Chicken Cordon Bleu is a classic, elegant dish featuring tender chicken breasts rolled with cheese, coated in a crispy breadcrumb crust, and baked until golden. Served with a rich, creamy Dijon sauce, it’s a show-stopper perfect for special occasions or when you want to impress at the dinner table.
Why You’ll Love This Recipe
- Juicy chicken with a crispy, golden crust
- Melty, flavorful cheese center for indulgence in every bite
- Creamy, tangy Dijon sauce that elevates the dish
- Make-ahead friendly for stress-free entertaining
- Perfectly portioned for slicing into beautiful pinwheels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken
2 large boneless, skinless chicken breasts (about 1½ pounds)
¾ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
1 cup panko bread crumbs
3 tablespoons unsalted butter, melted and slightly cooled
¼ cup grated Parmigiano Reggiano cheese
½ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
For the Sauce
3 tablespoons unsalted butter
3 tablespoons minced shallots (from 1–2 shallots)
2 tablespoons all-purpose flour
1½ cups chicken stock or broth
⅓ cup heavy cream
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons grated Parmigiano Reggiano cheese
1 teaspoon fresh chopped thyme (or ½ teaspoon dried)
Directions
Prepare the Chicken
- Slice each chicken breast horizontally to form flat fillets. Place each fillet in a resealable bag and pound to an even thickness (⅛–¼ inch).
- Lay each piece vertically, smooth side down, on a piece of plastic wrap. Season the rough sides with ½ teaspoon salt and ½ teaspoon pepper, dividing evenly.
- Place the cheese at the end closest to you, then roll the chicken tightly, tucking in the sides as you go. Wrap each roll in plastic wrap, twisting the ends to secure. Chill for at least 30 minutes or up to 1 day.
Bread the Chicken
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- Set up three bowls: flour in the first, beaten eggs and Dijon mustard in the second, and panko mixed with butter, Parmigiano Reggiano, and remaining salt and pepper in the third.
- Unwrap chicken rolls. Dredge in flour, dip in egg/mustard mixture, then coat with panko mixture, pressing gently to adhere.
- Place on prepared baking sheet and bake for about 25 minutes, until golden and cooked through. Let rest for 5 minutes before slicing or serving.
Make the Sauce
- While chicken bakes, melt butter in a skillet over medium heat. Add shallots and cook 2–3 minutes until softened.
- Stir in flour and cook for 1 minute. Add chicken stock, stir, and bring to a boil.
- Add cream, salt, pepper, mustard, and Parmigiano Reggiano; simmer until thickened, about 2 minutes. Stir in thyme and adjust seasoning if needed.
Servings and Timing
- Servings: 4
- Prep time: 30 minutes (plus chilling)
- Cook time: 25 minutes
- Total time: about 1 hour (including chilling)
Variations
- Ham & cheese version: Add a slice of ham before rolling for a traditional twist.
- Gluten-free: Use gluten-free flour and breadcrumbs.
- Pan-fried: Fry in a skillet with a little oil before finishing in the oven for extra crispiness.
- Different cheese: Try fontina, provolone, or cheddar for a unique flavor.
Storage/Reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 350°F oven for 15 minutes to retain crispiness.
- Sauce can be stored separately for 3 days and reheated gently over low heat.
FAQs
1. Can I make Chicken Cordon Bleu ahead of time?
Yes, you can roll and chill the chicken up to 1 day ahead; bread just before baking.
2. Can I freeze it?
Yes, freeze breaded but unbaked rolls for up to 2 months. Bake from frozen at 375°F for 35–40 minutes.
3. Why do I need to chill the rolled chicken before breading?
Chilling helps it hold its shape and makes breading easier.
4. Can I shallow-fry instead of baking?
Yes, pan-fry until golden, then transfer to the oven to finish cooking.
5. Can I skip the sauce?
Yes, but it adds a lot of flavor—consider serving with a lighter mustard or cream sauce.
6. What side dishes go best?
Mashed potatoes, roasted vegetables, or a green salad work beautifully.
7. How do I prevent the cheese from leaking out?
Roll tightly and ensure edges are sealed; chilling helps prevent leakage.
8. Can I use regular breadcrumbs instead of panko?
Yes, but panko gives a lighter, crunchier texture.
9. Can I use chicken thighs?
It’s not traditional, but boneless, skinless thighs can be pounded and rolled.
10. How do I slice without losing the crust?
Use a serrated knife and gentle sawing motion after resting the chicken for 5 minutes.
Conclusion
Chicken Cordon Bleu is a crispy, cheesy, and elegant chicken dish that’s perfect for both special occasions and weeknight indulgence. With its golden breadcrumb crust, melty cheese center, and rich Dijon cream sauce, it’s guaranteed to impress every time you serve it.
Print
Chicken Cordon Bleu
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
An elegant chicken dish featuring tender rolled chicken breasts stuffed with cheese, coated in crispy panko breadcrumbs, and served with a creamy Dijon-Parmesan sauce.
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts (about 1½ pounds)
¾ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 cup (4 oz) shredded Gruyère, Emmenthal, or Swiss cheese
1 cup panko bread crumbs
3 tablespoons unsalted butter, melted and cooled
¼ cup grated Parmigiano Reggiano cheese
½ cup all-purpose flour
2 large eggs
1 tablespoon Dijon mustard
For the Sauce:
3 tablespoons unsalted butter
3 tablespoons minced shallots (1–2 shallots)
2 tablespoons all-purpose flour
1½ cups chicken stock or broth
⅓ cup heavy cream
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons grated Parmigiano Reggiano cheese
1 teaspoon fresh chopped thyme (or ½ teaspoon dried)
Instructions
- Slice each chicken breast horizontally into fillets. Pound to ⅛–¼ inch thickness.
- Lay smooth side down on plastic wrap. Season rough sides with ½ teaspoon salt and ½ teaspoon pepper.
- Place cheese at the end closest to you, roll tightly, tucking in sides. Wrap in plastic wrap and chill 30 minutes to 1 day.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and spray with cooking spray.
- Set up three bowls: flour in one; beaten eggs with Dijon in the second; panko mixed with butter, Parmigiano, and remaining salt and pepper in the third.
- Unwrap rolls, dredge in flour, dip in egg mixture, coat with panko mixture. Place on baking sheet.
- Bake 25 minutes until golden and cooked through. Rest 5 minutes before slicing.
- For sauce: Melt butter in skillet over medium heat. Add shallots; cook 2–3 minutes. Stir in flour; cook 1 minute. Add stock and bring to a boil.
- Stir in cream, salt, pepper, Dijon, and Parmigiano; simmer until thickened, 2 minutes. Add thyme, adjust seasoning, and serve with chicken.
Notes
- Add a slice of ham before rolling for the classic version.
- Use gluten-free flour and breadcrumbs for a gluten-free option.
- Pan-fry before baking for extra crispiness.
- Try other cheeses like fontina or provolone for different flavors.
- Chilling the rolls helps them hold shape and prevents cheese leakage.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 chicken roll with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 185mg
