Okay, friends, if you haven’t tried Chicken Cordon Bleu before, you’re seriously missing out—and I’m so excited to share my take on it with you! This dish is basically the lovechild of crispy, juicy chicken and melty, gooey Swiss cheese, all wrapped up with a layer of savory ham. Plus, the creamy Swiss cheese sauce takes it to a whole new level of comfort-food magic. I promise, once you make this at home, it’ll become your go-to for dinner parties or a cozy weeknight treat. And hey, don’t be intimidated by the rolling part—it’s easier than it looks, and I’ve packed in some helpful tips to make sure yours come out perfect every time!
Quick Facts
Yield: Serves 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (panko works great for extra crunch)
Salt and pepper, to taste
2 tablespoons olive oil or butter, for frying
For the Swiss Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (whole or 2%)
1 cup shredded Swiss cheese
Salt and freshly ground black pepper, to taste
Pinch of nutmeg (optional)
How I Make It
Step 1:
Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4-inch thick. You want it thin enough to roll but not so thin it tears. Season both sides with salt and pepper.
Step 2:
Lay one slice of ham and one slice of Swiss cheese on each flattened chicken breast. Starting at the narrow end, carefully roll the chicken up, tucking the sides in as you go, to create a tight little bundle. Use toothpicks if needed to keep it secure.
Step 3:
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each chicken bundle in the flour first, then dip in the eggs, and finally coat evenly with breadcrumbs.
Step 4:
Heat the olive oil or butter in a large skillet over medium heat. Carefully add the chicken; cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and let rest while you make the sauce.
Step 5:
For the sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until thickened, about 3–4 minutes.
Step 6:
Remove the sauce from heat and stir in the shredded Swiss cheese until melted and silky. Season with salt, pepper, and a pinch of nutmeg if you like. Pour the sauce over the chicken rolls right before serving.
Variations & Tips
Use prosciutto instead of ham for a saltier, airier flavor.
Try stuffing with Gruyère or mozzarella for a cheesier twist.
If you’re short on time, bake instead of pan-fry at 375°F for 25–30 minutes.
Make sure to pat chicken dry before pounding to keep breading crispy.
Use toothpicks wisely—remove them before eating or mark their spots clearly.
How I Like to Serve It
This dish pairs beautifully with buttery mashed potatoes or a simple green bean almondine for a classic dinner. In cooler months, I love adding a side of garlicky roasted Brussels sprouts. For a fresh summer vibe, a crisp garden salad and crusty bread round it out perfectly.
Notes
Store leftovers wrapped tightly in the fridge for up to 3 days; reheat gently in the oven to keep crispness.
If you don’t have Swiss cheese, Gruyère is a great substitute in both the filling and the sauce.
Closing: This Chicken Cordon Bleu recipe is one of those dishes that always turns heads and warms hearts—perfect for when you want to impress without stressing!
