Easy Chicken Cordon Bleu is one of my family’s favorite chicken recipes! It’s crunchy on the outside, tender on the inside with ham and gooey melted swiss cheese, and it’s absolutely delicious.
Jump to Recipe
Chicken Cordon Bleu is a classic dish that has been around for ages. It’s a flavorful French-inspired meal that features layers of succulent chicken, salty ham, and creamy cheese, all breaded and baked until golden brown.
What is Chicken Cordon Bleu?
Chicken Cordon Bleu is a classic French dish consisting of chicken, ham and Swiss cheese rolled together, usually breaded and fried. It is believed to have been invented in Switzerland in the 1950s, but became popular worldwide in the 1980s.
This delicious dish is one of those recipes that seems fancy, but actually can be put together quickly with just a few ingredients.
The traditional Chicken Cordon Bleu is usually made with chicken breasts, thinly sliced ham, and melted Swiss cheese all rolled together and coated in breadcrumbs before being pan-fried. However, our version is baked!
Why We Love Baked Chicken Cordon Bleu
- Baked chicken cordon bleu, instead of fried.
- Using sliced ham and cheese makes stuffing your chicken so easy.
- Quick to make -ready in just 45 minutes.
- Delicious homemade cordon bleu sauce recipe.
Chicken Cordon Bleu Ingredients
- Chicken breast -boneless, skinless
- Ham -sliced
- Swiss cheese -sliced
- All-purpose flour
- Egg
- Milk
- Breadcrumbs
- Unsalted butter
- Chicken broth
- Half & half
- Dijon mustard
- Parmesan cheese -finely grated
- Salt & pepper
Substitutions and Additions
- CHEESE: Cordon Bleu usually uses Swiss cheese because it will melt a bit but still hold its shape, however, other cheeses, such as mozzarella or Monterey Jack, can be used if you wish. You can either use slices or roll shredded cheese in the ham.
- BREAD CRUMBS: Using seasoned bread crumbs makes this recipe super easy but you can use plain breadcrumbs and season them to your taste if you would prefer.
Recommended Tools
- 9×13 casserole dish
- Wide shallow bowl
- Small saucepan
See Full Recipe Card Below
Jump to RecipeHow to Make Easy Chicken Cordon Bleu
- Use a sharp knife to cut a pocket into each chicken breast. Lay out two slices of ham so that the edges are overlapping and place two slices of swiss cheese on the ham and roll them together. Place the rolls into the pocket of each chicken breast.
- Use a toothpick to close the opening. Repeat steps 4 and 5 for all chicken breasts.
- Whisk together the egg and milk in one bowl, put the flour in another bowl, and breadcrumbs in a third bowl.
- Dredge each piece of chicken in the flour, then into the egg mixture, and finally into the breadcrumbs. Repeat for all chicken breasts.
- Place on a baking sheet with ½ a teaspoon of butter on top of each. Bake for 30 minutes at 400 degrees.
- While the chicken is baking, make your sauce by melting butter in a small saucepan, then mixing in the flour until a paste is formed. Add the chicken broth and heavy cream.
- Mix in the dijon mustard and parmesan cheese, stir until melted into the sauce.
- Serve over the cooked chicken cordon bleu.
Tips from Our Recipe Developer
- I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat hammer to flatten the chicken and roll the flattened chicken, ham and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.
- If you would like a crisper coating on your chicken put it under the broiler for the last couple of minutes of baking. Be sure to watch it closely so that it doesn’t burn.
How to Store Chicken Cordon Bleu
- To Store: You can keep this chicken in an airtight container in the fridge for up to 3 days.
- To Freeze: If you prefer to freeze leftovers, allow them to cool completely in the refrigerator first. Then, place in a freezer safe container or large plastic freezer bag and store in the freezer for up to 3 months.
- To Reheat: If frozen, thaw in the fridge overnight before reheating. You can reheat in the oven, air fryer, or simply pop them into the microwave.
Other Easy Chicken Recipes
- Diet Coke Chicken
- Crack Chicken Chili
- Air Fryer Chicken Parmesan
- Peanut Butter Chicken
- King Ranch Chicken Casserole
- Longhorn Parmesan Crusted Chicken
Chicken Cordon Bleu
Serves — 4
Easy Chicken Cordon Bleu is one of my family’s favorite chicken recipes! It’s crunchy on the outside, tender on the inside with ham and gooey melted swiss cheese, and it’s absolutely delicious.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 4 chicken breasts boneless and skinless
- 8 slices ham
- 8 slices swiss cheese
- ½ cup flour
- 1 large egg
- 2 tbsp milk
- 1 cup seasoned breadcrumbs
- 2 tbsp unsalted butter
Sauce:
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ cup chicken broth
- 1 cup half and half cream
- 1 tbsp Dijon mustard
- ⅓ cup finely grated parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400F. Spray a 9×13 casserole dish with non-stick cooking spray. Set aside.
- Use a sharp knife to cut a pocket into each of the chicken breasts. Set aside.
- Lay out 2 slices of ham so that the edges are overlapping. Places two slices of swiss cheese on top of the ham and roll them together.
- Place the ham/cheese roll into the pocket of one of the chicken breasts and use a couple of toothpicks to hold the opening closed. Repeat with the rest of the ham/cheese and chicken breasts.
- Place the flour in a wide shallow bowl or plate. In a separate wide shallow bowl whisk together the egg and the milk. Put the seasoned breadcrumbs in a third wide shallow bowl.
- Dredge each piece of chicken in the flour, then dip it in the egg mixture and finally dredge it in the breadcrumbs making sure that both sides of the chicken breast are covered.
- Place the breadcrumb coated chicken breasts into the prepared baking dish and place ½ a tablespoon of butter on the top of each.
- Bake for 30 minutes, until the chicken is cooked through and a meat thermometer reads 165F.
Sauce:
- Melt the butter in a small saucepan over medium heat.
- Whisk in the flour until a smooth paste is formed.
- Slowly add the chicken broth while stirring continuously. Keep stirring and add in the heavy cream. Continue to cook until the sauce has thickened.
- Mix in the Dijon mustard and the parmesan cheese and stir until the cheese has melted into the sauce.
- Remove from the heat and season to taste with the salt and pepper.
- Serve over the chicken cordon bleu.
Jenn’s Notes
Storage :
- To Store: You can keep this chicken in an airtight container in the fridge for up to 3 days.
- To Freeze: If you prefer to freeze leftovers, allow them to cool completely in the refrigerator first. Then, place in a freezer safe container or large plastic freezer bag and store in the freezer for up to 3 months.
- To Reheat: If frozen, thaw in the fridge overnight before reheating. You can reheat in the oven, air fryer, or simply pop them into the microwave.
- Cordon Bleu usually uses Swiss cheese because it will melt a bit but still hold it’s shape, however, other cheeses, such as mozzarella or Monterey Jack, can be used if you wish. You can either use slices or roll shredded cheese in the ham.
- I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat hammer to flatten the chicken and roll the flattened chicken, ham and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.
- Using seasoned breadcrumbs makes this recipe super easy but you can use plain breadcrumbs and season them to your taste if you would prefer.
- If you would like a crisper coating on your chicken put it under the broiler for the last couple of minutes of baking. Be sure to watch it closely so that it doesn’t burn.
Nutrition Info
Calories: 873kcal | Carbohydrates: 40g | Protein: 58g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1614mg | Potassium: 830mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 3mg | Calcium: 532mg | Iron: 4mg
ive wanted this recipe forever.