Don’t let the fancy French name fool you–homemade chicken cordon bleu is surprisingly simple! I stuff tender chicken breasts with smoky ham and melty Swiss cheese, then coat them in golden breadcrumbs and pan-fry them to crispy perfection. You don’t need special tools or skills, just a few simple ingredients and a quick chill before frying. This cordon bleu chicken is a comforting mix of textures and flavors, perfect for both weeknight dinners and special occasions.
Fried Chicken Cordon Bleu
My fried chicken cordon bleu comes together with just 10 simple ingredients, and every bite hits that perfect balance of savory, cheesy, and crispy. The chicken stays juicy, the ham adds a touch of saltiness, and the cheese melts into the most satisfying gooey layer. My kids request this one all the time. I call it a family favorite for a reason!
I know many people bake theirs, but I love the flavor and crunch of pan-frying. For extra texture, I like to mix crispy fried onions into the breadcrumbs. It’s my secret twist that makes this stuffed chicken cordon bleu even better.
Looking for that same great taste but with an even easier method? Check out my ham and cheese stuffed chicken. It’s a simple shortcut version that still delivers those rich, comforting layers!
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Chill the Chicken Before Frying
After stuffing and rolling the cordon bleu chicken, I like to chill it for 30-45 minutes (or even overnight). This quick chill helps the rolls hold their shape, keeps the cheese from leaking out during frying, and ensures the chicken cooks evenly.
Chicken Cordon Bleu Recipe
Equipment
- Instant-Read Thermometer (optional)
Ingredients
- 3 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 6 slices Swiss cheese (*)
- 6 slices deli ham
- canola oil (for frying)
- 1 cup crispy fried onions (such as French's**)
- 1 cup plain breadcrumbs
- 2 teaspoons chopped fresh parsley
- ½ teaspoon Montreal steak seasoning (***)
- 1 cup all-purpose flour
- 3 large egg (beaten)
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 plain breadcrumbs, 2 teaspoons chopped fresh parsley, ½ teaspoon Montreal steak seasoning, 1 cup all-purpose flour, 3 large egg
- 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
- I always recommend covering the chicken breasts in plastic wrap when pounding to stop them from sticking to the meat mallet or tearing.
- You can seal the edges of the chicken with a few toothpicks before dredging and frying. This prevents the cheese from melting out while cooking and keeps the rolls looking neat.
- Make sure to preheat the oil before frying. It should be 350°F for the best results. If you don’t have a thermometer, drop in a breadcrumb. If it sizzles, but doesn’t immediately burn, the oil is ready.
- 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.
- Let the fried chicken rest for 5 minutes before cutting. This keeps the crust crispy and allows the cheese to settle so it doesn’t ooze out.
- Quick Sauce: Serve your chicken cordon bleu with a simple Dijon cream sauce. Melt 2 tbsp butter, whisk in 2 tbsp flour, slowly add 1 cup milk or cream, then stir in 1 tbsp Dijon mustard, salt, pepper, and a little grated cheese if desired. Ready in 5 minutes!
- Baked: Preheat oven to 400°F and grease a baking dish. Place the prepared, breaded chicken cordon bleu rolls in the dish and spray them with a little cooking oil to help them crisp. Bake for 25-30 minutes, or until golden brown and 165°F internally. Let rest for 5 minutes before slicing to keep the cheese from oozing out.
- Air-Fried: Preheat air fryer to 375°F. Lightly spray the basket with oil, then place the breaded chicken rolls in a single layer (work in batches if needed). Air fry for 14-16 minutes, turning halfway through, until the coating is crisp and the chicken reaches 165°F inside. Let rest for a few minutes before serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Sauce for Chicken Cordon Bleu
A rich, creamy Dijon sauce is the classic pairing for chicken cordon bleu, and it’s so easy to make at home! The tangy mustard balances the salty ham and melty Swiss cheese perfectly, bringing the whole dish together in minutes.
To make a quick cordon bleu sauce: melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1 minute to form a roux. Slowly whisk in 1 cup of milk or heavy cream, then stir until thickened. Remove from heat and whisk in 1 tablespoon of Dijon mustard, a pinch of salt and pepper, and a little grated Parmesan or Swiss cheese if you like extra richness.
This homemade cream sauce takes just 5 minutes, and it ties the whole dish together with a velvety, tangy finish.
How to Make Chicken Cordon Bleu Step by Step
Season the Chicken: Season 3 boneless, skinless chicken breasts with 1 teaspoon of kosher salt, 1 teaspoon of ground black 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. You can do them all at once if you have enough space, but doing them one-at-a-time will help keep the mess to a minimum.
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. This will help it hold that cylindrical shape as it cooks.
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 or until a breadcrumb dropped in the oil sizzles, but doesn’t immediately burn. 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.
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. You can secure the chicken closed with a few toothpicks before dredging to prevent the cheese from melting out.
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. Let it sit for about 5 minutes to firm up and reabsorb the juices before serving.
How to Store, Freeze, 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 refrigerator 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.
To freeze, tightly wrap chicken in 2 layers of plastic wrap and 1 layer of aluminum foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F oven for 20-25 minutes, or until hot and crisp. Keep in mind the breading will not be as fresh, and the chicken may end up on the drier side.
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