This Chicken Cordon Bleu is made even more delicious with its perfectly paired white wine sauce. You will love it so much, you may even make double the sauce!
Why not serve your Chicken Cordon Bleu with some Roasted Fingerling Potatoes for a complete meal? Or try making Air Fryer Sweet Potato Fries for a super healthy side dish?
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Chicken Cordon Bleu
Chicken Cordon Bleu is typically one of those dishes that most people reserve as a treat dish when they are at a restaurant.
Chicken Cordon Bleu is often served in slices that perfectly show off the swirls of ham and melted cheese. The appearance of this dish gives the impression that it is a lot harder to make than it actually is.
With a little care and attention to detail, you can easily make Chicken Cordon Bleu at home to wow your dinner guests with this ascetically pleasing dish.
Chicken Cordon Bleu Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Chicken breasts, halved
• Swiss cheese
• All-purpose flour
• Smoked paprika
• Dry white wine
• Chicken bouillon powder
• Garlic clove
• Heavy whipping cream
How To Make Chicken Cordon Bleu
• Pound the chicken breasts thin if they are too thick
• Wrap a slice of cheese in the ham, and then wrap the chicken around that so that the cheese will not run out
• Tie your little chicken, ham, and cheese parcel with baker’s string, or fasten it together with toothpicks
• In a small bowl, mix the flour and paprika, and place the chicken in the mixture, coating it well on all sides
• In a large skillet set over medium-high heat, place your butter and cook the chicken until it is browned on all sides
• Add in the wine, powdered bouillon, and minced garlic to your pan and reduce heat to low, cover, and simmer for 30 minutes until the chicken reaches an internal temp of 165 Fahrenheit and is cooked through
• If the pan gets too dry while cooking, feel free to add a ¼ cup of water to help
• Transfer the chicken breasts to a plate and remove the toothpicks or string you used
• Mix together the cream and the cornstarch in a small bowl, and then pour it into the pan that you just cooked the chicken in
• Stir the butter into the cream in the pan until it melts and the mixture thickens
• Pour the sauce over the chicken and then serve
How To Pound Your Chicken Breasts Thin
Your chicken breasts need to be thin in order for them to have enough flexibility that they can easily be wrapped around the ham and cheese.
You could simply take a heavy object such as a rolling pin or a mallet to your chicken breasts and pound them until they are thin enough. However, this method is not exactly the most hygienic and will most likely result in raw chicken splatter on both yourself and your kitchen surface.
It is a good idea to cover your chicken breasts before pounding in order to minimize the mess. Plastic wrap works best for pounding chicken as it still allows you to see the chicken and ensure a consistent thickness throughout.
Place your chicken breasts between two layers of plastic wrap and, using a heavy object, pound until you have reached your desired thickness.
Alternatively, you could use a plastic zip-lock bag, although these can get air caught in them and burst when hit with your rolling pin or other heavy objects. Using two dish towels in place of plastic wrap is another option, but they do not allow you to see the chicken while pounding. Plus, dishtowels will need to be washed afterward.
Can You Use Other Cheeses In This Recipe?
A great way to really make this Chicken Cordon Bleu recipe your own is to experiment with different cheeses in place of Swiss cheese.
Cheddar works great in place of Swiss cheese and also benefits from being one of the easiest and cheapest cheeses to find. Cheddar cheese has a much sharper flavor than Swiss cheese and so will make the cheesy notes in this dish stand out even more.
Alternatively, you could try Monterey Jack cheese for a much more mellow flavor that lets the meatiness of the dish shine through.
If you are looking to change the texture of this recipe, consider using either mozzarella or Oaxaca cheese, depending on what you can find in your local grocery store. Both mozzarella and Oaxaca have a much more gooey texture that will give the dish a super comforting feel as you bite into it.
Looking for more tasty Chicken Breast recipes? Try these out:
• Lemon Garlic Double Cheese Stuffed Chicken Breast
• Man-Catchin’ Oven Baked Fried Chicken
• Pan Fried Spinach & Cream cheese Stuffed Chicken Breasts
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Chicken Cordon Bleu
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 6 skinless boneless chicken breast halves
- 6 slices Swiss cheese
- 6 slices ham
- 6 Tablespoons all-purpose flour
- 2 teaspoons smoked paprika
- 2 Tablespoons butter
- ½ cup dry white wine
- 2 teaspoons chicken bouillon powder
- 1 clove garlic finely minced
- 1 1/2 Tablespoons cornstarch
- 1 cup heavy whipping cream
- 6 Tablespoons butter
- If your chicken breasts are too thick, pound them so they are a uniform thickness.
- Wrap a slice of cheese in the ham and wrap the chicken around it so the cheese will not run out. Tie with bakers string or fasten well with toothpicks.
- In a small bowl, mix the flour and paprika and place the chicken in the mixture coating it well on all sides.
- In a large skillet over medium-high heat, place your butter and cook the chicken until browned on all sides.
- Add the wine, powdered bouillon and minced garlic to your pan and reduce heat to low, cover, and simmer for 30 minutes, until chicken has an internal temperature of 165° and is cooked through. If the pan gets a bit dry while cooking you can add 1/4 cup of water.
- Transfer the chicken breasts to a plate and remove the toothpicks or string.
- Mix the cream and the cornstarch in a small bowl, then pour into the pan that you just cooked the chicken in.
- Stir the butter into the cream in the pan until it melts and the mixture thickens
- Pour the sauce over the chicken and serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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You make it difficult to print out the receipe.
I would have really tried this receipe if I could print a receipe.
I’ll not visit your site again in the future.
It’s literally a button click Joan, to print the RECIPE. Yeeeesh!