Easy Chicken Cordon Bleu

Get ready to master a restaurant-worthy classic that’s guaranteed to impress! This chicken cordon bleu transforms humble chicken breast into a show-stopping masterpiece of crispy, golden perfection wrapped around melty cheese and savory ham.

What makes this version special is our foolproof rolling technique and the luxurious cream sauce that takes it over the top. The combination of nutty Gruyère cheese, Black Forest ham, and perfectly seasoned chicken creates layers of flavor that’ll make you feel like a professional chef.

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1½ pounds)
• ¾ teaspoon salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 4 thin slices Black Forest ham
• 1 cup (4 oz) shredded Gruyère cheese
• 1 cup panko bread crumbs
• 3 tablespoons unsalted butter, melted and cooled
• ¼ cup grated Parmigiano Reggiano
• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard

For the Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons minced shallots
• 2 tablespoons all-purpose flour
• 1½ cups chicken stock
• ⅓ cup heavy cream
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons Parmigiano Reggiano
• 1 teaspoon fresh thyme (or ½ teaspoon dried)

Steps

1. Prepare the Chicken: Cut each chicken breast horizontally to create 4 thin fillets. Place each piece between plastic wrap and pound to an even ⅛ to ¼ inch thickness using a meat mallet. The uniform thickness ensures even cooking and easier rolling.
2. Season and Prepare: Position each chicken piece on plastic wrap, rough side up. Season with ⅛ teaspoon each salt and pepper. Create cheese packets by placing ¼ cup Gruyère in each ham slice, folding edges to seal. The tight seal prevents cheese from leaking during cooking.
3. Roll and Chill: Place ham-cheese packets on chicken and roll tightly, tucking in sides. Wrap in plastic, twist ends to seal, and chill for minimum 30 minutes or up to 24 hours. Chilling helps maintain the roll shape during cooking.
4. Prepare for Baking: Preheat oven to 375°F (190°C). Set up breading station with three bowls: flour, beaten eggs with mustard, and seasoned panko mixture. The order matters for proper coating adhesion.
5. Bread and Bake: Coat each roll in flour, then egg mixture, then panko. Place on foil-lined baking sheet and bake for 25 minutes until golden brown and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
6. Make the Sauce: While chicken bakes, melt butter over medium heat. Cook shallots 2-3 minutes until soft. Add flour, cook 1 minute. Whisk in stock and bring to boil. Add cream and remaining ingredients, simmer 2 minutes until thickened. The sauce should coat the back of a spoon.

Smart Swaps

• Use Swiss cheese instead of Gruyère for a more budget-friendly option
• Substitute turkey ham to reduce sodium and fat content
• Replace heavy cream with whole milk mixed with 1 tablespoon cornstarch for a lighter sauce

Make It Diabetes-Friendly

• Use almond flour instead of regular flour to reduce carbs by 6g per serving
• Replace panko with crushed pork rinds to eliminate bread carbs
• Thin sauce with extra stock instead of cream to reduce fat and calories
• Serve with roasted vegetables instead of traditional starches

Pro Tips

• Double-wrap chicken rolls in plastic to prevent leaks
• Use a serrated knife for clean slices without crushing
• Let sauce cool slightly to thicken before serving
• If cheese leaks during baking, broil for 1-2 minutes to create a crispy cheese crust