Why You’ll Love This this Classic French-Swiss Chicken Cordon Bleu
This recipe transforms ordinary chicken breasts into something that feels fancy enough for company, but simple enough that you won’t stress yourself into a cooking meltdown.
The creamy sauce practically makes itself in the same pan, which means fewer dishes to wash later – and honestly, isn’t that half the battle when you’re trying to make dinner happen?
You get tender, juicy chicken wrapped around savory ham and melty Swiss cheese, all topped with a rich, garlicky sauce that’ll have everyone asking for seconds.
Ingredients List
This classic comfort food comes together with just a handful of ingredients you probably already have hanging around your kitchen.
- 4 chicken breast halves
- 4 slices deli ham
- 4 slices swiss cheese
- Flour (for dredging, save leftover flour)
- 3 tablespoons butter
- 1 chicken bouillon cube (crushed)
- 2 teaspoons minced garlic
- 1/2 cup milk
- 1/2 teaspoon onion salt
- 1/2 teaspoon chopped parsley
A few things worth mentioning about these ingredients:
- The chicken provides lean protein, though the ham and cheese do bump up the sodium content quite a bit
- Swiss cheese gives you calcium and protein, but it’s definitely not the lightest option if you’re watching calories
- You could swap the regular milk for a lower-fat version without much difference in taste
- That bouillon cube is doing a lot of flavor work, but it’s also packing some serious salt, so taste before you add extra seasoning
- The butter makes everything taste amazing, but you could cut it back slightly if you want to lighten things up a touch
Step by Step Directions
Making this restaurant-quality dish at home is easier than you might think with these straightforward steps.
- Pound chicken breasts flat – This guarantees even cooking and makes rolling easier.
- Top each chicken breast with ham and cheese – Layer one slice of ham and one slice of swiss cheese on each flattened breast.
- Roll up and secure with toothpick – Roll tightly from one end and insert a toothpick to hold the roll together.
- Melt butter in 8-inch saucepan – Use medium heat to avoid burning the butter.
- Roll chicken in flour and sauté for about 8 minutes – Cook until lightly browned and juices run clear, then remove and keep warm.
- Add crushed bouillon cube and garlic to the same pan – Don’t clean the pan first – those browned bits add flavor.
- Add 2 tablespoons of reserved flour – Cook and stir for 1 minute to eliminate the raw flour taste.
- Add milk, stirring until bubbly – Keep stirring to prevent lumps from forming in your sauce.
- Add onion salt – This seasons the sauce and brings all the flavors together.
- Return chicken and coat with sauce – Make certain each piece gets well coated.
- Sprinkle with parsley – This adds a fresh pop of color and mild herb flavor.
For an even more convenient approach, consider using a premium slow cooker to gently cook the rolled chicken breasts while maintaining their tender texture and allowing the flavors to meld perfectly.
Substitutions and Variations
- Turn it into Chicken Kiev – Skip the ham and cheese, stuff with herbed butter instead, and watch it ooze when you cut into it.
- Make mini versions using chicken tenders – Perfect for when you want to impress at a dinner party but don’t want to deal with pounding out full breasts.
- Substitute the milk sauce with a white wine reduction – Because sometimes we need to feel sophisticated, even on a Tuesday.
- Add mushrooms to the sauce – Sauté them with the garlic for an earthy twist that makes everything taste more gourmet.
Additional Things to Serve With This Dish
This dish practically begs for sides that won’t compete with all that cheesy, hammy goodness.
- Roasted asparagus or green beans – Something green to make us feel better about the indulgence, plus they’re fancy enough to match the atmosphere.
- Garlic mashed potatoes or rice pilaf – Because that creamy sauce needs something to soak into, and plain rice feels a bit sad next to such an elegant main.
- Simple mixed greens salad with vinaigrette – The acidity cuts through all that richness, and honestly, we need something light on the plate.
- Roasted Brussels sprouts with bacon – If you’re already going full decadent, might as well lean into it completely.
- Buttered egg noodles – Sometimes the most basic option is exactly what you need, especially when the chicken is doing all the heavy lifting.
- Steamed broccoli with lemon – Quick, easy, and that bright lemon note plays surprisingly well with the Swiss cheese.
Cooking Tips & Tricks (Chef’s Notes)
- Low and steady wins this race – High heat will give you a gorgeous outside and raw middle, which sounds like a cooking metaphor for something, but mostly just makes dinner awkward.
- Let it rest for a few minutes after cooking – The cheese needs time to set up a bit, otherwise your first cut turns into a molten Swiss cheese crime scene.
- Make extra sauce – There’s never enough, and honestly, it’s good enough to drink with a straw, though we don’t recommend that at dinner parties.
Nutritional Facts
Per serving (serves 4):
- Calories: 420-450
- Protein: 42g
- Carbohydrates: 8g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 135mg
- Sodium: 980mg
- Calcium: 280mg (thanks to that melty Swiss cheese)
- Iron: 2mg
- Fiber: 0g
The good news: You’re getting a solid protein punch that’ll keep you satisfied. The reality check: This isn’t exactly a light lunch, but sometimes you need comfort food that actually comforts.
Fun “Did You Know?”
Ever wonder why this dish has such a fancy French name when it’s basically stuffed chicken?
“Cordon bleu” literally means “blue ribbon” in French, originally referring to the highest order of knighthood. The term eventually became associated with culinary excellence.
Here’s what’ll surprise you: traditional French cordon bleu actually uses veal, not chicken! The American version swapped veal for chicken breast sometime in the 1960s.
I’ve also found that authentic Swiss cordon bleu doesn’t include cheese at all – it’s just breaded veal cutlet.
