Easy Chicken Cordon Bleu Recipe (+ Video)
EASY Chicken Cordon Bleu Recipe – Delicious breaded chicken stuffed with ham and cheese. Serve with pasta, rice, or vegetables for a hearty meal.
As impressive as this Chicken Cordon Bleu looks, it’s actually a really quick and easy dinner recipe. Also, be sure to check out our Chicken Corn Blue Casserole – just as good!
What is a blue-ribbon chicken?
Hello, Lil’ Luna readers! It’s Alicia from The Baker Upstairs, back with another delicious recipe!
My family loves chicken and we eat it at least 3-4 nights a week, but sometimes I get tired of the same old recipes and want to try something new like today’s Easy Chicken Cordon Bleu. But what exactly is it?
Cordon Bleu is a piece of meat wrapped in cheese, then breaded and fried, deep-fried or baked.
If you haven’t tried it – you’re missing out! It’s delicious and our version is so easy, making it a new dinner recipe in our house.
Delicious Dijon Sauce
I think my favorite part is the Dijon Parmesan sauce on top…it’s so delicious and creamy I just want to eat it with a spoon. Here’s how you do it:
Make Cordon Bleu Sauce. Melt butter in a saucepan over medium heat. Add flour and stir to form a smooth paste. Cook for 2-3 minutes until golden.
Add the milk, stirring constantly, until combined. Cook until slightly thickened, then slowly add the chicken stock while continuing to stir constantly to prevent lumps. Add salt and pepper and stir.
When the sauce thickens, remove from heat and stir in Dijon mustard and Parmesan until melted and combined. Serve the chicken over pasta or rice and drizzle with the sauce.
I serve it on egg noodles, but it can also be served over rice or even mashed potatoes. This meal is a favorite of my kids and my husband and definitely makes it again and again!
Be sure to be prepared!
I found it really helpful to have all the ingredients ready before starting and made the process really quick and easy.
I like to have everything on separate plates so the chicken is easy to do (don’t judge me for using my kid’s plate when all the regular plates are in the dishwasher… 🙂 ). If you love chicken as much as we do, you must try this!
can i use other cheese? I think Swiss cheese tastes the best in this recipe, but I also use it because it melts and holds its shape so well. When substituting other melted cheeses, you may get more cheese melted from the sides, but using two toothpicks should help.
Tono Cook the chicken in the air fryer, Preheat it to 350 degrees and cook for 15 minutes, turning it halfway through. Let cool for a few minutes when done, then remove the toothpick.
forward and store
One of the great things about this recipe is that you can roll the chicken up to 24 hours in advance and refrigerate. This makes it the perfect meal for a dinner party or special occasion!
When you’re ready to bake, roll it in breadcrumbs, pop it in the oven, and make a creamy sauce as it cooks. Very simple.
This recipe is best reheated in the oven. Preheat oven to 350 degrees, place leftovers on a skillet sprayed with cooking spray, and heat for about 15-20 minutes more.
You want it to heat up, not cook. Chicken can become springy if overcooked. To reheat the sauce, pour it into a saucepan on the stove and stir continuously over medium heat for 3-5 minutes or until the sauce is hot.
Leftovers. Cover leftovers with aluminum foil or place them in an airtight container. You’ll want to store the remaining sauce in a separate container so the crumbs don’t get soggy. Store in refrigerator for up to 4 days.
Can this be frozen? Yes, the best way is to prepare the chicken as directed and stop just before breading. Store in the refrigerator in an airtight container for up to 3 months. When you’re ready to cook, let it thaw completely in the refrigerator. It is then breaded and cooked as directed.
I recommend making the sauce on the day of serving and not freezing it beforehand.
What goes with the blue ribbon?
Course main course
Preparation time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Calories 429 kcal
Author Little Luna
- 3 chicken breasts stuffed into 6 thin chicken pieces
- 6 slices of ham turkey ham works great too
- 6 slices swiss cheese
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- cooking spray
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk
- 3/4 cup chicken stock
- 1/2 teaspoon salt
- Appropriate amount of pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees. Spray a 9 x 9 baking pan with cooking spray. Mix the crumbs on a plate or flat plate. To roll up each chicken, spread a slice of ham and a slice of Swiss cheese on top of each chicken nugget. Roll up tightly, then roll in the crumb mixture. Secure with toothpicks (I use two per piece) and place in the prepared baking sheet. Spray with cooking spray. Bake for 30 – 35 minutes, or until cooked through.
When the chicken has about 15 minutes left, make the sauce. Melt butter in a saucepan over medium heat. Add flour and stir to form a smooth paste. Cook for 2-3 minutes until golden. Add the milk, stirring constantly, until combined. Cook until slightly thickened, then slowly add the chicken stock while continuing to stir constantly to prevent lumps. Add salt and pepper and stir. When the sauce thickens, remove from heat and stir in Dijon mustard and Parmesan until melted and combined. Serve the chicken over pasta or rice and drizzle with the sauce.