Parmesan Crusted Chicken Cordon Bleu

Here's your classic chicken cordon bleu recipe, but coated in bread crumbs and Parmesan cheese for a crispy exterior AND made easily in the air fryer. Dress it up with a simple sauce like the Brandy Mustard Cream Sauce.

Featured In My CookbookAir Fry Genius Jump to Recipe (or scroll for photos and riveting information...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Air Frying 101

An introduction into Air Frying so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Air Frying

It is important to keep your air fyer in tip-top shape. Use the items below as guidance to continue making...View Technique

Air Fryer Cooking Charts

Complete list of air frying cooking times and temperatures are listed in this chart. All times and temperatures assume that...View Technique

Advertisement - Continue Below

Parmesan Crusted Chicken Cordon Bleu

  • Prep Time: 35 m
  • Cook Time: 14 m
  • Total Time: 49 m
  • Servings:


  • 2 6-ounce boneless, skinless chicken breasts
  • salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 4 slices Swiss cheese
  • 4 slices deli-sliced ham
  • ¼ cup all-purpose flour
  • 1 egg beaten
  • ¾ cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • Brandy Mustard Cream Sauce, optional


  1. Butterfly the chicken breasts. Place the chicken breast on a cutting board and press down on the breast with the palm of your hand. Slice into the long side of the chicken breast, parallel to the cutting board, but not all the way through to the other side. Open the chicken breast like a “book”. Place a piece of plastic wrap over the chicken breast and gently pound it with a meat mallet to make it evenly thick.
  2. Season the chicken with salt and pepper. Spread the Dijon mustard on the inside of each chicken breast. Layer one slice of cheese on top of the mustard, then top with the 2 slices of ham and the other slice of cheese.
  3. Starting with the long edge of the chicken breast, roll the chicken up to the other side. Secure it shut with 1 or 2 toothpicks.
  4. Pre-heat the air fryer to 350ºF.
  5. Set up a dredging station with three shallow dishes. Place the flour in the first dish. Place the beaten egg in the second shallow dish. Combine the panko breadcrumbs and Parmesan cheese together in the third shallow dish. Dip the stuffed and rolled chicken breasts in the flour, then the beaten egg and then roll in the breadcrumbs-cheese mixture to cover on all sides. Press the crumbs onto the chicken breasts with your hands to make sure they are well adhered. Spray the chicken breasts with olive oil and transfer to the air fryer basket.
  6. Air-fry at 350°F for 14 minutes, flipping the breasts over halfway through the cooking time. Let the chicken rest for a few minutes before removing the toothpicks, slicing and serving.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (11)Post a Reply

  1. I’ve made this twice already, and I’m making it again tonight!
    This is my son’s favorite. It does take a little time, and I haven’t quite mastered the art of rolling up chicken, but it has turned out great every time!

  2. 5 stars
    I prepared this dish in January 2020 from your Air Fryer cookbook. I have both of them. I had a craving for the harder and time consuming version from my mother’s cook book but was so happy and remembered that Blue Jean Chef had a quicker and just as good as my mothers recipe. I made two batches of it because when I am on a craving for something, midweek I want it again. I did reheat it in the Air fryer and it was just as good as the first one I prepared on that Monday. Thanks Blue Jean Chef for a wonderful and delicious recipe. Thanks for always sharing with your fans. Love to Hazel and LouLou. :.)

  3. 5 stars
    I followed the recipe ingredients, including the brandy cream sauce, exactly, but I had to cook the breasts in my big oven on a rack set inside a sheet pan, The two chicken breasts I had thawed out were really huge and wouldn’t have fit too well in the air fryer. I just cooked them until the instant read thermometer read 165 F – about 40 minutes.

    Let me tell you, they were DELICIOUS! My husband just made grunting noises while he ate his. I could only eat half of mine, but I reheated the other half for lunch the next day and it was great. These were way better than some chicken cordon bleu I have ordered in upscale restaurants. Thank you, Meredith! Another winner.

  4. 5 stars
    I have decided to try your 7 day Air Fryer meals. Day 3 is just as wonderful as day one. Your recipes are top notch. Thank you for sharing!

  5. I’ve made these a number of times, and each time they came out deliciously. This air fryer version by Meredith is so much easier and faster than the conventional, oven baked versions.

    1. Hi Eva,
      If you don’t have an air fryer, you could try this in your oven by placing the chicken on a rack over a sheet pan. Set your oven to 375ºF and bake for about 20 minutes, or until the chicken registers 165ºF on an instant read thermometer.

  6. 5 stars
    I made this last night and it was delicious. I didn’t have breadcrumbs or flour on hand but used crushed pretzels instead which I have to say was really yummy. My boyfriend (who hates chicken) couldn’t get enough. Thanks for sharing!

  7. Can I use boneless skinless chicken thighs for this recipe? If so, should I change the temp or time of cooking? I’m more of a thigh person and don’t care for breast meat.

    1. Sure, you could substitute boneless skinless thighs, wrapping the chicken around the ham and cheese. When it comes to cooking time, it all depends on the thickness of the thighs. These days, the size of chicken thighs can vary drastically. Keep the temperature the same. If the thighs are very small, I would check them at 10 minutes. If they are bigger thighs, go for as long as 20 minutes. Remember to flip them over halfway through.

Leave a Reply

Your email address will not be published. Required fields are marked *