Go Back
–+ servings
sliced air fryer chicken cordon bleu on a plate with greens. Sauce is being poured over the chicken.
No ratings yet
Print or Save Pin Recipe

Air Fryer Chicken Cordon Bleu

This air fryer chicken cordon bleu is a classic– warm ham and gooey swiss cheese wrapped inside of a crispy chicken cutlet and served with a smooth dijon parmesan sauce.
Prep Time15 minutes
Cook Time20 minutes
4 Servings

Equipment

Ingredients

For the Chicken

  • 2 large chicken breasts about ⅔ pound each
  • salt and pepper to taste
  • 4 slices deli ham
  • 4 slices swiss cheese
  • ½ cup all purpose flour
  • 2 large eggs
  • 1 ¼ cups breadcrumbs

For the Dijon Sauce

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • 1 tablespoon dijon mustard
  • Minced fresh thyme or parsley for garnish

Instructions

For the Chicken:

  • Butterfly each chicken breast by cutting it in half lengthwise. Working with one piece of chicken at a time, place the chicken on a large cutting board and cover it with plastic wrap. Use a meat mallet to pound the chicken to ¼” thick. Repeat with the remaining pieces of chicken.
  • Lay out the chicken cutlets and season them lightly with salt and pepper. Place one piece of ham and one piece of cheese over each of the cutlets (feel free to trim the ham and cheese so it isn’t too much larger than the chicken if you’d like to). Starting from one end, tightly roll the chicken into a log and secure it with toothpicks.
  • Place the flour in a shallow bowl. In another bowl, beat the eggs with a small splash of water. Add the breadcrumbs to a third bowl.
  • Dip each piece of chicken in the flour, then eggs, and then breadcrumbs– making sure to coat the chicken evenly on all sides.
  • Spray your air fryer basket with olive oil spray and then add the chicken to the air fryer. Spray the chicken lightly with olive oil spray as well.
  • Cook at 350ºF/176ºC for 15 minutes, or until the chicken is golden brown and the internal temperature registers 165ºF/74ºC. While the chicken cooks, prepare the sauce (below).

For the Dijon Sauce:

  • Heat a medium saucepan over medium heat. Add the butter and allow it to melt.
  • When the butter is melted, add the flour and whisk to combine. Cook for 1 minute, whisking often.
  • Slowly add the cream, whisking constantly. Continue whisking until any large lumps are gone.
  • Reduce the heat to medium-low and bring the sauce to a simmer. Cook for 2-3 minutes, or until thickened enough to coat the back of a spoon. Don’t worry if the sauce thickens too much, just add a splash of milk to thin it out.
  • Remove from the heat and stir in the parmesan and dijon. Season with salt and pepper to taste.
  • Serve over the chicken cordon bleu, garnished with minced parsley or thyme. Enjoy immediately.

Notes

  • To make this recipe gluten-free, use GF breadcrumbs and all-purpose GF flour for both the chicken and the sauce. 
  • Chicken cutlets: Slice the chicken breasts into 2 thin cutlets, and use a meat mallet to pound each piece so that they are even in thickness. This way they will all cook at the same rate.
  • Instead of Swiss, try provolone or thinly sliced mozzarella cheese. 
  • In place of deli ham, prosciutto is also delicious in this recipe!
  • Customize this recipe any way you like with your favorite cheeses, meats, or even cooked veggies.
  • Season to taste: I don't add any salt to my breadcrumbs because I think that the sauce gives the chicken plenty of flavor. However, you can feel free to add salt and pepper if you like.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition Information

Calories 714kcal | Carbohydrates 42g | Protein 36g | Fat 44g | Saturated Fat 25g | Polyunsaturated Fat 3g | Monounsaturated Fat 12g | Trans Fat 0.2g | Cholesterol 238mg | Sodium 910mg | Potassium 488mg | Fiber 2g | Sugar 4g | Vitamin A 1378IU | Vitamin C 1mg | Calcium 350mg | Iron 4mg
TRY AD FREE!