EASY Chicken Cordon Bleu recipe – delicious, breaded chicken filled with ham and cheese. Serve over pasta, rice, or veggies, for a filling meal.
What is Chicken Cordon Bleu?
Hello again, Lil’ Luna readers! It’s Alicia from The Baker Upstairs, back to share another yummy recipe with you!
My family loves chicken and we eat it at least 3-4 nights a week, but sometimes I get sick of the same old recipes and want to try something new, like today’s easy Chicken Cordon Bleu. But, what is it exactly?
A cordon bleu is a dish of meat wrapped around cheese, then breaded and pan-fried, deep fried or baked.
If you haven’t tried it yet – you’re missing out! It’s delicious, and our version is very simple, making it a new go-to dinner recipe in our home.
Delicious Dijon sauce
I think my favorite part of it is the dijon parmesan sauce on top… it is so savory and creamy I just want to eat it with a spoon. Here is how you make it:
MAKING CORDON BLEU SAUCE. Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden.
Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper.
When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.
I served it over egg noodles, but it would also be delicious over rice or even mashed potatoes. This meal was a favorite with both my kids and my husband, and is definitely one to make again and again!
Be sure to Prep!
I’ve found that it really helps to prepare all of your ingredients before starting, to make the process really quick and simple.
I like to have everything on separate plates to make it easy to construct the chicken (and don’t judge me for using my kids’ plates when all the regular plates are in the dishwasher… 🙂 ). If you love chicken as much as we do, definitely give this one a try!
Can I use other cheeses? I think Swiss cheese tastes the best in this recipe but I also use it because it melts and holds its shape really well. When substituting other melting cheeses, you might get more cheese melting out the sides but using two toothpicks should help with that.
To cook the chicken in the air fryer, preheat it to 350 and cook for 15 minutes, flipping it over half way through. When it is done let it cool for a few minutes before removing the toothpicks.
Making ahead & Storing
One thing that’s great about this recipe is that you can roll up the chicken up to 24 hours in advance and then refrigerate. This makes it a perfect meal for a dinner party or special occasion!
When you’re ready to bake it, just roll it in the breadcrumbs, pop it in the oven, and make the creamy sauce while it cooks. Easy peasy.
This recipe is best reheated in the oven. Preheat the oven to 350, place the leftovers on a pan sprayed with cooking spray and reheat for about 15-20 minutes.
You want it to warm up, not cook. If it cooks too much the chicken will be rubbery. To reheat the sauce pour it in a saucepan on the stove on medium heat and stir constantly for 3-5 minutes or until the sauce is hot.
Leftovers. Cover your leftovers with aluminum foil or place them in an airtight container. You will want to store the leftover sauce in a separate container so it doesn’t make the bread crumbs soggy. Store in the refrigerator for up to 4 days.
Can this be frozen? Yes, and the best way to do this is to prepare the chicken as instructed and stop before breading it. Place it in the freezer in an airtight container for up to 3 months. When you are ready to cook it, let it thaw completely in the fridge beforehand. Then bread it and cook it as instructed.
I suggest making the sauce the day it will be served and not freezing it beforehand.
What to serve with cordon bleu?
Chicken Cordon Bleu Recipe
- 3 chicken breasts filled to form 6 thin pieces of chicken
- 6 slices ham turkey ham also works great
- 6 slices swiss cheese
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- cooking spray
- 2 tbsp butter
- 2 tbsp flour
- 3/4 cup milk
- 3/4 cup chicken broth
- 1/2 tsp salt
- pepper to taste
- 1 tsp dijon mustard
- 2 tbsp grated parmesan cheese
- Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish. To make each chicken roll up, layer one slice of ham and one slice of swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish. Spray with cooking spray. Bake 30 - 35 minutes, or until cooked through.
- When the chicken has about 15 minutes left, make the sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden. Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper. When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.