This classic baked Chicken Cordon Bleu Recipe features crispy breaded chicken breasts stuffed with ham and Swiss cheese and drizzled with a delicious mustard Parmesan cream sauce. It’s baked in the oven for a healthier alternative and easier clean-up.
This recipe is a family favorite, and I love to serve it with a fresh garden salad, roasted asparagus, and rosemary potatoes.
This chicken cordon bleu recipe is easy to make and incredibly delicious! Chicken cordon blue is tender chicken breasts filled with ham and melted cheese, topped with a crispy breadcrumb coating, and drizzled with a Parmesan mustard cream sauce. Perfect for a weeknight dinner or a special occasion.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: I use two oversized chicken breasts. If that is unavailable, it is best to use four chicken breasts.
- Panko bread crumbs: I like the crispiness of Panko, but you could use regular bread crumbs or homemade.
- Cheese: Swiss or Gruyere for a traditional taste
- Ham: there are so many good choices, like Black Forest or Pesto Parmesan from Boar’s Head
- Mustard: I like the flavor from a Dijon or a spicy brown mustard
How to Make Chicken Cordon Bleu
This elegant dish is a breeze to make in just a few steps. This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Set up your breading station. Split and pound the chicken breast thin. This will make it so much easier to roll them.
Layer the chicken breasts with ham and Swiss cheese. Roll them tight and secure with a toothpick.
Bread the chicken, spritz with olive oil, and bake until the chicken cooks through.
Make the Parmesan Dijon sauce on the stovetop. Remove the toothpicks and drizzle with the sauce. Enjoy!
Preparation Tips
- Pound the chicken breasts thin to make them easier to roll.
- Use freshly shredded Parmesan Cheese in the sauce. It is so flavorful and does make a difference.
- Boars Head sells some fabulous deli hams and cheeses. I like the Tavern Ham and the Pesto Parmesan Ham.
- For added crispiness, spritz breaded chicken breasts with a bit of olive oil before baking.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy in the kitchen.
Serving Suggestions
- Pasta: Parmesan pasta, asparagus pasta, mushroom pasta
- Potatoes: fondant potatoes, twice-baked potato casserole, smashed potatoes
- Vegetables: creamed spinach, honey-roasted carrots, brussels sprouts with bacon
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for 10-12 minutes or in the air fryer at 350 degrees for 4-5 minutes or until heated through.
To freeze unbaked, follow through step #4 and individually wrap the chicken breasts in plastic. Place in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge and bake as directed.
Chicken Cordon Bleu Recipe
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner pieces
- kosher salt and fresh ground black pepper
- 2 eggs
- 1 tablespoon milk
- ½ cup all purpose flour
- 1 ¼ cups panko bread crumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 slices deli size baby Swiss
- 4 slices deli style ham
- olive oil
Parmesan Dijon cream sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 1 ½ tablespoons dijon mustard
- ½ cup shredded parmesan cheese
- 1 tablespoon fresh chopped Italian parsley optional
Instructions
- Preheat the oven to 375 degrees. Pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
- Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
- Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham. Roll up the chicken breasts tightly and secure them with a toothpick.
- Dip each rolled chicken bundle in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko breadcrumbs.
- Place on a baking sheet covered with parchment paper. Spritz them with a little olive oil or cooking spray. Bake for 25-30 minutes or until golden brown and cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Cover loosely with an aluminum foil tent.
- Meanwhile, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in milk and cook until slightly thickened, about 2 minutes. Turn the heat to low and whisk in the Dijon mustard and Parmesan cheese. Cook until the cheese is melted; whisking constantly.
- Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
Notes
- Pound the chicken breasts thin to make them easier to roll.
- Use freshly shredded Parmesan Cheese in the sauce. It is so flavorful and really does make a difference.
- Boars Head sells some fabulous deli hams and cheeses. I really like the Tavern Ham and the Pesto Parmesan Ham.
- For added crispiness, spritz breaded chicken breasts with a little olive oil before baking.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer comes in very handy in the kitchen.
Nutrition
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Erica Schwarz
This chicken is SO GOOD! I could take a bath in this sauce, it was delicious. Thanks for the recipe!
Lindsay Cotter
This chicken cordon bleu was a big hit for dinner! I can understand why it’s a family favorite!
Tammy
This is so amazing! My family really loved it!
wilhelmina
This was fabulous! I have always heard about chicken cordon blue but had never tried it. I have been missing out!
Lauren Kelly
My family loves this dish, even my picky 11 year old! Thank you!
Laura
This dish was the main event at dinner last night. Our whole family RAVED about how great it was, and better than restaurant quality! Thank you for sharing your recipe, it’s being moved to my “Favorites” board!
Beth Pierce
Thanks so much Laura! So glad that you liked it! Have a fabulous weekend!!
Cyndy
Looks fantastic. I love the idea of using Provolone instead of Swiss. I am inspired to make this just based on those scrumptious photos!
Catherine
These look perfect with the melted cheese and crispy coating…I haven’t made chicken cordon bleu in ages. I know my family would love this for dinner. Need to make this soon!
Chris
cordon bleu is my absolute FAVOURITE and your version looks beyond delicious 🙂
Erika
This looks so flavorful! I’m pinning to try later.
Angela
I am in love with this recipe! It’s just the comfort food I need in my life right now. So full of flavor, this recipe is a keeper for sure!
Barbara
after I make these can I freeze them?
Beth Pierce
I have never tried although I don’t see why you couldn’t.
Kimberly
looks awesome definitely going to try it!
bpierce
Thanks so much for the complement. Happy Cooking!
Susie
“Small town woman” should read “St. Loius Gal” after researching Provel. Goggle “Provel” and you will learn it’s a St. Louis concoction.
bpierce
So true and so funny Susie!!! Actually I live about 50 miles out of St. Louis but we still have it available here. Provolone is a good substitute and a close second!
nancy eason
Looks like a yummy recipe. I’m going to try it this week. Thank you for sharing!
bpierce
My pleasure Nancy! Happy cooking!
Belinda Duke
What is provel and is there a substitute for it? I’ve never heard of it.
bpierce
Provel is a combination of cheddar, provolone and swiss. If it is not available in your neck of the woods use provolone. Happy cooking!