Effortlessly Delicious: The Ultimate Baked Chicken Cordon Bleu Recipe with Creamy Dijon Sauce
Baked chicken cordon bleu elevates a classic dish by stuffing tender chicken breasts with savory ham and rich Swiss cheese, rolling them in a perfectly seasoned breadcrumb crust, and baking them to a golden, crispy perfection. To complete this gourmet experience, it’s generously topped with a luscious, homemade Dijon cream sauce. This method offers a healthier and often simpler alternative to the traditionally fried version, making it an ideal choice for both weeknight dinners and special occasions.
Why This Baked Chicken Cordon Bleu Recipe Works
There’s an undeniable charm to chicken cordon bleu. The delightful combination of tender chicken, savory ham, and melty Swiss cheese encased in a crispy, golden-brown crust is simply irresistible. This particular recipe takes that beloved classic and makes it even better by opting for baking over traditional pan-frying. The result? A healthier, less messy, and equally (if not more!) delicious homemade chicken cordon bleu that you’ll want to make again and again.
By skipping the oil bath of pan-frying, we transform this dish into a lighter option without sacrificing any of its signature textures or flavors. The oven’s dry heat ensures the breadcrumbs achieve an incredible crispiness, while the chicken remains wonderfully juicy and moist on the inside. This baking method also provides a more hands-off cooking experience, freeing you up to prepare accompanying side dishes or simply relax before dinner. It’s a sophisticated meal that feels restaurant-quality but is surprisingly simple to create in your own kitchen.
The beauty of this baked chicken cordon bleu lies in its balanced flavors and satisfying textures. Each bite offers a harmonious blend of the mild chicken, salty ham, creamy Swiss, and the slight tang from the Dijon cream sauce. This dish is not just a meal; it’s an experience that consistently receives rave reviews. We adore the rich flavors of chicken cordon bleu so much that we’ve even adapted it into a comforting casserole with our Chicken Cordon Bleu Lasagna recipe, proving just how versatile and universally loved these flavors are.
Essential Ingredients for Your Homemade Chicken Cordon Bleu
Gathering your ingredients is the first step towards creating this magnificent dish. You’ll find a comprehensive list of all measurements, specific ingredients, and detailed instructions in the printable recipe version available at the end of this post. However, let’s dive into some key components and helpful substitution suggestions to ensure your chicken cordon bleu is nothing short of spectacular.
Ingredient Spotlight & Smart Swaps
Achieving the perfect chicken cordon bleu relies on selecting quality ingredients and understanding how to best utilize them. Here’s a deeper look into the components that make this recipe shine, along with valuable tips and potential substitutions.
CHICKEN – The foundation of our dish! We recommend using boneless, skinless chicken breasts, ideally around 6 ounces each. The goal is to achieve a uniform thickness of no more than ½ inch after pounding. Depending on the initial size of your chicken breasts, you might need to butterfly them (slice horizontally) first before pounding. This step is crucial, as thin, evenly pounded chicken ensures it cooks quickly and rolls tightly, preventing the filling from spilling out. Overly thick chicken can result in an unwieldy roll that cooks unevenly. Remember, chicken cordon bleu is celebrated for its elegant, slender profile.
STUFFING (Ham & Swiss) – The classic combination is hard to beat. For the ham, I personally prefer requesting a thick-cut, good quality deli ham. Its robust flavor and texture complement the chicken beautifully. If you opt for thinner slices, you might need 2-4 pieces per chicken breast to ensure ample coverage. When it comes to Swiss cheese, look for varieties like Emmentaler, Gruyère, or even a good quality Jarlsberg. These cheeses melt beautifully and offer that characteristic nutty, slightly sweet flavor. Larger slices from the deli counter work wonderfully, whether thick or thin. For a twist, you could experiment with other melting cheeses like provolone or mozzarella, or even a bolder cheese like thinly sliced sharp white cheddar.
BREADCRUMBS – For that signature crispy exterior, Panko breadcrumbs are an absolute game-changer. Their unique flaky texture creates an unparalleled crispness when baked, far superior to standard breadcrumbs. If you can only find plain Panko, consider seasoning them yourself with a pinch of garlic powder, onion powder, paprika, and dried herbs like parsley or oregano for an extra flavor boost. Alternatively, pre-seasoned breadcrumbs can be used for convenience, but ensure they don’t overpower the delicate flavors of the chicken and filling. For a gluten-free version, use gluten-free Panko breadcrumbs or finely crushed gluten-free crackers.
SAUCE – The rich Dijon cream sauce is what ties all the flavors together, adding a luxurious finish. Whole milk is recommended for its creaminess, but you can use 2% milk if preferred, though it may result in a slightly thinner sauce. Freshly grated Swiss or Parmesan cheese can be stirred into the sauce for an extra layer of flavor and richness. This is an optional but highly recommended step, as freshly grated cheese melts much smoother than pre-shredded varieties, preventing a grainy texture. The quality of your Dijon mustard also makes a difference; a good quality, tangy Dijon will provide the best flavor. Feel free to adjust the amount of mustard to your preference, adding more for a sharper kick or less for a milder taste. A splash of white wine (about 2 tablespoons) can be added with the milk for an extra depth of flavor, allowing it to reduce slightly before adding the rest of the milk.
Beyond these main components, you’ll need standard pantry staples like all-purpose flour for dredging, large eggs for binding the breadcrumbs, and salt and black pepper for seasoning. Don’t underestimate the power of these basic seasonings in enhancing the overall taste of your chicken cordon bleu.
Mastering Homemade Baked Chicken Cordon Bleu: Step-by-Step
These step-by-step photos and detailed instructions are designed to help you visualize and confidently execute this delicious recipe. For a concise, printable version complete with all measurements and instructions, please refer to the Jump to Recipe section at the bottom of this page.
- **Prepare the Chicken:** Begin by placing each boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, gently but firmly pound the chicken breasts until they are uniformly thin, no more than ½ inch thick. This ensures even cooking and makes them easier to roll. Be careful not to tear the chicken.
- **Season and Fill:** Remove the top layer of plastic wrap and generously season both sides of each flattened chicken breast with salt and freshly ground black pepper. Next, lay a slice (or multiple thin slices) of deli ham over the chicken, ensuring it covers most of the surface. Follow with slices of Swiss cheese, arranging them neatly over the ham, leaving a small border around the edges. This helps to prevent cheese from oozing out during baking.
- **Roll the Chicken:** Carefully and slowly roll up each chicken breast, starting from one end. Use the underlying plastic wrap to help you roll it tightly and compactly, keeping the ham and cheese securely inside. Once rolled, wrap the plastic wrap completely around the chicken breast, twisting the ends like a candy wrapper to hold its cylindrical shape firmly in place.
- **Chill for Shape Retention:** Place the plastic-wrapped chicken rolls in the refrigerator for at least 30 minutes. This crucial step allows the chicken to firm up and set its shape, making it much easier to dredge and ensuring it maintains its form during baking. You can prepare these up to 12 hours in advance and keep them chilled.
- **Prepare the Dredging Station:** While the chicken chills, set up your dredging station. In a shallow bowl, combine ½ cup all-purpose flour with ½ teaspoon each of onion powder, garlic powder, black pepper, and salt. Stir these ingredients thoroughly to ensure a well-seasoned coating.
- **Egg Wash:** In a second shallow bowl, whisk the two large eggs until thoroughly combined. This will act as the binder for the breadcrumbs.
- **Panko Power:** In a third shallow bowl, pour the 2 cups of Panko breadcrumbs. This three-bowl setup is essential for an efficient and clean dredging process.
- **Preheat Your Oven:** Preheat your oven to 350°F (175°C). Ensure your oven is fully preheated before placing the chicken inside for optimal cooking.
- **Dredge the Chicken:** Unwrap each chilled chicken breast. One by one, dredge each side into the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess. Next, dip it into the whisked egg mixture, allowing any excess to drip off. Finally, thoroughly coat it in the Panko breadcrumbs, pressing gently to adhere the crumbs all around. This multi-layer coating creates a perfectly crispy crust.
- **Prepare for Baking:** Place the breaded chicken breasts onto a baking sheet lined with foil or parchment paper. Lining the sheet prevents sticking and makes cleanup a breeze.
- **Bake to Perfection:** Bake for 30-40 minutes, or until the internal temperature of the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. Cook time will vary slightly depending on the exact size and thickness of your chicken breasts and your oven’s calibration. The exterior should be golden brown and crispy.
- **Craft the Dijon Cream Sauce:** While the chicken bakes, prepare your exquisite sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1 minute until lightly golden and fragrant. Slowly, gradually whisk in 2 cups of whole milk, ensuring the mixture remains smooth and lump-free. Continue to cook over medium heat, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and stir in 2 tablespoons of Dijon mustard and, if using, ½ cup of shredded Swiss cheese until melted and fully incorporated. The cheese adds extra richness and flavor.
- **Serve & Garnish:** Once baked, remove the chicken cordon bleu from the oven. If desired, pour a generous amount of the warm Dijon cream sauce over each piece. Garnish with freshly chopped parsley for a vibrant color and fresh aroma. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Chicken Cordon Bleu
To ensure your delicious leftovers remain fresh, store baked chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. When reheating the sauce, do so gently on the stovetop over low heat, whisking frequently. If it becomes too thick, simply add a splash of milk or broth until it reaches your desired consistency. For the chicken, reheating it in the oven (around 300-325°F or 150-160°C) helps maintain its crispiness, as opposed to the microwave which can make the breading soft.
Absolutely! Chicken cordon bleu freezes exceptionally well, especially before baking. To prepare for freezing, follow the recipe instructions all the way through coating the chicken breasts in Panko breadcrumbs. At this stage, place the prepared chicken in a freezer-safe, air-tight container, a baking dish tightly covered, or individually wrap each breast in plastic wrap before placing them in a large ziptop bag. This helps prevent freezer burn. They can be frozen for up to 3 months. When you’re ready to cook, allow the chicken breasts to thaw completely in the refrigerator overnight before baking as directed. Prepare the creamy Dijon sauce fresh on the day of serving for the best flavor and texture.
While a little bit of cheese oozing is natural, you can minimize it by ensuring your chicken breasts are tightly rolled and the ends are tucked in as much as possible. Chilling the rolled chicken breasts for at least 30 minutes (or up to 12 hours) before dredging is crucial, as it helps the chicken hold its shape and keeps the filling intact. Also, don’t overfill the chicken; use appropriate amounts of ham and cheese that allow for a secure roll.
Yes, this recipe is perfect for make-ahead convenience! You can prepare the chicken cordon bleu rolls (including dredging in breadcrumbs) up to 24 hours in advance. Store them covered loosely in the refrigerator on a baking sheet. This allows the breading to set even further, potentially leading to an even crispier crust. The Dijon cream sauce can also be made a day in advance and stored in the refrigerator; simply reheat it gently on the stove and whisk in a little milk to restore its consistency if needed.
Serving Suggestions for Your Baked Chicken Cordon Bleu
Baked chicken cordon bleu is a complete meal in itself, but pairing it with the right side dishes can elevate your dining experience from great to truly unforgettable. Whether you serve it sliced to show off the beautiful ham and cheese spiral or as whole portions, there are many delicious accompaniments.
For a lighter meal, consider a fresh, crisp dinner salad with a tangy vinaigrette to cut through the richness of the chicken. Steamed or roasted green beans, asparagus, or broccoli florets tossed with a little garlic and olive oil make excellent vegetable sides. Roasted carrots or sweet potatoes offer a touch of sweetness and vibrant color. If you prefer a heartier option, creamy mashed potatoes, herb-roasted potatoes, or even a classic rice pilaf would be fantastic choices to soak up every last drop of that incredible Dijon cream sauce.
This dish, often seen gracing the menus of upscale restaurants, is surprisingly straightforward to recreate in your own home. It’s a fantastic option for a cozy family dinner or a more formal gathering with friends. Enjoy the process of bringing this elegant and flavorful meal to your table!
Explore More Delicious Chicken Recipes
If you loved this baked chicken cordon bleu, you’ll be thrilled to discover more of our diverse and delectable chicken recipes. Chicken is a versatile protein that forms the base of countless amazing meals, from comforting classics to exciting new flavors. Expand your culinary repertoire with some of our other popular chicken dishes, perfect for any occasion:
- Flavorful Garlic Chicken
- Classic Chicken Marsala
- Tangy Chicken Piccata
- Comforting Chicken Stroganoff
- Hearty Chicken Cacciatore
- Creamy Chicken Tetrazzini
- Crispy Oven Fried Chicken
- Elegant Chicken Milanese
I absolutely love to bake and cook, and there’s nothing I enjoy more than sharing my kitchen adventures and delicious recipes with all of you! Remembering to come back each day for new inspiration can sometimes be a challenge, which is why I’ve made it easy for you. I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on your next favorite meal!
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!
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Ingredients
- 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
- 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
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Kitchen mallet
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Baking sheets
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Mixing bowls
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 by ensuring a tight roll and good chill time.
- 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 for excellent meal prep!
- 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 and creates a silky texture.
- Panko breadcrumbs are crunchy and hold up well, providing a superior crispy crust. You can also use seasoned breadcrumbs for more flavor or create your own by adding herbs and spices to plain Panko.
Instructions
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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.
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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.
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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.
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Place the wrapped chicken breasts in the refrigerator for at least 30 minutes to set their shape.
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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.
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In a second bowl, whisk the two eggs.
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In a third bowl, place the panko crumbs.
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Preheat oven to 350°F.
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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.
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Set the breaded chicken breasts onto a foil or parchment-lined baking sheet.
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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.
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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.
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Garnish with freshly chopped parsley and serve immediately.
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.