Name: Air Fryer Chicken Cordon Bleu
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 8 pieces thin-sliced smoked deli ham; 5 ounces gruyère cheese; 0.333 cup all-purpose flour; 0.5 tsp garlic powder; 0.5 tsp fine sea salt; 0.25 tsp black pepper; 1 egg; 1 tbsp milk of choice; 0.75 cup panko breadcrumbs; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1.333 cups milk of choice; 0.5 tbsp Dijon mustard; 0.5 tsp garlic powder; 0.667 cup gruyère cheese; 0.5 tsp fine sea salt

This Air Fryer Chicken Cordon Bleu with creamy cheese sauce will blow your mind! Perfectly golden-brown on the outside, + juicy, cheesy incredible on the inside. It’s a fancy-feeling anytime dinner that’s ready in under an hour!

Dinner

55 m

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

From the Cook

1/5

Air Fryer Chicken Cordon Bleu

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Air Fryer Chicken Cordon Bleu

Chicken

2 boneless skinless chicken breasts

8 pieces thin-sliced smoked deli ham

5 ounces gruyère cheese

⅓ cup all-purpose flour

½ tsp garlic powder

½ tsp fine sea salt

¼ tsp black pepper

1 egg

1 tbsp milk of choice

¾ cup panko breadcrumbs

Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 ⅓ cups milk of choice

½ tbsp Dijon mustard

½ tsp garlic powder

⅔ cup gruyère cheese

½ tsp fine sea saltmore to taste

Instructions

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Instructions

Prepare chicken breasts: Begin preparation by using a sharp knife to cut both chicken breasts (2 large) horizontally to create 4 evenly sized cutlets. Next, place 2 cutlets into a gallon sized zip-top bag and use a flat tenderizer (or your fist!) to flatten them to about 1/2 inch thick. Be gentle enough not to shred the chicken, but forceful enough to flatten and tenderize the chicken. Repeat with remaining 2 chicken slices. Sprinkle both sides of all tenderized chicken pieces with salt.

Assemble: Set aside 2/3 cup shredded cheese for the sauce – the rest of the cheese gets stuffed into the cordon bleu. Lay 1 piece of chicken flat on a cutting board or plate. Place the ham slices (8) flat towards one end of the chicken. Next, take a large pinch of shredded cheese (about 1/4 cup each) and squeeze it together in your palm, then place it on top of the ham. Start rolling from the ham covered end, rolling the chicken up while tucking the ham and cheese inside, then secure it closed with a toothpick. Repeat with all 3 remaining pieces of chicken.

Coat the chicken: Use 3 low edge bowls or plates to set up a breading station. In bowl 1, add the flour (1/3 cup), garlic powder (1/2 teaspoon), sea salt (1/2 teaspoon) and black pepper (1/4 teaspoon) and stir together. In bowl 2, whisk 1 egg with 1 tablespoon of milk. In bowl 3, add the panko breadcrumbs (3/4 cup). Bread each rolled chicken breast in the following order: 1 flour, 2 egg, 3 panko breadcrumbs. Set each into the air fryer basket as they are coated.

Air fry: Air fry the chicken cordon bleu at 350F for 21-23 minutes. The chicken is done when the outside coating is golden brown and the temperature of the chicken reads 165F, though this can be hard to measure with stuffed chicken. Do a visual check by slicing the largest piece in the center – there should be no pink in the chicken.

Make the sauce: While the chicken is cooking, make the cheese sauce. In a large skillet over low heat, melt the butter (2 tablespoons). Once melted, add the flour (2 tablespoons) and whisk until combined. Let it bubble and begin to foam for about 2 minutes, whisking occasionally. Next, add the milk (1 1/3 cups) in 4-5 small additions, whisking thoroughly to combine between each addition. Add the dijon mustard (1/2 tablespoon) and garlic powder (1/2 teaspoon), followed by the gruyère cheese (2/3 cup). Whisk continuously until the cheese is melted and a smooth sauce has formed. Add sea salt (1/2 teaspoon) and black pepper if you wish. Keep the sauce on low, stirring occasionally, until the chicken is done.

Serve and store: When the chicken is done, let it rest on a cutting board for 5 minutes, then slice each piece into 4-5 slices and remove the toothpicks. Plate the chicken pieces, then add a generous amount of sauce on top, and serve. Store leftovers separately in sealed containers in the fridge and enjoy within 4 days.

Nutrition

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Tips & Tricks (5)

Pound Chicken Evenly 🔨
Use a meat mallet to pound chicken breasts to uniform ¼-inch thickness, ensuring even cooking and preventing the edges from drying out while the center finishes.
Double-Seal Your Filling 📌
Secure the ham and gruyère inside with toothpicks placed horizontally, then use the egg wash as extra adhesive to prevent any filling from escaping during air frying.
Chill Before Air Frying ❄️
Refrigerate the breaded and assembled chicken for at least 30 minutes before air frying; this helps the coating adhere better and creates a crispier, golden exterior.
Spray Oil for Golden Crispness 🫧
Lightly mist the breaded chicken with cooking spray before air frying to achieve restaurant-quality golden-brown panko crust without excess oil.
Rest and Sauce Strategically ⏱️
Let the finished chicken rest for 3-5 minutes before serving, then drizzle the warm cheese sauce just before plating to prevent the crispy coating from becoming soggy.