If you’re craving a dish that screams comfort, elegance, and indulgence all at once, look no further than Chicken Cordon Bleu. With layers of thinly sliced ham and gooey melted cheese wrapped inside tender chicken breasts, all encased in a golden breadcrumb coating, this dish delivers restaurant-quality flavor from your own kitchen.

Though it sounds fancy, Chicken Cordon Bleu is surprisingly easy to make with just a handful of ingredients. This version is baked instead of fried, making it a healthier alternative without sacrificing any of the crunch or flavor. It’s the perfect recipe for family dinners, date nights, or even a special occasion meal.

If you’ve enjoyed our Baked Chicken Cutlets or Chicken in White Wine Sauce, you’ll definitely want to add this one to your meal rotation!

Ingredients You Will Need

For the Chicken:

Chicken breasts – 2 large (boneless, skinless, sliced in half horizontally)
(Choose plump, thick breasts to allow for easier rolling.)
Thinly sliced deli ham – 4 slices
(Use good-quality smoked or honey ham for the best flavor.)
Swiss cheese – 4 slices
(Traditional choice that melts beautifully and adds nutty flavor.)
Salt – 1/2 teaspoon
(Seasoning the chicken before rolling ensures flavor in every bite.)
Black pepper – 1/4 teaspoon
Dijon mustard – 1 tablespoon (optional)
(Adds a little tang between the chicken and ham.)
Toothpicks or kitchen twine – for securing the roll-ups

For the Coating:

All-purpose flour – 1/2 cup
(Helps the egg stick to the surface.)
Eggs – 2, beaten
(Acts as a binding agent.)
Panko breadcrumbs – 1 cup
(Gives a light, crispy finish.)
Parmesan cheese – 1/4 cup, grated
(Adds extra flavor to the breadcrumb crust.)
Dried parsley – 1 teaspoon (optional)
Cooking spray or olive oil – for baking

Cooking Time

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes
Serves: 4

Equipment You’ll Need

Sharp knife and cutting board
Meat mallet or rolling pin
Shallow bowls for breading
Baking dish or sheet pan
Toothpicks or twine
Oven

How to Make Chicken Cordon Bleu: Step-by-Step

1. Prepare the Chicken

Lay each chicken breast between plastic wrap or parchment and gently pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This step is key for even cooking and easy rolling.

2. Layer the Fillings

Season both sides of the chicken with salt and pepper. If using, spread a small amount of Dijon mustard on the inside of each piece. Layer with 1–2 slices of ham and 1–2 slices of Swiss cheese.

3. Roll and Secure

Tightly roll up each chicken breast, tucking in the sides to seal the filling. Secure with toothpicks or tie gently with kitchen twine. Chill in the fridge for 15 minutes to help them hold their shape.

4. Bread the Roll-Ups

Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for a mixture of panko, Parmesan, and dried parsley. Roll each chicken piece in the flour, then the egg, then coat thoroughly in breadcrumbs.

5. Bake Until Golden

Place the breaded chicken onto a greased baking dish or sheet pan. Lightly spray the tops with oil or cooking spray. Bake at 375°F (190°C) for 30–35 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

6. Let It Rest and Serve

Allow the chicken to rest for 5 minutes before slicing. Remove toothpicks or twine and serve with your favorite side.

Nutritional Information (Per Serving)

Calories: 390
Protein: 40g
Fat: 20g
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Cholesterol: 115mg
Sodium: 780mg

Tips and Variations

Use Chicken Thighs: For a juicier version, try boneless, skinless chicken thighs.
Make It Gluten-Free: Substitute regular breadcrumbs with gluten-free panko and use GF flour.
Different Cheeses: Gruyère, provolone, or mozzarella can replace Swiss for a twist.
Air Fry It: Cook in an air fryer at 375°F for 18–20 minutes, flipping halfway through.
Add a Sauce: Serve with Dijon cream sauce or classic béchamel for an extra indulgent touch.

How to Store Leftovers

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for best results (10–12 minutes).
Freezer: You can freeze uncooked breaded chicken cordon bleu for up to 2 months. Freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 10–15 minutes to cooking time.

Why You’ll Love This Recipe

Chicken Cordon Bleu combines crispy texture with gooey, savory filling in every bite. It feels gourmet, but it’s surprisingly simple to make at home. You can prep them ahead, customize the filling, or even make a healthier baked version without losing any of the magic. It’s a family favorite and a fantastic way to turn plain chicken into something truly special.

Frequently Asked Questions (FAQs)

Q: Can I prepare Chicken Cordon Bleu ahead of time?
A: Yes! You can assemble and bread the roll-ups up to 24 hours in advance. Keep them refrigerated until ready to bake.

Q: Why is my cheese leaking out during baking?
A: Make sure to roll the chicken tightly and seal it well with toothpicks. Also, avoid overstuffing with cheese.

Q: Can I pan-fry instead of bake?
A: Absolutely. Fry in a skillet with oil over medium heat for 4–5 minutes per side, then finish in the oven for 10–15 minutes at 350°F.

Q: What sides go well with Chicken Cordon Bleu?
A: Mashed potatoes, green beans, steamed broccoli, or a fresh salad are great companions.

Q: How do I know when the chicken is done?
A: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

My Final Thoughts

Chicken Cordon Bleu may sound fancy, but this version proves it’s simple enough for a weeknight and elegant enough for company. Baked to golden perfection, this dish brings together crispy coating, juicy chicken, smoky ham, and melted cheese in every irresistible bite.

For more cozy, satisfying, and easy chicken dinners, don’t forget to browse our ever-growing library at Mealova Recipes. Your next delicious meal starts here!

Sofia