Buttery chicken, salty ham, melted Swiss… this chicken cordon bleu is a hot, cheesy hug of a meal. With chicken breasts, ham, cheese, breadcrumbs, and a silky lemony cream sauce, it smells like comfort and tastes like something far fancier than it actually is.
There’s something endlessly satisfying about slicing into a crispy golden roll of chicken and discovering that swirly spiral of melty cheese and savory ham. It’s like a surprise party inside dinner. While it sounds like something out of a French bistro (and looks pretty fancy once plated), chicken cordon bleu isn’t a high-maintenance diva. It’s date-night-worthy, but simple enough to make on a Tuesday if your week needs a little edible pep talk.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Cordon Bleu
This isn’t a food fairy tale, just a simple, solid recipe that really works. If melty-inside, crispy-outside food is your thing (and why wouldn’t it be?), you’re gonna enjoy this roll-up situation.
- Ridiculously simple to make: You just pound, assemble, roll, coat, bake, and maybe snack on some extra cheese while you’re at it.
- Crispy-crunchy outer shell: That breadcrumb coating turns into edible gold in the oven, and yes, we’re into it.
- Cheesy, hammy center: Kind of like a warm, savory lava flow… but, you know, ham.
- Flexible ingredients: Got Gruyère instead of Swiss? Prefer a smoked deli ham? Go for it. It’s a forgiving dish.
- That sauce, though: A creamy, tangy blanket for your cordon bleu that secretly taste-tests great by the spoonful.
- Perfect make-ahead option: Roll ’em early, toss ’em in the oven when you’re ready. Instant hero status.
Ingredient Notes
Just a quick stroll through the fridge and pantry, and you’re halfway there. Here’s the juicy breakdown (not literally juicy, that comes later).
- Boneless, skinless chicken breast halves: Try to pick fairly even pieces for easy rolling. Pounding them thinner helps the cheese melt just right without overcooking.
- Salt and pepper: Always the MVPs. Go big with fresh black pepper if you like a little spice kick in the background.
- Swiss cheese (or Gruyère): Swiss is classic here, but Gruyère makes everything a bit fancier, a bit nuttier. Both melt like dreams.
- Deli ham: Thin-sliced works best for rolling. Black forest or honey ham? Totally up to you. Just don’t over-stack or it’ll unravel like a bad friendship.
- Seasoned bread crumbs: Adds crispy crunch without much effort. If you only have plain, toss ’em with a pinch of herbs and garlic powder.
- Egg: Our golden glue. Helps the crumbs stick like they mean it.
- Butter: Just a dab adds toasty richness on top. Don’t skip it. Promise.
- Cream of chicken soup: Yes, canned. Don’t @ me. It’s the creamy base that makes the easy sauce feel surprisingly gourmet.
- Sour cream: Adds tang and richness (and cuts the salt just a little). Greek yogurt works if needed.
- Lemon juice: Just enough zing to lift the sauce from sleepy to mmm, what’s in that??
How To Make This Chicken Cordon Bleu
Once you’ve got your ingredients out and maybe a little snacky cheese in your mouth, here’s how to pull this whole thing together.
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Preheat the oven to 350°F and grease your baking dish: Start simple. Hot oven, slick dish, boom.
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Pound the chicken thin: Place your chicken between two sheets of plastic wrap or parchment and gently smack it with a meat mallet (or the bottom of a heavy skillet, in a pinch). You want it around ¼ inch thick. Thin but not shredded jeans thin.
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Season up: Sprinkle both sides of each piece with salt and pepper. Don’t be shy—it’s the base flavor, and bland chicken is a no-go.
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Dip, layer, roll: Dunk the chicken in the beaten egg until well coated, then lay a slice of ham and a slice of cheese neatly on top. Roll it up tightly like a meaty, cheesy sleeping bag. Tuck in the sides if you can and secure it with toothpicks like a little chicken scroll.
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Coat in breadcrumbs: Roll each stuffed breast gently in the bread crumbs, pressing lightly so they stick. It’s a massage more than a roll-through.
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Butter it up and bake: Place them seam-side down in your baking dish and top each roll with a little pat of butter. Stick ‘em in the oven for about 30 to 35 minutes. You’re looking for golden edges and juices that run clear.
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Add more cheese and melt: Because why stop there? Add a half slice of Swiss to each top and pop them back in the oven for 3 to 5 minutes. Cheese puddle alert.
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Make the sauce: While the chicken bakes, warm the cream of chicken soup, sour cream, and lemon juice in a small saucepan over medium heat. Stir until it’s silky. Taste it. Dance a little. Then keep warm on low.
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Toothpick removal and serving: Nobody wants a surprise crunch in their dinner. Remove those toothpicks (carefully), plate your golden beauties, and drizzle that sauce right over the top. Or serve it on the side like the classy person you are.
Storage Options
So, you made extra? Good thinking. Chicken cordon bleu makes for a dreamy next-day lunch or “yay me” solo dinner.
If you’ve got leftovers, store them in an airtight container in the fridge. They’ll keep for about 3 to 4 days, and the flavor actually deepens a bit as it sits. When you reheat, go for the oven (350°F for 10–15 minutes) to keep the crispiness going. Microwaving works, but it does smoosh the crust a bit.
Freezing? Yep, you can. I recommend freezing before baking. Do all the steps up to rolling and breading, then wrap each roll tightly in plastic wrap, pop them in a freezer-safe bag, and store for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual.
Already baked and want to freeze? You can, but wrap tightly to avoid freezer funk. And maybe store the sauce separately or remake it fresh when serving again.
Variations and Substitutions
Even if you don’t have every ingredient exactly as listed, you can definitely get creative (still tasty, still cheesy, still golden).
- Gruyère instead of Swiss: It gives a nuttier, slightly funkier note—in the good, melty cheese kind of way.
- Chicken thighs instead of breasts: They’ll be a little trickier to roll but juicier in flavor. Pound well and trim any extra folds.
- Breadcrumbs swap: Try panko for more crunch, or go rogue with crushed crackers. Season as needed!
- Sauce alternates: Out of sour cream? Try Greek yogurt or even cream cheese thinned with a splash of milk.
- No deli ham? Leftover prosciutto, turkey slices, or even a few crisp strips of bacon can step in beautifully. For ideas on meat subs, here’s a great guide to pancetta substitutes if you’re feeling adventurous.
What to Serve with Chicken Cordon Bleu
You’ve got rich, cheesy chicken in the spotlight. Now it needs a good supporting cast. Here’s what balances the plate.
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A pile of buttery mashed potatoes leans into the whole cozy vibe. That creamy sauce just melts right into the mash like a warm potato hug. Add roasted garlic if you’re feeling bold (and don’t mind a little dragon breath).
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Bright green beans or roasted broccoli crisp up in contrast to that golden breadcrumb crust. If you want to zhuzh ‘em, try a squeeze of lemon or a sprinkle of Parmesan.
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A light salad with a tangy vinaigrette helps reset your palate between bites. Seriously, the acidity cuts through all the gooey cheese and feels grown-up. Bonus: fewer dishes.
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A crusty French baguette. No explanation needed. Mopping up leftover sauce is a sacred ritual.
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If you’re channeling your inner bistro chef, pair it with a dry white wine or even a light cider. Honestly, even a fizzy water with lemon feels kinda fancy here.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chicken cordon bleu ahead of time?
Yes, and honestly, doing so is a game-changer for dinner parties or weeknights when energy is running on fumes. You can fully assemble the chicken rolls (all rolled, breadcrumbed, and snug in the dish) and refrigerate them for up to 24 hours before baking. Just add a few more minutes to the bake time if they’re going straight from the fridge to the oven.
What’s the best cheese to use for chicken cordon bleu?
Swiss is traditional and works great—melts like a dream and plays nice with ham. But don’t sleep on Gruyère if you want something nuttier and a bit more upscale-feeling. Provolone or mozzarella work in a pinch, though they won’t bring the same punch of flavor. Avoid anything too oily or soft (sorry, brie, not this time).
How do I prevent the cheese from leaking out during baking?
Ah, the eternal cheese escape. A tight roll is your best defense—start rolling from the thinner end, and tuck those sides in like you’re putting a baby chicken to bed. Secure it with toothpicks (don’t forget to remove them later!), and don’t overstuff the middle with cheese. A little goes a long way once it melts.
Can I make this gluten-free?
You sure can. Just swap the breadcrumbs with a gluten-free alternative (there are tons out there now), and double-check your cream of chicken soup label—some canned versions sneak in gluteny thickeners. Also, if you’re using deli ham, peek at that ingredient list too. Some slices slyly sneak in wheat.
Chicken Cordon Bleu
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breast halves pounded to 1/4 inch thick
- salt and freshly ground black pepper to taste
- 4 slices Swiss cheese or Gruyère, about 1 ounce per slice
- 4 slices deli ham thinly sliced, about 1 ounce per slice
- 1 egg beaten
- 1 cup (100 g) seasoned bread crumbs or plain, tossed with a pinch of herbs and garlic powder
- 2 tbsp (28 g) unsalted butter cut into 4 pats
Sauce
- 1 can (295 g) cream of chicken soup about 10.5 ounces
- 1/2 cup (120 g) sour cream or Greek yogurt
- 1 tbsp (15 ml) lemon juice fresh squeezed preferred
- 2 slices Swiss cheese for melting on top at the end, optional
Equipment
- Meat mallet or heavy skillet
- Baking Dish
- Small Saucepan
- Plastic wrap or parchment
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap or parchment. Pound gently with a meat mallet or rolling pin until about 1/4 inch thick.
- Season both sides of the chicken with salt and black pepper.
- Dip each chicken piece in beaten egg to coat completely.
- Lay a slice of ham and a slice of Swiss (or Gruyère) on each chicken piece. Roll up tightly, tucking the ends in, and secure with toothpicks.
- Roll each stuffed chicken breast in the bread crumbs, pressing gently to adhere.
- Arrange the rolled chicken, seam-side down, in the prepared baking dish. Top each roll with a pat of butter.
- Bake for 30–35 minutes, until golden brown and the juices run clear.
- Place a half slice of Swiss cheese atop each roll. Return to the oven for 3–5 minutes until melted.
- While the chicken bakes, make the sauce: In a small saucepan over medium heat, combine the cream of chicken soup, sour cream, and lemon juice. Stir until smooth and warmed through. Keep on low until ready to serve.
- Remove toothpicks, plate the chicken, and spoon the warm sauce over each roll (or serve sauce on the side).
