Easy Chicken Cordon Bleu Recipes: Perfect for Weeknight Dinners

We all have those nights where we're utterly exhausted after a long day. The last thing on our minds is spending hours in the kitchen. But, even on those nights, we crave something delicious and satisfying. That's where my trusty chicken cordon bleu recipes come in! These are no-fuss, easy-to-make dishes that are perfect for a quick and satisfying weeknight meal. I'm here to share my secrets for creating this classic dish, and I promise, it's easier than you think!

I remember the first time I tried chicken cordon bleu. It was a revelation! That gorgeous combination of crispy chicken, melty cheese, and ham, all rolled up into a beautiful, golden package. I knew I had to master this dish, and I'm so glad I did! It's become a family favourite and always a crowd-pleaser. But the best part? It's not as intimidating as it seems. Even a novice cook like myself can whip up a batch of these beauties. I'll walk you through it step by step, and you'll be surprised how easy it is!

(Part 1) Classic Chicken Cordon Bleu: The Foundation

This is the recipe that started it all, the one that made me fall in love with chicken cordon bleu. It's simple, elegant, and packed with flavour. I've tweaked it over the years, adding a few personal touches, and now it's truly my own. Let's get started!

Ingredients:

1. 4 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch). A mallet works wonders for this, but you can also use a rolling pin or the bottom of a heavy pan.
2. 4 slices of cooked ham, ideally thinly sliced. You can use deli ham or a high-quality, pre-cooked ham. Just make sure it's not too thick.
3. 8 slices of Swiss cheese, also thinly sliced. For a melty, creamy texture, choose a good-quality Swiss cheese, not the pre-shredded kind.
4. 1/2 cup all-purpose flour, for dredging the chicken breasts.
5. 2 large eggs, beaten, for binding the breading. For extra richness, you can add a splash of milk or cream to the beaten eggs.
6. 1 cup breadcrumbs, for the crispy coating. You can use regular breadcrumbs or panko breadcrumbs for a lighter, crispier crust. I often add a bit of dried herbs or seasoning to the breadcrumbs for extra flavour. Just be sure to use fresh breadcrumbs for the best results. Stale breadcrumbs will not create a good coating.
7. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
8. Oil for frying or baking, choose your favorite oil. I prefer olive oil for frying, but canola or vegetable oil work well too.

Instructions:

1. Lay out your chicken breasts. Place a slice of ham and two slices of Swiss cheese on each chicken breast. Roll up the chicken breast like a burrito, and secure it with toothpicks. You'll need two toothpicks per breast to keep everything secure.
2. Dredge each chicken breast in flour, then dip it into the beaten eggs. Finally, coat each chicken breast thoroughly in breadcrumbs. Make sure to press the breadcrumbs firmly onto the chicken to create a nice, even coating.
3. Now, you have two options: Fry or bake!
   1. For frying: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Be careful not to overcrowd the skillet. If you're frying a large batch, you may need to cook the chicken in two or three batches.
   2. For baking: Preheat your oven to 375 degrees F (190 degrees C). Place the chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until cooked through. It's a good idea to check for doneness using a meat thermometer, ensuring the internal temperature reaches 165 degrees F (74 degrees C). I like to flip the chicken breasts halfway through baking for even cooking.
4. Serve your chicken cordon bleu with your favorite sides. I love it with a simple salad and some roasted vegetables. To enhance the flavour, consider serving the chicken with a dollop of Dijon mustard or a squeeze of lemon juice.

Pro tip: For perfectly golden-brown chicken cordon bleu, use a deep fryer. The even heat of a deep fryer ensures that the chicken cooks evenly and turns out beautifully crisp. Just be sure to follow the manufacturer's instructions for safe use and always keep an eye on the temperature of the oil.

(Part 2) A Twist on the Classic: Chicken Cordon Bleu with a Dijon Mustard Glaze

Sometimes, you just need a little something extra to take your chicken cordon bleu to the next level. That's where this Dijon mustard glaze comes in! It adds a beautiful tangy flavour that perfectly complements the rich ham and cheese.

Ingredients for Glaze:

1. 1/4 cup Dijon mustard, choose a good quality Dijon mustard for the best flavour. Look for one that's not too sweet or too spicy.
2. 2 tablespoons honey, honey adds a touch of sweetness that balances out the tangy mustard. If you prefer a less sweet glaze, you can use less honey or even omit it altogether.
3. 1 tablespoon white wine vinegar, vinegar adds a bright, acidic note to the glaze that cuts through the richness of the chicken cordon bleu. If you don't have white wine vinegar, you can use apple cider vinegar or even lemon juice.

Instructions for Glaze:

1. In a small saucepan, combine the Dijon mustard, honey, and white wine vinegar. Bring the mixture to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, or until the glaze has thickened slightly. Keep an eye on the glaze as it simmers, and stir it frequently to prevent it from burning.
2. Once your chicken cordon bleu is cooked, brush it generously with the Dijon mustard glaze. Serve immediately with your favorite sides. The glaze will be warm and slightly runny, but it will quickly thicken as it cools. For an extra touch, sprinkle a bit of fresh parsley or chives on top.

You can also use this Dijon mustard glaze for other dishes, such as grilled chicken, pork chops, or even roasted vegetables. It's a versatile glaze that can be adjusted to your taste. If you want a sweeter glaze, add more honey. For a more tangy glaze, add more white wine vinegar.

(Part 3) Chicken Cordon Bleu for a Crowd: Oven-Baked Chicken Cordon Bleu

Hosting a dinner party or just need to feed a hungry family? Baking your chicken cordon bleu is the way to go! It's easy to prepare a big batch, and it's perfect for busy weeknights when you need a stress-free meal.

Ingredients:

1. 6 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch)
2. 6 slices of cooked ham, thinly sliced
3. 12 slices of Swiss cheese, thinly sliced
4. 1/2 cup all-purpose flour, for dredging the chicken breasts
5. 2 large eggs, beaten, for binding the breading
6. 1 cup breadcrumbs, for the crispy coating. You can use regular breadcrumbs or panko breadcrumbs for a lighter, crispier crust. I often add a bit of dried herbs or seasoning to the breadcrumbs for extra flavour. Just be sure to use fresh breadcrumbs for the best results. Stale breadcrumbs will not create a good coating.
7. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
8. 1/4 cup olive oil, for drizzling on the chicken before baking.

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. This will help prevent the chicken cordon bleu from sticking to the baking sheet.
2. Assemble your chicken cordon bleu. Place a slice of ham and two slices of Swiss cheese on each chicken breast, roll it up, and secure it with toothpicks. You'll need two toothpicks per breast to keep everything secure.
3. Dredge each chicken breast in flour, then dip it into the beaten eggs. Finally, coat each chicken breast thoroughly in breadcrumbs. Make sure to press the breadcrumbs firmly onto the chicken to create a nice, even coating.
4. Place the chicken breasts on the prepared baking sheet. Drizzle the chicken breasts with olive oil. This will help to keep the chicken cordon bleu moist and create a crispy coating. If you're using panko breadcrumbs, you may not need to drizzle the chicken with olive oil, as panko breadcrumbs are naturally more crispy.
5. Bake for about 20-25 minutes, or until cooked through. It's a good idea to check for doneness using a meat thermometer, ensuring the internal temperature reaches 165 degrees F (74 degrees C).
6. Serve your oven-baked chicken cordon bleu with your favorite sides. Enjoy!

Pro tip: If you're short on time, you can assemble the chicken cordon bleu ahead of time and refrigerate it until you're ready to bake. Just make sure to bake it from frozen, adding a few minutes to the baking time.

(Part 4) Chicken Cordon Bleu for the Health-Conscious: Baked Chicken Cordon Bleu with a Crispy Coating

Okay, so we all know that fried food isn't exactly the healthiest choice, but that doesn't mean we have to give up on our beloved chicken cordon bleu! This baked version is just as delicious as the fried version, but it's a bit lighter on the calories and fat. I've found that using panko breadcrumbs gives the chicken a beautiful crispy coating, just like the fried version. Panko breadcrumbs are made from Japanese white bread and have a lighter, crispier texture than regular breadcrumbs.

Ingredients:

1. 4 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch)
2. 4 slices of cooked ham, thinly sliced
3. 8 slices of Swiss cheese, thinly sliced
4. 1/2 cup panko breadcrumbs, for the crispy coating. Panko breadcrumbs are made from Japanese white bread and have a lighter, crispier texture than regular breadcrumbs. They're perfect for creating a crispy coating on baked chicken cordon bleu.
5. 1/4 cup grated Parmesan cheese, for adding a savory, nutty flavor to the breading.
6. 1 teaspoon dried oregano, for adding a touch of Mediterranean flavor to the breading.
7. 1/2 teaspoon garlic powder, for adding a savory, aromatic flavor to the breading.
8. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
9. 2 large eggs, beaten, for binding the breading.
10. 1 tablespoon olive oil, for drizzling on the chicken before baking. This will help to keep the chicken cordon bleu moist and create a crispy coating.

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. This will help prevent the chicken cordon bleu from sticking to the baking sheet.
2. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. Mix well.
3. Assemble your chicken cordon bleu. Place a slice of ham and two slices of Swiss cheese on each chicken breast, roll it up, and secure it with toothpicks. You'll need two toothpicks per breast to keep everything secure.
4. Dip each chicken breast in the beaten eggs. Then, coat each chicken breast thoroughly in the panko breadcrumb mixture. Make sure to press the breadcrumbs firmly onto the chicken to create a nice, even coating.
5. Place the chicken breasts on the prepared baking sheet. Drizzle the chicken breasts with olive oil. Bake for about 20-25 minutes, or until cooked through. It's a good idea to check for doneness using a meat thermometer, ensuring the internal temperature reaches 165 degrees F (74 degrees C).
6. Serve your oven-baked chicken cordon bleu with your favorite sides. Enjoy!

Pro tip: For a super crispy coating, you can broil the chicken cordon bleu for the last few minutes of baking. Just keep an eye on it to prevent it from burning.

(Part 5) Chicken Cordon Bleu with a Different Spin: Creative Combinations and Fillings

Let's face it, sometimes you want to shake things up a bit! Why not try a few different variations on the classic chicken cordon bleu? I've got some ideas that are sure to impress. We'll switch up the cheese, the fillings, and even the breading. Get ready for a whole new world of chicken cordon bleu possibilities!

Chicken Cordon Bleu with Creamy Brie and Cranberry Sauce

This recipe is a delightful mix of sweet and savory. The creamy brie is a perfect complement to the tart cranberry sauce, and the crispy chicken is the perfect vehicle for all these delicious flavors. It's perfect for a special occasion or a romantic dinner for two. The sweetness of the cranberry sauce and the richness of the brie create a flavor combination that's both decadent and satisfying.

Ingredients:

1. 4 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch)
2. 4 slices of cooked ham, thinly sliced
3. 8 slices of Brie cheese, thinly sliced. You can also use a wedge of brie and cut it into slices yourself. Just make sure the slices are thin enough to fit easily inside the chicken breasts.
4. 1/2 cup all-purpose flour, for dredging the chicken breasts
5. 2 large eggs, beaten, for binding the breading
6. 1 cup breadcrumbs, for the crispy coating. You can use regular breadcrumbs or panko breadcrumbs for a lighter, crispier crust. I often add a bit of dried herbs or seasoning to the breadcrumbs for extra flavour. Just be sure to use fresh breadcrumbs for the best results. Stale breadcrumbs will not create a good coating.
7. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
8. Oil for frying or baking, choose your favorite oil. I prefer olive oil for frying, but canola or vegetable oil work well too.
9. 1/2 cup cranberry sauce, use a good quality cranberry sauce for the best flavor. You can also make your own cranberry sauce. Just combine cranberries, sugar, water, and a pinch of orange zest in a saucepan and simmer until the cranberries have burst and the sauce has thickened.

Instructions:

1. Follow the instructions for the Classic Chicken Cordon Bleu, but substitute the Brie cheese for the Swiss cheese. After frying or baking, serve the chicken cordon bleu with a dollop of cranberry sauce on top. The warm cranberry sauce will melt the Brie cheese slightly, creating a delicious, gooey filling. You can also add a few fresh cranberries or a sprig of rosemary to the cranberry sauce for extra flavor and a touch of elegance.

Chicken Cordon Bleu with Spinach and Feta

This recipe is a lighter, more Mediterranean-inspired take on chicken cordon bleu. The spinach and feta cheese give it a fresh, vibrant flavor that's perfect for a summer meal. Give it a try and you'll be hooked! This dish is a wonderful option for those who want a lighter, more flavorful chicken cordon bleu. The spinach adds a touch of freshness and the feta cheese provides a salty, tangy flavor that complements the chicken perfectly.

Ingredients:

1. 4 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch)
2. 4 slices of cooked ham, thinly sliced
3. 1 cup fresh spinach, washed and drained. You can also use baby spinach for this recipe. Just make sure to wash it thoroughly and drain it well to remove any excess water. To wilt the spinach slightly, you can sauté it in a bit of olive oil for a few minutes before adding it to the chicken breasts.
4. 1/2 cup crumbled feta cheese. For a milder flavor, you can use a feta cheese that has been brined in olive oil. If you prefer a sharper flavor, you can use a traditional feta cheese that has been brined in salt water.
5. 1/2 cup all-purpose flour, for dredging the chicken breasts
6. 2 large eggs, beaten, for binding the breading
7. 1 cup breadcrumbs, for the crispy coating. You can use regular breadcrumbs or panko breadcrumbs for a lighter, crispier crust. I often add a bit of dried herbs or seasoning to the breadcrumbs for extra flavour. Just be sure to use fresh breadcrumbs for the best results. Stale breadcrumbs will not create a good coating.
8. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
9. Oil for frying or baking, choose your favorite oil. I prefer olive oil for frying, but canola or vegetable oil work well too.

Instructions:

1. Lay out your chicken breasts. Place a slice of ham on each chicken breast. Top each ham slice with a handful of spinach and a sprinkle of feta cheese. Roll up the chicken breast like a burrito, and secure it with toothpicks. You'll need two toothpicks per breast to keep everything secure.
2. Follow the instructions for the Classic Chicken Cordon Bleu to coat the chicken breasts and cook them. Serve with your favorite sides. To enhance the flavor of this dish, you can serve it with a side of roasted vegetables, such as bell peppers, onions, or zucchini. A drizzle of olive oil and a sprinkle of herbs will add a touch of Mediterranean flair.

Tip: To prevent the feta cheese from becoming too salty, you can rinse it briefly under cold water before crumbling it. This will help to remove some of the excess salt.

(Part 6) Chicken Cordon Bleu with a Twist on the Breading: Beyond Traditional Breadcrumbs

Ready for a fun twist on the classic breading? We're going to try something a little different, and I think you'll love it! This variation is both delicious and eye-catching. It's perfect for impressing your guests or just adding a touch of excitement to your weeknight dinner. The key is to experiment with different textures and flavors to create a unique breading that will elevate your chicken cordon bleu to new heights.

Chicken Cordon Bleu with Almond Breading

This recipe gives the chicken cordon bleu a beautiful golden-brown crust and a delicate crunch. It's a bit fancier than the traditional breadcrumb coating, but it's just as easy to make. And it's absolutely worth the extra effort! The nutty flavor of the almonds complements the ham and cheese beautifully. This dish is perfect for those who want a more sophisticated breading that adds a touch of elegance to their chicken cordon bleu.

Ingredients:

1. 4 boneless, skinless chicken breasts, pounded to an even thickness (about 1/4 inch)
2. 4 slices of cooked ham, thinly sliced
3. 8 slices of Swiss cheese, thinly sliced
4. 1 cup slivered almonds, for the nutty, crunchy coating. You can use blanched almonds or almonds with the skin on. Just make sure to pulse them in a food processor until they're finely chopped. You want a coarse meal, not a fine powder.
5. 1/4 cup grated Parmesan cheese, for adding a savory, nutty flavor to the breading. Parmesan cheese is a classic pairing with almonds, and it adds a touch of richness and depth to the flavor of the chicken cordon bleu.
6. 1/2 teaspoon garlic powder, for adding a savory, aromatic flavor to the breading. Garlic powder is a versatile ingredient that can be used to add flavor to a wide variety of dishes.
7. Salt and pepper to taste, for seasoning the chicken breasts. I like to use a good quality sea salt and freshly ground black pepper.
8. 2 large eggs, beaten, for binding the breading. For extra richness, you can add a splash of milk or cream to the beaten eggs. The eggs will help to create a nice, even coating on the chicken breasts.
9. 1 tablespoon olive oil, for drizzling on the chicken before baking. This will help to keep the chicken cordon bleu moist and create a crispy coating.

Instructions:

1. In a food processor, pulse the almonds until finely chopped. Do not over-process; you want to keep some texture to the almonds. You want the almonds to be finely chopped, but not ground into a powder. This will create a nice, crunchy coating on the chicken cordon bleu.
2. In a shallow dish, combine the almond meal, Parmesan cheese, garlic powder, salt, and pepper. Mix well. Make sure to mix the ingredients well so that the flavors are evenly distributed throughout the breading.
3. Assemble your chicken cordon bleu. Place a slice of ham and two slices of Swiss cheese on each chicken breast, roll it up, and secure it with toothpicks. You'll need two toothpicks per breast to keep everything secure.
4. Dip each chicken breast in the beaten eggs. Then, coat each chicken breast thoroughly in the almond breadcrumb mixture. Make sure to press the breadcrumbs firmly onto the chicken to create a nice, even coating.
5. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. This will help prevent the chicken cordon bleu from sticking to the baking sheet.
6. Place the chicken breasts on the prepared baking sheet. Drizzle the chicken breasts with olive oil. Bake for about 20-25 minutes, or until cooked through. It's a good idea to check for doneness using a meat thermometer, ensuring the internal temperature reaches 165 degrees F (74 degrees C).
7. Serve your oven-baked chicken cordon bleu with your favorite sides. Enjoy!

Tip: For a richer flavor, you can toast the almonds before pulsing them in the food processor. Just spread the almonds on a baking sheet and toast them in a 350 degree F (175 degree C) oven for about 5-7 minutes, or until they are fragrant and lightly browned.

(Part 7) Make-Ahead Chicken Cordon Bleu: Prep for Success!

There's nothing better than a meal that's already prepared and ready to go! Chicken cordon bleu is perfect for meal prep because it can be assembled ahead of time and then cooked when you're ready to eat. This makes it a lifesaver for busy weeknights or for those times when you want to have a delicious dinner without the fuss. Just think of all the time you'll save by preparing the chicken cordon bleu in advance! You can assemble it the night before and then pop it in the oven when you get home from work. It's so easy, even a beginner cook can do it.

Instructions for Make-Ahead Chicken Cordon Bleu:

1. Assemble your chicken cordon bleu as described in the Classic Chicken Cordon Bleu recipe. Refrigerate the chicken cordon bleu for up to 24 hours. This will allow the flavors to meld and the chicken to become more tender. Just make sure to store the chicken cordon bleu in an airtight container in the refrigerator.
2. When you're ready to cook, you have two options: Fry or bake!
   1. For frying: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Be careful not to overcrowd the skillet. If you're frying a large batch, you may need to cook the chicken in two or three batches.
   2. For baking: Preheat your oven to 375 degrees F (190 degrees C). Place the chicken breasts on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until cooked through. It's a good idea to check for doneness using a meat thermometer, ensuring the internal temperature reaches 165 degrees F (74 degrees C). I like to flip the chicken breasts halfway through baking for even cooking.
3. Serve your chicken cordon bleu with your favorite sides. Enjoy!

Pro tip: To prevent the chicken cordon bleu from drying out, you can add a tablespoon of water or chicken broth to the baking sheet before baking. The moisture will help to keep the chicken cordon bleu moist and juicy.

(Part 8) Chicken Cordon Bleu FAQs

What kind of cheese is best for chicken cordon bleu?

The most traditional cheese for chicken cordon bleu is Swiss cheese. It melts beautifully and has a mild, slightly sweet flavor that complements the ham and chicken. However, you can use other types of cheese, such as Gruyere, Emmental, or even a blend of cheddar and mozzarella. Just be sure to choose a cheese that melts well and has a flavor that you enjoy. For a more adventurous flavor, try using a smoked Gouda or a sharp cheddar. If you're looking for a more subtle flavor, try using a mild mozzarella or provolone. Ultimately, the best cheese for chicken cordon bleu is the cheese that you love best!

Can I make chicken cordon bleu without ham?

Absolutely! If you're not a fan of ham, or if you're looking for a vegetarian option, you can easily leave it out. Simply add more cheese or other fillings, such as spinach, mushrooms, or roasted peppers. Get creative and try out different combinations! You can also use a vegetarian ham substitute, such as seitan or tempeh, if you're looking for a more meaty texture. If you want to keep things simple, just use extra cheese. The possibilities are endless!

What can I serve with chicken cordon bleu?

Chicken cordon bleu is very versatile and pairs well with a variety of sides. Here are a few ideas:

How do I store leftover chicken cordon bleu?

Leftover chicken cordon bleu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through. You can also enjoy it cold, in a sandwich or salad! If you're storing leftover chicken cordon bleu, make sure to let it cool completely before storing it in the refrigerator. This will help to prevent the chicken from becoming dry and tough. To reheat the chicken cordon bleu, you can bake it in a preheated 350 degree F (175 degree C) oven for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may not be as crispy as when it's reheated in the oven.

What's the best way to reheat chicken cordon bleu?

The best way to reheat chicken cordon bleu is in the oven. Preheat your oven to 350 degrees F (175 degrees C). Place the chicken cordon bleu on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may not be as crispy as when it's reheated in the oven. If you're reheating chicken cordon bleu in the microwave, be sure to use a microwave-safe dish and cover it with a lid to help prevent the chicken from drying out. To prevent the chicken cordon bleu from becoming soggy, you can reheat it on a wire rack placed over a baking sheet. This will allow the air to circulate around the chicken and prevent it from steaming.

I hope you enjoy these easy chicken cordon bleu recipes! They're a great way to impress your family and friends, and they're perfect for a quick and satisfying weeknight meal. So next time you're feeling a bit weary after a long day, remember that a delicious chicken cordon bleu is just a few steps away! Happy cooking!