Chicken Cordon Bleu is one of those classic dishes that sounds fancy but is actually quite approachable for home cooks. This version pairs crispy, golden-brown chicken stuffed with ham and cheese with a velvety sauce that takes it to restaurant-quality territory.
I’ve streamlined the traditional recipe to make it doable on a weeknight while keeping all the flavors that make this dish so beloved. The combination of tender chicken, savory ham, and melted cheese all wrapped up in a crunchy coating is comfort food at its finest.
Why You’ll Love This
- Impressive presentation with surprisingly straightforward preparation
- Perfect balance of crispy exterior and juicy, flavorful interior
- The sauce transforms this from good to absolutely memorable
- Can be prepped ahead and baked when you’re ready
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 4 slices thinly sliced ham
- Salt and pepper to taste
- 2 large eggs, beaten
- ¾ cup all-purpose flour
- ¾ cup dry breadcrumbs
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups 2% milk
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and toast for 10 minutes, stirring at the 5-minute mark, until golden brown. Set aside to cool.
- Pat chicken breasts dry and place between plastic wrap. Pound with a meat mallet or rolling pin until flattened to about ¼ inch thickness. Season both sides with salt and pepper.
- Lay each flattened chicken breast flat and top with 2 slices of Swiss cheese and 1 slice of ham. Roll up tightly into a pinwheel with the filling inside.
- Prepare three shallow bowls: flour in the first, beaten eggs in the second, and toasted breadcrumbs in the third.
- Roll each chicken breast first in flour, then in beaten eggs, and finally in breadcrumbs, coating completely at each step.
- Wrap each breaded chicken breast tightly in plastic wrap, shaping into a neat cylinder. Refrigerate for at least 30 minutes to help maintain shape during cooking.
- Unwrap chicken and place on a baking tray. Bake at 350°F for 35 minutes or until chicken is cooked through and internal temperature reaches 165°F.
- While chicken bakes, melt butter in a small saucepan over medium-low heat. Whisk in flour to form a paste, then gradually add milk, stirring constantly to prevent lumps. Cook until thickened.
- Remove sauce from heat and stir in Parmesan cheese until melted and smooth. Slice the cooked chicken and serve drizzled with the creamy Parmesan sauce.
Tips & Variations
- For a lighter version, skip the breading and simply secure the rolled chicken with toothpicks before baking.
- Try different cheese combinations – Gruyère or fontina make excellent substitutes for Swiss.
- Add a layer of fresh spinach or thin slices of roasted red pepper for extra flavor and color.
- Make ahead: Prepare the rolled, breaded chicken up to 24 hours in advance and refrigerate until ready to cook.
- For extra crispiness, spray the breaded chicken with cooking spray before baking.
- If your sauce becomes too thick, thin it with a little extra chicken broth or cream.
Serving Suggestions
This elegant Chicken Cordon Bleu pairs beautifully with simple sides that complement without competing. Try serving it with buttered egg noodles or fluffy mashed potatoes to soak up the delicious sauce. For vegetables, roasted asparagus, green beans, or a simple side salad with a light vinaigrette provides the perfect balance.
For a complete dinner party menu, start with a light soup like French onion or a simple green salad, then serve the Chicken Cordon Bleu as your impressive main course.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- If the chicken is browning too quickly in the oven, tent loosely with aluminum foil.
- The sauce can be made ahead and gently reheated before serving.
FAQs
Can I make Chicken Cordon Bleu without breading?
Absolutely! You can skip the breading steps and simply season the outside of the rolled chicken with herbs and spices before browning and baking.
What can I substitute for Swiss cheese?
Gruyère, provolone, or mozzarella all work well. Look for a cheese that melts nicely while adding flavor.
Can I freeze Chicken Cordon Bleu?
Yes, you can freeze it either before or after cooking. If freezing before cooking, freeze on a baking sheet until solid, then wrap individually. If freezing after cooking, cool completely before wrapping tightly. Thaw in the refrigerator overnight before reheating.
My sauce is lumpy. How can I fix it?
If your sauce develops lumps, whisk vigorously or blend with an immersion blender. To prevent lumps, add the liquid gradually to the roux while whisking constantly.
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