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This Chicken Cordon Bleu Recipe checks every box: crispy coating, melty cheese, juicy chicken, and a buttery sauce that brings it all home. Be sure to check out the variations list as well.
Boneless, skinless chicken breasts – use about 2 large ones and slice in half lengthwise
– use about 2 large ones and slice in half lengthwise Salt & black pepper – for seasoning the chicken
– for seasoning the chicken Garlic powder – adds depth
– adds depth Herbes de Provence or Italian seasoning – either works great
– either works great Deli ham – I used cherry smoked, but any sliced ham will do
– I used cherry smoked, but any sliced ham will do Swiss cheese – the classic, melty center
– the classic, melty center Eggs + a ll-purpose flour + Panko breadcrumbs – your breading station!
+ a + – your breading station! Use regular breadcrumbs if you don’t have Panko.
How to Make Chicken Cordon Bleu
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Assemble the Bundles
Place each chicken flat on a new small piece of plastic wrap. Adjust burner heat to keep oil at 350° F.
Fry 6–8 minutes, turning occasionally, until golden brown and internal temp hits 165°F. Repeat until all chicken rolls have been fried.
Let rest a few minutes before slicing into pinwheels.
7. If sauce is too thick for your liking, add more stock.
8. Serve!
Place chicken slices on serving plate, drizzle some of the sauce over top, garnish with fresh chopped parsley, and enjoy warm!
Tips for Success
Wrap tightly in plastic wrap to help hold shape.
Keep oil at 350° F using an instant-read thermometer .
. Double dip: flour, egg, flour, egg, panko.
A sharp knife will make slicing easier and cleaner.
Storage + Make Ahead Directions
Store leftovers in an airtight container in the fridge up to 3 days. You can assemble the chicken rolls up to 24 hours ahead. Bake at 375° F for 25–30 minutes until golden and cooked through. Can I make this into a chicken cordon bleu casserole? Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chicken Cordon Bleu Recipe Katie This Chicken Cordon Bleu is a crispy, golden classic, stuffed with melty Swiss cheese and savory ham. Print Recipe Pin Recipe Prep Time 30 minutes mins Cook Time 20 minutes mins chill time 30 minutes mins Total Time 1 hour hr 20 minutes mins Course Dinner Cuisine French Servings 4 Calories 2476 kcal Ingredients 1x 2x 3x 1 1 2 lbs boneless, skinless chicken breasts about 2 large
1 1 2 teaspoons salt
1 2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Herbes de Provence or Italian seasoning
4 slices deli ham I used cherry smoked ham
4 slices Swiss cheese
2 large eggs
1 cup flour
1 cup panko breadcrumbs or regular breadcrumbs
4 cups peanut oil or other frying oil of choice for the sauce- 2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 2 cup chicken stock + more to thin out if needed
2 tablespoons dijon mustard
2 tablespoons honey
1 2 cup parmesan cheese freshly grated
3 4 teaspoon salt or to taste
1 2 teaspoon black pepper or to taste
parsley fresh, chopped, for garnish Instructions Slice each chicken breast in half horizontally to make 2 pieces per breast. Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1 4 inch thickness.
Season each piece of chicken generously with salt, black pepper, garlic powder, and Herbes de Provence. *
Place each chicken flat on a new small piece of plastic wrap. Repeat with remaining pieces of chicken.
Place the wrapped rolls in the fridge for at least 30 minutes to firm up.
In the meantime, set up your dredging station by placing flour, beaten eggs, and panko bread crumbs into 3 separate shallow dishes.
Pour oil into a deep fryer or heavy-bottomed pot about 2–3 inches deep. Adjust burner heat to keep oil at 350° F.
Fry 6–8 minutes, turning occasionally, until golden brown and internal temp hits 165°F. Repeat until all chicken rolls have been fried.
Let rest a few minutes before slicing into pinwheels. for the sauce- Place a small saucepan over medium heat.
Add butter and flour, whisking to combine. If sauce is too thick for your liking, add more stock.
Stir in dijon mustard, honey, parmesan cheese, salt, and black pepper.
Place chicken slices on serving plate, drizzle some of the sauce over top, garnish with fresh chopped parsley, and enjoy warm! Video Notes *Throw any leftover seasoning in with the flour.
