Ready in just 40 minutes, this easy chicken cordon bleu is the perfect combination of flavors and textures. The chicken stays juicy and tender while the ham adds a little saltiness, and the Swiss cheese becomes perfectly melted and oozy! This is easily one of my go-to recipes when I want something delicious and comforting. My kids love it, too, making it a win-win dinner for the whole family!
What’s in This Chicken Cordon Bleu Recipe?
Would you believe me if I told you my chicken cordon bleu recipe has less than 10 ingredients? It’s true! Simple ingredients but bold flavors – that’s what makes this dish so special.
Chicken: Use skinless, boneless chicken breasts for this recipe. They’re easy to pound thin and hold the filling well. Spices: Salt, pepper, chopped parsley, garlic powder, and a sprinkle of Montreal steak seasoning add so much flavor to the chicken and crispy crust. Cheese: Swiss cheese is the traditional choice for chicken cordon bleu. It melts perfectly and has a mild, nutty flavor. Ham: Thinly sliced deli ham is the easiest option. Canola Oil: For frying the chicken to crispy perfection. Crispy Fried Onions: My secret ingredient for added crunch and flavor in the breadcrumb coating. Breadcrumbs: Crisp, golden breadcrumbs give the cordon bleu chicken its signature crust. All-Purpose Flour: Used for dredging the chicken before coating it in the eggs and breadcrumb mixture. Eggs: Helps bind the breadcrumbs to the chicken.
How to Store and Reheat
Chicken cordon bleu is best served fresh so that the chicken stays crispy and the cheese is melty. However, if you do have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 350°F for about 10-15 minutes or until heated through. I usually wrap the chicken with the ham and cheese ahead of time and refrigerate it before frying. This means all I have to do is add the breadcrumbs and fry the chicken when I’m ready to serve! You can prepare the chicken 24-48 hours in advance (depending on how fresh your chicken is). It’s a great time-saving tip for busy weeknights!
Notes and Tips
Always cover the chicken in plastic wrap when pounding to stop them from sticking to the meat mallet. Make sure to preheat the oil before frying. It should be 350°F for the best results. Don’t overcrowd the pan, as this will bring down the temperature, and check the oil between batches. The internal temperature of cooked chicken should always be 165°F. When checking with a meat thermometer, be careful to only check the chicken (not the cheesy/ham layer) or you might get a false reading.
How to Make Chicken Cordon Bleu Step by Step
Season the Chicken: Season three boneless, skinless chicken breasts with 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon garlic powder. Pound the Chicken: Put one chicken breast between two sheets of plastic wrap. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1/2 inch. Repeat with the remaining chicken breasts. Stuff the Chicken: Remove the plastic wrap and place one slice of Swiss cheese on each chicken breast. Then, top the cheese with one slice of ham, then another slice of Swiss cheese, and a final slice of ham. In total, you’ll use six slices of Swiss cheese and six slices of ham. Roll the chicken up tightly and place it onto a sheet of plastic wrap. Wrap the Chicken: Tightly wrap each chicken breast roll in the plastic wrap and twist the ends to create a tight seal. Refrigerate the chicken for 30 minutes. Preheat the Oil: Add 2 inches of canola oil to a tall-sided pan. Preheat the oil until it reaches 350℉ on a deep-fry thermometer. Make the Breadcrumb Mixture: Put 1 cup of crispy fried onions into a food processor and pulse for around 20 seconds. Add the processed fried onions to a medium-sized bowl and mix with 1 cup breadcrumbs, 2 teaspoons parsley, and 1/2 teaspoon Montreal steak seasoning. Dredge the Chicken: In a separate bowl, add 1 cup of all-purpose flour. Then, in another bowl, add 3 eggs and whisk. Unwrap the rolled chicken and dip it into the all-purpose flour, then into the egg, and finally into the breadcrumb mixture. Make sure the chicken is fully coated in each layer. Fry the Chicken: Carefully place the breaded chicken cordon bleu into the preheated oil. Fry for approximately 7 minutes on each side until golden brown and the internal temperature reaches 165℉. Make sure you check the chicken’s temperature, not the cordon bleu stuffing. Serve: Once finished, take the chicken out of the oil and place it onto a paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides!
Can you bake chicken cordon bleu instead of frying?
This recipe is best made by frying the chicken, but you can also oven-bake it. Preheat your oven to 400°F and place the coated chicken on a baking sheet. Bake for about 25 minutes or until the internal temperature reaches 165°F. The breaded coating won’t be as crispy as when fried, but the dish will still be delicious! I suggest checking out my baked chicken cordon bleu recipe if you prefer the oven-baked method.
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title: “Chicken Cordon Bleu Recipe” ShowToc: true date: “2024-10-28” author: “Lillie Olsen”
My Chicken Cordon Bleu recipe looks as good as it tastes! Oven-baked to perfection, these beauties come out tender in the middle and crunchy on the outside, with a flavor-packed ham and cheese filling. Perfect for when you want something that feels fancy but is actually super simple to make!
Tips for Success
You can use store-bought thin-sliced chicken breasts to save time (skip step 1). To tell when the chicken is fully baked, insert an instant-read thermometer into the thickest part of the meat (not into the filling!). It should read 165°F when the meat is fully cooked. At the end of the cooking time, you can broil the chicken for a few minutes to increase browning.
Serving Suggestions
I like to top my chicken cordon bleu with mustard cream sauce and serve it with rice or mashed potatoes and a side of lemon parmesan broccoli, bacon green beans, or asparagus. I recommend preparing chicken cordon bleu and freezing before baking for the best results. Freeze unbaked chicken cordon bleu in an airtight container for up to 3 months. Let the chicken thaw in the refrigerator overnight before baking according to the recipe.
How to Make Chicken Cordon Bleu Step by Step
Pound the Chicken: Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center of the wrap. Cover with a second piece of plastic wrap. Using a rolling pin or meat mallet, pound the chicken until it is about doubled in size and is an even thickness throughout. Stuff the Chicken: Remove the top piece of plastic. To the chicken, layer on 2 pieces of ham, then 1 ounce of freshly grated Swiss cheese. Start at the smaller pointed end of the breast and use the plastic wrap to roll the chicken into a log. Twist both ends of the plastic wrap to tighten the log. Repeat with the remaining 3 chicken breasts. Refrigerate the rolled chicken breasts for 30 minutes or up to overnight. Make a Breading Station: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Grab 3 shallow bowls. In the first, whisk together ¼ cup of all-purpose flour with a pinch of salt and pepper. In the second bowl, whisk 2 large eggs, and in the third bowl, whisk together 1 cup of Panko breadcrumbs, ½ teaspoon of garlic powder, ½ teaspoon of dried thyme, and a pinch of salt and pepper. Bread the Chicken: Unwrap one chicken breast, gently dredge it in the flour, then the eggs, and finally the panko. Place onto the sheet pan and repeat with the remaining chicken. Bake the Chicken: Brush the chicken generously with 2 tablespoons of melted unsalted butter and bake for 20-25 minutes until golden and the chicken is cooked through (165°F). Serve and enjoy!
