Indulge in a warm, creamy twist on a classic tonight—these Creamy Chicken Cordon Bleu Rolls are crispy on the outside, silky inside, and perfect for a cozy dinner or a show-stopping weeknight treat. This Creamy Chicken Cordon Bleu Rolls recipe is simple enough for busy evenings and impressive enough for company, with layers of ham, Swiss, and a garlic-parsley cream cheese filling rolled into tender chicken breasts. If you’re curating delicious weeknight dinners, this one belongs on your weekly rotation.
Why You’ll Love This Creamy Chicken Cordon Bleu Rolls :
- Ultra-creamy filling meets a crunchy, golden crust for perfect texture contrast.
- Family-friendly flavors that please both kids and adults.
- Great for meal prep—make ahead, chill, and finish baking when ready.
- Flexible: swap fillings or cheeses to suit what’s in your fridge.
- Hands-on but straightforward steps that yield restaurant-worthy results.
Ingredients Needed :
Protein
- 4 boneless, skinless chicken breasts
Filling
- 2–4 slices ham
- 4 slices Swiss cheese
- 3/4 cup cream cheese, softened
- 3 1/2 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon salt
Breading & Coating
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 1 1/2 cups breadcrumbs (panko or regular)
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Oil
- 3 tablespoons vegetable oil
Step-by-Step Instructions :
- Make the filling: In a bowl, combine cream cheese, softened butter, minced garlic, parsley, onion powder, and 1/2 teaspoon salt. Mix until smooth.
- Pound the chicken: Place each breast between plastic wrap and pound to about 1/4–1/2" thickness. Season both sides with salt and pepper.
- Assemble rolls: Spread 1–2 tablespoons of the garlic cream cheese filling on each flattened breast. Top with a slice of ham and Swiss cheese, then roll tightly, tucking ends.
- Chill to set: Wrap rolls in plastic wrap, twist ends to secure, and refrigerate 30 minutes to 1 hour to help them hold their shape.
- Set up dredging station: Place flour in one shallow dish; beat eggs with cornstarch in a second; mix breadcrumbs with paprika, 1/2 teaspoon salt, and pepper in a third.
- Bread the rolls: Unwrap chilled rolls. Dredge each in flour, dip in egg mixture, then coat thoroughly with breadcrumbs.
- Pan-fry for color: Heat vegetable oil in a large skillet over medium. Fry rolls 3–4 minutes per side until golden and crispy.
- Finish in oven: Preheat oven to 350°F. Transfer fried rolls to a parchment-lined baking sheet and bake 15–20 minutes until internal temp reaches 165°F. Let rest 5 minutes, then slice into rounds and serve hot.
Serving Suggestions Creamy Chicken Cordon Bleu Rolls
Serve these slices over buttery mashed potatoes, alongside roasted asparagus, or over a bed of simple garlic butter noodles. For a bright contrast, a crisp green salad cuts through the richness. You can even pair the meal with a sparkling mixer—try a zesty Cherry Bomb drink for a fun, fruity contrast.
Tips for Success Creamy Chicken Cordon Bleu Rolls
- Use consistent thickness: Pound chicken evenly so rolls cook uniformly.
- Chill before breading: Cold rolls hold together better while dredging and frying.
- Don’t overcrowd the pan: Fry in batches to keep oil temperature steady and get even browning.
- Check internal temperature: Aim for 165°F in the center for safe, juicy chicken.
- Swap breadcrumb types: Panko gives extra crunch; regular breadcrumbs give a tighter crust.
- Need inspiration for sandwich-style fillings? Try a similar approach in a hot sandwich like a Chicken Philly Cheesesteak to repurpose leftovers.
variation
- Make it lighter: Skip the frying—after breading, bake rolls at 400°F for 20–25 minutes until golden and cooked through.
- Cheesy swap: Use Gruyère or provolone instead of Swiss for a different flavor profile.
- Herb boost: Stir 1 teaspoon Dijon mustard or a pinch of nutmeg into the cream cheese for extra depth.
- Mini rolls: Slice chicken into smaller portions and make appetizer-sized pinwheels for parties.
FAQs
Q: Can I assemble these ahead of time?
A: Yes—assemble and chill (or freeze) the wrapped rolls. Refrigerate up to 24 hours before breading and frying; freeze up to 1 month and bake from frozen (add extra baking time).
Q: What’s the best way to reheat leftovers?
A: Reheat slices in a 350°F oven on a baking sheet for 10–12 minutes to revive the crust. Avoid the microwave to keep crispness.
Q: Can I use chicken thighs instead of breasts?
A: Boneless, skinless thighs work, but pound them evenly and be mindful they’ll be a bit richer and may need slightly different cook time.
Q: Is there a gluten-free option?
A: Use gluten-free flour and breadcrumbs, and ensure cornstarch is used in the egg wash. Bake rather than fry if desired.
Q: What goes well as a sauce?
A: A simple Dijon cream sauce (whisk sour cream or cream with Dijon, a splash of chicken stock, salt, and pepper) is classic and delicious.
Creamy Chicken Cordon Bleu Rolls
Ingredients
Method
- In a bowl, combine cream cheese, softened butter, minced garlic, parsley, onion powder, and 1/2 teaspoon salt. Mix until smooth.
- Place each chicken breast between plastic wrap and pound to about 1/4–1/2 inch thickness. Season both sides with salt and pepper.
- Spread 1–2 tablespoons of the garlic cream cheese filling on each flattened breast. Top with a slice of ham and Swiss cheese, then roll tightly, tucking the ends.
- Wrap rolls in plastic wrap, twist ends to secure, and refrigerate for 30 minutes to 1 hour to help them hold their shape.
- Place flour in one shallow dish; beat eggs with cornstarch in a second; mix breadcrumbs with paprika, 1/2 teaspoon salt, and pepper in a third.
- Unwrap chilled rolls. Dredge each in flour, dip in the egg mixture, then coat thoroughly with breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Fry rolls for 3–4 minutes per side until golden and crispy.
- Preheat oven to 350°F. Transfer fried rolls to a parchment-lined baking sheet and bake for 15–20 minutes until the internal temperature reaches 165°F.
- Let rest for 5 minutes, then slice into rounds and serve hot.
