This Crispy Air Fryer Chicken Cordon Bleu gives you all the elegance of the classic French-inspired dish without any deep frying or fuss.
The air fryer turns the breadcrumb coating beautifully crunchy while the chicken inside stays juicy and the cheese melts into gooey pockets in every slice. It is the perfect size for two, so it feels like a special date-night dinner even on a regular Tuesday. And that silky Dijon Swiss sauce comes together in just a few minutes on the stove, giving you a restaurant-style finish with barely any effort.
Helpful Tips
- Pound the chicken evenly: Getting the chicken to an even ¼-inch thickness helps it roll up easily and cook through at the same rate, so you avoid dry edges and an undercooked center.
- Chill before breading: The 30-minute rest in the fridge firms up the roll so it holds its shape, which keeps the ham and cheese tucked inside instead of oozing out in the air fryer.
- Use a meat thermometer: Since the chicken is rolled and stuffed, it is hard to tell doneness by looks alone, so check that the center reaches 165°F for perfectly cooked, juicy results.
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Crispy Air Fryer Chicken Cordon Bleu
Ingredients
- 1 large chicken breast cut in half lengthwise
- 1/2 teaspoon salt divided
- 4 deli ham thin sliced
- 4 Swiss cheese thin sliced
- 3 1/2 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/4 cup Panko breadcrumbs
- cooking spray
- 1/2 tablespoon unsalted butter
- 2/3 cup whole milk
- 2 teaspoons Dijon mustard
- 1 slice Swiss cheese
Instructions
- Pound the chicken filets to 1/4” thick by placing a sheet of plastic wrap under and over the top and pounding with a meat mallet.
- Remove the top layer of plastic wrap. Season the chicken filets with half the salt.
- Place 2 slices of ham and Swiss cheese over the top of the chicken. Roll the chicken tightly using the plastic wrap that’s under the chicken to form a tight roll. Secure the wrap around the chicken and put it in the refrigerator for 30 minutes to firm up. If the roll doesn’t stay together, use a toothpick to secure it.
- Place 3 tablespoons of flour on a shallow plate along with the onion and garlic powders, beat the egg in a bowl, and place the breadcrumbs on another plate.
- Remove the chicken from the plastic wrap. Roll it first in the flour, then the egg, then the breadcrumbs.
- Place the breaded chicken into the air fryer basket. Spray evenly with cooking spray.
- Cook at 380° F for 22 to 25 minutes, turning 2-3 times during cooking to prevent burning, until the internal temperature reaches 165° F on a meat thermometer.
- To make the sauce, melt the butter in a saucepan over medium heat. Once melted, add the remaining 1/2 tablespoons of flour and whisk to combine. Cook for 30 seconds, whisking constantly.
- Pour in the milk and Dijon mustard, whisk until the sauce is thickened. Add the remaining salt and Swiss cheese and let it melt into the sauce. If the sauce is too thick, add additional milk or water to thin it.
- Slice the chicken and serve with the sauce poured over the top.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.