This Chicken Cordon Bleu recipe is perfect for weeknight family dinners! It goes so well with everything and it’s made in less than 30 minutes.

Image of Chicken Cordon Bleu

Chicken Cordon Bleu is really not that hard to make and we love it! Especially the creamy sauce. And it goes perfectly with these Roasted Carrots.

How to Make Chicken Cordon Bleu

Let’s start with the ingredients…

chicken cordon bleu recipe blog

1 lb skinless, boneless chicken breasts, 3 slices Swiss cheese, 3 slices ham, 3 tablespoons all-purpose flour, 1 teaspoon paprika, 6 tablespoons butter, 1/2 cup chicken broth, 1 teaspoon chicken bouillon granules, 1 tablespoon cornstarch and 1 cup heavy whipping cream

First, let me start off by saying that these were the absolute worst chicken breasts possible for Chicken Cordon Bleu. :p They were perfectly flat (would’ve been just dandy for grilling :p) and didn’t have that nice tenderloin flap for folding over. But I made do.

chicken cordon bleu recipe blog

So anyway, take your ham and cheese and place them on your chicken breasts. I usually don’t have to make such thin strips of ham & cheese when I have better breasts. Snort. Then fold that extra tenderloin flap (if you are lucky enough to have one) over the meat and cheese and secure with toothpicks.

chicken cordon bleu recipe blog

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.

chicken cordon bleu recipe blog

Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Now at first it will sizzle and freak out and act like it’s going to boil over…

chicken cordon bleu recipe blog

But just remember — you are the boss and you are way more stubborn than that butter so just hold your ground and don’t give in– and it will calm down from it’s little temper fit in no time.

See? All nice and brown.

chicken cordon bleu recipe blog

Now, put your chicken in the butter with the ham & cheese side down at first and let the chicken get all nice and browned. If you let your butter get all hot and bothered it should only take about 2 mins before it’s just right. Flip over the breasts and make sure they look like this:

Then let the other side brown for another 2 mins or so. Meanwhile, get your 1/2 cup of chicken broth and mix in 1 tsp of chicken bullion granules. When all sides of the chicken are browned, reduce heat to LOW (and I really mean looooooooooooooow people) and pour in the chicken broth mixture. Cover and simmer for about 15 mins, or until the internal temperature of the chicken reaches 165 degrees. Remove the toothpicks and transfer the breasts to a warm plate.

chicken cordon bleu recipe blog

Now don’t stop here! It’s time to work on that sauce! Trust me you don’t want to leave out this sauce. I promise. Bump up the heat on the skillet to medium low heat. Blend 1 tbsp cornstarch and 1 cup heavy whipping cream. I always just use the same measuring cup I used to mix the chicken broth and chicken bullion granules. Slowly whisk the cream mixture into the skillet. (You may have to remove some cheese that fell off the chicken breast first… I always do). Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and serve immediately.

chicken cordon bleu recipe blog

Image of Chicken Cordon Bleu

Chicken Cordon Bleu

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: American


This Chicken Cordon Bleu recipe is perfect for weeknight family dinners! It goes so well with everything and it’s made in less than 30 minutes.



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


  1. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the tenderloin flap of the chicken breast over the filling and secure with toothpicks.
  2. Mix the flour and paprika in a small bowl, and coat the chicken on all sides. Heat the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 15 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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25 Responses
  1. Damaris

    i love the way you set up your recipes,you make so east to follow.espeacially for me !! iam a rookie.iam just learning how to cook..iam gonna try the spicy sausage one today..looks soooooo goood! thank you,keep it up,

  2. Samantha

    I made this last night for Valentine’s Day.. I have never seen him eat so fast. It was delicious. Even though the tenderloins I grabbed were too small, I made due, and it was delicious. The sauce made it even more great!


  3. Kathy Richards

    Amanda, you are a very talented person! Came across your website totally by accident and I am so happy that I did. I loved your camera tips for taking pictures, your scrapbooks and now your recipes look great and easy to prepare! I love chicken and you have a lot of chicken recipes so I am very happy. Your website is AWESOME!
    Thanks for sharing with us and I will be back for more! ;)

  4. Laura

    This is an amazing recipe. My family loves it and request it. My son asked if I could make the sauce with every dinner. I laughed, told him that our hearts and waitlines could not take that. It is fab! Thank you so much for sharing.

  5. Minh

    Thank you for this recipe! Tried it last night… I made a few mistakes… put too much chicken broth and didn’t wait long enough for the sauce to get creamy.

  6. cordonbleufan

    Amaaaandaaaaa! i have a small problem :( after putting the butter, i let it “calm down” in a low heat, but just when i noticed it started to have a burned-like-sugar – making my cordon bleu looks as if it was fried too hard! the taste was still okay though, it just that – the looks is really bad :P lol

  7. Kristin

    Ive made this several times now, and every time it gets rave reviews. Amanda, your recipes never disappoint, and this is one of the best!

  8. Stephanie

    This is my 2nd time to make this and once again it was AMAZING!!! My family thinks I’m an amazing cook now! ; )

  9. Erin

    HOLY COW! This was soooo delcious. And people, when you’re making it, double or triple it. It makes a GREAT leftover – this from a girl who absolutely loathes leftovers. Amanda, you’re on my favorites list! Just wondering if anyone has ever tried to use low fat milk instead of cream – just so I can make this recipe with a LITTLE less guilt. I’m still licking my lips…

  10. mailene

    i have always wanted to make cordon bleus and this looks lovely and delicious. can’t wait to make this. i really like your website because it features a lot of good recipes and it also looks nice.

  11. Ashley

    I always wanted to make this but was too intimidated. My hubby & I LOVED this. Thank you for sharing. It will be a keeper for my cookbook!!!!!

  12. Ashley Niles

    OMG this was the absolute BEST thing I have ever made, and tasted!! It was so easy, and had SO much flavor. The pictures also helped alot, thanks for taking the time to put this altogether and post this delicious recipe. I will try ALL of your other recipes, because MAN do you have good taste so I will trust anything you make!! What a lucky hubby you have!! :) Thanks again!
    Ashley N

  13. Lori


    I finally got around to making this and it is definitely something I’ll be adding to our menu! Can’t wait to see some new recipes! =)

  14. B/A

    Made this last night and what a success! He was very skeptical at first about [it] not being baked in the oven, that the pan frying would not work well but he was the first to admit that he was wrong. He loved the taste, presentation and the simplicity. Now if I can just get him to make it for me ;)

  15. Mahala

    wow this was delicious (and super quick and easy) my fiance loved this dish… he asks for it all the time now, he can’t get enough of it :)

  16. Ice Cream

    My husband LOVES CCB but I never have time to make it. This looks so much easier (and tastier) than what I’m used to making. Thanks.

  17. Alma

    I love Chicken Cordon Bleu! My favorite meal..
    Thanks for the recipe..
    You have a great website, very organized, and neat.
    Thanks for sharing!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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