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!
Easy Chicken Cordon Bleu
This easy 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!
Looking for more chicken recipes? Why not also try my Crockpot Tuscan Chicken and my Grilled Chicken Nachos.
Why You’ll Love this Baked Chicken Cordon Bleu Recipe:
- 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.
Chicken Cordon Bleu is such a simple classic, you’ll want this as part of your weekly meal rota!
How to Make Chicken Cordon Bleu
Be sure to see the recipe card below for full ingredients & instructions!
- Using a meat mallet or rolling pin, pound your chicken.
- Layer your ham and cheese onto the flattened chicken, roll up the chicken and refrigerate.
- Set up your breading station and coat your chicken.
- Brush with butter and bake.
- Serve and enjoy!
“Cordon Bleu” is French for “blue ribbon”, a distinction given to the best chefs. The dish consists of chicken stuffed with cheese and ham, breaded, and fried (although, in this recipe, we bake it!).
Yes! Using store-bought thin-sliced chicken breasts is a great (and less messy) shortcut for making chicken cordon bleu. You can skip the pounding step of the recipe this way.
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.
The traditional cheese used in chicken cordon bleu is Swiss, but you could also use gruyere, white cheddar, or fontina.
Serving Suggestions
Chicken Cordon Bleu plays well with a multitude of sides, here’s some favorites:
This baked chicken recipe serves up the perfect mix of juicy chicken with a crispy coating!
Storage Instructions
Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
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.
Variations
- If desired, you can use prosciutto in place of the ham.
- Use gruyere, white cheddar, or fontina in place of the Swiss cheese.
- You can use Italian breadcrumbs in place of the Panko.
Make It A Meal
Cheesy, savory and easy to make – this Chicken Cordon Bleu is ticking all the boxes for an easy and delicious weeknight dinner! Oven baked so they come out perfect every time and no grease! Coated with a delectably crunchy coating, these little beauties will please kids and adults alike!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Chicken Cordon Bleu Recipe (Baked)
Prep: 30 minutes
Cook: 20 minutes
Total: 1 hour 20 minutes
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!
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 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, Salt and 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
Becky’s tips
- You can use store-bought thin-sliced chicken breasts to save time (skip step 1).
- You can use prosciutto in place of the ham.
- You can use gruyere, white cheddar, or fontina in place of the swiss cheese.
- You can use Italian breadcrumbs in place of the Panko.
- At the end of the cooking time, you can broil the chicken for a few minutes to increase browning.
Storage: Store chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. 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.
Nutrition Information
Calories: 547kcal (27%) Carbohydrates: 18g (6%) Protein: 49g (98%) Fat: 30g (46%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 230mg (77%) Sodium: 1572mg (68%) Potassium: 674mg (19%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 568IU (11%) Vitamin C: 1mg (1%) Calcium: 308mg (31%) Iron: 3mg (17%)
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