What You’ll Find Here?
This chicken cordon bleu is made with tender chicken breasts, sliced ham, and creamy cheese all rolled up, breaded, and cooked until golden and crispy.
It’s one of those dishes that look fancy, but it’s actually easy to make at home.
The first time I made this, I was surprised how something that sounds so “extra” can be this simple.
I just flattened the chicken, added the ham and cheese inside, rolled it up, and coated it with breadcrumbs.
After cooking, the cheese melts beautifully inside, and when you cut into it—boom!
That cheesy, smoky, crispy combo hits the spot.
Some like to bake it, but I like mine pan-fried.
The crust gets really golden and crunchy, while the inside stays juicy.
You can also serve it with mashed potatoes, steamed veggies, or even garlic rice if you want a Pinoy twist.
This is a great dish if you want to impress someone, or just make a meal that feels a bit extra without too much effort.
I usually cook this when I want a break from the usual adobo or tinola.
It’s a nice change but still super satisfying.
Try it out and let me know how it turns out. Simple steps, big flavors just how I like it.
Why is it called Chicken Cordon Bleu?
“Chicken Cordon Bleu” is a French term that means “blue ribbon.”
In the past, this phrase was used to describe meals prepared by top chefs or dishes that were considered high quality.
It was like giving the food a gold star for being special.
The dish itself, which is chicken rolled with ham and cheese, became popular around the 1960s. It did not actually come from France.
Many believe it started in Switzerland and was inspired by schnitzel, a breaded meat dish.
Later on, someone added ham and cheese inside the meat, and the name “cordon bleu” stuck.
Even if the name sounds fancy, the ingredients and steps are very simple.
What are the ingredients in simple chicken cordon bleu?
Chicken Breasts
Boneless and skinless chicken breasts are the main part of this dish. They’re pounded flat so they’re easier to roll and cook evenly.
Ham and Cheese
Sliced ham adds a savory, meaty flavor while the cheese melts inside the roll and makes it creamy and gooey. Together, they create the classic cordon bleu filling.
Flour, Eggs, and Breadcrumbs
These three ingredients work together to coat the chicken and make it crispy when cooked. The flour helps the egg stick, the egg holds everything together, and the breadcrumbs give it that golden, crunchy crust.
Garlic Powder, Onion Powder, Salt, and Pepper
These seasonings add extra flavor to the breading. You can keep it simple with salt and pepper or add the garlic and onion powder for a tastier bite.
Butter and Flour
These two are cooked together to make the base of a creamy white sauce. The butter gives it richness while the flour thickens it up.
Milk and Parmesan Cheese
Milk makes the sauce smooth and creamy, and Parmesan cheese adds a salty, cheesy kick. It melts right into the sauce for that perfect finish.
Dijon Mustard, Salt, and Pepper
Dijon mustard gives a bit of tang if you want extra flavor. Salt and pepper bring the whole sauce together and balance the taste.
How to cook chicken cordon bleu?
1. Flatten the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or a rolling pin to gently pound the chicken until it’s about 1/4 inch thick. You don’t need to hit it too hard. Just make sure it’s even so it cooks properly. Season both sides with salt and pepper.
2. Add the Ham and Cheese
Lay one slice of ham and one slice of cheese on top of each flattened chicken breast. Roll it up tightly, starting from the narrow end, so the ham and cheese stay inside. Use toothpicks to keep the roll in place. You can also wrap each roll in cling wrap and let it chill in the fridge for about 30 minutes so it stays firm.
3. Prepare the Breading Station
Set up three shallow bowls. One bowl for flour, one for the beaten eggs, and one for the breadcrumbs. You can mix the garlic powder, onion powder, salt, and pepper into the flour if you want more flavor. Now it’s time to coat each chicken roll.
4. Bread the Chicken Rolls
First, coat each roll in flour and make sure it is fully covered. Gently shake off any extra flour. Dip the chicken into the beaten eggs until fully coated. Then roll it in the breadcrumbs and press gently so the crumbs stick nicely all over.
5. Fry the Chicken Rolls
Heat cooking oil in a pan. Make sure there is enough oil to cover at least half of the chicken rolls. Once the oil is hot, carefully place the chicken rolls in the pan. Fry each side until golden brown. This usually takes around 3 minutes per side. Turn them gently to cook all sides evenly. Once done, let the rolls rest on a cooling rack or paper towel.
6. Make the Creamy Sauce (Optional)
While the chicken is cooling, melt butter in a small saucepan over medium heat. Add flour and stir it for about a minute to make a smooth paste. Slowly pour in the milk while whisking so the sauce stays smooth. Cook for 2 to 3 minutes until it thickens. Stir in the Parmesan cheese and Dijon mustard. Season with salt and pepper, then remove from heat.
7. Slice and Serve
Take out the toothpicks from the chicken rolls. Slice them into rounds so you can see the melted cheese and ham inside. If you made the sauce, pour it over the chicken slices. Serve hot with vegetables, mashed potatoes, or garlic rice. Enjoy your homemade Chicken Cordon Bleu.
Is it better to fry or bake chicken cordon bleu?
It depends on what you’re going for.
If you want that super crispy outside, frying is the way to go.
The breadcrumbs turn golden and crunchy, and the cheese inside gets perfectly melted.
It’s richer and more flavorful, especially if you like that classic, indulgent bite.
On the other hand, if you want a healthier option, you can bake it.
The crust won’t be as crispy as frying, but it still turns out delicious, especially if you spray a bit of oil on top before baking.
It also needs less attention since you just pop it in the oven and wait.
So if you ask me, I prefer frying when I want that full, crispy texture.
But if I’m trying to cut down on oil, baking still gives great results.
Tips in Cooking Chicken Cordon Blue
1. Pound the chicken evenly
Make sure the chicken is an even thickness before you roll it. This helps it cook evenly and prevents the outside from burning before the inside is cooked.
2. Chill the rolled chicken
After rolling with ham and cheese, wrap it in cling wrap and chill for at least 30 minutes. This helps it stay firm and keeps the filling from spilling out when frying or baking.
3. Use toothpicks or kitchen twine
Secure the roll with toothpicks or tie with kitchen string so it holds together while cooking. Just don’t forget to remove them before serving.
4. Season your flour or breadcrumbs
Add a bit of garlic powder, onion powder, salt, and pepper to your coating. This gives extra flavor to the crispy crust.
5. Don’t overcrowd the pan when frying
Fry in batches if needed. Putting too many in the pan lowers the oil temperature and can make the chicken greasy.
6. Let it rest before slicing
After frying or baking, rest the chicken for a few minutes. This helps keep the juices in and makes slicing easier.
7. Serve with sauce (optional)
A creamy Parmesan or mustard sauce on top adds a rich, delicious touch. It’s optional, but it really takes the dish up a notch.
More Chicken Recipes You’ll Love
Craving more? These flavorful chicken recipes are guaranteed to level up your next meal!
Chicken Afritada – A tomato-based chicken stew with potatoes, carrots, and bell peppers.
Tinolang Manok – A light ginger soup with chicken, green papaya, and chili leaves.
Creamy Chicken Pastel – A rich, savory Filipino-style chicken pot pie dish, no crust needed.
Garlic Butter Chicken – Crispy chicken coated in a buttery garlic sauce—easy and flavorful.
Frequently Asked Questions
Yes, but it’s better to use boneless, skinless chicken breasts because they’re easier to flatten and roll. Thighs are juicier but trickier to shape.
Swiss cheese is the classic choice, but you can also use cheddar, mozzarella, or any cheese that melts well. Just avoid soft cheeses that might leak too much.
Yes, you can assemble the chicken rolls ahead and keep them in the fridge for up to a day. Just coat them in breadcrumbs right before cooking.
Yes, you can air-fry it at 180°C (350°F) for about 18 to 20 minutes. Spray with a little oil to help it get crispy.
Chicken Cordon Bleu
Ingredients
- 4 pcs Chicken Breasts (boneless and skinless)
- 4 pcs Cheese (sliced)
- 4 pcs Ham (sliced)
- 1 cup All-purpose Flour
- 2 pcs Eggs
- 1 cup Breadcrumbs preferably panko for extra crunch
- 1 tsp Garlic Powder optional
- 1 tsp Onion Powder optional
- Salt and pepper to taste
- Cooking Oil (enough to submerge the half the chicken rolls)
For the Sauce
- 2 tbsp Butter
- 2 tbsp All-purpose Flour
- 1 cup Milk
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Dijon mustard optional
- Salt and pepper to taste
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/4 inch thick). Season both sides of each chicken breast with salt and pepper.
- Lay one slice of ham and one slice of cheese on each flattened chicken breast. Roll up the chicken breast tightly, starting from the narrower end, to enclose the ham and cheese completely. Secure the rolls with toothpicks to prevent them from unraveling during cooking. Or you can use cling wrap to keep it in place and let it stay in the fridge for 30 minutes.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs (you can mix in garlic powder, onion powder, salt, and pepper for extra flavor in the flour). Dredge each chicken roll in the flour, making sure it’s fully coated. Shake off any excess. Dip the floured chicken roll into the beaten eggs, ensuring it’s fully coated. Finally, roll the chicken in the breadcrumbs, pressing down to adhere the breadcrumbs to the chicken.
- Heat cooking oil in a pan enough to submerge half of the chicken rolls. Fry the chicken rolls on all sides until golden brown (about 3 minutes per side).
- Let it cool in a cooling rack before slicing it.
Prepare the Creamy Sauce (Optional):
- In a small saucepan, melt the butter over medium heat.
- Stir in the flour to make a roux, cooking for about 1 minute.
- Gradually whisk in the milk and cook until the sauce thickens, about 2-3 minutes.
- Stir in the Parmesan cheese and Dijon mustard, then season with salt and pepper to taste.
- Remove from heat and pour the sauce over the cooked Chicken Cordon Bleu before serving.
- Remove the toothpicks from the chicken rolls and serve hot, with the creamy Parmesan sauce drizzled on top.
- Serve with a side of vegetables, mashed potatoes, or a fresh salad for a complete meal.
