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Chicken Cordon Bleu with asparagus is a cheesy, crispy classic with a fresh twist. Juicy chicken cutlets are rolled with smoky ham, Gruyère, and tender asparagus, then baked until golden and crunchy. Instead of the soggy freezer version, you get a crisp crust, melty center, and a pop of green in every slice, all finished with a silky tarragon cream sauce.
Here’s Why This Chicken Asparagus Cordon Bleu Recipe Works
Toasted panko stays crunchy: A quick oven toast ensures the breadcrumbs stay crisp all the way through baking.
Asparagus adds freshness: Tender spears add brightness that balances the richness of ham and cheese.
Prep ahead friendly: Roll and bread the chicken earlier in the day, then bake when you’re ready to serve.
No frying needed: High oven heat and a light oil spray give you a golden crust without the mess.
If you’re in the mood for something a little more elegant, my cheese and fig stuffed chicken is a delicious recipe with its sweet-and-savory flavors.
Recipe Tips
Pound cutlets evenly: Flatten to about ¼ inch for smooth rolling and even cooking.
Secure the rolls: Use long toothpicks or skewers angled through the center to keep them tight.
Chill before baking: A short rest in the fridge helps the breading stick and stay put.
Don’t skip the sauce: The tarragon cream is what ties it all together—herby, velvety, and rich.
Choose a melty cheese: Gruyère is classic, but Swiss, Fontina, or provolone work well too.
Bake on a rack: Placing the chicken on a wire rack over the sheet pan allows hot air to circulate and keeps the bottoms crisp.
Rest before slicing: Let the rolls sit for 5 minutes after baking so the cheese and juices settle instead of spilling out.
For another crispy, oven-baked favorite, check out my cornflake chicken. It’s crunchy, golden, and perfect for an easy dinner.
Ham and Asparagus Stuffed Chicken Breast
This Chicken Cordon Bleu with asparagus takes a retro favorite and gives it new life. It’s crispy outside, cheesy inside, and finished with a velvety sauce. It’s elegant enough for company but easy enough for a family dinner, and the fresh pop of asparagus makes it feel extra special. Serve it with plenty of sauce, and watch it disappear.
If you love this recipe with asparagus, you’ll also want to try my classic Chicken Cordon Bleu, the timeless favorite with just ham, cheese, and a golden crust.
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Chicken Cordon Bleu with Asparagus
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Ingredients
- 1 ½ cups Panko breadcrumbs
- Oil spray
- Salt, to taste
- ground black pepper, to taste
- 2 boneless skinless chicken breasts
- fresh tarragon
- 4-8 slices deli ham, deli style
- 4-8 slices Gruyère cheese, or Swiss cheese
- 8 asparagus
- 1 ½ cups all-purpose flour
- 2 large eggs
- Toothpicks
- sprigs fresh tarragon, for garnish
- Creamy Tarragon Sauce, see recipe
Instructions
For the Breadcrumbs:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spread the panko breadcrumbs in an even layer onto the parchment paper and transfer to the oven. Bake the breadcrumbs for 3-5 minutes until very light golden brown. Remove from the oven and allow to cool. (turn off the oven for now)
Prepare the Chicken:
- Place the chicken breasts on a cutting board and slice each one in half horizontally for a total of 4 cutlets.
- Working with one cutlet at a time, lay a piece of plastic wrap on the cutting board, place a cutlet on the plastic and cover with another piece of plastic wrap. With a meat mallet, pound the cutlet to a ¼ inch thickness.
- Sprinkle with salt and pepper. Distribute the chicken cutlet with tarragon leaves.
- Add 1 or 2 slices of ham and 1 or 2 slices of cheese over the cutlet, then place 2 asparagus spears at the lower end.
- Roll the cutlet around the filling and secure it with a toothpick. Set the rolled cutlet aside on a plate and repeat with the remaining cutlets.
- Set up a 3-dish breading station with flour in the first dish, two lightly beaten eggs in the second dish, and the cooled breadcrumbs in the third dish.
- Roll each chicken first in the flour, then the egg mixture, and finally, into the breadcrumbs, pressing the crumbs firmly to adhere to the chicken roll. Slide a toothpick into the chicken to secure the roll. As each chicken roll is completed place on a plate. Cover the plate with plastic wrap and transfer the plate of completed chicken rolls to the refrigerator for at least 15 minutes.
Bake the Chicken:
- Preheat the oven to 400°F. Remove the plate of breaded chicken from the refrigerator and transfer to a parchment-lined baking sheet. Spray the rolls lightly with oil spray, (this helps to give that nice golden color to the breadcrumbs).
- Transfer to the oven and bake for 20 to 25 minutes to a golden brown. Remove the toothpicks and serve with Creamy Tarragon Sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What a beautiful fine gourmet dinner! That tarragon sauce looks fantastic too.
Thank you, Angie….