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Home » Recipes » Chicken Recipes

Chicken Cordon Bleu Recipe

Published: Jun 1, 2022 · Modified: Jun 9, 2025 by Chef Dennis Littley

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My classic chicken cordon bleu recipe is easy to make and comes with a creamy Dijon Gruyere Sauce that’s the perfect complement to this delicious restaurant-style chicken dish.

The finished chicken cordon bleu recipe sliced and fanned out on the dijon sauce.


 

My easy Chicken Cordon Bleu recipe can be baked or made in your air fryer if you’re looking for a healthy version of this classic French dish. It’s one of my favorite chicken recipes and is perfect for entertaining or date night.

A whole chicken piece on a white plate with the dijon sauce and mini tomato slices.

But any way you make it, I promise it’s going to be delicious! Tender chicken breasts stuffed with slices of ham and gruyere cheese served with my delicate dijon mustard sauce….sigh. It’s a thing of beauty.

For another chicken dish, try my delicious chicken cacciatore recipe.

Table of Contents:
  • Ingredients
  • How to Make Chicken Cordon Bleu
  • FAQs
  • More Chicken Recipes You’ll Love!
  • Recipe: Chicken Cordon Bleu Recipe

Ingredients

The ingredients required to make the recipe prepared on a wooden board.

Let’s start by gathering the ingredients we need. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What type of ham should I use?

I used deli ham to make my cordon bleu, but you can use black forrest ham, tavern ham, or any type of premium ham you enjoy eating, even capicola if you want a spicer version.

What cheese should I use?

I used gruyere cheese which is the traditional cheese used to make this classic dish. But you can use Swiss cheese, Jarlsberg, or Fontina. And the recipe isn’t etched in stone, so if you want to use another type of cheese, go for it. After all it’s your dinner!

How to Make Chicken Cordon Bleu

Follow along with my numbered instructions below to see how to make chicken cordon bleu in your very own kitchen.

A collage of images showing steps 1 to 4 in making the recipe.
  • Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap.
  • Using a meat mallet or hammer lightly pound the chicken breasts. Don’t over pound the breasts or they will tear.
  • Turn the chicken cutlets so the shiny side is down.
  • Place two slices of ham in the middle of the breast.

How do I set up a breading station?

Set up your breading station, using three containers. I use my pasta bowls but anything large enough to let you fit what you’re breading will work. This is the same set-up I use for my chicken parmesan recipe and my eggplant parmesan.

  • Flour seasoned with sea salt and black pepper.
  • Egg wash, which is made with whole eggs whisked with cold water or milk.
  • Panko bread crumbs. You can season the breadcrumbs with your favorite herbs, spices or grated parmesan cheese. I always add fresh chopped Italian parsley to my bread crumbs.

You can use preseasoned bread crumbs (regular or panko) or Gluten-Free bread crumbs.

A collage of images showing steps 5 to 8 in making the recipe.
  • Add half of the shredded gruyere to the center of the ham and fold the ham over to make a packet with the cheese in the middle of the ham.
  • Wrap the chicken breast around the ham packet, tucking all the ends in to seal the cordon bleu as much as possible. If you have time refrigerate the stuffed chicken for 20 minutes, it will help it keep its form.
  • Follow the steps outlined for breading the chicken.
  • Saute the cordon bleu on all sides and place it on a parchment-lined baking sheet.

Place the baking sheet on the middle rack of the preheated oven and bake for 25-30 minutes or until the chicken has reached an internal temperature of 165 degrees F.

How to Make Dijon Sauce?

Six images showing how to make a dijon sauce with gruyere cheese.
  • Melt butter over medium heat in a small saucepan. Add flour and whisk mixture together. This is the roux.
  • Cook the roux for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes.
  • Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add the additional chicken stock.
  • Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.
  • Add the gruyere cheese and whisk into the sauce.If the sauce is too thick, add water, milk or chicken stock to thin it out. As the sauce sits it will continue to thicken and may need additional liquid added.
  • Remove the pan from the heat, taste and reseason with sea salt and black pepper as needed. You can add additional Dijon if you like a stronger mustard flavor. Hold the sauce on top of the warm stove until the chicken has finished cooking.
Chicken cordon bleu sliced with dijon sauce and tomato slices on a white plate.

Spoon the Dijon sauce on the plate and set the cordon bleu on the side of the sauce. Garnish with chopped parsley and serve with your favorite sides.

FAQs

What is Bleu in Chicken Cordon Bleu?

In French bleu translates to blue ribbon, which denotes its excellence. This dish originated in Switzerland but has been known worldwide as chicken cordon bleu, paying homage to French Cooking.

Can I bake the chicken cordon bleu?

Yes, you can. Spray the surface of the baking dish and the cordon bleu with cooking oil or pan spray and bake for 30-35 minutes at 350 degrees or until the chicken has reached an internal temperature of 165 degrees F.

Can I make chicken cordon bleu in the air fryer?

Yes, you can. Lightly spray the basket or cooking surface with the cooking oil of choice and place the chicken in the basket in a single layer. Make sure to leave space between each one of the cordon bleu so the heat can circulate. Spray the top of the chicken with oil.
Heat the air fryer to 375°F and cook for 18-20 minutes or until the bread crumbs are golden brown and the chicken is cooked through.

More Chicken Recipes You’ll Love!

  • chicken chasseur on a white plate
    Chicken Chasseur Recipe (Hunters Chicken)
  • creamy tuscan chicken on a white plate
    Tuscan Chicken Recipe
  • sliced blackened chicken with other half on a white plate
    Oven Roasted Blackened Chicken Recipe

chicken with cordon bleu with slices, dijon sauce and tomato slices on a white plate

Chicken Cordon Bleu Recipe

Chef Dennis Littley
My Classic Chicken Cordon Bleu Recipe is easy to make and comes with a creamy Dijon Gruyere Sauce that's the perfect complement to this delicious restaurant-style chicken dish.
5 from 55 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Entree
Cuisine French
Servings 2
Calories 1208 kcal

Ingredients
 
 

  • 10 ounces chicken breasts use 5-6 ounce boneless chicken breasts
  • 3-4 oz Gruyere cheese can substitute Swiss cheese
  • ¼ lb deli ham 4 slices are needed
  • 1 ½ cups panko breadcrumbs can use regular or glueten-free bread crumbs
  • 1 large egg with ¼ cup of cold water or milk added to make eggwash
  • ½ cup all-purpose flour or gluten free flour
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Dijon Cheese Sauce

  • 1½ tablespoon butter
  • 1 ½ tablespoon flour
  • 1 – 1 ½ cups chicken stock
  • ½ cup heavy cream
  • 2 tablespoon Dijon mustard
  • ½ cup Gruyere cheese shredded

Instructions
 

Chicken Cordon Bleu

  • Preheat oven to 350 degrees F
  • Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
  • Turn the chicken so the shiny side is down, and place two slices of the ham in the middle of the breast.
  • Add half of the shredded gruyere to the center of the ham and fold the ham over to make a packet with the cheese in the middle of the ham.
  • Wrap the chicken breast around the ham packet, tucking all the ends in to seal the cordon bleu as much as possible.
    If you have time refrigerate the stuffed chicken for 20 minutes, it will help it keep its form.
  • Set up a breading station with flour seasoned with sea salt and black pepper, egg wash, and panko bread crumbs.
  • Coat the stuffed chicken breasts with the seasoned flour, using the opportunity to form the formed the stuffed breast into an oblong or round shape.
  • Place the floured chicken into the egg wash coating completely.
    Use one whole egg whisked with cold water or milk to make the egg wash.
  • Coat the egged chicken with the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them and making sure the stuffing is completely covered by the chicken.
    If you see any spots that aren't well coated, dip that spot in the eggwash and apply more breadcrumbs.
    You can hold the breaded chicken breasts in the refrigerator for up to 8 hours. After holding you may need to recoat them in breadcrumbs if the chicken appears wet.
  • Heat a large saute pan on medium-high heat and add about half an inch of vegetable oil. When the oil begins to shimmer carefully place the cordon bleu into the oil using tongs, seam side down.
  • Allow to cook for about 2 minutes, then turn to the other side. Continue this process until all the sides of the cordon bleu have been browned.
  • Place the browned cordon bleu on a baking sheet lined with parchment. Place the chicken on the middle rack of the preheated oven and bake for 25-30 minutes or until the chicken has reached an internal temperature of 165 degrees F.

Dijon Gruyere Sauce

  • Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute, then reduce the heat to simmer and continue to cook for another 1-2 minutes. This is the roux.
  • Add one cup of chicken stock to the roux and mix with a wire whip until you get a smooth consistency. If the sauce is still too thick add the additional chicken stock.
  • Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.
  • Add the gruyere cheese and whisk into the sauce.
    If the sauce is too thick, add water, milk or chicken stock to thin it out. As the sauce sits it will continue to thicken and may need additional liquid added.
  • Remove from heat, taste and reseason with sea salt and black pepper to taste. You can add additional Dijon if you like a stronger mustard flavor.
  • Hold the sauce on top of the warm stove until the chicken has finished cooking.
  • Spoon the sauce on the plate and set the cordon bleu on the side of the sauce. Garnish with chopped parsley and serve with your favorite sides.

Notes

*After applying the breadcrumbs, If you see any spots that aren’t well coated, dip that spot in the eggwash and apply more breadcrumbs.
*You can hold the breaded chicken breasts in the refrigerator for up to 8 hours. After holding you may need to recoat them in breadcrumbs if the chicken appears wet.
Can I bake the chicken cordon bleu?
Yes, you can. Spray the surface of the baking dish and the cordon bleu with cooking oil or pan spray and bake for 30-35 minutes at 350 degrees or until the chicken has reached an internal temperature of 165 degrees F.
Can I make chicken cordon bleu in the air fryer?
Yes, you can. Lightly spray the basket or cooking surface with the cooking oil of choice and place the chicken in the basket in a single layer. Make sure to leave space between each one of the cordon bleu so the heat can circulate. Spray the top of the chicken with oil.
Heat the air fryer to 375°F and cook for 18-20 minutes or until the bread crumbs are golden brown and the chicken is cooked through.

Nutrition

Calories: 1208kcalCarbohydrates: 73gProtein: 90gFat: 60gSaturated Fat: 29gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 348mgSodium: 3015mgPotassium: 1264mgFiber: 4gSugar: 8gVitamin A: 1305IUVitamin C: 2mgCalcium: 1034mgIron: 6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 55 votes (45 ratings without comment)

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    Recipe Rating




  1. Susan Delaney says

    June 07, 2024 at 2:55 pm

    5 stars
    Loved it all, but I think the Dijon sauce was amazing! My husband said the dish was outstanding!

    Reply
    • Chef Dennis Littley says

      June 07, 2024 at 5:39 pm

      Thanks for letting me know you enjoyed my chicken cordon bleu recipe! It’s one of my wifes favorite dishes.

      Reply
  2. Jo Bro says

    September 02, 2022 at 3:15 pm

    What cream and how much?

    “ Add the Dijon mustard and cream to the sauce. Cook for 2- 3 minutes, whisking constantly.”

    Reply
    • Chef Dennis Littley says

      September 02, 2022 at 3:47 pm

      thanks for catching that, its 1/2 cup heavy cream. I rewrote a bunch of my recipe cards last week and missed a few ingredients. I really appreciate you letting me know.

      Reply
      • Jo Bro says

        September 02, 2022 at 5:44 pm

        5 stars
        Thanks for the quick response….turned out great, recipe highly recommended. Thanks Again.

  3. Debbie says

    June 20, 2022 at 8:10 am

    5 stars
    I love classic recipes like Chicken Cordon Bleu! Your recipe is fantastic and my whole family loved it . I used the air fryer option and it was great. I will make this again and again.

    Reply
  4. Enri Lemoine says

    June 19, 2022 at 4:29 pm

    5 stars
    This chicken cordon blue is simply perfect, chef. Everybody in my family loved it! Great recipe!

    Reply
  5. EA Stewart says

    June 19, 2022 at 1:48 pm

    5 stars
    My husband made me Chicken Cordon Bleu on our second date. Almost 25 years later, I think he’s due to make it again 🙂 I’m going to share your recipe with him and love your addition of the Dijon Cheese Sauce-yum!

    Reply
  6. Erin says

    June 18, 2022 at 8:43 am

    5 stars
    I had some Gruyere and wasn’t sure what to do with it, and so I’m really glad I came across your recipe! It is fantastic. Best cordon bleu I’ve had! Thanks a ton.

    Reply
  7. Jessica says

    June 17, 2022 at 2:55 pm

    5 stars
    I love living in a time where food bloggers like yourself take top-notch restaurant-style recipes and break them down into simple, easy to follow steps. I’m excited to browse through the rest of your recipes, I’m eyeing the Toll House Cookie Pie as dessert!

    Reply
  8. Tracy says

    June 16, 2022 at 10:17 pm

    5 stars
    Such a classic that took me back to my mom’s kitchen. Great recipe, the whole family loved it.!

    Reply
  9. Elaine Turrisi says

    June 16, 2022 at 8:33 am

    For the stuffing of the chicken, you recommend using slices Gruyere or substitute with Swiss cheese. In your instructions, you say use have of the shredded Gruyère and place on ham. How many ounces of Gruyère or Swiss are you to use per serving?

    Reply
    • Chef Dennis Littley says

      June 16, 2022 at 8:46 am

      sorry for the confusion, it should have read 4 oz not 4 slices. I used 2 ounces of shredded per cordon bleu, but you can use less or more depending upon your taste preference.

      Reply
  10. Jessica says

    June 14, 2022 at 7:20 pm

    5 stars
    Holy smokes! I didn’t know that I could make this dish at home, as well as I could have it in a restaurant! It was absolutely delicious, thank you for sharing this with us!

    Reply
  11. Gloria says

    June 13, 2022 at 10:58 am

    5 stars
    I love French cooking at home. This is a classic and was a hit with my dinner guests. Saves so much money over going out to dinner.

    Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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