An easy Chicken Cordon Bleu which is quick to prepare, and baked rather than fried. All the flavour, all the crunch, a beautiful golden crumb, and it’s better for you!
This retro classic is here to stay – always!
Chicken Cordon Bleu
Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked.
The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them). It’s not dissimilar to Chicken Kiev in this respect.
But phew! I got tired just typing that out!! And it’s certainly not something that I’m making tonight. 🙂
BUT – you can definitely make my Easy Chicken Cordon Bleu tonight. Because it’s just that – EASY.
How to make Easy Chicken Cordon Bleu
I stuff my Easy Chicken Cordon Bleu simply by cutting a pocket into chicken breast, then stuffing it with cheese rolled up inside ham (helps stop the cheese melting out, terrific reader tip!) . Secure with toothpicks – and that’s it! The stuffing is done!
Choose your own adventure: Crumbing
Next up is the breadcrumb. I’ve got 2 methods to choose from:
Method 1: Super Easy – Smear mayo and mustard on the chicken, then sprinkle over breadcrumbs. The mayo-mustard mixture acts as glue / flavouring and oil to help make the breadcrumb toasty gold; OR
Method 2: Quick Dredge – Dunk chicken in egg flour mixture (combined in same bowl), then in breadcrumbs.
After coating the chicken with breadcrumbs, just give them a quick spray and voila! Ready for baking!
Super Easy vs Quick Dredge
Here’s a comparison of the 2 methods. There’s no denying the Quick Dredge comes out better looking, and it’s the option I’d use for company. Plus, full coating of crunch.
But the Super Easy version is just so darn quick and easy, and really, the main thing is just the absence of crunch on the underside of the chicken. Small compromise for the convenience, in my humble opinion!
Secret Tip: Oven Toasting Breadcrumbs
If you’ve ever baked something crumbed and been disappointed by how it came out pale and splotchy and/or not as crunchy as you hoped, I think you’re going to love this cheeky tip.
Just spread the breadcrumbs out on a tray, spray with oil, then bake for 3 minutes. This oven toasting gives the breadcrumbs a head start on the colour / crunch factor.
Outcome: Baked crumbed / breaded chicken that is beautifully golden all over and truly crunchy, like it was deep fried! Optional extra step, but truly worth it in my view.
PS Some recipes do this in a skillet – oven is easier. 🙂
And here’s a comparison of the Chicken Cordon Bleu with and without toasting the breadcrumbs. See how splotchy it is without the toasted breadcrumbs compared to the toasted breadcrumbs??
Whichever method you choose, you’ll be greeted with the same glorious sight of molten cheese oozing out of the warm ham stuffing inside the juicy chicken breast, and all that golden crunchy crumb….
And to top it all off, that MUSTARD CREAM SAUCE!!!!
I think you need to change this weeks’ meal plan. Immediately. 😂 – Nagi x
More crunchy crumbed chicken
Crunchy Baked Chicken Tenders and also the Parmesan version
Oven Fried “KFC” Chicken Tenders (11 secret herbs & spices!)
Crispy Parmesan Crusted Chicken Breast – LOW CARB marvel!
And more baked crunchy crumbed things
Chicken Cordon Bleu
Watch how to make it
In the video, I demonstrate how to make one breast using each crumbing method: Super Easy and Quick Dredge. The recipe makes 2 chicken breasts using one of these methods.
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Easy Chicken Cordon Bleu
Ingredients
Breadcrumbs
- Panko breadcrumbs – 1/2 cup for Super Easy or 1 cup for Quick Dredge
- Oil spray
Chicken
- 2 small chicken breasts, around 6-7oz/180-210g each
- Salt and pepper
- 4 slices swiss cheese (Note 1)
- 4 to 6 slices of ham, about 2.5oz/75g (Note 2)
Method 1: Super Easy
- 3 tbsp mayonnaise
- 1 1/2 tbsp Dijon mustard
Method 2: Quick Dredge
- 1 egg
- 2 tsp plain flour
Dijon Cream Sauce (makes 1 cup)
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk (Note 3)
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese, finely grated
Instructions
- Preheat oven to 200C/390F (standard) or 180C/350F (fan).
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.
- Cut a pocket into each chicken breast, as per the photo below.
- Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks. Sprinkle with salt and pepper.
Super Easy Method
- Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).
- Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.
Quick Dredge Method
- Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.
Baking
- Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce
- Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.
- Add half the milk and whisk until the flour mixture is blended in.
- Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.
- Remove from heat, add salt and pepper to taste. Serve with chicken.
Recipe Notes:
Nutrition Information:
Life of Dozer
Flashback: before he knew how to swim – looking out longingly at all the ducks teasing him mercilessly, wiggling their tails and flapping their wings…..
Thank so so much for an easy to read, easy to follow never fail recipe. This is my go-to for cordon bleu and is often requested by my very finicky 10 year old. I’ve made it before with bacon (when I didn’t have ham on hand) and it was fantastic.
Awesome Jennifer – I’m so glad it’s a hit with your family!
What temp do you cook the chicken once it’s prepared?
Hi Andrea – 200C/390F (standard) or 180C/350F (fan).
Very quick, simple directions and even my 2 and 5 year old ate it up! There were no leftovers. Awesome! Thank you, very tender and flavorful.
Hi Nagi
We love chicken Kiev and using the quick coat method it works really well, a bit of butter leakage but not much. I did chill the coated chicken for a couple of hours to firm up the butter. Brilliant, thank you!
Katharine
Glad you enjoyed this Katharine!! Thanks for letting me know – N x
Hey!
I plan on making this and leaving a comment but wondered what sides you ate with this or would suggest? It looks delicious. 😀
Mashed potato and a green salad with dressing!!
I tripled the recipe (3 growing boys in our house) turned out AMAZING! Not a scrap left over! Nothing! Thanks
Cook longer than 30 min! You crazy! 🤯
Not longer than 30! Will dry out! But does take a bit longer than plain breast because it’s crumbed 🙂
Thanks so much for this tasty recipe Nagi. I made the quick version tonight as I didn’t have any eggs left and it was delicious. My brother, who has been staying with me rarely makes any comment on what’s served up to him but with no prompting or questioning he said that this was nice. So it was definitely a winner!
I was worried that the sauce might be a little too mustardy but decided to trust you…. and it was just right.
This was the third of your recipes I’ve tried and they’ve all been excellent. I love the videos and the way the recipes are presented on the website and Instagram. Thank you very much for all your hard work Nagi.
Best wishes to you and Dozer 🙂
Outstanding recipe. Used Italian bread crumbs pounded and rolled. Topped with Mexican 4 cheese the last 5 min. Took 5 mins off cooking time. Sauce was excellent.
That’s great Rob! So pleased this was enjoyed – N x
Just made this tonight. But I added a few things like Parmesan and ranch seasoning hopefully it turns out great! Doing this for my boyfriend and friends as a chef I’m nervous about it turning into
Made the for dinner tonight my husband loved it! I used the super easy method and it was delicious!
Just have to say, I make this dish every time we go on vacation. It is just so easy and you don’t need a bunch of fancy ingredients that it lends itself to traveling. Every time I make it my husband just raves. I use the easy method and pan fry it to make it extra crispy before putting it into the oven.
That’s great! So pleased you enjoyed this Amanda – N x
I haven’t made this yet, but if you don’t pound the chicken a bit, won’t it come out a little tough when cooked like this?
Look delicious. I could go for it today for my son.
Can I Sub American for Swiss cheese? I forgot to buy swiss. What I only have here are American, mozarella, colby jack and cheddar
Hi Nagi,
I made your chicken cordon bleu tonight. It was wonderful. I did (shame on me) make a change. I used your crispy chicken tender idea and mixed the mayo and Dijon into the egg and flour for the quick bread version. It turned out delish. So easy and crispy. Chicken was moist as promised. Thank you for the great recipes.
That’s basically how the quick dredge version is done in this recipe anyway!! Also – change = 👌🏻 I love it when people adapt my recipes for themselves! N xx
You and your recipes are fabulous!!! Thank you for your easy instructions,im a busy mom!this looks great
Delicious!
🙌🏻
This is the third recipe of yours I’ve tried and you’re 3/3 ! I did manage to somehow make them huge so my cooking method involved both frying and oven but these were great! Thank you for sharing it!
Love that you enjoyed this Julie! Thanks for letting me know – N x
Thank you dear lady.
I volunteered to cook for this week’s “dinner and cards” neighborhood get-together and I chose your recipe because of the clear explanations, the great video and your friendly style of explaining. I know it will turn out just great. Thank you again.
Looks wonderful. Just wondering why do you only coat the top for the easy dredge? Will it not turn out well if it coated completely? Thanks in advance
Hi Tamara! It’s because the mayo kind of makes the base soggy 🙂