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 loved making this…so easy
I had an all (American) French luncheon for my sisters
and they were wowed with this chicken…
will make again …
hands down the best
HIGH FIVE!!! I’m so glad you enjoyed this Edy, thanks so much for letting me know! N xx
Hi Nagi, I’m confused about the Swiss cheese as you say not to use Gruyere, but Gruyere is Swiss cheese. Is it a typo?
Gosh you’re right Pam! I didn’t even know, Gruyere is a type of Swiss cheese. Gruyere cheese that I get melts more like cheddar / tasty cheese whereas Swiss holds its form better, like mozz. Which is why it’s better for this recipe. But if your gruyere holds its shape when melted, then definitely by all means use it!
Hi! I made this today for our Christmas Dinner (the easy version!) and it was delicious. Thank you so much for this great recipe. Everyone was so impressed, and I can’t wait to check out more of your recipes.
I’m so touched that you used one of my recipes for Christmas!! I’m glad you enjoyed it and thank you so much for taking the time to come back and let me know! N xx
Can I prepare this, up to the time to put in oven and keep in fridge overnight? Don’t see what would spoil.
Thanks.
Hi Lois! Won’t spoil, it is just that breast is a very lean cut and thus always better eaten as soon as possible after cooking, before it cools 🙂 But will certainly reheat with a crisp crumb!
Hi Nagi! Can I use bacon instead of ham? I don’t have ham in the fridge right now so i’m planning on substituting it with bacon instead.
Thanks for all the recipes you share. You’re blog is my go to whenever I need to whip up something sumptuous and easy!
Hi Mrs Rob – yes of course! I would chop the bacon and fry it golden first – because bacon is thicker than ham and harder to cut through, so I think if you keep it whole when you cut into the chicken there is the chance the whole piece of bacon will slide out. 🙂 So glad you enjoy my recipes, thank you for your lovely message! N x
Hi,
I intend cooking this, along with your “Mini Potato Gratin Stacks” this weekend but have a couple of questions.
1) Having dug out, from the freezer, the chicken breasts that seem to have the best shape for the dish they each weigh approx. 310g – how long would you recommend baking them for?
2) Due to lack of oven space I want to precook the “Mini Potato Gratin Stacks” and then reheat just before serving.
Which method would you recommend? My best guess is to steam them gently in a bowl covered with cling film before transferring them to the oven for around 5 minutes. What do you think?
Hi Phil! I think 30 minutes will do it 🙂 Breasts tend to spread out rather than sit up so even when they are slightly larger, it doesn’t take that much longer to cook. For the Gratin stacks, cook them beforehand then just pop them on the shelf under the chicken for the last 5 minutes, then while the chicken rests for 5 minutes, leave them in there to finish reheating. 🙂
I just made it, folowing the instructions, and while it was amazingly delicious (my husband’s words), I did have to put it back in the oven. When I cut into the chicken breasts they were still pink in the middle. Another 15 minutes and they were good! But they were some massive peices of chicken.
Hi Rachel, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
Many thanks for the reply and will do as you suggest – I’m really looking forward to trying both!
Hiya Nagi
Turned out real good, Thank you.
I toasted Italian breadcrumbs to pepper the mayo/dijon with.
I’m so glad to hear that you enjoyed it Joey! Thanks so much for letting me know! N xx
Oh my! This was SO good! My 14 year old son couldn’t stop eating this. He said it is now his favorite dish In the world! That’s saying something for one of the pickiest eaters I’ve ever seen. Thank you Nagi!
AWESOME! So happy to hear that Lisa! 🙂
Hi Nagi,
I’m trying this for the first time. I often have problems with even cooking.
Have you tried pounding to achieve an Even thickness and even cooking?
Thanks in advance.
Hi Paul! No need to do that for this recipe 🙂 And the cheesy filling keeps the inside moist so it cooks nice and evenly!
I really hate Dijon mustard and really hate mayo. What can I use instead for the coating and sauce ??
Hi Carol! Use the egg to make the panko stick and skip the Dijon in the sauce and just make it a cheese sauce!
This dish is DELICIOUS and very manageable if you make the sauce ahead.
So glad you liked it Kim, thanks so much for letting me know! N x
How many servings does this make? I’m planning to cook for 9 people and want about 18 pieces of chicken….how do I multiply the recipe??
Thank you in advance
Hi! This recipe is for 2 breasts, so just scale it up 🙂
This was an amazing recipe, will keep forever
Thanks Catherine, so glad to hear you enjoyed it!
Excellent recipe! I love the pre browning of panko. That has been the missing direction for me baking versus frying.
Thank you! This chicken cordon bleu was a hit and will be the main dish of an upcoming family get together.
Woo hoo! I’m so glad you enjoyed this Mindy, thanks so much for taking the time to come back and let me know! N x
I was in search of a quick easy and delicious recipe for chicken cordon blue when I found your website a week ago. I am obsessed with your recipes. I have saved so many of your recipes and marked them with high priority I have to make them. Tonight I will be making the chicken stuffed with ricotta wrapped in prosciutto over potatoes. It’s 9:01 am here and I can’t wait until dinner 🙂 Thank you for all you do if putting out amazing recipes with everyday food items.
Hi Lisa! I’m so glad you found me and that you’re finding recipes you like the look of! Oooh, that ricotta stuffed chicken will have to get back on my menu soon…..it is so good! N x
Can’t wait to check out your cookbooks
Hope you got the links to download them Teresa! 🙂 N x
Excellent recipe! I just wanted to give a quick tip. Let’s see if I can explain this clearly. If you take the ham slice and lay it so the half is on the chicken and the other half hanging off, then lay in the cheese, then fold the ham back over the cheese so the fold is to the open side, the ham holds the cheese in and it doesn’t ooze. Hope that makes sense! ☺️
Carol…..that is wickedly clever! thank you for the tip! Next time I make these I must remember to do new step photos and update the recipe! (I’ll credit YOU!)
I would be honored! ☺️
This so great…..I made it last night, the short-cut version. This was the first time I attempted chicken cordon bleu but it won’t be my last. Thank You!
I’m so happy to hear you enjoyed it Irene! Thank you for coming back to let me know! N x
10/10 – I cooked this for my partner and she said it doesn’t get any better than this! So easy as well. Thank you
So glad you and your partner enjoyed it Andy! Lucky lady! 😉 N x
Made this tonight. I am not a mustard fan, but liked this. Chicken was a bit thicker I used so adjusted time.
I’m so glad to hear you enjoyed it Rachel!!! The mustard flavour definitely just disappears 🙂