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

Chicken Cordon Bleu

Print Recipe

Serves: 2 Prep Time: 25 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large chicken breasts
½ tsp salt
2 slices Paris ham
4 slices Hard Mountain cheese (Emmental or Gruyère)
1 large egg, room temperature
1/4 cup (30g) all-purpose flour
1/2 cup (60g) dried breadcrumbs, unseasoned
2 tbsp (28g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
1 to 2 tbsp fresh parsley, stemmed and chopped

Instructions

1. Take the chicken breasts out of the fridge one hour before you start to allow to drop in temperature slightly. 
2. Place the chicken breasts on a clean working surface. Using a sharp knife, cut both of the chicken breasts horizontally most of the way through, stopping just short of cutting them in half. Open the chicken breasts out into a heart shape, cover them with plastic wrap and then, using a rolling pin, gently flatten the chicken by pounding it until it is roughly ⅓ inch thick. Salt chicken on both sides.
3. Remove plastic wrap, and place one slice of cheese, one slice of Paris ham and another slice of cheese on top onto one half of each chicken breast. Leave a ¼ in (0.6cm) rim all around; if needed cut or fold the cheese and ham so they fit nicely onto the breasts.
4. Fold one half of the chicken breast over the other half, press down lightly. Make sure you seal the edges well: to prevent the cheese from oozing out, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part.
5. Prepare three shallow plates in front of you. Fill the first one with the 1/4 cup of flour. Break the egg into the second one and whisk it with a fork. Fill last plate with the ½ cup dried breadcrumbs.
6. Take one assembled chicken breast and roll it into the first bowl of flour, to coat it evenly on both sides. Coat it in the egg mixture and finally roll it into the breadcrumbs to coat evenly on both sides. Pass the chicken back into the egg mixture and back into the breadcrumbs for a second coating. Repeat with the second chicken breast. Place cordons bleus in the fridge for 15 minutes.
7. Pre-heat your oven to 350°F (180°C). Line up a baking sheet with parchment paper.
8. In a large frying pan, heat up the butter and olive oil on the lowish end of medium heat until the butter is melted and foaming. Place the cordons bleus into the pan and gently cook for 2 minutes. Flip on the other side and cook for 2 minutes. Carefully transfer the cordons bleus onto the prepared baking sheet and bake for 10 more minutes. The cordons bleus are ready when the chicken is cooked through (at 165°F/74°C)  and cheese starts to ooze out.
9. Take out of the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve. 

The post Chicken Cordon Bleu appeared first on Pardon Your French.

What makes this recipe a “French Style” Macaroni Gratin?

Known in French as “Gratin de Macaronis”, this staple French dish is a winter favorite amongst most families. And like virtually all popular French recipes, many home cooks have their own twists on it – adding vegetables, herbs, and spices. But the most popular version of this recipe is this one, made with a Béchamel sauce, bacon bits (known as “lardons”), Gruyère cheese and topped with breadcrumbs. 

The Béchamel Sauce

The most French detail of this dish is the making of the sauce, consisting of a quick Béchamel – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in many French gratins (ie. Cauliflower Gratin) or to top off Croque-Monsieurs.  

For making a béchamel, I usually use a ratio of 2 cups (500ml) 2% or whole milk for about 50g of butter and about 50g of flour. I sometimes use a little less or a little more flour and butter, if I want the sauce to be lighter or thicker. For this recipe, I choose to use less butter and flour to create a lighter bechamel – since it will then be combined with pasta, bacon and breadcrumbs.

The quick Béchamel is then spiked with nutmeg, Dijon mustard and Gruyère cheese to create a rich sauce with typical French flavor. 

If you’ve never made Béchamel sauce before, don’t fret. It is a simple process. Simply follow the instructions and step-by-step photos for assistance. 

The Pasta: Macaroni

This dish is typically made with macaroni pasta, but you can of course opt for another type of short pasta if you want: penne, rigatoni, fusilli, elbow pasta, etc. Cook the pasta according to the instructions on the box. And make sure you salt the pasta water generously before adding the pasta in.

You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. This is also a great recipe to use up leftover pasta. 

“Lardons” or Bacon Sticks

In France, home-cooks commonly use “lardons” for this recipe. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France but are much harder to find in North America. So, to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite – not as crisp as store-bought bacon bits.

The Cheese: Gruyère or Emmental

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I liked to buy a block of it and grate it myself.

Gruyère and Emmental cheeses are subtly salty with lovely nutty notes. They both melt beautifully and create a rich, creamy sauce for this recipe. They are pricier than cheddar, but really make a big difference for this recipe.

The Breadcrumbs

For the breadcrumbs, I highly recommend you make your own, if you have stale bread on hand. You can simply grate it by hand with a cheese grater or by pulsing it in a food processor. Otherwise, you can opt for store-bought breadcrumbs. Just make sure they are salt-free and with no seasoning. We will be stirring the breadcrumbs with parmesan, so they don’t need extra flavoring, or the dish may end up too salty.

Can I prepare this dish in advance?

Yes. You can cook the pasta up to 3 days ahead and store them in an airtight container in the fridge. You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce, so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over medium-low heat and whisk vigorously until it becomes smooth again.

You can also make the whole dish in advance – a few hours up to the day before. Prepare the dish up until it goes in the oven. Let the dish cool to room temperature, cover and refrigerate. Then, preheat your oven to 395°F (200°C) and bake as directed. You will need to bake it a little longer (about 10 minutes additional) since the dish is going cold into the oven. 

How to store this Macaroni Gratin

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. You can then reheat it in the microwave or in the oven for about 20 minutes at 350F (180C). 
• I don’t recommend freezing this gratin. 

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Macaroni Gratin

Print Recipe

Serves: 6 people Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g cooked macaroni pasta
1 ½ tbsp (20g) unsalted butter
2 tbsp (16g) flour 
2 cups (500ml) 2% mf milk
½ tsp freshly ground black pepper
¼ tsp freshly ground nutmeg
1 tsp Dijon Mustard
1 cup (100g) grated Gruyère cheese (or Emmental)
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
2 tbsp (30g) grated parmesan cheese
3 tbsp (20g) breadcrumbs
¼ tsp freshly ground black pepper

Instructions

Preheat your oven to 395°F (200°C) with a rack in the middle.

Step 1 – Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean.

Step 2 - Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens, for about 8-10 minutes. When dunking a large spoon into the sauce and running a finger over the back of the spoon, the streak should remain clean. Turn the heat to low and stir in the black pepper, nutmeg, Dijon mustard and grated Gruyère. Adjust seasoning if needed (salt) and set aside. Turn the heat off.

Step 3 - Add the cooked macaroni, stir to coat evenly and transfer into a large baking dish.

Step 4 - Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined with paper towel (to absorb excess fat).

Step 5 - In a small bowl, stir together the breadcrumbs, parmesan and black pepper.

Step 6 - Sprinkle the bacon evenly onto the macaroni dish. Top with the breadcrumb and parmesan mix. 

Place in the oven and bake for 15 minutes, until the top looks golden and crispy. Let cool for at least 5 minutes before serving.

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