Thin chicken breasts, sliced ham, and provolone cheese are rolled together, covered in panko bread crumbs and baked until golden brown in this Chicken Cordon Bleu recipe. Finished with a creamy mustard based sauce for some tang, this recipe is full of rich, decadent flavors in every bite.
Chicken cordon bleu is a classic dish that I could not live without! I love the warm and inviting nature of this dish, and the wide variety of flavors that it holds. With each bite you get a delicious mix of sweetness, tanginess, and savoriness.
One of our favorite things about this dish is how easy it is to put together. This dish sounds and looks gourmet, but it only requires a little bit of prep work and cooks in less than 40 minutes.
Table Of Contents
Why You'll Love This Recipe
- Looks complicated, but is easy to make.
- Packed with a variety of mouth-watering flavors.
- Warm, comforting, and gourmet!
Ingredients for the chicken:
- Chicken Breasts— Boneless and skinless.
- Sliced Ham— You’ll need thin pieces of ham. Any deli meat will work.
- Provolone Cheese—You can also use swiss cheese.
- Eggs—To help the bread crumbs stick and create a nice coating.
- Milk—You can use whole, skim, or 2% milk.
- Bread Crumbs— A mixture of panko and Italian seasoned bread crumbs.
Ingredients for the sauce:
- Butter—Both salted and unsalted butter will work.
- Flour—Acts as the thickener of your sauce..
- Heavy Cream—Serves as the base of the sauce.
- Dijon Mustard—Add a creamy tang to your sauce.
- Parmesan Cheese—Freshly grated will work best.
How to Make Chicken Cordon Bleu
- Preheat the oven. Use a meat tenderizer to pound each piece of chicken into a thin sheet.
- Place a slice of ham and cheese on each piece of chicken and tightly roll up each chicken breast. Use toothpicks to hold each piece of chicken together.
- Whisk the eggs and milk together in a small bowl. Combine the breadcrumbs in a separate bowl.
- Dip each piece of chicken in the egg mixture and then the breadcrumbs. Make sure that each piece of chicken is evenly coated in breadcrumbs.
- Melt some butter in a cast iron pan and then add the chicken. Cook until the chicken is lightly browned on both sides.
- Cook until the chicken is lightly browned on both sides.
- Melt the butter for your sauce in a small pan. Once the butter is melted, stir in the flour to create a slurry and then add your remaining ingredients.
- Whisk the mixture constantly until thickened.
- Once the chicken is done cooking, top it with your sauce. Serve and enjoy!
Frequently Asked Questions
Chicken cordon bleu is a popular French dish that is made with thin pieces of chicken breasts layered with ham and provolone cheese, then rolled up, dipped in bread crumbs, and baked. After it’s baked, it is smothered in a creamy and tangy sauce. The phrase ‘cordon bleu’ is translated from French and means ‘blue ribbon’, equating to a dish that is prepared with excellence and held to a high standard. But don’t worry, you don’t have to be a professional to make this taste amazing!
There are a few reasons to pound the chicken before cooking. First, it will break down some of the fibers in the chicken, helping it to cook faster and be more tender after it cooks. It is also crucial in ensuring you can roll up your chicken after layering on the ham and cheese.
The most accurate way to know if your chicken is fully cooked is by using a meat thermometer and inserting it at the thickest part of the meat. Chicken is considered done at 165°F. If you do not have a meat thermometer, you can cut into the thickest part of the chicken and it should be firm, white, and any juice should be clear.
- Searing your chicken before baking it helps to ensure the chicken cooks all the way through and will give the outside a beautiful golden brown color!
- If you don’t have a meat tenderizer, you can use a pot to pound the meat or a rolling pin to roll it out and make it thinner. These methods won’t work as well but will still get the job done!
- You can substitute the Dijon mustard with stone ground mustard if you prefer that or have it on hand!
- To make cleanup easier, place your chicken in a Ziploc bag or between two large sheets of parchment paper before pounding it. This will keep your space and chicken more sanitary as well!
How to Serve and Store Chicken Cordon Bleu
Chicken cordon bleu is quite rich and heavy, so we like to serve it with some light or simple side dishes. Some of our favorite sides include steamed broccoli, green beans, rice, or a garden salad.
If you have any leftover chicken cordon bleu, be sure that the sauce and chicken are stored in separate containers so the chicken does not get soggy. They can both be stored for up to 4 days in the fridge. When reheating, place the chicken in the microwave for about 1 ½ minutes or until warm. The sauce can be reheated in a small pan over medium heat, until it starts to bubble. Pour the sauce on top of the chicken and enjoy!
Chicken Cordon Bleu
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts 4 small to medium sized chicken breasts
- 4 slices ham
- 4 slices provolone cheese
- 2 large eggs
- ¼ cup milk
- 1 ¼ cup panko bread crumbs
- ½ cup Italian bread crumbs
For the Sauce:
- 3 tablespoons butter
- ¼ cup flour
- 1 ¾ cups heavy cream
- ¼ cup Dijon mustard
- ¾ cup Parmesan cheese
- Preheat the oven to 400. Use a meat tenderizer to pound each chicken breast into a thin sheet about ¼ inch thick.
- Place a slice of ham and provolone cheese on each chicken breast and then tightly roll up each chicken breast. Use toothpicks to hold each piece of chicken together.
- Whisk together the eggs and milk in a small bowl. In a separate bowl, combine the panko and Italian breadcrumbs.
- Dip each piece of chicken in the egg mixture followed by the breadcrumbs. Ensure that each piece of chicken is evenly coated in breadcrumbs.
- Melt the butter in a large cast iron pan and then add the chicken. Cook the chicken over medium heat for about 3-4 minutes per side, or until lightly browned.
- Transfer the pan to the oven and bake for 20 minutes.
- While the cordon bleu is cooking, melt the butter for the sauce in a small pan. Once the butter is melted, stir in the flour to create a slurry and then add the remaining ingredients. Whisk the mixture constantly for about 6 minutes, or until thickened.
- Top your chicken with sauce, serve and enjoy!
- Searing your chicken before baking it helps the chicken cook all the way through and gives the outside a beautiful golden brown color.
- You can store your leftover chicken and sauce in the fridge for up to 4 days. Make sure you store the leftovers in separate containers. Reheat your chicken for about 1 ½ minutes in the microwave.
- To reheat your sauce, place it in a small pan and heat it over medium heat until it starts to bubble.
- Serve your cordon bleu alongside steamed veggies, rice, or salad.
- To make cleanup easier, place your chicken in a Ziploc bag or between two large sheets of parchment paper before pounding it.
- If you don’t have a meat tenderizer then you can use a rolling pin. It won’t work as well but will get the job done.
- You can substitute the Dijon mustard with stone ground mustard.