Can I Tell You About My Creamy Chicken Cordon Bleu?

Let me just say, if you’re ever looking to impress at a family dinner without going fully chef mode, this Creamy Chicken Cordon Bleu Recipe is basically my secret weapon — and, honestly, I’m not precious about it, so now you get it too. There was this one time my old pal Sam (the guy who thinks cheese slices count as a full meal) tried to make it and, I swear, ended up gluing his chicken together with toothpicks and prayers; if he can do it, so can you.

Okay, I’ll admit, my first attempt ages ago? Disaster. Sauce broke, ham slid out like it was escaping prison. But after some (read: a lot) of trial and error and a few accidental experiments with dijon, I’ve nailed a version that’s creamy, cheesy, and makes even my pickiest niece ask for seconds. Plus, if you’re lucky, you get some leftovers for a sandwich tomorrow (which, honestly, might be better than the main event… just saying).

Why You’ll Love Making This (Seriously)

I pull this recipe out when I want something a little fancy-looking with not much faff. My crew goes wild for this, especially because of that creamy sauce (which, truthfully, I sometimes double—don’t judge). I make it as a Sunday treat, or really whenever I find ham lingering in the fridge and don’t remember why it’s there in the first place.

Also, the assembly is kinda therapeutic, rolling things up and pretending I’m on one of those cooking shows. If you’re the kind of person who likes everything neat and tidy, heads up: the sauce may look a bit wild partway through, but it always comes together, trust me. (And at least once, I burned the breadcrumb topping a little — but no one complained, so maybe it’s not the end of the world!)

Here’s What You’ll Need (+ Options If The Shop Was Out)

4 chicken breasts (sometimes I just grab thighs if that’s what’s left — feels a bit more rustic, but tasty!)
4 slices deli ham, or leftover roast ham if you have it (my grandmother insisted on Black Forest, but any kind is grand)
4 slices Swiss cheese (Gruyère is lush if you’re feeling fancy; cheddar’s fine too for a sharper punch)
A handful of all-purpose flour
1 egg, beaten (in a pinch, I used mayo mixed with milk and it basically worked)
About a cup of breadcrumbs (panko if you like it crunchy, any will do—I’ve even resorted to crushed crackers once, not bad!)
1-2 tablespoons butter
1 tablespoon olive oil – or just use more butter if you’re feeling rebellious
For the cream sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk, warmed up (any kind, I’ve even used oat milk and no one noticed)
- 1/2 cup heavy cream (more or less, it’s not rocket science)
- 1 teaspoon Dijon mustard (optional, but good for a bit of zip)
- Salt and black pepper to taste
- Grated nutmeg, like a pinch (don’t panic if you have none—it’s still delicious)

Alright, Let’s Cook!

Pound your chicken: Put the chicken breasts between two bits of baking paper and bash ‘em with a rolling pin until they’re about as thick as a pound coin (or as thin as you can get them without turning them into lace; no judgment). If you don’t have a rolling pin, honestly, a heavy mug does the job.
Layer the fillings: On each flattened chicken breast, lay down the ham and cheese. Roll them up, tucking everything in as best you can. Secure with toothpicks — if you don’t have those, I once used dry spaghetti and it mostly held until the oven (just watch for crunch).
Breading assembly line: Dust your chicken rolls in the flour, dunk in the egg (or that mayo-milk situation if you’re out), then coat with breadcrumbs. (This is where I sneak a little taste of the leftover ham — chef’s perk!)
Pan-fry for colour: Heat the oil and butter in a frying pan, and brown the chicken rolls on all sides. Don’t fuss too much about perfect browning — they’re heading for the oven anyway.
Bake ‘em: Move chicken to a baking dish, toss it in the oven at 180°C (350°F) for 20-25 minutes, or until cooked through. If you don’t fancy preheating, just add a couple minutes. (This is usually when I throw together a salad or, let’s be honest, scroll through food blogs. Serious Eats has a version that’s nice for extra research… if that’s your jam.)
Make the sauce: In a small pan, melt butter, whisk in flour, cook ‘til it smells a bit nutty (not burnt—learned that lesson). Slowly whisk in the milk, then the cream, letting it thicken up. Stir in mustard, nutmeg, S & P. If lumps appear, don’t panic; just keep whisking and chatting away. Should end up like a cozy blanket for your chicken.
Serve: Ditch the toothpicks (don’t forget, I’ve left ‘em in before and it’s a… surprise), pour sauce over the top, and you’re golden. This is “wow” food, but nobody needs to know it’s basically fancy cheese and ham in a chicken blanket.

Kitchen Notes: Learned This the Hard Way

If the sauce splits, I just whisk in a splash of cold milk — it fixes it 8 times out of 10. (Maybe don’t quote me…)
Chicken too thick? Butterfly it, then bash. On second thought, sometimes uneven bits crisp up nicely in the oven, so no stress if it looks wonky before baking.
Breadcrumbs: The fresher they are, the better, but, uh, shelf-stable works a treat in a pinch. No gold stars lost.

Twists and Experiments (Some Good, Some… Not So Much)

I swapped in turkey once around the holidays — actually super tasty, but dries out fast.
Tried it with smoked gouda. Not bad, but honestly, a bit much; save that one for a different night.
Once went rogue and used pesto instead of mustard in the sauce. Wouldn’t do it again, but you live and learn, right?

Don’t Sweat the Equipment

I use a rolling pin, but if it’s gone AWOL, a clean wine bottle or an old mug is fine. Didn’t have toothpicks that one time? Dry spaghetti (snapped in half) just about worked! For the sauce, a tiny whisk or even a fork will do — just takes longer.

How to Store Leftovers (If You’re Lucky Enough to Have Any)

Keep extras in the fridge in an airtight container. They’ll last 2 days, probably 3 if your fridge is stubbornly cold. For freezing, I say wrap tightly and you’re fine for a month. Though honestly, in my house it never lasts more than a day unless I hide a piece behind the pickles (don’t tell my sister).

How We Serve It (A.K.A. The Best Bit)

I love this with buttery mashed potatoes (sometimes the instant stuff, shh) and roasted green beans. At Christmas, my mum insists we put a splash of cranberry sauce on the side. Sounds odd, but trust me, salty and sweet goes down a storm. Oh, and definitely do extra sauce on top — otherwise you’ll hear about it.

If you want more ideas for sides, Bon Appetit has a pile of great ones for lazy nights too.

Lessons Learned (Or: Please Don’t Skip These Steps)

Don’t rush rolling the chicken; last time I did, cheese seeped out everywhere and nearly cemented my baking tray.
Rest the chicken a few minutes before slicing or you’ll end up with less sauce on your chicken and more on your socks.
If sauce starts to bubble up, take it off the heat; otherwise, it can get weirdly thick and lumpy (like old porridge, ew).

FAQs from Friends (and That One Question From My Neighbor)

Can I prep it ahead? Absolutely. Roll up your chicken in the morning, stow in the fridge, breadcrumb and bake later. Sometimes I even freeze them unbaked, then let them hang out on the counter before oven time.
What if I don’t eat pork? Swap out the ham for turkey or even a thin slice of roasted veg. It won’t be classic, but hey, rules are there for breaking, aren’t they?
Is the sauce freezer friendly? Hmm, not really — tends to go a bit grainy after thawing. Just whip it fresh. You’ll thank me (or maybe mutter at me, but at least you tried!).
Can I make this dairy free? You can try plant-based cheese and oat milk (I did it for a pal once). Sauce is thinner but still licks-the-plate good.

Anyway — hope you dig this Creamy Chicken Cordon Bleu Recipe. Send me a photo if you try it, especially if your cheese manages to stay inside (mine rarely does). Good luck, and don’t be afraid to play around!

Creamy Chicken Cordon Bleu Recipe