Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Chicken Cordon Bleu

close up shot of a piece of chicken cordon bleu on a plate
Stuffed with layers of ham and cheese and smothered in a simple sauce, this oven baked chicken cordon bleu is an easy recipe that will become a family favorite.
Jump to Recipe
Table of Contents
  1. CHICKEN CORDON BLEU INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN CORDON BLEU RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

The divine ham and cheese stuffing in this chicken cordon bleu takes a regular piece of chicken and makes it extra fancy. The cheese melts making the inside ooey gooey once you cut into these tender chicken breasts and the creamy sauce on top is rich and delicious. 

For more chicken recipes, try our stuffed chicken breast or crack chicken casserole.

CHICKEN CORDON BLEU INGREDIENTS

You’ll need:

  • 4 chicken breasts, boneless and skinless
  • 8 slices ham
  • 8 slices swiss cheese
  • ½ cup flour
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup seasoned bread crumbs
  • 2 tablespoons unsalted butter

For the Sauce

  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup chicken broth
  • 1 cup half and half cream
  • 1 tablespoon Dijon mustard
  • ⅓ cup finely grated parmesan cheese
  • salt and pepper to taste

SUBSTITUTIONS AND ADDITIONS

CHEESE: Cordon bleu usually uses Swiss cheese because it will melt a bit but still hold its shape; however, other cheeses, such as mozzarella or Monterey Jack, would be a great option as well. You can either use slices or roll shredded cheese in the ham.

BREAD CRUMBS: Using seasoned bread crumbs makes this recipe super easy, but you can use plain breadcrumbs and season them to your taste if you would prefer. If you want to add extra crunch to your breading, you could also use panko breadcrumbs.

HAM: Any type of thinly sliced ham will work for this great recipe. You can choose black forest ham or another type if you prefer. You could also use prosciutto instead of ham in this recipe.

kitchen tools you actually need

HOW TO MAKE THIS CHICKEN CORDON BLEU RECIPE

PRO TIP:

This is a great recipe to make ahead of time. Prep the chicken and store in a casserole dish in the refrigerator until you are ready to bake. 

STEP ONE: Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with non-stick cooking spray. Set aside.

STEP TWO: Use a sharp knife to cut a pocket into each of the chicken breasts. Set aside.

PRO TIP:

I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat mallet to flatten the chicken and roll the flattened chicken, ham, and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.

STEP THREE: Lay out 2 ham slices so that the edges are overlapping. Place two slices of swiss cheese on top of the ham and roll them together.

STEP FOUR: Place the ham/cheese roll into the pocket of one of the chicken breasts and use a couple of toothpicks to hold the opening closed. Repeat with the rest of the ham/cheese and chicken breasts.

STEP FIVE: Place flour in a wide shallow bowl or plate. In a separate wide shallow bowl, whisk together the egg and the milk. Put the seasoned breadcrumbs in a third wide shallow dish.

STEP SIX: Dredge each chicken bundle in the flour, then dip it in the egg mixture, and finally dredge it in the breadcrumbs, making sure that both sides of the chicken breast are covered.

STEP SEVEN: Place the breadcrumb coated chicken breasts into the prepared baking dish and place ½ a tablespoon of butter on the top of each.

PRO TIP:

At this stage, you can cover the baking dish and store it in the fridge to bake later.

STEP EIGHT: Bake for 30 minutes until the chicken is cooked through and a meat thermometer reads 165°F.

PRO TIP

If you would like a crisper coating on your chicken, put it under the broiler for the last couple of minutes of baking until golden brown. Be sure to watch it closely so that it doesn’t burn.

For the Parmesan Sauce

STEP ONE: Melt the butter in a small saucepan over medium heat.

STEP TWO: Whisk in the flour until a smooth paste is formed.

STEP THREE: Slowly add the chicken broth to the flour mixture while stirring continuously. Keep stirring and add in the heavy cream. Continue to cook until the sauce has thickened.

STEP FOUR: Mix in the dijon mustard and the parmesan cheese and stir until the cheese has melted into the sauce.

STEP FIVE: Remove from the heat and season to taste with the salt and pepper.

STEP SIX: Serve over the chicken cordon bleu.

HOW TO SERVE

A green bean casserole and crusty baguette would be the perfect complement to this easy chicken cordon bleu recipe. This recipe is easy enough to make for a busy weeknight but fancy enough to serve to company.

STORAGE

IN THE FRIDGE: You can keep this classic chicken cordon bleu in an airtight container for up to 3 days in the refrigerator. 

IN THE FREEZER: If you would like to freeze leftovers of this chicken cordon bleu bake, allow them to cool completely in the refrigerator before placing them in a freezer-safe container or large sealable freezer bag and storing them in the freezer. This chicken can be stored frozen for up to 3 months. Let chicken thaw in the refrigerator overnight before reheating.

Delicious tender chicken smothered in cream sauce and stuffed with plenty of cheesy goodness, this chicken cordon bleu casserole will be a winner every time.

FREQUENTLY ASKED QUESTIONS

Is it safe to put toothpicks in the oven?

Toothpicks are perfectly safe to put in the oven to hold your chicken together. An alternative is to use small sections of dried spaghetti to hold the chicken closed.

Can I make this dish ahead of time?

This traditional cordon bleu can be prepared ahead of time and stored in the fridge until you are ready to bake it.

Can I use different cheese in this recipe?

While Swiss cheese tends to hold up the best in this recipe, you could substitute it for mozzarella or Monterey Jack cheese.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of a piece of chicken cordon bleu on a plate

Chicken Cordon Bleu

5 from 2 votes
Stuffed with layers of ham and cheese and smothered in a simple sauce, this oven baked chicken cordon bleu is an easy recipe that will become a family favorite.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 chicken breasts boneless and skinless
  • 8 slices ham
  • 8 slices swiss cheese
  • ½ cup flour
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup seasoned bread crumbs
  • 2 tablespoons unsalted butter

Sauce

  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup chicken broth
  • 1 cup half and half cream
  • 1 tablespoon Dijon mustard
  • cup parmesan cheese finely grated
  • salt and pepper to taste

Instructions
 

Chicken

  • Preheat the oven to 400°F. Spray a 9×13 casserole dish with non-stick cooking spray. Set aside.
  • Use a sharp knife to cut a pocket into each of the chicken breasts. Set aside.
  • Lay out 2 slices of the ham so that the edges are overlapping. Place two slices of swiss cheese on top of the ham and roll them together.
  • Place the ham/cheese roll into the pocket of one of the chicken breasts and use a couple of toothpicks to hold the opening closed. Repeat with the rest of the ham/cheese and chicken breasts.
  • Place the flour in a wide shallow bowl or plate. In a separate wide shallow bowl, whisk together the egg and the milk. Put the seasoned breadcrumbs in a third wide shallow bowl.
  • Dredge each piece of chicken in the flour, then dip it in the egg mixture, and finally dredge it in the breadcrumbs, making sure that both sides of the chicken breast are covered.
  • Place the breadcrumb coated chicken breasts into the prepared baking dish and place ½ a tablespoon of butter on the top of each.
  • Bake for 30 minutes until the chicken is cooked through and a meat thermometer reads 165°F.

Sauce

  • Melt the butter in a small saucepan over medium heat.
  • Whisk in the flour until a smooth paste is formed.
  • Slowly add the chicken broth while stirring continuously. Keep stirring and add in the heavy cream. Continue to cook until the sauce has thickened.
  • Mix in the Dijon mustard and the parmesan cheese and stir until the cheese has melted into the sauce.
  • Remove from the heat and season to taste with the salt and pepper.
  • Serve over the chicken cordon bleu.

Notes

PRO TIP: This is a great recipe to make ahead of time. Prep the chicken and store in a casserole dish in the refrigerator until you are ready to bake. 
 
PRO TIP: I find it easier to cut a pocket into the chicken to put the roll of ham and cheese in, however, you can also use a meat mallet to flatten the chicken and roll the flattened chicken, ham, and cheese all together. Be sure to use toothpicks to secure it so that it doesn’t unroll.
 
PRO TIP: If you would like a crisper coating on your chicken, put it under the broiler for the last couple of minutes of baking until golden brown. Be sure to watch it closely so that it doesn’t burn.

Nutrition

Calories: 997kcal | Carbohydrates: 41g | Protein: 83g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 1725mg | Potassium: 1260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 6mg | Calcium: 528mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Clancy says

    5 stars
    Excellent! I’ve always wanted to make chicken cordon bleu but was intimidated with the prep steps. Loved, loved, and followed all instructions as written. Your recipe was easier than others I’ve read and it was surprisingly easy to make. I’m no longer intimidated. The key for deciding to jump into this recipe is I’m a visual person when reading. It’s your step-by-step photos that convinced me I could make this, so I’m grateful to you taking your time to add your photos.

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤