Easy Baked Chicken Cordon Bleu: A Healthier Classic Recipe

Baked Chicken Cordon Bleu is a beloved classic that brings elegance and incredible flavor to any dinner table. This recipe features succulent chicken breasts generously stuffed with slices of savory ham and creamy Swiss cheese, all rolled up, coated in seasoned breadcrumbs, and baked until golden and crispy. The final touch is a luxurious, rich Dijon cream sauce that elevates the entire dish, making it a truly unforgettable meal. Perfect for a special occasion or a comforting weeknight dinner, this homemade version proves that gourmet meals can be surprisingly simple to prepare.

Why This Baked Chicken Cordon Bleu Recipe Works

Imagine tender, juicy chicken, perfectly rolled with a savory filling of Swiss cheese and ham, then coated in a delightful crunch of seasoned breadcrumbs and baked to a golden-brown crispness. What’s not to love about Chicken Cordon Bleu? This recipe delivers all the classic flavors and textures you crave, but with an ingenious twist that makes it even better for home cooks.

Traditionally, Chicken Cordon Bleu is pan-fried, which can sometimes result in a heavier dish and a bit of a mess in the kitchen. For this recipe, we’re taking a slightly healthier approach by skipping the oil and baking it in the oven. The result is a wonderfully crispy exterior and a supremely juicy interior, without any compromise on flavor. Baking also simplifies the cooking process, allowing you to achieve culinary perfection with less fuss. The flavors of Chicken Cordon Bleu are so irresistible that we’ve even explored them in other creative ways, like our popular Chicken Cordon Bleu Lasagna recipe, which takes the essence of this dish into a comforting casserole bake.

This baked version ensures that the cheese melts beautifully within the chicken, creating a gooey, flavorful center, while the breading achieves that satisfying crunch. It’s a dish that looks impressive but is surprisingly easy to master, making it a fantastic choice for entertaining guests or simply elevating your family dinner rotation.

Key Ingredients for Baked Chicken Cordon Bleu

Crafting the perfect Baked Chicken Cordon Bleu starts with selecting high-quality ingredients. Each component plays a crucial role in achieving the dish’s signature taste and texture. Below is a list of what you’ll need to create this delectable meal. For precise measurements and step-by-step instructions, please refer to the detailed recipe card at the end of this post.

Ingredient Information and Substitution Suggestions

CHICKEN: For this recipe, boneless, skinless chicken breasts are ideal. The key is to ensure they are pounded to an even 1/2-inch thickness. Depending on their initial size, you might need to slice them in half horizontally before pounding. We found that 6 oz chicken breasts usually don’t require pre-slicing. The goal is a thin, uniform piece of chicken that can be easily rolled without creating an overly bulky final product. This thinness also helps the chicken cook quickly and evenly, ensuring a tender result.
STUFFING (Ham & Swiss): The classic Cordon Bleu filling is ham and Swiss cheese. For the ham, a high-quality deli-sliced ham works best. You can opt for thick-cut slices for a more substantial ham flavor or use 2-4 thinner slices per chicken breast for a more delicate layer. For the Swiss cheese, deli-sliced or pre-packaged slices both work. Other excellent cheese choices that melt well and complement the flavors include Gruyere, Provolone, or even a mild white cheddar if you prefer a different profile. Experiment to find your favorite combination!
BREADCRUMBS: Panko breadcrumbs are highly recommended for their superior crispiness and lighter texture compared to regular breadcrumbs. They create an incredibly satisfying crust when baked. You can use plain panko and season it yourself, or opt for pre-seasoned breadcrumbs for an extra flavor boost. If you’re out of panko, regular breadcrumbs can be used, but the texture might be slightly less crisp.
SAUCE (Dijon Cream Sauce): The rich Dijon cream sauce is what truly sets this dish apart. It starts with a simple roux of butter and flour, creating a velvety base for the milk and Dijon mustard. Freshly grated Swiss or Parmesan cheese can be added to the sauce for an extra layer of savory flavor and richness, though this is optional. Using freshly grated cheese (rather than pre-shredded) ensures it melts smoothly into the sauce, preventing a grainy texture. The tang of Dijon mustard cuts through the richness, balancing the flavors beautifully.

How to Make Baked Chicken Cordon Bleu: Step-by-Step

These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Prepare the Chicken: Place each boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breast until it is an even 1/2-inch thick. This step is crucial for ensuring the chicken cooks evenly and is pliable enough for rolling.
Stuff the Chicken: Remove the plastic wrap from the pounded chicken breast and season both sides generously with salt and pepper. Lay a slice (or multiple thin slices) of ham over the chicken, ensuring it covers most of the surface. Follow with slices of Swiss cheese, arranged to fully cover the ham. Be sure to leave a small border around the edges for easier rolling and sealing.
Roll and Chill: Carefully roll up the chicken breast, starting from one end, making sure to keep the ham and cheese tightly packed inside. The plastic wrap used earlier can be helpful here to assist with a compact roll. Once rolled, wrap the entire chicken breast tightly in new plastic wrap to secure its shape.
Set the Shape: Place the wrapped chicken breasts in the refrigerator for at least 30 minutes. This chilling period helps the chicken retain its rolled shape during the dredging and baking process, preventing the filling from escaping.
Prepare Dredging Station: While the chicken chills, set up your dredging station. In a shallow bowl, combine 1/2 cup all-purpose flour with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir well to ensure the seasonings are evenly distributed. This seasoned flour will be the first layer of your crispy coating.
Egg Wash: In a second shallow bowl, whisk two large eggs. This egg wash acts as the binder, helping the breadcrumbs adhere to the chicken.
Panko Crumbs: In a third shallow bowl, place the 2 cups of panko breadcrumbs. These will provide the ultimate crispiness.
Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with foil or parchment paper for easy cleanup.
Dredge the Chicken: Unwrap each chilled chicken breast. First, dredge it thoroughly in the seasoned flour mixture, ensuring it’s completely coated. Shake off any excess. Next, dip it into the whisked egg mixture, allowing any extra egg to drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure the crumbs stick firmly to all sides. This three-step process creates a robust, crispy crust.
Bake the Chicken: Place the breaded chicken breasts onto the prepared baking sheet, ensuring they are not touching to allow for even crisping.
Cooking Time: Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) as measured by an instant-read thermometer. The cook time may vary depending on the exact size and thickness of your chicken breasts and your oven’s calibration. The breading should be beautifully golden brown and crispy.
Prepare the Dijon Cream Sauce: While the chicken bakes, prepare the rich Dijon cream sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux, cooking for about 1-2 minutes until lightly golden. Slowly whisk in the milk, a little at a time, ensuring the mixture remains smooth and lump-free. Continue to cook, stirring constantly, until the sauce begins to thicken to your desired consistency. Remove from heat and stir in the Dijon mustard. If using, fold in the shredded Swiss or Parmesan cheese until fully melted and incorporated.
Garnish and Serve: Once the chicken is cooked through, transfer it to serving plates. Drizzle generously with the warm Dijon cream sauce. Garnish with a sprinkle of freshly chopped parsley for a touch of color and freshness. Serve immediately and enjoy this restaurant-quality meal at home!

Frequently Asked Questions & Expert Tips

How do I store leftovers?

Store any leftover Baked Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days. It’s best to store the chicken and sauce separately if possible. When reheating the sauce, you may need to add a splash of milk and whisk over low heat on the stovetop to restore its smooth consistency.

Can I freeze chicken cordon bleu?

Yes, chicken cordon bleu freezes exceptionally well *before* baking. To do so, follow the recipe instructions all the way through coating the chicken in panko breadcrumbs. Place the prepared, unbaked chicken breasts in an airtight container, a freezer-safe baking dish, or wrap them individually with plastic wrap and then place them in a large ziptop bag. Ensure they are well-covered to prevent freezer burn and freeze for up to 3 months. When ready to cook, allow the chicken breasts to thaw completely in the refrigerator overnight before baking as directed. Prepare the Dijon cream sauce fresh on the day of serving for the best results.

How can I prevent the cheese from leaking out during baking?

Several tips help prevent cheese leakage:

Pound the chicken thinly and evenly, allowing for a tight roll.
Don’t overfill the chicken; ensure the ham and cheese are centered and don’t extend to the very edges.
Roll the chicken very tightly and securely.
Chilling the rolled chicken for at least 30 minutes (or longer) helps it firm up and hold its shape better during baking.
Ensure the breadcrumb coating is complete and seals the chicken well.

A small amount of cheese oozing is normal, but these steps will minimize it significantly.

Can I make this recipe ahead of time?

Absolutely! You can prepare the chicken cordon bleu up to the point of breading and refrigerate it for up to 12 hours before baking. This makes it a fantastic option for meal prepping or entertaining. Simply cover the breaded chicken loosely with plastic wrap in the refrigerator and bake when ready. The sauce can also be made a day ahead and gently reheated, with a splash of milk added if it thickens too much.

slices of Chicken Cordon Bleu on platter

Serving Suggestions for Chicken Cordon Bleu

Baked Chicken Cordon Bleu is a versatile main course that pairs wonderfully with a variety of side dishes. For a classic presentation, serve it whole or sliced to reveal the enticing ham and cheese filling. Complement its richness with lighter, fresh accompaniments or hearty starches:

Fresh Greens: A crisp dinner salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken and sauce.
Roasted Vegetables: Green beans, asparagus, broccoli, or roasted carrots tossed with herbs and a touch of olive oil are excellent choices. Their natural sweetness and slight char beautifully complement the savory chicken.
Potatoes: Creamy mashed potatoes, roasted baby potatoes, or even scalloped potatoes make a comforting and satisfying pairing, perfect for soaking up every last drop of the Dijon cream sauce.
Rice Pilaf: A simple rice pilaf or couscous can also be a light yet flavorful side that balances the meal.
Wine Pairing: For those who enjoy wine, a crisp white wine like a Chardonnay (unoaked or lightly oaked), Sauvignon Blanc, or a dry Riesling would pair beautifully with the flavors of the chicken, ham, and creamy sauce.

While Chicken Cordon Bleu often appears on restaurant menus as a sophisticated dish, this baked version demonstrates just how simple it is to prepare a gourmet meal right in your own kitchen. Impress your family and friends with this timeless classic – it’s sure to become a cherished recipe!

More Delicious Chicken Recipes

Garlic Chicken
Chicken Marsala
Chicken Piccata
Chicken Stroganoff
Chicken Cacciatore
Chicken Tetrazzini
Oven Fried Chicken
Chicken Milanese

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Baked Chicken Cordon Bleu Recipe

This baked version of the classic Chicken Cordon Bleu skips the pan-frying for a slightly healthier, yet equally delicious result. Enjoy crispy chicken, savory ham, and melted Swiss cheese with a rich Dijon cream sauce.

5 from 21 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American, French

Servings: 4 servings

Total Time: 50 mins

Calories: 828

Author: Amanda Davis

Ingredients

4 boneless, skinless chicken breasts (6 oz each)
Salt and pepper to taste
4 slices deli ham (thick sliced, or more if using thin slices)
8 ounces Swiss cheese (sliced)
½ cup all-purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
2 large eggs
2 cups panko breadcrumbs

Dijon Cream Sauce

2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
2 cups whole milk
2 Tablespoons Dijon mustard
½ cup Swiss cheese (shredded, optional)
Fresh chopped parsley (optional, for garnish)

Things You’ll Need

Kitchen mallet
Baking sheets
Mixing bowls

Before You Begin / Expert Tips

Depending on the size of your chicken breasts, you may need to slice them in half first to get them to be 1/2 inch thick after pounding. We used 6 oz boneless skinless chicken breasts (each) without the need to slice them in half first. You don’t want large mounds of chicken cordon bleu, this dish is known for its thin, rollable chicken.
There are a variety of ham and Swiss options available. I requested a thick-cut ham sliced at the deli counter. If you’d like to use thinner slices, you will need 2-4 per chicken breast. Swiss cheese can be purchased in larger slices from the deli as well – thick or thin.
Some cheese may ooze from the chicken at the end of the bake time. Try to contain as much of it as possible within the wrapped chicken by ensuring a tight roll and good coating.
Wrapping the rolled chicken breasts with plastic wrap and allowing them to set for 30 minutes does help them hold their shape while dredging and baking. You can also prepare them up to 12 hours in advance of cooking them, storing them wrapped in the refrigerator.
Swiss or Parmesan cheese add a little more flavor to the Dijon cream sauce, but they are optional. Be sure to use freshly grated cheese so that it melts into the sauce smoothly.
Panko breadcrumbs are crunchy and hold up well. You can also use seasoned breadcrumbs for more flavor, or add your own herbs and spices to plain panko.
Do not overcrowd your baking sheet. Give each chicken breast enough space to allow for even airflow and crisping.

Instructions

Place each chicken breast between two sheets of plastic wrap and use a mallet to flatten the chicken breast no more than 1⁄2” thick.
Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice(s) to cover the chicken breast. Cover with slices of Swiss cheese.
Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact. Wrap the plastic wrap completely around the chicken breast to keep it in place.
Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
Meanwhile, prepare a dredging station. Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine.
In a second bowl, whisk the two eggs.
In a third bowl, place the panko crumbs.
Preheat oven to 350°F (175°C).
Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko.
Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
Bake for 30-40 minutes or until the internal temperature registers 165°F (74°C) on an instant-read thermometer. (Cook time will vary depending on the size/thickness of the chicken breasts).
Prepare the Dijon cream sauce by melting the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and Swiss cheese (if using). Pour Dijon sauce over baked chicken as desired.
Garnish with freshly chopped parsley and serve immediately.

Recipe Video

Nutrition Information

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.