Chicken Cordon Bleu night made me giddy growing up. My favorite meat (chicken) pounded thin and wrapped around my other favorite meat (ham) and melty cheese, all with a crispy crumb coating? What’s for a kid (and any honest adult) not to love?!
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Why You’ll Love This Easy Chicken Cordon Bleu Recipe
- Chicken Cordon Bleu, But Make It Easy. This baked chicken cordon bleu is EASY to make, doesn’t require a deep fryer, and it still has that unstoppably appealing, breading-on-chicken-on-ham-on-cheese situation. It takes a few minutes to set up your work station, but once you do, this recipe comes together rather quickly.
- Comfort Food Cozies. Baked chicken cordon bleu is just the kind of lighter comfort recipe we all need a little more of, especially this time of year. This oven baked chicken cordon bleu gave both myself and Ben the nostalgic feels, except that (as Ben so eloquently put it) “it tastes a thousand times better than the frozen stuff we had growing up.”
- Packed With Flavor (Literally!). The chicken is juicy, the ham savory, the cheese melty and satisfying, and the golden, crisp breadcrumb exterior adds the exclamation point. In other words, it tastes amazing. And unlike this Baked Chicken Breast, you don’t need to brine the meat first to make your chicken cordon bleu juicy.
- Stellar Leftovers. In addition to being scrumptious straight out of the oven, we were delighted with how well the leftovers were reheated. Like this Spinach Stuffed Chicken Breast, the interior filling insulates the meat and keeps it juicy, even the next day.
5 Star Review
“Delicious! I have tried several cordon blue recipes and this one is the best. My family eats it up and asks for more!”— Milinda —
How to Make Chicken Cordon Bleu
- Chicken Breast. Tender, juicy chicken breast is a delicious vessel for our cheesy ham filling. It’s flavorful while being a lean source of protein.
- Breadcrumbs. A blend of regular breadcrumbs and panko breadcrumbs creates the ideal crispy, golden crust. I opted to use the whole wheat version of both types, but you can use regular if you prefer.
- Parmesan. Adds a salty, cheesy element to the breadcrumb mixture.
- Spices. Garlic powder and onion powder are the perfect flavor additions to the breadcrumb mixture.
- Eggs. Helps the breadcrumbs stick to the chicken breasts.
- Deli Ham. Rather than purchasing pre-sliced, packaged ham, which is usually thicker cut and not the best quality or flavor, purchase it directly from the deli counter and ask for it to be sliced very thin.
- Gruyere. Rich, creamy, and nutty, Gruyere works beautifully for stuffing the chicken. Swiss or white cheddar would also work well for stuffing the chicken in this recipe.
- Prep Your Dredging Station. Stir together the breadcrumb coating. Beat the eggs in a separate dish.
- Pound the Chicken. Lay the chicken breasts smooth side down and pound until about 1/2-inch thick.
- Top the Chicken. Lay the ham and cheese on top.
- Roll It. Roll up the chicken and secure it with toothpicks.
- Coat It. Dip each chicken breast into the eggs.
- Crumb It. Dip it into the breadcrumb mixture, then lay it in a baking dish.
- Prepare to Bake. Mist the tops of the chicken breasts with baking spray, and add a drizzle of melted butter.
- Cook. Bake chicken cordon bleu at 375 degrees F for 30 to 35 minutes. Let rest, then ENJOY!
- Air Fryer Chicken Cordon Bleu. Since this recipe wasn’t designed for the air fryer, I can’t say for certain whether or not it would turn out, but I do think you can have success. If you decide to experiment with it, I’d love to hear how it goes! For guidance, check out my Air Fryer Fried Chicken Breast and Air Fryer Chicken Breast.
- Low Carb or Keto Chicken Cordon Bleu. Yes, it’s possible! Replace the breadcrumbs in this recipe with keto breadcrumbs, pork breadcrumbs, or crushed pork rinds.
- Fried Chicken Cordon Bleu. If you’d like to pan-fry this recipe, assemble as described below, but follow the cooking instructions from my Pan Fried Chicken Breast.
- To Store. Refrigerate chicken in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, prepare the chicken breasts through Step 5 above (do not make the breadcrumb mixture or beat the eggs).
Refrigerate the rolled, stuffed chicken breasts until you’re ready to finish the recipe.
What to Serve with Chicken Cordon Bleu
- Salad. For a lighter dinner, serve Arugula Salad or Warm Brussels Sprouts Salad on the side with this recipe.
- Rice and Other Grains. Citrusy Lemon Rice offers a bright contrast to the rich chicken cordon bleu, or try Farro Risotto, Instant Pot Brown Rice, or Wheat Berries with a squeeze of fresh lemon juice and herbs.
- Vegetable Sides. Roasted Green Beans, Air Fryer Zucchini, or Grilled Asparagus would be fabulous.
- Potatoes. For a real comfort food dinner, serve your homemade chicken cordon bleu with this Garlic Mashed Potatoes Recipe or Crockpot Scalloped Potatoes.
Recommended Tools to Make this Recipe
- Baking Dish. A 9×13-inch dish is ideal for this recipe.
- Rolling Pin. My go-to for pounding chicken breasts.
- Pie Dish. I like to use a pie dish for the breadcrumb mixture and eggs. It’s wide, shallow, and the perfect size.
Recipe Tips and Tricks
- Thaw Frozen Chicken. Yes, you can use frozen chicken breasts to make this chicken cordon bleu, but you’ll need to thaw the chicken completely first so you can pound it and roll it.
- Use a Thermometer. To tell when chicken cordon bleu is done, use an instant read thermometer inserted at the thickest part to check the meat for doneness. Chicken is considered cooked at 165 degrees F. I typically remove the meat at 155 degrees F, as its temperature will continue to rise as it rests.
- Break Out the Tongs for Dredging. Kitchen tongs or even chopsticks will help make sure you’re coating the chicken with egg and breadcrumbs, not your fingers.
Chicken Cordon Bleu
- 1/2 cup breadcrumbs whole wheat if available
- 1/4 cup Panko breadcrumbs whole wheat if available
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 4 small/medium boneless, skinless chicken breasts about 8 to 10 ounces each
- 4 thin slices deli ham a scant .25 pounds
- 3 ounces freshly shredded Gruyere Swiss, or white cheddar cheese (about 3/4 cup)
- 3 tablespoons unsalted butter melted
- Preheat your oven to 375 degrees F. Generously coat a 9×13-inch baking dish with nonstick spray. In a wide, shallow bowl (a pie dish works well), stir together the breadcrumbs, Panko, Parmesan, garlic powder, onion powder, salt, and pepper.
- In a separate wide, shallow dish, beat the eggs.
- Working one at a time, place a chicken breast on the cutting board with the presentation (smooth) side down. To keep things tidy, cover with a large piece of plastic wrap. With a mallet or rolling pin, gently pound the chicken breasts until they are each 1/4-inch thick (it will seem very thin, but will be easy to roll this way. Be careful not to hit too vigorously for as the meat becomes thinner, it may tear).
- Top each chicken breast with 1 slice of ham and 3/4 ounce (3 tablespoons) cheese.
- Starting on the narrower side, roll up the chicken like a sleeping bag, tucking in the ham and cheese as you go. Secure with toothpicks (I used about 2 per breast).
- Arrange your work station in the following order: rolled chicken, beaten eggs, breadcrumbs, baking dish. Working one at a time, dip each piece of chicken into the eggs to coat, shaking off any excess.
- Dip the chicken into the breadcrumbs, gently patting as needed so that the crumbs adhere to all sides. Place in the prepared baking dish.
- Lightly mist the tops of the chicken with baking spray. Drizzle with melted butter.
- Bake for 30 to 35 minutes, until the internal temperature of the chicken reaches 155 to 160 degrees F on an instant read thermometer (chicken is considered cooked at 165 degrees F, but the temperature will continue to rise as it rests). Let rest 5 to 10 minutes, remove the toothpicks, then serve.
- TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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