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 wonderful! I adapted it to what I had on hand (bacon and provolone instead of ham and swiss) but it turned out fantastic! The dijon mustard cream sauce was absolutely delicious! No leftovers! Thanks!
Same here, I substituted Provolone and bacon, and had to use just regular mustard but I loved it and so did my hubby. Great job, Nagi!
That sounds fantastic Elizabeth!!
I made this tonight following the recipe exactly as it is shown and it came out perfect! The chicken was moist and the sauce complimented the dish. I paired it with a chilled glass of chardonnay. Absolutely delicious!
What temp does the chicken bake at???
Hi Kym – 200C/390F (standard) or 180C/350F (fan).
I made this tonight for my family as a trial run for a Valentine’s banquet on February 16th. I actually did each method with 3 breasts. They loved the quick dredge and I loved the super easy. Both were absolutely amazing! Just curious about the freezing technique you mentioned in your notes. It sounds like you did everything and froze them and then had extra bread crumbs to touch them up. Have you baked them from the frozen state yourself? If so, did they turn out just as moist and delicious? I’m curious about this method because it would help me tremendously as I’m probably going to have anywhere from 40 to 70 breasts to make. 🙃
Just wonderful! Followed the directions though my chicken was a bit larger, I just kept checking the internal temp. I used the super-easy method and it turned out great! Will make again as my husband loved it!
I’m so glad you loved it Kathy!!
This looks really yummy and easy to make! Chicken Cordon Bleu always sound fancy and difficult to make. Gonna try this out soon. Any advice if I do not have an oil spray? Usually I would just coat oil with my hands but in this case they’re coated with breadcrumbs.
Hi Sharon, you can just drizzle a bit of oil on top and it should work fine ☺️
Thank you, you’re amazing!
Sound delicious. My diet seems to lean toward chicken meals. Recipes would really be appreciated.
Hi Roland, If you type chicken into my search bar, a whole list of chicken recipes will come up for you – Enjoy!
Gonna try the cordon bleu tonight!
Loe to know what you think Deb!
I liked this recipe very much! Used the dredge method, worked well! I like not having to flatten the breasts and I liked baking vs sauteed. Will make again! Thanks for posting!
Just made this using the easy method and it was outstanding! Thanks so much. Love how the mayo and mustard combo adds flavor and kept chicken moist
You’re so welcome April!
It was soo good. I was just looking for something different to do with chicken breasts and I happened to have ham and swiss. O used crushed ritz cra kers because thats what I had. My husband and 6buear old loved it qs did I!
Wahoo! You nailed it Kelly!
Made this into a date which went very nicely! We still pounded the chicken out (that’s the fun part) but it was delicious! I hope she thinks that I can cook now!
Woot! Sounds like you definitely can cook, hope you get another date 😉
I’ve made this twice now exactly as written and it has turned out great! My boyfriend and I liked it very much and the easy method makes this an easy breezy cleanup. Thanks for sharing.
Only had some thighs so I flattened them and put one on top of the other and proceeded as directed. They turned out perfectly and didn’t fall apart even without toothpickss
I’m so glad it worked Jill!
Hi Nagi! Thanks for this recipe and all the options and instructions for everything. I made it for Christmas dinner and it was a success. I’ve been cooking for over 50 years, so I always appreciate those who are willing to share their recipes. I used the easy method you included and it is excellent. Everything turned out well. It upsets me when I see people comment how they changed this and that……….and then they did or didn’t like it!! Do the recipe as it was written and intended! 🙂 Someone did all that work to create it, so be respectful of their effort.. I appreciate your work here, Nagi. Thank you. I will make this again for sure.
This dish is truly a fancy for every chicken lovers. Thinking about the cheese, the Dijon mustard, the chicken,… is enough to melt my heart right away 😍😍😍 – Natalie
This is a definite must to make. It looks delicious. I am so glad I found your site. And…I love Dozer’s pics. He is adorable.
I hope you try it and love it! N x
I made this for a Vday dinner a couple years ago and my husband loved it. I have some Dijon mayo in my fridge now along with chicken thighs. Think I could do the same thing and sprinkle with breadcrumbs, just not stuffthe chicken??
Most definitely!
This is maybe the best cordon bleu I’ve ever made! Being such a rich, heavy protein, I stuffed a few spears of asparagus inside the ham and cheese roll and served it over brown rice. The Dijon cream sauce is a wonderful finish. Absolutely delicious! Will definitely be hanging on to this recipe. 🙂
That sounds fabulous Lisa!
This is outstanding! I had Havarti cheese and it worked really well! I’ve always wanted a sauce to go with this meal and yours is great! I did add crushed green pepper corns instead of pepper and everyone loved everything. I’ll be making this for our overseas family in a couple of weeks and know they will love it too <3
I love hearing this!!!