Ingredients in Classic Chicken Cordon Bleu

One of the greatest things about this recipe is that it uses minimal ingredients, which are all very common. These simple ingredients make a delicious meal that will become a staple in your home. Follow the recipe card below for exact measurements.

Chicken

Chicken breast: Boneless skinless chicken breast pounded thin. Deli Ham: Use thinly sliced ham to make rolling a success! You don’t want the center to be too thick, or it will make rolling difficult. Swiss Cheese: This cheese is wonderful, but gouda or provolone works well, too. You want a creamy cheese that melts. Flour, salt, onion powder, and pepper: This makes up the first part of the first breading station, which perfectly seasoned the chicken simultaneously. Butter: Adds richness and flavor to the breading and helps the breadcrumbs stick. Italian Bread Crumbs: I like panko; they’re light and super crispy, but other types will also work.

Sauce

Olive Oil: Just a touch is mixed with the breadcrumbs, which helps them get crunchy and a touch of color too. I just use my hands to mix the oil into the breadcrumbs. Chicken Broth: Use a low sodium, good-quality stock. Or make my homemade chicken broth. Thyme: I love to use fresh thyme, but you can also use dried. Feel free to use other herbs like sage, basil, and oregano. Heavy Cream: Make the sauce rich, creamy, and so delicious. Dijon Mustard: Dijon is definitely best here because it gives a light tang and a good mustard flavor. Cornstarch and Water: This simple mix will thicken your sauce without changing the flavor.

How to Make Chicken Cordon Bleu

You will love this oven-baked recipe that tastes like fried chicken because of the golden and crispy outside. Here are the step-by-step details for making chicken cordon blue, but check out my tips below this section for all the tips to make them perfect.

Chicken

Chicken Cordon Bleu Sauce

Pound the Chicken: Pounding the chicken tenderizes the meat. It also makes it larger for filling and rolling. Most importantly, it makes the meat thickness the same so it cooks evenly. Ham first, then Cheese: Place a thin layer of ham all over the chicken first. Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it, creating a little parcel. This locks the gooey cheese in, so there’s less chance of it escaping. Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap. Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them too much, which may cause them to unroll. Use a rack: Place the chicken on a rack on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel, meaning crispy breadcrumbs all over. No soggy bits and no need to turn them. Freezing Tips: Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding its shape, making it easier to handle and again making sure that cheese can’t escape once it starts baking.

In the Refrigerator: Place leftovers in an airtight container and store in the refrigerator for up to 5 days. In the Freezer: Prepare the recipe through the breading of the chicken. Wrap the chicken breasts in a freezer-safe container or sealable freezer bag.  Freeze for up to 3 months.  Thaw in the refrigerator overnight and follow the baking instructions.

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