Chicken Cordon Bleu with Brie – Crispy, Cheesy, & Easy Recipe

Well, hello there, friends! Today, we’re making something a little fancy but totally doable—Chicken Cordon Bleu with Brie. Don’t worry, it’s not as complicated as it sounds. We’re just stuffing chicken with ham and melty cheese, giving it a crispy coating, and topping it with a rich, peppery sauce. Sounds good, right?

Now, I know the classic version uses Gruyere cheese, but you know what? I love Brie. It’s creamy, rich, and just melts perfectly inside the chicken. But hey—you can swap it out for Swiss, mozzarella, cheddar—whatever makes you happy!

The best part? I’ll show you all the little chef tricks to get that perfect roll and crispy coating—so your cheese stays in the chicken and not all over your pan.

We’ll also make a green peppercorn sauce that’s so good, you’ll want to drizzle it on everything—or maybe take a bath in it (I’m not judging!).

So, grab your chicken, your cheese, and let’s make this crispy, cheesy masterpiece together!

How does this feel, Nancy? Ready for me to assemble everything into a full blog post draft in the canvas?

Why You’ll Love This Recipe

Well, hello there, friends! This Chicken Cordon Bleu with Brie is one of those recipes that’s just a little bit special—but guess what? It’s not hard to make. You just need patience and a few little tricks I’ll show you. Here’s why you’re going to love it:

• That Perfect Roll: You’ll end up with a beautifully rolled chicken that holds together like a dream. No falling apart or cheese bursting out everywhere—just a neat, tight roll.
• Crispy Outside, Melty Inside: The outside is golden and crisp, while inside, you get savory ham and creamy, gooey Brie. It’s a little fancy but super comforting.
• Sauce You’ll Want to Rub All Over (Kidding… or Not): That green peppercorn sauce? Oh, friends—it’s rich, buttery, and has a little peppery kick. You’ll be tempted to drizzle it on everything… or maybe take a bath in it. Your call.
• Make It Your Way: Don’t like Brie? No problem. You can swap it for Gruyere, mozzarella, cheddar, or whatever cheese makes you happy. It’s all good.
• Prep Ahead, Stress Less: You can make these ahead of time, pop them in the fridge, and finish them in the oven when you’re ready. Perfect for a dinner party—or when you just want to impress your family (without the panic).
• Little Chef Secrets: This recipe is full of those “Oh, that’s a smart trick!” moments—like chilling the cheese so it’s easier to slice, pounding the edges of the chicken extra thin, and using plastic wrap to get that tight, tidy roll. These tips make all the difference.

Trust me, friends—once you make this Chicken Cordon Bleu with Brie, you’ll see. It’s not rocket science. It’s just delicious.

Key Ingredients

Well, friends, let’s talk about what you’ll need to bring this Chicken Cordon Bleu with Brie to life. Nothing fancy—just simple, quality ingredients that come together perfectly:

Chicken Breasts

You want big ones. Not those little ding-dong chicken breasts—get the big guys. We’re stuffing them, so size matters here. If you can find organic, even better. I like getting mine from Costco.

Brie Cheese

I’m using Brie because I love Brie, but you can swap it for Gruyere (the classic choice), Mozzarella, Cheddar, or whatever cheese you love. Just freeze the Brie for a little bit before slicing—it makes your life easier.

Ham

I’m using Black Forest Ham because it’s delicious, but any good-quality ham will work. You don’t want super thick slices—keep it thin so it rolls up nicely.

Flour, Eggs, and Breadcrumbs

This is your breading trio. Flour helps everything stick, eggs bind it, and breadcrumbs give you that crispy golden coating. I like using Panko breadcrumbs for extra crunch, and I mix in a bit of Parmesan cheese—because cheese is always a good idea.

Salt and Pepper

Simple but important. Season every step—the chicken, the flour, the breadcrumbs—a little salt and pepper at each stage makes a difference.

Olive Oil (or Cooking Oil)

I’m using extra virgin olive oil, but any oil with a high smoke point works fine—avocado oil, grapeseed oil, vegetable oil—whatever makes you happy.

For the Green Peppercorn Sauce:

• Shallots: Sweet, mild onions that add great flavor.
• Green Peppercorns: They’re like black peppercorns, but milder and brined. I soak mine in cognac instead of the salty brine for extra flavor.
• Tarragon: Fresh if you can, but dried works too. It adds a subtle anise flavor that’s perfect with chicken.
• Beef Stock: Homemade is best, but store-bought works too. A good stock gives your sauce that deep, rich flavor.
• Heavy Cream: We want it rich and velvety—no light cream here.
• Butter: For that glossy finish. More butter = better sauce.
• Cognac (Optional): Adds a little warmth and depth, but you can skip it if you prefer.
• Port or Madeira Wine (Optional): Sweet wine gives the sauce a touch of richness, but it’s totally up to you.

That’s it, friends. Simple ingredients, but together—they create magic.

Required Kitchen Tools

Alright, friends, let’s get our tools ready. You don’t need 17 million knives or fancy gadgets—just the right basics to make this Chicken Cordon Bleu with Brie the right way:

1. Sharp, Thin Knife

This is super important. You need a knife that’s sharp and thin to butterfly the chicken without tearing it apart.

• I used my turkey slicer, but a boning knife works great too.
• A chef’s knife is okay, but it’s thick—so thinner is better here.

2. Plastic Wrap (Cling Film)

Trust me, this is your best friend for this recipe. You’ll use it to:

• Pound the chicken without tearing it.
• Roll the stuffed chicken tightly.
• Help the chicken hold its shape in the fridge.

Pro tip: Wet your cutting board before laying the plastic wrap—it sticks and won’t slide around!

3. Meat Pounder (Mallet)

Go easy with this.
We’re not tenderizing a raccoon—we’re just gently evening out the chicken.

• Light taps, especially on the edges. It helps everything seal up later.

4. Mixing Bowls

For your flour, eggs, and breadcrumbs—the breading station setup.

• You’ll need at least 3 bowls (one for each).

5. Tongs

Chicken rolls are delicate!

• Use two tongs when handling them during frying—it’s safer, and your roll won’t fall apart.

6. Non-Stick Skillet (or Frying Pan)

For pan-frying to get that golden, crispy crust.

• I used extra virgin olive oil—but keep an eye on the heat.
• Any good-quality skillet will work.

7. Oven & Baking Sheet

After browning, we’re finishing it in the oven.

• A cookie sheet (baking tray) works perfectly.
• Parchment paper is a little trick I learned—prevents sticking after breading when you rest it in the fridge.

8. Small Saucepan

For that green peppercorn sauce.

• Butter, shallots, stock, cream—it all comes together here.

9. Fine Mesh Strainer (Optional)

If you want a silky-smooth sauce (like me), strain it.

• But hey, if you like those shallots and pepper bits in there, skip this part.

10. Spoons & Forks

• Spoons for coating the chicken with breadcrumbs.
• Fork for tasting (and sneaking bites).

That’s it, friends. Simple tools, nothing fancy. But having the right ones makes this dish way easier and stress-free.

Step-by-Step Instructions

Alright, friends, this is where the magic happens. Take your time, be gentle, and I’ll walk you through it—step by step.

1. Prepare the Chicken

• Start with large chicken breasts. You need the big ones—trust me, stuffing a tiny chicken breast is no fun.
• Clean them up. Trim off any extra fat.
• Butterfly the chicken:
  • Lay the chicken flat.
  • Start cutting from the not-so-straight edge towards the straight edge.
  • Use a sharp, thin knife (like a turkey slicer or boning knife).
  • Cut slowly, up and down, like a saw—don’t rush.
  • Open it like a book.
• Check it: Make sure it’s even. If the center is thicker, gently slice it thinner.

2. Pound It Thin

• Lay down plastic wrap on a wet cutting board so it sticks.
• Place the butterflied chicken on top and cover it with another layer of plastic wrap.
• Pound it gently with a meat mallet. Focus on the edges—get them extra thin. It helps seal the roll later.
• Don’t go wild! We’re flattening, not making roadkill.

3. Season the Chicken

• Remove the top layer of plastic wrap.
• Season with salt and pepper. Simple but important.

4. Add the Filling

• Lay down thin slices of ham.
• Slice the Brie cheese:
  • Freeze it for a few minutes first—it makes slicing easier.
  • You can remove the rind or leave it on—your choice.
• Place the cheese on top of the ham.
• Don’t overload it! Too much filling = cheese explosion later.

5. Roll It Up Tight

• Start from one end and roll it tightly like a burrito.
• Tuck the sides in as you roll—this keeps the cheese from leaking out.
• Wrap it in plastic wrap:
  • Roll it up like candy—twist the ends so it’s snug.
• Refrigerate for at least 1 hour.
  Cold = Success. This helps it hold its shape when cooking.

6. Set Up Your Breading Station

• Flour: Seasoned with salt and pepper.
• Eggs: Whisked in a bowl.
• Panko Breadcrumbs:
  • Blend them a little finer if you like.
  • Mix in Parmesan for extra flavor.

7. Bread the Chicken

• Unwrap the chilled chicken roll.
• Gently coat in flour—be delicate, like it’s a baby.
• Dip in eggs.
• Roll in breadcrumbs.
  • Use a spoon to cover it—less mess, more coating.
• Rest it on parchment paper.
  • Don’t put it straight on a plate—it might stick and pull the breading off later.
• Chill again while you heat the oil.

8. Pan-Fry to Golden Perfection

• Heat olive oil (or your preferred oil) in a skillet over medium heat.
• Aim for around 365°F—hot but not smoking.
• Carefully place the chicken roll in the pan.
• Use two tongs—it’s still delicate!
• Fry until golden brown on all sides.
  Be gentle when flipping.

9. Finish in the Oven

• Transfer the chicken roll to a baking sheet.
• Bake at 350-375°F until the internal temperature reaches 165°F.
  About 10-15 minutes, depending on size.
• Let it rest for 5-10 minutes before slicing.
  This keeps the cheese from oozing out everywhere!

10. Make the Green Peppercorn Sauce

While the chicken is baking, let’s whip up that incredible sauce:

a) Sauté the Shallots

• Melt butter in a saucepan.
• Add finely chopped shallots—sauté until soft and fragrant.

b) Add Green Peppercorns

• Drain the brine (or swap it with cognac like I do).
• Toss some green peppercorns into the shallots—let them cook a bit.

c) Deglaze with Cognac (Optional)

• Pour in a splash of cognac—let it cook off for a minute.
• Add Port wine, Madeira, or Marsala if you like a sweeter note.

d) Add Stock

• Pour in beef stock.
• Season with salt and pepper.
• Add fresh tarragon or sage.

e) Let It Simmer

• Reduce the sauce a little.
• Strain the sauce if you like it smooth (optional).

f) Finish with Cream & Butter

• Add heavy cream—stir until smooth.
• Add a little more butter at the end—makes it silky and rich.
• Adjust seasoning if needed.

11. Slice & Serve

• Slice the chicken into thick rounds—look at that melty cheese!
• Spoon the sauce over the top.
• Serve hot and enjoy!

That’s it, friends. Take a bite—you’ll see.
Crispy, cheesy, saucy perfection.

Serving Suggestions

Well, friends, you’ve made it—your beautiful Chicken Cordon Bleu with Brie is golden, crispy, and ready to shine. Now, what do you serve alongside this masterpiece? Let me give you some ideas:

1. Mashed Potatoes (Because Sauce Needs a Best Friend)

That green peppercorn sauce is so good, you’ll want something to soak it up.
Creamy mashed potatoes are perfect for the job—buttery, smooth, and ready to catch every drop of that rich sauce.

2. Roasted Vegetables

Balance out the richness with some roasted veggies.
Carrots, asparagus, or green beans—tossed in olive oil, salt, and pepper, roasted until tender and a little caramelized.
Simple, but they’ll pop next to your chicken.

3. Steamed Green Beans (with Butter, Of Course)

Green beans with a little butter and a squeeze of lemon? Classic.
They’re fresh, crisp, and cut through that cheesy goodness like a dream.

4. Buttery Rice or Risotto

Feeling fancy?
Garlic butter rice or a creamy Parmesan risotto—both are excellent partners for that crispy chicken and peppercorn sauce.

5. Light Side Salad

Need something light?
A simple salad with a vinaigrette balances everything out.
Mixed greens, cherry tomatoes, a little balsamic dressing—it’s fresh, crisp, and bright.

6. Fresh Baguette (Sauce Dunking is Mandatory)

Oh, friends—grab a crusty baguette, because that sauce is going to call your name.
Rip, dip, enjoy.

7. Glass of White Wine

If you’re into wine, a chilled white wine pairs beautifully.
Chardonnay or Sauvignon Blanc cuts through the richness and brightens every bite.

Pro Tip:

When you slice the chicken, plate it nicely so that melty cheese and crispy coating show.
Drizzle the sauce gently over each piece—or go wild and drown it—your call!

That’s it, friends.
Crispy chicken, melty cheese, peppery sauce, and your favorite sides.
You’ve got yourself a restaurant-worthy dinner, right at home.

Storage and Meal Prep Tips

Alright, friends, let’s talk about keeping that Chicken Cordon Bleu with Brie tasting just as good later—or making your life easier by prepping ahead.

Make-Ahead Tips:

This is one of those recipes that loves a little rest time. Here’s what you can do in advance:

• Prepare the Chicken Rolls Ahead:
  • Butterfly, pound, stuff, roll, and bread the chicken.
  • Once it’s coated in breadcrumbs, place it on parchment paper and refrigerate for up to 24 hours before frying.
  • Perfect for a dinner party—just fry and bake when you’re ready!
• Make the Sauce Ahead:
  • The green peppercorn sauce can be made a day in advance.
  • Let it cool, then store it in an airtight container in the fridge.
  • Reheat gently on low heat—stir in a bit of cream or butter if it thickens too much.

Leftovers Storage:

Got some extra? Lucky you!

• Refrigerator:
  • Store cooked chicken in an airtight container for up to 3 days.
  • Keep the sauce in a separate container—it holds up beautifully in the fridge.
• Freezer:
  • Uncooked rolls freeze well!
    • Wrap each breaded chicken roll tightly in plastic wrap, then foil, and freeze for up to 2 months.
    • When ready to cook, thaw overnight in the fridge, then pan-fry and bake as usual.
  • Cooked chicken can be frozen too, but the coating loses some crispiness.
    • Wrap well, freeze for up to 1 month.
    • Reheat in the oven at 350°F until warmed through—it’ll crisp up a bit.

Reheating Tips:

You don’t want soggy chicken, friends. Here’s the best way to reheat:

• Oven (Best Method):
  • Preheat to 350°F.
  • Place the chicken on a baking sheet with parchment paper.
  • Bake for 10-15 minutes or until hot and crispy again.
• Air Fryer (Quick & Crispy):
  • Heat at 350°F for 5-7 minutes.
  • Perfect if you love extra crunch.
• Microwave (Last Resort):
  • It’ll heat the chicken, but the coating will get soft.
  • If you’re in a rush, microwave in short bursts and pair with the sauce—it’ll still taste amazing.

Final Pro Tip:

Always let the chicken rest for a few minutes before slicing, even when reheating.
Keeps the cheese in and the chicken juicy.

There you go, friends—prep ahead, store smart, and enjoy crispy goodness every time!

Variations

Alright, friends, maybe you love this Chicken Cordon Bleu with Brie as is (because, honestly, it’s amazing), but sometimes you want to mix things up. Here are a few ways to make it your own:

1. Switch Up the Cheese

Brie is rich and creamy, but if you want something different, go for it:

• Gruyere (Classic Choice): Nutty, melty, and the traditional star in cordon bleu.
• Swiss Cheese: Mild and gooey—always a winner.
• Mozzarella: Super melty and gives you that cheese pull moment.
• Cheddar: Sharp and bold—adds a punch of flavor.

2. Try Different Ham

Black Forest Ham is delicious, but there are plenty of options:

• Prosciutto: Thin and salty, adds a gourmet twist.
• Honey Ham: Sweet and savory—great if you like a touch of sweetness.
• Smoked Ham: Adds a smoky flavor that’s fantastic with Brie.

3. Add Fresh Herbs

Want to brighten up the filling?
Toss in some herbs:

• Fresh thyme or rosemary—adds warmth.
• Chopped parsley—for freshness.
• Basil—for a hint of sweetness.

4. Go Gluten-Free

If you need a gluten-free version, no problem:

• Use gluten-free breadcrumbs (available in most stores).
• Swap the flour with a gluten-free flour blend.

5. Make It Spicy

Want a little kick?

• Add red pepper flakes to the filling.
• Mix a bit of paprika or cayenne into the breadcrumbs.
• Serve with a spicy Dijon mustard on the side.

6. Swap the Sauce

The green peppercorn sauce is incredible, but you can switch it up:

• Dijon Cream Sauce: Cream, Dijon mustard, and a touch of honey.
• Garlic Butter Sauce: Melted butter, garlic, parsley, and lemon.
• Mushroom Sauce: Sautéed mushrooms in a creamy stock-based sauce.

7. Air Fry It

Want less oil but still crispy?

• Air fry at 375°F for 15-18 minutes, flipping halfway.
• Spray lightly with oil for that golden crust.

Tips and Tricks for Success

Alright, friends, this Chicken Cordon Bleu with Brie is not difficult, but it does need a little patience and care. Here are the chef’s secrets to getting it perfect every time:

1. Big Chicken Breasts = Easier Stuffing

Trust me, friends—bigger is better here. Small chicken breasts are tricky to stuff and roll.
Look for large, thick ones (Costco has great ones).

2. Butterfly with a Sharp, Thin Knife

• Go slow and steady when butterflying.
• Cut from the not-so-straight edge toward the straight side.
• Up and down slicing motion—don’t rush it.

A thin knife like a boning knife or slicer works best—chef’s knives can be too thick for this job.

3. Pound Gently—Especially the Edges

• Cover the chicken with plastic wrap and pound lightly.
• Focus on the edges—thin edges seal better when you roll it up.
• Don’t turn your chicken into paper—we’re flattening, not smashing.

4. Keep the Filling Balanced

• Don’t overload it with cheese and ham—it’ll just ooze out.
• Less is more for a tight roll and less leakage.

5. Chill the Roll – It’s Your Best Friend

• After rolling it in plastic wrap, refrigerate for at least 1 hour.
• Cold = Tight, Perfect Roll.
• If you skip this step, your roll might fall apart when frying.

6. Plastic Wrap Trick for Rolling

• Wrap it like a candy wrapper—twist the ends to tighten.
• When unwrapping later, be gentle—it’s fragile!

7. Bread with Care

• Flour → Egg → Breadcrumbs—in that order.
• Use a spoon to cover it with breadcrumbs—less mess, better coating.
• Don’t press too hard—you don’t want to break the roll.

8. Rest on Parchment Paper After Breading

This one’s golden, friends:

• After breading, rest the chicken on parchment paper in the fridge.
• No sticking, no peeling breadcrumbs later.
• Avoid plates—they pull off the coating when cold.

9. Be Gentle When Frying

• Use two tongs to flip—it’s still fragile until cooked.
• Medium heat—around 365°F.
• Golden brown all around—then finish in the oven.

10. Let It Rest Before Slicing

After baking, let the chicken rest for 5-10 minutes.

• Keeps the cheese from running out like lava.
• Keeps the chicken juicy.

Bonus Sauce Tip:

• Strain the sauce if you like it smooth—or keep it chunky if you prefer.
• A little extra butter at the end makes it silky and rich.

Nutrition

Alright, friends, let’s talk about what’s on your plate with this delicious Chicken Cordon Bleu with Brie. Now, this is a comfort food dish, so we’re not counting lettuce leaves here—we’re counting flavor!

Here’s an estimate per serving (based on a typical stuffed chicken breast with sauce):

• Calories: ~600-700 kcal
• Protein: ~45g
• Fat: ~40g
• Carbohydrates: ~25g
• Fiber: ~1g
• Sodium: ~900mg (depends on your ham and cheese choice)

Why This Is Balanced:

• High Protein: That chicken is packing protein power.
• Satisfying Fats: The cheese, cream, and butter? They make it rich and filling.
• Moderate Carbs: The breading adds crunch without overloading on carbs.

Lighter Swap Ideas (If You Want):

• Use less Brie or a lighter cheese like part-skim mozzarella.
• Air fry instead of pan-frying with oil.
• Swap the cream sauce for a simple lemon butter sauce.

Conclusion

Well, friends—there you have it! You’ve just made Chicken Cordon Bleu with Brie, and let me tell you—it’s a beauty, isn’t it?

You started with big, juicy chicken breasts, butterflied and pounded with care.
You layered that ham and creamy Brie inside, rolled it up tight, and gave it that golden, crispy coating.
And let’s not forget that green peppercorn sauce—rich, buttery, with a little kick—it’s the kind of sauce you’ll dream about later.

The result?
Crispy outside, cheesy and tender inside, and that sauce… oh, that sauce!

Remember, Friends:

• Take your time.
• Be gentle with the roll.
• Let it chill when it needs to.
• And don’t skip the sauce—trust me on that!

Whether you’re cooking for family, date night, or just treating yourself—this recipe is going to impress.
So, go grab that fork, drizzle on that sauce, and enjoy every single bite. You earned it!

And hey—don’t forget:

• Thumbs up if you loved it.
• Subscribe and ring that bell (…oh wait, that’s the video side of me talking).
• But seriously—let me know how it turned out in the comments below!

Happy cooking, friends!

Related FAQ

Can I use a different cheese besides Brie?

Absolutely, friends! Gruyere, Swiss, mozzarella, or cheddar—they all work beautifully. Brie is rich and creamy, but pick your favorite and run with it.

What if I don’t have green peppercorns?

No problem!

• Black pepper gives you a more familiar bite.
• Cracked mixed peppercorns work too.
• Or skip the sauce and serve with garlic butter or Dijon mustard—still delicious.

Can I bake it instead of frying?

You can, but you’ll miss out on that crispy golden crust.

• If you prefer baking, brush the breaded chicken lightly with oil.
• Bake at 375°F for about 25-30 minutes, or until the internal temperature hits 165°F.
• It won’t be quite as crisp, but it’ll still be tasty.

Can I air fry Chicken Cordon Bleu?

Oh yes, friends!

• Preheat the air fryer to 375°F.
• Air fry for 15-18 minutes, flipping halfway.
• It’ll come out crispy and golden, with less oil.

Why is my cheese leaking out?

Cheese leaks can happen, friends—it’s part of life.
But here’s how to reduce the ooze:

• Don’t overfill the chicken.
• Tightly roll the chicken, and tuck in the sides as you go.
• Focus on pounding the edges thinly—helps seal it better.
• Let it rest before slicing—hot cheese runs like crazy!

How do I know when the chicken is done?

• Use a meat thermometer.
  165°F in the center is your magic number.
• Don’t guess, friends—check it!

Can I make this ahead of time?

Yes! This is make-ahead friendly.

• Prepare the rolls, bread them, and refrigerate for up to 24 hours.
• When you’re ready, fry and bake—dinner’s served!

What sides go well with Chicken Cordon Bleu?

Oh, so many good ones:

And don’t forget some bread—because that sauce is gold!

Mashed potatoes (perfect for the sauce)

Roasted veggies

Garlic butter rice

Crisp salad for something light