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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Michael
Love this recipe. Thanks for the a great cordon bleu recipe.
Tameka
This looks absolutely amazing….it might be the dish that convinces my toddler to try other proteins lol
Kimberley
This chicken cordon bleu was absolutely delicious and so easy to make! I love how you’ve simplified a classic dish—definitely adding this to my dinner rotation.
Kristine
Yum! This recipe for chicken cordon bleu is amazing! I can’t wait to make this for my Mom. She is going to love it.
Beth Pierce
Thanks, Kristine! I hope she loves it.
Karen
oh yummmmm….This was so so good!! One of the best chicken cordon bleu recipes I have tried in quite some time, thank you so much.
Beth Pierce
You are most welcome, Karen!
Molly
Your baked chicken cordon bleu recipe intrigued me. While I didn’t try it myself, the detailed instructions and positive reviews from those who did gave me confidence it’s a winner. Thanks for sharing this tasty-sounding dish!
Kat
I just tried your chicken cordon bleu roll-ups recipe, and it was a hit! Your clear instructions made it easy for a non-expert like me, and the flavors were fantastic.
Beth Pierce
Thanks, Kat! So glad that you liked the chicken cordon bleu! It is one of my favorites.
Lisa
What a fun recipe idea and take on the original. I can see these being a big hit as appetisers at a dinner party.
Laura!
This sounds delicious and I like how it looks too! This seems pretty easy to make, I will have to try this out.
Everything Enchanting
We are chicken lovers too! 😍 I can’t wait to try this baked Chicken Cordon Bleu recipe, looks great!
Tanya
Chicken Cordon Bleu is a timeless classic, and your recipe looks absolutely mouthwatering! 🍗🧀 The combination of crispy chicken, savory ham, and melted Swiss cheese is a winner every time. Plus, that mustard Parmesan cream sauce takes it to the next level.
Beth Pierce
It is a must try, Tanya! You will love it!
Stephanie
I love chicken cordon bleu and now I know how to make it at home. Was not as difficult as I had thought and was quite delish!
Beth Pierce
Thanks, Stephanie! I am so glad that you enjoyed it.
Erik
The family really love this recipe. I make it quite often. I love to serve it over angel hair pasta with roasted broccoli.
Amanda
I love everything about this recipe! So easy yet so elegant.
Kathleen
I have not made chicken cordon blue in years. This recipe did not disappoint. The sauce was a delicious addition.
Beth Pierce
Thanks, Kathleen! I am so glad that you liked it!
Sandra
I’m going.ro substitute wild salmon for the chicken nd see how that turns out 💙
Beth Pierce
Interesting! Please let us know.