Gluten-free Chicken Cordon Bleu

Do you think this recipe is only made at a restaurant? Think again! You can make Chicken Cordon Bleu at home. It's way easier than you think, and it's totally gluten-free!

Chicken Cordon Bleu is one of my favorite dinners whenever we go out to eat at restaurants. But usually, it is not gluten-free. Hence, I am sharing the gluten-free recipe here, which is even more delicious.

Jump to:

• Easy Stuffed Chicken
• Simple Ingredients
• Let's Make Dinner
• Tips and Tricks
• How to Serve?
• Can you make it ahead?
• Leftovers
• More Chicken Recipes You'll Love
• 📖 Recipe

Easy Stuffed Chicken

Let's be real for a minute because that's what Chicken Cordon Bleu is; it's stuffed chicken that is then breaded before being cooked. But what is it stuffed with? A classic combination of ham and swiss cheese. I mean, who doesn't love ham and swiss cheese together? Stuffed inside some chicken and breaded to perfection is just the bonus in this recipe.

Simple Ingredients

Chicken Cordon Bleu has a simple flavor combination and an even easier list of ingredients to make it.

• Chicken Breasts – You’ll need chicken breasts. They are tender and perfect for wrapping with ham and cheese.
• Deli Style Ham – I use Applegate Deli Ham, which is thin and adds a nice salty flavor.
• Swiss Cheese Slices – It is mild and melts nicely, giving the dish a creamy texture.
• Gluten-free Bread Crumbs – I usually make my own bread crumbs, but you can use store-bought ones if you prefer.
• Garlic Powder – This adds a nice garlic flavor to the breading.
• Onion Powder – This gives the dish a little extra savory flavor.
• Salt & Pepper – Used to season the chicken and breadcrumbs to make them taste better.
• Eggs – Eggs help the breadcrumbs stick to the chicken.
• Water – A little water is added to the eggs to help mix them all together smoothly.

Let's Make Dinner

Making Chicken Cordon Bleu takes a little bit of time and patience, but I promise it's not hard at all.

• Gather all your ingredients.
• Mix the seasonings into a small bowl and set it aside.
• Prepare the breadcrumbs if needed and place them into a shallow dish.
• In another shallow dish place the eggs and about a ½ c water (or milk if desired) and whisk until combined and the egg wash is ready.
• Place about ¾ of the spice mixture into the breadcrumbs.
• Take your chicken breast and place it between pieces of parchment paper. Using the flat side of a meat mallet pound the chicken flat until it is an even thickness. I prefer mine to be about ¼ inch thick for this dish.
• Transfer the chicken to a piece of plastic wrap.
• Season both sides with some of the spice mix.
• Layer the ham slices on top of the chicken.
• Then, layer the cheese slices on top of the ham.
• Carefully (using the plastic wrap to help) fold in the sides of the chicken and then roll it close,d creating a chicken log. Wrap the plastic around tight and set them aside to assemble the remaining breasts.
• Place the wrapped chicken into the freezer for about an hour.
• DO NOT THAW once frozen.
• Remove the plastic wrap from the chicken.
• Carefully dip the chicken into the egg wash and then into the bread crumbs and set them aside.

• In a skillet place a few tablespoons of light cooking oil over medium-high heat and preheat the oven to 375 degrees.
• Place the chicken into the skillet and let it cook about 2-3 minutes per side just until the breading is set.
• Transfer the pan-fried chicken to a baking tray with a rack over it and put it into the oven until the internal temperature reaches 165 degrees. Depending on the size of the chicken this can take about 30-45 minutes.
• Allow the chicken to rest for a few minutes before serving.

Tips and Tricks

Breadcrumbs: If you want to keep the breadcrumbs lighter feel free to use something like crushed rice or corn cereal in place of breadcrumbs. You can even use crushed pork rinds if you want to.

Cheese Alternatives: Some people don't like Swiss cheese. If you prefer, you can substitute the Swiss for something like provolone or even mozzarella. Just know those cheeses are softer and will melt easier, and the cheese might leak out of the chicken more than the Swiss would.

Freeze the Chicken: Trust me on this; don't skip this step once they are put together. It's a little thing, but it really does help the chicken hold its shape better when you go to cook it. DO NOT THAW the chicken once it's frozen.

Do you have to pan-fry it? The short answer is no; you don't. I prefer to do a little pan fry before popping them into the oven to get the crust nice and crispy, but it will be just as delicious if you just pop it into the oven.

How to Serve?

You can serve chicken cordon bleu however you want, but some of my favorites are simple mashed potatoes and a good vegetable like my lemon and herb asparagus.

Can you make it ahead?

Absolutely, you can. In fact, this is one of those dishes that I will prep even days ahead of time because once they are prepped and in the freezer, it's just a few minutes of work to get them into the oven on a busy night. I just stop at the freezing step and bread when I am ready to make them.

Leftovers

If you happen to have leftovers (I usually don't), they can be stored in the fridge for 2-4 days. I tend to pop them into a 375-degree oven to bring them back to life and help the breading crisp up a bit, as it tends to soften when stored.

More Chicken Recipes You'll Love

📖 Recipe