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Chicken Cordon Bleu Recipe

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Learn to make this surprisingly simple restaurant-quality meal. Chicken Cordon Bleu is a classic dish that features tender chicken breasts stuffed with ham, cheese, and a creamy butter sauce all coated in a crispy golden crust.

Learn to cook Chicken Cordon Bleu to enhance your culinary skills and to impress your family and guests for a weeknight dinner, special occasion, or Sunday dinner.

Chicken Cordon Bleu with creamy butter sauce on top served with potatoes

What Is Chicken Cordon Bleu

A perfectly legitimate question to folks like me. Sure you know it’s a stuffed chicken breast but why in the world can’t they just call it that? Cordon Bleu means ‘Blue ribbon’ in French. We relate the blue ribbon to a prize-winning, anything but in this case, we are referring to a popular chicken recipe. It means this chicken recipe is really good!

You will prepare the sauce while the chicken is still in the oven but wait until the chicken is almost done. This is so the sauce can be poured over the Chicken and served while still hot.

Chicken Cordon Bleu Ingredients

Most of these ingredients are already in your kitchen. Chances are the only things you need to shop for are chicken breasts, ham, and cheese.

  • 4 Boneless skinless chicken breasts
  • 8 Sliced deli ham
  • 8 Sliced baby Swiss cheese
  • Sea salt and black pepper
  • 3/4 cup All-purpose flour
  • 1 Tbsp. Italian seasoning, divided
  • 1 tsp. Garlic powder
  • 2 Large eggs
  • 1/3 cup Water
  • 1 1/2 cups Panko bread crumbs
  • 1/4 cup Parmesan cheese, grated
creamy butter sauce in a jar

Creamy Butter Sauce Ingredients

There is a yummy creamy butter sauce to drizzle over each piece. Anytime there is a sauce involved, you know the meal is going to be good. Another thing you may realize is that serving potatoes as a side dish is perfectly acceptable.

  • 1 1/2 cups Chicken broth
  • 1/4 cup plain Greek Yogurt
  • 1/4 cup Heavy Cream or Half and half
  • 2 Tbsp. Dijon mustard
  • 1/4 cup Unsalted butter
  • 1/4 cup All Purpose flour
  • 1/4 tsp. Parmesan cheese
  • Salt and pepper to taste
Stuffed rolled chicken breast pictured next to boiled potatoes with the skin on. Chicken Cordon Bleu

Chicken Cordon Bleu with Creamy Butter Sauce

Yield: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

A made from scratch classic stuffed chicken breast recipe with a bonus creamy butter sauce. Perfect for a weeknight meal or a special occasion meal

Ingredients

  • 4 boneless skinless chicken breasts
  • 8 slices deli ham
  • 8 slices baby Swiss cheese
  • Sea salt and black pepper, to taste
  • ¾ Cup all-purpose flour
  • 1 Tbsp Italian seasoning, divided
  • 1 tsp garlic powder
  • 2 large eggs
  • 1/3 Cup water
  • 1½ Cup Panko bread crumbs
  • ¼ Cup Parmesan cheese, grated
  • SAUCE INGREDIENTS
  • 1½ Cups chicken broth
  • ¼ Cup Greek yogurt
  • ¼ Cup heavy cream or Half-n-half
  • 2 Tbsp Dijon mustard
  • ¼ cButter unsalted butter, cut into pieces
  • ¼ Cup all-purpose flour
  • Sea salt and black pepper, to taste
  • ¼ Parmesan cheese, grated

Instructions

  1. Place top oven rack in the center position and pre-heat oven to 350ºF.
  2. Line a large, rimmed baking sheet with parchment paper or a baking mat. Set
    aside.
  3. Place chicken breasts between two sheets of plastic wrap and pound with
    a meat mallet or rolling pin until ¼” thick.
  4. Top each chicken breast with 2 slices of deli ham and 2 slices of Swiss cheese.

  5. Tightly jelly roll each chicken breast and secure with toothpicks. Season with salt and black pepper, as desired, and set aside.
  6. Add the flour, ½ Tablespoon Italian seasoning, and garlic powder to a
    shallow bowl. Season with salt and black pepper, to taste, and stir to combine.
    Set aside.
  7. Add the eggs and water to a second bowl. Whisk to combine and set aside.
  8. Add the breadcrumbs, Parmesan cheese, and remaining Italian seasoning to
    a third bowl. Lightly season with additional salt and black pepper, if desired,
    and stir to combine. Set aside.
  9. Dredge each chicken breast in the seasoned flour until covered on all
    sides. Then dip the floured breasts into the egg wash and roll until coated.
    Finally, roll the egg-covered breasts in the seasoned breadcrumb mixture until
    thoroughly coated.
  10. Transfer each breast to the prepared baking sheet and place in the
    pre-heated oven.
  11. Bake for 30-35 minutes or until the chicken reaches a safe internal temperature of just below 165°F.
  12. When the chicken is almost ready to come out of the oven, combine the
    chicken broth, Greek yogurt, heavy cream, and Dijon mustard in a medium bowl.
    Stir to combine and set aside.
  13. Add the butter to a small skillet set over medium heat. Stir occasionally until melted. Slowly whisk the flour in a little at a time until completely blended into the butter without any lumps remaining.
  14. Stir in the yogurt mixture and season with salt and black pepper, to taste. Cook for several minutes, whisking continually, until the sauce thickens and is heated through. Remove from heat and keep warm.

  15. Remove chicken from oven and let cool for several minutes before slicing. Serve
    immediately topped with the butter sauce and your choice of sides.
  16. Enjoy!

Notes

You can substitute the Panko bread crumbs for a Gluten Free version linked below if you like.

This recipe serves 4 when each person receives a whole chicken breast, however you can cut them in half to serve 8 or adjust according the number of servings you need.

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Category: Recipes

As you know there are certain recipes we must save and this is one of those! Print it and stick it into your collection of recipes you’d cook again. Admittedly, this restaurant-style dish is some extra trouble to make but it’s worth it. You can make this for a weeknight meal or save for special occasions.

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Stuffed rolled chicken breast pictured next to boiled potatoes with the skin on. Chicken Cordon Bleu
Chicken Cordon Bleu

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