One of the most beloved classics of French cuisine, Chicken Cordon Bleu is the ultimate comfort food – tender, juicy chicken wrapped around savory ham and gooey cheese, all tucked inside a golden, crispy coating.
While it may look impressive, this recipe is surprisingly simple and wonderfully forgiving. With just a bit of stuffing and rolling, you’ll have a dish that’s just as perfect for a cozy family dinner as it is for a special occasion.
What is Cordon Bleu?
A classic French favorite, Cordons Bleus are tender pieces of meat wrapped around ham and cheese, then breaded and baked or fried to golden, melty perfection. While they’re most often made with chicken, you’ll also find delicious versions using pork or veal.
The name Cordon Bleu means “blue ribbon” in French—a symbol of excellence in cooking. In the 19th century, it referred to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms. Over time, the term came to describe any talented cook. As for why this particular dish carries the name… well… the origin is still a bit of a mystery.
Some say the recipe was born in the traditional bistros of Lyon, others claim it hails from Switzerland—where cheese-stuffed meats are a staple in Alpine cuisine. Either way, it’s now a beloved staple of the French culinary repertoire.
Crispy, melty, savory, and comforting—Cordon Bleu was always a treat at the school cafeteria when I was a kid. As an adult I stopped eating it for a while, turned off by the bland, mass-produced versions from supermarkets. But once I started making it from scratch at home, everything changed.
I’m so happy to share this recipe with you, and I hope it brings as much joy to your table as it does to mine!
Ingredients you’ll need for making Homemade Chicken Cordon Bleu
Here’s what you’ll need to make traditional French Chicken Cordons Bleus at home.
- Chicken. You need two large chicken breasts, skinned and deboned. The chicken breasts are sliced lengthwise and pounded to be flatter and welcome the stuffing.
- Ham. Paris ham is ideal for making cordon bleu. Its thin, flexible slices fold easily to fit inside chicken breasts without tearing. Also known as Jambon de Paris, this lean, unsmoked, and mildly flavored ham is sold fully cooked and ready to eat. In France, it’s a staple in every grocery store and butcher shop. In North America, it’s less common but often available at the deli counter. Ask your butcher or deli for thin (but not shaved) slices of “Paris ham” for best results.
- Cheese. Classic Cordons Bleus call for a cheese that melts smoothly but holds its shape. Traditional recipes use Emmental or Gruyère—both are nutty, mildly sharp, and melt beautifully without becoming too runny. If you can’t find these, Swiss cheese or Jarlsberg are excellent substitutes. Avoid overly soft cheeses like brie or mozzarella, as they tend to leak out during cooking. Slices should be thick enough to stay in place, but not so bulky that they make rolling difficult.
- Egg, flour, breadcrumbs. These are the three ingredients we need for the breading. The outer crunch is what makes a Cordon Bleu so satisfying!
- Butter and oil. Once breaded, the stuffed chicken breasts are quickly pan fried in a mix of butter and oil. Butter provides a rich taste while the oil raises the cooking temperature, preventing the butter from burning and allowing the Cordons Bleus to crisp up beautifully.
- Parsley. I like to add a sprinkle of fresh parsley on the plate for freshness.
Step-by-Step Instructions
1.Cut chicken breasts: Slice each chicken breast horizontally – most of the way through – stopping just short of cutting them in half. The breast should open like a butterfly.
2. Pound the chicken breasts: Place them between two sheets of plastic wrap and pound gently to an even thickness.
3. Layer the Filling: Lay a slice of ham and cheese on each fillet. Roll the meat tightly.
4. Bread the Cordons Bleus: Dredge in flour, dip in beaten egg, then coat in breadcrumbs. For best results, chill the rolls for 15-20 minutes before cooking.
5. Cook: Pan-fry the cordons bleus in oil and butter until crisp and golden, and finish by baking in the oven until golden brown and cooked through.
Frequently Asked Questions
What’s the difference between a Cordon Bleu and Chicken Kiev?
Both are stuffed and breaded dishes, but chicken Kiev uses herbed butter instead of ham and cheese.
Can I use different cheese or meat?
Absolutely. Chicken is traditional in French recipes, but veal and pork are common too. As for the cheese, try Swiss cheese, Jarlsberg or even white Cheddar as more affordable options.
Can I freeze Cordon Bleu?
Yes! Cordon Bleu freezes well after being cooked and cooled. Wrap them tightly individual in plastic wrap and place in a Ziplock bag. To enjoy, thaw in the fridge overnight and warm back in the oven for 15-20 minutes at 350°F (180°C).
My cooking tips for perfect Chicken Cordon Bleu
- Pound the meat evenly. Use a meat mallet or a rolling pin to pound the meat to an even thickness (about ⅓ inch). This ensures even cooking and easier rolling.
- Seal the edges: When assembling and closing the cordons bleus, make sure you seal the edges well to prevent the cheese from oozing out. Leave a rim around the filling, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part. Optional: You can also secure the ends with toothpicks or kitchen twine, and remove them after cooking.
- Double-dip for extra crunch: This is optional, but I love an extra crispy Cordon Bleu! For an extra crispy crust, dip in egg and breadcrumbs twice. This gives a thicker, golden coating after frying or baking.
- Chill before frying: After breading, refrigerate the Cordons Bleus for 15–20 minutes. I find this helps them hold their shape and prevents cheese from oozing out too much. I tested this with and without chilling, and the result is always best with this short chilling period.
- Use a meat thermometer: Here’s a recipe where a meat thermometer comes super handy! You need to cook the chicken until the internal temperature reaches 165°F (74°C) to ensure the meat is fully cooked but still juicy.
- Let rest before slicing: Allow the cooked Cordons Bleu to rest for 5 minutes before cutting. This helps the juices redistribute and prevents the cheese from spilling out too quickly.
Serving Suggestions
Cordons bleus are rich and flavorful, pair them with a classic French side like a Potato Gratin Dauphinois or lighter options like Green Beans Almondine, Ratatouille or a Classic Vegetable Tian. Personally, I love to serve them with a simple mixed green salad with Dijon Vinaigrette. The bright acidity of the vinaigrette cuts through the richness of the cheese and ham.
I hope you’ll love this Chicken Cordon Bleu recipe as much as I do! If you have any questions, please leave a comment.
More French Chicken recipes you may like:
- Classic French Coq Au Vin Rouge
- French Roast Chicken (Poulet Rôti)
- French Tarragon Chicken
- Simple Chicken Marengo with Mushrooms
- Chicken Chasseur (Classic French Hunter’s Chicken)
- Braised Chicken Thighs with Garlic and Onion
- Chicken Breasts in Creamy Mushroom Sauce
- French Chicken And Mushroom Pie
5 comments
I don’t understand how you “seal” the chicken after folding the top over the bottom with the filling in the center. The cheese always melts out of the chicken because it is not sealed. Please provide additional steps on this topic or a photo or two!
Hello Bart. Some cheese spilling out is inevitable, it’s even spilling out a bit in my photos. You can never truly “seal” the chicken, but by rolling it and folding the edges under, that’s the “seal” we’re looking for.
Under my “cooking tips” I wrote the following:
Seal the edges: When assembling and closing the cordons bleus, make sure you seal the edges well to prevent the cheese from oozing out. Leave a rim around the filling, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part. Optional: You can also secure the ends with toothpicks or kitchen twine, and remove them after cooking.
Hope this helps!
Beat an egg, brush it on the edges before you fold the meat. Once in the pan, use a spoon/instrument to press on the edges and ensure the egg cooks quickly. That will create seal the prevents the cheese from spilling out.
When I made this I had to use toothpicks to keep it together, and the chicken had to bake for way longer than 10 minutes, more like 30 minutes. It tasted delicious though, and I will likely make it again. Thank you!
Perhaps your chicken breasts were slightly thicker than mine, AB, but good eye to notice that they required more time and adjusting! As for the toothpicks, I usually require them too, so don’t worry about that – totally normal! Just happy you enjoyed it 🙂