Last Updated on May 17, 2022
Chicken cordon bleu is both a classic dish and a true family favorite!
The fancy final presentation may look intimidating, but it’s pretty easy to master with a little bit of practice. One thing we love about this dish is the make-ahead potential—you can roll these ahead of time, bread, and freeze them for future use.
This recipe features chicken thighs instead of the traditional chicken breasts, but feel free to use whatever you prefer. Paired with a cheesy parmesan honey mustard béchamel, this dish is sure to delight the pickiest eaters in your family—and maybe even get a spot in the regular rotation.
Ingredients
For the chicken
- 6 pieces ButcherBox boneless skinless chicken thighs or you can use chicken breasts if preferred
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons Cajun seasoning
- 12 slices Swiss cheese cut in half
- 1/2 pound sliced ham
- Cooking oil for frying
- 4 eggs beaten
- 1 cup flour or more
- 2 cups breadcrumbs Japanese panko work well
For the cheesy honey mustard sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic peeled andminced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 cup shredded parmesan cheese
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
For the chicken
- Place chicken thighs between two sheets of plastic wrap and pound until 1/2-inch-thick with a meat mallet or a rolling pin. Remove plastic and set aside.
- Combine garlic powder, onion powder, and cajun seasoning (for a little kick!) in a small bowl. Season the pounded chicken, first with the salt and pepper, and then with the spice mix. Make sure it is evenly coated with seasoning.
- Take chicken thigh and layer with two slices of ham wrapped around two slices of Swiss cheese. Roll the chicken and place onto a new sheet of plastic wrap. Wrap the chicken roll firmly. Repeat steps for remaining chicken and refrigerate for about 30 minutes.
- Prepare a breading set up:o One dish for flour, one dish for egg, and one dish for breadcrumbs. Dredge each chicken roll with this sequence: Flour - egg - flour - egg - breadcrumbs. Add more flour or breadcrumbs if you feel like there’s not enough.
- Preheat deep cast iron skillet with about 2 inches of oil (vegetable oil is best for this recipe). Shallow fry the breaded chicken on medium-high heat for about 5 minutes or until golden brown. Check the internal temperature by inserting a thermometer. If it reads 165°F, it is done and ready to serve. If not, transfer the browned chicken to a sheet pan with a wire rack and place in a 325°F oven for about 10 minutes or until an internal temperature of 165°F is reached. When done, set the chicken rolls aside to rest.
For the cheesy honey mustard sauce
- While the chicken rests, prepare the sauce by melting butter in a saucepan over medium heat. Add the garlic and cook until soft and fragrant. Add the flour and whisk continuously for 1-2 minutes. Be careful not to let the flour brown.
- Add the milk into the roux and whisk until a thick sauce forms. Be careful to avoid any lumps. Add dijon mustard, honey, and parmesan cheese. Whisk everything well to combine. Season to taste with salt and pepper and remove the pan from heat.
- Slice the chicken rolls in half to reveal the ham and cheese layered filling. Drizzle the sauce on top of the chicken. Serve and enjoy!
Louiie is a chef, recipe developer, food photographer and stylist based in Las Vegas. While working the line at Bazaar Meat, Louiie merged her twin passions of the visual and culinary arts. She has tested and developed recipes for Anova Culinary, Bon Appetit, and EATER. She also co-hosts and produces a food and hospitality based podcast, 2 Sharp Chefs and a Microphone. She frequently shoots architecture, food, and people for Eater Vegas. In her free time, Louiie loves to turn her phone to airplane mode, travel, do yoga, cook outdoors, and spend time with her naked cat, Dobby.
