Name: joanna gaines chicken cordon bleu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 boneless skinless chicken breasts; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 slices Swiss cheese; 8 slices thin deli ham; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1 teaspoon garlic powder; 2 tablespoons olive oil; 2 tablespoons unsalted butter

This crispy, cheesy joanna gaines chicken cordon bleu is made with tender chicken breasts, savory ham, and Swiss cheese, and ready in 50 minutes. The golden panko crust gives way to a center of warm, melted cheese that oozes onto the plate when sliced. I love making this comforting meal for Sunday dinners.

Why This Classic Works

I used to struggle with the cheese leaking out of my chicken cordon bleu before it even finished baking. Securing the rolled chicken tightly with toothpicks and giving it a quick chill in the fridge completely solved the problem.

The combination of a quick pan-fry and finishing in the oven ensures the chicken stays juicy while the panko crust gets perfectly crisp. It is a reliable method that delivers a restaurant-quality dinner without the fuss.

Joanna Gaines Chicken Cordon Bleu Recipe

Joanna Gaines Chicken Cordon Bleu Ingredients

4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
8 slices Swiss cheese
8 slices thin deli ham
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1 teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter

How To Make Joanna Gaines Chicken Cordon Bleu

Prep the chicken: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
Layer and roll: Place two slices of cheese and two slices of ham on each breast. Roll up tightly and secure with toothpicks.
Set up the breading station: Place flour in one shallow dish, beaten eggs in a second, and mix panko with garlic powder in a third.
Coat the chicken: Dredge each rolled chicken breast in flour, dip in the egg mixture, and coat thoroughly with panko breadcrumbs.
Sear the chicken: Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the chicken until golden brown on all sides, about 5 minutes.
Bake to finish: Transfer the skillet to a 350F oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165F.

Recipe Tips

Pound evenly: Pounding the chicken to a uniform thickness ensures it cooks evenly and is easy to roll.
Chill before cooking: Resting the breaded chicken in the fridge for 20 minutes helps the crust stick and keeps the cheese inside.
Remove toothpicks: Always remember to pull out all the toothpicks before serving to avoid any unwanted surprises at the table.

What To Serve With Chicken Cordon Bleu

This rich main course pairs beautifully with simple, light sides. Serve it alongside roasted asparagus or green beans to cut through the heavy cheese. A generous scoop of garlic mashed potatoes also works wonderfully to soak up any pan juices.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven until warmed through so the crust stays crisp. You can also freeze unbaked, breaded chicken rolls for up to 2 months.

FAQs

Can I use a different cheese?

Yes, provolone or Gruyere are fantastic substitutes for Swiss cheese. They both melt smoothly and offer a great flavor profile.

How do I keep the cheese from leaking?

Tucking the ends of the chicken in as you roll and chilling the meat before frying helps trap the cheese. A little bit of leakage is completely normal.

Can I air fry this?

Absolutely. Spray the breaded rolls generously with cooking oil and air fry at 375F for about 15-20 minutes, flipping halfway.

Nutrition

Calories: 480 kcal
Total Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 165 mg
Sodium: 750 mg
Total Carbohydrate: 20 g
Protein: 45 g

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