Chicken Cordon Bleu never tasted better! Our super flavorful Swiss cheese sauce and corn flake breading make this cordon bleu recipe the best you’ll ever have. ENJOY!
Our Chicken Cordon Bleu Recipe
This chicken cordon bleu is EVERYTHING you love about this classic stuffed chicken recipe, but with an amazing Swiss cheese sauce and corn flake breading that the whole family will love.
why you’ll love it
Never dry: thanks to our Greek yogurt marinade, your chicken will be super juicy and tender.
Super cheesy: there’s 2 slices of Swiss cheese rolled up into this chicken cordon bleu + an amazing Swiss cheese sauce that you can either dip or top your chicken with.
The whole family will love it: this recipe serves 6, so it’s great for serving the whole fam or meal prepping for the week’s dinners.
Chicken Cordon Bleu – What You Need
This chicken cordon bleu comes together in 3 simple ingredient categories. Here’s what you’ll need:
For the chicken
- Boneless skinless chicken breasts
- Greek yogurt
- Dijon mustard
- Lemon juice
- Corn flakes
- Paprika
- Granulated garlic
- Salt
For the Filling
- Swiss cheese
- Deli-cut ham
For the Swiss cheese sauce
- Heavy cream
- Swiss cheese
- Dijon mustard
- Salt & pepper
Easy Ingredient Swaps
While this recipe calls for traditional chicken cordon bleu ingredients, any of the following substitutions would absolutely work as well:
Ham –> prosciutto, salami or bacon
Swiss cheese –> provolone or mozzarella
Corn flakes –> crackers, bread crumbs or bran flakes
How to Make Chicken Cordon Bleu
Make the Greek yogurt sauce
Add the Greek yogurt, dijon mustard, salt and lemon juice into a large bowl, and mix together. This will be your chicken marinade!
Prepare the chicken
Slice the chicken breasts lengthwise in half to create 6 cutlets.
Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat tenderizer, pound the chicken to a ½-inch thickness.
Place the pounded chicken breasts into the Greek yogurt sauce. Flip the chicken around in the bowl until each cutlet is covered in Greek yogurt sauce. Place the chicken into the fridge.
How long should the chicken marinate? For at least 20 minutes or up to 2 hours.
Prepare the corn flake crust
Place the corn flakes, paprika, granulated garlic, and salt into a food processor and pulse until a coarse crumb forms.
Heat a large skillet over medium heat and pour the corn flake crumbs into the skillet. Toast the corn flake crumbs until they are golden brown.
Assemble the chicken cordon bleu
Remove one cutlet from the Greek yogurt sauce and set it on a plate. Lay down 2 slices of swiss cheese on the chicken and then 2 slices of ham. Carefully roll the chicken cutlet, swiss cheese, and ham together and tie the chicken together with a piece of baker’s twine to secure the innards.
Roll each chicken cutlet in the cornflakes so that the whole chicken is covered.
Bake the chicken in the oven at 400ºF for 20 minutes or until the internal temperature reaches 165ºF.
make the swiss cheese sauce
Pour the heavy cream into a saucepan and heat over medium/low heat whisking periodically to avoid burning. Then add the mustard, salt, and pepper to the cream and stir. Slowly add the shredded Swiss cheese to the warm cream until it melts and the sauce begins to thicken.
Serve & Enjoy!
There will be leftover sauce! So feel free to serve your chicken cordon bleu with more sauce for dipping 😀
Internal Temperature for Chicken
You know when your chicken cordon bleu is cooked when the internal temperature of the chicken is 165ºF. Use a meat thermometer to make sure the internal temperature is 165ºF.
What to Serve with Chicken Cordon Bleu
Our sister site Fit Foodie Finds has some amazing side dishes and salads to round out the perfect meal with your chicken cordon bleu. Some of our favorites include:
Sides
Salads
Chicken Cordon Blue
Ingredients
Chicken
- 1.5 lbs. boneless skinless chicken breasts 3 chicken breasts
- ½ cup 2% Greek Yogurt
- 1 tablespoon dijon mustard
- ½ teaspoon salt separated
- 1 tablespoon lemon juice
- 12 slices deli Swiss cheese
- 12 slices of deli-cut ham
- 2 cups corn flakes
- ½ teaspoon paprika
- 1 teaspoon granulated garlic
Swiss Cheese Sauce
- ½ cup heavy cream
- 3/4 cup shredded Swiss cheese
- 1.5 teaspoons dijon mustard
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Start by making the Greek yogurt sauce for the chicken. Add the Greek yogurt, dijon mustard, ⅛ teaspoon salt and lemon juice into a large bowl. Mix until well combined.
- Prepare the chicken. Slice the chicken breasts lengthwise in half to create 6 cutlets.
- Then, place the chicken cutlets on a cutting board and cover them with plastic wrap. Using a meat tenderizer, pound the chicken to a ½-inch thickness.
- Place the pounded chicken breasts into the Greek yogurt sauce. Flip the chicken around in the bowl until each cutlet is covered in Greek yogurt sauce. Place the chicken into the fridge and let it marinate for at least 20 minutes or up to 2 hours.
- Preheat the oven to 400º F and line a baking sheet with parchment paper. Set aside.
- Prepare the corn flake crust. Place the corn flakes, paprika, granulated garlic, and salt into a food processor and pulse until a coarse crumb forms.
- Heat a large skillet over medium heat and pour the corn flake crumbs into the skillet. Toast the corn flake crumbs until they are golden brown, about 3-4 minutes. Be sure to stir the corn flake crumbs periodically to avoid burning.
- Pour the corn flake crumbs onto a plate and set aside.
- Remove the chicken from the fridge.
- Assemble the chicken cordon bleu. Remove one cutlet from the Greek yogurt sauce and set it on a plate. Lay down 2 slices of swiss cheese on the chicken and then 2 slices of ham. Carefully roll the chicken cutlet, swiss cheese, and ham together and tie the chicken together with a piece of baker’s twine to secure the innards. Roll the chicken in the cornflakes so that the whole chicken is covered. Place on the lined baking sheet. Repeat with the remaining chicken cutlets.
- Bake the chicken in the oven at 400ºF for 20 minutes or until the internal temperature reaches 165ºF.
- Meanwhile, make the swiss cheese sauce. Pour the heavy cream into a saucepan and heat over medium/low heat whisking periodically to avoid burning.
- Add the mustard, salt, and pepper to the cream and stir.
- Slowly add the shredded swiss cheese to the warm cream until it melts and the sauce begins to thicken.
- Remove the sauce from the heat.
- When the chicken is done, remove the twine and then place the chicken on a plate and drizzle each chicken with the swiss cheese sauce. There will be leftover sauce. Feel free to serve chicken with more sauce for dipping.
