Chicken Cordon Bleu
Updated
Updated
This is my midweek version of Chicken Cordon Bleu—all the flavor and texture 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.
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Easy Chicken Cordon Bleu Recipe
This recipe is my midweek version of Chicken Cordon Bleu—it has all the flavor and texture 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 the 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 takes minimal time to pull together. It’s just as suitable for guests as it is for a family dinner. Featuring tender, juicy chicken packed with smoky ham and gooey melted cheese, all topped with a rich, creamy homemade Alfredo sauce and crispy bacon, it’s the ultimate flavor combination. All you need is a vegetable side dish to turn it into a complete meal. This is a hit every time I make it!
Chicken Cordon Bleu
Ingredients
- 8 chicken breast cutlets*
- 8 slices swiss cheese
- 8 slices deli honey ham, thinly sliced
- 1 ½ cups panko bread crumbs
- 2 large eggs
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1/8 tsp onion powder
- ¼ cup canola oil
- 1 cup alfredo sauce**, warmed, store bought also works
- 8 bacon strips, cooked until crispy and crumbled into bits
- ¼ cup grated Parmesan cheese
- roasted carrots, for serving, optional
- roasted broccoli, for serving, optional
Instructions
- Preheat oven to 350°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°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 immediately to 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.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Cordon Bleu Step by Step
Prep the oven and baking dish: Preheat oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray. Set aside.
Roll the chicken: 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: Prepare 3 shallow dishes (pie plates are great!):
1st dish: Whisk ½ cup flour, ½ tsp salt, ¼ tsp pepper, and 1/8 tsp onion powder.
2nd dish: Whisk 2 eggs until lightly beaten.
3rd dish: Pour in 1½ cups bread crumbs.
Bread the chicken: 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.
Fry the chicken: In a large skillet, warm the ¼ cup 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.
Transfer to pan: Place in the prepared baking dish.
Bake the chicken: Bake, uncovered, until chicken juices run clear and the chicken is cooked through with an internal temperature of 165°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.
Top the chicken: Spoon 1 cup warm Alfredo sauce over the chicken. Sprinkle with bacon and ¼ cup Parmesan cheese.
Serve and enjoy: Serve with a roasted vegetable and enjoy!
How to Store
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.
Leftovers can be reheated in the microwave or the oven. Take care to warm until the chicken is reheated thoroughly, and avoid over-baking.
Serving Suggestions
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 and pair with pretty much everything.
Love this!