Chicken Cordon Bleu with Herb Béchamel
Here is a gourmet, reimagined take on a great classic: a crispy chicken cordon bleu stuffed with melting cheese, served with a velvety fresh herb Béchamel sauce.
Another reinvented classic!
If frozen versions don’t impress you much, try making a homemade cordon bleu! It’s a blend of nostalgia, comfort, and a touch of refinement.
The addition of fresh herbs to the Béchamel gives it a bright “kick” of flavor and freshness. Plus, I skip the deep-frying to keep it lighter while remaining perfectly crispy.
Why make this recipe?
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The Herb Béchamel: this is the secret that changes everything! Adding tarragon and chives to the sauce brings a freshness that balances the richness of the cheese and breading.
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A crowd-pleasing classic: everyone loves a cordon bleu, and the presentation with the sauce is always a guaranteed success.
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Economical & rewarding: we use pantry staples (chicken, flour, milk, cheese) to create a dish that looks like it was ordered from a restaurant.
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Healthier option: unlike commercial versions often pre-fried in low-quality oils, your version is pan-seared with good butter and carefully chosen neutral oil.
Tips for a perfect recipe:
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Uniform thickness: this is the most important step. Aim for about ½ cm thickness so it cooks evenly and the cheese doesn’t leak out before the center is ready.
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The fridge/freezer rest: resting for 15–30 minutes allows the meat fibers to relax and hold their shape, making them much easier to bread.
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“Clean Hand, Dirty Hand” Technique: use one hand for dry ingredients (flour and panko) and the other for the eggs to keep your fingers clean and the coating neat.
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Don’t overfill: if there’s too much filling, the pressure will cause the chicken’s seal to burst during cooking.
Place all herb mixture ingredients in a blender. Blend until smooth. Pass through a fine-mesh sieve or chinois. Set aside.
Butterfly the chicken breasts (cut through the thickness without detaching the halves). Place them between two sheets of plastic wrap and flatten slightly with a rolling pin to ensure even thickness. Salt both sides.
Place half a slice of ham and the cheese inside. Roll the chicken tightly, then wrap in plastic wrap, twisting the ends to seal. Roll tightly and place in the freezer for about 30 minutes.
Melt butter over medium heat, whisk in the flour for 1 minute without browning. Gradually pour in the warm milk, whisking vigorously until the sauce thickens. Remove from heat and season with nutmeg, salt, and pepper.
Set up three bowls: one with flour, one with the seasoned beaten eggs, and one with panko. Dredge each chicken roll in flour, then egg, and finally the breadcrumbs, pressing firmly.
Preheat oven to 375°F (190°C). In a large skillet over medium-high heat, sear the cordons bleus in the butter/oil mix for 3–4 minutes per side until golden. Finish in the oven for about 10 minutes.
Reheat the Béchamel, then gently stir in about ¼ cup of the fresh herb mixture.
Pour the Béchamel onto the bottom of a plate and place the cordon bleu on top. Garnish with finely chopped chives.
Bon appetit and enjoy!
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