Our easy chicken cordon bleu recipe rolls ham and Swiss cheese inside tender chicken breasts, coats them in crunchy panko and bakes them instead of frying. A quick Dijon cream sauce poured over the top makes it feel like a fancy restaurant dinner with about 20 minutes of hands-on work!
Why this recipe works
Chicken cordon bleu is traditionally pan-fried, but I bake mine. Panko breadcrumbs turn golden and crisp in the oven without a pan full of hot oil, so there’s no standing at the stove, no splatter and no flipping. The chicken stays juicy inside while the ham and Swiss melt together into that gooey center everyone loves.
The real trick is chilling the rolls before they’re breaded. Wrapping each one tightly in plastic wrap and letting it sit in the fridge for at least 30 minutes sets its shape, so it doesn’t unroll in the dredging station and the cheese stays inside instead of leaking onto the pan. It also means you can do the rolling up to 12 hours ahead and just bread and bake when it’s time for dinner.
While the chicken bakes, I make a simple Dijon cream sauce that comes together in one pan, and that sauce is what takes it over the top! We love the flavors of chicken cordon bleu so much that we’ve even made it into a casserole bake in our chicken cordon bleu lasagna recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN BREASTS – I use boneless skinless chicken breasts, about 6 oz each, pounded to an even 1/2 inch thickness so they roll up easily and cook evenly. If your breasts are on the larger side, slice them in half horizontally before pounding. A meat mallet works best, but the bottom of a heavy skillet will do the job too.
DELI HAM – Thick-sliced deli ham gives you a nice layer of ham in every bite and is easier to roll than paper-thin slices. If your deli ham is sliced thin, use 2 to 4 slices per chicken breast. Black Forest or honey ham both work well.
SWISS CHEESE – Swiss is the classic choice, and its mild, nutty flavor melts beautifully. Sliced cheese from the deli counter is easiest to layer, thick or thin. Gruyère is a great swap if you want a richer, more grown-up flavor!
PANKO BREADCRUMBS – Panko is lighter and crunchier than regular breadcrumbs and holds up in the oven, which is how this baked version still gets a crispy crust. Seasoned breadcrumbs work too if you want a little more flavor in the coating.
DIJON MUSTARD – Dijon gives the cream sauce its tangy bite and balances the rich ham and cheese. Whole grain Dijon adds a little texture if you like it, but I’d skip yellow mustard here, since it’s too sharp for this sauce.
WHOLE MILK – Whole milk makes the sauce creamy without being heavy. You can use 2% in a pinch, and the sauce will just be a little thinner. If you’d like a cheesier sauce, stir in some freshly shredded Swiss or Parmesan at the end, since pre-shredded cheese doesn’t melt as smoothly.
How to Make Chicken Cordon Bleu
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place each chicken breast between two sheets of plastic wrap and use a meat mallet to flatten the chicken breast no more than 1⁄2” thick.
- Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice(s) to cover the chicken breast. Cover with slices of swiss cheese.
- Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact. Wrap the plastic wrap completely around the chicken breast to keep it in place.
- Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
- Meanwhile, prepare a dredging station. Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine.
- In a second bowl, whisk the two eggs.
- In a third bowl, place the panko crumbs.
- Preheat oven to 350°F.
- Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko.
- Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
- Bake for 30-40 minutes or until the internal temperature registers 165°F on an instant-read thermometer. (Cook time will vary depending on the size/thickness of the chicken breasts.)
- Prepare the dijon cream sauce by melting the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and swiss cheese (if using). Pour dijon sauce over baked chicken as desired.
- Garnish with freshly chopped parsley and serve immediately.
Frequently Asked Questions & Expert Tips
Bake it at 350°F for 30 to 40 minutes, until the breading is golden and the chicken reaches 165°F on an instant-read thermometer. Larger or thicker rolls will need the full 40 minutes, so start checking at 30.
Push an instant-read thermometer into the thickest part of the chicken, not the melted cheese center, and look for 165°F. The cheese gets hot long before the chicken is done, so a reading taken in the middle of the roll can fool you.
It’s traditionally pan-fried, but I bake it. The panko still gets golden and crunchy in the oven, it’s less messy, and you don’t have to babysit a pan of oil.
No. Bake it uncovered on a parchment-lined baking sheet so the breadcrumb coating crisps up. Covering it traps steam and leaves the crust soft.
Don’t overfill, roll the chicken as tightly as you can, and tuck in the sides as you go. Then chill the wrapped rolls for at least 30 minutes before breading. Chilling helps them hold their shape, and a complete coat of breadcrumbs seals in the cheese.
Yes. Roll the chicken with the ham and cheese, wrap each one tightly in plastic wrap, and refrigerate for up to 12 hours. Bread and bake when you’re ready, and make the sauce while it bakes.
You can, and it’s even faster. Follow my air fryer chicken cordon bleu for the times and temperature.
A Dijon cream sauce is my favorite. It’s rich, a little tangy, and it comes together in one pan while the chicken bakes. Stir in some shredded Swiss or Parmesan if you want it extra cheesy.
Storage and Freezing Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any leftover sauce in its own container. Reheat the chicken on a baking sheet in a 350°F oven until it’s hot all the way through, which keeps the crust crisp, since the microwave will soften the breading. Warm the sauce on the stovetop, adding a splash of milk to thin it as needed.
Chicken cordon bleu freezes best before baking. Roll, chill and bread the chicken, then set the pieces on a parchment-lined baking sheet and freeze for 2 hours until firm. Wrap each one individually in plastic wrap and store them together in a freezer bag for up to 3 months. Because the chicken is raw, thaw it overnight in the refrigerator, never on the counter, then bake as directed. Make the cream sauce fresh the day you serve it.
Serving Suggestions
Serve the chicken cordon bleu whole for a classic plated dinner, or slice each roll into thick rounds so everyone can see the swirl of ham and cheese. Next, spoon the warm Dijon cream sauce over the top and finish with chopped parsley. Something creamy to catch the extra sauce is a must, so I love it with garlic mashed potatoes or a buttery rice pilaf. Add a green vegetable like green beans almondine or roasted asparagus, or round out the plate with sweet roasted carrots. It’s elegant enough for date night, a Sunday dinner or a small holiday gathering. For a special menu, start with a crisp wedge salad and let the chicken be the star.
More Chicken Recipes
- Garlic Chicken
- Air Fryer Chicken Cordon Bleu
- Chicken Cordon Bleu Lasagna
- Stuffed Chicken Breast
- Chicken Milanese
- Oven Fried Chicken
- Chicken Marsala
- Chicken Piccata
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Chicken Cordon Bleu
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 boneless skinless chicken breasts 6 oz each
- salt and pepper to taste
- 4 slices deli ham thick sliced, or more if using thin sliced
- 8 ounces Swiss cheese sliced
- ½ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups panko breadcrumbs
Dijon Cream Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 2 cups whole milk
- 2 Tablespoons Dijon mustard
- ½ cup Swiss cheese shredded, optional
- fresh chopped parsley optional as garnish
Things You’ll Need
Before You Begin
- Depending on the size of your chicken breasts, you may need to slice them in half first to get them to be 1/2 inch thick after pounding. We used 6 oz boneless skinless chicken breasts (each) without the need to slice them in half first. You don’t want large mounds of chicken cordon bleu, this dish is known for its thin, rollable chicken.
- There are a variety of ham and swiss options available. I requested a thick cut ham sliced at the deli counter. If you’d like to use thinner slices, you will need 2-4 per chicken breast. Swiss cheese can be purchased in larger slices from the deli as well – thick or thin.
- Some cheese may ooze from the chicken at the end of the bake time. Try to contain as much of it as possible within the wrapped chicken.
- Wrapping the rolled chicken breasts with plastic wrap and allowing them to set for 30 minutes does help them hold their shape while dredging and baking. You can also prepare them up to 12 hours in advance of cooking them.
- Swiss or parmesan cheese add a little more flavor to the dijon cream sauce, but they are optional. Be sure to use freshly grated cheese so that it melts into the sauce smoothly.
- Panko breadcrumbs are crunchy and hold up well. You can also use seasoned breadcrumbs for more flavor.
Instructions
- Place each chicken breast between two sheets of plastic wrap and use a mallet to flatten the chicken breast no more than 1⁄2” thick.4 boneless skinless chicken breasts
- Remove the plastic and season the chicken breast with salt and pepper. Place a ham slice(s) to cover the chicken breast. Cover with slices of swiss cheese.salt and pepper, 4 slices deli ham, 8 ounces Swiss cheese
- Slowly, roll up the chicken breast, using the under layer of plastic wrap to keep the contents inside and compact. Wrap the plastic wrap completely around the chicken breast to keep it in place.
- Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
- Meanwhile, prepare a dredging station. Place 1⁄2 cup flour, 1⁄2 teaspoon onion powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon black pepper, and 1⁄2 teaspoon salt in a shallow bowl. Stir to combine.1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt
- In a second bowl, whisk the two eggs.2 large eggs
- In a third bowl, place the panko crumbs.2 cups panko breadcrumbs
- Preheat oven to 350°F.
- Remove the chicken breast from its plastic wrap. Dredge by placing each side of it into the flour mixture, then coat it in the egg mixture, and finally coat it in the panko.
- Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
- Bake for 30-40 minutes or until the internal temperature registers 165°F. (Cook time will vary depending on the size/thickness of the chicken breasts.
- Prepare the dijon cream sauce by melting the butter in a saucepan. Whisk in the flour and then slowly add the milk, whisking until the mixture is smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Stir in mustard and swiss cheese (if using). Pour dijon sauce over baked chicken as desired.2 Tablespoons unsalted butter, 2 Tablespoons all purpose flour, 2 cups whole milk, 2 Tablespoons Dijon mustard, 1/2 cup Swiss cheese
- Garnish with freshly chopped parsley and serve immediately.fresh chopped parsley
Expert Tips & FAQs
- Bake at 350°F for 30 to 40 minutes, until the chicken reaches 165°F in the thickest part of the meat, not the cheese center.
- Refrigerate leftovers in an airtight container for up to 3 days, with the sauce stored separately.
- Reheat the chicken in a 350°F oven to keep the crust crisp. Avoid the microwave, which softens the breading. Warm the sauce on the stovetop with a splash of milk.
- To freeze, bread the chicken, flash freeze on a parchment-lined baking sheet for 2 hours, then wrap individually and store in a freezer bag for up to 3 months.
- Thaw frozen chicken overnight in the refrigerator, never at room temperature, then bake as directed. Make the sauce fresh.
- Nutrition includes the full batch of sauce and the optional cheese. It will vary with the ham and cheese you use.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Mary OHara says
Just made these today ! They were absolutely delicious! I pre made them ( without cooking them ) a few days ago .. defrosted then last night and they were ready to cook today .. didn’t even need toothpicks to hold them in place . Will definitely make again . Thanks !
Veda says
Okay
Mary OHara says
Okay what ?🧐
Lori Graziano says
thanks
Loretta Pace says
enjoyed