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My Classic Chicken Cordon Bleu Recipe is easy to make and comes with a creamy Dijon Gruyere Sauce that’s the perfect complement to this delicious restaurant-style chicken dish.
My easy Chicken Cordon Bleu recipe can be baked or made in your air fryer if you’re looking for a healthy version of this classic French dish. It’s one of my favorite chicken recipes and is perfect for entertaining or date night.
But any way you make it, I promise it’s going to be delicious! Tender chicken breasts stuffed with slices of ham and gruyere cheese served with my delicate dijon mustard sauce….sigh. It’s a thing of beauty.
What ingredients do I need to make Chicken Cordon Bleu?
Let’s start by gathering the ingredients we need to make Chicken Cordon Bleu. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
What type of ham should I use for Chicken Cordon Bleu?
I used deli ham to make my cordon bleu, but you can Black Forrest ham, tavern ham, or any type of premium ham you enjoy eating, even capicola if you want a spicer version.
What cheese should I use to make Chicken Cordon Bleu?
I used gruyere which is the traditional cheese used to make this classic dish. But you can use Swiss cheese, Jarlsberg, or Fontina. And the recipe isn’t etched in stone, so if you want to use another type of cheese, go for it. After all it’s your dinner!
How do I make Chicken Cordon Bleu?
- Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap.
- Using a meat mallet or hammer lightly pound the chicken breasts. Don’t over pound the breasts or they will tear.
- Turn the chicken cutlets so the shiny side is down.
- Place two slices of ham in the middle of the breast.
How do I set up a breading station?
Set up your breading station, using three containers. I use my pasta bowls but anything large enough to let you fit what you’re breading will work. This is the same set-up I use for Chicken Parm and Eggplant Parm.
- Flour seasoned with sea salt and black pepper.
- Egg wash, which is made with whole eggs whisked with cold water or milk.
- Panko bread crumbs. You can season the breadcrumbs with your favorite herbs, spices or grated parmesan cheese. I always add fresh chopped Italian parsley to my bread crumbs.
You can use preseasoned bread crumbs (regular or panko) or Gluten-Free bread crumbs.
- Add half of the shredded gruyere to the center of the ham and fold the ham over to make a packet with the cheese in the middle of the ham.
- Wrap the chicken breast around the ham packet, tucking all the ends in to seal the cordon bleu as much as possible. If you have time refrigerate the stuffed chicken for 20 minutes, it will help it keep its form.
- Follow the steps outlined for breading the chicken.
- Saute the cordon bleu on all sides and place it on a parchment-lined baking sheet.
Place the baking sheet on the middle rack of the preheated oven and bake for 25-30 minutes or until the chicken has reached an internal temperature of 165 degrees F.
How do I make Dijon sauce?
- Melt butter over medium heat in a small saucepan. Add flour and whisk mixture together. This is the roux.
- Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.
- Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add the additional chicken stock.
- Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.
- Add the gruyere cheese and whisk into the sauce.If the sauce is too thick, add water, milk or chicken stock to thin it out. As the sauce sits it will continue to thicken and may need additional liquid added.
- Remove the pan from the heat, taste and reseason with sea salt and black pepper as needed. You can add additional Dijon if you like a stronger mustard flavor. Hold the sauce on top of the warm stove until the chicken has finished cooking.
Spoon the Dijon sauce on the plate and set the cordon bleu on the side of the sauce. Garnish with chopped parsley and serve with your favorite sides.
In French bleu translates to blue ribbon, which denotes its excellence. This dish originated in Switzerland but has been known worldwide as chicken cordon bleu, paying homage to French Cooking.
Yes, you can. Spray the surface of the baking dish and the cordon bleu with cooking oil or pan spray and bake for 30-35 minutes at 350 degrees or until the chicken has reached an internal temperature of 165 degrees F.
Yes, you can. Lightly spray the basket or cooking surface with the cooking oil of choice and place the chicken in the basket in a single layer. Make sure to leave space between each one of the cordon bleu so the heat can circulate. Spray the top of the chicken with oil.
Heat the air fryer to 375°F and cook for 18-20 minutes or until the bread crumbs are golden brown and the chicken is cooked through.
More Chicken Recipes You’ll Love!
Chicken Cordon Bleu Recipe
My Classic Chicken Cordon Bleu Recipe is easy to make and comes with a creamy Dijon Gruyere Sauce that’s the perfect complement to this delicious restaurant-style chicken dish.
Servings: 2
Calories: 1208kcal
Ingredients
- 10 ounces chicken breasts use 5-6 ounce boneless chicken breasts
- 4 slices Gruyere cheese can substitute Swiss cheese
- ¼ lb deli ham 4 slices are needed
- 1 ½ cups panko breadcrumbs can use regular or glueten-free bread crumbs
- 1 large egg with ¼ cup of cold water or milk added to make eggwash
- ½ cup all-purpose flour or gluten free flour
- ½ tsp sea salt
- ¼ tsp black pepper
Dijon Cheese Sauce
- 1½ tbsp butter
- 1 ½ tbsp flour
- 1 – 1 ½ cups chicken stock
- 2 tbsp Dijon mustard
- ½ cup Gruyere cheese shredded
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Instructions
Chicken Cordon Bleu
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Preheat oven to 350 degrees F
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Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
-
Turn the chicken so the shiny side is down, and place two slices of the ham in the middle of the breast.
-
Add half of the shredded gruyere to the center of the ham and fold the ham over to make a packet with the cheese in the middle of the ham.
-
Wrap the chicken breast around the ham packet, tucking all the ends in to seal the cordon bleu as much as possible.If you have time refrigerate the stuffed chicken for 20 minutes, it will help it keep its form.
-
Set up a breading station with flour seasoned with sea salt and black pepper, egg wash, and panko bread crumbs.
-
Coat the stuffed chicken breasts with the seasoned flour, using the opportunity to form the formed the stuffed breast into an oblong or round shape.
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Place the floured chicken into the egg wash coating completely. Use one whole egg whisked with cold water or milk to make the egg wash.
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Coat the egged chicken with the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them and making sure the stuffing is completely covered by the chicken.If you see any spots that aren’t well coated, dip that spot in the eggwash and apply more breadcrumbs.You can hold the breaded chicken breasts in the refrigerator for up to 8 hours. After holding you may need to recoat them in breadcrumbs if the chicken appears wet.
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Heat a large saute pan on medium-high heat and add about half an inch of vegetable oil. When the oil begins to shimmer carefully place the cordon bleu into the oil using tongs, seam side down.
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Allow to cook for about 2 minutes, then turn to the other side. Continue this process until all the sides of the cordon bleu have been browned.
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Place the browned cordon bleu on a baking sheet lined with parchment. Place the chicken on the middle rack of the preheated oven and bake for 25-30 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Dijon Gruyere Sauce
-
Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes. This is the roux.
-
Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add the additional chicken stock.
-
Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.
-
Add the gruyere cheese and whisk into the sauce. If the sauce is too thick, add water, milk or chicken stock to thin it out. As the sauce sits it will continue to thicken and may need additional liquid added.
-
Remove from heat, taste and reseason with sea salt and black pepper to taste. You can add additional Dijon if you like a stronger mustard flavor.
-
Hold the sauce on top of the warm stove until the chicken has finished cooking.
-
Spoon the sauce on the plate and set the cordon bleu on the side of the sauce. Garnish with chopped parsley and serve with your favorite sides.
Notes
*You can hold the breaded chicken breasts in the refrigerator for up to 8 hours. After holding you may need to recoat them in breadcrumbs if the chicken appears wet.
Yes, you can. Spray the surface of the baking dish and the cordon bleu with cooking oil or pan spray and bake for 30-35 minutes at 350 degrees or until the chicken has reached an internal temperature of 165 degrees F.
Yes, you can. Lightly spray the basket or cooking surface with the cooking oil of choice and place the chicken in the basket in a single layer. Make sure to leave space between each one of the cordon bleu so the heat can circulate. Spray the top of the chicken with oil.
Heat the air fryer to 375°F and cook for 18-20 minutes or until the bread crumbs are golden brown and the chicken is cooked through.
Nutrition
Calories: 1208kcal | Carbohydrates: 73g | Protein: 90g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 3015mg | Potassium: 1264mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 2mg | Calcium: 1034mg | Iron: 6mg
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