Classic Chicken Cordon Bleu (Baked or Fried)

Chicken Cordon Bleu is among the initial household preferred traditional suppers. Whether you bake it or fry it, its ooey-gooey cheese, tasty ham, and crispy breadcrumb covering make it seriously scrumptious.

Chicken cordon bleu cut into pieces on a plate.

We are seriously giddy over this dish. Chicken cordon bleu is the supreme home cooking. We have many fond memories of consuming this as kids, however it constantly originated from a box. Nowadays, we’re everything about turning our preferred traditional dishes into made-from-scratch, dining establishment quality dishes that everybody can delight in, and this one will not dissatisfy. While it takes more effort than pulling it frozen from a box and appearing the microwave, it is still very simple to make and we are positive that it will be well worth that effort.

  • Baking vs. Frying Chicken Cordon Bleu:

    How you wind up cooking your chicken cordon bleu is all approximately your own individual taste choices. Frying simply makes whatever much better. We like that included crispiness and taste to fried food. Nevertheless, often we desire something lighter and choose to bake it. Try it both ways and see which you like best!

  • Cheese substitutes:

    We love a good Swiss cheese, but if you don’t have access to Swiss or just don’t like it, you can always substitute with your favorite melty cheese. For a fun variation, use mozzarella cheese.

  • How to pound chicken thin if you don’t have a mallet:

    A mallet is a great tool to have on hand in your kitchen for these recipes that want a thinly pounded chicken breast, but we know that not everyone has one. If you don’t own a mallet, don’t worry! Simply pull out your rolling pin and use one end of it to pound your chicken to 1/4” thick.

  • What kind of ham should I use?

    This recipe simply calls for deli ham. We like to stick with a high quality deli ham found behind the counter at your local grocery store.

  • Thickening with cornstarch vs. flour:

    Everyone has their personal favorite thickening agent. Some like to avoid the gluten in flour, or just don’t like the taste of flour that sometimes is left behind when you don’t cook it long enough. It really shouldn’t make a huge difference which you use, but we found that we prefer cornstarch to thicken this sauce.

  • Reheating and Storage Instructions:

    Store any leftovers in an airtight container in the fridge for up to 5 days. For best flavor and to retain moisture, reheat in the oven preheated to 350 degrees until warmed through.

Chicken cordon bleu on a plate.

If you like this recipe, you may be interested in these other delicious chicken dinner recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Often it helps to have a visual, and we’ve constantly got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chicken cordon bleu cut into pieces on a plate.

Chicken Cordon Bleu is one of the original family preferred classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.


Chicken Cordon Bleu

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 thin slices ham
  • 8 thin slices swiss cheese
  • 1/2 cup flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/2 cup vegetable oil , for frying

Creamy Dijon Mustard Sauce (optional)

  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar


  • Working one at a time, place chicken breast between two pieces of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.

  • Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly.

  • Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.

  • Roll stuffed chicken in flour to coat. Dip in egg mixture, and then roll in bread crumbs to coat.


  • Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees Fahrenheit. Place chicken in oil and prepare for 4 to 5 minutes per side, till chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust heat as necessary to maintain near 350 degrees.


  • Preheat oven to 450 degrees Fahrenheit and lightly grease a 9×13 pan or baking sheet.

  • Place the prepared chicken onto the pan. Spray the tops lightly with nonstick cooking spray. Baked in the preheated oven for 25 to 30 minutes until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.

Creamy Dijon Mustard Sauce

  • Melt the butter in a small saucepan over medium high heat. Whisk in cornstarch until all specks of white are absorbed. Pour in milk and blend in dijon mustard, brown sugar, and cider vinegar. Continue to whisk till sauce is thickened, which should only take a couple of minutes.

  • Serve over prepared chicken cordon bleu.

Serving: 1breast | Calories: 684kcal | Carbohydrates: 42g | Protein: 54g | Fat: 32g | Hydrogenated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Salt: 1776mg | Potassium: 788mg | Fiber: 2g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 3mg

Jobber Wiki author Frank Long contributed to this report.