Baked Chicken Cordon Bleu

This midweek Chicken Cordon Bleu transforms a classic French dish into an achievable weeknight dinner without sacrificing flavor. A golden crispy exterior gives way to tender chicken stuffed with melty Swiss cheese and savory ham, all topped with a silky Dijon cream sauce that brings everything together beautifully.

I first made this recipe when trying to recreate my grandmother's famous cordon bleu without spending hours in the kitchen. My family now requests it nearly every month and guests always ask for the recipe thinking it took me hours to prepare.

Ingredients

• Swiss cheese: chosen specifically because it melts beautifully while maintaining its shape
• Ham slices: add the perfect salty complement to the mild chicken and cheese
• Panko breadcrumbs: create a lighter crispier coating than traditional breadcrumbs
• Dijon mustard: appears in both the coating and sauce providing depth and tanginess
• Chicken breasts: should be small to medium sized for even cooking and easier stuffing
• Mayonnaise: helps adhere the breadcrumbs in the super easy method and adds moisture
• Parmesan cheese: enriches the sauce with umami depth and helps thicken it naturally
• Milk: creates the creamy base for the sauce choose full fat for the richest results

Step-by-Step Instructions

Prepare the breadcrumbs:

Toast panko breadcrumbs in the oven for just 3 minutes until light golden. This critical step ensures maximum crispiness without having to deep fry the chicken. Be sure to remove them immediately from the hot pan to prevent over-browning.

Create the pocket:

Carefully slice a pocket into each chicken breast without cutting all the way through. Make the opening wide enough to stuff easily but small enough to contain the filling. Start at the thickest part and use a sharp knife for precision.

Stuff the chicken:

Fold each slice of Swiss cheese in half before placing into the pocket to help contain the melting cheese. Layer the ham inside making sure the filling extends throughout the pocket. Seal with toothpicks by inserting them at an angle to secure both the top and bottom layers of chicken.

Choose your breading method:

For the Super Easy method mix mayonnaise and Dijon mustard then spread this mixture over the top and sides of each chicken breast. Press the toasted panko firmly onto the coated surfaces. For the Quick Dredge method whisk egg and flour together then dip the entire chicken breast into this mixture followed by the panko breadcrumbs.

Bake to perfection:

Bake the prepared chicken for 25 to 30 minutes until the breadcrumbs turn beautifully golden and the internal temperature reaches 165°F. The breadcrumbs will continue crisping as they cool slightly. Remove the toothpicks before serving.

Prepare the cream sauce:

Create a roux by melting butter and whisking in flour until it forms a smooth paste. Gradually add milk in stages whisking constantly to prevent lumps. Incorporate Dijon mustard and Parmesan cheese which enriches the sauce with flavor and helps thicken it naturally. Continue whisking until velvety and smooth.

Save This

The Dijon cream sauce is truly what elevates this dish from good to exceptional. I once served this at a dinner party where a guest who claimed to dislike mustard ended up requesting the sauce recipe after cleaning his plate. The sauce transforms even when made with lower fat milk though full fat milk creates the silkiest texture.

Make Ahead Magic

This Chicken Cordon Bleu is perfect for meal prep and planning ahead. Prepare using the quick dredge method then refrigerate the breaded uncooked chicken for up to 24 hours. The breading stays remarkably crisp even after being refrigerated which makes this perfect for entertaining. When ready to cook simply place the prepared chicken directly in the oven and proceed with the baking instructions.

Perfect Pairings

The rich flavors of Chicken Cordon Bleu pair beautifully with bright acidic side dishes that balance the creamy sauce. A simple arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. For a complete meal add roasted asparagus or steamed green beans and perhaps a small portion of buttered rice or roasted potatoes to soak up that incredible sauce. A glass of unoaked Chardonnay or light Pinot Noir complements the dish without overpowering it.

Troubleshooting Tips

If your cheese begins to ooze out during baking secure the pocket with additional toothpicks positioned at different angles. Always let the chicken rest for about 5 minutes before serving which allows the cheese to set slightly preventing a molten cheese explosion when cutting into the chicken. If your sauce becomes too thick simply whisk in additional milk one tablespoon at a time until reaching your desired consistency.

Common Queries

→ Can I use different types of cheese for Chicken Cordon Bleu?

While Swiss cheese is recommended because it melts while holding its shape, you can substitute gruyere, cheddar, or mozzarella. Just be aware that these cheeses might ooze out more during baking. Secure with additional toothpicks if using alternative cheeses.

→ How can I prepare Chicken Cordon Bleu ahead of time?

Use the Quick Dredge method to prepare the chicken, then refrigerate for up to 24 hours before baking. You can also freeze the uncooked, prepared chicken. When ready to cook, thaw completely and bake according to the instructions. Keep extra breadcrumbs to touch up the coating if needed.

→ What's the difference between the two coating methods?

The Super Easy method uses mayonnaise and Dijon mustard as a binding layer, coating only the top and sides of the chicken before adding breadcrumbs. The Quick Dredge method uses a traditional egg and flour mixture to coat the entire chicken breast before adding breadcrumbs. Both methods yield crispy results, but the dredge method provides more complete coverage.

→ Can I make the Dijon cream sauce lighter?

Yes, you can use low-fat milk instead of full-fat in the sauce. The sauce will still thicken nicely due to the flour roux, though it may be slightly less rich. You could also reduce the amount of butter or parmesan cheese if desired, though this will affect the flavor and consistency.

→ Why do you toast the panko breadcrumbs before coating the chicken?

Pre-toasting the panko breadcrumbs ensures they achieve that perfect golden-brown color and crispness during baking without having to overcook the chicken. This step is crucial for achieving the crispy exterior that mimics traditional fried Chicken Cordon Bleu while using the healthier baking method.

→ How do I know when the Chicken Cordon Bleu is fully cooked?

The chicken should be cooked for 25-30 minutes until golden brown on the outside. For food safety, ensure the internal temperature reaches 165°F (74°C) at the thickest part. If you don't have a meat thermometer, cut into the thickest part to check that the meat is white throughout with no pink remaining.