Crispy Chicken Cordon Bleu Recipe – Juicy and Full of Cheese

The first time I made chicken cordon bleu recipe, I remember thinking: “Wow, this looks way fancier than it actually is.” It was one of those weeknight dinners where I wanted to impress—without spending hours in the kitchen. And to my surprise, it was simple, comforting, and seriously delicious.

If you’ve never made cordon bleu before, don’t stress. I’ll walk you through every step. We’re taking thin chicken breasts, stuffing them with savory slices of ham and melty Swiss cheese, rolling them tight, breading them, and baking until they’re golden and crispy on the outside, juicy and cheesy on the inside.

Whether you’re feeding your family or cooking date-night dinner at home, this chicken cordon bleu recipe is guaranteed to wow. Let’s get started!

Why You’ll Love This Chicken Cordon Bleu Recipe

• Crunchy outside, gooey inside – That crisp coating + melty cheese combo is unbeatable.
• Easy enough for beginners – It looks fancy, but it’s not hard. I promise!
• Uses pantry-friendly ingredients – Chicken breast, ham, cheese, breadcrumbs—done.
• Great for weeknights or special occasions – Dress it up or keep it casual.
• Kid-approved and freezer-friendly – Make extras and freeze for later.

If you’re looking for a crowd-pleasing chicken recipe, this one delivers on taste and texture every single time.

Ingredients You’ll Need

For the chicken rolls:

• 4 boneless, skinless chicken breasts
• 4 slices of Swiss cheese
• 4 slices of deli ham (thin, but not paper-thin)
• Salt and black pepper to taste
• Toothpicks or kitchen twine for securing

For the breading:

• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (plain or seasoned)
• ½ tsp garlic powder
• ½ tsp paprika
• Olive oil spray or 2 tbsp melted butter for drizzling

Tip: Pound your chicken evenly to about ¼-inch thickness so it cooks through quickly and rolls easily.

Ingredient Substitutions

• Swiss cheese → Try provolone, mozzarella, or gouda for a different flavor.
• Ham → Use turkey slices or prosciutto for a saltier bite.
• Breadcrumbs → Use panko for extra crunch, or almond flour for low-carb.
• Eggs → For egg-free, dip the chicken in melted butter or buttermilk before breading.
• All-purpose flour → Gluten-free blend works great if needed.

How to Make Chicken Cordon Bleu

Here’s exactly how I make this dish from start to finish. Once you’ve tried it, you’ll see how easy it is to master.

1. Prep the chicken (10 min)

Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet (or rolling pin) to pound them to ¼-inch thick. Season both sides with salt and pepper.

2. Fill and roll (10 min)

Lay a slice of ham and a slice of cheese on each piece of chicken. Roll tightly from one end to the other, like a jelly roll. Secure with toothpicks or tie with kitchen twine so it holds together.

3. Bread the rolls (5–10 min)

Set up three shallow bowls:

• Flour
• Beaten eggs
• Breadcrumbs mixed with garlic powder and paprika

Dredge each chicken roll in flour, dip in egg, then coat in the breadcrumb mixture.

4. Bake or air fry (25–30 min)

Place the breaded rolls on a greased baking sheet or parchment-lined tray. Lightly spray with olive oil or drizzle with melted butter.
Bake at 400°F for 25–30 minutes, or until golden brown and the chicken reaches 165°F inside.

Want extra crispiness? Pop them under the broiler for 2 minutes at the end.

Expert Tips and Common Mistakes to Avoid

My go-to tricks for the best results:

• Pound evenly – Uneven thickness leads to uneven cooking.
• Use toothpicks – Prevents the cheese from oozing out too early.
• Seal well – Tuck in sides before rolling to keep the filling in place.
• Don’t overbake – Dry chicken is the enemy of cordon bleu. Use a thermometer to be sure.
• Let it rest – Rest 5 minutes before slicing so juices stay in.

Avoid these:

• Skipping seasoning → bland chicken.
• Using too much cheese → overflow and mess.
• Forgetting to preheat oven → soggy breadcrumb coating.

Variations & Add-Ons

Here’s how to make it your own:

• Gluten-Free – Use GF breadcrumbs and flour.
• Low-Carb/Keto – Swap breadcrumbs with crushed pork rinds or almond flour.
• Dairy-Free – Try plant-based cheese and skip the egg wash (use dairy-free mayo instead).
• Spicy Kick – Add sliced jalapeños or pepper jack cheese inside.
• Herbed Crust – Mix chopped parsley, rosemary, or thyme into the breadcrumbs.

Sauce ideas:

• Creamy Dijon sauce
• Garlic butter
• Homemade honey mustard
• Simple white béchamel sauce

Serving Suggestions

This chicken cordon bleu is hearty and flavorful—so pair it with simple sides that balance out the richness:

• Mashed potatoes or garlic roasted potatoes
• Steamed broccoli, asparagus, or green beans
• Light garden salad with vinaigrette
• Buttery dinner rolls
• Glass of white wine (if you’re feeling fancy!)

Presentation tip: Slice each chicken roll into medallions and fan out on a plate. Drizzle with sauce or garnish with parsley.

Storage & Reheating

To store:

• Cool completely, then store in an airtight container in the fridge for up to 4 days.

To freeze:

• Wrap each roll tightly in plastic wrap, then foil. Freeze up to 3 months.

To reheat:

• Oven: 350°F for 10–15 minutes, or until heated through.
• Air fryer: 350°F for 5–7 minutes for a crispy exterior.
• Microwave: 1–2 minutes, but you may lose some crispness.

Nutrition Information (Per Serving)

(Based on 4 servings)

• Calories: 420
• Protein: 38g
• Carbs: 14g
• Fat: 25g
• Fiber: 1g
• Sugar: 1g
• Sodium: 690mg

Prep, Cook, and Total Time

Conclusion

Crispy outside, melty inside, and full of rich flavor—this chicken cordon bleu recipe is one of those dishes that looks restaurant-worthy but is totally doable at home. Whether you’re cooking for loved ones or just want something extra delicious on a weeknight, this recipe will absolutely deliver.

Try it out and let me know how it goes! Drop a comment, rate the recipe, or share your twist on this classic. I can’t wait to hear what you think.

Chicken Cordon Bleu Recipe

Crispy outside, melty inside, and full of rich flavor—this chicken cordon bleu recipe is one of those dishes that looks restaurant-worthy but is totally doable at home. Whether you’re cooking for loved ones or just want something extra delicious on a weeknight, this recipe will absolutely deliver.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 Servings

Calories 420 kcal

Ingredients

  

• For the chicken rolls:
• 4 boneless skinless chicken breasts
• 4 slices of Swiss cheese
• 4 slices of deli ham thin, but not paper-thin
• Salt and black pepper to taste
• Toothpicks or kitchen twine for securing
• For the breading:
• ½ cup all-purpose flour
• 2 large eggs beaten
• 1 cup breadcrumbs plain or seasoned
• ½ tsp garlic powder
• ½ tsp paprika
• Olive oil spray or 2 tbsp melted butter for drizzling

Instructions

 

• Prep the chicken (10 min)
• Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet (or rolling pin) to pound them to ¼-inch thick. Season both sides with salt and pepper.
• Fill and roll (10 min)
• Lay a slice of ham and a slice of cheese on each piece of chicken. Roll tightly from one end to the other, like a jelly roll. Secure with toothpicks or tie with kitchen twine so it holds together.
• Bread the rolls (5–10 min)
• Set up three shallow bowls:
• Flour
• Beaten eggs
• Breadcrumbs mixed with garlic powder and paprika
• Dredge each chicken roll in flour, dip in egg, then coat in the breadcrumb mixture.
• Bake or air fry (25–30 min)
• Place the breaded rolls on a greased baking sheet or parchment-lined tray. Lightly spray with olive oil or drizzle with melted butter.
• Bake at 400°F for 25–30 minutes, or until golden brown and the chicken reaches 165°F inside.

Notes

• Pound evenly – Uneven thickness leads to uneven cooking.
• Use toothpicks – Prevents the cheese from oozing out too early.
• Seal well – Tuck in sides before rolling to keep the filling in place.
• Don’t overbake – Dry chicken is the enemy of cordon bleu. Use a thermometer to be sure.
• Let it rest – Rest 5 minutes before slicing so juices stay in.

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