There’s something utterly satisfying about biting into tender chicken wrapped around melty cheese and savory ham — that’s exactly what makes this Cheese-Stuffed Chicken Cordon Bleu Recipe a standout on any dinner table. The golden crust, gooey cheese, and luscious sauce come together for a dish that’s truly worth the effort.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheese-Stuffed Chicken Cordon Bleu Recipe
- Top Tip
- How to Serve Cheese-Stuffed Chicken Cordon Bleu Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheese-Stuffed Chicken Cordon Bleu Recipe
Why You'll Love This Recipe
I love this Cheese-Stuffed Chicken Cordon Bleu Recipe because it transforms everyday chicken into an elegant, comforting meal that’s surprisingly easy to pull off. It’s perfect for impressing guests or just spoiling yourself on a weeknight.
- Classic flavors with a twist: Melty Swiss cheese and Black Forest ham wrapped snug inside tender chicken, all coated in a crunchy panko crust.
- Simple homemade sauce: A creamy Dijon honey mustard sauce that elevates the dish without adding fuss.
- Make ahead friendly: You can prep the stuffed chicken in advance and chill, which makes dinner day so much smoother.
- Satisfyingly crispy: The panko and parmesan crust gives you the perfect crunch without being heavy or greasy.
Ingredients & Why They Work
Each ingredient in this Cheese-Stuffed Chicken Cordon Bleu Recipe plays a role in balancing flavor and texture. From the creamy Swiss cheese to the herby panko crust, these elements come together beautifully. When shopping, look for fresh chicken breasts and good-quality Black Forest ham—it really makes a difference.
- Chicken breasts: Pounding them thin lets you wrap them easily and ensures even cooking without drying out.
- Black Forest ham: Adds a smoky, slightly sweet note that pairs perfectly with creamy cheese.
- Swiss cheese: Melts beautifully and offers a mild, nutty flavor classic to cordon bleu.
- All-purpose flour: Helps the egg wash stick to the chicken, forming the base layer of the breadcrumb coating.
- Eggs: Bind the breadcrumbs to the chicken for that satisfying crust.
- Panko breadcrumbs: Light, airy, and super crispy when baked, giving you that irresistible crunch.
- Parmesan cheese: Adds a savory, nutty kick to the breadcrumb mix enhancing flavor complexity.
- Fresh thyme: Brings a subtle herbal aroma that brightens the crust.
- Olive oil: Mixed into the panko to help it brown nicely without frying.
- Fresh parsley: A fresh garnish that adds color and a hint of herbal brightness.
- Butter & garlic (for sauce): Creates a rich and aromatic base.
- Chicken broth & heavy cream: Combine to make a luscious, velvety sauce.
- Dijon & yellow mustard: Adds tang, depth, and a little kick to the sauce.
- Honey: Balances out the tangy mustard with a touch of sweetness.
- Cornstarch slurry: Thickens the sauce to perfect creamy consistency.
Make It Your Way
I like to play around with this Cheese-Stuffed Chicken Cordon Bleu Recipe depending on what cheese I have and the herbs in season. You’ll find it’s fun to tweak the fillings and spices to make it your own without losing that classic vibe.
- Cheese swap: I sometimes use Gruyère or a sharp cheddar instead of Swiss to give it a nuttier, richer finish.
- Herb twist: Adding fresh tarragon or rosemary to the breadcrumb mix brings another layer of flavor I absolutely adore.
- Dietary modification: To keep it lighter, skip the creamy sauce and serve with a squeeze of fresh lemon and a side salad.
- Gluten-free option: Use gluten-free panko breadcrumbs or crushed nuts for the coating.
Step-by-Step: How I Make Cheese-Stuffed Chicken Cordon Bleu Recipe
Step 1: Tenderize Your Chicken Gently
Start by placing each chicken breast between two sheets of plastic wrap and gently pounding it to an even ¼-inch thickness. I always go slow here—if you pound too hard, you risk tearing the chicken, and that just makes the rolling messy later. This step is crucial because it ensures even cooking and makes rolling the ham and cheese inside easier.
Step 2: Layer Your Ham and Cheese
Lay two slices of Black Forest ham over each flattened chicken breast, then sprinkle a generous ½ cup of Swiss cheese right onto the ham—leaving about half an inch border all around. This margin helps keep the cheese tucked in when you roll the chicken up.
Step 3: Roll and Chill to Set
Starting from the smaller end, roll the chicken up snugly, tucking in the sides as you go to avoid cheese leaking out. To really lock the shape in, I wrap each roll tightly in plastic wrap “tootsie roll style” and chill it in the fridge for at least 30 minutes or even overnight. This step is a game-changer — it helps the chicken keep its shape and prevents the cheese from escaping during baking.
Step 4: Bread the Chicken Carefully
Set up three shallow dishes for dredging: one with seasoned flour, one with beaten eggs, and one with a flavorful panko mixture (panko, parmesan, thyme, olive oil, salt, and pepper). Working one piece at a time, roll the chicken in flour, then eggs, then the panko mixture, pressing gently to adhere the coating all over. This triple layer is your ticket to a crispy, golden crust that’s packed with flavor.
Step 5: Bake Until Perfectly Juicy
Place your breaded rolls on a greased (or foil-lined and sprayed) rimmed baking tray. Bake at 400°F (200°C) for about 30 to 35 minutes until an instant-read thermometer hits 165°F at the thickest part. Rest the chicken a few minutes before slicing — this little pause helps keep all that melty cheese inside and flavors locked in.
Step 6: Whip Up the Creamy Dijon Honey Mustard Sauce
While your chicken bakes, melt butter in a saucepan over medium heat, sauté garlic just until fragrant — about 20 seconds. Add chicken broth and simmer until reduced by half, about 10 minutes. Stir in heavy cream, Dijon mustard, yellow mustard, honey, and the cornstarch slurry, whisking to thicken. Season with salt and pepper, then keep warm until serving. This sauce is the perfect tangy-sweet companion that brings all the flavors together.
Top Tip
From my many attempts, a few key tips really make this Cheese-Stuffed Chicken Cordon Bleu Recipe shine. These little tricks saved me from soggy crusts and leaky cheese — so I wanted to share them with you.
- Chill the rolled chicken: Don’t skip wrapping and chilling the chicken rolls — it helps keep everything tight and tidy when baking.
- Seal cheese leaks: If you notice cheese oozing during baking, tuck a small crumpled piece of foil into the edges of the roll to plug gaps.
- Watch the oven: If the crust is browning too fast toward the end, loosely tent the chicken with foil to prevent burning while the inside finishes cooking.
- Use a meat thermometer: Measuring for 165°F inside the thickest part guarantees juicy, safe chicken without guesswork.
How to Serve Cheese-Stuffed Chicken Cordon Bleu Recipe
Garnishes
I always finish this dish with a sprinkle of fresh chopped parsley for a pop of color and fresh herb aroma. Sometimes, I add a small lemon wedge on the side to add brightness if someone wants a little zesty contrast with their creamy sauce.
Side Dishes
This recipe pairs beautifully with buttery mashed potatoes or an herby wild rice pilaf. For something lighter, try steamed green beans or a crisp mixed green salad tossed with vinaigrette—I find these sides balance the richness perfectly.
Creative Ways to Present
For special occasions, I like to slice the chicken rolls into medallions and fan them out on the plate with sauce drizzled artistically. Adding a few sautéed mushrooms or roasted asparagus alongside creates a visually stunning presentation that always impresses.
Make Ahead and Storage
Storing Leftovers
After cooking, let your Chicken Cordon Bleu cool completely before storing leftovers in an airtight container in the fridge. It keeps well for 2-3 days, and flavors even deepen overnight.
Freezing
I’ve successfully frozen these cooked chicken rolls by wrapping them individually in foil and placing in a freezer-safe bag. Just thaw overnight in the fridge before reheating for an easy future meal.
Reheating
To reheat, I like warming the chicken covered in foil at 350°F (175°C) for about 15-20 minutes, occasionally checking so the crust stays crisp but the filling heats through nicely. Reheat the sauce gently on the stovetop or microwave and serve fresh.
Frequently Asked Questions:
Yes, you can use boneless, skinless chicken thighs, but you’ll need to pound them evenly and be mindful that the cooking time may be slightly shorter since thighs tend to be thinner and more forgiving in moisture retention. The flavor will be richer too!
Swiss cheese is traditional because it melts smoothly and has a mild, nutty flavor that complements the ham and chicken beautifully. However, Gruyère or sharp cheddar also work wonderfully if you prefer stronger or creamier flavors.
Chilling the rolled chicken wrapped tightly in plastic wrap before breading and baking helps everything hold together well. If you do notice spots where cheese might escape, you can tuck a tiny crumpled piece of aluminum foil into the ends before baking to plug holes.
Absolutely! Swap butter for olive oil, use a dairy-free cream or almond milk thickened with a bit of cornstarch, and make sure to use a vegan-friendly mustard and honey substitute like maple syrup or agave. The sauce won’t be exactly the same but will still taste delicious.
Final Thoughts
This Cheese-Stuffed Chicken Cordon Bleu Recipe has been a kitchen favorite for years — it’s one of those dishes that feels special but is approachable enough to make any night of the week. I love how it brings together simple ingredients into a showstopper meal that always gets compliments. Give it a try, and I promise you’ll find yourself reaching for this recipe again and again!
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Cheese-Stuffed Chicken Cordon Bleu Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Chicken Cordon Bleu is a classic dish featuring tender chicken breasts stuffed with black forest ham and Swiss cheese, coated in a crispy panko and Parmesan breadcrumb crust, then baked to perfection and served with a creamy, tangy Dijon honey mustard sauce.
Ingredients
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) black forest ham (deli cut), such as Boars Head
- 8 oz shredded Swiss cheese
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup (heaping) panko breadcrumbs
- ⅓ cup fine grated (1.4 oz) parmesan cheese
- 2 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Dijon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 ¼ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon prepared yellow mustard (or another 1 tablespoon dijon mustard)
- 1 tablespoon honey
- 2 teaspoon cornstarch mixed with 1 tablespoon low-sodium chicken broth
Instructions
- Pound Chicken: Pound each chicken breast to an even ¼-inch thickness between two sheets of plastic wrap using the flat side of a meat mallet, taking care not to tear the meat.
- Assemble Chicken: Place two slices of ham over each piece of chicken, then add ½ cup shredded Swiss cheese on top, leaving a ½-inch border around edges.
- Roll and Chill: Starting from the smaller end, roll each chicken piece snugly while tucking in the ham and chicken ends to prevent cheese leakage. Wrap tightly in plastic wrap like a tootsie roll, especially securing ends, then chill in the refrigerator for at least 30 minutes and up to 1 day to hold shape.
- Preheat Oven and Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Grease a rimmed 13 by 9-inch baking sheet with non-stick spray or line with foil and spray for easy cleanup.
- Prepare Coatings: In a shallow dish, whisk flour with salt and pepper. In a second dish, whisk eggs seasoned with salt and pepper. In a third dish, combine panko breadcrumbs, parmesan cheese, thyme, olive oil, salt, and pepper.
- Bread Chicken: Remove chicken from plastic wrap. Coat each piece first with flour, shaking off excess, then dip into egg mixture letting excess drip off, and finally roll in the panko mixture pressing to adhere.
- Bake Chicken: Place breaded chicken on the prepared baking sheet. Bake in preheated oven until internal temperature reaches 165 degrees Fahrenheit, about 35 minutes.
- Rest and Slice: Let chicken rest for a few minutes, then transfer to a cutting board and slice for serving.
- Make Sauce: While chicken bakes, melt butter in a medium saucepan over medium heat. Add garlic and sauté until golden and fragrant, about 20 seconds. Add chicken broth and simmer until reduced to just under ½ cup, about 10 minutes.
- Finish Sauce: Stir in heavy cream, dijon mustard, yellow mustard, honey, and cornstarch broth mixture. Whisk continuously until sauce thickens. Season with salt and pepper to taste. Remove from heat and keep warm, reheating gently and thinning with broth if needed.
- Serve: Serve sliced chicken topped with the creamy Dijon honey mustard sauce, garnished with chopped fresh parsley.
Notes
- Sharp cheddar or Gruyere cheese can be used as alternatives to Swiss cheese.
- If cheese melts out during baking, plug the openings with crumpled aluminum foil to help contain it.
- Monitor the chicken near the end of baking; if it browns too much on top, tent loosely with aluminum foil to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
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