Craving a dish that’s both elegant and comforting? Look no further than Chicken Cordon Bleu! This isn’t just a simple chicken recipe; it’s a culinary experience, combining tender chicken breasts, savory ham, melted Swiss cheese, and a crispy breadcrumb coating. It’s a surprisingly easy dish to make at home, perfect for impressing guests or simply elevating your weeknight dinner. If you love elegant yet approachable chicken dishes, you might also enjoy our recipe for [Chicken Piccata]. Discover how to create this classic Chicken Cordon Bleu and transform your kitchen into a gourmet haven!

The Ingredients:

To create exceptional Chicken Cordon Bleu, you’ll need a selection of fresh, high-quality ingredients. Here’s a detailed list with precise measurements: For information about handling chicken check this website: [USDA].

Boneless, Skinless Chicken Breasts: 4 (6-8 ounce) chicken breasts. Ensure they are of uniform thickness. Pounding makes it easier to cook them, and it will make your Chicken Cordon Bleu great.
Thinly Sliced Ham: 4 ounces. Use a high-quality deli ham for the best flavor. Make sure the ham is thinly sliced. The taste of ham enhances your Chicken Cordon Bleu.
Swiss Cheese Slices: 4 ounces. Swiss cheese provides a mild, nutty flavor that complements the ham and chicken perfectly. The melted swiss cheese complements your Chicken Cordon Bleu.
All-Purpose Flour: 1/2 cup. For dredging the chicken breasts.
Large Eggs: 2, beaten. As a crucial component, eggs add volume and enhance the taste of your Chicken Cordon Bleu.
Panko Bread Crumbs: 1 cup. Panko bread crumbs create a crispy, golden-brown coating. Using Panko helps the Chicken Cordon Bleu to be crunchier.
Dried Italian Seasoning: 1 teaspoon. Adds flavor to the bread crumb mixture.
Garlic Powder: 1/2 teaspoon. Adds a subtle garlic flavor.
Salt: 1/2 teaspoon, or to taste. Enhances the flavors of the dish.
Black Pepper: 1/4 teaspoon, or to taste. Adds a touch of warmth.
Olive Oil: 2 tablespoons. For pan-frying the chicken.
Butter: 2 tablespoons. Adds flavor and richness to the sauce.
Dijon Mustard: 2 tablespoons. Dijon mustard is a key ingredient for the creamy sauce.
Chicken Broth: 1/2 cup. Forms the base of the creamy sauce.
Heavy Cream: 1/4 cup. Adds a luxurious creaminess to the sauce.
Fresh Parsley: 2 tablespoons, chopped, for garnish. Adds a pop of color and freshness.

Step-by-Step Instructions:

Now, let’s transform these ingredients into a culinary masterpiece. Follow these detailed instructions for creating the perfect Chicken Cordon Bleu:

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken to an even 1/4-inch thickness. This tenderizes the chicken and ensures even cooking. After flattening, the Chicken Cordon Bleu are ready.
Assemble the Cordon Bleu: Place a slice of ham and a slice of Swiss cheese on top of each chicken breast. Fold the chicken breast in half, encasing the ham and cheese. Secure the edges with toothpicks to prevent the filling from leaking out during cooking. Making sure you close each breast, prepare the best Chicken Cordon Bleu.
Set Up the Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, combine the panko bread crumbs, Italian seasoning, garlic powder, salt, and pepper. This will assist in having volume and great texture with your Chicken Cordon Bleu.
Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the panko bread crumb mixture, coating both sides evenly. The coating of the Chicken Cordon Bleu is also key.

Pan-Fry the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken breasts to the skillet. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through, and the cheese is melted. An instant-read thermometer should read 165°F (74°C). Remove the toothpicks before serving. After cooking, your Chicken Cordon Bleu are ready to be served.
Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Add the Dijon mustard and cook for 1 minute, stirring constantly. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and cook for 2-3 minutes more, or until the sauce has thickened slightly. Season with salt and pepper to taste. Then add and serve your creamy Chicken Cordon Bleu.
Serve: Place the Chicken Cordon Bleu on a serving plate and spoon the creamy sauce over the top. Garnish with fresh chopped parsley and serve immediately.

Tips:

Here are some expert tips to help you achieve culinary perfection with your Chicken Cordon Bleu:

Pound the Chicken Evenly: Pounding the chicken breasts to an even thickness is crucial for even cooking.
Secure the Edges: Use toothpicks to secure the edges of the chicken breasts to prevent the filling from leaking out during cooking. Remove the toothpicks before serving.
Don’t Overcrowd the Pan: Cooking the chicken in batches prevents the oil temperature from dropping too low, which can result in soggy chicken.
Use a Thermometer: An instant-read thermometer is your best friend. The internal temperature should reach 165°F (74°C).
Fresh Parmesan is Key: Freshly grated Parmesan cheese has a superior flavor and melts more evenly than pre-grated cheese.
Rest the Chicken: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a more tender and flavorful product.

Conservation and Storage:

If you happen to have leftover Chicken Cordon Bleu, here’s how to store it properly:

Cool Completely: Allow the chicken to cool completely before storing it.
Airtight Container: Store the chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

Freezing is possible, but it may affect the texture of the chicken and sauce.

Variations:

This Chicken Cordon Bleu recipe is a great starting point, but feel free to add your own personal touch. Here are a few variations to try:

Baked Chicken Cordon Bleu: Bake the breaded chicken in the oven at 375°F (190°C) for 20-25 minutes, or until cooked through.
Air Fryer Chicken Cordon Bleu: Air fry the breaded chicken at 375°F (190°C) for 15-20 minutes, or until cooked through.
Spicy Chicken Cordon Bleu: Add a pinch of cayenne pepper or a dash of hot sauce to the bread crumb mixture for a spicy kick.
Mushroom Chicken Cordon Bleu: Sauté sliced mushrooms and add them to the ham and cheese filling.
Smoked Gouda Chicken Cordon Bleu: Use smoked Gouda cheese instead of Swiss cheese for a smoky flavor.

Serving Suggestions:

Chicken Cordon Bleu is a complete meal in itself, but it can be enhanced with the right side dishes. Here are some serving suggestions:

Mashed Potatoes: A classic pairing that complements the creamy sauce perfectly.
Roasted Vegetables: Roasted asparagus, carrots, or Brussels sprouts provide a healthy and flavorful side dish.
Green Salad: A fresh green salad with a light vinaigrette offers a refreshing contrast to the richness of the chicken.
Rice Pilaf: A flavorful and versatile side dish that can be customized with different herbs and spices.
Pasta Salad: A light and refreshing pasta salad is a perfect complement to the rich and savory chicken.
Asparagus: Just a couple of asparagus shoots can make the dish that much better!

Frequently Asked Questions

Q: Can I use pre-shredded Parmesan cheese in the breading?

A: While you can use pre-shredded Parmesan cheese, freshly grated Parmesan is highly recommended for its superior flavor and melting properties. Pre-shredded cheese often contains cellulose, which can hinder its ability to melt smoothly and may slightly alter the texture of the coating.

Q: Can I make the creamy Dijon sauce ahead of time?

A: Yes, you can prepare the creamy Dijon sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it gently in a saucepan over low heat, stirring frequently to prevent scorching.

Q: What if I don’t have heavy cream? What can I use as a substitute?

A: If you don’t have heavy cream, you can substitute half-and-half or whole milk. However, keep in mind that the sauce will be less rich and creamy. You can also add a tablespoon of butter to the sauce to help compensate for the lack of fat.

Q: Can I use dried parsley instead of fresh parsley for garnish?

A: Fresh parsley adds a brighter, more vibrant flavor and a pop of color. However, if you only have dried parsley on hand, you can certainly use it. As a general guideline, use about 1 teaspoon of dried parsley in place of 2 tablespoons of fresh parsley.

Q: Can I use chicken tenders or chicken cutlets instead of chicken breasts?

A: Yes, you can use chicken tenders or chicken cutlets as a substitute for chicken breasts. However, you’ll need to adjust the cooking time accordingly. Since they are thinner, chicken tenders and cutlets will cook more quickly. Keep a close eye on them and use an instant-read thermometer to ensure they reach an internal temperature of 165°F (74°C).

Q: What’s the best way to prevent the cheese from leaking out while cooking?

A: To minimize cheese leakage, it’s crucial to properly seal the chicken breasts. Make sure to pound the chicken to an even thickness, use a generous amount of cheese and ham (but not so much that you can’t easily fold the chicken), and securely fasten the edges with toothpicks.

Q: Can I bake the Chicken Cordon Bleu instead of pan-frying it? If so, what’s the best baking method?

A: Yes, baking is a perfectly viable option for Chicken Cordon Bleu. To bake, preheat your oven to 375°F (190°C). Place the breaded chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You can also broil the chicken for the last 1-2 minutes to crisp up the breading.

Q: Can I prepare the Chicken Cordon Bleu ahead of time and cook it later?

A: Yes, you can assemble the Chicken Cordon Bleu ahead of time. Prepare the chicken breasts, stuff them with ham and cheese, and bread them. Then, cover them tightly with plastic wrap and store them in the refrigerator for up to 24 hours. When ready to cook, simply pan-fry or bake as directed.

Conclusion: A Culinary Classic Reinvented – Your Homemade Chicken Cordon Bleu Awaits!

Chicken Cordon Bleu is more than just a recipe; it’s a celebration of flavors and textures that’s sure to impress. With its crispy coating, savory ham, melted Swiss cheese, and creamy sauce, this dish is a true culinary masterpiece. Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this recipe is sure to become a new favorite. Make sure to have this Chicken recipe on your repertoire!

Print Recipe

Craving a dish that’s both elegant and comforting? Look no further than Chicken Cordon Bleu! This classic dish features tender chicken breasts, savory ham, melted Swiss cheese, and a crispy breadcrumb coating. Perfect for impressing guests or elevating your weeknight dinner!

Author: Kiera
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French

Ingredients

Scale

4 boneless, skinless chicken breasts (6–8 ounces each)
4 ounces thinly sliced ham
4 ounces Swiss cheese slices
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Dijon mustard
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
Lay a slice of ham and a slice of Swiss cheese on each chicken breast. Fold in half and secure with toothpicks.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs mixed with Italian seasoning, garlic powder, salt, and pepper.
Dredge each chicken breast in flour, dip in eggs, then coat in panko mixture.
Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove toothpicks before serving.
For the sauce, melt butter in the same skillet. Add Dijon mustard and cook for 1 minute. Pour in chicken broth and simmer, scraping up browned bits. Stir in heavy cream and cook for 2-3 minutes until slightly thickened.
Serve chicken with the creamy sauce spooned over the top. Garnish with fresh parsley.

Notes

For best results, pound chicken evenly, secure edges with toothpicks, and use an instant-read thermometer to ensure doneness. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 350°F (175°C).

Nutrition

Serving Size: 1 portion
Calories: 550
Sugar: 2g
Sodium: 900mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 45g
Cholesterol: 135mg

Keywords: chicken cordon bleu, crispy chicken, stuffed chicken, gourmet dinner