This classic baked Chicken Cordon Bleu Recipe is crispy breaded chicken breasts stuffed with ham, and Swiss cheese and drizzled with a mustard Parmesan cream sauce. They are a family favorite and I love to serve them with a fresh garden salad, asparagus, and Roasted Rosemary Potatoes.
Chicken is by far one of the most versatile meats. We probably eat chicken one way or another at least twice a week. There are just so many ways to bake it, grill it, stir fry it and saute it. Everyone needs a large repertoire of great go-to chicken recipes. This Chicken Cordon Bleu Recipe is one of my favorites. They are scrumptious, easy and so dependable.
They are simple enough for a weeknight meal yet elegant enough for company. See what I mean!! Don’t they look savory and scrumptious? The chicken is stuffed with baby Swiss cheese and sweet ham. Then it is breaded with crispy panko crumbs and baked to a golden brown. Just before serving drizzle with an easy mustard Parmesan cream sauce.
How do you make baked Chicken Cordon Bleu?
Start by whisking eggs and milk in a shallow bowl. Next set up two shallow plates. One with just flour and the other with Panko bread crumbs, basil, and oregano. Now split the chicken breasts in half. Layer with sheets of plastic wrap and pound them to a little less than 1/2 inch thick. Season with kosher salt and fresh ground black pepper. Now layer each chicken breast with Swiss Cheese and ham. Then roll the chicken breast and secure it with a toothpick. Next dip each chicken breast in the egg mixture, then in the flour, back in the egg mixture, and then in the Panko bread crumb mixture. Place on a baking sheet covered with parchment paper. Spritz each piece with a little cooking spray. Next bake for about 30 minutes or until the chicken cooks through. Chicken is cooked through when it reaches an internal temperature of 165 degrees.
Meanwhile, melt a little butter in a skillet and add an equal amount of flour. Now whisk constantly over medium-low heat for a few minutes. Next, slowly whisk in the milk and cook until slightly thickened whisking frequently. Then turn the heat to low and whisk in the Dijon Mustard and Parmesan Cheese. Continue whisking until the cheese is melted. Finally, carefully remove the toothpicks and slice the baked chicken. Spoon the mustard Parmesan sauce over the top and if desired sprinkle with fresh chopped Italian parsley. For best results serve promptly.
Helpful tips
- If the chicken breasts are still too thick to roll after cutting in half lengthwise pound them a little thinner using a meat mallet.
- Use Panko bread crumbs for extra crispiness.
- Don’t drizzle the sauce until you are ready to serve.
- Use freshly shredded Parmesan Cheese in the sauce. It is so flavor packed and it really does make a difference.
- For optimal taste select a good quality ham. Boars Head sells some fabulous deli hams. I really like the Tavern Ham and the Pesto Parmesan Ham.
- For added crispiness spritz breaded chicken breasts with a little oil before baking.
- Use deli-size slices of ham and Swiss cheese. If they are precut square slices of Swiss cheese then get a little extra in case you need them as they might not cover the whole area.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or in the oven.
More Chicken Recipes you will love!
Chicken Cordon Bleu
Crispy baked Chicken Cordon Bleu isPanko breaded chicken breasts stuffed with Swiss Cheese and ham on the inside and drizzled with a creamy Parmesan mustard sauce on top. This dish is easy enough for a weeknight yet elegant enough for company.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: chicken main meal
- Method: baking
- Cuisine: American
Ingredients
- 2 large chicken breasts cut in half lengthwise to create 4 thinner pieces
- kosher salt and fresh ground black pepper
- 2 eggs
- 1 tablespoon milk
- 1/2 cup flour
- 1 1/4 cups panko bread crumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 slices deli size baby Swiss
- 4 slices deli style ham
Parmesan Dijon cream sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 tablespoons dijon mustard
- 1/2 cup shredded parmesan cheese
- 1 tablespoon fresh chopped Italian parsley (optional)
Instructions
- Preheat the oven to 375 degrees. If necessary, pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
- Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
- Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure them with a toothpick.
- Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture, and then in the Panko breadcrumbs.
- Place on a baking sheet covered with parchment paper. Spritz each piece with a little cooking spray. Bake for 25-35 minutes or until cooked through. Chicken is cooked through when it reaches an internal temperature of 165 degrees. Cover loosely with an aluminum foil tent.
- Meanwhile, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes: whisking constantly. Slowly whisk in milk and cook until slightly thickened, about 2 minutes. Turn the heat to low and whisk in Dijon mustard and Parmesan cheese. Cook until cheese is melted; whisking constantly.
- Carefully remove toothpicks, slice chicken into rounds, drizzle with cheese sauce and sprinkle with parsley.
Notes
- If the chicken breasts are still too thick to roll after cutting in half lengthwise pound them a little thinner using a meat mallet.
- Use Panko bread crumbs for extra crispiness.
- Don’t drizzle the sauce until you are ready to serve.
- Use freshly shredded Parmesan Cheese in the sauce. It is so flavor packed and it really does make a difference.
- For optimal taste select a good quality ham. Boars Head sells some fabulous deli hams. I really like the Tavern Ham and the Pesto Parmesan Ham.
- For added crispiness spritz breaded chicken breasts with a little oil before baking.
- Use deli-size slices of ham and Swiss cheese. If they are precut square slices of Swiss cheese then get a little extra in case you need them as they might not cover the whole area.
- Chicken is cooked through when it reaches an internal temperature of 165 degrees.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or in the oven.
Keywords: baked chicken cordon bleu, best chicken cordon bleu recipe, chicken cordon bleu, chicken cordon bleu sauce, creamy Parmesan Dijon sauce, easy chicken cordon bleu, how to make chicken cordon bleu, what is chicken cordon bleu
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This post was originally published February 6, 2015 and republished March 31, 2020 with new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandra
I’m going.ro substitute wild salmon for the chicken nd see how that turns out 💙
Beth Pierce
Interesting! Please let us know.
shelley wiliams
Can you prepare the chicken in advance?
Beth Pierce
Yes you can up to 24 hours in advance. Cover tightly with plastic wrap and store in the fridge. Remove from the refrigerator and bring to room temperature. The sauce is best made shortly before serving.
Jennifer
This has quickly become mine and my husband’s favorite meal! It has been on a weekly repeat!
★★★★★
Toni
This has been one of the most requested at my house! Always a hit!
★★★★★
Kara
Yum! The panko crumbs made it perfectly crispy! They turned out so good that I didn’t even need to make the sauce. 🙂
★★★★★
Saima
Love new chicken recipes and chicken cordon bleu is something I need to try, it looks so interesting! Looks like the perfect addition to my clutch of chicken recipes:)
★★★★★
saif
I love chicken cordon blue. It is one of my favorite chicken dish. I can’t wait to make one.
★★★★★
Jill
For sure putting this on my menu plan for this week. Just looking at the pics, I’m drooling.
★★★★★
maryanne
I hadn’t made chicken cordon bleu in years, but reading this post reminded me how much I love this dish! Fabulous recipe!
★★★★★
Blair
This was absolutely delicious. My kids loved it!
★★★★★
Smith
Really enjoyed this dinner, it was super tasty and brought back memories of when my Mom made it growing up. Thanks!
★★★★★
Beth Pierce
That is awesome! 😉
Diane Benson
I haven’t had this in so long and boy, this was amazing! Even my picky 14 year old loved it!
★★★★★
Chichi
This looks absolutely delicious. I have all the ingredients can’t wait to make it asap! Thank you
★★★★★
Mirlene
This would be perfect for Easter. Definitely saving this for later.
★★★★★
Tara
What a delicious and elegant meal! I love all the contrast in flavors and textures in those layers. So perfect paired with the Parmesan mustard sauce.
★★★★★
April K.
This is now one of my husbands favorite dishes. His favorite part was the Parmesan cream sauce.
★★★★★
Toni
A new favorite meal at my house! My kids love me to make it again soon!
★★★★★
Toni
We now have this recipe on repeat! Delicious.
★★★★★
Claudia Lamascolo
I have never seen chicken cordon bleu looks so pretty to serve, you did a fabulous job and it sure makes my mouth water for some
★★★★★
Dannii
I love that this looks really impressive, but so easy to make. I can’t wait to try it.
★★★★★
Sharon
This is the perfect Sunday dinner family meal. Easy to make too!
★★★★★
Willlow
I just made this, it was super yummy and the sauce was excellent!!! Everyone loved it. So delicious and easy, will definitely be making this one again!!! Awesome!!!
Beth Pierce
Thanks so much Willow! So glad that you liked it!
Sandra McCollum
This is so good and delish!! I love it!
★★★★★
Haley Williams
Delicious! I love how rolling up the chicken allows you to taste everything in one bite!
★★★★★
Catalina
It’s our favorite dish! My family will love it for sure!
★★★★★
Erin | Dinners,Dishes and Dessert
This Chicken Cordon Bleu looks incredibly delicious!
★★★★★
Tonia
Hi! Do you have a recipe for the noodles pictured with this recipe? They look delicious!
Beth Pierce
Those are just egg noodles with a little butter and fresh parsley.
Julia Frey
Thank you for breaking down the process of this seemingly complicated dish! It turned out so well and not difficult to make after all!
★★★★★
Beth Pierce
Thanks so much Julia! So glad that you liked it!
wilhelmina
This was a super delicious meal! Rich and cheesy and crispy, mmmmmm, good stuff!
★★★★★
Natalie
Mmmm…we love chicken cordon bleu!! It’s cheesy, tasty, & no complaints from anyone!
★★★★★
Michele
I love this classic recipe. It was so delicious and easier than I expected. Thanks for sharing this recipe.
★★★★★
Ashley
Made this for dinner and it was delicious. Everyone loved it!
★★★★★
Jessica
Oh my goodness, were these fabulous! Going on our regular rotation.
★★★★★
Noelle
I love the roll up idea of this! SO yummy and easy to eat! Thanks for sharing 🙂
★★★★★
Erica Schwarz
This chicken is SO GOOD! I could take a bath in this sauce, it was delicious. Thanks for the recipe!
★★★★★
Lindsay Cotter
This chicken cordon bleu was a big hit for dinner! I can understand why it’s a family favorite!
★★★★★
Toni
This is so amazing! My family really loved it!
★★★★★
wilhelmina
This was fabulous! I have always heard about chicken cordon blue but had never tried it. I have been missing out!
★★★★★
Lauren Kelly
My family loves this dish, even my picky 11 year old! Thank you!
★★★★★
Laura
This dish was the main event at dinner last night. Our whole family RAVED about how great it was, and better than restaurant quality! Thank you for sharing your recipe, it’s being moved to my “Favorites” board!
★★★★★
Beth Pierce
Thanks so much Laura! So glad that you liked it! Have a fabulous weekend!!
Cyndy
Looks fantastic. I love the idea of using Provolone instead of Swiss. I am inspired to make this just based on those scrumptious photos!
★★★★★
Catherine
These look perfect with the melted cheese and crispy coating…I haven’t made chicken cordon bleu in ages. I know my family would love this for dinner. Need to make this soon!
★★★★★
Chris Collins
cordon bleu is my absolute FAVOURITE and your version looks beyond delicious 🙂
★★★★★
Erika
This looks so flavorful! I’m pinning to try later.
★★★★★
Angela Allison
I am in love with this recipe! It’s just the comfort food I need in my life right now. So full of flavor, this recipe is a keeper for sure!
★★★★★
Barbara
after I make these can I freeze them?
Beth Pierce
I have never tried although I don’t see why you couldn’t.
Kimberly
looks awesome definitely going to try it!
bpierce
Thanks so much for the complement. Happy Cooking!
Susie
“Small town woman” should read “St. Loius Gal” after researching Provel. Goggle “Provel” and you will learn it’s a St. Louis concoction.
bpierce
So true and so funny Susie!!! Actually I live about 50 miles out of St. Louis but we still have it available here. Provolone is a good substitute and a close second!
nancy eason
Looks like a yummy recipe. I’m going to try it this week. Thank you for sharing!
bpierce
My pleasure Nancy! Happy cooking!
Belinda Duke
What is provel and is there a substitute for it? I’ve never heard of it.
bpierce
Provel is a combination of cheddar, provolone and swiss. If it is not available in your neck of the woods use provolone. Happy cooking!