Chicken Cordon Bleu with Creamy Butter Sauce is the kind of comfort food dinner that seems more complicated than it really is. So, how do you make Chicken Cordon Bleu from scratch? I’ve got the recipe at the bottom of this post and it includes that sauce recipe to amp up your dish to another level of deliciousness. Keep reading though, and you can learn a bit about Chicken Cordon Bleu along the way.

Making Chicken Cordon Bleu from Scratch

Life can be tough. It’s not always easy to find the right balance between work, family and friends. However, when you’re feeling down about your life, there’s one thing that will make it all better: Cooking a delicious Cordon Bleu recipe with creamy butter sauce! I grew up having family dinners around the table. I think that too often, we get swept away in the busy day to day. Those old fashioned dinners traded for a rushed meal with everyone watching television. Let’s get back to the dinner table! Put away the electronics and reconnect with our family!

What is Good with Chicken Cordon Bleu?

Because chicken is such a versatile protein, you can pair it with a number of different side dishes. Whether you want to roast some potatoes as I have pictured, or try some of these:

What is the Definition of Cordon Bleu?

You may be asking yourself, Why is it called Cordon Bleu? Well, the best answer is to look at the definition of Cordon Bleu. Is Chicken Cordon Bleu a French dish? Well, cordon bleu literally translates to Blue Ribbon. King Henry III of France established that the highest order of knights would wear a blue ribbon. According to FoodTimeline.com, “The analogy no doubt arose from the similarity between the sash worn by knights and the ribbons (generally blue) of a cook’s apron.” However, there is also historical information that this dish originated in Switzerland!

What’s the Difference Between Chicken Cordon Bleu and Chicken Kiev?

In fact, Chicken Kiev most likely inspired the first Cordon Bleu, but it was originally made with veal as early as 1955. The first mention of using chicken was in The New York Times in 1967. Both dishes start off with a chicken breast that has been pounded out thin. Chicken Cordon Bleu, as you will see in the recipe below, takes the thin chicken breast and wraps it round sliced ham and cheese. Chicken Kiev is wrapped around a butter infused with herbs.

What are the Ingredients to Chicken Cordon Bleu with Creamy Butter Sauce?

Firstly, double-check your fridge and your pantry, then add what you need to your shopping list! I love using Walmart+ or Instacart to get the groceries that I need delivered right to my door. This way I can have my digital list and not miss anything! (Plus it’s a major time saver!) Here’s the list you’ll need for Chicken Cordon Bleu with the creamy butter sauce.

Chicken Broth
Greek Yogurt
Heavy Cream
Dijon Mustard
Unsalted Butter
All Purpose Flour
Parmesan Cheese
Salt and Pepper
Boneless, Skinless Chicken Breasts
Deli Sliced Ham
Deli Sliced Swiss Cheese
Italian Seasoning
Garlic Powder
Large Eggs
Panko Bread Crumbs
Grated Parmesan Cheese

How Do You Make Chicken Cordon Bleu?

Check out the full recipe below!

Chicken Cordon Bleu with Creamy Butter Sauce

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Prep Time 20

Cook Time 35

Total Time 55

Servings 6

Calories 747 kcal

Ingredients

Main Ingredients

4 boneless skinless chicken breasts
8 slices Deli Sliced Ham
8 slices baby Swiss cheese
Sea salt and black pepper to taste
¾ cup all-purpose flour
1 Tbsp Italian seasoning divided
1 tsp garlic powder
2 large eggs
1/3 cup water
1½ cup panko bread crumbs
¼ cup Parmesan cheese grated

Sauce Ingredients

1½ cups chicken broth
¼ cup Greek yogurt
¼ cup heavy cream
2 Tbsp Dijon mustard
¼ cup unsalted butter cut into pieces
¼ cup all-purpose flour
Sea salt and black pepper to taste
¼ Parmesan cheese grated

Instructions

Place top oven rack in the center position and pre-heat oven to 350ºF.
Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until ¼” thick.
Top each chicken breast with 2 slices of deli ham and 2 slices of Swiss cheese.
Tightly roll each chicken breast and secure with toothpicks. Season with salt and black pepper, as desired, and set aside.
Add the flour, ½ tablespoon Italian seasoning, and garlic powder to a shallow bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Add the eggs and water to a second bowl. Whisk to combine and set aside.
Add the breadcrumbs, Parmesan cheese, and remaining Italian seasoning to a third bowl. Lightly season with additional salt and black pepper, if desired, and stir to combine. Set aside.
Dredge each chicken breast in the seasoned flour until covered on all sides. Then dip the floured breasts into the egg wash and roll until coated. Finally, roll the egg-covered breasts in the seasoned breadcrumb mixture until thoroughly coated.
Transfer each breast to the prepared baking sheet and place in the pre-heated oven. Bake for 30-35 minutes or until the chicken reaches a safe internal temperature of just below 165°F on an instant-read thermometer. (The temperature will continue rising several degrees while the chicken rests).
When the chicken is almost ready to come out of the oven, combine the chicken broth, Greek yogurt, heavy cream, and Dijon mustard in a medium bowl. Stir to combine and set aside.
Add the butter to a small skillet set over medium heat. Stir occasionally until melted. Slowly whisk the flour in a little at a time until completely blended into the butter without any lumps remaining.
Stir in the yogurt mixture and season with salt and black pepper, to taste. Cook for several minutes, whisking continually until the sauce thickens and is heated through. Remove from heat and keep warm.
Remove chicken from oven and let cool for several minutes before slicing. Serve immediately topped with the butter sauce and your choice of sides. Enjoy!

Keyword chicken, cordon bleu

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One Comment

Yuni Bint Saniro says:

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I ever dinner in a restaurant. I think its an europe restaurant at Indonesia. I get a plate of chicken cordon bleu. Wow, I love the taste. How will say. Creamy, crunch. Well, its so delicious.

Then, I find the receipe. I will try this. Of course, I will try make it by my self.