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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
Love this recipe! Chicken Cordon Bleu is my husband’s favorite, so I make it every year for his birthday, but have never settled on one recipe. This year I found this one, and the pretoasted bread crumbs are genius. Husband agrees this is the best cordon bleu we’ve had yet (I did the full dredging method). Crispy outside, juicy inside, fantastic. It was delicious and a great birthday dinner. 🙂
That’s great to hear Molly, thanks for sharing your feedback! N x ❤️
I love your recipes, they always just ‘work’ 🙂
But this one I adapted to even more quick & easy.. as I didn’t have breadcumbs, I put a few handfuls of cornflakes into the blender to ‘breadcrumb’ them & used them instead…. and haven’t looked back! It works a treat and tastes amazing!
I LOVE HEARING THAT!!! 😂
This is the second time i made it again..me and my bf love it so much.. and ur recipe so very clear and easy to follow .. and the notes really useful especially for me .. just a beginner in the kitchen..
Again the love short cut method
That’s so wonderful to hear!! Thanks for letting me know Sansan – N x ❤️
Recipe sounds delicious. I like the hint of dijon. I take this one more step toward fast and easy. After toasting bread crumbs, I spread a thin layer on bottom of glass baking dish. Then layer with slices of chicken breast, then ham, then cheese, then chicken again. Finally top w bread crumbs. This chicken cordon bleu casserole has all the flavor, is more moist, still looks nice, but much less fuss!
Trying this tonight. Modifying this with sriracha and aleppo peppers.
Trying tonight, they look so pretty as they go in oven. I used three cheeses– provolone, Swiss, pepper jack. All favorites of ours.
Connie
Hope you love it Connie! N x
Another scrumptious recipe! So easy to follow with your detailed instructions. Thank you Nagi!
WHOOT! So happy to hear that Mary! N x
I bump into this recipe and was planning to make one but I was wondering where to use the plain flour on the recipe?
Hi Tricia! Step 1 in the recipe 🙂
I made your recipe! It was a smash hit!! Thank you!! I toasted the Panko as suggested and it presented a beautiful presentation with the delicious Dijon Sauce. I had a bit of trouble tooth picking the chicken closed, but it worked out okay. I normally like a tomato based sauce on this dish, but found your Dijon enjoyable. Thank you for the recipe.
I’m so pleased to hear that Lisa! Thank you for trying my recipe! N xx ❤️
Hi Nagi, Just browsing today and I came across this recipe. Got to the bottom and “Oh NO” did you banish Dozer from the kitchen because of sneaking a piece of the chicken. Anyway, this sounds so much easier then the traditional and it’s one of my all-time old favourites. One that when we first started to “go out for dinner” I’d order Cordon Bleu all the time. Now would you believe tomorrow 16th Sept. 2017 it’s our 50th wedding anniversary and we’re celebrating with our 3 children, spouses and 10 grand-children at one of our favourite Italian Restaurants in Bella Vista.
50th??! AMAAAAZING! Congratulations!!! Nope, Dozer not banished, never banished! I published this before I started the regular Life of Dozer! 🙂 N x
I just made this. Perfection! So easy and fast. I did the mayo/mustard shortcut method. LOVED IT. So much easier than those fussy versions.
That’s fantastic to hear Kiara! Thanks for leaving a review! N x ❤️
I am excited to try this recipe, as I love chicken cordon bleu!
Do you know if it can be frozen and served later? Either before or after baking? I’m big on freezer meals with my busy family schedule!
Thanks!!
Hi Amy! I think freezing it after putting the crumbs on before cooking should be ok, it will crisp up when baked! N x
Loved your blog!!!! We will try this cordon blue with the shortcut method!!!
Thank you for the compliment Aline! Hope you LOVE this! ❤️
This was very good! Will make again!
Thank you for the review Paula, it’s so terrific to hear you enjoyed this! N xx
What kind of dish or pan do you cook the chicken in? And do I cover with foil?
Any baking tray or pan, no need to cover! N x
loved this recipe. i agree that your method is sooooo much easier than the traditional. The sauce was divine. i was a bit concerned about the dijon mustard, but it was subtle – it didn’t overwhelm the sauce as so many mustard – based sauces can. the flavor profile was definitely there but not too much. The only thing i may change is that my husband wanted more ham & cheese stuffing. i served it with a wild & brown rice medley & mixed veggies – the sauce was great on all.
Thanks for the great review Kathleen! I’m SO pleased to hear you enjoyed it! N xx
Loved it loved it loved it!!!!!!! I spent years making it pounding out the breasts and rolling them up. Then sticking toothpicks in to hold them together. Talk about labor intensive. I loved the sauce also. I’m going to have it on a piece of broiled salmon tonight.
What wonderful feedback Carrie, I’m so pleased to hear that, thank you! N xx
I wish I would have found you sooner, Nagi! I just made this tonight on a whim after becoming so bored with the usual dinner stuff. Family loved it! I did make a few substitutions as I didn’t have all the ingredients on hand, but I’m definitely going to buy everything I need to make it truly Nagi-style for next time. Wonderful recipe! You’ve simplified it without sacrificing any of the traditional flavors. <3
WHOOT! So pleased the family loved it MH! N xx
Can you use regular bread crumbs?
Sure! 🙂 N x
Hi! This sounds fantastic! Love all your tips! I would love to make this for a dinner party and want your opinion on how much I can do ahead and refrigerate to be popped in the oven later. I was thinking I could definitely stuff the chicken breasts and refrigerate. Could I mayo/mustard and breadcrumb and refrigerate or would you just do that step right before baking? Or would the crumbs get soggy?
THANK YOU!
Hi Kris! I recommend crumbing just before baking, but if you do crumb ahead, it will crisp up when cooked, it just won’t crisp up quite as much, that’s all!