minutes until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.

Creamy Dijon Mustard Sauce

  • Melt the butter in a small saucepan over medium high heat. Whisk in cornstarch until all specks of white are absorbed. Pour in milk and whisk in dijon mustard, brown sugar, and cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes.
  • Serve over cooked chicken cordon bleu.
Notes

Nutrition

Serving: 1breast | Calories: 684kcal | Carbohydrates: 42g | Protein: 54g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1776mg | Potassium: 788mg | Fiber: 2g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 3mg
Course: Main Dish
Cuisine: French
Keyword: Chicken Cordon Bleu
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