Chicken Cordon Bleu Swiss

This Chicken Cordon Bleu with Swiss Cheese Sauce brings together juicy chicken breasts, savory turkey slices, and creamy Swiss cheese, all wrapped in a perfectly crunchy panko crust. Pan-frying before baking adds a golden finish, while the smooth Swiss cheese sauce makes every bite rich and comforting. This dish is ideal for a cozy family dinner that feels just a little fancy yet is surprisingly simple to prepare.

I first made this recipe years ago to impress my in-laws. They loved it so much it quickly became a family favorite that I now make for special occasions and Sunday dinners.

Ingredients

• Chicken breasts: boneless and skinless Choose medium sized for easier rolling and even cooking
• Turkey slices: deli style Use a good quality brand for the best savory flavor
• Swiss cheese: sliced Look for a mild, creamy variety and ask your deli to slice it medium thick for optimal melting
• Breadcrumbs panko: Adds extra crunch and texture fresh breadcrumbs will give the best results
• Eggs large: Fresh eggs help the breading stick perfectly to the chicken
• Flour all purpose: Unbleached flour provides a nice coating for the chicken
• Milk whole milk preferred: Adds richness to the coating and sauce for a creamier finish
• Butter unsalted: Use fresh butter to control salt levels and for best tasting sauce
• Garlic powder: Just a bit boosts flavor in the breading choose good quality spices
• Salt and pepper: Fresh cracked black pepper and fine sea salt bring out all the flavors

Step-by-Step Instructions

Prep the Oven and Chicken:

Begin by preheating your oven to 375 degrees Fahrenheit to ensure even baking. Place one chicken breast between two sheets of plastic wrap, then use a kitchen mallet to pound it evenly to about half an inch in thickness. This helps the chicken cook uniformly and makes it easier to roll around the filling.

Layer the Filling:

Lay two turkey slices and one slice of Swiss cheese directly over each flattened chicken breast. Roll the chicken tightly around the filling to keep everything snug inside. Secure each roll with toothpicks or gently tie with kitchen twine to prevent the filling from leaking during cooking.

Bread the Chicken:

Set up three shallow dishes on your countertop. Fill the first with flour. In the second, beat eggs with the milk until smooth. In the third, mix panko breadcrumbs with garlic powder, salt, and pepper. Coat each chicken roll by first dredging it in the flour to cover all sides, then dipping into the egg mixture, and finally pressing it into the breadcrumb mixture to create an even, crunchy crust.

Brown the Rolls:

Heat two tablespoons of butter in a large skillet over medium heat until melted and bubbling but not browned. Add the chicken rolls and cook for four to five minutes per side, carefully turning them to brown evenly on all sides. This step builds flavor and gives the rolls a beautiful golden color before baking.

Bake to Finish:

Transfer the browned chicken rolls to a baking dish lined with parchment paper or butter. Bake them in the preheated oven for twenty to twenty-five minutes or until the internal temperature reaches 165 degrees Fahrenheit. This ensures the chicken stays juicy and safe to eat.

Make the Swiss Cheese Sauce:

In a small saucepan over medium low heat, melt the remaining two tablespoons of butter. Whisk in a spoonful of flour and cook until it gives off a nutty aroma. Slowly pour in the milk while whisking to keep the sauce smooth. Add Swiss cheese in small pieces, stirring constantly until the sauce is creamy and velvety. Taste and adjust seasoning with salt and pepper if needed.

Rest and Serve:

Let the chicken rolls rest for five minutes after baking before slicing to let the juices redistribute. Arrange the sliced rolls on plates and spoon the warm Swiss cheese sauce generously over each serving. This step keeps the chicken moist and enhances every bite.

Save

My favorite part of this dish is always the Swiss cheese sauce. I tend to sneak a little extra on my plate every time. The first time I made this with my mom it felt like a real achievement and made me love spending time in the kitchen.

Storage Tips

Store leftover chicken rolls in an airtight container in the refrigerator for up to three days. To keep the breading crunchy, store the chicken separately from the sauce. Reheat the rolls gently in a low oven around 300 degrees Fahrenheit and warm the sauce slowly on the stovetop over low heat.

Ingredient Substitutions

If you prefer, swap turkey for thinly sliced ham to add a smokier flavor. You can replace Swiss cheese with Gruyere or mild provolone if needed. For a gluten free version, use your favorite gluten free flour and breadcrumbs to maintain the dish’s texture and taste.

Serving Suggestions

Pair this Chicken Cordon Bleu with classic French-inspired sides such as creamy mashed potatoes or simply steamed green beans. I often serve it alongside a crisp green salad or buttered noodles. For special occasions, sprinkle chopped fresh parsley on top for a pop of color and fresh aroma.

Cultural Context

Though the name sounds French, Chicken Cordon Bleu actually has European origins and gained popularity in mid twentieth century America. It combines traditional French flavors and techniques with comforting home cooking, making it a beloved dish for cooks around the world.

Recipe FAQs

→ What cheese pairs best with this chicken dish?

Swiss cheese offers a creamy melt and mild nutty flavor that complements the savory turkey and chicken perfectly.

→ Why is the chicken pounded thin before rolling?

Pounding the chicken ensures even cooking, makes rolling easier, and results in tender bites filled evenly with turkey and cheese.

→ How can I achieve a crispier crust?

Using panko breadcrumbs and pan-frying the rolls before baking creates a crunchy, golden coating with excellent texture.

→ Can other deli meats be used instead of turkey?

Ham or thin chicken slices work well as alternatives, offering different flavor profiles while maintaining the roll’s structure.

→ Is resting the chicken necessary after baking?

Allowing the chicken to rest helps the juices redistribute, keeping the meat moist and tender rather than dry.

→ Which side dishes complement this meal?

Simply steamed vegetables, creamy mashed potatoes, or a fresh green salad pair beautifully with the rich flavors and texture.