What Starch Goes Best with Chicken Cordon Bleu? A Guide to Perfect Pairings

Chicken cordon bleu is a classic dish that combines the richness of chicken, ham, and cheese into one mouthwatering entree. With its crispy, breaded exterior and melted, gooey interior, cordon bleu provides an indulgent culinary experience. However, the key to taking this dish to the next level is pairing it with the ideal starch side dish. The right carbohydrate can provide balance and elevate the meal to perfection In this article, we’ll explore the best starch pairings for chicken cordon bleu

Understanding Chicken Cordon Bleu

Before delving into side dishes, let’s examine the components of chicken cordon bleu that influence pairing decisions

• Chicken breast – The neutral flavor and tenderness of the chicken serves as a canvas, allowing the other ingredients to shine.

• Ham – Salty and smoky ham adds a savory depth.

• Swiss cheese – Nutty, melty Swiss cheese provides a creamy, rich component.

• Breading – A crispy, golden exterior contrasting the soft interior.

• Herb flavors – Thyme, parsley, and chives are often used in the filling or breading.

The dominant flavors are rich, savory, salty, and creamy. An ideal starch will complement these notes while providing textural contrast and comfort.

Classic Pairings: Potatoes, Rice, and Pasta

Potatoes, rice, and pasta are classic pairings that each offer unique benefits.

Creamy Mashed Potatoes

Creamy, smooth mashed potatoes are a quintessential match for cordon bleu. Their mild flavor allows the chicken to stay center stage while their rich, creamy texture perfectly foils the crispy exterior. For best results, use minimal butter and cream to avoid overpowering richness.

Herb Roasted Potatoes

Crispy, roasted potato wedges or cubes deliver texture contrast and earthy, complementary flavors from herbs like rosemary, garlic, and thyme. A drizzle of olive oil boosts richness.

Rice Pilaf

Nutty rice pilaf provides fluffy, absorbent grains to soak up any sauce on the plate. Spices like saffron and cumin boost flavor while nuts like almonds add crunchy contrast.

Pesto Pasta

Basil pesto pasta combines the brightness and freshness of basil with creamy, rich cheese for balance. The flavors pair beautifully without overshadowing the chicken.

Buttered Noodles

Simple buttered egg noodles allow the cordon bleu to take the spotlight. Their versatility makes them perfect for any preparation of chicken cordon bleu.

Beyond the Classics: More Creative Pairings

For those feeling adventurous, unique starches like quinoa, polenta, and couscous can take chicken cordon bleu to new heights.

Quinoa

Fluffy, protein-packed quinoa has a subtle nutty flavor that pairs well with cordon bleu. Consider cooking it in chicken broth for an extra savory boost.

Polenta

Creamy, comforting polenta is a gluten-free alternative that needs little enhancement beyond olive oil, Parmesan, or herbs. The mild corn flavor perfectly complements richer dishes.

Couscous

Fluffy couscous is a light and refined base for chicken cordon bleu. A sprinkle of vegetables, nuts, or fruits can provide texture and brightness to balance the rich components.

Complementary Vegetables and Sauces

No meal is complete without vegetables. Bright green veggies like asparagus, broccoli, or green beans add freshness. A drizzle of bold sauce, like grainy mustard or even lemon butter, can provide the perfect finisher.

With so many starch options for chicken cordon bleu, it may seem daunting to choose the perfect one. Focus on finding balance through contrasting textures and complementary flavors. Creamy mashed potatoes or herb roasted potatoes are safe bets, but don’t be afraid to try more unique pairings like polenta or pearl couscous. The right starch can take your chicken cordon bleu from elegant to extraordinary.

Chicken Cordon Bleu pairs well with a variety of sides, including green beans almondine, mashed potatoes, roasted vegetables, and a simple green salad. You can also consider garlic bread, rice pilaf, or even a broccoli-cheese casserole.