This Chicken Cordon Bleu recipe combines ham, cheese, and crispy breading for an irresistible dinner. The cheese stays perfectly inside with a clever technique that makes it easy to prepare!
Chicken Cordon Bleu is one of those classic dishes that feels elegant but is surprisingly simple to make. It’s a delicious combination of tender chicken, savory ham, and melty cheese, all wrapped up in a crispy, golden coating. While it sounds straightforward, one of the biggest challenges is keeping that gooey cheese from oozing out as the chicken bakes. But don’t worry—this recipe uses a clever technique that ensures the cheese stays inside, giving you the perfect bite every time. The breading, made from breadcrumbs and crackers adds just the right amount of crunch, perfectly complementing the tender chicken.
This dish is not only impressive but also perfect for meal prep! Whether you’re cooking for company or just want to get ahead for a busy weeknight, Chicken Cordon Bleu is a great make-ahead meal. You can prep it in advance, and it even freezes beautifully, making it easy to store for later. So if you’re looking for a dinner that you can prepare ahead of time, or something that can be made in bulk for a family gathering, this is the recipe to try. It’s versatile, flavorful, and always a crowd-pleaser.
To make your meal complete, serve Chicken Cordon Bleu with a side of fluffy mashed potatoes or a light, easy salad. The creamy potatoes balance out the savory chicken and cheese, while the salad adds a refreshing crunch. For a little extra flair, you could even drizzle some homemade gravy over the chicken or serve it with a simple mustard sauce. No matter how you choose to serve it, this dish is sure to impress and satisfy!
Chicken Cordon Bleu Video
Ingredients:
(Scroll to the bottom of the page for the printable recipe card with all the measurements.)
- Ritz crackers or other similar butter crackers
- The cracker crumbs create a wonderful buttery coating for the chicken.
- panko bread crumbs
- Bread crumbs provide texture for the breading. I like using panko bread crumbs for most breading recipes. You can use store-bought or homemade by toasting and pulsing bread in a food processor.
- butter, melted
- Melted butter helps the breading crisp up and adds a rich, golden flavor.
- sliced ham
- Ham is a must in Chicken Cordon Bleu. It adds the perfect savory, salty flavor that pairs beautifully with the chicken and cheese. If your chicken breasts are large, you may need two slices of ham per breast.
- I like using Tavern ham or Virginia baked ham for this recipe.
- shredded cheese
- Classic Swiss cheese is great for melting, but feel free to use mozzarella, Jarslberg, Gruyère, or Provolone for a unique twist. Many other cheeses will also work, as long as they melt well, such as cheddar, colby jack and more.
- chicken breast
- Boneless, skinless chicken breasts are ideal for rolling up with ham and cheese.
- salt, pepper, and dry herbs/seasonings
- Essential for seasoning the chicken. Add garlic powder, onion powder, or herbs like dry parsley, chives, thyme, rosemary, and more.
- eggs
- Eggs help the breading adhere to the chicken.
- mustard, optional
- I add the mustard to the eggs to add more flavor. You can omit it, if you'd like.
- all purpose flour
- Flour helps the egg and breading stick to the chicken, creating a crisp crust.
How To Make Chicken Cordon Bleu
Before you dive into the chicken, I recommend prepping all your other ingredients first. This makes the whole process so much more efficient and helps things run smoothly while you’re working with the chicken. Get your breadcrumbs ready, the cheese and ham prepped, and your breading station set up. Once everything is in place, you’ll be ready to go.
- Preheat the oven to 450°F.
- Prepare the breadcrumb coating.
- Use a food processor to pulse the crackers and bread into crumbs.
- Add the melted butter and mix to combine.
- Spread them on a rimmed baking sheet.
- Bake the crumbs until golden, for just 5 minutes, tossing halfway through.
- Once done, set them aside in a shallow dish or pie plate. You can even reuse the same baking sheet for the chicken, making cleanup easier!
- Prepare the ham and cheese.
- Take your slices of ham and place a little bit more than ¼ cup of shredded cheese in the center of each. Roll the ham around the cheese, making sure it’s snug but not too tight.
- This step is key to keeping that cheese inside the chicken!
- Prepare the chicken.
- Make a slit in the thickest part of each chicken breast, cutting deep enough to make a pocket but not all the way through. Be sure to leave the chicken intact on the sides so the filling stays inside.
- Season with salt, pepper and dry herbs and spices, and then stuff each chicken breast with your rolled-up ham and cheese. If the chicken breasts are large, you can use two pieces of ham per breast.
- Freeze the chicken.
- Once stuffed, close the slit tightly and place the chicken in the freezer for about 15-20 minutes. This helps firm up the chicken and keeps the filling from oozing out during cooking. No toothpicks needed—this freezer trick works like a charm!
- Set up your breading station.
- Get three shallow dishes ready: one with flour, one with the breadcrumb mixture, and one with beaten eggs and mustard (optional).
- Start by dredging the chicken in flour, then dip it in the egg mixture, and finally coat it in the breadcrumbs.
- Press the breadcrumbs gently onto the chicken to make sure they stick.
- Once coated, place the chicken back in the freezer for another 7-10 minutes to firm up. This will ensure the breading stays intact while cooking.
- Bake the chicken.
- Use the same baking sheet from the breadcrumbs to bake the chicken. (Bush off all the crumbs first.)
- Place the chicken on the sheet and bake it on the bottom rack of the preheated 450°F oven for 10-15 minutes, until the bottom is golden and crispy.
- Then, move the sheet to the middle rack, reduce the oven temperature to 400°F, and bake for an additional 15-20 minutes, or until the chicken reaches 160°F.
- A meat thermometer is your best friend here—it ensures perfectly cooked chicken without the guesswork!
- Rest and serve.
- Once done, let the chicken cool for at least 5 minutes before slicing. This resting time helps keep the juices in, making the chicken nice and tender. You’ll be amazed at how juicy it is when you don’t overcook it!
How to Prevent the Cheese from Oozing Out
One of the trickiest parts of making Chicken Cordon Bleu is keeping the cheese inside the chicken while it bakes.
A simple but effective trick is to wrap the cheese in the ham before rolling it up. This helps keep the cheese from escaping, and most of it will stay inside the chicken. While it's still possible for a little cheese to ooze out, wrapping it in ham significantly reduces the chances of a cheese mess.
Another helpful tip is to make the slits in the chicken as small as possible, just big enough to stuff the ham and cheese inside. (I try to make them twice as small as on the picture above.) The smaller the slit, the less likely the cheese will escape. With a bit of practice, you’ll want to make the cut as small as possible while still leaving enough space inside to fit all the ham and cheese. The smaller the cut, the less likely the cheese will ooze out during cooking.
If a little cheese does ooze out during baking, don’t worry! The melted golden cheese is still delicious—just scrape it off the baking sheet and enjoy! 😄
Meal Prep Tips and How To Freeze Chicken Cordon Bleu
Chicken Cordon Bleu is a meal prep dream! You can easily prepare the chicken ahead of time, making it a perfect option for busy weeknights or special occasions. Here’s how to do it:
Prep Ahead for the Refrigerator:
You can assemble the chicken (stuffed and breaded) up to 2 days in advance. Simply place the prepared chicken in the refrigerator and bake it right before serving. This is a huge time-saver, especially if you're planning a dinner for guests or just want to make dinner easier on a busy day.
Freeze for Later:
If you're looking to make this dish far in advance, you can freeze the prepped chicken for up to 3 months. After breading and stuffing the chicken, place it in a freezer ziplock bag or an airtight container. Be sure to remove as much air as possible to prevent freezer burn. For the best results, it's best to thaw the chicken in the refrigerator overnight before baking. If you're in a rush, you can bake it from frozen—just add a little extra time to ensure it cooks all the way through.
This makes Chicken Cordon Bleu a fantastic option for meal prep, and having it ready to go in your freezer will definitely come in handy when you need a comforting and delicious meal with all the hard work done ahead of time.
Helpful Tips and Frequently Asked Questions
Yes! While chicken breasts are traditional for Chicken Cordon Bleu, you can use boneless, skinless chicken thighs too. Thighs tend to be smaller and a bit more uneven in shape, so I recommend flattening them with a mallet to ensure they roll up nicely around the ham and cheese. You may want to use two chicken thighs to create one full Chicken Cordon Bleu, or adjust the amount of ham and cheese to suit the size of the thighs.
After stuffing the chicken and after breading it, chilling the chicken in the freezer for 15-20 minutes helps firm it up and ensures the cheese stays inside. It also helps the breading stay intact, so you don’t end up with a mess when baking.
If you don't have Ritz crackers, use other buttery cracker options for the best results. You can also omit the crackers and use more panko breadcrumbs.
Absolutely! You can prep the chicken (stuffing, breading, and all) the day before and refrigerate it until you’re ready to bake. (More detailed instructions above.)
Yes, you can freeze unbaked Chicken Cordon Bleu for up to 3 months. (See more detailed instructions above.) For the best results, I recommend to bake the chicken fresh, as freezing before baking helps retain its juiciness and flavor.
You can also freeze baked Chicken Cordon Bleu, but keep in mind that while the results are still tasty, they won't be quite as juicy and fresh as when baked fresh. If you've made extra or want an easy, pre-cooked meal on hand, freezing the baked version is a convenient option. Simply reheat it in the oven, and you’ll have a delicious meal ready to go.
What To Serve
- Homemade Mashed Potatoes
- Garlic Green Beans for a simple side dish or Festive Almond Green Beans for a more special occasion.
- Sauteed Carrots
- Easy Scalloped Potatoes (perfect for a holiday meal)
- Simple salad with a Lemon Vinaigrette
- Raspberry Vinaigrette Salad
Chicken Cordon Bleu
This Chicken Cordon Bleu recipe combines ham, cheese, and crispy breading for an irresistible dinner. The cheese stays perfectly inside with a clever technique that makes it easy to prepare!
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Entree
Ingredients
- 25 Ritz crackers or other butter crackers
- 3 cups panko breadcrumbs
- 6 Tablespoons butter, melted
- 6 slices of ham (Virginia baked ham or Tavern ham)(if your chicken breast are large, you may need to use two slices of ham instead of 1 per each chicken breast, in which case you'll need 12)
- about 2 cups of shredded cheese, Swiss, Gruyere, Mozzarella, Provolone, etc.
- 6 chicken breast halves
- salt, ground black pepper and other dry herbs and spices (such as garlic/onion powder, dry chives, parsley, thyme, rosemary, etc.)
- 3 eggs
- 1 ½ Tablespoons mustard, for the eggs, optional
- ½ cup all purpose flour
Instructions
- Preheat oven to 450°F.
- Prepare breadcrumbs: Pulse crackers and bread into crumbs in a food processor. Toss with melted butter. Spread crumbs on the baking sheet and bake for about 5 minutes, tossing halfway through, until golden. Set aside in a shallow dish. (The crumbs cook very quickly on high heat, be careful not to burn them.)
- Stuff chicken: Make a small slit in the thickest part of each chicken breast, just large enough to fit the ham and cheese, cutting deep enough to make a pocket but not all the way through. Be sure to leave the chicken intact on the sides so the filling stays inside. Season with salt, pepper and dry herbs and spices. Place ham and cheese in the slit and roll up tightly.
- Chill chicken: Freeze the stuffed chicken for 15-20 minutes to firm it up.
- Bread the chicken: Set up a breading station with flour, beaten eggs (and mustard, optional), and breadcrumbs, each in a separate shallow bowl. Dredge chicken in flour, dip in eggs, and coat with breadcrumbs. Freeze for another 7-10 minutes.
- Bake: Place chicken on the prepared baking sheet and bake on the bottom rack for 10-15 minutes until golden and crispy. Move to the middle rack, reduce heat to 400°F, and bake for another 15-20 minutes, or until chicken reaches 160°F internally.
- Rest and serve: Let the chicken rest for 5 minutes before slicing. Enjoy the crispy, melty goodness!
Notes
- Preventing cheese from oozing: If you make the slits in the chicken too large, you can use toothpicks to secure the chicken when baking. This will help prevent the cheese from oozing out during cooking. Just remember to remove them before serving.
- Make ahead: You can prep the chicken up to 2 days in advance. After stuffing and breading, simply refrigerate the chicken until you're ready to bake. This is perfect for meal prep or dinner parties.
- Freezing: You can freeze both unbaked and baked Chicken Cordon Bleu. For unbaked chicken, freeze it after breading and stuffing, and store it in a ziplock bag or airtight container for up to 3 months. For baked chicken, freeze it after cooking for up to 1 month and reheat in the oven. If freezing the unbaked version, thaw it in the refrigerator overnight before baking.
- Cooking tip: Use a meat thermometer to check the chicken’s internal temperature. Chicken should reach 160°F to be fully cooked. This ensures juicy, tender chicken every time.
Hi Olga, can I cook this a day ahead ??
I would not recommend it, Carol. Chicken breast is very dry and will have an "off" taste if you reheat it. You can prep it in advance, store it in the refrigerator and cook it when you are ready to serve it.
Hi olga can I use breadcrumbs instead of toast
You can, but the coating won't be as crisp.
Can I use breadcrumbs instead of toast crumbs
You can but the breadcrumbs won't be as crispy and then also don't adhere to the chicken as well.
Olga, I made this recipe with some small changes on Sunday and it turned out beautiful. I was very pleased with the result. Next time I will try and brine the chicken to make it a little more seasoned. And I will try and source the ritz crackers 😉
Regards
Barbara
I'm glad you enjoyed it, Barbara.
I like brining chicken too:). I've never done it for this recipe though.
Made this tonight for dinner! Turned out perfect! Thank you for amazing recipe and detailed instructions
I'm so happy to hear that, Vita! Thank you so much for taking the time to write.
Cordon Bleu (blue ribbon) refers to the chef of the highest class in French ...just to provide more insight on the term and the meaning.
Thank you for your recipes! You are awesome!
Thanks for sharing, Katrina:). Glad to hear that you are enjoying the recipes.
Hi Olga! How can I print the recipe ?
I'll add the printable version as soon as I get a chance, Tatyana. Some of the older recipes don't have the printable version.
Can this dish be made as freezer dinner and if so, do you bake first and then freeze it or prepare it and freeze it raw and one ready to bake frozen or do you thaw it ahead and bake? Thanks.
Yes, you can assemble the chicken and freeze it raw. Defrost it when you're ready to cook it and then bake it for a few minutes longer than you normally would.
Olga, made cordon blue today. Thank you so much! Great idea!!!
That's great, Mimi. Glad you enjoyed it.
Do you think that if frozen and defrosted the breadcrumbs would get soggy? Or would it be better to bake frozen?
Thank you so much for great receipe. I cooked two days ago and everyone in my family loved it!
Super, Nataliya! Glad you enjoyed it.
Thank you so much for posting this, it turned out to taste really yummy!!!
The freezing trick worked great! kept all the goodies inside 🙂
Oh my gosh, I think I've committed every Chicken Cordon Bleu-related crime you mention in this post! Haha. This is a great idea. Thanks for sharing. =)
Olga, do you use the Americas Test Kitchen website or do you have their cook books? I love their recipes and tips currently I get their magazine ( cooks illustrated) but would like to try their website.
I have both:)
This is an interesting technique. I use toothpicks to hold my butterflied chicken together. Though the benefit of butterflying and then tenderizing- chicken comes out thin. I will give this a try 🙂