Chicken Cordon Bleu is a French-inspired dish of boneless chicken breast pounded thin, stuffed with ham and Swiss cheese, breaded, and pan-fried until golden. It's served with a creamy Dijon cheese sauce that elevates the tender, savory filling.
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Butterfly each chicken breast by slicing it horizontally, stopping before you cut all the way through. Open it like a book.
Place the chicken between two sheets of plastic wrap and pound it to an even thickness.
Season both sides of the chicken with salt and pepper.
On each chicken breast, layer two slices of ham and two slices of Swiss cheese.
Roll the chicken up tightly into a cylinder. Wrap each roll securely in plastic wrap, twisting the ends to tighten.
Chill the wrapped chicken in the refrigerator for at least 30 minutes to help it hold its shape.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Unwrap the chilled chicken and dredge it in flour, dip it in the egg wash, and finally coat it completely with panko breadcrumbs.
Heat about 2 inches of oil in a skillet over medium-high heat. Carefully place the chicken in the hot oil and fry for about 3 minutes per side, until golden brown.
Transfer the fried chicken to a wire rack set over a baking sheet. Bake in a preheated oven for about 20 minutes, or until the internal temperature reaches 155-165°F (74°C).
While the chicken bakes, make the sauce. Melt butter in a saucepan over medium heat.
Whisk in the flour to create a roux and cook for about one minute.
Gradually whisk in the whole milk until the sauce is smooth. Bring to a simmer.
Season with salt and pepper and let it simmer for about 5 minutes to thicken.
Remove the sauce from the heat and stir in the Dijon mustard and grated Parmesan cheese until fully melted and combined.
Let the cooked chicken rest for a few minutes before slicing. Serve immediately with the Dijon cheese sauce drizzled over the top or on the side for dipping.
Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through. Sauce keeps refrigerated for 2 days and can be gently reheated on the stovetop.
meat mallet or rolling pin · thermometer (instant-read for chicken doneness, optional for oil temperature)
Pound the chicken evenly to about ¼-inch thickness, place filling in the center, fold edges in, and secure with toothpicks if needed. Don't overfill, and let the breaded chicken rest in the fridge for 30 minutes before frying to help the coating adhere.
Yes. Prepare and bread the chicken up to 8 hours ahead, then refrigerate on a parchment-lined tray. Fry just before serving for best crispness. The Dijon cheese sauce can be made 1 day ahead and reheated gently.
Reheat in a 350°F oven for 10–12 minutes until warmed through. Avoid microwaving, which will soften the breading. Serve with fresh Dijon sauce for best flavor.
Yes. Bake on a greased sheet at 375°F for 25–30 minutes until golden and cooked through. The coating won't be quite as crispy as pan-fried, but it's a lighter option.
Internal temperature should reach 165°F at the thickest part (not touching the filling). Alternatively, cut into the thickest section to confirm no pink remains.
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