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chicken with cordon bleu with slices, dijon sauce and tomato slices on a white plate
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5 from 54 votes

Chicken Cordon Bleu Recipe

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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree
Cuisine: French
Servings: 2
Calories: 1208kcal

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

  • 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: 1208kcal | Carbohydrates: 73g | Protein: 90g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 3015mg | Potassium: 1264mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 2mg | Calcium: 1034mg | Iron: 6mg