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Make the best air fryer chicken cordon bleu with this delicious from-scratch recipe. A flavorful homemade Parmesan sauce pairs perfectly with the crispy and tender chicken, salty ham, and smooth Swiss cheese.
This chicken cordon bleu in the air fryer looks like a fancy meal, but it’s actually ready in under 30 minutes. And did I mention you can meal prep the heck out of this?
The chicken is filled with Swiss cheese and ham, lightly breaded, and it’s so crispy while using only 2 tbsp of oil. Even better, the quick homemade Parmesan Dijon sauce is packed with flavor.
Reader Review
“Made this for 3rd Sunday of Advent dinner. Prep was super easy and fun to use the mallet. Had to double the dry rub portion as I had unreasonably large chicken breasts from Costco. They cooked up perfectly crispy, the dijon sauce is easy and tasty. We served it with pan roasted veggies and each plate was wiped clean. Looks very impressive plated and even though the recipe looks long and complicated, it goes together super fast. Will absolutely make this again.”
Laurel
Fun nerd fact: cordon bleu means “of the highest class”, as in a blue ribbon. It doesn’t refer to bleu cheese being used in the recipe. Which is nice, because sometimes bleu cheese smells like feet.
Pro Tips/Recipe Notes
- For the Parmesan that is mixed with breadcrumbs, you’ll want to use finely grated cheese. Yes, you can use the stuff in the green can if needed.
- For the Parmesan sauce, you’ll want to use grated/shredded cheese. Nothing powdered for the sauce!
- Test the chicken with an instant-read meat thermometer. The safe cooking temp of chicken is 165˚F.
- This is a great recipe to bust out some air fryer parchment to prevent the breading from sticking to the basket.
- The recipe card looks like a lot of steps. Don’t be overwhelmed. I kept things detailed to make sure you are successful in making this recipe. Deep breaths!
Air Fryer Chicken Cordon Bleu – From Scratch
Ingredients
Chicken Cordon Bleu
- 1 lb boneless skinless chicken breasts
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/8 tsp black ground pepper
- 1/4 cup all-purpose flour
- 1 egg {beaten}
- 2 tsp milk {any kind}
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan {powdered is ok}
- 4 slices ham {thinly cut}
- 4 slices Swiss cheese
- 2 tbsp olive oil (spray) {plus more for basket}
Parmesan Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/4 cup chicken stock
- 1/2 tsp garlic powder
- 3/4 cup shredded Parmesan
- 2 tbsp Dijon mustard
- Salt & pepper to taste
Instructions
Prepping the Cordon Bleu
- Mix garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set aside.1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/8 tsp black ground pepper
- Add all-purpose flour to a medium bowl.1/4 cup all-purpose flour
- In a medium bowl mix egg and milk until combined.1 egg, 2 tsp milk
- In another medium bowl combine breadcrumbs and grated Parmesan.1/2 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan
- Pat the chicken dry with a paper towel.1 lb boneless skinless chicken breasts
- Use a sharp knife and slice horizontally into one side of the chicken and cut through to the other side. You want four total chicken fillets for this recipe, so depending on the size of your chicken, you may be using two chicken breasts.
- Place two chicken fillets between two pieces of plastic wrap or parchment and pound to flatten using a mallet or rolling pin. Repeat with the other 2 fillets.
- Sprinkle the garlic powder/salt mixture evenly over both sides of all 4 fillets.
- Place a piece of ham and then a piece of Swiss cheese on each filet. Fold them in half from top to bottom and not side to side.4 slices ham, 4 slices Swiss cheese
- Dredge each "packet" of chicken in the all-purpose flour, then the egg mixture, and finally the breadcrumb mixture, making sure to coat all sides. Repeat with the other 3 pieces of rolled chicken.
- Preheat air fryer to 370˚F for 3 minutes.
- Coat all sides of the chicken evenly with olive oil spray. Secure ends with 2-3 toothpicks per chicken packet. Let sit for 3-5 minutes.2 tbsp olive oil (spray)
- Brush olive oil in the air fryer basket or use air fryer parchment. Position chicken packets in the basket so that they aren't touching.
- Bake at 370˚F for 10 minutes and then carefully flip and cook for another 3-4 minutes or until chicken reaches 165˚F using a meat thermometer.
- Let the chicken rest while you make the sauce.
Making the Parmesan Sauce
- In medium saucepan melt the butter over medium-low heat.2 tbsp unsalted butter
- Sprinkle in flour and then whisk gently for ~3 minutes or until the flour and butter have taken on a caramel color.2 tbsp all-purpose flour
- Slowly pour in the warmed milk, chicken stock, and garlic powder, whisking constantly. Cook for 1 minute.1 cup whole milk, warmed, 1/4 cup chicken stock, 1/2 tsp garlic powder
- Add the Parmesan and stir gently until melted.3/4 cup shredded Parmesan
- Add the Dijon, turn the heat down to low, and simmer until thickened, ~3 minutes, stirring occasionally.2 tbsp Dijon mustard, Salt & pepper to taste
- Drizzle over the chicken.
Notes
- For the Parmesan that is mixed with breadcrumbs, you’ll want to use finely grated cheese. Yes, you can use the stuff in the green can if needed.
- For the Parmesan sauce, you’ll want to use grated/shredded cheese. Nothing powdered for the sauce!
- This recipe calls for Swiss cheese, but provolone is absolutely fantastic as well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for 3rd Sunday of Advent dinner. Prep was super easy and fun to use the mallet. Had to double the dry rub portion as I had unreasonably large chicken breasts from Costco. They cooked up perfectly crispy, the dijon sauce is easy and tasty. We served it with pan roasted veggies and each plate was wiped clean. Looks very impressive plated and even though the recipe looks long and complicated, it goes together super fast. Will absolutely make this again.
I’m so glad you enjoyed it, and I’m honored to be part of your Advent season!
And yes, the recipe does look long/complicated. I debated trying to “abbreviate” it, but removing anything would have meant people wouldn’t be able to make the recipe successfully. Catch 22.