Chicken Cordon Bleu Recipe
Crispy, cheesy, and undeniably satisfying, Chicken Cordon Bleu wraps savory ham and gooey Swiss cheese inside tender chicken breasts, coated in a buttery, crunchy crust. This easy homemade version delivers restaurant-quality flavor right from your own oven.
Chicken Cordon Bleu is a timeless favorite that feels fancy but is incredibly simple to prepare, making it perfect for both busy weeknights and special occasions.
Ingredients That Make Chicken Cordon Bleu Shine
- Chicken breasts – The tender, juicy base that gets flattened and filled with deliciousness.
- Ham slices – Salty and savory, adding rich depth and classic cordon bleu flavor.
- Swiss cheese – Perfectly melty and nutty, it pairs beautifully with the ham.
- Corn flakes cereal – Crushed for a crunchy, golden coating that stays crispy after baking.
- Butter – Melted to help the cornflake crumbs adhere and enhance flavor.
- Salt and freshly ground black pepper – Essential seasonings to bring out the best in the chicken.
- Mayonnaise – Forms the creamy base for the simple and tasty sauce.
- Yellow mustard – Adds a tangy punch to the sauce, balancing the richness of the dish.
How to Make This Chicken Cordon Bleu: A Quick Walkthrough
Start by slicing each chicken breast horizontally, then pounding them thin for easy rolling. Lay a slice of ham and a sprinkle of cheese on each piece, then roll them up tightly.
Wrap the chicken bundles in plastic wrap and chill to help them firm up. Afterward, dip each in melted butter, coat them with crushed cornflakes, and bake until golden and cooked through.
Finally, stir together mayonnaise and mustard for a quick sauce that’s perfect for drizzling over the crispy chicken.
Pro Tips and Tasty Variations for Perfect Chicken Cordon Bleu
To keep the chicken moist and the filling neatly inside, be sure to roll the bundles tightly and chill them well before coating and baking. A meat thermometer ensures juicy results without overcooking—look for 160°F inside the chicken.
For a twist, swap Swiss cheese for provolone or mozzarella, or use breadcrumbs, crushed crackers, or even gluten-free crumbs in place of cornflakes.
If you’re craving a more traditional cordon bleu sauce, whip up a quick Dijon cream sauce with butter, flour, chicken broth, and heavy cream for a decadent touch.
Storing and Reheating: Making the Most of Leftover Chicken Cordon Bleu
Leftover Chicken Cordon Bleu stores beautifully. Keep the cooled chicken in an airtight container in the refrigerator for up to 3 days.
For freezing, wrap individual pieces tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, bake in a 350°F oven until warmed through to maintain the crispy coating—microwaving can make the crust soggy, so the oven is best!
Chicken Cordon Bleu
Ingredients
- 6 tablespoons butter melted
- 1 cup mayonnaise
- 8 thin slices ham
- Salt and freshly ground black pepper
- 1-2 teaspoons yellow mustard to taste
- 8 ounces Swiss cheese sliced or shredded
- 3 cups corn flakes cereal crushed (or substitute breadcrumbs)
- 4 boneless skinless chicken breasts, about 2 pounds
Instructions
- Pat each chicken breast dry using paper towels, then with a sharp knife, slice them horizontally to form two thinner breast halves. Place each piece between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until evenly flattened, taking care to avoid tearing the meat. Lay a slice of ham and a portion of shredded or sliced Swiss cheese atop each flattened piece. Roll the chicken tightly around the filling, tucking in the sides slightly, and place each roll onto a new sheet of plastic wrap. Wrap each bundle securely, twisting the ends like a tootsie roll to form firm rolls, then refrigerate for at least 30 minutes or up to one day. Preheat the oven to 400°F. Unwrap the chicken rolls, season them with salt and pepper, and set aside. Pulverize the corn flakes in a food processor to form fine crumbs, and pour them into a shallow dish. Melt the butter separately in another shallow dish. Dip each chicken roll first into the melted butter, then coat thoroughly with the cornflake crumbs, pressing gently to adhere. Arrange the coated rolls onto a lightly greased baking sheet. Bake on the center rack for approximately 30 minutes, or until the internal temperature of the chicken reaches 160°F, ensuring the thermometer measures the chicken itself, not the filling. Prepare the sauce by combining the mayonnaise and mustard in a bowl, adjusting the mustard to taste. Serve alongside the baked chicken.
Notes
Complete the recipe through wrapping the chicken (Step 4), and refrigerate the bundles for up to one day before proceeding with the cooking steps. Freezing Instructions:
After wrapping the chicken (Step 4), place the bundles into a freezer-safe container or bag, and store them frozen for up to three months. Thaw overnight in the refrigerator before baking as directed.