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Crispy Creamy Chicken Bleu

Featured in: Hearty Meals and Dinner Favorites

This comfort food classic takes Swiss cheese and ham, rolls them up in thin chicken, and coats it all in a crispy crust. You get cheesy bites with every forkful, and that creamy Dijon sauce on top ties everything together. You're looking at about 50 minutes start to finish. Chill your rolled chicken well so it keeps its shape, and keep an eye on oil heat for that perfect crunch. Feeds four, and brings a taste of old-school French and Swiss cooking to your table.
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By Chloe Chloe
Updated on Sun, 22 Jun 2025 13:09:53 GMT
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Crispy Creamy Chicken Bleu | cookitdelish.com

Bring something special to your weeknight meal with this easy yet classy Chicken Cordon Bleu. Crack open the golden crust to find juicy chicken wrapped around smoky ham and gooey Swiss, all covered with a dreamy Dijon sauce that'll make your kitchen feel like a fancy bistro.

After countless tries at dinner gatherings, I've figured out the trick is how you roll it up. Seeing my friends slice open those pretty spirals always makes me happy.

Irresistible Components

  • Dijon Mustard: Get real Dijon if you can—it gives that awesome zip to balance the richness.
  • Panko Breadcrumbs: Japanese-style panko makes your coating extra crisp.
  • Ham: Use super thin, really good ham. Black Forest brings even more flavor.
  • Swiss Cheese: Go for deli-fresh Swiss. It melts perfectly and tastes the best.
  • Chicken Breasts: Look for same-size, medium breasts. Make sure they're smooth and don't have any rough parts.

Foolproof Cordon Bleu

Get That Crunch:
Heat your oil up to 325°F. Fry those chicken rolls 'til they're a deep golden color, gently turning so the seal stays tight. Then pop them in a warm oven to get the centers just right and keep that outside crispy.
Your Breading Game:
Line up three bowls: seasoned flour, beaten eggs, panko crumbs. Use one hand for dry stuff, one for wet—that way you don't bread your whole hand. Pat on the panko so it covers every inch.
Roll It Up Just Right:
Put slices of ham and cheese back and forth over the flattened chicken. Roll up tight from the skinny end, using plastic wrap to help. Twist the ends like you're wrapping a piece of candy—they’ll hold everything in.
Prep the Chicken:
Place breasts between plastic sheets and gently pound to about half an inch thick. Start in the middle and work out, careful not to rip the meat. Even thickness makes them cook right and rolling way easier.
Easy Crispy, Creamy Chicken Cordon Bleu Pin it
Easy Crispy, Creamy Chicken Cordon Bleu | cookitdelish.com

What my family especially loves is that satisfying moment slicing through the crunchy crust to reveal those neat spirals inside.

Top Pairings

Pair this with buttery mashed potatoes and crisp asparagus. The spuds catch all that extra sauce, and the asparagus brings a fresh bite to balance the richness.

Change It Up

Switch up the flavors by swapping in cheeses like Havarti or Gruyère. Go with prosciutto for an Italian vibe, or add some fresh spinach for color and a healthy boost.

How To Store

You can prep and bread these a whole day before—just cover and stash in the fridge. To reheat cooked ones, warm them up in a 350°F oven until hot throughout.

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Yummy Crispy, Creamy Chicken Cordon Bleu | cookitdelish.com

Over the years making this dish, I've realized that being patient when rolling and breading pays off big time. It can look tough at first, but the grins on everyone’s faces make every step worth it.

Frequently Asked Questions

→ Is it possible to bake this Chicken Cordon Bleu instead of frying?
Sure thing, just pop it in the oven at 375°F for 25 to 30 minutes, or until it hits 165°F inside. A light spritz of oil will give you more crunch.
→ What sides taste best with Chicken Cordon Bleu?
Try it with asparagus, a fresh salad, mashed potatoes, or some roasted veggies. They're all crowd-pleasers here.
→ Can I put Chicken Cordon Bleu together ahead of time?
Totally. Wrap and coat the chicken up to a day early, keep in the fridge, and cook when you’re set.
→ Why is cheese oozing out while cooking?
Chill the rolled chicken well before cooking, and make sure you pinch those edges shut when breading to stop leaks.
→ Could I switch up the cheese or meat inside?
Of course! Swap Swiss for Gruyere, or trade ham for prosciutto if you’re in the mood for something different.

Crispy Creamy Chicken Bleu

Tender chicken rolled up with Swiss and ham, covered in a crunchy golden crumb, and finished with a rich Dijon sauce.

Prep Time
25 Minutes
Cook Time
25 Minutes
Total Time
50 Minutes
By Chloe: Chloe

Category: Main Dishes

Difficulty: Difficult

Cuisine: Swiss with a French twist

Yield: 4 Servings (4 stuffed chicken rolls)

Dietary: ~

Ingredients

→ Chicken & Filling

01 4 chicken breasts, skinless and boneless
02 Thin slices of ham, about ½ pound
03 16 slices of Swiss cheese
04 1 tbsp onion powder
05 1 tbsp garlic powder
06 A pinch of salt and freshly cracked black pepper, to taste

→ Coating Station

07 1 cup (125g) plain flour
08 4 beaten eggs, large
09 2 cups (100g) panko bread crumbs for crunch
10 Vegetable oil or peanut oil, enough for frying

→ Creamy Dijon Sauce

11 3 tbsp butter—unsalted is best
12 2 minced garlic cloves
13 3 tbsp all-purpose flour
14 2 cups (480ml) of whole milk
15 ¼ cup (60g) Dijon mustard
16 1 cup (100g) shredded Parmesan cheese
17 Seasonings: a sprinkle of salt and freshly ground pepper

Instructions

Step 01

Sprinkle salt, pepper, garlic, and onion powders on the chicken. Place each one under a layer of plastic wrap and flatten them out to about ½ inch thick. Add Swiss cheese and a slice or two of ham, roll them up snug in plastic wrap, and pop them into the fridge for half an hour. This helps keep them nice and tight.

Step 02

Fill a deep pot with 2 inches of oil and bring it to 325°F (170°C). Get three bowls ready for coating: one with flour, another with the beaten eggs, and a third with panko crumbs.

Step 03

Roll the chilled chicken in the flour first, then the eggs, and finally the panko. Fry in the hot oil, letting them cook for 5 minutes on each side until they’re golden. If they need more time, finish baking them in the oven at 325°F until the inside hits 165°F.

Step 04

In a small pot, melt the butter and sauté garlic until it smells amazing. Stir in the flour and cook for a minute, then slowly pour in the milk while whisking so it stays smooth. Mix in the mustard and Parmesan, cooking until it's thick enough to coat a spoon. Add some salt and pepper to taste.

Step 05

Cut each chicken roll at an angle and serve with the warm, creamy Dijon sauce poured over the top.

Notes

  1. Let the rolled chicken chill for at least 30 minutes so it stays firm.
  2. Keep oil at 325°F so your rolls fry up crispy and golden.
  3. To be safe, use a thermometer to make sure the chicken reaches 165°F inside.

Tools You'll Need

  • A mallet for pounding meat
  • Deep pot or frying pan
  • Three bowls for the coating process
  • Thermometer to check temperature
  • Cooling rack or wire rack
  • A saucepan for making sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, Parmesan, Swiss cheese, butter)
  • Eggs are an ingredient in breading
  • Contains gluten (flour and breadcrumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 750
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~