Cut into golden chicken to reveal a molten core of ham and melted cheese in this Cordon Bleu Chicken. It’s surprisingly approachable for a home cook yet impressive enough for any occasion. This recipe guarantees maximum flavor and that signature cheesy pull every time.
Love Cordon Bleu Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Cordon Bleu Chicken
- Showstopper surprise: The cheesy, ham-filled center is pure dinner theater.
- Incredible texture: Crunchy breadcrumbs, tender chicken, and melted cheese in every bite.
- Versatile for any occasion: Perfect for date nights or comforting family dinners.
- Reheats beautifully: Leftovers retain flavor and crispiness the next day.
Ingredients & Tools
- 4 large chicken breasts (about 180-200 g each)
- 8 thin slices of high-quality Swiss cheese (like Emmental or Gruyère)
- 8 thin slices of good cooked ham (Black Forest or honey-baked work wonderfully)
- 100 g all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 120 g fine, dry breadcrumbs (panko works great for extra crunch)
- 50 g freshly grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 tbsp neutral oil (like sunflower or canola), for pan-frying
- 2 tbsp unsalted butter, for basting
Tools: A sharp chef’s knife, meat mallet or rolling pin, three shallow bowls for breading, a large oven-safe skillet, and an instant-read thermometer.
Notes: The quality of your ham and cheese really makes a difference here—don’t skimp! Good Swiss cheese melts beautifully, and a flavorful ham adds a salty, savory depth that permeates the whole dish.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 52 g |
| Fat: | 25 g |
| Carbs: | 30 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast preparation is key. Look for large, plump breasts. You’ll be butterflying and pounding them, so starting with a good size ensures you have enough surface area to hold the filling without breaking.
- Why pound the chicken thin? This does two things: it tenderizes the meat, making it incredibly juicy, and it creates an even layer that cooks quickly and uniformly, so your cheese melts before the chicken dries out.
- Don’t overstuff! It’s tempting to add more ham and cheese, but overfilling is the main reason cordon bleu bursts open during cooking. A single slice of ham and two slices of cheese per breast is the perfect ratio.
- The importance of a cold filling. Make sure your ham and cheese are cold straight from the fridge when you assemble. This helps them hold their shape and slows the melting process just enough so the chicken can cook through first.
- Choose your breadcrumbs wisely. Fine, dry breadcrumbs mixed with Parmesan give a classic, uniform crust. For a lighter, extra-crispy texture, panko breadcrumbs are a fantastic alternative—they create more nooks and crannies for browning.
How to Make Cordon Bleu Chicken
Step 1: Prepare the Chicken. Place one chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally through the thickest part, but don’t cut all the way through—you’re creating a “pocket.” Open it up like a book. Place it between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it’s about 1/4-inch thick. Repeat with all breasts. Season both sides generously with salt and pepper.
Step 2: Assemble the Filling. Lay the pounded chicken breasts flat. On one half of each breast, place one slice of ham, folding it to fit if needed. Top the ham with two slices of Swiss cheese. Be sure to leave a 1/2-inch border around the edges. Carefully fold the other half of the chicken over the filling, creating a neat parcel. Press the edges down firmly to seal.
Step 3: Set Up Your Breading Station. This is the classic three-step process for a perfect, non-soggy crust. In your first shallow bowl, place the flour. In the second bowl, whisk the eggs with the Dijon mustard until smooth—the mustard adds a lovely tang. In the third bowl, combine the breadcrumbs, grated Parmesan, paprika, garlic powder, and dried thyme. Mix everything with a fork until well blended.
Step 4: Bread the Chicken. Working with one chicken parcel at a time, dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s fully coated and letting the excess drip off. Finally, press it firmly into the breadcrumb mixture, coating all sides evenly. Place the breaded chicken on a clean plate or wire rack. Repeat with all pieces. For an extra-crispy coating, you can refrigerate the breaded chicken for 15-20 minutes at this stage to let the coating set.
Step 5: Pan-Sear to Golden Perfection. Preheat your oven to 190°C (375°F). Heat the neutral oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering (a breadcrumb dropped in should sizzle), carefully add the chicken parcels. Don’t crowd the pan—cook in batches if needed. Pan-fry for about 3-4 minutes per side, until the breading is a deep, golden brown. You’ll notice that wonderful, toasty aroma filling your kitchen.
Step 6: Finish in the Oven. Once both sides are beautifully seared, add the butter to the skillet. As it melts, tilt the pan and baste the top of the chicken with the hot, buttery oil using a spoon. This adds incredible flavor and helps the top brown. Transfer the entire skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) on an instant-read thermometer.
Step 7: Rest and Serve. Remove the skillet from the oven—be careful, the handle will be extremely hot! Transfer the Cordon Bleu Chicken to a cutting board and let it rest for at least 5 minutes. This is a non-negotiable step. Resting allows the juices to redistribute throughout the chicken, ensuring it stays moist, and it gives the molten cheese filling a moment to settle so it doesn’t all gush out on the first cut.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze before or after cooking for up to 3 months.
- Reviving: Reheat in oven or air fryer at 350°F until hot and crispy.
Serving Suggestions
Complementary Dishes
- Buttery Parsley Potatoes — The simple, creamy flavor of small boiled potatoes tossed in butter and fresh parsley is a classic pairing that doesn’t compete with the star of the show.
- Garlicky Green Beans Almondine — The crisp-tender green beans with toasted almonds and a hint of garlic provide a fresh, nutty counterpoint to the rich chicken.
- A Simple Arugula Salad — A light salad with a sharp lemon vinaigrette cuts through the richness beautifully and adds a lovely peppery note to the meal.
Drinks
- A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay has the acidity to balance the dish and the body to stand up to the ham and cheese.
- A German Pilsner — The clean, crisp bitterness of a good pilsner is fantastic for cutting through the fat and cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and perform a similar palate-cleansing duty.
Something Sweet
- Lemon Sorbet — After a rich meal, a scoop of bright, tart lemon sorbet is the perfect, light finish that feels both cleansing and indulgent.
- Dark Chocolate Mousse — A small, rich portion of dark chocolate mousse continues the theme of elegance without being overly heavy.
- Classic Crème Brûlée — The creamy custard and crackly caramelized sugar top provide a delightful textural contrast that echoes the crispy-soft experience of the main course.
Top Mistakes to Avoid
- Mistake: Skipping the pounding step. If the chicken is too thick, the outside will burn before the inside is cooked, and the cheese won’t have time to melt properly. An even thickness is non-negotiable for success.
- Mistake: Using cheese that doesn’t melt well. A hard, aged cheese won’t give you that signature oozy center. Stick with excellent melting cheeses like Swiss, Gruyère, or even a young Gouda.
- Mistake: Not sealing the edges properly. If you don’t press the edges firmly after filling, the cheese will leak out during cooking, creating a mess in your pan and leaving your chicken dry.
- Mistake: Cutting into it immediately. I know it’s hard to wait, but slicing it right out of the oven will cause all the precious cheesy filling to run out. Let it rest for a few minutes to set.
Expert Tips
- Tip: Use toothpicks for security. If you’re worried about your parcels staying closed, you can secure the edges with a couple of toothpicks after breading. Just remember to take them out before serving!
- Tip: Double-dip for extra crunch. For an even thicker, crunchier crust, after the first round of breading, give the chicken a second quick dip in the egg and then another coat of breadcrumbs.
- Tip: Grate your own Parmesan. Pre-grated Parmesan often contains anti-caking agents that can prevent it from blending seamlessly into the breadcrumb mixture. A quick grate from a block makes a noticeable difference.
- Tip: Make a quick pan sauce. After removing the chicken from the skillet, deglaze the pan with a splash of white wine or chicken broth, scraping up the browned bits. Stir in a knob of cold butter and a squeeze of lemon for a simple, delicious sauce to pour over the top.
FAQs
Can I prepare Cordon Bleu Chicken ahead of time?
Absolutely! You can assemble and bread the chicken parcels up to a day in advance. Store them in a single layer on a baking sheet, covered tightly with plastic wrap, in the refrigerator. Let them sit at room temperature for 15-20 minutes before cooking. The cold filling and set breading actually help prevent leaking, making this a great make-ahead strategy for dinner parties.
Can I bake it instead of pan-frying and baking?
You can, though you’ll sacrifice some of that initial crispiness. To bake from raw, place the breaded chicken on a wire rack set over a baking sheet, spray lightly with cooking oil, and bake at 200°C (400°F) for 25-30 minutes, flipping halfway through. The crust will be slightly softer but still very tasty. The pan-sear first is really worth it for texture.
My cheese leaked out! What did I do wrong?
This usually happens for one of three reasons: the filling was too close to the edge, the parcel wasn’t sealed tightly enough, or the chicken was overcooked, causing the cheese to become too runny and force its way out. Next time, focus on that 1/2-inch border and a good seal, and use a thermometer to avoid overcooking.
What’s a good substitute for Swiss cheese?
Gruyère is a classic and fantastic substitute. You could also use a mild Provolone, Fontina, or even a low-moisture Mozzarella. The goal is a cheese that melts well and has a flavor that complements, rather than overpowers, the ham.
How do I reheat leftovers without making them soggy?
The oven or an air fryer is your best friend here. Avoid the microwave, which will steam the coating. Reheat in a 180°C (350°F) oven or air fryer for 10-15 minutes until hot and crispy again. It won’t be *quite* as perfect as fresh, but it’s a very respectable second act.
Cordon Bleu Chicken
Make perfect Cordon Bleu Chicken with a crispy crust and a gooey cheese and ham center. This easy, impressive recipe is a guaranteed crowd-pleaser. Get the recipe now!
Ingredients
For the Cordon Bleu Chicken:
-
4 large chicken breasts (about 180-200 g each)
-
8 slices thin slices of high-quality Swiss cheese (like Emmental or Gruyère)
-
8 slices thin slices of good cooked ham (Black Forest or honey-baked work wonderfully)
-
100 g all-purpose flour
-
2 large eggs
-
1 tbsp Dijon mustard
-
120 g fine, dry breadcrumbs (panko works great for extra crunch)
-
50 g freshly grated Parmesan cheese
-
1 tsp paprika
-
0.5 tsp garlic powder
-
1 tsp dried thyme
-
Salt and black pepper (to taste)
-
4 tbsp neutral oil (like sunflower or canola, for pan-frying)
-
2 tbsp unsalted butter (for basting)
Instructions
-
Place one chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally through the thickest part, but don’t cut all the way through—you’re creating a "pocket." Open it up like a book. Place it between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it’s about 1/4-inch thick. Repeat with all breasts. Season both sides generously with salt and pepper.01
-
Lay the pounded chicken breasts flat. On one half of each breast, place one slice of ham, folding it to fit if needed. Top the ham with two slices of Swiss cheese. Be sure to leave a 1/2-inch border around the edges. Carefully fold the other half of the chicken over the filling, creating a neat parcel. Press the edges down firmly to seal.02
-
In your first shallow bowl, place the flour. In the second bowl, whisk the eggs with the Dijon mustard until smooth—the mustard adds a lovely tang. In the third bowl, combine the breadcrumbs, grated Parmesan, paprika, garlic powder, and dried thyme. Mix everything with a fork until well blended.03
-
Working with one chicken parcel at a time, dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s fully coated and letting the excess drip off. Finally, press it firmly into the breadcrumb mixture, coating all sides evenly. Place the breaded chicken on a clean plate or wire rack. Repeat with all pieces. For an extra-crispy coating, you can refrigerate the breaded chicken for 15–20 minutes at this stage to let the coating set.04
-
Preheat your oven to 190°C (375°F). Heat the neutral oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering (a breadcrumb dropped in should sizzle), carefully add the chicken parcels. Don’t crowd the pan—cook in batches if needed. Pan-fry for about 3–4 minutes per side, until the breading is a deep, golden brown. You’ll notice that wonderful, toasty aroma filling your kitchen.05
-
Once both sides are beautifully seared, add the butter to the skillet. As it melts, tilt the pan and baste the top of the chicken with the hot, buttery oil using a spoon. This adds incredible flavor and helps the top brown. Transfer the entire skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) on an instant-read thermometer.06
-
Remove the skillet from the oven—be careful, the handle will be extremely hot! Transfer the Cordon Bleu Chicken to a cutting board and let it rest for at least 5 minutes. This is a non-negotiable step. Resting allows the juices to redistribute throughout the chicken, ensuring it stays moist, and it gives the molten cheese filling a moment to settle so it doesn’t all gush out on the first cut.07
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