Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a dish that sounds fancy but is surprisingly easy to make: Chicken Cordon Bleu—also known as Poulet Cordon Bleu or French Stuffed Chicken with Ham and Cheese.
Chicken Cordon Bleu is a popular European-style entrée that has won fans all over the world. For a time, it also became a culinary trend in various parts of Asia, with pork-based versions gaining traction as well. The appeal lies in its balance: juicy chicken breast rolled with aromatic ham and creamy cheese, then breaded and pan-fried or deep-fried until golden. The result is a crispy crust with a tender, cheesy center—rich, satisfying, yet not overly greasy.
For the cheese filling, you can use classics like Emmental or Gruyère (often found in Swiss fondue), or go for Gouda or Mozzarella. Once cooked, this stuffed chicken pairs beautifully with vegetables or a light cream sauce. Don’t let the name “Cordon Bleu” intimidate you—this recipe is beginner-friendly, surprisingly easy, and guaranteed to make you feel like a pro. I hope you enjoy making it!
If you enjoyed making and tasting Chicken Cordon Bleu, you might also enjoy these other popular recipes—whether you’re in the mood for savory mains or indulgent desserts:
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A comforting dessert classic with an oozy, molten, luscious center: Molten Black Sesame Rice Balls
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Chicken Cordon Bleu Recipe
Ingredients
Yields: 1–2 servings
- 1 boneless, skin-on chicken breast
- 2 slices of ham
- 3–4 slices of cheese (such as Emmental, Gouda, or Mozzarella)
- 1 tsp Dijon mustard
- A pinch of salt
- A pinch of black pepper
- All-purpose flour, as needed
- 1 egg
- Breadcrumbs, as needed
- 1 small sprig of thyme (optional)
Instructions
- Place a sheet of plastic wrap on your cutting board. Put the chicken breast on top and slice it horizontally from the side to open it like a butterfly.
- Lightly moisten both sides of the chicken with a bit of water. Then place the skin side facing up and cover it with another sheet of plastic wrap.
- Using the flat side of a meat mallet (or a small saucepan), gently pound the chicken until it’s about 4mm (0.15") thick. The goal is to achieve an even thickness.
- Turn the chicken skin side down. Peel back the top layer of plastic wrap and spread a thin layer of Dijon mustard on the surface. Then layer the cheese slices followed by the ham slices.
- Fold the sides of the chicken inward and roll it up tightly into a log shape. Wrap the roll securely in plastic wrap and refrigerate for 30 minutes to help it hold its shape.
- Meanwhile, pulse the breadcrumbs in a food processor to make them finer. Transfer to a wide shallow dish and set aside.
- Crack the egg into a bowl, add a pinch of salt and pepper, plus a small spoonful of water. Beat until fully combined, then pour into a shallow dish.
- Unwrap the chilled chicken roll. Dredge it in flour, then dip it into the egg mixture, and finally coat it thoroughly with breadcrumbs.
- Heat a pan over medium heat. If using a thick-bottomed pan like cast iron, start with a dry heat, then add vegetable oil and a small knob of butter. Place the chicken roll in the pan and cook over medium-low or low heat. Cook each side for about 5 minutes or until golden brown. Add more butter and a sprig of thyme at the end for extra aroma, if desired.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Slice to your preferred thickness and enjoy warm.
Watch the full step-by-step video tutorial here: Chicken Cordon Bleu Video