Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu Ingredients

• Chicken breasts (3 chicken breasts, filet to form 6 thin pieces of chicken): Creates the base of the recipe and becomes tender and juicy when baked. Thin pieces roll easily and cook evenly.
• Ham (6 slices ham, turkey ham also works great): Adds savory flavor and the classic Chicken Cordon Bleu filling. Turkey ham is an easy substitute.
• Swiss cheese (6 slices swiss cheese): Melts into a creamy center with its signature mild, nutty flavor. Baby Swiss also works well if you prefer a milder taste.
• Bread crumbs (½ cup bread crumbs): Helps create a crisp coating and gives the chicken a classic texture.
• Panko bread crumbs (½ cup panko bread crumbs): Adds extra crunch and helps the coating become golden in the oven.
• Toothpicks (toothpicks): Holds each chicken roll together while baking. Remove them before serving.
• Cooking spray (cooking spray): Helps the breading brown nicely without needing to fry the chicken.
• Butter (2 tablespoon butter): Forms the rich base of the creamy sauce.
• All-purpose flour (2 tablespoon all-purpose flour): Thickens the sauce into a smooth, creamy consistency.
• Milk (¾ cup milk): Makes the sauce creamy and rich. Whole milk creates the richest texture, but 2% works well too.
• Chicken broth (¾ cup chicken broth): Adds savory flavor while keeping the sauce from becoming too heavy.
• Salt (½ teaspoon salt): Enhances all of the flavors throughout the sauce.
• Pepper (pepper to taste): Adds a little warmth and balances the richness.
• Dijon mustard (1 teaspoon dijon mustard): Gives the sauce its classic tangy flavor without overpowering the other ingredients.
• Grated Parmesan cheese (2 tablespoon grated parmesan cheese): Adds a savory, cheesy finish while helping thicken the sauce slightly. Freshly grated Parmesan melts the smoothest.

How to Make Easy Chicken Cordon Bleu

PPREP. Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish.

CHICKEN ROLLS. To make each chicken roll up, layer one slice of ham and one slice of swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish.

BAKE. Spray with cooking spray. Bake 30 – 35 minutes, or until cooked through.

SAUCE. Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden.

Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper.

When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined.

SERVE. Serve chicken over pasta or rice and drizzle with sauce. I served it over egg noodles, but it would also be delicious over mashed potatoes.

Kristyn’s Recipe Tips

• Cut each chicken breast horizontally into 2 or 3 even pieces, depending on its size so they cook at the same rate.
• Place the chicken between plastic wrap and pound to ¼ to ½ inch thick with a meat mallet.
• Roll the chicken tightly to keep the cheese from leaking during baking.
• Spray the tops generously with cooking spray to help the breading become golden and crisp.
• Let the chicken rest for about 5 minutes before removing the toothpicks and serving so the cheese stays inside.
• Air fryer: Cook at 350°F for 15 minutes, flipping halfway through. Let the chicken rest for a few minutes before removing the toothpicks.

5 from 6 votes

Chicken Cordon Bleu Recipe

By: Kristyn Merkley

Easy Chicken Cordon Bleu is crispy, cheesy, and baked to perfection with a creamy Dijon sauce, making a simple family dinner extra special.

Servings: 6

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Video

Ingredients 

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Chicken

• ▢ 3 chicken breasts, filet to form 6 thin pieces of chicken
• ▢ 6 slices ham, turkey ham also works great
• ▢ 6 slices swiss cheese
• ▢ ½ cup bread crumbs
• ▢ ½ cup panko bread crumbs
• ▢ toothpicks
• ▢ cooking spray

Sauce

• ▢ 2 tablespoon butter
• ▢ 2 tablespoon all-purpose flour
• ▢ ¾ cup milk
• ▢ ¾ cup chicken broth
• ▢ ½ teaspoon salt
• ▢ pepper to taste
• ▢ 1 teaspoon dijon mustard
• ▢ 2 tablespoon grated parmesan cheese

Instructions 

• Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. Mix the bread crumbs together on a plate or flat dish.
• To make each chicken roll up, layer one slice of ham and one slice of Swiss cheese on each of the chicken pieces. Roll up tightly, then roll in the bread crumb mixture. Secure with toothpicks (I used two per piece) and place in the prepared baking dish.
• Spray with cooking spray. Bake 30 – 35 minutes, or until cooked through.
• When the chicken has about 15 minutes left, make the sauce.
• Melt the butter in a saucepan over medium heat. Add the flour and whisk to form a smooth paste. Cook 2-3 minutes, until golden. Add the milk, whisking constantly, until combined. Cook until slightly thickened, then slowly add the chicken broth while continuing to whisk constantly to prevent lumps. Whisk in the salt and pepper.
• When the sauce has thickened, remove from heat and whisk in the dijon mustard and parmesan cheese until melted and combined. Serve chicken over pasta or rice and drizzle with sauce.

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Notes

Recipe Tips.

• Cut each chicken breast horizontally into 2 or 3 even pieces, depending on its size so they cook at the same rate.
• Place the chicken between plastic wrap and pound to ¼ to ½ inch thick with a meat mallet.
• Roll the chicken tightly to keep the cheese from leaking during baking.
• Spray the tops generously with cooking spray to help the breading become golden and crisp.
• Let the chicken rest for about 5 minutes before removing the toothpicks and serving so the cheese stays inside.

Make ahead of time. Roll the chicken up to 24 hours ahead and refrigerate. When ready to bake, coat with breadcrumbs and bake as directed. Prepare the sauce while the chicken cooks.

Warm leftovers in a greased baking dish at 350°F for 15 to 20 minutes, just until heated through. Reheat the sauce in a saucepan over medium heat, stirring until hot. 

Store. Store leftovers with aluminum foil or place them in an airtight container. Store the leftover sauce in a separate container so it doesn’t make the bread crumbs soggy. Store in the refrigerator for up to 4 days. 

Freeze. Prepare the chicken up to the breading step, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then bread and cook as directed. For the best flavor, make the sauce fresh the day you serve it.

Nutrition

Calories: 389kcal, Carbohydrates: 14g, Protein: 39g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 121mg, Sodium: 980mg, Potassium: 597mg, Fiber: 1g, Sugar: 2g, Vitamin A: 357IU, Vitamin C: 1mg, Calcium: 240mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Thank you Alicia from The Baker Upstairs!

This recipe was first published September, 2014.