Classic Chicken Cordon Bleu Recipe

There are some dishes that transcend time, geography, and food trends—elegant enough for special occasions, yet comforting enough for a weeknight dinner. Chicken Cordon Bleu is one such dish. Wrapped in layers of golden breading, salty ham, and melted Swiss cheese, it delivers a delightful crunch followed by rich, savory, and melty satisfaction. It’s no surprise that this iconic recipe has remained a favorite across kitchens for decades.

At its heart, Chicken Cordon Bleu is deceptively simple: a chicken breast, pounded thin, layered with cured ham and cheese, then rolled, breaded, and either baked or pan-fried until crisp and golden. The name, which translates to “blue ribbon” in French, evokes the sense of prestige once associated with elite French cuisine. Though its roots are European—drawing inspiration from dishes like schnitzel and veal cordon bleu—this recipe has long been embraced in American households, restaurants, and culinary schools alike.

Part of its charm lies in the interplay of texture and flavor. The exterior is crisp and golden, encasing a center of tender chicken and gooey cheese, offset by the saltiness of ham. It’s a study in contrasts: soft and crunchy, mild and bold, comforting and refined. When paired with a creamy Dijon or Mornay sauce, the dish becomes restaurant-worthy in flavor without requiring advanced culinary skills.

Over the years, Chicken Cordon Bleu has taken on countless variations—some baked, others fried; some served with sauce, others without. While many modern takes attempt to simplify or reinvent the dish, the traditional preparation remains a culinary rite of passage. It demands care: the right pound on the meat, a patient roll, careful breading, and just the right heat to seal everything in without losing moisture.

In this comprehensive recipe guide, we’ll walk you through everything you need to know to master the classic Chicken Cordon Bleu, from selecting the right cut of chicken to ensuring a perfect seal so your cheese stays inside (where it belongs). You’ll learn how to pound, layer, roll, and bread like a professional. We’ll also explore alternative cooking methods—such as air frying or oven baking—as well as regional twists and pairing ideas.

Whether you’re preparing a romantic dinner, entertaining guests, or simply looking to sharpen your culinary skills, this is a dish worth learning properly. Few recipes capture the indulgence of European comfort food as well as Chicken Cordon Bleu, and once you’ve mastered the technique, you’ll find it surprisingly versatile.

So tie on your apron, clear your countertop, and preheat your oven (or oil). It’s time to bring this blue-ribbon classic to life in your own kitchen.

Step-by-Step Instructions: Classic Chicken Cordon Bleu

Step 1: Prepare Your Workspace

Before you begin handling raw chicken and assembling the dish, make sure your kitchen is clean and well-organized. Set up a clean cutting board, a meat mallet (or rolling pin), plastic wrap, and a baking sheet lined with parchment or foil. You’ll also want a few shallow bowls for dredging later.

Step 2: Butterfly and Pound the Chicken

Ingredients needed:

• 4 boneless, skinless chicken breasts (6–8 oz each)

2.1: Butterfly the Breasts

Place one chicken breast flat on your cutting board. Using a sharp knife, slice it horizontally, starting from the thicker end and working your way through to the thinner end—being careful not to cut all the way through. You want to open the breast like a book.

Chef’s Note: This ensures even thickness and provides a large enough surface for stuffing and rolling.

2.2: Pound Evenly

Place the butterflied chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound it to about ¼ inch thickness.

• Work from the center outward.

• Avoid tearing the meat.

• Repeat for all 4 chicken breasts.

Step 3: Layer the Fillings

Ingredients needed:

• 4 slices of quality deli ham (thin to medium thickness)

• 4 slices of Swiss cheese (or Gruyère for a stronger flavor)

3.1: Add Ham and Cheese

Lay the pounded chicken flat. Arrange one slice of ham over the surface, avoiding the edges slightly. Top with one slice of cheese.

Optional Tip: Double the layers if you want extra cheesy or meaty cordon bleu, but this makes rolling and sealing trickier.

Step 4: Roll the Chicken

4.1: Roll Tightly

Starting from the shorter end of the chicken breast, roll it up tightly like a jelly roll, enclosing the ham and cheese.

4.2: Secure the Roll

Tuck in the ends as you go. To keep the roll intact:

• Use toothpicks to pin the seams shut.

• Optionally, tie with butcher’s twine.

• Place the roll seam-side down on a plate.

Refrigerate for 20–30 minutes after rolling. This helps it firm up, making the breading and cooking process more secure.

Step 5: Bread the Chicken

Ingredients needed:

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup breadcrumbs (preferably panko for extra crunch)

• Salt and pepper, to taste

• ½ tsp garlic powder (optional)

• 1 tsp dried parsley (optional)

Prepare a dredging station with three shallow bowls:

1. Flour – Seasoned with salt, pepper, and optional garlic powder

2. Egg Wash – Beaten eggs

3. Breadcrumbs – Panko mixed with optional parsley for color

5.1: Dredge Each Roll

• Coat each chicken roll lightly in flour. Shake off the excess.

• Dip in the egg wash, turning to coat.

• Roll in breadcrumbs, pressing lightly so the coating adheres.

Place the breaded rolls back on a clean plate or sheet pan.

Step 6: Cook the Chicken

You have two classic cooking options: pan-frying + baking, or baking only. We’ll start with the traditional approach.

Option 1: Pan-Fry, Then Bake (Classic Method)

6.1: Sear in a Skillet

• Heat 2–3 tablespoons of oil (neutral, like canola or vegetable oil) in a large skillet over medium heat.

• Once shimmering, place each chicken roll seam-side down and sear on all sides until golden (about 2–3 minutes per side).

• You’re not cooking the chicken through—just crisping the exterior.

6.2: Finish in the Oven

Transfer seared rolls to a baking dish. Bake at 350°F (175°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

Let rest 5–10 minutes before slicing.

Option 2: Bake-Only Method (Healthier Version)

• Preheat oven to 375°F (190°C).

• Arrange breaded chicken rolls in a greased baking dish or on a parchment-lined baking sheet.

• Lightly spray the tops with cooking spray or brush with melted butter.

Bake uncovered for 30–35 minutes, or until golden brown and the center reaches 165°F (74°C).

Step 7: Optional Dijon Cream Sauce (Highly Recommended)

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup whole milk or half-and-half

• 1 tablespoon Dijon mustard

• ½ teaspoon garlic powder

• Salt and pepper to taste

• ¼ cup grated parmesan cheese (optional)

7.1: Make the Sauce

1. Melt butter in a small saucepan over medium heat.

2. Whisk in flour to make a roux. Cook for 1–2 minutes.

3. Gradually whisk in milk and bring to a simmer.

4. Stir in Dijon, garlic powder, and parmesan (if using).

5. Simmer until thickened to your liking. Adjust seasoning.

Drizzle over sliced cordon bleu for a restaurant-quality finish.

Step 8: Serve and Garnish

Remove toothpicks or twine. Slice rolls on the bias for beautiful presentation. Plate with a drizzle of sauce, a sprinkle of parsley, and serve alongside one or more of the following:

• Garlic mashed potatoes

• Roasted asparagus or green beans

• A crisp green salad with vinaigrette

• A glass of white wine (see pairings section)