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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?!

Chicken cordon bleu served on a plate

Why You’ll Love This Easy Chicken Cordon Bleu Recipe

  • Chicken Cordon Bleu, But Make It Simple. This baked chicken cordon bleu is EASY to make, doesn’t require a deep fryer, and it still has that irresistible 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 quickly.
  • Comfort Food Cozies. Baked chicken cordon bleu is just the kind of lighter comfort recipe we all need in our lives. This recipe 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. 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.
Oven baked chicken cordon bleu with arugula

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

The Ingredients

  • 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.

The Directions

Breadcrumbs, cheese, and spices in a bowl
  1. Prep Your Dredging Station. Stir together the breadcrumb coating. Beat the eggs in a separate dish.
A chicken breast being flattened with a rolling pin
  1. Pound the Chicken. Lay the chicken breasts smooth side down and pound until about 1/2-inch thick.
A ham slice and cheese on top of meat
  1. Top the Chicken. Lay the ham and cheese on top.
Chicken breast stuffed with ham and cheese
  1. Roll It. Roll up the chicken and secure it with toothpicks.
Chicken stuffed with ham and cheese in an egg wash
  1. Coat It. Dip each chicken breast into the eggs.
Chicken breast being dipped in breadcrumbs
  1. Crumb It. Dip it into the breadcrumb mixture, then lay it in a baking dish.
Rolled chicken breasts with breadcrumbs
  1. Prepare to Bake. Mist the tops of the chicken breasts with baking spray, and add a drizzle of melted butter.
Four baked chicken breasts cordon bleu in a baking dish
  1. Cook. Bake chicken cordon bleu at 375 degrees F for 30 to 35 minutes. Let rest, then ENJOY!
Easy chicken cordon bleu

Recipe Variations

  • 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.

Storage Tips

  • 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.

Easy baked chicken cordon bleu

What to Serve with Chicken Cordon Bleu

A plate of chicken cordon bleu

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.
Healthy chicken codon bleu

Chicken Cordon Bleu

5 from 8 votes
Chicken cordon bleu, but make it easy! My recipe is baked not fried, but it still has the smoky ham, melty cheese and crispy exterior we love.

Prep: 25 minutes
Cook: 30 minutes
Total: 1 hour

Servings: 4 servings


  • 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.


Serving: 1(of 4)Calories: 490kcalCarbohydrates: 14gProtein: 44gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 223mgPotassium: 601mgFiber: 1gSugar: 1gVitamin A: 672IUVitamin C: 1mgCalcium: 341mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Thanks for another awesome dinner! My 8 y/o asked if this was another Erin recipe and when my husband asked her what she meant she said, “Erin Clarke! She has the BEST recipes!” My kids know that if it’s an “Erin recipe” they’re sure to love it!5 stars

  2. When you mentioned veal Kiev, it brought me back to the early seventies. A certain boyfriend would take me to a restaurant called Pirate’s Cove in Newport Beach every Saturday night. I always had chicken Kiev! I love cordon bleu, too, and can’t wait to try your baked version. Thanks, Erin!

  3. Loved this cordon blue, haven’t had it in so long and was really pleased to find a healthier version and with how well it turned out 👍I’ve made it a couple of times now and its always really tasty 😋 I used whole wheat breadcrumbs and cheddar cheese as that’s what I had in, will definitely try it with Gruyère next time 🤗5 stars

    1. Loved this recipe! Super easy, and loved that the chicken is baked, rather than fried. I used Swiss instead of Gruyère, so will def try Gruyère next time :) 10/10 recommend!5 stars

  4. Delicious! I have tried several cordon blue recipes and this one is the best. My family eats it up and asks for more!5 stars

  5. I have never tried to make Chicken cordon bleu before but I checked out several recipes and I decided to go with this one. I am so glad it turned out awesome. I think it was just as good as any restaurant. Will recommend this to my friends. Thank you so much!5 stars

  6. Super satisfied with the outcome. This was so yummy, and easy. Mine didn’t look that good, but it tasted good. The only change I made was adding a bit of paprika for some extra kick. I serve it over rice and steamed veggies. Thank you so much!5 stars

  7. Made this tonight and I have to say it was the best chicken cordon bleu I have ever had and this was also my first time making it. I used mozzarella cheese and it still turned out amazing. I made it together with mashed potatoes. Thank you, Erin!5 stars