Chicken Cordon Bleu with Cream Sauce

Chicken Cordon Bleu with Cream Sauce is a timeless classic—a beautifully balanced dish that brings together tender chicken breasts stuffed with savory ham and melted cheese, coated in a crispy golden breadcrumb crust, then finished with a silky, rich cream sauce.

It’s a dish that feels luxurious yet comforting, classy enough for a special dinner but simple enough to make at home. The name Cordon Bleu means “Blue Ribbon” in French, symbolizing a high standard of culinary excellence.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients—chicken, ham, cheese, and breadcrumbs—into something extraordinary. The contrast of flavors and textures is irresistible:

• Crispy outside
• Juicy and tender inside
• Creamy melted cheese center
• Savory, velvety sauce poured over top

It’s restaurant-worthy but approachable enough for home cooking. Each step has purpose, and the end result is deeply satisfying.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It brings a fine-dining feel to your table without requiring professional culinary training.
• It’s comfort food with refinement, making it perfect for anniversaries, holidays, or special dinners.
• The cream sauce elevates the dish to something unforgettable.
• It’s family-friendly and crowd-pleasing—even picky eaters love it.

If you want a recipe that feels indulgent yet achievable, this is it.

Recipe Information

Category	Details
Course	Main Course
Cuisine	French / European
Prep Time	20–25 minutes
Cook Time	25–30 minutes
Total Time	45–55 minutes
Servings	4 servings
Calories per Serving	Approx. 600–850 calories

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 4 slices deli ham or prosciutto
• 4 slices Swiss cheese (Gruyère or mozzarella also work)
• Salt and pepper to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon Italian seasoning or dried parsley

For Breading

• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups breadcrumbs (panko for extra crispiness)
• 2 tablespoons melted butter (optional)

For Cream Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups milk or half-and-half
• ½ cup heavy cream (optional for richness)
• ¼ teaspoon Dijon mustard (optional, traditional)
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ⅓–½ cup grated Parmesan cheese

Cooking Directions

1. Pound chicken breasts flat.
2. Fill each with ham and cheese, then roll tightly.
3. Coat with flour, dip in egg, then cover with breadcrumbs.
4. Bake or pan-sear until golden and cooked through.
5. Prepare cream sauce separately.
6. Serve chicken sliced, topped with warm creamy sauce.

Step-by-Step Method

1. Flatten Chicken:
   Place chicken between plastic wrap and use a mallet to pound until about ¼–½ inch thick.
2. Season:
   Sprinkle both sides with salt, pepper, garlic powder, and Italian herbs.
3. Fill & Roll:
   Add one slice of ham and one slice of cheese to each breast, then roll tightly and secure with toothpicks.
4. Bread:
   • Coat rolls in flour
   • Dip in beaten egg
   • Roll in breadcrumbs
     Repeat for extra crispness if desired.
5. Cook:
   • Option 1 (Healthier): Bake at 375°F (190°C) for 25–30 minutes.
   • Option 2 (Crispier): Pan-sear in butter or oil until golden, then finish in oven for 15 minutes.
6. Make Sauce:
   • Melt butter in a saucepan.
   • Whisk in flour and cook 1–2 minutes.
   • Slowly add milk and cream until thickened.
   • Stir in mustard, cheese, and seasoning.
7. Serve:
   Remove toothpicks, slice chicken into medallions, and pour sauce on top.

How to Serve

Serve warm with:

• Mashed or roasted potatoes
• Steamed vegetables (asparagus, broccoli, green beans)
• Rice pilaf
• Garden or Caesar salad
• Fresh dinner rolls

Garnish with parsley or lemon zest for freshness.

Recipe Tips

• Chill rolled chicken 10–15 minutes before breading to help keep shape.
• Use panko breadcrumbs for the crispiest crust.
• Don’t skip pounding the chicken — thickness ensures even cooking.
• Cover chicken with foil for the first half of baking to prevent the cheese from leaking.

Variations

Style	Adjustment
Keto/Low-Carb	Skip breadcrumbs and use almond flour + Parmesan coating.
Spicy	Add cayenne or chili flakes to breading mixture.
Cheese Variations	Try Gruyère, provolone, smoked gouda, or brie.
Stuffed Spinach Version	Add sautéed spinach inside with the cheese.
Air Fryer Version	Cook at 380°F (193°C) for 15–18 minutes.

Storage and Freezing

• Refrigerate: Up to 3–4 days in airtight container.
• Freeze (Uncooked): Roll, bread, and freeze for up to 3 months.
• Freeze (Cooked): Freeze without sauce for up to 2 months.
• Reheat: Best reheated in oven at 350°F (175°C) until warm.

Special Equipment Needed

• Meat mallet or rolling pin
• Toothpicks or food-safe skewers
• Baking dish or oven-safe skillet
• Saucepan
• Whisk

FAQ

1. Can I use chicken thighs instead of breasts?
Not recommended — breasts roll and cook more evenly.

2. Can I make it ahead?
Yes — assemble and refrigerate up to 24 hours before cooking.

3. Why is my cheese leaking out?
Roll tightly and secure with toothpicks, and avoid overfilling.

4. Can I skip the cream sauce?
Yes, but it elevates the dish tremendously.

Conclusion

Chicken Cordon Bleu with Cream Sauce is an unforgettable dish—rich, tender, flavorful, and beautifully elegant. It combines classic culinary technique with approachable ingredients, resulting in a meal that feels indulgent and meaningful. Whether you’re preparing a romantic dinner, serving guests, or treating yourself to something special, this recipe always impresses.