Classic Chicken Cordon Bleu

If you’ve ever wanted to cook something that feels restaurant-fancy but is actually simple at home — this is the dish.
Chicken Cordon Bleu sounds complicated, but it’s really just tender chicken wrapped around ham and melty cheese, then finished with a silky creamy sauce.

The outside turns golden, the inside stays juicy, and when you cut into it the cheese melts out beautifully. The creamy wine sauce takes it from “good dinner” to “special occasion meal” — yet the steps are easy enough for a weeknight.

This is the kind of recipe that makes people think you spent hours cooking.

What is Chicken Cordon Bleu?

“Cordon Bleu” means blue ribbon, a term once used for top-quality cooking.
The classic version is simple:

• Chicken breast
• Filled with ham
• Stuffed with Swiss cheese
• Cooked and served with sauce

In this version, the rich creamy wine sauce is the real star — savory, smooth, and full of flavor.

Ingredients & Why They Matter

For the Chicken

• Chicken breasts – lean, tender base of the dish
• Swiss cheese – melts perfectly and gives a mild nutty taste
• Ham slices – adds saltiness and balances the creaminess
• Flour – helps create a light crust and thickens sauce later
• Paprika – gentle warmth and color
• Butter – gives golden browning and flavor

For the Creamy Wine Sauce

• Dry white wine – adds depth (no alcohol taste after cooking)
• Chicken bouillon – boosts savory flavor
• Heavy cream – smooth, rich texture
• Cornstarch – thickens sauce perfectly

Step-by-Step Cooking Method

1. Prepare the Coating

In a shallow bowl, mix:

• flour
• paprika

Set aside.

2. Flatten the Chicken

Place chicken breasts between plastic wrap and gently pound to about 1/4 inch thickness.
This helps them roll easily and cook evenly.

3. Stuff and Roll

1. Place 1 slice Swiss cheese
2. Add 1 slice ham
3. Leave about 1/2 inch border
4. Roll tightly
5. Secure with toothpicks
6. Coat in flour mixture

4. Brown the Chicken

Melt butter in a large skillet over medium-high heat.

Cook chicken, turning occasionally, until golden on all sides
(about 5–8 minutes)

You are not cooking it fully yet — just sealing flavor inside.

5. Simmer to Cook Through

Add:

• white wine
• chicken bouillon

Reduce heat to low, cover, and simmer for 30 minutes
until internal temperature reaches 165°F / 74°C

Remove chicken to a warm plate and take out toothpicks.

6. Make the Creamy Wine Sauce

In a bowl, whisk:

• heavy cream
• cornstarch

Slowly pour into skillet while whisking.

Cook 3–5 minutes until thick and smooth.

7. Serve

Pour sauce generously over chicken and serve immediately.

Tips for Perfect Results

• Pound chicken evenly — thick spots won’t cook properly
• Don’t overstuff or cheese will leak
• Use toothpicks securely but remove before serving
• Simmer gently, not boiling — keeps chicken juicy
• Let sauce thicken slowly for best texture

Variations You Can Try

• No wine: Replace with chicken broth
• Extra crispy: Lightly pan-fry in breadcrumbs before simmering
• Different cheese: Mozzarella or Gruyere
• Garlic flavor: Add 1 minced clove into sauce
• Herb style: Add thyme or parsley

What to Serve With It

Great pairings:

• Mashed potatoes
• Butter rice
• Steamed vegetables
• Garlic bread
• Fresh salad

Storage & Reheating

Fridge

Store in airtight container for 3 days

Freezer

Freeze without sauce for 2 months

Reheat

Best method:
Pan on low heat + splash of milk or cream

Avoid microwave — it dries the chicken.

Classic Chicken Cordon Bleu with Creamy Wine Sauce

Juicy chicken breasts stuffed with ham and Swiss cheese, simmered until tender and served with a rich creamy wine sauce. Elegant yet easy homemade dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Comfort Food, Dinner, Family Meal, Holiday Dinner, Main Course

Cuisine: American, European, French

Calories: 584

Ingredients Method Notes

Ingredients

  

• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 skinless boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 cup heavy whipping cream
• 1 tablespoon cornstarch

Method

 

1. Mix flour and paprika in a shallow bowl.
2. Pound chicken breasts to 1/4 inch thickness.
3. Place 1 slice Swiss cheese and 1 slice ham on each breast.
4. Roll tightly and secure with toothpicks.
5. Coat chicken in flour mixture.
6. Melt butter in skillet and brown chicken on all sides (5–8 minutes).
7. Add wine and bouillon, cover and simmer 30 minutes until fully cooked.
8. Remove chicken and toothpicks.
9. Whisk cream and cornstarch together.
10. Slowly add to skillet while whisking.
11. Cook until sauce thickens (3–5 minutes).
12. Pour sauce over chicken and serve.

Notes

• Replace wine with chicken broth if preferred
• Do not overfill chicken
• Simmer gently for juicy texture
• Best served immediately after saucing

FAQs

Can I bake instead of skillet?
Yes — bake at 375°F (190°C) for 35–40 minutes, then make sauce separately.

Does the wine taste strong?
No. It cooks off and leaves only flavor.

Why is my cheese leaking?
Chicken not sealed tightly or rolled too loose.

Can I prepare ahead?
Yes — assemble and refrigerate up to 24 hours before cooking.