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…..
This was really good!! I did the short version by slicing the chicken and pounding it before I stuffed it. I rolled the ham around the cheese so it would run out. Also slathered mayo on the chicken and put breadcrumbs on top. Baked as directed. I made the Dijon sauce as the chicken cooked and it was delicious!! My husband loved it! Thanks for the recipe
Yes! I love the mayo/Dijon shortcut. It gives excellent flavor. We didn’t have breadcrumbs this time I made it so we used crushed crackers and corn flakes. Such a great recipe that we make routinely. Thanks so much!
I’m so pleased you enjoyed this Alexis! Thanks for taking the time to leave feedback! N x ❤️
That’s great to hear Beth! Thanks so much for letting me know you enjoyed this! N x ❤️
I made this awhile ago and it was SOOO good and well worth the mess.
That’s great to hear Kylee! So pleased you enjoyed this! N xx
I made 5 instead of 2 and put the sause on at 25 mins and then realized indidnt dubble the time is the sause gonna ruin it
Delicious! Thanks for sharing.
Hi Nagi , tried to research a lot of recipes on Chicken Cordon Bleu Recipe and your recipe got my attention. Like it and would like to try your recipe next month on my Daughter’s Birthday Celebration ! Thank you for sharing your Recipe ! ❤️🙏🏼
A what temperature should I bake the chicken 350 ok?
I have “PAM- non stick spray” will this be sufficient? I do not have a way to “spray” with oil. What other options might you suggest? Thank you!!
Thank you so much for sharing this! It came out so yummy!
Wonderful! So glad you enjoyed this Lisa, thanks for letting me know! N x
Can I Put it in pastry dough and bake it that way instead of coating it with Pablo? If so, how long should I cook the chicken in the oven before putting it in the pastry dough?
Hi AK! That’s a different recipe and would require some different steps. 🙂
Can the chicken cordon bleu be made ahead of time and frozen for a later date?
Yes it sure can! 🙂 N x
Can I prep the chicken in the afternoon and put in fridge and then bake it right before dinner?
Yep you sure can! N x
Which Way taste better the mayonnaise or the dunking in the eggs?
Where is the recipe for the sauce?
Hi Vanessa – it’s in the recipe! 🙂 N xx
Can the chicken cordon bleu be cooked in a roaster.
Cant wait to try. Running not walking to the supermarket in order to prepare for dinner..
Looks easy and makes a nice presentation. I am definitely following you.
Hope you love it Lynda!!!
I am making chicken cordon bleu. Hope it comes out great.
It will be amazing Katherine! N xx
Made this tonight ! It was Heavenly !!!!
Fantastic to hear Caity! Thanks for letting me know! N x ❤️
Made this tonight and it was absolutely delicious. I used a little mor Dijon in my sauce because i love mustard. Hubby loved it as well.
Fantastic! So glad this was enjoyed Tracy! N x
I’m planning to make this dish for Easter dinner. Can I assemble then day before and bake the next day after church?
I’m sorreeeeee for the late response! Busy Easter weekend 🙂 Yup that’s totally fine! N x
the best cordon bleu recipe ever!!!
Could I make this ahead of time – by about 7 hours ahead of baking then?
Yes! I think that will be fine! 🙂 N x