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Chicken Cordon Bleu

This baked Chicken Cordon Bleu is a delightful variation of the classic chicken dish that offers simple preparation with easy clean-up, too! You can serve it with a variety of sides, such as steamed vegetables, mashed potatoes, pasta or a simple green salad.

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Easy Chicken Cordon Bleu Recipe

Chicken Cordon Bleu is a classic dish that combines chicken, ham, and cheese. It originated in Switzerland but was popularized in French cuisine. To make it, you typically start with a chicken breast pounded thin, then layer it with slices of ham and cheese, usually Swiss or Gruyère. The chicken is then rolled up, coated in breadcrumbs, and baked or fried until golden and crispy. It’s a delicious and elegant dish often served with a creamy sauce on the side which is also included in this recipe. In my recipe, we’re making aq pocket in the chicken and stuffing it with ham and cheese before popping it into the oven to bake. How do you make baked Chicken Cordon Bleu: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat oven to 400°F. Fit an oven-safe wire rack inside a rimmed baking sheet and spray. Set aside.
  • Chicken – Season the chicken pieces evenly with salt and black pepper.
  • Create a Pocket in the Chicken Breasts – Use a sharp knife to cut a pocket in each chicken breast without cutting all the way through the other side.
  • Ham and Cheese Slices – Place two slices of cheese on top of two slices of ham and tightly roll. Stuff inside the chicken breasts and secure the pocket with toothpicks.
  • Set-Up Dredging Station – First Bowl – dry ingredients, Second Bowl – Beaten egg and milk and Third Bowl – Panko breadcrumbs and grated Parmesan cheese.
  • Coat the chicken pieces in seasoned flour, then dip in egg, letting excess drip off. Dredge in panko-parmesan to coat, pressing to adhere.
  • Transfer to Pan – Place breaded chicken pieces on the prepared wire rack.
  • Butter – Drizzle the chicken pieces with melted butter.
  • Oven – Bake for 25-30 minutes or until the juices run clear and an instant read thermometer registers 160°F when inserted into the thickest portion of the chicken. Broil at the end of baking to brown further.
  • Majke the Dijon Cream Sauce – On the stovetop, melt butter over medium heat in a small heavy bottomed saucepan. Whisk in flour, then whisk in cream, Dijon mustard, Parmesan cheese and nutmeg. Simmer on low until thickened. The sauce will thicken further as it cools.
  • Serve Chicken Cordon Bleu drizzled with sauce garnished with fresh chives.
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How to Make the Best Chicken Cordon Bleu Recipe

  • Key ingredients you’ll need to make homemade Chicken Cordon Bleu: Boneless skinless chicken breasts, thick slices honey ham, thick cut slices Swiss cheese, salt, black pepper, all purpose flour, granulated garlic, onion powder, large egg beaten with milk, Italian seasoned panko breadcrumbs, finely grated Parmesan cheese, melted unsalted butter.
  • Ingredients you’ll need to make the Dijon Cream Sauce: (Optional) Unsalted butter, all purpose flour, heavy cream, Dijon mustard, finely grated Parmesan cheese, ground nutmeg and fresh chives for garnishing.
  • Kitchen tools you’ll need: Large sheet pan with oven safe rack, measuring cups and spoons, three shallow bowls, whisk, cheesegrater, heavy bottomed saucepan, sharp knife and cutting board.
  • You could also use a broiler pan to make this chicken.
  • If you’re unable to find Italian seasoned panko breadcrumbs you can use plain breadcrumbs and ad 1 teaspoon of dry Italian seasoning to the mix.
  • You can use sliced Swiss cheese or Gruyère cheese in this recipe.
  • Wrapping the cheese inside of the ham slices helps to contain it so it doesn’t escape while baking.
  • You can use honey ham or smoked ham in this recipe.
  • Store leftovers chilled in the fridge in an airtight container for up to 3 days. You can reheat on a sheet pan in a preheated 350°F oven for s few minutes or just until heated through.
  • You can also reheat chicken cordon bleu in an air fryer or in single servings in the microwave.
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More Easy Chicken Recipes to Make

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Helpful Kitchen Items:

Chicken Cordon Bleu

Prep Time20 minutes
Cook Time25 minutes
Stand time5 minutes
Total Time50 minutes
Course: Main Course, Poultry
Cuisine: American, French Inspired, Southern
Keyword: baked-chicken-cordon-bleu, chicken-cordon-bleu-recipe
Servings: 4 servings
Calories: 805kcal

Ingredients

  • 4 8 oz boneless skinless chicken breasts
  • 4 1/4 inch thick slices honey ham
  • 4 thick cut slices Swiss cheese
  • 1 1/2 tsp salt divided use
  • 1 tsp black pepper divided use
  • 2/3 cup all purpose flour
  • 1 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1 large egg beaten with 3 Tbsp milk
  • 1 3/4 cups Italian seasoned panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup melted unsalted butter
  • Sauce: (Optional)
  • 2 Tbsp unsalted butter
  • 2 Tbsp all purpose flour
  • 1 1/4 cup heavy cream
  • 3 Tbsp Dijon mustard
  • 3 Tbsp finely grated Parmesan cheese
  • 1/8 tsp ground nutmeg
  • 1-2 Tbsp chopped fresh chives

Instructions

  • Preheat oven to 400°F. Fit an oven-safe wire rack inside a rimmed baking sheet and spray. Set aside.
  • Sprinkle the chicken pieces evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Use a sharp knife to cut a pocket in each chicken breast without cutting all the way through the other side.
  • Place two slices of cheese on top of two slices of ham and tightly roll. Stuff inside the chicken breasts and secure the pocket with toothpicks.
  • Dredge: 1st Bowl – Whisk together flour, remaining salt and black pepper, granulated garlic and onion powder in a shallow bowl.
    2nd Bowl – Beaten egg and milk.
    3rd Bowl – Panko breadcrumbs and grated Parmesan cheese.
  • Working with 1 chicken breast at a time dredge in flour, then dip in egg, letting excess drip off. Dredge in panko-parmesan to coat, pressing to adhere. Place on prepared wire rack.
  • Drizzle the chicken pieces with melted butter. Be gentle so as not to disturb the breading.
  • Bake for 25-30 minutes or until the juices run clear and an instant read thermometer registers 160°F when inserted into the thickest portion of the chicken. Broil at the end of baking to brown further.
  • Dijon Cream Sauce: Melt butter over medium heat in a small heavy bottomed saucepan. Whisk in flour, cooking for 1 minute. Next, whisk in cream, Dijon mustard, Parmesan cheese and nutmeg. Simmer on low for 3-5 minutes, stirring occasionally until thickened. The sauce will thicken further as it cools.
  • Serve Chicken Cordon Bleu drizzled with sauce garnished with fresh chives.

Notes

Please Note: Nutritional data includes optional sauce. 

Nutrition

Serving: 1serving | Calories: 805kcal | Carbohydrates: 44g | Protein: 16g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1530mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2237IU | Vitamin C: 1mg | Calcium: 281mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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