We’re going to make one of the most delicious Chicken Cordon Bleu recipes I’ve ever eaten. This dish has it all… it’s packed with savory ham, juicy chicken, a crispy gluten-free crust and loaded with cheesy goodness. Top it off with a fantastic rosemary and mustard cream sauce that will have you coming back for seconds.
Table of Contents
7 Reasons To Love This Recipe
Here are 7 reasons to love this creamy chicken cordon bleu recipe:
- It’s a gluten-free version of cordon bleu.
- The crunch is spectacular.
- You’re gonna love the rosemary Dijon sauce combo.
- It’s got savory ham, melty cheese, and tons of flavor.
- Perfect for a weeknight meal that is completely satisfying.
- Super kid-friendly: my kids ask for this all the time.
- Easy to update to your taste preferences.
Is Chicken Cordon Bleu Low-Carb?
No, this recipe is not low-carb. It was created when the blog focused solely on gluten-free recipes. A low-carb version is in the works, so stay tuned for an update!
Chicken Cordon Bleu Made Easy
Wow. You’ll have to try this recipe for yourself just to see how incredibly tasty it truly is. Here’s the scoop on why I’m so juiced up about this recipe: I haven’t had a good chicken cordon bleu since going gluten-free over three years ago. Now, this isn’t exactly a recipe on every restaurant menu these days. It seems to be a dish that chefs have forgotten about.
Well, I fell in love with the combination of chicken, cheese, ham, and crunch at my catering company. Michele, my Director of Catering, made the best damn cordon bleu. I think that she used her family recipe for fried chicken coating (flour-based), which was just insanely good. We had this for family meals frequently, and I miss eating it.
I decided to make this again just to see what would happen if I used cornflakes in the place of flour. The results were off the charts! It was so good that I went back to the store, got all the ingredients, and made it again the next day. The best part is that you’re not going to need to use toothpicks, kitchen twine or anything. Together we will fly through this recipe. Stick with me to learn how you can make this right at home.
Chicken Cordon Bleu Sauce
There’s more to making cordon bleu than just a good, crunchy coating. This recipe needs a good sauce. We’re going to make a cordon bleu sauce that is completely gluten-free and so full of flavor that you’ll want to use it on other chicken, pork, or even fish dishes.
Cordon bleu needs a sauce because it doesn’t have any acid. The main ingredients are chicken, ham, cheese, and a coating. There’s really no place to sneak an acid into the recipe to provide balance.
A good cordon bleu sauce is going to have mustard or another acid (wine or vinegar) included. Today, we are going to use a good Dijon mustard in the sauce to provide the punch for each delightful bite. Dijon is made with white wine (read more) and has a little spice to counteract the cream sauce and provide balance to the chicken. Awesome.
Gluten-Free Crust
A little while back I posted up a Lemon No Bake Cheesecake made with a gluten-free crust. I made the crust out of crushed cornflakes. One of my readers, Gordon, pointed out that celiacs need to be very careful working with cornflakes due to the malt which they might be made with. I took his advice seriously and went on a quest to find completely gluten-free cornflakes.
I found them in France at a specialty food store. Not only are they incredibly crisp, but they also tend not to get soggy in milk very fast. For those of you in the United States reading this, you can find gluten-free corn flakes at Whole Foods or Mustard Seed. I found them when we were just home for a couple of weeks over the holidays.
The trick is to add the cornflakes to your food processor (or you can use an immersion blender) in two batches. Add half of the flakes and really pulverize them. Then add the second half and allow them to stay a little more granular. The larger pieces of cornflake make the gluten-free crust have some real heft and great crunch.
Chicken Cordon Bleu Ingredient List
Here is a list of ingredients you need to make gluten -free chicken cordon bleu:
To Prepare the Chicken
- 4 boneless chicken breasts, skinless & butterflied
- 4 slices ham
- 4 slices cheese: Gruyère (or Emmenthal or Swiss)
- 2 cups cornflakes
- 2 large eggs, beaten
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
For the Rosemary Dijon Sauce
- ¾ cup heavy cream
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- ½ clove garlic, minced
- ¼ teaspoon balsamic vinegar
Ingredient Substitutions
Here are some easy alternatives you can use:
- Cornflakes: Use my almond gluten-free breadcrumbs, store-bought gluten-free breadcrumbs, pork rinds, or crushed gluten-free crackers. These options are better than regular breadcrumbs.
- Ham: Substitute with sliced Canadian bacon.
- Gruyère: A good substitute is Emmenthal for its nutty flavor, or use Swiss cheese.
- Paprika: Use smoked paprika or chili powder.
- Dried oregano: In a pinch, use an Italian seasoning mix.
- Garlic: Use my roasted garlic or chopped shallot. Avoid granulated garlic as it thickens the sauce for chicken cordon bleu.
- Fresh rosemary: Stick with fresh herbs; substitute with fresh thyme or sage.
- Heavy cream: Use half-and-half, but note it will take longer to thicken. Avoid coconut creams.
- Dijon mustard: Try whole grain mustard or spicy brown mustard. Avoid yellow mustard, as the flavors don’t combine well.
Additional Ingredients
Here are some tasty additions that pair well with the main ingredients:
- Fresh herbs: Garnish with chopped parsley or chives.
- Spices: Add heat with cayenne pepper, chipotle pepper, or red pepper flakes. A pinch of nutmeg with the cornflakes adds a warm touch.
- Citrus: Brighten up the dish with a squeeze of lemon or lime, or add lemon or lime zest for extra zestiness.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
You need these cooking tools to make chicken cordon bleu:
- Baking sheet
- Aluminum foil
- Meat mallet
- Food processor or immersion blender
- 2 shallow dishes or bowls
- Tongs
- Saucepan
- Mixing spoon
- Knife
- Cutting board
How to Make Chicken Cordon Bleu: Complete Cooking Guide
Cooking Method
- Baking (chicken)
- Sautéing (sauce)
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Beat the eggs.
- Chop fresh rosemary.
- Mince garlic.
Cooking Instructions
To Make the Chicken Cordon Bleu
- First, preheat the oven to 350°F (180°C). You’ll also need a baking sheet lined in foil. Get two shallow bowls for the egg wash and coating station and a pair of tongs.
- Break down the cornflakes either in a food processor or with an immersion blender. I process in 2 batches, taking the first batch very fine, leaving the second batch more granular. Add the processed flakes to a bowl along with the other dry ingredients. Mix well and set aside. Make sure your eggs are mixed well in the second bowl.
- Stuff the butterflied chicken with the ham and cheese. Make sure that it is not overly stuffed; otherwise, the stuffing will get everywhere.
- Using tongs, grab the stuffed chicken breast on the cut side. Dunk the chicken into the egg wash and then the cornflake breadcrumb mixture. Dip again in the egg wash and a second time into the cornflake bread crumbs. Set onto the baking sheet and repeat with the remaining tender chicken breasts.
- Bake the coated chicken bundles in the preheated oven for 30 minutes or until cooked through.
For the Cordon Bleu Sauce
- Add the butter to a saucepan over medium-high heat. When it starts to bubble, add the minced garlic and rosemary. Cook, stirring frequently, until the garlic is lightly browned.
- Add the cream and Dijon mustard. Stir constantly until thickened. Add the balsamic vinegar. Taste and adjust the salt and pepper. If you need to thin or reheat the chicken cordon bleu sauce, add the water. Stir well, taste, and serve on top of the chicken.
Step 1: Gather up all your ingredients to start making this yummy chicken cordon bleu recipe.
Step 2: Tuck the ham and cheese inside the butterflied chicken. Prepare your egg wash and coating stations. Coat twice for maximum crunchiness.
Step 3: Before going into the oven, you should have some nicely crusted, stuffed chicken breasts. The seasoning is in the crushed corn flake mixture.
Step 4: The gluten free crust on my chicken cordon blue recipe is golden, crisp and delicious after about 30 minutes in the oven.
Step 5: My suggestion is to make the sauce with about 10 minutes left on the oven timer. Add your ingredients, bring to a simmer and stir. It will thicken nicely
Step 6: Now you’re ready to take your first delicious bite of this creamy, crunchy chicken cordon bleu. Enjoy!
💡 My Pro Tip
No need for toothpicks, kitchen twine, or pounding to make this stuffed chicken recipe. Here are three easy steps:
- Butterfly the skinless chicken breast: Cut through the side almost to the opposite edge, open it up, and press down slightly to flatten.
- Use a reasonable amount of ingredients: Cut the cheese and ham thin enough to fit inside without overstuffing.
- Close and use tongs: Ensure the two sides touch, then use tongs to handle the chicken, keeping it closed. This also makes the egg wash easier!
⏲️ Time-Saving Tips
- Prepare the cordon bleu sauce recipe in advance, and simply reheat it when you’re ready to serve.
- You can prepare the chicken ahead of time and store it in the fridge for up to 12 hours. Just avoid keeping it overnight, as the cornflakes can become soggy.
What to Serve with Chicken Cordon Bleu?
Here are some delicious pairings to complete your meal:
- Cauliflower Potato Salad: This light and flavorful side adds a refreshing contrast. Perfect for balancing the richness of the main dish.
- Tomato Feta Salad: Fresh tomatoes and tangy feta create a vibrant and zesty side. It complements the savory flavors of the chicken.
- Cheesy Brussels Sprout Casserole: Creamy and cheesy Brussels sprouts are a hearty addition. They pair wonderfully with the juicy chicken breast.
- Spicy Broccolini: Add some heat with this spicy broccolini side. It brings a nice kick and crunch to your plate.
- Roasted Eggplant Appetizer: A smoky and tender roasted eggplant appetizer sets the tone. It’s a great starter to complement your chicken cordon bleu.
Storage and Reheating Instructions
Storage
The cooked chicken cordon bleu stays fresh in the fridge for up to 5 days in an airtight container or separate dish without the easy cordon bleu sauce.
Freezing
I haven’t tried freezing this recipe, and I’m unsure how well it would defrost. The breading may not hold up after freezing.
Reheating
For best results, reheat in the oven. Preheat to 350°F (180°C); place the chicken on a lined, rimmed baking sheet and loosely cover it with foil. Heat until warmed through.
Recipe Conclusion
The first day I made Chicken Cordon Bleu, we served it with Sautéed Spinach with shallots. Yum. The next day, my kids asked me to make some Spicy Italian Broccoli. Both were absolutely delicious and paired well with the crispy chicken cordon bleu. Another delicious side dish idea would be some Lemon Butter French Green Beans.
Whatever side dish you want to make with this yummy stuffed chicken, I hope that you enjoy it as much as we do. Let me know your thoughts!
More Chicken Recipes
Discover even more delicious chicken recipes waiting for you to explore:
FAQs
Chicken Kiev is typically stuffed with garlic butter and is of Russian origin, while chicken cordon bleu is filled with ham and cheese and is of French origin. Both are classic chicken dishes.
To roll chicken cordon bleu, place the fillings on a butterflied chicken breast, fold it over, secure it with toothpicks if needed, then coat and cook as directed.
Cook chicken cordon bleu for approximately 30 minutes or until cooked through, at 350°F (180°C) in the oven.
Chicken Cordon Bleu
Ingredients
To Prepare the Chicken
- 4 boneless chicken breasts skinless & butterflied
- 4 slices ham
- 4 slices cheese: Gruyère or Emmenthal or Swiss
- 2 cups cornflakes
- 2 large eggs beaten
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
For the Rosemary Dijon Sauce
- ¾ cup heavy cream
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon Dijon mustard
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- ½ clove garlic minced
- ¼ teaspoon balsamic vinegar
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Beat the eggs.
- Chop fresh rosemary.
- Mince garlic.
Cooking Instructions
To Make the Chicken Cordon Bleu
- First, preheat the oven to 350°F (180°C). You'll also need a baking sheet lined in foil. Get two shallow bowls for the egg wash and coating station and a pair of tongs.
- Break down the cornflakes either in a food processor or with an immersion blender. I process in 2 batches, taking the first batch very fine, leaving the second batch more granular. Add the processed flakes to a bowl along with the other dry ingredients. Mix well and set aside. Make sure your eggs are mixed well in the second bowl.
- Stuff the butterflied chicken with the ham and cheese. Make sure that it is not overly stuffed; otherwise, the stuffing will get everywhere.
- Using tongs, grab the stuffed chicken breast on the cut side. Dunk the chicken into the egg wash and then the cornflake breadcrumb mixture. Dip again in the egg wash and a second time into the cornflake bread crumbs. Set onto the baking sheet and repeat with the remaining tender chicken breasts.
- Bake the coated chicken bundles in the preheated oven for 30 minutes or until cooked through.
For the Cordon Bleu Sauce
- Add the butter to a saucepan over medium-high heat. When it starts to bubble, add the minced garlic and rosemary. Cook, stirring frequently, until the garlic is lightly browned.
- Add the cream and Dijon mustard. Stir constantly until thickened. Add the balsamic vinegar. Taste and adjust the salt and pepper. If you need to thin or reheat the chicken cordon bleu sauce, add the water. Stir well, taste, and serve on top of the chicken.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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21 Responses
I think I just found my new favorite blog!!!! I love it! Magnifique. You’ve inspired me to get a better camera and get back in the kitchen. Merci.
Thank you, Tracy.
It’s flattering to hear that what I do inspires you. Grateful you stopped by.
Have an amazing day in the kitchen!
Scott
Love the cornflakes addition… There is a Michelin starred chef from my home town that uses cornflakes in one of his signature dishes:D
Thank you, Brian.
Hope you have an excellent weekend!
Scott
I love Cordon Bleu and our recipe sounds so good, and corn flakes great idea.
Hi Rosemary:
Thank you so much for your nice thoughts.
Hope you have a fantastic day in the kitchen!
Scott
That looks so moist! And I’m a big fan of cornflake crust too. I’m not gluten free but just love the flavour and crunch over say breadcrumbs or flour. Thank you for sharing your tips and step by step directions. They make this recipe look even easier.
Hi Richa:
Hope you had the chance to cook this, to see exactly what I’m talking about. The crust is to die for!
Thank you for taking the time to write.
Happy cooking!
Scott
Gluten free for six years and have never had such a delicious crispy crusted “anything” in all that time. I’m going to use your corn flake crust for everything. So good. Also, thanks for touching on the fact that lots of corn flakes are not truly gluten free. I found some that are 100% GF. Keep these GF recipes coming please.
Hi Dina:
So grateful you found the cornflake crust. Thank you for visiting and I hope you spend an amazing weekend!
Take care,
Scott
The first and only time I ever had cordon bleu was in high school when my AP Biology class was served by the culinary students for all acing our midterms. They definitely didn’t serve it in a cream sauce but you’ve inspired me to give this a go at home! And relive those high school days 😉
Hi Meaghan:
I just love it when the food that I cook inspires people.
Thank you for your appreciation.
Take care and happy eating!
Scott
I do love a no muss, no fuss chicken cordon bleu! No pounding is awesome. I love that you use corn flakes too! Yum! Great recipe.
Hi Elaine:
Thank you so much for visiting. Hope you have a remarkable weekend!
Scott
Can’t wait to try this!
Hi Lela:
So… How was it? Can’t wait to hear all the details.
Thanks for stopping by.
Hope you have an amazing weekend!
Scott
If I can’t find gluten free cornflakes, would baked crunchy organic chips( red fugi apples) or possibly cheddar Parmesan crisps work for the breading( both gluten free from Costco)?- thanks
Hi Rick:
That’s a great question. I haven’t tried it with either- the parmesan crisps (are they Whisps? Yumm…) are delightful, but I am not sure what they might do in the oven. If you have access to some pork rinds, that would work great! Just be careful- many pork rinds come with tons of chemicals and additives in them. Thanks for sharing!!
Have an excellent day in the kitchen!
Scott