Juicy Chicken Cordon Bleu Rolls with Béchamel Sauce

- 1020

Welcome to a recipe that brings a touch of classic European elegance to your dinner table: Chicken Cordon Bleu with a luscious béchamel sauce. This beloved dish, featuring tender chicken wrapped around savory ham and melting cheese, is a true crowd-pleaser. While its exact origins are debated, its reputation as a sophisticated yet comforting meal is undeniable. Our version elevates the classic by simmering the golden-brown rolls in a creamy, homemade béchamel sauce, ensuring every bite is incredibly juicy and flavorful. Perfect for a special occasion or a weeknight treat, this recipe will guide you to creating a truly memorable meal.

A plate with a sliced Chicken Cordon Bleu roll, generously topped with béchamel sauce and garnished with fresh herbs.

Juicy Chicken Cordon Bleu roll with béchamel sauce

Cooking: 50 minutes
Quantity: 6 Servings
Per serving
Calories: 601 kcal
Proteins: 46 g
Fats: 40 g
Carbohydrates: 5 g

Ingredients for Chicken Cordon Bleu Rolls with Béchamel Sauce

  • 600 g chicken fillet (boneless, skinless chicken breasts)
  • 150 g ham
  • 150 g cheese
  • 200 ml heavy cream
  • 200 ml chicken broth
  • 30 g butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground turmeric
  • nutmeg, salt, pepper, paprika, vegetable oil
  • fresh herbs for garnish

How to Make Juicy Chicken Cordon Bleu Rolls with Béchamel Sauce

Slice the chicken fillet into thin cutlets. You’ll need a sharp knife held parallel to the cutting board. Each slice should be no more than 1 centimeter thick. Then, place a slice of fillet on the board, cover it with plastic wrap, and pound it with a meat mallet, like a Wiener schnitzel, until the slice is very thin.

A thin piece of chicken fillet being pounded with a meat mallet on a cutting board.

Pounding the chicken fillet

Sprinkle each pounded piece of chicken with salt and pepper, brush with vegetable oil, stack them, cover with plastic wrap, and refrigerate for 30 minutes. You can also leave the meat in the refrigerator overnight for better marination.

Pounded chicken fillets stacked on a plate, seasoned and covered with plastic wrap for marinating.

Season the pounded chicken pieces with salt and pepper, brush with vegetable oil, cover with plastic wrap, and refrigerate

Now, let’s make the chicken rolls. On a slice of chicken fillet, place a thin slice of ham or smoked bacon—it’s all a matter of taste.

On top of the ham, lay thin slices of cheese. This recipe uses smoked processed cheese, which turned out delicious with a hint of smokiness!

Roll them up tightly. To prevent the cheese from leaking out during frying, try to place it closer to the center of the roll, leaving 2-3 centimeters of meat and ham free on the edges.

A thin slice of ham being placed on top of a pounded chicken fillet.

Place a slice of ham or smoked bacon on the chicken fillet

Thin slices of cheese being layered over the ham on a chicken fillet.

Place thin slices of cheese on top of the ham

A chicken fillet with ham and cheese being tightly rolled up to form a Cordon Bleu roll.

Rolling up the rolls


Now, let’s prepare the sauce. For Chicken Cordon Bleu rolls, a quick method without pre-frying the flour works well. In a bowl, combine the all-purpose flour, cream, and chicken broth. Add salt, ground red paprika, and black pepper to taste, then add the turmeric. Grate about 1/4 of a nutmeg. Whisk the ingredients together.

A bowl with flour, cream, broth, and spices being whisked to create the béchamel sauce.

Mixing the ingredients for the sauce

Grease a skillet with vegetable oil and add the butter. When the skillet is hot and the butter has melted, place the chicken rolls in it. Fry over medium heat for a few minutes on each side until golden brown.

Chicken Cordon Bleu rolls being pan-fried in a skillet until golden brown on all sides.

Pan-fry the rolls until golden brown

Then, pour the sauce into the skillet and bring it to a boil. Cook over low heat, uncovered, for about 7-8 minutes. If you cover the rolls with a lid, the cheese will leak out after a few minutes. Of course, it will remain in the sauce, but you won’t get the desired effect.

Chicken Cordon Bleu rolls simmering in a creamy béchamel sauce in a skillet.

Add the sauce to the pan and bring to a boil. Cook the Chicken Cordon Bleu rolls over low heat, uncovered, for about 7-8 minutes

Serve the juicy Chicken Cordon Bleu rolls hot, sprinkled with fresh herbs and drizzled with the sauce.

A serving of ready-to-eat Chicken Cordon Bleu rolls in béchamel sauce, garnished with herbs.

Juicy Chicken Cordon Bleu rolls with béchamel sauce are ready. Enjoy your meal!

And there you have it—perfectly cooked, juicy Chicken Cordon Bleu rolls, bathed in a velvety béchamel sauce. This dish is a wonderful way to turn a simple chicken breast into something truly special. For a complete meal, serve it alongside creamy mashed potatoes, fluffy rice, or a fresh green salad to balance the richness. Don't be afraid to experiment with different types of cheese or add a pinch of your favorite herbs to the sauce. We hope you enjoy the process of making this delightful dish as much as you'll enjoy eating it. Bon appétit!