Don’t let the fancy French name fool you – my chicken cordon bleu recipe is surprisingly easy to make! Melty Swiss cheese and smoky ham are encased in tender chicken breast, then coated in a crispy breadcrumb crust and fried to perfection. I love how it’s simple enough to make on a busy weeknight but also perfect for a dinner party!
Ready in just 40 minutes, this easy chicken cordon bleu is the perfect combination of flavors and textures. 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!
What’s in This Chicken Cordon Bleu Recipe?
Would you believe me if I told you my chicken cordon bleu recipe has less than 10 ingredients? It’s true! Simple ingredients but bold flavors – that’s what makes this dish so special.
- Chicken: Use skinless, boneless chicken breasts for this recipe. They’re easy to pound thin and hold the filling well.
- Spices: Salt, pepper, chopped parsley, garlic powder, and a sprinkle of Montreal steak seasoning add so much flavor to the chicken and crispy crust.
- Cheese: Swiss cheese is the traditional choice for chicken cordon bleu. It melts perfectly and has a mild, nutty flavor.
- Ham: Thinly sliced deli ham is the easiest option.
- Canola Oil: For frying the chicken to crispy perfection.
- Crispy Fried Onions: My secret ingredient for added crunch and flavor in the breadcrumb coating.
- Breadcrumbs: Crisp, golden breadcrumbs give the cordon bleu chicken its signature crust.
- All-Purpose Flour: Used for dredging the chicken before coating it in the eggs and breadcrumb mixture.
- Eggs: Helps bind the breadcrumbs to the chicken.
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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, store 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.
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!
Notes and Tips
- Always cover the chicken in plastic wrap when pounding to stop them from sticking to the meat mallet.
- 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
Ingredients
- 3 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 6 slices swiss cheese
- 6 slices ham
- Canola oil for frying
- 1 cup crispy fried onions
- 1 cup bread crumbs
- 2 teaspoons chopped parsley
- ½ teaspoon montreal steak seasoning
- 1 cup all-purpose flour
- 3 eggs beaten
Instructions
- Season the chicken with salt, pepper, and garlic powder.3 boneless skinless chicken breasts, 1 teaspoon salt, 1 teaspoon 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 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” of oil in a tall sided pan 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. 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 bread crumbs.1 cup crispy fried onions, 1 cup bread crumbs, 2 teaspoons chopped parsley, ½ teaspoon montreal steak seasoning, 1 cup all-purpose flour, 3 eggs
- 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
- When pounding the chicken breasts, cover them with plastic wrap so that they don’t stick and rip.
- Preheat the oil in the pan. It should register at 350F and the temperature should be checked between batches.
- Be sure that the chicken is cooked all the way through before serving. It should register at 165F.
How to Make Chicken Cordon Bleu Step by Step
Season the Chicken: Season three boneless, skinless chicken breasts with 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon 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 1/2 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 ham, then another slice of Swiss cheese, and a final slice of ham. In total, you’ll use six slices of Swiss cheese and six 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.
Preheat the Oil: Add 2 inches of canola oil to a tall-sided pan. Preheat the oil until it reaches 350℉ on a deep-fry thermometer.
Make the Breadcrumb Mixture: 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 breadcrumbs, 2 teaspoons parsley, and 1/2 teaspoon 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.
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.
Serve: 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!
Can you bake chicken cordon bleu instead of frying?
This recipe is best made by frying the chicken, but you can also oven-bake it. Preheat your oven to 400°F and place the coated chicken on a baking sheet. Bake for about 25 minutes or until the internal temperature reaches 165°F. The breaded coating won’t be as crispy as when fried, but the dish will still be delicious! I suggest checking out my baked chicken cordon bleu recipe if you prefer the oven-baked method.
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