There’s something irresistibly satisfying about cutting into a crispy golden crust and watching melted Swiss cheese ooze out from tender chicken and savory ham.
Chicken Cordon Bleu is a classic dish that feels fancy but is surprisingly doable at home.
Whether you’re making it for a cozy family dinner or to impress guests, this recipe always hits the mark.
Why I Love This Recipe
I love how every bite brings the perfect mix of crunch, creaminess, and saltiness.
It looks elegant but doesn’t require complicated skills—just a bit of prep and love.
And the creamy Dijon sauce? Totally addictive!
What You’ll Need (Ingredient Highlights)
Chicken breasts: Boneless and skinless, pounded thin for easy rolling.
Swiss cheese & ham: The savory, melty filling that defines the dish.
Seasonings: Garlic powder, onion powder, salt, and pepper for flavor.
Panko breadcrumbs: For that irresistible crispy coating.
Creamy Dijon sauce: Made with butter, garlic, milk, Dijon mustard, and Parmesan—rich and tangy.
Pro Tips Before You Start
Chill the wrapped chicken rolls before breading to help them hold their shape.
Fry gently—don’t overheat the oil or it will brown too fast before cooking through.
Let the Dijon sauce simmer slowly for the creamiest texture.
How to Make Chicken Cordon Bleu
Step 1: Season the chicken
Pat the chicken breasts dry, then season both sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Pound and layer
Place each chicken breast between two sheets of plastic wrap.
Gently pound until about 1 cm thick.
Remove the top wrap and layer 2 slices of Swiss cheese, 2 slices of ham, then repeat once more with cheese and ham.
Step 3: Roll and chill
Tightly roll each chicken breast into a log using the plastic wrap.
Twist the ends and tie to seal.
Chill the rolls in the fridge for at least 30 minutes.
Step 4: Prepare for frying
Heat about 2 inches of oil in a deep pan to 170°C (340°F).
Set up three shallow dishes for flour, beaten eggs, and panko breadcrumbs.
Step 5: Bread the rolls
Dredge each chilled roll in flour, then dip in egg, then coat evenly with panko.
Make sure all surfaces are covered.
Step 6: Fry until golden
Fry each roll for around 5 minutes per side or until golden and crisp.
If the inside isn’t fully cooked (internal temp should be 165°F or 75°C), finish baking in a 170°C (340°F) oven on a wire rack.
Step 7: Make the Dijon sauce
In a saucepan, melt butter and sauté garlic until fragrant.
Whisk in flour to make a roux, then slowly whisk in milk.
Simmer until thickened.
Stir in Dijon mustard and Parmesan, seasoning to taste.
Step 8: Slice and serve
Slice the crispy chicken rolls into medallions and drizzle with warm Dijon sauce.
Serve immediately.
What to Serve It With
Creamy mashed potatoes
Garlic green beans or steamed broccoli
A crisp garden salad
Crusty bread to mop up extra sauce
Variations / Substitutions
Try mozzarella or provolone instead of Swiss.
Use prosciutto or turkey ham for a twist.
Bake instead of frying for a lighter option (400°F for 25–30 minutes).
Storage & Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven at 160°C (320°F) to keep the crust crispy.
The Dijon sauce can be reheated gently on the stove.
FAQs
Can I freeze Chicken Cordon Bleu?
Yes! Freeze before frying, wrapped well. Thaw overnight and cook as usual.
What oil is best for frying?
Use a neutral oil with a high smoke point like peanut or vegetable oil.
Can I make it ahead?
Absolutely. Prep and chill the rolls a day ahead, then bread and fry when ready.
Can I bake instead of fry?
Yes, bake at 400°F (200°C) for 25–30 minutes until crispy and cooked through.
What’s the best cheese to use?
Swiss is traditional, but Gruyère or mozzarella also works beautifully.
How do I keep the filling from leaking out?
Roll tightly, seal well, and chill before frying. Also avoid overcooking.
Is the sauce optional?
Technically, yes—but you’ll regret skipping it! The Dijon sauce completes the dish.
Final Thoughts
This Chicken Cordon Bleu is crispy, cheesy, comforting, and just a little indulgent—in the best way.
It’s the kind of meal that makes ordinary evenings feel special.
Once you master the steps, it becomes a showstopper in your home menu rotation.
Crispy & Cheesy Chicken Cordon Bleu with Dijon Sauce
Ingredients
Main Components
- 4 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham thinly sliced
Breading
- Peanut oil or vegetable oil for frying
- 125 g all-purpose flour
- 4 eggs beaten
- 100 g panko bread crumbs
Creamy Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Pound each breast thin, layer with cheese and ham, then roll up tightly.
- Wrap in plastic and chill for 30 minutes.
- Heat oil to 170°C.
- Dredge chilled rolls in flour, egg, and panko.
- Fry until golden, then bake if needed to cook through.
- For sauce: sauté garlic in butter, whisk in flour, then milk.
- See full steps with tips & photos → https://mischacrossing.com/crispy-chicken-cordon-bleu/
Notes
- Pound chicken evenly to ensure easy rolling and even cooking.
- You can secure rolls with toothpicks before breading if needed.
- Chill time helps them hold shape and fry evenly.
