Name: Cheese-Stuffed Chicken Cordon Bleu Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1/4 cup all-purpose flour; Salt and black pepper to taste; 2 large eggs; 1 cup (heaping) panko breadcrumbs; 1/3 cup fine grated (1.4 oz) parmesan cheese; 2 tsp chopped fresh thyme; 1 Tbsp olive oil; 1 Tbsp chopped fresh parsley; 1 Tbsp butter; 1 Tbsp minced garlic; 1 1/4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 Tbsp dijon mustard; 1 Tbsp prepared yellow mustard (or another 1 Tbsp dijon mustard); 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

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.

A white plate filled with many slices of a rolled dish arranged closely together, each slice showing three main layers: a crispy golden-brown outside crust, a thick pale cooked layer inside, and a thin pink layer in the middle that looks like ham. The slices show a swirl pattern from the rolling, and small green herb pieces are sprinkled on top of the slices. The plate rests on a white marbled surface with a dark green cloth and a silver fork partially visible near the plate. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh boneless chicken breasts, thinly pounded to an even thickness, delicate slices of pink black forest ham, a small mound of shredded Swiss cheese, a small bowl of pale all-purpose flour, two whole uncracked brown eggs, a heaping pile of golden panko breadcrumbs mixed with finely grated pale parmesan cheese and fresh green thyme leaves, a small white bowl of bright green chopped parsley, a small white bowl of golden olive oil, a small white bowl of pale yellow softened butter, a small white bowl of minced fresh garlic, a small white bowl of rich low-sodium chicken broth, a small white bowl of creamy heavy cream, a small white bowl of smooth Dijon mustard, a small white bowl of bright yellow prepared mustard, a small white bowl of golden honey, and a small white bowl with white cornstarch mixed with chicken broth — all ingredients fresh and natural, arranged with perfect symmetry on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white plate on a white marbled surface, holding two thick slices of a golden brown breaded roll filled with light pink ham and melted pale yellow cheese, topped with a drizzle of creamy yellow sauce and small green herb pieces. Next to the slices, there is a neat pile of glossy green beans with specks of black pepper. A dark green cloth is partly visible on the side, and a silver fork rests near the plate. Photo taken with an iphone --ar 2:3 --v 7

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

chicken cordon bleu - Serving Suggestion

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:

Can I use chicken thighs instead of breasts for this recipe?

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!

What’s the best cheese to use for Chicken Cordon Bleu?

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.

How do I prevent the cheese from leaking out while baking?

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.

Can I make the Dijon honey mustard sauce vegan or dairy-free?

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!