Name: Crispy Creamy Chicken Cordon Bleu Recipe by Tasty Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: French-American
Ingredients: 4 boneless, skinless chicken breasts; Salt, to taste; Pepper, to taste; 1 tablespoon garlic powder; 1 tablespoon onion powder; 16 slices Swiss cheese; ½ lb ham, thinly sliced; Peanut oil or vegetable oil, for frying; 1 cup all-purpose flour; 4 eggs, beaten; 2 cups panko bread crumbs; 3 tablespoons butter; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups milk; ¼ cup Dijon mustard; 1 cup shredded Parmesan cheese; Salt, to taste; Pepper, to taste

Jump to Recipe

If you have ever dreamed of a dish that perfectly balances a crispy crust with a creamy, melty filling, then let me introduce you to the ultimate indulgence: the Crispy Creamy Chicken Cordon Bleu Recipe by Tasty. This beloved classic takes tender chicken breasts and rolls them up with savory ham and Swiss cheese, creating layers of flavor that are then breaded to golden perfection. What really sets this recipe apart, though, is the luscious Dijon and Parmesan sauce that brings a rich, tangy creaminess, elevating every bite into something truly unforgettable. Get ready to make this showstopper your new go-to for dinner parties or cozy nights in.

Crispy Creamy Chicken Cordon Bleu Recipe by Tasty Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Crispy Creamy Chicken Cordon Bleu Recipe by Tasty lies in its simple, well-chosen ingredients. Each component plays a vital role in the flavor, texture, and vibrant appearance of the dish. From the melty Swiss cheese that complements the salty ham, to the golden panko breadcrumbs that deliver that perfect crunch, everything works in harmony to bring this timeless recipe to life.

4 boneless, skinless chicken breasts: The perfect canvas for layers of cheese and ham, pounded thin for easy rolling.
Salt and pepper, to taste: Essential seasonings to enhance the natural flavors of the chicken and filling.
1 tablespoon garlic powder: Adds a warm, aromatic punch to the chicken seasoning.
1 tablespoon onion powder: Rounds out the seasoning mix with a subtle sweetness.
16 slices Swiss cheese: Melts beautifully inside the chicken, bringing creamy richness.
½ lb thinly sliced ham: Offers a savory, smoky layer that’s classic in cordon bleu.
Peanut or vegetable oil, for frying: Yields a crispy crust with even browning.
1 cup all-purpose flour: First step in the breading process and helps the coating stick.
4 eggs, beaten: Binds the breading to the chicken for that unbeatable crunch.
2 cups panko bread crumbs: Provides that light, airy crisp that makes every bite irresistible.
3 tablespoons butter: The base for the creamy Dijon sauce, adding depth.
2 cloves garlic, minced: Aromatic flavor that infuses the sauce with subtle heat.
3 tablespoons all-purpose flour (for sauce): Thickens the sauce to velvety perfection.
2 cups milk: Creates a smooth, creamy base for the sauce.
¼ cup Dijon mustard: Adds tang and complexity that’s signature to this recipe.
1 cup shredded Parmesan cheese: Gives the sauce a nutty, savory finish.
Salt and pepper, to taste (for sauce): Balances and enhances the flavors of the sauce.

How to Make Crispy Creamy Chicken Cordon Bleu Recipe by Tasty

Step 1: Season and Prepare the Chicken

Start by seasoning your chicken breasts generously with salt, pepper, garlic powder, and onion powder. This simple seasoning step ensures every bite is flavorful all the way through. Then, using a mallet or heavy pan, gently pound the chicken between sheets of plastic wrap until it’s about half an inch thick. This not only tenderizes the meat but also makes it easier to roll without tearing.

Step 2: Layer the Cheese and Ham

Remove the top plastic wrap, and place two slices of Swiss cheese on the chicken, followed by two slices of ham, and repeat the layering for extra indulgence. The mixture of cheeses and ham creates that dreamy, melt-in-your-mouth center this recipe is famous for. Grab a fresh sheet of plastic wrap and roll the chicken up tightly around the filling, twisting the ends to secure like a candy wrapper. Pop these rolls into the fridge for 30 minutes to firm up, which helps them hold their shape during frying.

Step 3: Bread the Rolls

Set up three wide dishes for your breading station: one with flour, one with beaten eggs, and one with panko breadcrumbs. Remove the chilled chicken rolls from the fridge and dredge each one first in flour, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs. This triple-layer breading is the secret to that signature crispy outside that contrasts perfectly with the smooth, cheesy inside.

Step 4: Fry to Golden Perfection

Heat two inches of oil in a tall-sided pan until it reaches 325°F (170°C). Gently place the breaded chicken rolls into the hot oil, frying for about five minutes per side. You’re aiming for a rich golden-brown crust that locks in all those delicious juices. If the exterior looks perfectly browned but the internal temperature hasn’t hit 165°F, transfer the rolls to a wire rack over a baking sheet and finish them in the oven at 325°F. This ensures the chicken cooks through without drying out.

Step 5: Make the Creamy Dijon Sauce

While the chicken finishes cooking, melt butter in a saucepan and sauté minced garlic until fragrant and soft. Whisk in flour and cook for another minute to form a roux, which will thicken your sauce beautifully. Slowly add milk, whisking constantly to avoid lumps, and cook until the sauce simmers and thickens. Stir in Dijon mustard, Parmesan cheese, salt, and pepper to create that iconic tangy, cheesy sauce to drizzle over your chicken cordon bleu.

Step 6: Slice and Serve

Once cooked, slice the chicken rolls to reveal the gorgeous swirls of ham and cheese inside. Plate them up and generously drizzle with the creamy Dijon sauce. Each bite should bring the perfect harmony of crispy crust, juicy chicken, and creamy, cheesy filling — a combination that truly makes this Crispy Creamy Chicken Cordon Bleu Recipe by Tasty a winner every time.

How to Serve Crispy Creamy Chicken Cordon Bleu Recipe by Tasty

Garnishes

A sprinkle of finely chopped fresh parsley or chives over the top adds a pop of color and a fresh herbal note that complements the richness of the dish. You can also add a light dusting of freshly ground black pepper to enhance the flavors just before serving.

Side Dishes

Traditional sides that work beautifully include buttery mashed potatoes, roasted asparagus, or a crisp green salad with a lemon vinaigrette to balance the richness. Steamed green beans or sautéed mushrooms also make wonderfully earthy companions for this decadent main course.

Creative Ways to Present

For a fun twist on plating, slice each chicken cordon bleu roll into medallions and stack them slightly leaning on one another, drizzled with the creamy Dijon sauce artistically pooled beneath. You can also serve individual mini rolls as elegant appetizers or finger foods at gatherings, accompanied by a small ramekin of the sauce for dipping.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store any leftover chicken cordon bleu in an airtight container in the refrigerator for up to three days. This dish reheats well, so you can enjoy delicious leftovers with minimal fuss.

Freezing

To freeze, wrap each breaded chicken roll tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw in the refrigerator overnight before reheating.

Reheating

Reheat leftovers in a 350°F oven on a wire rack placed over a baking sheet to help keep the breading crisp. It usually takes about 15-20 minutes until warmed through. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use chicken thighs instead of breasts for this Crispy Creamy Chicken Cordon Bleu Recipe by Tasty?

Though chicken breasts are traditional and easier to pound thin, boneless and skinless chicken thighs can be used if pounded evenly. Just note the cooking time may vary slightly since thighs are thicker and have more fat.

What’s the best cheese to use in this recipe?

Swiss cheese is classic because of its creamy melt and mild flavor. However, Gruyère or Emmental also work wonderfully if you want a slightly nuttier taste.

Can I bake the chicken instead of frying?

Yes! Baking is a lighter alternative. After breading, place the rolls on a greased baking pan and bake at 375°F for 25-30 minutes until golden and cooked through, flipping halfway for even browning.

How do I know when the chicken is fully cooked without cutting into it?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F. Also, the cheese inside should be melted and the breading golden brown.

Can I prepare the recipe entirely ahead of time?

You can stack most of the prep by assembling and breading the chicken cordon bleu in advance, keeping them refrigerated tightly wrapped for up to 24 hours before frying and serving.

Final Thoughts

Trust me, once you make this Crispy Creamy Chicken Cordon Bleu Recipe by Tasty, it will quickly become a treasured favorite in your recipe collection. The combination of textures and flavors is just so satisfying—you’ll impress friends and family with this beautiful, comforting dish that tastes like you’ve put in hours of work, but with surprisingly straightforward steps. Don’t hesitate to dive in and treat yourself to a little culinary magic tonight!

Crispy Creamy Chicken Cordon Bleu Recipe by Tasty Recipe

★★★★★

4.9 from 7 reviews

Author: Ella
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Crispy Creamy Chicken Cordon Bleu recipe features tender chicken breasts layered with Swiss cheese and ham, then breaded and fried to golden perfection. Served with a luscious Dijon Parmesan sauce, it’s a delightful dish that combines creamy, crispy, and savory flavors in every bite.

Instructions

Season the Chicken: Sprinkle the chicken breasts evenly with salt, pepper, garlic powder, and onion powder, ensuring every surface is coated for optimal flavor.
Pound the Chicken: Place a chicken breast between two sheets of plastic wrap on a cutting board and pound it to about ½ inch (1 cm) thickness using a meat mallet or rolling pin, creating an even surface for rolling.
Layer the Filling: Remove the plastic wrap and arrange 2 slices of Swiss cheese, then 2 slices of ham, followed by another layer of Swiss cheese and ham on each flattened chicken breast.
Roll and Secure: Carefully roll up the chicken with the fillings inside, place onto a clean sheet of plastic wrap, and wrap tightly. Twist the ends of the plastic wrap to keep the rolls firm and secure. Tie or seal the ends and chill in the refrigerator for 30 minutes to set.
Prepare for Frying: Preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C) for frying the chicken rolls.
Bread the Chicken: Set up three wide dishes with flour, beaten eggs, and panko bread crumbs. Remove the rolls from the fridge and dredge each first in flour, then egg, and finally coat thoroughly with bread crumbs.
Fry the Rolls: Carefully place the breaded chicken cordon bleu in the hot oil and cook about 5 minutes on each side until the outside is evenly golden brown. If the center isn’t 165°F (75°C), transfer them to a wire rack over a baking sheet and finish cooking in a 325°F (170°C) oven until fully cooked.
Make the Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until fragrant and softened. Whisk in flour and cook for 1 minute to form a roux.
Add Milk and Thicken: Slowly whisk in the milk, stirring continuously until the mixture is smooth and thickened, bringing it to a simmer.
Finish the Sauce: Remove from heat and whisk in Dijon mustard, Parmesan cheese, salt, and pepper until fully combined and creamy.
Serve: Slice the chicken cordon bleu rolls and drizzle generously with the warm Dijon Parmesan sauce.
Enjoy: Serve immediately while hot for a delicious and comforting meal.

Notes

For best results, use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (75°C).
Chilling the rolled chicken before breading helps maintain shape during cooking.
Use peanut oil or a neutral oil with a high smoke point for frying to avoid burning.
If you prefer, you can bake the chicken rolls at 375°F (190°C) for 25-30 minutes instead of frying, but breading crispy texture might differ.
Swiss cheese can be substituted with Gruyere for a nuttier taste.
Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying, Baking (finishing)
Cuisine: French-American