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Learn how to make restaurant-quality chicken cordon bleu at home with this easy-to-follow recipe.
Tender chicken breasts rolled around savory ham and melty Gruyère cheese, coated in buttery panko, and baked until golden and crisp—that’s chicken cordon bleu. It’s one of those dishes that looks and tastes like something you’d order at a nice restaurant, but it’s totally doable at home with the right technique. The biggest challenge is keeping the cheese from leaking out during baking. I’ve got a simple trick for that: wrap the cheese in ham before rolling it up in the chicken.
While the chicken bakes, I whip up a simple Dijon cream sauce that really takes the dish over the top. This chicken cordon bleu recipe is a wonderful choice for holidays or special occasions, and although it takes a little extra effort, it’s the kind of dinner you’ll be so proud to serve.
“This recipe is outstanding! The sauce is absolutely delicious, a big hit with the entire family!”
What You’ll Need To Make Chicken Cordon Bleu
- Chicken breasts: Use large boneless, skinless breasts that can be sliced in half horizontally and pounded thin. Avoid thin-sliced cutlets, which are usually too small to roll around the filling.
- Black Forest ham: Thin slices are easiest to fold around the cheese and help keep it from leaking out during baking.
- Gruyère cheese: My first choice for its rich, nutty flavor and smooth melt. Emmenthal or Swiss cheese also work well.
- Panko, butter, and Parmesan: The combination creates a flavorful, golden crust without frying.
- Flour, eggs, and Dijon mustard: The flour and egg help the breadcrumbs adhere, while a little mustard adds flavor to the coating.
- For the sauce: Shallots, chicken stock, heavy cream, Dijon mustard, Parmesan, and thyme come together in a quick, creamy sauce you can make while the chicken bakes.
- Jump to the printable recipe for precise measurements
How to Make Chicken Cordon Bleu
Slice and pound the chicken: Halve the chicken breasts horizontally into flat fillets. Place each fillet in a freezer bag and pound to an even ⅛ to ¼-inch thickness using a meat mallet or rolling pin. This both tenderizes the chicken and makes it easy to roll.
Create the ham and cheese packets: Place a heap of shredded Gruyère in the center of each slice of ham.
Fold the ham over the cheese, starting with the sides and then the top and bottom. This encases the cheese within the ham, forming neat packets that keep the cheese contained as the chicken bakes.
Assemble and roll: Lay each piece of chicken on a piece of plastic wrap and season with salt and pepper. Place a ham and cheese packets on top of the seasoned chicken.
Roll the chicken, enclosing the ham and cheese packet tightly. Wrap the chicken tightly in the plastic wrap, twisting both ends to form a log-like shape. Refrigerate for at least 30 minutes or up to 1 day to help the bundles hold their shape.
Bread the chicken: Set up a breading station with three shallow bowls: flour in the first, beaten eggs and mustard in the second, and panko breadcrumbs mixed with butter, Parmesan, and seasoning in the third.
Remove the plastic wrap from the chicken cordon bleu rolls. Gently dredge each roll in the flour, coating evenly all around. Dip in the egg/mustard mixture, then dredge in the panko.
Bake: Place the breaded chicken on a foil-lined baking sheet and bake until lightly golden and cooked through.
Make the sauce: While the chicken bakes, cook the shallots in butter until softened, then stir in the flour. Add the chicken stock and bring to a boil, followed by the cream, seasonings, mustard, and Parmigiano Reggiano. Simmer for a few minutes, until thickened, then stir in the thyme.
Serve: Slice the chicken if desired and serve with the sauce.
Make-Ahead, Storage, and Freezing Instructions
Make ahead: You can assemble the chicken rolls up to 1 day in advance. Keep them tightly wrapped in plastic wrap in the refrigerator. If you’d like to bread them ahead, do so no more than 3 hours before baking, and refrigerate uncovered to help keep the coating crisp.
Storage: Refrigerate leftover cooked chicken in an airtight container for up to 3 days. Reheat in a 325°F oven, loosely covered with foil, until heated through. The sauce can be refrigerated separately and gently reheated over low heat, adding a splash of chicken stock or cream if needed.
Freezing: You can freeze the assembled, unbreaded chicken rolls for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. Thaw completely in the refrigerator before breading and baking as directed.
Video Tutorial
Chicken Cordon Bleu
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1½ lbs/680 g)
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 4 thin slices black forest ham
- 1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted and cooled slightly
- ¼ cup grated Parmigiano Reggiano cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
For the Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons minced shallots, from 1 to 2 shallots
- 2 tablespoons all-purpose flour
- 1½ cups chicken stock (or broth)
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1 teaspoon fresh chopped thyme (or ½ teaspoon dried)
Instructions
For the Chicken
- Slice and pound the chicken: Cut the chicken breasts in half horizontally to make 4 fillets. Working one at a time, place each fillet in a resealable freezer bag and pound with a meat mallet or rolling pin to an even ⅛- to ¼-inch (3- to 6-mm) thickness.
- Season the chicken: Place each fillet smooth side down on a 12 x 16-inch (30 x 41-cm) piece of plastic wrap, positioned horizontally. Season the rough sides with ½ teaspoon each of the salt and pepper, divided evenly among the fillets (you'll use about ⅛ teaspoon salt and pepper for each piece of chicken).
- Make the ham and cheese packets: Place ¼ cup (30 g) shredded cheese in the center of each ham slice. Fold the sides over the cheese, then fold the top and bottom to enclose it completely. Place seam-side down.
- Roll the chicken: Place a ham and cheese packet near the end of each chicken fillet closest to you. Roll the chicken tightly around the filling, tucking in the sides as you go. Wrap each roll snugly in the plastic wrap, twisting the ends to form a compact log. Refrigerate for at least 30 minutes or up to 1 day.
- Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
- Prepare the breading: Set out three large shallow bowls. Place the flour in the first. Beat the eggs and mustard in the second. In the third, combine the panko, melted butter, Parmigiano Reggiano, and the remaining ¼ teaspoon each of salt and pepper.
- Bread the chicken: Remove the plastic wrap from the chicken rolls. Dredge each roll in the flour, coating evenly; dip in the egg mixture; then coat with the panko mixture, turning and patting gently to help it adhere. Place on the prepared baking sheet.
- Bake: Bake the chicken for about 25 minutes, until lightly golden and cooked through. Allow the chicken to rest on the baking sheet for 5 minutes before serving.
For the Sauce
- While the chicken bakes, melt the butter in a medium skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the flour and cook, stirring constantly, for about 1 minute.
- Gradually stir in the chicken stock and bring to a boil. Add the cream, salt, pepper, mustard, and Parmigiano Reggiano. Simmer until thickened, about 2 minutes. Stir in the thyme, then taste and adjust the seasoning if necessary.
- Serve the chicken with the sauce. If slicing into pinwheels, use a serrated knife and a gentle sawing motion to avoid disturbing the delicate breading.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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What to Serve with Chicken Cordon Bleu
Since chicken cordon bleu is a bit of a project, I like to keep the rest of the meal easy. For a holiday dinner or special occasion, I’d serve it with creamy make-ahead mashed potatoes and French green beans. Roasted asparagus is another great option, especially in spring. For dessert, something you can make ahead, like chocolate mousse or crème brûlée, would be perfect.
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Wonderful and simple.
Another great recipe! I made this for 13. It was nice to assemble them the night before. I followed the suggestion of another chef and browned the panko in a 350 oven for a few minutes to make the color deeper. I then put them in the flour/egg/panko mix an hour before guests were coming and kept them in the refrigerator. Because I had so many of them to cook, I increased the cooking time to 40-45 minutes. I doubled the sauce instead of tripling it and had plenty. Everyone said it was the best Cordon Bleu ever.
Hi,
Further to a previous comment. I made this in a test run for company and it was delicious. I had decided I would use your crispy roasted potatoes and your roasted carrots. I only have 1 oven so this will not work. I planned to have a caprese salad( a fav with this group) and a mixed green salad. Your thoughts on a potato and veggie.
many thanks.
Nancy
Hi Nancy, if I’m understanding correctly, it sounds like you won’t be able to use the oven for anything other than the chicken? If so, I’d recommend these make ahead mashed potatoes or these Parmesan smashed potatoes. And for a veggie, these green beans would be lovely.
great thank you will check out your suggestions. 🙂
Cheers,
Nancy
I made this and it’s a keeper! Love that part can be made the day before. It was easy to finish up tonight and it’s soooo good! I learned a couple of things to try for next time…..get smaller breasts and have the ham sliced super thin. Mine was not as gorgeous as the picture….but goodness, it was delish! Thank you for sharing your gift with us! You are my go to chef!
This recipe is absolutely wonderful. I’ve tried many recipes for Chicken Cordon Bleu and this one is by far, the very best. I used prosciutto instead of ham because that’s what I had but followed the recipe as written.
My whole family loved this dish. I have to share that I was worried it wouldn’t turn out because my chicken breasts were small and the ham was too thick. As I was rolling them, they weren’t holding together; I kept thinking, this is going to be a mess. Good news! They turned out perfectly! I couldn’t believe it. The time in the plastic wrap really was the magic trick. They made a delicious Sunday dinner. Remember, always trust Chef Jen’s recipes! 😃
Hi,
I plan to make this wonderful sounding recipe for a Christmas dinner party of 8 guests.I like the fact that so much can be done ahead. I will also have your roasted carrots plus 2 salads – a green and a capresse salad. What kind of potato/rice would go best with it.? How many pieces of chicken do you suggest I prepare. Enough for 2 each? Your thoughts are appreciated.
Many thanks
Nancy
Hi Nancy, for eight guests, I’d suggest 4 large chicken breasts. (You can double that if you want to have enough for people to have two each, but I don’t think it’s necessary.) And I think what you’re serving would pair really nicely with these roasted potatoes. Please LMK if I can help in any other way!
HI Jennifer, thank you for your quick and helpful reply. I checked your roasted potato recipe and it sounds great except I cannot use garlic. Do you have a thought to a substitute for the garlic that isn’t hot or spicy and I do know I can always just make it without and it would be fine too. Again many thanks.
Cheers,
nancy
Hi Nancy if onions are OK, you can replace the garlic in the roasted potatoes recipe with 1 teaspoon finely chopped shallots or ½ teaspoon onion powder, both of which offer savory depth without fresh garlic.
Great! Thank you very much.
Cheers,
Nancy
Wow, this recipe is impressive. I stuffed two with ham and two with smoked turkey, loved them both. Followed the recipe with no changes. The sauce was also delicious. I was looking for a special recipe for Christmas and I think I found it!!
Can this be made ahead and frozen after breading with baking later?
Hi Lori, I haven’t done that before, but I think you could.
I made this a month ago for friends, and it was delicious, so now I’m making it tomorrow for a wine tasting party of 17 at our house. I made the sauce today and plan to prep the chicken in the morning. I will bread and bake it before the guests arrive, but I wonder when to cut and arrange the chicken on a platter. I prefer to do that about one hour before serving (keeping warm in an insulated casserole carrier), but I worry about the cheese. Will it be okay, or will it seep out of the chicken and look like a mess? My goal for it is to look like the photo you show of the chicken on the plate.
Hi MaryDee, I’m obviously weighing in too late to help, but what you suggested sounds like it should’ve worked. How did it come out?