Chicken cordon bleu combines three of the favorite foods of many people–chicken, ham, and cheese.
The result is an unbelievable depth of flavors that one cannot get enough of.
There is only one thing that can make chicken cordon bleu even better than it already is, and that’s to add side dishes that complement it.
If you’re not quite sure what sides go with this delicious entrée, we have some suggestions to help you.
These delicious side dishes range from salads to sauces to roasted veggies. The best thing about them? They all go wonderfully with chicken cordon bleu.
Click the type of side dish you want to create below, or take a look at all our side dish recipes to get inspired.
Chicken Cordon Bleu Side Dishes: Potatoes
Is there anything more classic than a side of potatoes to go with chicken cordon bleu?
Whether you bake, fry, mash, or boil them, potatoes will surely turn your main dish from ordinary to something delightful.
This classic garlic mashed potato side dish is surely on everyone’s favorites list. It is creamy, comforting, and so easy to make.
- 8 potatoes, peeled and quartered
- 2 cloves garlic, minced
- ½ cup milk
- ¼ cup butter
- Bring a large pot of water to boil. Add potatoes and boil for 20 to 25 minutes or until soft. Drain and place in a large bowl.
- Combine potatoes with garlic, milk, butter, salt, and pepper. Use an electric mixer or potato masher to mix to the desired consistency.
The potatoes in this recipe are everything you want your potatoes to be. They have a crispy skin, but the potatoes themselves are pillowy soft. The recipe is easy to prepare, with a bonus: no laborious peeling required.
- 8 medium-sized red potatoes
- ½ cup extra-virgin olive oil
- ½ cup grated parmesan cheese
- 1 tablespoon salt
- In a big pot, cover potatoes with cold water and add salt. Boil until potatoes are almost tender, about 10 to 15 minutes. Drain and transfer the potatoes to a baking sheet. Using a potato masher, lightly crush to about ¾-inch thick while keeping the potatoes intact as much as possible.
- In a heavy skillet, heat oil over medium-high heat until it simmers. Transfer potatoes using a spatula to the skillet. Lower heat to medium-low, turn once and cook for 20 minutes until they turn golden brown. Sprinkle parmesan cheese on top and season generously with pepper.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and Pepper according to taste
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 6 medium-sized potatoes, peeled and thinly sliced
- ½ cup chopped onions
- Preheat oven to 350°F.
- In a large saucepan, melt butter over low heat. Stir in the flour, salt, and pepper until the mixture turns smooth. Add the milk a little at a time. Bring to a boil and cook for 2 minutes with constant stirring. When the mixture has thickened, remove from heat and stir in the cheese until it melts. Add potatoes and onion.
- Transfer to a greased baking dish. Cover and bake for 1 hour. Uncover and continue to bake for 30- 40 minutes, until the potatoes are tender.
Chicken Cordon Bleu Side Dishes: Salads
Salads are the perfect sides for any entrée. The following salad recipes add a fresh mix of flavors, textures, and color to any meal, yet they are simple and easy to prepare.
This recipe is possibly the simplest salad recipe there is. It is so simple, you won’t even need to make a dressing, plus it comes together in mere minutes. It’s fresh, delicious, and perfectly complements chicken cordon bleu.
- 8 cups baby arugula
- 3 tablespoons extra-virgin olive oil
- Kosher salt to taste
- Juice of one lemon
- Zest of ½ lemon (optional)
- 3/4 cup grated parmesan cheese
- 1 small shallot, thinly sliced
- In a large bowl, place the baby arugula, olive oil, lemon juice, kosher salt, and, if you want, lemon zest. Use your hands to toss everything so it’s all evenly coated.
- Add parmesan cheese and shallots. Toss for a few seconds until combined. Taste and add more salt if necessary.
- 1 clove garlic, grated or minced finely
- ¼ cup parmesan cheese, finely grated
- 2 tablespoons lemon juice
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon anchovy paste
- 1 ½ teaspoons Dijon mustard
- Salt and pepper to taste
- 4 cups day-old bread, cubed
- ¼ cup olive oil
- ½ teaspoon garlic powder
- 1 large head romaine, torn into bite-sized pieces
- ½ cup parmesan cheese shavings
- Heat oil in a large skillet over medium heat. Add bread cubes to the hot oil. Cook, turning frequently until lightly browned. Remove bread cubes from the oil and season with garlic powder, salt, and pepper.
- In a bowl, whisk together all the dressing ingredients. Place the lettuce in a large bowl. Toss with the dressing, parmesan cheese shavings, and the fresh croutons.
- 6 cups mixed greens or lettuce, torn into bite-size pieces
- 1 small cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ small onion, thinly sliced
- 1 piece avocado, peeled, pitted, and chopped
- 2 ounces parmesan cheese
- 6 tablespoons dressing of choice
- In a large bowl, add the greens or lettuce. Add the cucumber, cherry tomatoes, and onion.
- Drizzle dressing of choice, a little at a time. Toss to mix until salad is dressed to your liking.
- Add the avocado and parmesan cheese. Toss gently to mix. Serve.
Chicken Cordon Bleu Side Dishes: Vegetables
One of the best ways to get everyone in your family to eat vegetables is to tuck them into these delicious side dishes. When paired with a lean protein dish like chicken cordon bleu, you’ll have the perfect meal that your whole family will love.
Roasted Brussels sprouts are a hearty and healthy complement to many main dishes. It is a perfect match for so many flavors. The best roasted sprouts are crisp on the outside, but irresistibly tender on the inside.
- 1 ½ pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- Preheat oven to 425°F.
- Prepare the sprouts by slicing the ends and removing any discolored or damaged leaves. Cut each sprout in half from the flat base to the top.
- On a baking sheet, combine the halved sprouts, olive oil, and salt. Toss until the sprouts are evenly coated. Arrange the sprouts in a layer with their flat sides facing down.
- Roast until the sprouts are tender and have golden edges, about 20 to 25 minutes.
This recipe for basic roasted carrots is especially simple. It lets the carrots’ natural and slightly sweet flavors shine through. It calls for a high temperature during roasting to caramelize the outside of the carrots for the best flavor.
- 12 carrots
- 3 tablespoons olive oil
- 1 ¼ teaspoons kosher salt
- ½ teaspoons ground pepper
- 2 tablespoons fresh parsley, minced
- Preheat oven to 400°F.
- Cut the carrots in half lengthwise (baby carrots or smaller carrots can stay whole). Slice diagonally in about 1 1/2-inch thick slices. In a bowl, toss carrots with olive oil, salt, and pepper.
- Transfer to a sheet pan in one layer and roast in the oven for 20 minutes or until browned and tender. Toss the roasted carrots with the parsley and serve.
This is a quick and easy recipe, but it’s packed with huge flavor. I just love its tangy-sweet taste with crispy panko bread crumbs on top. It pairs well with nearly any main dish, including, of course, chicken cordon bleu.
- 1 pound asparagus, woody ends trimmed
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons panko bread crumbs
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Lay the asparagus on the baking sheet. In a small bowl, mix the melted butter, lemon juice, garlic, honey, salt, and pepper together. Drizzle this mixture over the asparagus.
- Roll the asparagus in the mixture for even coating by shaking the pan. Sprinkle the panko bread crumbs over the top of the asparagus.
- Roast on the upper rack of the oven for 7 minutes for baby asparagus and about 10 minutes for thicker asparagus. Serve warm.
Chicken Cordon Bleu Side Dishes: Unique and Different Sides
Sometimes, unique and different side dishes are all it takes to make your family meals memorable. They can even be conversation pieces, and you will never forget how delicious they are.
Let me start by saying that this side dish is addictive. Zucchini strips are baked until they become crispy, crunchy, and golden. If you want a healthier alternative to deep fried French fries, this is it!
- ½ cup bread crumbs
- ¼ cup parmesan cheese, grated
- 2 eggs
- 3 zucchinis, ends trimmed, halved, and cut into ½- inch strips
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.
- In a shallow bowl, stir bread crumbs and parmesan cheese together. In a separate shallow bowl, whisk the eggs.
- Dip zucchini strips into the egg mixture, shake to remove any excess, and dip into the bread crumbs mixture. Repeat until all the zucchini strips are coated with eggs and breadcrumbs.
- Transfer the coated zucchini strips to the baking sheet. Bake in the oven, turning once, until strips are golden and crisp, about 20 to 23 minutes.
- 8 tablespoons butter
- 1 ½ teaspoons garlic powder
- Pinch of salt
- In a small saucepan, melt butter over low heat. Once melted, remove from heat and carefully remove the foamy layer on top using a spoon. Discard the foam.
- Whisk in the garlic powder and salt. Transfer to individual dipping bowls.
Leeks are among the sweetest members of the onion family, and they become even sweeter with cooking. The mustard greens are peppery and give just enough kick needed for this recipe.
- 4 leeks, cleaned, trimmed with about 1½ inches of green leaves remaining, halved lengthwise
- 2 tablespoons unsalted butter
- 4 leeks
- 2 tablespoons butter
- 2 cups mustard greens, washed, dried, and chopped
- Chicken broth, amount as needed
- Salt and pepper to taste
- 2 tablespoons grated parmesan cheese
- Melt butter in a skillet over medium heat. Cook the leeks with some stirring until they begin to separate and soften. Stir in the mustard greens. Pour in enough chicken broth to cover the bottom of the pan and to keep the leeks from browning. Cook the leeks and mustard greens for about 2 to 3 minutes or until the greens turn bright green and start to soften. Season with salt and pepper to taste and sprinkle parmesan cheese on top.
Tips to Make Chicken Cordon Bleu
- Use the largest chicken breasts you can find so you’ll have an easier time rolling them.
- In prepping the chicken breasts, first, place the chicken between 2 sheets of plastic wrap to keep splattering juices everywhere. Use a meat mallet or tenderizer to pound it. If the chicken piece is really thick, you can butterfly it before pounding.
- Soak the toothpicks used to secure the chicken in water before using them. This way, they don’t burn in the oven and will slide easily out of the cooked chicken roll. Also, use two toothpicks per roll so they are easier to account for before serving.
Frequently Asked Questions:
What is a good side dish for a chicken sandwich?
If you’re preparing a chicken salad sandwich, which is already rich and savory, the best side dish would be a crisp, green salad. Don’t use a creamy dressing since you already got that from the chicken salad. You can use some olive oil and white wine vinegar.
For a fried chicken sandwich, your best options are coleslaw, potato salad, or macaroni salad.
Is Chicken Cordon Bleu bad for you?
It’s easy to see that chicken cordon bleu rolls have a high-fat content with the melted cheese and ham used. However, you can manage to keep the fat at a moderate and acceptable level by choosing healthy sauces and vegetable sides. Healthy sides will balance out the heavier fare.
You can also substitute regular breadcrumbs and all-purpose flour in the recipe with Panko and almond flour to make your chicken rolls lighter and less calorie-dense.
What is a good side dish with subs?
Even something as delicious as sub sandwich will not be complete without a little something on the side. Some things you can serve are a fruit bowl, macaroni salad, potato salad, potato chips, sweet potato fries, and of course, coleslaw.
Image Credits from Flickr and Pexels : “Chicken Cordon Bleu @ Black Steer” (CC BY 2.0) by nSeika; “sous vide mashed potatoes” (CC BY 2.0) by sousvideguy; “Smashed Lemon Potatoes” (CC BY 2.0) by simpleprovisions; “potatoes au gratin” (CC BY-SA 2.0) by stu_spivack; “Arugula Salad” (CC BY 2.0) by Jose Nicdao; “Small Caesar Salad at Kapp’s Pizza Bar &” (CC BY 2.0) by pointnshoot;”Green salad” (CC BY 2.0) by Lablascovegmenu;”roast brussels sprouts recipe2″ (CC BY 2.0) by jules:stonesoup; “Pomegranate Roasted Carrots” (CC BY 2.0) by simpleprovisions;”Roasted Asparagus Salad – Dressed” (CC BY 2.0) by grongar; “Fried Zucchini” (CC BY 2.0) by santanartist; Photo by Karolina Grabowska from Pexels; “Cooked Greens” (CC BY-SA 2.0) by Laurel Fan