Chicken Cordon Bleu Recipe

This Chicken Cordon Bleu Recipe checks every box: crispy coating, melty cheese, juicy chicken, and a buttery sauce that brings it all home. It looks fancy, but it’s actually super doable—no fancy tools or weird ingredients. Just a meat mallet, a little fridge time, and a solid method that works. You get that restaurant-style golden brown crust and gooey Swiss cheese center that is a total stunner on the dinner table. And yes, I’ll walk you through every step.

Ingredients Needed For Chicken Cordon Bleu

Here’s what you’ll need to make chicken cordon bleu. Be sure to check out the variations list as well.

Boneless, skinless chicken breasts – use about 2 large ones and slice in half lengthwise
Salt & black pepper – for seasoning the chicken
Garlic powder – adds depth
Herbes de Provence or Italian seasoning – either works great
Deli ham – I used cherry smoked, but any sliced ham will do
Swiss cheese – the classic, melty center
Eggs + all-purpose flour + Panko breadcrumbs – your breading station!
Peanut oil or other frying oil – needs to withstand medium-high heat

For the sauce–

Butter – for the roux
All-purpose flour – helps thicken the sauce
Whole milk & chicken stock – use both for the perfect texture
Dijon mustard & honey – just a bit of each for flavor
Parmesan cheese – freshly grated is best
Salt & black pepper – to taste
Parsley – chopped, for garnish

Variations

Use mozzarella or provolone instead of Swiss for a milder flavor.
Try turkey slices instead of ham for a twist.
Want less mess? Use the air fryer and a parchment paper-lined basket.
Swap in Italian seasonings if you don’t have Herbes de Provence.
Use regular breadcrumbs if you don’t have Panko.

How to Make Chicken Cordon Bleu

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions:

1. Pound the Chicken

Slice each chicken breast in half horizontally to make 2 pieces per breast. Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness.

2. Season Well

Season each piece of chicken generously with salt, black pepper, garlic powder, and Herbes de Provence.

Pro Tip: Throw any leftover seasoning in with the flour.

3. Assemble the Bundles

Place each chicken flat on a new small piece of plastic wrap. Lay one slice of ham and one slice of cheese on each flattened breast.

Roll the chicken up tightly, starting at one short end. Tuck in the sides as you roll.

Wrap each chicken roll tightly in the plastic wrap it’s sitting on keeping the ends open as you roll. Then, swing the ends to create a twist that tightens the plastic wrap around the chicken to help hold its shape. Repeat with remaining pieces of chicken.

4. Chill

Place the wrapped rolls in the fridge for at least 30 minutes to firm up.

5. Set Up Breading Station

In the meantime, set up your dredging station by placing flour, beaten eggs, and panko bread crumbs into 3 separate shallow dishes.

6. Bread + Fry

Pour oil into a deep fryer or heavy-bottomed pot (about 2–3 inches deep). Heat on medium-high heat until oil reaches 350° F.

Remove chicken rolls from refrigerator and remove plastic wrap when ready to fry.

Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.

Using a spider strainer or large slotted spoon, carefully lower rolls into the oil, working in batches as to not overcrowd the pan. Adjust burner heat to keep oil at 350° F.

Fry 6–8 minutes, turning occasionally, until golden brown and internal temp hits 165°F. Transfer to a wire rack to drain. Repeat until all chicken rolls have been fried.

Let rest a few minutes before slicing into pinwheels.

7. Make the Sauce

Place a small saucepan over medium heat. Add butter and flour, whisking to combine. Cook for 2-3 minutes, whisking frequently.

Whisk in milk and chicken stock and remaining ingredients. Allow to just come up to a boil before removing from heat. If sauce is too thick for your liking, add more stock.

8. Serve!

Place chicken slices on serving plate, drizzle some of the sauce over top, garnish with fresh chopped parsley, and enjoy warm!

Tips for Success

Wrap tightly in plastic wrap to help hold shape.
Keep oil at 350° F using an instant-read thermometer.
Don’t skip the chill time—this helps everything stay together.
Use a rimmed baking sheet with a wire rack to drain the fried chicken.
Want extra crunch? Double dip: flour, egg, flour, egg, panko.
A sharp knife will make slicing easier (and cleaner).

Storage + Make Ahead Directions

Store leftovers in an airtight container in the fridge up to 3 days. Reheat in the oven on a sheet tray or in the air fryer for best results.

Can you freeze it? Yes—wrap cooled chicken tightly in plastic wrap and foil. Freeze up to 2 months. Reheat in oven for best texture.

Make ahead? Absolutely. You can assemble the chicken rolls up to 24 hours ahead. Just refrigerate until ready to fry.

FAQ’s About Chicken Cordon Bleu

What’s the difference between chicken cordon bleu and chicken kiev?

Chicken cordon bleu is stuffed with ham and cheese. Chicken kiev is stuffed with herbed butter.

Can I bake this instead of frying?

Yes! Place breaded chicken on a wire rack set over a rimmed baking sheet. Bake at 375° F for 25–30 minutes until golden and cooked through.

Can I use regular breadcrumbs instead of panko?

You can, but you won’t get that ultra-crispy texture. Use panko breadcrumbs or even Cornflake Crumbs for crunch.

Can I make this into a chicken cordon bleu casserole?

You can! I have a whole recipe written for Chicken Cordon Blue Casserole.

More Delicious Chicken Recipes to Try!

Asparagus Stuffed Chicken Breast
Chicken Piccata
Swiss Chicken Casserole
Sous Vide Spatchcock Chicken
Chicken Cacciatore
Air Fryer Chicken Skewers

Dinner party approved. Special occasion ready. Weeknight doable. This is one great recipe that delivers every time. The printable recipe is below! Have a great day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Chicken Cordon Bleu

This Chicken Cordon Bleu is a crispy, golden classic, stuffed with melty Swiss cheese and savory ham. Served with a simple homemade Dijon cream sauce, it’s perfect for a comforting dinner but special enough for a fancy dinner party.

Ingredients

▢ 1 1/2 lbs boneless, skinless chicken breasts about 2 large
▢ 1 1/2 teaspoons salt
▢ 1/2 teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon Herbes de Provence or Italian seasoning
▢ 4 slices deli ham I used cherry smoked ham
▢ 4 slices Swiss cheese
▢ 2 large eggs
▢ 1 cup flour
▢ 1 cup panko breadcrumbs or regular breadcrumbs
▢ 4 cups peanut oil or other frying oil of choice

for the sauce-

▢ 2 tablespoons butter
▢ 2 tablespoons all-purpose flour
▢ 2 cups whole milk
▢ 1/2 cup chicken stock + more to thin out if needed
▢ 2 tablespoons dijon mustard
▢ 2 tablespoons honey
▢ 1/2 cup parmesan cheese freshly grated
▢ 3/4 teaspoon salt or to taste
▢ 1/2 teaspoon black pepper or to taste
▢ parsley fresh, chopped, for garnish

Instructions

Slice each chicken breast in half horizontally to make 2 pieces per breast. Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness.
Season each piece of chicken generously with salt, black pepper, garlic powder, and Herbes de Provence.*
Place each chicken flat on a new small piece of plastic wrap. Lay one slice of ham and one slice of cheese on each flattened breast.
Roll the chicken up tightly, starting at one short end. Tuck in the sides as you roll.
Wrap each chicken roll tightly in the plastic wrap it's sitting on keeping the ends open as you roll. Then, swing the ends to create a twist that tightens the plastic wrap around the chicken to help hold its shape. Repeat with remaining pieces of chicken.
Place the wrapped rolls in the fridge for at least 30 minutes to firm up.
In the meantime, set up your dredging station by placing flour, beaten eggs, and panko bread crumbs into 3 separate shallow dishes.
Pour oil into a deep fryer or heavy-bottomed pot (about 2–3 inches deep). Heat on medium-high heat until oil reaches 350° F.
Remove chicken rolls from refrigerator and remove plastic wrap when ready to fry.
Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.
Using a spider or large slotted spoon, carefully lower rolls into the oil, working in batches as to not overcrowd the pan. Adjust burner heat to keep oil at 350° F.
Fry 6–8 minutes, turning occasionally, until golden brown and internal temp hits 165°F. Transfer to a wire rack to drain. Repeat until all chicken rolls have been fried.
Let rest a few minutes before slicing into pinwheels.

for the sauce-

Place a small saucepan over medium heat.
Add butter and flour, whisking to combine. Cook for 2-3 minutes, whisking frequently.
Whisk in milk and chicken stock and allow to just come up to a boil before removing from heat. If sauce is too thick for your liking, add more stock.
Stir in dijon mustard, honey, parmesan cheese, salt, and black pepper.
Place chicken slices on serving plate, drizzle some of the sauce over top, garnish with fresh chopped parsley, and enjoy warm!

Video

Notes

*Throw any leftover seasoning in with the flour.

Nutrition