You just found the best chicken cordon bleu recipe ever. Baked in the oven instead of fried, you don’t have to worry about any excess oil — or breaking out the deep fryer. Plus, I serve my cordon bleu chicken with a special homemade Dijon sauce instead of store-bought options.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
This is the BEST Recipe for Chicken Cordon Bleu
My cordon bleu chicken is baked instead of fried, making it more wholesome than other popular recipes.
That doesn’t mean it isn’t just as hearty and comforting. A great option for family dinner, the chicken breast, Swiss cheese, and savory ham pair perfectly together.
I was once intimidated by chicken cordon bleu in the oven, but once I tried it, I realized just how easy it is.
My homemade Dijon mustard sauce is also very easy to make and worth the extra few minutes. Serve with green beans, noodles, or your choice of sides!
What is Chicken Cordon Bleu?
Chicken cordon bleu is a classic Swiss dish made with chicken breasts that are stuffed with ham and Swiss cheese. Cordon bleu is French for “blue ribbon,” which signifies gourmet cooking. It’s a very popular dish across the world thanks to its unique combination of flavors and textures.
As a note, remember that my recipe for cordon bleu chicken is baked, not fried.
Baked Chicken Cordon Bleu Ingredients
- Chicken Breasts – boneless, skinless
- Swiss Cheese
- Ham – sliced
- Panko Breadcrumbs
- Eggs
- All-Purpose Flour
- Butter – unsalted
- Heavy Cream
- Dijon Mustard
- Parmesan Cheese – grated
- Salt and Pepper
- Fresh Parsley – for garnish
What Cheese is in Chicken Cordon Bleu?
Traditionally, Swiss cheese is in chicken cordon bleu. I’m also using it in my version, as I wanted to stay as close to the original recipe as possible. Some other variations use Gruyere or even mozzarella instead.
How to make Chicken Cordon Bleu (Oven)
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 375 degrees F and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
STEP TWO: Use a sharp knife to slice a slit in the side of each chicken breast to create a pocket for the ham and cheese filling. Be sure not to cut through the chicken.
STEP THREE: Place 2 slices of Swiss cheese on a slice of ham, then add another slice of ham over the cheese. Tightly roll it so the cheese is inside. Repeat so that you have enough roll-ups for each chicken breast.
STEP FOUR: Insert the cheese and ham roll-up into the pocket and secure it with toothpicks if needed. Sprinkle a bit of salt and pepper on top and repeat with each breast.
STEP FIVE: Create your dredging stations. Add the flour to a shallow bowl, beat the eggs, and add them to another bowl, and finally, add the breadcrumbs into a third bowl.
STEP SIX: Dip each piece of chicken into the flour, then the egg wash, then the breadcrumbs until evenly coated. Remember to shake off any excess flour or egg as you go.
STEP SEVEN: Add the cordon bleu chicken in a single layer to the lined baking sheet. Bake for 25-30 minutes or until the breadcrumbs are golden brown and the internal temperature is 165 degrees F.
STEP EIGHT: Make the Dijon sauce while the chicken bakes. Whisk the heavy cream into the melted butter and cook over medium heat for about 1 minute. Add the mustard and Parmesan cheese and simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
STEP NINE: When your recipe for cordon bleu chicken is baked, remove the toothpicks and drizzle with the creamy sauce. Garnish with fresh parsley, serve, and enjoy!
Baked Chicken Cordon Bleu Sides
Serve your cordon bleu chicken with vegetables such as green beans or roasted carrots and asparagus, egg noodles, mashed potatoes, rice pilaf, or some crusty bread.
It’s a pretty hearty main dish, so if you want to keep things lighter, I suggest pairing it with a fresh salad or a small bowl of soup!
How to Store the Cordon Bleu Chicken
Store leftover chicken cordon bleu in an airtight container in the fridge after it has cooled completely. When properly stored, it will keep for up to 3-4 days.
To reheat, preheat your oven to 350 degrees F. Brush with a bit of olive oil to keep it from drying out, then place the chicken cordon bleu in the oven for about 10-15 minutes or until heated through.
Best Chicken Cordon Bleu Recipe FAQs
Why is Cordon Bleu so famous?
The recipe for chicken cordon bleu is famous for its perfect blend of flavors and textures. It features tender chicken breast, savory and salty ham, and mild Swiss cheese and is breaded before it’s baked (or fried) to perfection.
People love it so much that April 4 is National Cordon Bleu Day, and a famous cooking school in Paris bears the name, too.
How do you keep cheese from melting out of stuffed chicken?
To keep the cheese from melting out of stuffed chicken, make sure to use Swiss or Gruyere, as they have higher melting points than other types of cheese.
You’ll also want to use toothpicks to secure the chicken pieces before you bread them. This ensures everything stays in place and the cheese doesn’t come spilling out.
What is the difference between chicken cordon bleu and chicken Kiev?
Chicken cordon bleu is made with chicken breasts stuffed with ham and cheese that are breaded and then baked or fried. On the contrary, chicken Kiev features chicken that has been pounded flat, filled with herb butter, then rolled, breaded, and fried.
Additionally, chicken cordon bleu originated in Switzerland, while chicken Kiev is from Ukraine.
More Chicken Recipes:
- Chicken Cacciatore
- White Chicken Chili
- Lemon Chicken
- Chicken Spaghetti Casserole
- Easy Chicken Pot Pie
- Oven Roasted Chicken
- Baked Chicken Legs
- Baked Split Chicken Breasts
Best Chicken Cordon Bleu Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 8 Swiss cheese slices
- 8 ham slices
- salt to taste
- pepper to taste
- 2 cups panko breadcrumbs
- 2 eggs beaten
- 1 cup all-purpose flour
Dijon Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/3 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- fresh parsley for garnish
Instructions
- Set your oven to 375 degrees F (190 degrees C) and line your rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Set the baking sheet aside.
- Take each chicken breast and make a pocket by carefully cutting a slit on the sides of the chicken with a sharp knife without cutting through the chicken.
- Place 2 slices of Swiss cheese on a slice of ham, add another slice of ham over the cheese, and tightly roll it up so that the cheese is inside.
- Wedge the roll into the pocket and then secure it with toothpicks if needed. Sprinkle a pinch of salt and black pepper on the chicken.
- Spread flour in a shallow bowl. Dip each chicken roll in flour, and then in the egg wash, and finally roll them in breadcrumbs until fully coated. Be sure to shake off any excess flour and egg wash before rolling it in breadcrumbs for a more even coating.
- Arrange the coated chicken rolls on the baking sheet without overcrowding.
- Bake the chicken in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the breadcrumbs are golden brown.
- While the chicken is baking, melt butter in a saucepan over medium heat.
- Whisk in heavy cream to the melted butter and cook for about 1 minute. Add Dijon mustard and Parmesan cheese.
- Simmer the chicken cordon bleu sauce for 2-3 minutes until the sauce thickens.
- Season it with salt and pepper to taste.
- Remove the toothpicks from the chicken and drizzle with the creamy sauce.
- Garnish with fresh parsley, serve, and enjoy!
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
can you fix this ahead and then bake next day?
Hi Terry, This recipe is best prepped and baked on the same day. The breadcrumb coating could get very soggy in the fridge overnight, which would change the desired result. I hope this helps!