Classic Chicken Cordon Bleu Recipe – French Special
Classic Chicken Cordon Bleu is a refined breaded chicken cutlet dish where tender chicken breasts are stuffed with Swiss cheese and ham filling, then breaded and pan-fried until golden and crispy. Finished with a creamy white wine sauce, this French classic offers a harmonious blend of flavors and textures, making it a perfect choice for elegant dinners or special occasions.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Classic Chicken Cordon Bleu Ingredients:
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 6 skinless, boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 6 tablespoons butter
- 1/2 cup dry white wine
- 1 teaspoon chicken bouillon granules
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
How To Make Classic Chicken Cordon Bleu
Combine flour and paprika in a shallow bowl.
Flatten chicken breasts to a 1/4-inch thickness. Place a slice of Swiss cheese and a slice of ham on each breast, leaving a 1/2-inch border. Roll up the chicken around the filling, dip in the flour mixture to coat evenly, and secure with toothpicks.
Heat butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, about 5 to 8 minutes. Add wine and chicken bouillon. Reduce heat to low, cover, and simmer until chicken is cooked through and juices run clear, approximately 30 minutes. Ensure the internal temperature reaches at least 165 degrees F (74 degrees C) using a meat thermometer.
Transfer the chicken to a serving platter and remove toothpicks. In a small bowl, whisk together cream and cornstarch. Gradually pour into the skillet, whisking constantly to incorporate with the remaining wine mixture. Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.
Pour the sauce over the chicken and serve immediately.
Recipe Notes
Flatten Chicken Breasts: Use a meat mallet to gently pound the chicken to ¼-inch thickness for even cooking.
Secure with Toothpicks: After rolling the chicken with the filling, secure the edges with toothpicks to prevent the filling from escaping during cooking.
Check Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Alternative Cooking Method: For a lighter version, consider baking the stuffed chicken breasts at 375°F (190°C) for about 25–30 minutes, or until the internal temperature is reached.
Serving Suggestion: Pair with steamed vegetables or a fresh salad to complement the richness of the dish.
