Chicken Cordon Bleu Recipe (Video) Cooked by Julie (2024)

This easy recipe for chicken cordon bleu takes thin chicken breast that’s stuffed with ham and cheese and coated with breadcrumbs and turns it into a comfort food classic. A great meal to have on a regular weeknight or when you’re entertaining guests!

Enjoy this with honey roasted carrots, green peas, and creamy mashed potatoes for a complete dinner.

Chicken cordon bleu may look like a dish that takes hours to make, but it’s actually pretty simple! When I’m feeling like I need something hearty and comforting, this is one of my go-to dinner recipes. Sometimes I customize it by replacing the traditional Swiss cheese with gouda. I’ve also used a honey ham to add a slight sweetness that pairs well with the chicken and cheese.

Why You’ll Love This Recipe

• It’s much easier than it looks! Most people only eat this when ordering at a restaurant, but I promise you can make it at home just as easy.
• It contains simple ingredients that you can find at any grocery store. This also makes it a budget-friendly dinner.
• It makes great leftovers! If you have any remaining after dinner, you can use it for lunches throughout the week.
• You can customize it to fit your tastes. Change up the cheese or the type of ham you use to make it perfect for you and your family.
• It can be fried or baked. I like frying mine in a pan, but you can also bake this chicken too!
• The dijon sauce is homemade and super delicious and can be used on salads or drizzled onto veggies or steak.

Ingredients You’ll Need

• Chicken Breasts – You’ll need thinly sliced chicken breasts to be able to roll up the ham and cheese.
• Sliced Ham – Goes inside the chicken breast offering a smoky flavor.
• Cheese – This makes up the gooey middle. You can use swiss, provolone, gouda, or even mozzarella!
• Dijon Mustard – Used to coat the chicken before breading to give the outside some flavor and to help the breadcrumbs stick.
• Eggs & Flour – You’ll use these two to dredge the chicken breast before coating it in a layer of breadcrumbs.
• Breadcrumbs – Gives the outside layer a crunch that is golden brown.
• Salt & Pepper – Balance out all the flavors in the chicken.
• Dijon Parmesan Sauce – This special sauce is whipped together and poured on top of the cooked chicken to add an irresistible layer of flavor and texture.

How To Make

1. Wrap the chicken breasts with plastic and pound them to about 1/4 inch thickness. Season the chicken on both sides with salt and pepper.
2. Smear dijon mustard on only one side of each chicken breast. Place the ham and cheese on top of the chicken breast, enough to cover the top surface of the chicken.
3. With the plastic wrap underneath the chicken breasts, roll the chicken breasts starting from the longer end. Refrigerate the chicken for 15 minutes.
4. Heat some frying oil in a large skillet over medium-high heat. Remove the plastic from the chicken and secure the chicken breasts with toothpicks.
5. Coat the chicken in all-purpose flour, removing any excess flour. Dip the chicken in the beaten eggs and then coat the chicken in the breadcrumbs.
6. Fry the chicken for 1-2 minutes on each side and then bake for 12-15 minutes or until done. Remove the toothpicks.

Dijon Parmesan Sauce

1. To make the sauce, melt some butter in a small skillet. Stir in the garlic and cook for 10 seconds.
2. Add the all-purpose flour and cook for an additional 40 seconds. Add the milk and whisk continuously until it is lump-free.
3. Add the dijon mustard, parmesan cheese, chives, and season with salt. Pour the sauce over the chicken and enjoy!

Recipe Tips for the Ultimate Chicken Cordon Bleu

• It’s important to refrigerate the chicken before cooking as it will help everything hold together when it’s being fried in the skillet.
• When making the sauce, add the flour very slowly to prevent any lumps in the sauce.
• For best results, pound the chicken breast until it is ¼ inch thick. This will ensure that it cooks evenly.
• Make sure your cooking oil has a high smoke point to prevent the chicken from burning on the outside. Vegetable oil, canola, or avocado have high smoke points.
• Use a meat thermometer to ensure that your chicken is cooked through completely at 165 degrees F.

Variations

• Use sliced turkey instead of ham.
• Replace the chicken breast with thinly sliced chicken thighs. This will make them smaller and may need less cook time.
• Instead of frying, add the coated and stuffed chicken to a sheet pan and bake at 350 degrees F for 35-40 minutes or until chicken reaches an internal temperature of 165F.

Storing & Freezing

• Storing: Cooked and cooled chicken will store in the fridge for 4-5 days if stored in an airtight container. Reheat in the microwave or in a 325 degree F oven for 10-15 minutes until warmed through.
• Freezing: You can freeze cooked chicken cordon bleu by wrapping each piece in plastic wrap then in aluminum foil. Add to a freezer-safe bag and freeze for up to 3 months. Defrost in the fridge overnight before reheating.

If you enjoyed this chicken cordon bleu then you’ll love this chicken parmesan and broccoli cheese stuffed chicken!You can find more delicious recipes and cooking tutorial videos onYoutubeandFacebook.