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side view of a sliced serving of chicken cordon blue on a white plate showing the filling oozing out.
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4.58 from 7 votes

Chicken Cordon Bleu Recipe

This easy chicken cordon bleu is a crispy, cheesy classic that’s simple to make at home! Juicy chicken breasts are stuffed with smoky ham and Swiss cheese, rolled, breaded, and fried (or baked) to golden perfection. Serve it with a quick Dijon cream sauce for a restaurant-quality meal made right in your kitchen.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, French
Servings: 6 people
Calories: 563kcal
Author: Becky Hardin

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
    seasoned chicken breasts on a white plate.
  • Place chicken breast between two sheets of plastic wrap and pound until about ½ inch thick.
    seasoned pounded chicken breasts under plastic wrap.
  • 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
    chicken breasts topped with ham and cheese on plastic wrap.
  • 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.
    2 rolled stuffed chicken breasts tightly wrapped in plastic wrap.
  • 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
    seasoned breadcrumbs in a bowl with a spoon.
  • 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.
    dipping rolled stuffed chicken breasts in flour, egg, and breadcrumbs with tongs.
  • 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!
    pan-frying rolled, stuffed, and breaded chicken breasts in a skillet.

Video

Notes

*You can sub the Swiss for other semi-hard cheeses, like Gruyère, Jarlsberg, or provolone.
**If you don't have access to them, use more breadcrumbs and a little onion powder. Panko breadcrumbs will give a similar texture.
***If you don't have Montreal Steak seasoning, mix ⅛ teaspoon each of coarse salt, black pepper, and paprika; plus a pinch each of garlic powder, onion powder, coriander, dill seed, and red pepper flakes (optional).
Tips:
  • 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!
Alternative Cooking Methods:
  • 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.
Make-Ahead: I usually wrap the chicken with the ham and cheese ahead of time and refrigerate it 24-48 hours before frying. This means all I have to do is add the breadcrumbs and fry the chicken when I'm ready to serve!
Storage: Store chicken cordon bleu in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 0.5chicken breast | Calories: 563kcal | Carbohydrates: 28g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 868mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 3mg