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…..
I’ve never made chicken cordon bleu before, but I made it for the first time last night for my husband. He loved it! I used the shortcut method to save on time. I love your recipes!
So glad you enjoyed this Adriana, thanks for letting me know! N xx
Andria thank you for this, I am trying this tonight. Make up meal for hubby😅 hard stressful week. It’s only Tuesday
I’m looking for the pocket picture. My pop up adds seem to over come the pocket picture. Help. With a prayer I’ll figure out…too
Can I make this a day a head and put in freg with out cross contamination. Please let me know
Yes of course! 🙂
Can you prep the chicken with the cheese and han in advance and freeze?
What a great idea Debbie! I’m going to try it myself soon!
I’m making this for dinner tonight and was wondering does the oven temp stay at 180?
That’s 180 celcius….or 350 F.
Love this! Easy and delicious. Perfect without the sauce.
Made this tonight and it was delicious… came out perfectly (easier version)! TY for the recipe. Hubby loved it, so I’ll definitely be making again. 🙂
That’s so great to hear Jenette! Thank you for taking the time to let me know! N x
It was delicious. I did the easier method. Amazing.
That’s so great to hear Barbara! Thank you for taking the time to let me know! N x
Soooooo good. For the most part, I used the short cuts. I didn t have Panko so I used regular bread crumbs mixed with smashed fried/crispy onions (the canister you use for green bean casserole. I had Christmas leftovers). I toasted them just like it was called for in the recipe and it was great. I also thinned out the chicken with a rolling pin and used Monterey jack instead of Swiss because that’s what I had on had. It melted well. My husband loved it. Had so much leftover sauce that I packed it up and plan to use later this week.
I love hearing that Devon!! Thanks for letting me know – N x ❤️
I tried this when I was in a bind and didn’t have much time to cook a Friday night dinner for my family who were coming over. I am a beginner cook and was intimidated but just followed your instructions exactly. IT WAS PHENOMENAL!!! You made me look like an amazing cook and i was so proud. Thank you so much. Everyone should try this recipe! So quick and easy. Follow it exactly and it will be perfect!
HIGH FIVE! So glad you enjoyed this Melissa, thanks for letting me know! N x
This was awesome. Quick, easy, and taste. Great use of some leftovers I had from Xmas! I will totally be making this again.!
Can I use honey mustard instead of dijon? I forgot to cook the breadcrumbs before dredging the chicken and it looked pale but very delicious. Thanks for this recipe
Thanks for this so easy but delicious recipe!
Healthier too than the traditional deep frying method.
I tried both methods as my daughter is not big on mayo but since she liked it both ways, I’ll stick with the mayo/mustard option from now on – gives extra flavour while tendering the meat and keeping it extra moist compared to the non-mayo option. (I used less mayo but the benefit of it was evidently there!)
Having said that, the breast cooked in the non-mayo method was still tender enough to enjoy so I might cook a piece for my husband in this way.
You are so creative! I’m so gonna try your other ideas.
JUST MADE THIS AND LOVED IT!! I’VE MADE CHICKEN CORDON BLEU THE LABOR INTENSIVE WAY FOR YEARS. THIS IS JUST AS GOOD!! THANKS FOR SHARING THIS WONDERFUL RECIPE!!!
Terrific to hear Cheryl!! So glad you enjoyed this, thanks for letting me know! N x ❤️
I am trying your easy method tonight. Can’t wait
Nagi,
5 Stars!!! Thank you so much for sharing your very detailed recipe and secondary options for cooking and preparation. My husband loved this meal. I used the quick method with the mayo and baked my chicken. I did use another option for the cheese slices though, because my husband is a big fan of Jack cheese. I loved how the mayo option worked out, and you definitely couldn’t tell the difference in the dredging. I will definitely be trying some of your other delicious recipes. Thank you again for sharing.
That’s so great to hear Hattie! Thanks for letting me know – N x ❤️
The chicken Cordon Bleu is delicious. However, the only tweak I made was changing the Dijon sauce. I used the following; I took 2 cups of heavy cream, 1 cup of grated mixed cheese, salt and pepper to taste and 2 Tablespoons Dijon mustard. Didn’t want to do the milk and flour due to being on a low carb diet. By illuminating those ingredients it was about 1/3 of the Carbs. I then made your sauce the following time I cooked this and compared both. For “our “ taste buds they were pretty much dead on in flavor.
Great recipe, thank you for sharing!
That’s so great to hear Rosann! Thanks for letting me know – N x ❤️
Is there a way to prepare these for a large party ahead of time? Where I could then just pop them in the oven and make sauce right before people arrive?
Hi Annette, you can definitely put the breadcrumb on in advance then cook when required and make the sauce in advance 🙂
Worked great on the first try! Mixed the cheeses, used larger chicken breasts, used Progresso Garlic & Herb Crumbs, and cooked for 45 minutes because of the thicker meat. Came out beautifully. Thanks for a great recipe!
I’d like to prep this ahead of time. How far can I go in the recipe before I put it in the refrigerator? Can I stuff, and coat with the panko then refrigerate for a few days?
Yum, yum,yum. The panco breadcrumbs and the Dijon mustard sauce really made it, few steamed vegggies. Will have this again.
Thank you so much for sharing your feedback Kim, I’m so pleased to hear you enjoyed this! N x ❤️
This recipe was so delicious and easy to follow. Thank you for posting it. My family loved it!
That’s terrific to hear Cecilia! So glad you enjoyed this, thank you for letting me know! N x