Chicken Cordon Bleu
A Culinary Classic
Chicken Cordon Bleu is a sophisticated yet comforting dish from France/Switzerland. This breaded chicken stuffed with savory ham and gooey gruyere cheese is a delightful experience of flavors and textures. It may seem complicated, but it is definitely doable by home cooks. The dish appears to have originated in Europe in the mid-20th century, as chefs in the post-war era looked to elevate humble ingredients.
Chicken Cordon Bleu is a beloved dish, enjoyed at many a relaxed dinner and grand feast, which is a hallmark of a great dish that endures the test of time. The name Cordon Bleu means “blue ribbon” and denotes a prize in the culinary world.
Why Gruyere Cheese?
Gruyere cheese is key! It is exquisite cheese originating from the lush valleys of Switzerland. The dense and satisfying nutty flavor, slight sweetness, and creamy texture of melted gruyere cheese bind the chicken and ham together. Gruyere cheese is more flavorful than many mild cheeses that melt and blend. It also has complex characteristics that further elevate a dish.
As gruyere is aged, it finds its balance between richness, tang, and milkiness; this combination also makes gruyere cheese great for melting. Gruyere cheese makes Chicken Cordon Bleu a truly indulgent recipe, instead of an ordinary dish of stuffed poultry.
Recipe Overview
Servings, and Preparation and Cooking Time
This recipe makes four servings, which is perfect for a small gathering or a family meal. The preparation time is 25 minutes, and the cooking time is approximately 35 minutes. I would allow approximately a total of an hour for the full cooking and preparation process – a small investment for an elegant meal.
The preparation is successful as long as you patiently move from step to step, starting with pounding the chicken and then moving on to baking the chicken cordon bleu to perfection – golden and cheese oozing. Gruyere cheese is particularly flavorful, so you truly get different layers of richness in each bite.
Why This Dish Wows
The chicken codon bleu is so beautiful in its contrast of flavors and textures… a crispy breadcrumb coating with a tender, flavorful filling. It’s an impressive dish for a dinner party, but also a nice indulgence for a weeknight meal. The bites are rich with the flavors of the saltiness from the ham, creaminess of the cheese, and juiciness of the chicken and there’s a nice combination of flavors that comes together.
The simple practicality of chicken cordon bleu (along with the versatility of being able to accompany it with roasted vegetables or a light salad) makes it a staple in my meal rotation; it can work for so many palates and occasions.
Ingredients for Chicken Cordon Bleu
Key Ingredients
✅ 4 boneless, skinless, chicken breasts (approximately 6 oz each)
✅ 4 slices deli ham
✅ 4 oz gruyere cheese, thinly sliced or grated
✅ 1 cup panko breadcrumbs
✅ ½ cup flour
✅ 2 large eggs
✅ ¼ cup whole milk
✅ 1 tsp Dijon mustard
✅ ½ tsp smoked paprika
✅ Salt and freshly ground black pepper, to taste
✅ 2 tbsp unsalted butter, melted
✅ 2 tbsp olive oil
These are the ingredients which will be the backbone of the dish and gruyere cheese will be the core of the dish! Use fresh, quality ingredients to get the best flavor.
Substitutions and variations
In terms of dietary restrictions, turkey breast can be used instead of chicken and prosciutto can be used instead of ham! Swiss cheese can also be used instead of gruyere, but will not produce the same nutty depth! Gluten-free breadcrumbs can be used for allergies and in this case the dish will still be vibrant and crunchy! If you would like to make a lighter meal, bake these without the oil, however using the oil will provide a more appealing crust. These variations accommodate personal preferences while retaining the spirit of the classic, while gruyere cheese is the only non-negotiable.
Step-by-step cooking instructions
Preparing the chicken
Let’s begin by preheating the oven to 400F. Place the chicken breasts between pieces of plastic wrap and pound to 1/4-inch thick with a meat mallet. This will allow you to roll evenly, maintaining an even cook. Lightly season with salt and pepper. You now have your flattened canvas – while mild flavored, it is ready to accept, and hold, the richness of the gruyere cheese.
Filling the Chicken
Chiefly, you want to put a piece of ham on each breast, then layer gruyere cheese over the ham, ensuring coverage. Roll each breast, as tight as realistically possible, securing with toothpicks or butcher’s twine. The filling can be any flavor; it simply needs to be contained. Take your time here. This is the critical point, and we want to set ourselves up for success, without leaking cheese during cooking. You now have a rolled parcel of goodness, packed with ham and gooey cheese, ready to go into the next cook stage.
Breading and cooking
In one shallow vessel, whisk together the eggs, milk, and Dijon mustard. In another shallow dish or bowl, combine the panko, smoked paprika, and a bit of salt. Carefully dip each roll in the egg mixture, following with a thorough coat of breadcrumbs. In an oven-safe skillet, heat some olive oil on medium heat, adding a couple good tumbles of butter.
Sear the roll on one side for 2-4 minutes, depending on the heat of the pan. It should be a nice rich brown color. Carefully flip, and repeat. When you are finished searing all sides of the rolls, put the skillet in the oven, baking for 15-20 minutes, or until you reach an internal temp of 165F. The cheese will melt, creating a silken texture that binds the layers together.
Tips for the Perfect Chicken Cordon Bleu
Achieving a Golden Crust
To get a crust that’s crispy and crackly, you’ll want to be sure the breadcrumbs are even on the top (and care!). Panko breadcrumbs perform better as they are lighter than regular crumbs. Try pressing down to make the breadcrumbs stick. Searing the cold rolls on the outside before cooking in the oven helps form a crust, and melted butter is a nice addition for color. Do not overcrowd the pan if you want them crisp, because you want the outside to be crunchy with gooey gruyere cheese inside.
Achieving Universally Melted
If you want to the finish cheese to be melty, gruyere cheese should be thinly sliced or shredded for even distribution. Be wary of cooking your cheese too much, as heat can make the cheese become “seized” if you overcook it. Letting it rest after coming out of the oven gives the center of the roll time to stabilize and keep the gooey internal filling oozy. If you are doing this ahead of time: you should refrigerate the assembled roll about a half hour to make the cheese cold and firm which should help limit the cheese leak during cooking.
Nutrition Facts
Calorie Breakdown
Per serving (1 stuffed breast):
Calories: 450 kcal
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 720mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 2g
Protein: 38g
A proper level of indulgence, I believe these numbers are 31, 32 and 33 to account for balance. The fat profile can be attributed to the gruyere cheese being a rich, oily cheese.
Macro-nutrient Insights
Protein is the majority of this dish; it is also what you are using to repair your muscles. The fats are made from the cheese, the gruyere and the cheese butter being the main contributors to the fats. The carbohydrates are low because of the breadcrumbs. Overall it is a low carb meal, especially if you were to make some replacements. Sodium is a consideration treated by choosing the right ham for the recipe you intend to use.
Description of the Dish
Mouthfeel and flavescence
Chicken Cordon Bleu is a study in contrasts. The outer skin coating, crisp and golden and breaded, encloses a soft and juicy chicken breast. The ham adds a smoky saltiness while the gruyere cheese, melted and nutty, adds richness. With each bite there is a balance of crunch, softness, creaminess, and a touch of sweetness from the cheese. The balance of mouthfeel includes crispy and tender plus gooey. Dissonance becomes delight and quality to enjoy. This dish is more than a meal; it’s culinary art.
Best Occasions to Serve
This dish is best served at an informal dinner party; highly refined without being ostentatiously fancy, or a have-to-do dish, dinner, or holiday meal with friends and family, paired beautifully with roasted asparagus or garlic mashed potatoes. In the weeknight-splurge ambience, it changes dinner into an evening to remember.
Serve with a crisp white wine with a little acidity, such as a Sauvignon Blanc, to cut through the richness of the gruyere cheese or some light salad to balance it. Both informal and refined, this dish works in any environment or setting, and will leave an impression.
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