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This Chicken Cordon Bleu recipe is one of those dinners that feels fancy, but is completely doable at home. Tender chicken breasts are wrapped around ham and Swiss cheese, coated in buttery panko crumbs, cooked in a skillet, and finished with a creamy sauce. It is crisp on the outside, juicy in the middle, and perfect for Sunday dinner, holidays, date night, or anytime you want something a little extra.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I’ve always loved this but it was my first time making it. It was delicious! Better than what you would get at a restaraunt!” – Audrey
“Thank you so much for sharing this amazing chicken cordon bleu recipe! It’s really easy to make and it tasted so delicious! Highly recommended!” – Allyssa
“This is such a perfect cordon bleu recipe! It is so good and amazing!” – Toni
Why I Love This Chicken Dinner
Chicken Cordon Bleu has always been a Sunday dinner staple in our family. My mom made it when I was growing up, and I remember getting so excited whenever I saw it on the menu. It felt like one of those extra-special dinners, with tender chicken, savory ham, melty Swiss cheese, and that creamy Chicken Cordon Bleu Sauce spooned over the top.
Now I love making it for my own family because it still has that same special-occasion feel, but it is totally doable at home. This version is cooked in a skillet, so the chicken stays tender and juicy, the outside gets golden and crisp, and the sauce comes together right in the same pan. It is classic comfort food, and it always brings back good memories.
🩷 Erica
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless chicken breasts work best because they can be pounded thin and rolled around the filling.
- Swiss cheese – I like using a block of Swiss cheese cut into thick sticks so it melts without running out as quickly.
- Black Forest ham – Thin slices of ham wrap nicely around the cheese and add that classic Chicken Cordon Bleu flavor.
- Panko bread crumbs – Panko gives the outside a light, crisp texture.
- Parmesan cheese – Adds salty, savory flavor to the breadcrumb coating.
- Paprika – Gives the coating color and a subtle smoky flavor.
- Butter – Melted butter helps the coating stick, and more butter is used for browning the chicken in the skillet.
- Chicken broth – Adds moisture while the chicken finishes cooking and becomes the base of the sauce.
- Heavy whipping cream – Makes the sauce rich, smooth, and creamy.
- Salt and pepper – Simple seasoning that brings everything together.
Ingredient Additions and Substitutions
- Cheese – Swiss cheese is traditional, but Gruyere is another great option. Provolone can also work, but softer cheeses may melt out more easily.
- Ham – Black Forest ham, deli ham, or smoked ham all work well. Prosciutto can be used for a saltier flavor.
- Breading – Panko gives the crispiest texture, but regular breadcrumbs, crushed Ritz crackers, crushed cornflakes, or Shake and Bake can also be used.
- Gluten-free option – Use gluten-free panko or gluten-free breadcrumbs.
- Dijon sauce – Add a spoonful or two of Dijon mustard to the Chicken Cordon Bleu Sauce for a tangy Dijon cream sauce.
- No sauce option – The chicken is flavorful enough to serve without sauce, but I really think the sauce makes it.
- Chicken cutlets – Thin chicken cutlets can save time since they do not need as much pounding.
How to Make Chicken Cordon Bleu
- Pound the chicken. Place each chicken breast between sheets of parchment paper or plastic wrap and pound it to about ½ inch thick. Try to keep the chicken an even thickness so it cooks evenly.
- Roll the filling. Wrap the Swiss cheese inside the ham, folding the sides in so the cheese is tucked in. Then place the ham and cheese roll on the chicken and roll the chicken around it. Secure with toothpicks.
- Coat the chicken. Dip each chicken roll in melted butter. In a shallow dish, mix panko breadcrumbs, Parmesan cheese, and paprika, then roll the chicken in the crumb mixture until coated.
- Brown the chicken. Melt butter in a large skillet over medium-high heat. Brown the chicken on all sides, then remove it to a plate while you brown the remaining pieces.
- Simmer until cooked through. Return all the chicken to the skillet. Sprinkle with a little paprika, then pour chicken broth into the pan, being careful not to pour it directly over the coating. Cover, reduce heat to low, and simmer until the chicken is cooked through.
- Make the sauce. Transfer the chicken to a warm platter and remove the toothpicks. Whisk heavy cream into the pan drippings and cook until thickened. Season with salt, pepper, and paprika, then spoon the sauce over the chicken.
Recipe Tips
- Pound the chicken thin. This is the biggest key to Chicken Cordon Bleu. Thick chicken is harder to roll and takes longer to cook.
- Use thick sticks of Swiss cheese. I like to cut block cheese into pieces about the size of string cheese. It stays tucked inside better than thin slices.
- Wrap the cheese in the ham first. This helps keep the cheese from melting out into the skillet.
- Use toothpicks. They keep the chicken rolls together while they cook. Just remember to remove them before serving.
- Do not pour broth over the coating. Pour it into the bottom of the pan so the top stays as crisp as possible.
- Cook over low heat after browning. Once the outside is golden, the chicken needs gentle heat to cook through without drying out.
- Use a thermometer if you have one. Chicken is done when the thickest part reaches 165 degrees F.
- Let it rest for a few minutes. This helps the filling settle before slicing.
- Add Dijon to the sauce. A little Dijon mustard gives the cream sauce a nice tang and pairs perfectly with the ham and Swiss.
- Do not skip the paprika. It adds color and flavor to both the coating and the sauce.
Frequently Asked Questions
If you own an Instant Pot, you will want to check out our recipe for Instant Pot Chicken Cordon Bleu. It’s a quick and easy way to prepare and it tastes delicious, but this stovetop version has more crisp.
You can, but I prefer the skillet method for this recipe because it keeps the chicken moist and gives the outside a golden crust. If you bake it, place the coated chicken in a greased baking dish and bake until the chicken reaches 165 degrees F.
Chicken Cordon Bleu is a classic chicken dish made with chicken breasts wrapped around ham and Swiss cheese. It is usually breaded and cooked until golden on the outside and melty in the center. This version is cooked in a skillet instead of baked, which helps keep the chicken juicy.
Yes. You can roll the stuffed chicken tightly in plastic wrap and refrigerate it for 30 minutes before coating and cooking. This helps the chicken hold its shape. Toothpicks are still the easiest way to keep everything secure, especially if you are new to making it.
Wrap the cheese inside the ham first, then roll the ham and cheese inside the chicken. Using a thicker stick of Swiss cheese instead of thin slices also helps. Be sure to tuck in the sides and secure the chicken with toothpicks.
Swiss cheese is the classic choice. It melts well and has the right flavor with ham. Gruyere is another good option. Softer melting cheeses can be used, but they are more likely to leak out.
Boneless, skinless chicken thighs can work, but they are smaller and not as easy to pound and roll. Chicken breasts are the easiest to use for the classic rolled shape.
Our creamy Chicken Cordon Bleu Sauce made with pan drippings, chicken broth, and heavy cream is perfect with Chicken Cordon Bleu. You can also add Dijon mustard for a Dijon cream sauce.
Yes. Use gluten-free panko or gluten-free breadcrumbs. Double-check your ham, broth, and any packaged ingredients to make sure they are gluten-free.
The safest way is to use an instant-read thermometer. The chicken should reach 165 degrees F in the thickest part. The juices should run clear and the chicken should no longer be pink inside.
Make Ahead and Storage
- Make ahead – Assemble the chicken rolls and secure them with toothpicks. Cover and refrigerate for up to 1 day before coating and cooking.
- Freezing before cooking – Assemble the chicken without the breadcrumb coating, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then coat and cook as directed.
- Storing leftovers – Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days.
- Reheating – Reheat gently in the microwave, or warm in a covered skillet over low heat. The microwave is easiest, but the skillet helps keep the coating from getting too soft.
- Sauce storage – Store leftover sauce separately in the refrigerator and reheat slowly, stirring often. Add a splash of broth or cream if it thickens too much.
Pairing Ideas
Chicken Cordon Bleu goes really well with simple sides that balance out the rich, creamy sauce. I love it with Perfect Baked Potatoes, Oven Roasted Asparagus, Lemon Rice, Sautéed Brussels Sprouts, Mashed Potatoes, Steamed Broccoli, or a simple green salad. For a special dinner, add Dinner Rolls or Garlic Bread on the side.
More Recipes Like This
This Chicken Cordon Bleu is crispy, creamy, and full of classic ham and Swiss flavor. It looks impressive, but the steps are simple enough for a weeknight dinner. The skillet method keeps the chicken juicy, and the creamy sauce makes it extra special.
If you try this recipe, leave a comment and rating below. I love hearing how it turns out in your kitchen!💛
Chicken Cordon Bleu
Video
Ingredients
- 4 chicken breast halves
- 4 slices Swiss cheese, I like to buy it in the block and make chunks about 3-4″ long and about the same thickness as string cheese
- 4 slices black forest ham
- 1 1/2 cup Panko bread crumbs
- 1/2 cup Parmesan cheese
- 1 tablespoon paprika
- 1/2 cup butter, melted
- 1/4 cup butter, for frying
- 1 1/2 cups chicken broth
- 1 cup heavy whipping cream
- salt, pepper, and paprika to taste
Instructions
- Pound chicken breasts as thin as possible without breaking up the chicken, about 1/2" thick.
- Roll up the cheese in the ham, similar to how you would roll up a burrito. Fold in the ends over the cheese, then roll it up. This will keep the cheese from melting out of the center.
- Now roll up the ham and cheese in the chicken. Keep it all together using toothpicks.
- Place the melted butter in a shallow bowl or dish. In a separate shallow dish, mix the Panko, Parmesan cheese and paprika. Dip each chicken in the butter, then roll in the bread crumb mixture.
- Heat the remaining ¼ cup butter in a large skillet over medium-high heat. Cook each chicken until browned on all sides.
- Place on a plate until remaining chicken is browned.
- When all the chicken is browned, add a little more butter (or cooking spray) to the bottom of the pan to keep chicken from sticking. Place ALL the chicken back in the skillet. Sprinkle paprika, to taste, over the chicken, then add chicken broth to the pan (don't pour the broth over the chicken, try to pour it directly into the bottom of the pan). Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is no longer pink and juices run clear.
- Transfer the chicken cordon bleus to a warm platter and remove toothpicks. The broth it was sitting in should have reduced and thickened a little during cooking. Add salt, pepper, and paprika to taste.
- Whisk in heavy cream.
- Cook, stirring until thickened.
- Pour sauce over the chicken. Serve and enjoy!
Equipment
- Skillet
Notes
- Pound the chicken to an even ½ inch thickness so it rolls easily and cooks evenly.
- Wrap the cheese inside the ham first to help keep the cheese from leaking out.
- Use block Swiss cheese cut into thick sticks for the best melted center.
- Secure each chicken roll with toothpicks, and remove them before serving.
- Pour the broth into the bottom of the skillet, not over the top of the chicken, to help preserve the coating.
- Chicken is done when it reaches 165 degrees F in the thickest part.
- Add Dijon mustard to the cream sauce if you want a tangy Dijon cream sauce.
- Assemble the chicken up to 1 day ahead and refrigerate until ready to cook.
- Freeze assembled, un-breaded chicken rolls for up to 3 months, then thaw overnight before coating and cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made these for years. I use Shake and Bake for the coating, easy and more flavorful.
Yum! You can never go wrong with some good ol’ Shake n Bake!
Love your recipes
This is such a perfect cordon bleu recipe! It is so good and amazing!
I’ve always loved this but it was my first time making it. It was delicious! Better than what you would get at a restaraunt!
Thank you so much for sharing this amazing chicken cordon bleus recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
We really like favfamilyrecipes, they have the best recipes my family really enjoys and loves to make together . The Chicken Cordon Blue is just one of our favorites from hundreds of other delicious meal ideas
What a beautiful dish! It looks so tasty and I love anything cheesy!
Your tips were really handy for this recipe. I might try them with blue cheese too though it may turn out runnier than the Swiss cheese.
I made this and it is SUPER YUMMY! I only had enough swiss for half, so I subbed in fresh mozzerlla and even a cheese stick and they were still really good.
This sounds so delicious, but I'm not a fan of swiss…I wonder if I could sub a different cheese?! Visiting from Ucreate food! Love and Hugs, Jess
now that is going to go on my meal plan for this week!