This Chicken Cordon Bleu is filled with ham and Swiss, coated in a seasoned Parmesan panko crust, and baked until golden and crispy. It costs just $3.04 per serving and has a melty, cheesy center.
Chicken Cordon Bleu is one of my family’s favorite special occasion dinners. The crispy coating, melted Swiss, and ham make every bite feel impressive. After 14 years of developing recipes, I know the best dinners often look harder to make than they really are, and this one proves it every time.
Why You’ll Love This Recipe!
- Budget Friendly: Just $18.23 total for a restaurant style dinner.
- Baked, Not Fried: The panko and Parmesan crust gets crispy and golden in the oven.
- Crispy Coating: Regular breadcrumbs and panko create the perfect crust.
- Make Ahead: Assemble and refrigerate overnight, then bake when ready.
If you love easy restaurant-quality chicken recipes like this one you will also love our Spinach Stuffed Chicken Breast, Chicken Piccata, and Alice Springs Chicken. They are all budget-friendly, made with simple ingredients, and the kind of impressive chicken dinners your family will request for every special occasion.
What is Chicken Cordon Bleu?
Chicken Cordon Bleu is made with pounded chicken breast wrapped around ham and Swiss cheese, then breaded and cooked until golden. The name means “blue ribbon” in French and is associated with culinary excellence.
Traditional versions are often fried, but this baked version uses a crispy panko coating for a golden crust and melty cheese center.
Ingredients
- Chicken Breasts: Pound to ¼ inch thickness so they roll easily and cook evenly. Thin sliced chicken breasts also work.
- Ham: Use thin deli sliced ham so it rolls easily. Black Forest or honey ham both work well.
- Swiss Cheese: Melts beautifully and gives the classic flavor. Gruyère or provolone are good substitutes.
- Salt and Pepper: Season both sides of the chicken before rolling.
- Regular Breadcrumbs: Help create an even coating when combined with panko.
- Panko Breadcrumbs: Add a light, crispy texture to the crust.
- Parmesan: Adds salty flavor and helps the coating turn golden.
- Eggs: Lightly beat and use them to help the breadcrumb mixture stick to the chicken.
Carrie’s Tip: Pound the chicken to an even ¼ inch thickness before rolling. This helps prevent tearing, keeps the filling inside, and ensures the chicken cooks evenly. Use plastic wrap and a meat mallet or heavy skillet to pound from the center outward.
How to Make Chicken Cordon Bleu
Here’s how you can make your own chicken cordon bleu.
Step 1 – Prepare Oven and Baking Dish – Preheat the oven to 400 degrees F and spray a 9X13 baking pan or large baking sheet with a non stick cooking spray.
Step 2 – Pound the Chicken – Gently pound the chicken breast until it’s 1/4-1/2” thick. I place a piece of plastic wrap on top of the chicken and beat with a wooden meat mallet or rolling pin. Be careful not to over beat as the chicken will tear.
Step 3 – Season Chicken – Then lay the chicken on a work surface and season it with salt and pepper.
Step 4 – Top with ham and cheese – Top each chicken with a slice of the ham and a slice of the cheese. Roll the chicken and set them aside seam down.
Step 5 – Whisk Eggs – Then place the eggs in a shallow bowl and whisk them.
Step 6 – Mix together breadcrumbs and cheese – Then stir the breadcrumbs and Parmesan cheese together in a separate shallow bowl.
Step 7 – Coat Chicken – Dip each piece of chicken into the eggs to coat. Then dip the chicken into the breadcrumbs mixture to fully coat it.
Step 8 – Coat Chicken in Breadcrumbs – Pat the breadcrumbs into the chicken to make sure that it sticks to all the sides of the chicken.
Step 9 – Place Chicken in Baking Dish – Then place the chicken in the baking pan.
Step 10 – Top with Cooking Spray – Spray the tops of the breaded chicken in the baking pan with a non-stick cooking spray. You can also brush with melted butter.
Step 11 – Bake Chicken – Bake the chicken at 375 degrees for 25 – 30 minutes in medium heat until the chicken reaches an internal temperature of 165 degrees F. Make sure to only check the chicken layer when checking for the doneness of the chicken.
Step 12 – Let chicken rest – Then let the chicken rest for 5 minutes (the chicken will continue to cook as it sits) and then it’s ready to enjoy!
How to Keep the Filling from Falling Out
This is a common problem when making Chicken Cordon Bleu, but it is easy to prevent.
- Pound Evenly: Pound the chicken to about ¼ inch thick.
- Leave a Border: Keep about ½ inch around the edges free of filling.
- Do Not Overfill: Use one slice of ham and one slice of cheese.
- Roll Tightly: Roll from the short end to help keep the filling inside.
- Secure With Toothpicks: Use 2 to 3 toothpicks to hold each roll closed.
- Place Seam Side Down: This helps keep the roll sealed while baking.
The Dijon Cream Sauce
Chicken Cordon Bleu is often served with a Dijon cream sauce. This easy 5-minute version adds rich, creamy flavor and makes the dish feel restaurant worthy.
Ingredients:
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions: Melt the butter in a small saucepan over medium heat. Whisk in the Dijon mustard, then add the heavy cream, garlic powder, salt, and pepper. Simmer for 3 to 4 minutes, stirring often, until slightly thickened. Serve warm over the Chicken Cordon Bleu.
Variation Ideas
- Change the Meat – Instead of ham use prosciutto in this recipe. You can also use black forest ham or smoked ham. We have used smoked bacon as an alternative.
- Chicken – We usually filet our chicken to make thinner, even pieces. But they also have thin slices of chicken that you can get at the store. This might save you time from pounding your chicken thin.
- Use other cheeses – Use provolone cheese instead of swiss cheese. We have also used slices of cheddar cheese or grated cheese. The sliced cheese provides a thicker layer but the grated cheese melts into the chicken.
- Breadcrumb Options – We like mixing breadcrumbs with panko breadcrumbs so it gives it that crunchy flavor. Instead of breadcrumbs, use a seasoning blend of oregano, garlic powder and onion powder. Try crushed cornflakes or rice cereal instead. We usually use what we have.
Serving Suggestions
This chicken cordon bleu recipe is a hearty, rich recipe that is perfectly served with a light side. These are our favorite sides that we have served with this recipe.
- Steamed Broccoli
- A Garden Green Salad
- Instant Pot Brown Rice
- See more Chicken Cordon Bleu Sides for more easy ideas.
Pan Frying Method vs Baking
Baked: This is the best method when making multiple servings at once. Bake the chicken for 25 to 30 minutes, or until it reaches an internal temperature of 165°F.
Pan Fried: For a crispier texture, sear the rolls in olive oil for 3 to 4 minutes per side. Then transfer them to a baking dish and bake at 375°F until the chicken reaches an internal temperature of 165°F.
Make Ahead and Freezer Instructions
Make Ahead: Prepare the chicken based on the instructions, then refrigerate for up to 24 hours in a baking dish. Bake straight from the refrigerator and add about 5 minutes to the cooking time.
Freeze Unbaked: Freeze the assembled chicken on a baking sheet until solid, usually takes about an hour. Then transfer to a freezer safe bag for up to 3 months. Bake from frozen at 375°F for 45 to 50 minutes, or until the chicken reaches 165°F.
Freeze Baked Leftovers: Cool completely and freeze for up to 3 months in a freezer safe container or bag. Thaw overnight in the refrigerator and reheat covered at 325°F for about 20 minutes in the oven.
Storage Instructions
Refrigerator
- Store in an airtight container for up to 3–4 days. Always remove all toothpicks before storing.
Reheating
- Reheat covered loosely with foil at 325°F for 15 to 20 minutes. The microwave also works, but it will soften the crispy coating.
Frequently Asked Questions
It is possible that the chicken may not have been pounded thin enough, rolled tightly, or secured with toothpicks.
Swiss is the best choice, but Gruyere adds a richer flavor and provolone is a good mild substitute.
Use an instant-read thermometer inserted into the thickest part of the chicken. It is done when the internal temperature reaches 165 degrees.
More Easy Oven Baked Chicken Recipes
If you make it, leave a star rating and comment below. I love hearing whether you served it with the Dijon cream sauce and what your family thought!
Chicken Cordon Bleu
Ingredients
- 6 Boneless Skinless Chicken Breasts
- 6 thin Slices of Ham
- 6 Slices of Swiss cheese
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Breadcrumbs
- ½ cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 2 large eggs
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch baking dish or large baking sheet with nonstick cooking spray.
- Place boneless skinless chicken breasts between two sheets of plastic wrap. Gently pound each breast to ¼ to ½-inch thick using a meat mallet or rolling pin. Be careful not to pound too hard or the chicken may tear.
- Arrange the chicken on a clean work surface and season both sides with salt and black pepper.
- Place thin slice of ham and slice of Swiss cheese on each chicken breast.
- Roll each chicken breast tightly and place it seam-side down.
- In a shallow bowl, whisk together large eggs.
- In a separate shallow bowl, combine breadcrumbs, panko breadcrumbs, and grated Parmesan cheese.
- Dip each chicken roll into the beaten eggs, coating all sides, then roll it in the breadcrumb mixture until completely coated. Gently press the breadcrumbs onto the chicken to help them adhere.
- Place the coated chicken rolls seam-side down in the prepared baking dish.
- Lightly spray the tops of the chicken with nonstick cooking spray.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part of the chicken.
- Let the chicken rest for 5 minutes before serving. Enjoy!
So easy to make and was really good
I did this recipe this evening and was a hit with my wife, which is always what I’m going for. Just wish I could have made mine look as pretty as yours. Really good, though.