Tender chicken breasts, thinly sliced deli ham, melty Swiss cheese, and crispy Panko breadcrumbs, baked golden and served with creamy Dijon Parmesan sauce.
I’m not gonna lie—when I hear Cordon Bleu, I immediately picture some stuffy French chef with a tall hat, giving me the stink eye as I attempt to pronounce it. But! One day, years ago, I found myself watching one of those retro cooking shows (you know the ones), and there it was… this gooey, cheesy, crunchy magic called Chicken Cordon Bleu. My mom leaned over and said, “We used to make that all the time when you were a kid!” Wait. What?!
Cue the instant nostalgia trip.
I had to try making it myself. Fast forward a few slightly chaotic kitchen moments (pretty sure I dropped a toothpick in the oven once) and now, this Baked Chicken Cordon Bleu Recipe is a go-to. Not fancy. Not fussy. Just really, really good.
Why You’ll Love This Baked Chicken Cordon Bleu Recipe?
Let’s be honest, this dish makes you feel fancy, but it’s sneakily easy. We’re talking:
- Crunchy on the outside, juicy on the inside. Think crispy Panko breadcrumbs, no oil splatters needed.
- Melty cheese and smoky ham in the middle. It’s like a Swiss ham and cheese sandwich had a glow-up.
- The sauce. Oh, the sauce! Creamy Dijon Parmesan that makes you want to lick your plate. (Not that I’m speaking from experience… okay, maybe once.)
- It’s baked, not fried. So you feel a little less guilty going back for seconds.
- It looks super impressive but doesn’t require a culinary degree—or even a lot of patience.
Ingredient Notes:
This isn’t one of those times when you can throw things in a pot and hope for the best. But it’s close. Here’s why each piece makes this dish work.
- Chicken breasts – You want them thin. If you’ve had a rough day, pounding them out is therapeutic.
- Deli-style ham – Any ham works, but smoky ham? Game changer.
- Baby Swiss cheese – Melts smoother and sweeter than the regular stuff.
- Panko breadcrumbs – For the crispy golden crust. Regular breadcrumbs just don’t have the same magic.
- Dried herbs – Basil and oregano give the crust that subtle, savory boost.
- Toothpicks – Yeah, they’re tiny, but they keep your masterpiece from unraveling. Don’t skip ‘em!
- Parmesan Dijon Cream Sauce – This sauce ties it all together. Rich, tangy, and honestly the reason I keep making this dish.
How To Make Baked Chicken Cordon Bleu?
Get your playlist on. Grab an apron (or not). This’ll be fun.
Step 1: Preheat & Prep
Fire up your oven to 375°F. While that’s happening, butterfly your chicken breasts if you haven’t already, and pound them thin. About ½-inch is perfect. They’ll cook evenly, and they’ll be way easier to roll.
Step 2: Set Up the Dipping Stations
You’re going to need three shallow bowls (or plates, or whatever’s clean).
- One for flour.
- One for beaten eggs with a splash of milk.
- One for Panko breadcrumbs mixed with dried basil and oregano.
Trust me, having it all lined up makes life easier.
Step 3: Assemble the Chicken Rolls
Lay a slice of Swiss cheese and a slice of ham on each chicken piece. Roll ‘em up like you’re wrapping a burrito on a sleepy Sunday. Use toothpicks to keep them from unrolling. (I always use more than I think I need.)
Step 4: Bread the Rolls
Roll each one in flour, then dunk it in the egg mix, then coat it in the Panko. If you’re feeling fancy (or paranoid), double dip in egg and Panko for an extra thick crunch.
Step 5: Bake Until Beautiful
Place your rolls seam side down on a parchment-lined baking sheet. Give them a quick spray with cooking spray, and bake for 25-35 minutes until golden brown and delicious. Check the temp if you’re unsure—165°F inside is the magic number.
Want To Save This Recipe?
Step 6: Make the Sauce
While your rolls are baking, melt butter in a small saucepan. Whisk in flour and cook it for a couple of minutes to get rid of that raw flour taste. Slowly whisk in milk, and keep stirring until it thickens. Add Dijon mustard and Parmesan cheese. Keep stirring until smooth. Taste it. Try not to eat it all before the chicken’s done.
Step 7: Serve It Up
Pull out those toothpicks (please don’t forget—learned that the hard way). Slice into medallions if you want to show off, drizzle with the sauce, and garnish with parsley if you’re feeling extra.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked rolls for up to 2 months. Thaw in the fridge before baking.
- Reheating: Oven is best to keep the crust crispy. Microwave works, but things get a little soggy.
Variations and Substitutions:
Want to mix things up? I’m all for it.
- Cheese swap: Try provolone, Gruyère, or mozzarella.
- Different meats: Prosciutto gives it a fancy vibe. Turkey slices if you’re out of ham.
- Gluten-free: Use GF breadcrumbs and flour. Easy peasy.
- Low-carb: Skip the breadcrumbs, wrap it in prosciutto, and bake. You’ll miss the crunch, but hey, still tasty!
- Spicy: Add a little cayenne to the Panko mix or hot mustard in the sauce.
What to Serve with Baked Chicken Cordon Bleu?
You’ve already got the star of the show. Here are the sidekicks:
- Garlic mashed potatoes – To soak up all that sauce.
- Steamed asparagus – It’s classic, plus it makes you feel balanced.
- Simple salad – Light and crisp. Maybe throw in some walnuts if you’re fancy.
- Dinner rolls – To mop up anything left on your plate.
- White wine – Chardonnay works. Or iced tea if you’re keeping it casual.
Frequently Asked Questions:
Can I prep this ahead of time?
Yep! Assemble, refrigerate, and bake when you’re ready. Just let them sit out for 15 minutes before baking so they aren’t super cold.
What if I don’t have toothpicks?
You can use uncooked spaghetti in a pinch! It’ll soften and you can pull it out after baking.
My sauce is lumpy. Help!
Whisk like you mean it. And next time, add the milk slowly. If it’s too late, a quick blend with an immersion blender will save it.
This Baked Chicken Cordon Bleu Recipe is comfort food with a tuxedo on. It’s simple, satisfying, and totally doable—even if you’re not in the mood to be a kitchen genius.
Give it a whirl. Snap a pic. Tag me. And tell me how it went—bonus points if you share what sides you served!
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Baked Chicken Cordon Bleu Recipe
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise to create 4 thinner pieces
- Kosher salt and fresh ground black pepper to taste
- 2 eggs
- 1 tbsp milk
- 1/2 c all-purpose flour
- 1 1/4 c Panko bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 4 slices deli-size baby Swiss cheese
- 4 slices deli-style ham
Parmesan Dijon Cream Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 c milk
- 1 1/2 tbsp Dijon mustard
- 1/2 c shredded Parmesan cheese
- 1 tbsp fresh chopped Italian parsley optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- If necessary flatten the chicken breasts until they are 1/2 inch thick. Season both sides, with salt and pepper.
Prepare the Dipping Stations:
- In a bowl whisk together the eggs and 1 tablespoon of milk.
- Spread out the flour on a plate.
- On another plate combine Panko bread crumbs with basil and oregano.
Assemble the Chicken Rolls:
- Take each piece of chicken and place a slice of cheese followed by a slice of ham on top.
- Roll up the chicken tightly. Use toothpicks to secure it in place.
Coating the Chicken:
- Dip each chicken roll first into the egg mixture then coat it with flour. Dip it back into the egg mixture before coating it with the Panko mixture.
- Place the chicken rolls on a baking sheet lined with parchment paper. Lightly spray them with cooking spray.
Baking:
- Place the baking sheet in the oven. Bake for 25 to 35 minutes or until the chicken is fully cooked (reaching an internal temperature of 165 degrees Fahrenheit).
Making the Sauce:
- In a saucepan over medium heat, melt butter.
- Whisk, in flour. Cook for 2 to 3 minutes until combined.
- Gradually add milk to create a thickened sauce while stirring continuously.
- Reduce heat to low. Add Dijon mustard and Parmesan cheese to the sauce stirring until all ingredients are well blended.
- Start by removing the toothpicks from the chicken and then slice it into rounds.
- Next, drizzle the chicken with the Parmesan Dijon cream sauce.
- If you'd like you can garnish it with some chopped parsley.
- Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
