Tender chicken breasts, coated with crispy breadcrumbs, packed with sliced ham and Swiss cheese – who doesn’t love a delectable Chicken Cordon Bleu?! Easy to make and so delicious!
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Why We Love This Chicken Cordon Bleu Recipe
This 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!
- Cheesy. Loaded with melty, creamy Swiss cheese!
- Crispy. Coated with light and airy panko breadcrumbs for the perfect crunch!
- Easy: Made kitchen staples, this gorgeous chicken dish comes together so easily.
Variations on Cordon Bleu Chicken
You can use store-bought thin-sliced chicken breasts to save time (skip step 1). If desired, you can use prosciutto in place of the ham and gruyere, white cheddar, or fontina in place of the Swiss cheese. You can also use Italian breadcrumbs in place of the Panko.
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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.
How to Freeze
We 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.
Serving Suggestions
Top chicken cordon bleu with mustard cream sauce and serve with rice or mashed potatoes; lemon parmesan broccoli, bacon green beans, or asparagus; and/or a Caesar salad.
More Chicken Recipes To Try
- Crockpot Chicken Breasts
- Oven Fried Chicken Breast
- Baked Caesar Chicken
- Baked Ranch Chicken
- Tuscan Chicken
- Air Fryer Chicken Breast
- Creamy Swiss Chicken
Notes from the Test Kitchen
- 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.
Baked Chicken Cordon Bleu Recipe
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Ingredients
- 4 boneless, skinless chicken breasts
- 8 thin slices ham
- 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)
Recommended Equipment
- Instant Read Meat Thermometer (optional)
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 thin slices 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
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!
