Chicken Cordon Bleu with Cheese Sauce Recipe

Chicken Cordon Bleu is a classic dish that epitomizes elegance and comfort in every bite. Originating from French cuisine, this timeless recipe has earned its place in homes and restaurants around the world for its delightful combination of tender chicken breast, savory ham, and melted cheese. When wrapped in a crisp, golden breadcrumb coating, the dish offers a beautiful contrast of textures—crispy exterior and juicy, flavorful interior.

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What truly elevates this dish is the indulgent cheese sauce that accompanies it. A rich, creamy cheese sauce adds a luscious layer of flavor and moistness, turning a simple breaded chicken into a gourmet experience. The sauce’s velvety texture and cheesy notes perfectly complement the salty ham and tender chicken, creating a harmony of tastes that is both comforting and sophisticated.

Perfect for special occasions, family dinners, or even an impressive weeknight meal, Chicken Cordon Bleu with Cheese Sauce is surprisingly easy to prepare. With simple ingredients and straightforward techniques, you can create a restaurant-quality dish right in your own kitchen.

In the following recipe, you will find comprehensive instructions to guide you through every step—from selecting the best chicken breasts and preparing the ham and cheese filling to mastering the breadcrumb coating and crafting the perfect cheese sauce. Additionally, you will discover tips on how to ensure the chicken remains juicy, suggestions for variations to suit your taste, and ideas for side dishes that pair beautifully with this dish.

Whether you’re a seasoned home cook or a kitchen novice, this recipe promises a delicious, satisfying meal that impresses every time. Prepare to delight your family and guests with Chicken Cordon Bleu that is crisp on the outside, tender and flavorful inside, all smothered in a decadent cheese sauce.

Instructions

Step 1: Prepare the Chicken Breasts

1. Select and Prepare Chicken
   Start with 4 boneless, skinless chicken breasts of even size to ensure uniform cooking. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps the coating adhere better.

2. Butterfly the Chicken
   Using a sharp chef’s knife, carefully butterfly each chicken breast. To do this, place the chicken breast flat on a cutting board, then slice horizontally through the thickest part, almost all the way through, and open it like a book. The goal is to create a thinner, even layer of chicken about ½ inch thick without cutting all the way through.

3. Flatten the Chicken
   Place a piece of plastic wrap or parchment paper over the butterflied chicken. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, roughly ¼ inch thick. This ensures even cooking and makes it easier to roll with the filling.

Step 2: Assemble the Chicken Cordon Bleu

1. Prepare the Filling Ingredients
   For each breast, you’ll need:

   • 2 slices of deli ham (preferably thinly sliced but substantial enough to cover the chicken)

   • 2 slices of Swiss cheese (or Gruyère cheese for a more authentic flavor)

2. Layer the Filling
   Place the flattened chicken breast on your work surface. Lay the ham slices evenly over the surface of the chicken. On top of the ham, layer the cheese slices. Make sure the filling stays inside the edges of the chicken to avoid spilling during rolling.

3. Roll the Chicken
   Starting from one long side, carefully roll the chicken breast tightly around the ham and cheese filling. Tuck in the sides as you roll to create a neat, compact roll. Secure the rolls with toothpicks or kitchen twine to keep them from unrolling during cooking.

Step 3: Bread the Chicken Rolls

1. Prepare Breading Stations
   Set up three shallow bowls or plates:

   • Bowl 1: All-purpose flour, seasoned with salt and pepper

   • Bowl 2: 2 large eggs beaten with 1 tablespoon of water or milk

   • Bowl 3: Plain breadcrumbs or panko breadcrumbs for extra crunch

2. Coat the Chicken Rolls

   • First, dredge each chicken roll in the seasoned flour, shaking off any excess.

   • Next, dip the floured chicken roll into the beaten eggs, making sure it is fully coated.

   • Finally, roll the chicken in the breadcrumbs, pressing gently to adhere the coating evenly.

3. Optional Step: Double Coating
   For an extra crispy crust, you can repeat the egg and breadcrumb steps once more. This double coating adds crunch but also increases cooking time slightly.

Step 4: Cook the Chicken Cordon Bleu

1. Preheat Oven and Prepare Pan
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

2. Sear the Chicken Rolls (Optional but Recommended)
   Heat 2 tablespoons of olive oil or butter in a large oven-safe skillet over medium-high heat. Carefully place the breaded chicken rolls seam side down and sear for about 2-3 minutes until golden brown. Turn and sear the other sides until all are nicely browned. This step helps lock in moisture and adds a beautiful color and texture.

3. Bake the Chicken
   Transfer the skillet to the preheated oven (or place the seared chicken rolls on the prepared baking sheet) and bake for 20-25 minutes. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer, indicating the chicken is fully cooked and safe to eat.

4. Rest the Chicken
   Remove the chicken from the oven and let it rest for 5 minutes before slicing. Resting helps the juices redistribute inside the meat, keeping it moist and tender.

Step 5: Prepare the Cheese Sauce

1. Gather Ingredients
   For the cheese sauce, you’ll need:

   • 2 tablespoons unsalted butter

   • 2 tablespoons all-purpose flour

   • 1 ½ cups milk (whole or 2%)

   • 1 cup shredded Swiss cheese or Gruyère cheese

   • Salt and white pepper to taste

   • A pinch of nutmeg (optional for a warm, subtle depth)

2. Make a Roux
   In a medium saucepan, melt the butter over medium heat. Once melted and bubbling, whisk in the flour and cook, whisking constantly, for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken the sauce.

3. Add Milk and Thicken
   Gradually pour in the milk while whisking to avoid lumps. Continue whisking frequently until the mixture thickens and starts to bubble gently, about 4-6 minutes.

4. Add Cheese and Season
   Remove the saucepan from heat and stir in the shredded cheese until fully melted and smooth. Season the sauce with salt, white pepper, and a pinch of nutmeg if using. Taste and adjust seasoning as needed.

5. Keep Warm
   Keep the cheese sauce warm on very low heat or cover until ready to serve. Stir occasionally to maintain smoothness.

Step 6: Serve

1. Slice the Chicken Rolls
   Remove the toothpicks or twine from the rested chicken rolls. Slice each roll into 1 to 1 ½-inch thick pieces to reveal the beautiful ham and melted cheese spiral inside.

2. Plate and Pour Sauce
   Arrange the slices on plates or a serving platter. Generously spoon the warm cheese sauce over the chicken or serve it on the side for dipping.

3. Garnish and Accompaniments
   Garnish with chopped fresh parsley or chives for color and freshness. Serve alongside classic sides like steamed vegetables, roasted potatoes, or a crisp green salad for a complete meal.