A midweek version of Chicken Cordon Bleu. All the flavor and crisp outside of the original, but quicker to make. The chicken is tender and flavorful, stuffed with smoky ham and melted cheese, then topped with a luscious alfredo sauce and crispy bacon.
Winner Winner Chicken Dinner
This recipe is my midweek version of Chicken Cordon Bleu – it has all the flavor and crispy outside of the original dish but is much easier to make, as it’s quickly pan-fried then baked. I also use the rolling technique instead of stuffing chicken breasts, which I find slightly less time-consuming as well.
This is one of those recipes that feels a little on the fancy side but really takes minimal time to pull together. It’s just as suitable for guests as it is for a family dinner. The chicken is tender and flavorful, full of smoky ham and melted cheese, then the dish is topped off with creamy homemade alfredo sauce and crispy bacon.
It’s the perfect combination of flavors and all you need is a vegetable side dish to turn it into a complete meal. This is a hit every time I make it!
What is Chicken Cordon Bleu?
Chicken cordon bleu is a popular dish that originated in Switzerland. Legend says that it began as a schnitzel filled with ham and cheese, something that a cook quickly pulled together to stretch the ingredients on hand for two large reservations.
The dish features thin chicken breast stuffed with ham and Swiss cheese, then breaded and baked, and oftentimes topped with cream or bechamel sauce, served with roasted vegetables.
Today’s version is similar to that original recipe, with just a few swaps to make it easier for a weeknight dinner.
Chicken Cordon Bleu Recipe Ingredients
This recipe uses a handful of ingredients to fill the chicken breasts, plus a few tasty toppings!
(Scroll below to the printable recipe card for details and measurements.)
- Chicken breast cutlets – Chicken cutlets are chicken breasts that have been cut in half horizontally to make two thinner pieces of meat. Do not use regular chicken breasts, as they will be too thick to roll.
- Swiss cheese – Swiss cheese is traditionally used in this chicken dish and melts beautifully while adding flavor.
- Honey ham – Thinly sliced deli honey ham is best. Avoid thicker slices as they won’t roll easily.
- Flour and Seasonings – The rolled chicken is coated in all purpose flour that’s been seasoned with salt, pepper, and onion powder.
- Eggs – After being rolled in the flour mixture, they are then coated with beaten egg.
- Panko bread crumbs – After being coated in egg, they are finally dredged in Panko bread crumbs, which have a light and crisp texture.
- Canola oil – For pan-frying. You can also use vegetable oil or a similar neutral oil.
- Alfredo sauce – It takes just a few minutes to whip up some alfredo sauce.
- Bacon – Cook until crispy then crumble into pieces.
- Parmesan cheese – Freshly grated parmesan is a must here!
Want to switch up your chicken cordon bleu? Here are a few ideas!
- Use turkey cutlets. You can easily replace the chicken with turkey breast cutlets.
- Use store-bought alfredo sauce. While we always use our homemade alfredo sauce for best flavor, store-bought is okay if you’re in a pinch.
- Switch up the Chicken Cordon Bleu Sauce. If alfredo sauce isn’t your thing, a dijon cream sauce is also delicious!
How to Make Chicken Cordon Bleu
This easy chicken recipe requires just a few simple steps.
(Scroll below to the printable recipe card for complete details and don’t miss the video below.)
- Roll the cutlets. Place one slice of cheese and one slice of ham onto each cutlet. Roll from the short end and secure in place with toothpicks.
- Add the breading. Set up 3 shallow dishes – one with the flour and seasonings, the second with lightly beaten eggs, and the third with the panko bread crumbs. Dip each chicken roll into the flour mixture, then the eggs, then the bread crumbs.
- Pan-fry the chicken. Heat the oil in a large skillet. Pan-fry the chicken rolls on all sides, until golden.
- Bake. Bake in a greased baking dish for 25-30 minutes at 350 degrees or until chicken reaches 165 degrees F.
- Serve. Spoon the warm alfredo sauce over the chicken. Top with bacon bits and Parmesan cheese. Serve with a roasted vegetable and enjoy!
Tips for Success
While the process for this recipe is pretty easy, here are a few tips I’ve found helpful:
- Make sure the oil is hot before pan-frying. For the crispiest outer edge, you’ll want to make sure the canola oil is hot and shimmering before adding the chicken.
- How to tell when the chicken is done. The chicken is finished baking when the chicken juices run clear and the chicken has an internal temperature of 165 F.
- Serve immediately. Take advantage of the crisp outside and hot, melted cheese inside and dive into these cutlets immediately. Though they’ll still be tasty the next day, there’s nothing like enjoying them hot from the oven.
To keep this chicken cordon bleu a quick and easy dinner, I typically serve it with roasted vegetables, so they can roast in the oven at the same time as the chicken. Roasted carrots and roasted broccoli are my year-round go-to’s and pair with pretty much everything.
How to Store Leftovers
- How to store leftovers. Leftover chicken cordon bleu can be stored in an airtight container in the fridge for up to 3 days. Freezing this dish is not recommended.
- How to reheat leftovers. Leftovers can be reheated in the microwave or the oven. Take care to warm until the chicken is reheated thoroughly but avoid over-baking.
More Easy Chicken Recipes:
- Chicken Pot Pie Soup
- Chicken Stir Fry
- Easy Chicken Tetrazzini
- Chicken Alfredo
- Chicken Pot Pie Noodle Skillet
Chicken Cordon Bleu
- 8 chicken breast cutlets (*see note)
- 8 slices swiss cheese
- 8 slices deli honey ham (thinly sliced)
- 1 1/2 cups panko bread crumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/4 cup canola oil
- 1 cup alfredo sauce (warmed)
- 8 bacon strips (cooked until crispy and crumbled into bits)
- 1/4 cup grated Parmesan cheese
- roasted carrots (for serving, optional)
- roasted broccoli (for serving, optional)
- Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with nonstick spray. Set aside.
- Place 1 slice cheese and 1 slice ham onto each chicken cutlet. Roll up each from the short end and secure in a few places with toothpicks.
- Set up the breading station with 3 separate shallow dishes (pie plates are great!):1st dish: whisk together the flour, salt, pepper, and onion powder.2nd dish: whisk the eggs until lightly beaten.3rd dish: pour in the bread crumbs.
- Dip each chicken roll on all sides in the flour mixture (shake off excess), followed by the eggs, and finally the bread crumbs (press gently to adhere.)
- In a large skillet, warm the canola oil over medium heat. Once shimmering, pan-fry the chicken rolls on all sides until golden, in batches if necessary (don't crowd the pan.)
- Place in the prepared baking dish.
- Bake, uncovered, until chicken juices run clear and the chicken is cooked through with an internal temperature of 165 degrees F, 25-30 minutes. (If you notice the outer coating is over-browning, loosely tent with foil the last 5-10 minutes of baking.)
- Discard toothpicks.
- Spoon warm Alfredo sauce over chicken. Sprinkle with bacon and Parmesan cheese.
- Serve with a roasted vegetable and enjoy!