A really easy version of the popular Chicken Cordon Bleu Recipe. Layered with ham and cheese, then smothered in a delicious white sauce gravy. It’s sure to be a family dinner favorite.
Chicken Cordon Bleu Recipe
I love how easy this recipe comes together. It looks so fancy, that it can be a little intimidating to try to make. Don’t let the looks fool you, it’s really just about layering and baking. You’ll have this elegant-looking dinner ready to impress everyone in no time.
What I Love about this Cordon Blue Recipe:
- It’s not fried like other cordon bleu recipes, making it much more healthy
- simple ingredients – you don’t have to go to fancy markets for this recipe. You should be able to find everything you’ll need at your local grocery store
- the white sauce is bursting with flavor
- you don’t have to pound the chicken flat with a meat mallet or stuff the chicken and hold it with toothpicks – It’s so easy! Just layer everything right on top of the chicken breast
- no eggs are needed for coating the bread crumbs. It’s not that complicated
Make-Ahead and Storage:
You can partially make this dish ahead of time. Make it through step 5, cover, and refrigerate for up to one day. When you are ready to bake the chicken, finish steps 6-8, make the gravy, and serve.
Storing Leftovers: Store leftovers, covered in the refrigerator for up to 3 days. The best way to reheat this dish is to bake it until heated through.
Can I Freeze Chicken Cordon Bleu?
Freezing: Place prepared chicken on a baking sheet so they are not touching each other. Freeze them for a couple of hours and then place them in a gallon freezer bag. Freeze for up to 2 months.
To reheat frozen chicken: Bake at a lower temperature for a longer period of time. Try 325 degrees for 40 minutes. If the breading gets too dark, cover with foil and continue to bake until cooked through.
Do I have to use White Cooking Wine in the Gravy?
No. If you don’t like the taste of cooking wine, then you might want to try using chicken broth, apple juice, white wine vinegar, or apple cider vinegar
Does the Alcohol in Cooking Wine Burn off when you Cook It?
Yes, the alcohol will evaporate when heated to 172 degrees. Simmering or boiling should burn off any alcohol
Tips and Tricks for making this recipe:
- if you are not a fan of Swiss Cheese, try substituting mozzarella cheese
- the center of the chicken breast when fully cooked should read 165 degrees
- another way to check for doneness in chicken is to look at the center to see if the pink is completely gone and it is white, also the juices should run clear
- while your chicken is baking, prepare the delicious gravy
What Should I Serve with this Cordon Blue?
- side salad
- dijon mustard for dipping
- vegetable dish
- homemade mashed potatoes
If you are ready to make this recipe, then let’s make sure you have everything you’ll need:
- boneless chicken breast halves
- salt – I used coarse sea salt
- deli-style sliced ham – you don’t have to go to the deli. Look for deli-sliced ham in the lunchmeat section of your grocery store
- deli-style Swiss cheese – you can usually find this amongst the sliced sandwich cheese at your grocery store
- plain bread crumbs or panko – If you want to add some garlic flavor, you can use seasoned bread crumbs
- butter – unsalted butter
- all-purpose flour
- 2% milk – you could also use whole. I would not use skim for the sauce
- white cooking wine
- more Swiss Cheese
- ground black pepper
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How do you Make Chicken Cordon Bleu?
- Preheat your oven
- Place chicken breast into a 9×13 baking dish
- Salt the chicken breast
- Add a couple of ham slices that are folded up to the top of each breast
- Fold up slices of Swiss cheese and place one on each piece of ham
- Shake the bread crumbs over the chicken breasts
- Dividing the butter evenly add dollops of butter to each breast
- Place the chicken in the oven for 15-20 minutes
- In a large saucepan, add the milk and flour
- Whisk until smooth
- Cook over med/high heat until thickened
- Add the wine, cheese, salt, and pepper
- Serve the chicken with sauce
More Chicken Main Dishes
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~Melissa – RecipesPassedDown.com