Chicken Cordon Bleu with Swiss Cheese Sauce is one of those recipes that looks fancy but comes together easier than you’d think. I remember the first time I made it for a family gathering, and everyone assumed I’d spent hours in the kitchen. The truth? It’s surprisingly straightforward, and the combination of tender chicken, savory turkey, and that creamy Swiss cheese sauce never fails to impress.
Table of Contents
Ingredients for Chicken Cordon Bleu with Swiss Cheese Sauce
I always start by gathering everything before I begin cooking, which makes the whole process smoother. Quality ingredients really do make a difference here, especially with the Swiss cheese and turkey. I recommend using freshly grated Swiss cheese for the sauce rather than pre-shredded, as it melts much better and creates that silky texture you’re looking for.
- 4 boneless and skinless chicken breasts
- 8 slices deli-style turkey
- 4 slices Swiss cheese (for filling)
- 1 cup shredded Swiss cheese (for sauce, plus extra for serving)
- 1 cup panko breadcrumbs (panko creates a crunchier coating than regular breadcrumbs)
- 2 large eggs
- 1 cup all-purpose flour (for breading)
- 2 tablespoons all-purpose flour (for sauce)
- 1/2 cup whole milk (for egg wash)
- 1 cup whole milk (for Swiss cheese sauce)
- 4 tablespoons butter (2 for cooking, 2 for sauce)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Step-by-Step Instructions
I recommend working through these steps methodically, as proper preparation makes the cooking process much easier. Taking time to pound the chicken evenly ensures it cooks through at the same rate.
Step 1: Preheat your oven to 375°F. Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to about 1/2 inch thickness. This step is crucial for even cooking and easier rolling.
Step 2: Lay two slices of turkey and one slice of Swiss cheese on each flattened chicken breast. Roll tightly from one end to the other and secure with toothpicks or kitchen twine. Make sure the rolls are tight to prevent the filling from leaking during cooking.
Step 3: Set up your breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first, beaten eggs mixed with 1/2 cup milk in the second, and breadcrumbs combined with garlic powder in the third. Coat each chicken roll first in seasoned flour, then egg mixture, and finally in the breadcrumbs, pressing gently to help them adhere.
Step 4: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and bubbling, add the chicken rolls and cook for 4 to 5 minutes on each side until golden brown and crispy. You’re just creating a beautiful crust here, not cooking them through completely.
Step 5: Transfer the browned chicken rolls to a baking dish and bake for 20 to 25 minutes until the internal temperature reaches 165°F. Use a meat thermometer to check the thickest part.
Step 6: While the chicken bakes, prepare the Swiss cheese sauce. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly until it forms a light paste. Gradually add 1 cup of milk while whisking constantly to prevent lumps. Once the sauce thickens slightly and coats the back of a spoon, reduce heat to low and stir in 1 cup of shredded Swiss cheese until completely melted and smooth. If the sauce seems too thick, add a splash more milk.
Step 7: Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks. This resting time allows the juices to redistribute, keeping the chicken moist. Serve with the warm Swiss cheese sauce drizzled generously over the top.
Perfect Side Dishes for Chicken Cordon Bleu
The richness of this dish pairs beautifully with lighter, fresh sides that balance the creamy cheese sauce.
Roasted Asparagus: The slight bitterness and crisp texture of roasted asparagus cuts through the richness of the cheese sauce perfectly. Simply toss with olive oil, salt, and pepper, then roast at 400°F for 12 to 15 minutes.
Garlic Mashed Potatoes: Creamy mashed potatoes complement the dish while soaking up that delicious Swiss cheese sauce. Try our Garlic Parmesan Chicken and Potatoes for a similar flavor profile, or adapt the mashed potato method for this meal.
Simple Green Salad: A crisp salad with a light vinaigrette provides a refreshing contrast to the warm, hearty chicken. I usually add mixed greens, cherry tomatoes, and cucumber with a lemon vinaigrette.
Rice Pilaf: Fluffy rice pilaf with herbs absorbs the cheese sauce beautifully and adds a delicate, nutty flavor that doesn’t overpower the chicken. It’s also perfect for guests who prefer a lighter starch option.
Steamed Green Beans: Classic steamed green beans with a pat of butter and a squeeze of lemon bring brightness and color to the plate while keeping things simple and elegant. For another vegetable-forward pairing, check out our Chicken with Mixed Vegetable Stir Fry for inspiration.
Herb-Roasted Potatoes: Golden, crispy potatoes seasoned with rosemary and thyme make an excellent hearty side. Our Cheesy Ranch Potatoes and Smoked Sausage uses a similar roasting technique that works wonderfully here.
Storage and Serving Tips
Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days. I recommend storing the cheese sauce separately to maintain the best texture for both components.
For reheating, place the chicken in a 350°F oven for about 15 minutes until warmed through. This method helps maintain the crispy coating better than microwaving. Reheat the cheese sauce gently on the stovetop over low heat, adding a splash of milk if needed to restore its creamy consistency.
This dish also freezes beautifully. You can freeze the breaded chicken rolls before cooking for up to 2 months. Thaw completely in the refrigerator overnight before cooking as directed. You can also freeze the fully cooked dish for up to 2 months. Add 5 minutes to reheating time if warming from frozen. Pro tip: make a double batch and freeze half for an easy future dinner that still feels special.
FAQs
Can I prepare Chicken Cordon Bleu ahead of time?
Absolutely! You can bread the chicken rolls up to 24 hours in advance and store them covered in the refrigerator. Just let them sit at room temperature for 15 minutes before cooking for more even results.
What can I substitute for Swiss cheese?
Gruyere cheese works wonderfully and provides a similar nutty, creamy flavor. Provolone is another good option if you prefer a milder taste, though it will change the classic flavor profile slightly.
Why is my chicken dry?
Overcooking is usually the culprit. Always use a meat thermometer and remove the chicken from the oven as soon as it reaches 165°F. Letting it rest for 5 minutes before serving also helps redistribute the juices throughout the meat.
Chicken Cordon Bleu with Swiss Cheese Sauce
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound them to about 1/2 inch thickness for even cooking.
- Lay two slices of turkey and one slice of Swiss cheese on each flattened chicken breast. Roll tightly from one end to the other and secure with toothpicks or kitchen twine.
- Set up your breading station with three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs mixed with 1/2 cup milk in the second, and breadcrumbs combined with garlic powder in the third.
- Coat each chicken roll first in seasoned flour, then egg mixture, and finally in the breadcrumbs, pressing gently to help them adhere.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and bubbling, add the chicken rolls and cook for 4 to 5 minutes on each side until golden brown and crispy.
- Transfer the browned chicken rolls to a baking dish and bake for 20 to 25 minutes until the internal temperature reaches 165°F.
- While the chicken bakes, prepare the Swiss cheese sauce. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly until it forms a light paste.
- Gradually add 1 cup of milk to the flour mixture while whisking constantly to prevent lumps. Once the sauce thickens slightly and coats the back of a spoon, reduce heat to low and stir in 1 cup of shredded Swiss cheese until completely melted and smooth.
- Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks. Serve with the warm Swiss cheese sauce drizzled generously over the top.
Notes
