Chicken Cordon Bleu is one of the first recipes I really wanted to master when I was learning to cook. When I was younger, it always felt like the epitome of fine dining, but who knew it was so easy to make?! I wrap thin-sliced ham and melty Swiss cheese inside a succulent chicken breast coated in crispy breadcrumbs to create my own spin on a classic. It’s oven-baked, so there’s no messy frying required, but it’s still so rich and delish!
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My Chicken Cordon Bleu recipe looks as good as it tastes! Oven-baked to perfection, these beauties come out tender in the middle and crunchy on the outside, with a flavor-packed ham and cheese filling. Perfect for when you want something that feels fancy but is actually super simple to make!
What’s in This Chicken Cordon Bleu Recipe?
- Chicken: I prefer boneless, skinless chicken breasts for this recipe since I needed plenty of surface area to roll up the chicken.
- Deli Ham: Any kind will work, just make sure that it is thin-sliced. If desired, you can use prosciutto in place of the ham.
- Cheese: Swiss cheese is the classic choice to create a gooey, melty filling. Gruyere, white cheddar, or fontina will also work.
- Flour: All-purpose flour helps the egg stick to the chicken.
- Eggs: Help the breadcrumbs stick to the chicken.
- Breadcrumbs: Panko breadcrumbs create the crispiest crust, but regular Italian breadcrumbs will work in a pinch.
- Spices: Garlic powder and dried thyme enhance the overall flavor of the dish.
- Butter: Unsalted butter keeps the chicken moist and helps the breadcrumbs brown in the oven.
Tips for Success
- You can use store-bought thin-sliced chicken breasts to save time (skip step 1).
- To tell when the chicken is fully baked, insert an instant-read thermometer into the thickest part of the meat (not into the filling!). It should read 165°F when the meat is fully cooked.
- At the end of the cooking time, you can broil the chicken for a few minutes to increase browning.
How to Store and Reheat
Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through.
I recommend preparing chicken cordon bleu and freezing before baking for the best results. Freeze unbaked chicken cordon bleu in an airtight container for up to 3 months. Let the chicken thaw in the refrigerator overnight before baking according to the recipe.
Serving Suggestions
I like to top my chicken cordon bleu with mustard cream sauce and serve it with rice or mashed potatoes and a side of lemon parmesan broccoli, bacon green beans, or asparagus.
Baked Chicken Cordon Bleu Recipe
Equipment
- Instant Read Meat Thermometer (optional)
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices deli ham thinly-sliced
- 4 ounces freshly grated Swiss cheese
- ¼ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter melted (¼ stick)
Instructions
- Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center of the wrap. Cover with a second piece of plastic wrap. Using a rolling pin or meat mallet, pound the chicken until it is about doubled in size and is an even thickness throughout.4 boneless, skinless chicken breasts
- Remove the top piece of plastic. To the chicken, layer on 2 pieces of ham, then ¼ of the cheese. Start at the smaller pointed end of the breast and use the plastic wrap to roll the chicken into a log. Twist both ends of the plastic wrap to tighten the log. Repeat with the remaining chicken.8 slices deli ham, 4 ounces freshly grated Swiss cheese
- Refrigerate the rolled chicken breasts for 30 minutes or up to overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Grab 3 shallow bowls. In the first, whisk together the flour with a pinch of salt and pepper. In the second bowl, whisk the eggs, and in the third bowl, whisk together the Panko, garlic powder, thyme, and a pinch of salt and pepper.¼ cup all-purpose flour, Kosher salt and freshly ground black pepper, 2 large eggs, 1 cup Panko breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon dried thyme
- Unwrap one chicken breast, gently dredge it in the flour, then the eggs, and finally the panko. Place onto the sheet pan and repeat with the remaining chicken.
- Brush the chicken generously with melted butter and bake for 20-25 minutes until golden and the chicken is cooked through (165°F). Serve and enjoy!2 tablespoons unsalted butter
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Cordon Bleu Step by Step
Pound the Chicken: Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center of the wrap. Cover with a second piece of plastic wrap. Using a rolling pin or meat mallet, pound the chicken until it is about doubled in size and is an even thickness throughout.
Stuff the Chicken: Remove the top piece of plastic. To the chicken, layer on 2 pieces of ham, then 1 ounce of freshly grated Swiss cheese. Start at the smaller pointed end of the breast and use the plastic wrap to roll the chicken into a log. Twist both ends of the plastic wrap to tighten the log. Repeat with the remaining 3 chicken breasts. Refrigerate the rolled chicken breasts for 30 minutes or up to overnight.
Make a Breading Station: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Grab 3 shallow bowls. In the first, whisk together ¼ cup of all-purpose flour with a pinch of salt and pepper. In the second bowl, whisk 2 large eggs, and in the third bowl, whisk together 1 cup of Panko breadcrumbs, ½ teaspoon of garlic powder, ½ teaspoon of dried thyme, and a pinch of salt and pepper.
Bread the Chicken: Unwrap one chicken breast, gently dredge it in the flour, then the eggs, and finally the panko. Place onto the sheet pan and repeat with the remaining chicken.
Bake the Chicken: Brush the chicken generously with 2 tablespoons of melted unsalted butter and bake for 20-25 minutes until golden and the chicken is cooked through (165°F). Serve and enjoy!
I loved the old recipe with the chicken, ham, cheese, and breadcrumbs open faced. I made it all the time. Will you please post it somewhere?
Hi Denise, please click here to view that recipe: https://www.thecookierookie.com/wprm_print/30111