Don’t let the fancy French name fool you – my chicken cordon bleu recipe is surprisingly easy to make! I encase melty Swiss cheese and smoky ham in tender chicken breasts, then coat them in crispy seasoned breadcrumbs and pan-fry them to perfection. My secret ingredient for extra-crispy cordon bleu is pre-made crispy fried onions–yep, just like the ones you put on green bean casserole. I love how this dish is simple enough to make on a busy weeknight but also perfect for a dinner party!
Chicken Cordon Bleu Recipe
Would you believe me if I told you my chicken cordon bleu recipe has only 10 ingredients? It’s true! Simple ingredients but bold flavors – that’s what makes this dish so special. The chicken stays juicy and tender while the ham adds a little saltiness, and the Swiss cheese becomes perfectly melted and oozy! This is easily one of my go-to recipes when I want something delicious and comforting. My kids love it, too, making it a win-win dinner for the whole family!
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How to Store and Reheat
Chicken cordon bleu is best served fresh so that the chicken stays crispy and the cheese is melty. However, if you do have leftovers, I recommend storing them in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake at 350°F for about 10-15 minutes or until heated through.Â
Notes and Tips
- I always recommend covering the chicken breasts in plastic wrap when pounding to stop them from sticking to the meat mallet or tearing.
- I usually wrap the chicken with the ham and cheese ahead of time and refrigerate it before frying. This means all I have to do is add the breadcrumbs and fry the chicken when I’m ready to serve!
- You can prepare the chicken 24-48 hours in advance (depending on how fresh your chicken is). It’s a great time-saving tip for busy weeknights!
- Make sure to preheat the oil before frying. It should be 350°F for the best results.
- Don’t overcrowd the pan, as this will bring down the temperature, and check the oil between batches.
- The internal temperature of cooked chicken should always be 165°F. When checking with a meat thermometer, be careful to only check the chicken (not the cheesy/ham layer) or you might get a false reading.
Chicken Cordon Bleu Recipe
This melty ham and Swiss stuffed chicken cordon bleu is surprisingly easy to make with just 10 ingredients.
Prep:20minutes
Cook:20minutes
Total Time
:40minutes
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Instructions
Season the chicken with salt,pepper,and garlic powder.
3 boneless skinless chicken breasts,1 teaspoon kosher salt,1 teaspoon ground black pepper,1 tablespoon garlic powder
Place chicken breast between two sheets of plastic wrap and pound until about ½ inch thick.
Remove the plastic wrap. Put a slice of Swiss cheese,then a slice of ham,then another slice of swiss and another slice of ham over the chicken. Tightly roll the chicken and put it onto a new sheet of plastic wrap.
6 slices Swiss cheese,6 slices deli ham
Wrap the chicken in the plastic wrap tightly and twist the sides to tightly squeeze the chicken and form it. Repeat with each chicken and place into the fridge for 30 minutes.
Preheat 2 inches of oil in a tall-sided skillet to 350℉.
Canola oil
Add crispy fried onions to a food processor and pulse for 20 seconds. In a medium mixing bowl,mix together fried onions,bread crumbs,parsley,and Montreal seasoning.
1 cup crispy fried onions,1 cup breadcrumbs,2 teaspoons chopped fresh parsley,½ teaspoon Montreal steak seasoning,1 cup all-purpose flour,3 large eggs
In a separate bowl add flour. In a third bowl,add the egg and whisk. Dredge the chicken first in the flour,then the egg,and then the breadcrumbs.
Carefully place the breaded chicken cordon bleu in the oil and cook for about 7 minutes per side to reach a golden brown color. Check to be sure the internal temp is 165℉. Serve immediately and enjoy!
Notes
Storage:Store chicken cordon bleu in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Chicken Cordon Bleu Recipe
Amount Per Serving
Calories704
Calories from Fat 315
% Daily Value*
Fat35g54%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol225mg75%
Sodium1351mg59%
Potassium745mg21%
Carbohydrates42g14%
Fiber 2g8%
Sugar 2g2%
Protein51g102%
Vitamin A363IU7%
Vitamin C2mg2%
Calcium234mg23%
Iron4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Cordon Bleu Step by Step
Season the Chicken:Season 3 boneless,skinless chicken breasts with 1 teaspoon of salt,1 teaspoon of pepper,and 1 tablespoon of garlic powder.
Pound the Chicken:Put one chicken breast between two sheets of plastic wrap. Pound the chicken with a meat mallet or rolling pin until it is an even thickness,about ½ inch. Repeat with the remaining chicken breasts.
Stuff the Chicken:Remove the plastic wrap and place one slice of Swiss cheese on each chicken breast. Then,top the cheese with one slice of deli ham,then another slice of Swiss cheese,and a final slice of ham. In total,you’ll use 6 slices of Swiss cheese and 6 slices of ham. Roll the chicken up tightly and place it onto a sheet of plastic wrap.
Wrap the Chicken:Tightly wrap each chicken breast roll in the plastic wrap and twist the ends to create a tight seal. Refrigerate the chicken for 30 minutes.
Make the Breadcrumb Mixture:Add 2 inches of canola oil to a tall-sided pan. Preheat the oil until it reaches 350℉ on a deep-fry thermometer. Put 1 cup of crispy fried onions into a food processor and pulse for around 20 seconds. Add the processed fried onions to a medium-sized bowl and mix with 1 cup of breadcrumbs,2 teaspoons of chopped fresh parsley,and ½ teaspoon of Montreal steak seasoning.Â
Dredge the Chicken:In a separate bowl,add 1 cup of all-purpose flour. Then,in another bowl,add 3 eggs and whisk. Unwrap the rolled chicken and dip it into the all-purpose flour,then into the egg,and finally into the breadcrumb mixture. Make sure the chicken is fully coated in each layer.
Fry the Chicken:Carefully place the breaded chicken cordon bleu into the preheated oil. Fry for approximately 7 minutes on each side until golden brown and the internal temperature reaches 165℉. Make sure you check the chicken’s temperature,not the cordon bleu stuffing. Once finished,take the chicken out of the oil and place it onto a paper towel-lined plate to drain excess oil. Serve immediately with your favorite sides!
