Chicken Cordon Bleu is a classic dish with a golden, crispy exterior and a tender, cheesy interior. This recipe makes it surprisingly approachable for home cooks. With a little patience in assembly, you’ll create a show-stopping Chicken Cordon Bleu that turns an ordinary meal into a celebration.
Love Chicken Cordon Bleu? So do we! If you're into Chicken Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Cordon Bleu
- Textural dream: Crispy panko crust gives way to a juicy, cheesy interior.
- Simple to master: The rolling and breading technique becomes second nature.
- Make ahead: Assemble hours in advance and bake when ready.
- Endlessly impressive: Slicing into the molten cheese center is a guaranteed crowd-pleaser.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 4 thin slices of Swiss cheese (Gruyère works wonderfully too)
- 4 thin slices of high-quality ham (Black Forest or honey-baked are great)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika adds a lovely depth)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil or avocado oil
- Fresh parsley, chopped for garnish (optional)
Tools: A sharp knife, meat mallet or rolling pin, three shallow bowls, baking sheet, parchment paper, and kitchen twine or toothpicks.
Notes: Don’t skip the Parmesan—it adds a savory, umami kick. Using panko is non-negotiable for a light, crisp texture.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 45 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to an even thickness. This is the single most important step for even cooking. If you skip pounding the chicken, you risk the thinner parts overcooking and drying out before the thicker parts are done.
- Don’t overstuff the rolls. It might be tempting to add more cheese and ham, but a little goes a long way. Overfilling makes the rolls difficult to seal, and the cheese is more likely to leak out during baking.
- Why panko breadcrumbs? Their larger, flakier texture creates a much crispier, lighter, and less dense crust than fine, traditional breadcrumbs. They don’t absorb as much oil, so you get a superior crunch.
- Chill the assembled rolls before breading. A quick 15-minute rest in the fridge helps the chicken rolls firm up, which makes the breading process much cleaner and helps them hold their shape beautifully in the oven.
How to Make Chicken Cordon Bleu
Step 1: Prepare the Chicken. Place one chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally through the middle, but don’t cut all the way through—you’re creating a “book” or “butterfly.” Open it up, place it between two pieces of plastic wrap, and gently pound it with a meat mallet or rolling pin until it’s an even 1/4-inch thickness. Repeat with all the chicken breasts. Season both sides lightly with salt and pepper.
Step 2: Assemble the Rolls. Lay one pounded chicken breast flat. Place one slice of ham in the center, followed by one slice of Swiss cheese. You’ll notice the cheese might be larger than the ham—that’s fine, just fold it to fit. Now, carefully roll the chicken up tightly, starting from the smaller end, tucking in the sides as you go to encase the filling completely. Secure the final seam with 2-3 toothpicks or a piece of kitchen twine. Repeat with the remaining chicken, ham, and cheese.
Step 3: Set Up Your Breading Station. This is your classic three-bowl setup. In the first shallow bowl, place the flour. In the second bowl, add the lightly beaten eggs. In the third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, and paprika. Mix the breadcrumb mixture with a fork until everything is well incorporated. Having a clean workspace here makes the process so much smoother.
Step 4: Bread the Chicken Rolls. Now for the fun, slightly messy part! First, roll a secured chicken roll in the flour, shaking off any excess. Next, dip it completely into the egg wash, letting the excess drip off. Finally, roll it firmly in the panko-Parmesan mixture, pressing gently to make sure the crumbs adhere well on all sides. You want a nice, even, generous coating.
Step 5: Bake to Perfection. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the breaded chicken rolls on the sheet, seam-side down. Drizzle the melted butter and oil evenly over the top of each roll—this will help them achieve a deep, golden-brown color. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is beautifully crisp and golden. Let them rest for 5 minutes before slicing—this allows the juices to redistribute and the cheese to set slightly so it doesn’t all run out.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbreaded or fully cooked rolls tightly wrapped for up to 3 months.
- Reviving: Reheat in an air fryer or oven at 375°F until hot and crispy.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, buttery potatoes are the ultimate vehicle for soaking up any delicious cheesy juices that escape from the chicken.
- Simple Steamed Green Beans with Almonds — Their fresh, crisp texture and mild flavor provide a lovely, light counterbalance to the rich and savory chicken.
- A Bright Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness beautifully, cleansing the palate between bites.
Drinks
- A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay has enough body to stand up to the dish but enough acidity to refresh your palate.
- A German Pilsner — The clean, crisp, and slightly bitter notes of a good pilsner are fantastic at cutting through the fat and cheese, making each bite taste new again.
Something Sweet
- Lemon Sorbet — After a rich meal, this is the perfect palate cleanser. It’s light, refreshing, and the zingy lemon flavor is a wonderful, bright finish.
- Dark Chocolate Mousse — If you’re leaning into the indulgence, a rich, not-too-sweet chocolate mousse feels decadent without being overly heavy.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. This leads to uneven cooking—the thin parts will be dry and tough long before the thick center is cooked through. An even 1/4-inch thickness is your goal for juicy success.
- Mistake: Using chicken that’s too thick. If you start with a very thick breast, it will be difficult to roll without creating a huge, bulky log that takes forever to cook. Smaller, thinner breasts are much more manageable.
- Mistake: Skipping the chill before baking. I’ve messed this up before too, thinking I could save time. The result? The breading falls off more easily, and the rolls can burst open in the oven as the butter melts too quickly. A quick chill firms everything up.
- Mistake: Cutting into the rolls immediately. I know it’s tempting, but if you slice right away, the hot, molten cheese will simply pour out onto your plate. Letting it rest for 5 minutes allows the proteins to relax and the cheese to thicken slightly, so you get that perfect, oozy-but-contained slice.
Expert Tips
- Tip: Use a digital meat thermometer. This is the only way to guarantee perfectly cooked chicken without overdoing it. Pull the rolls out of the oven the moment they hit 165°F (74°C) for the juiciest results.
- Tip: Grate your own Parmesan for the breading. Pre-grated cheese contains anti-caking agents like cellulose, which can prevent it from melting and integrating properly into the breadcrumb mixture. A quick grate from a block makes a noticeable difference.
- Tip: Add a pinch of mustard powder to the flour. This is a little secret weapon. It adds a very subtle, complex background note that really complements the ham and cheese without being overtly “mustardy.”
- Tip: For extra crispiness, use a wire rack. If you have a wire rack that fits on your baking sheet, place the chicken rolls on that. It allows hot air to circulate all around, preventing the bottom from getting soggy and ensuring an all-over crisp crust.
FAQs
Can I make Chicken Cordon Bleu ahead of time?
Absolutely, and it’s a great strategy! You can assemble and bread the chicken rolls completely, then place them on a parchment-lined tray, cover tightly with plastic wrap, and refrigerate for up to 8 hours before baking. You can also freeze them at this stage; freeze solid on the tray first, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
My cheese always leaks out. How can I prevent this?
A few things can help! First, ensure you’re not overstuffing. Second, make sure your final roll is very tight and secured well with toothpicks. Third, and most importantly, let the cooked chicken rest for a full 5 minutes before slicing. This allows the cheese to set slightly. Some minor leaking is normal and even desirable—it’s a sign of a good, cheesy interior!
Can I use a different type of cheese?
Of course! While Swiss is classic, Gruyère is a fantastic alternative with a slightly nuttier flavor. Provolone, Mozzarella, or even a sharp White Cheddar can work well. Just be mindful that very soft, wet cheeses might leak more, and very strong cheeses can overpower the more delicate ham flavor.
Is it better to bake or pan-fry Chicken Cordon Bleu?
Baking is generally easier, cleaner, and results in a more even cook with less risk of burning the crust. Pan-frying will give you a slightly crispier exterior but requires more attention and flipping. For a foolproof, hands-off method that delivers excellent results, baking is my go-to recommendation.
What’s the best way to reheat leftovers?
To maintain the crispiness, avoid the microwave. Instead, reheat leftovers in an air fryer at 375°F (190°C) for 5-7 minutes or in a conventional oven at 375°F (190°C) for 10-15 minutes, until hot and crispy again. This method revives the crust beautifully.
Chicken Cordon Bleu
Learn how to make classic Chicken Cordon Bleu with a crispy panko crust and a molten cheese center. This easy, foolproof recipe is perfect for a special dinner. Try it tonight!
Ingredients
For the Chicken Cordon Bleu
-
4 boneless, skinless chicken breasts (about 150-180g each)
-
4 slice Swiss cheese (thin slices, Gruyère works wonderfully too)
-
4 slice high-quality ham (thin slices, Black Forest or honey-baked are great)
-
1/2 cup all-purpose flour
-
2 large eggs (lightly beaten)
-
1 cup panko breadcrumbs
-
1/2 cup grated Parmesan cheese
-
1 tsp garlic powder
-
1 tsp paprika (smoked paprika adds a lovely depth)
-
1/2 tsp salt
-
1/2 tsp black pepper
-
2 tbsp unsalted butter (melted)
-
2 tbsp olive oil or avocado oil
-
Fresh parsley (chopped for garnish (optional))
Instructions
-
Place one chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally through the middle, but don't cut all the way through—you're creating a 'book' or 'butterfly.' Open it up, place it between two pieces of plastic wrap, and gently pound it with a meat mallet or rolling pin until it's an even 1/4-inch thickness. Repeat with all the chicken breasts. Season both sides lightly with salt and pepper.01
-
Lay one pounded chicken breast flat. Place one slice of ham in the center, followed by one slice of Swiss cheese. You'll notice the cheese might be larger than the ham—that's fine, just fold it to fit. Now, carefully roll the chicken up tightly, starting from the smaller end, tucking in the sides as you go to encase the filling completely. Secure the final seam with 2-3 toothpicks or a piece of kitchen twine. Repeat with the remaining chicken, ham, and cheese.02
-
In the first shallow bowl, place the flour. In the second bowl, add the lightly beaten eggs. In the third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, and paprika. Mix the breadcrumb mixture with a fork until everything is well incorporated.03
-
Roll a secured chicken roll in the flour, shaking off any excess. Next, dip it completely into the egg wash, letting the excess drip off. Finally, roll it firmly in the panko-Parmesan mixture, pressing gently to make sure the crumbs adhere well on all sides.04
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the breaded chicken rolls on the sheet, seam-side down. Drizzle the melted butter and oil evenly over the top of each roll. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is beautifully crisp and golden. Let them rest for 5 minutes before slicing.05
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