This Air Fryer Chicken Cordon Blue is made with chicken breast that is stuffed with ham and cheese, breaded, and then air fried until golden brown.
You might also like this Air Fryer Chicken Kiev.
If you’re a fan of classic French cuisine, then you’re probably familiar with Chicken Cordon Bleu. While it’s a delicious dish, the traditional preparation can be quite time-consuming and messy. That’s where the air fryer comes in.
Air Fryer Chicken Cordon Bleu that’s just as delicious as the original, but with less hassle and cleanup. Using an air fryer to make Chicken Cordon Bleu has several advantages. First, it’s a healthier option than traditional frying since it requires little to no oil.
Second, the air fryer cooks the chicken evenly and quickly, resulting in a crispy exterior and juicy interior. Finally, the air fryer is much easier to clean than a deep fryer or a baking sheet, making it a convenient option for busy weeknights. The result is a delicious and satisfying meal.
Ingredients You Need
- Chicken breasts – You want to use chicken breasts that can be sliced in half lengthwise to make two uniformly thick pieces. Chicken that is too thick, or is uneven, won’t be as easy to roll or to cook evenly.
- Salt & pepper – to season the chicken and the sauce.
- Ham – Deli sliced ham is great for this recipe because it’s thin and easy to roll.
- Swiss cheese – Deli Swiss cheese is also a great way to go. If you can’t find or don’t like swiss, you can use provolone.
- Ingredients for the breading: All-purpose flour, onion powder, garlic powder, egg, Panko bread crumbs
- Spray cooking oil – The best way to ensure that the breading gets crispy is to spray the outside of the chicken with an oil sprayer.
- For the Dijon cream sauce: Dijon mustard, butter, milk or cream, flour, Swiss cheese
How to Make Chicken Cordon Bleu
Pound the chicken filets to ¼” thick by placing a sheet of plastic wrap under and over the top and pounding with a meat mallet.
Remove the top layer of plastic wrap. Season the chicken filets with salt.
Place one piece of ham and one slice of Swiss cheese over the top of the chicken. Roll up the chicken tightly using the plastic wrap that’s under the chicken to form a tight roll. Secure the wrap around the chicken and put it in the refrigerator for 30 minutes to firm up.
Place the flour on a shallow plate along with the onion and garlic powders. Beat the egg in a bowl, and place the breadcrumbs on another plate.
Remove the chicken from the plastic wrap. Roll it first in the flour, then the egg, then the breadcrumbs. Place it on a wire rack while you prepare the other one.
Place the breaded chicken into the air fryer basket. Spray evenly with cooking spray.
Cook at 380 degrees F for 22 to 25 minutes, until the internal temperature reaches 165 degrees F on a meat thermometer.
To make the sauce, melt the butter in a sauce pan over medium heat. When bubbly, add the flour and whisk to combine. Cook for 30 seconds, whisking constantly.
Pour in the milk and Dijon mustard, whisk until the sauce is thickened. Add the swiss cheese and let it melt into the sauce. If the sauce is too thick, add additional milk or water to thin it.
When the chicken is done, remove it from the air fryer and let it rest for about 5 minutes. You can slice the chicken and serve with the sauce poured over the top. Or serve the chicken whole and let it be sliced at the table, which will help to retain it’s heat longer.
Substitutions To Try
You can substitute for the following:
- Parmesan cheese
- Any other boneless cuts of meat, like pork or beef. But it will no longer be chicken cordon bleu.
- Italian seasoning
- Crushed pork grinds.
Tips and Notes
- Place sliced chicken breasts like an open book between two plastic wraps and pound lightly using a meat mallet until it’s about 1/2 inch thick.
- Don’t pound too hard to avoid breaking the chicken. If the chicken is broken, the cheese will leak out while air-frying. Also, placing the cheese, so it doesn’t touch the side of the chicken prevents it from leaking out.
- The chicken shouldn’t be too thick, or it will be hard to roll.
- To save time, preheat the air fryer with the basket or any surface to put the chicken inside it while preparing the dish, and prepare the sauce to eat while air frying the dish.
How To Store and Reheat
To store air-fryer chicken cordon bleu in the refrigerator or freezer, you can prepare it and store it to air fry later, or you can prepare, air fry, and store it.
If you didn’t air fry it before storing it, remove it from the fridge 30 minutes before it’s time to air fry. Spray oil on it and the air fryer basket, then air fry at 375°F for 30 minutes. If it’s frozen, spray oil and air fry at 325°F for 40 minutes.
If you air-fried it before storing it in the refrigerator, remove it 30 minutes before, then reheat it in the air fryer at 300°F for 30 minutes. Freezing it air-fried isn’t advisable because it will come out too brown and dried.
This meal is best eaten with vegetables to make it a balanced diet. Because it’s already rich, simple side dishes are the best. It can be eaten with steamed broccoli, roasted asparagus, salad, potatoes, rice, carrots, etc.
What Side Dishes to Serve?
You can serve some really easy side dishes with your main dish cooked in the Air Fryer. Sometimes, you can cook them together in the air fryer to make it even faster.
Some of our favorite side dishes to serve include:
- Air fryer cauliflower
- Air fryer baked potatoes
- Brussels sprouts
- Corn on the cob
- Crispy smashed potatoes
- Cottage fries
Here are 28 more air fryer side dishes to try
Frequently Asked Questions
Where does chicken cordon bleu originate from?
It originated from Veal Kiev, a dish popular in Paris during the 1840s. It was replaced with chicken in Moscow and became popular in America in the 1960s.
Can you cook it with chicken thighs?
While thighs can be used, they present the challenge of uneven surfaces requiring extra cooking time. So chicken breasts are the best.
Can you cook it without an air fryer?
Yes, you can. You can either bake it or fry it in a skillet with hot oil until it’s golden brown. But air fryers are good because they come out with fewer calories and are crispier.
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Air Fryer Chicken Cordon Bleu
- 1 large chicken breast cut in half lengthwise
- 1/2 teaspoon (2.5 ml) salt divided
- 4 thin slices deli ham
- 4 thin slices Swiss cheese
- 3 ½ tablespoons (26 g) all-purpose flour
- 1/4 teaspoon (0.5 g) onion powder
- 1/4 teaspoon (0.75 g) garlic powder
- 1 large egg
- 1/4 cup (15 g) Panko breadcrumbs
- Cooking spray
- 1/2 tablespoon (7 g) unsalted butter
- 2/3 cup (158 ml) whole milk
- 2 teaspoons (9 ml) Dijon mustard
- 1 slice Swiss cheese
- Pound the chicken filets to ¼” thick by placing a sheet of plastic wrap under and over the top and pounding with a meat mallet.
- Remove the top layer of plastic wrap. Season the chicken filets with half the salt.
- Place 2 slices of ham and Swiss cheese over the top of the chicken. Roll the chicken tightly using the plastic wrap that’s under the chicken to form a tight roll. Secure the wrap around the chicken and put it in the refrigerator for 30 minutes to firm up. If the roll doesn’t stay together, use a toothpick to secure it.
- Place 3 tablespoons of flour on a shallow plate along with the onion and garlic powders, beat the egg in a bowl, and place the breadcrumbs on another plate.
- Remove the chicken from the plastic wrap. Roll it first in the flour, then the egg, then the breadcrumbs.
- Place the breaded chicken into the air fryer basket. Spray evenly with cooking spray.
- Cook at 380 degrees F for 22 to 25 minutes, turning 2-3 times during cooking to prevent burning, until the internal temperature reaches 165 degrees F on a meat thermometer.
- To make the sauce, melt the butter in a saucepan over medium heat. Once melted, add the remaining ½ tablespoons of flour and whisk to combine. Cook for 30 seconds, whisking constantly.
- Pour in the milk and Dijon mustard, whisk until the sauce is thickened. Add the remaining salt and Swiss cheese and let it melt into the sauce. If the sauce is too thick, add additional milk or water to thin it.
- Slice the chicken and serve with the sauce poured over the top.
- Check the chicken with a meat thermometer in the last few minutes of cooking to make sure it reaches an internal temperature of 165 degrees F (74 degrees C).
- If the chicken is getting too dark, turn down the heat on the air fryer.
All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.
Laura is a passionate foodie and owner of Air Fry Anytime She is dedicated to sharing delicious recipes and helpful tips for using air fryers at home. With years of experience in the kitchen and a love for healthy, flavorful cooking, Laura has become an expert at using air fryers to create amazing meals that are both nutritious and delicious.