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…..
Hi Nagi,
First time making Chicken Cordon Bleu ever and it was AMAZING! The mustard sauce is a must! I will be making this again! Thank you
I’ve had this recipe in my arsenal for a few years now, and when hubs and i were thinking about valentine’s day, we wanted something that was more elegant than everyday fare, but not too complicated since it fell on a tuesday. this was PERFECT! so tasty and easy to fix on a weeknight. i roasted some veggies and had creme brulee which i made the night before and voila! a lovely celebratory dinner for my valentine!
I previously commented on this recipe back in June of 2021, but wanted to add another comment. Instead of using one breast and cutting a pocket, I use 2 thin cutlets. For me that’s easier and I find the thickness of the cutlets to be perfect. I simply put a cutlet down, then the ham and cheese which is rolled/folded like in the video, then another cutlet, and covered with the Mayo/mustard mixure and panko (super easy method which I prefer). I then used 4 inch cocktail toothpicks on each side, but honestly probably didn’t even need them. They came out perfect at 30 minutes in the oven.
Thank you so much yet again Nagi, you are a legend!
Your mustard sauce was lovely too, mild enough for the bride who also enjoyed it.
Keep up the awesome work with everything you do, many thanks.
Made this last night and my family LOVED IT! Easy and very good. I recently retired and am now taking care of the cooking…a new roll from me. My cooking experience is a little above beginner…
Do you bake the chicken at the same temp as the bread crumbs?
Excellent recipe, instructions, and video. Made for my folks and the raved about it. What a super tip to toast the bread crumbs!
I left enough of the toothpick out that I could grasp with my thumb and forefinger, twisted and it pulled out cleanly and easily.
This was my first time finding you.
Thank you from your newest fan from The Great State of Texas!
The Chicken Cordon Bleu looks wonderful! Can’t wait to try it! I’m wondering if it could be made in an air fryer? Thanks for sharing your recipe!
Made this last night using the quick dredge method, of course! All I can say is, WOW! So good! My husband said he felt like we were at a restaurant and couldn’t get enough of the sauce. As always, your recipes never disappoint.
I wonder if this can be grilled or smoked. I used used recipe for regular chicken breast and it was wonderful (method 2). I’m planning party, and for big events I am for smoking whatever I can in bulk.
Printed recipe doesn’t mention the ham wrapped around the cheese before being tucked into the chicken. But I read the whole article so I didn’t miss anything. But it’s just so you know. Anyway, thank you for the recipe and the easy suggestions. I used port salut cheese and made the breadcrumbs and oil on the skillet.
On the super easy method why can’t you coat both sides of chicken and flip in the bread crumbs?
Can you replace the mayo with greet yogurt or sour cream for the quick method
?
You’ll want something that’ll cook the crumbs into the chicken. Though, I’m sure there are vegan alternatives to egg based batter.
I made this last night and it was fast, easy and amazingly delicious. I had 4 breaststroke so I doubled most of the recipe. The Dijon sauce looked so good we made 3 cups of that. The conversion was easy and definitely made more than enough for us.
I think the hardest part was getting the toothpicks out after. I had read the comments and made sure that the toothpicks were out enough to grab. The extra chicken were let cool down and then I just pushed the toothpicks into the cutting board and that pushed them outwards and released it from the chicken and panko and slid out easily for me.
Thank you much for the recipe and video. I’ll definitely be making this again
*chicken breasts not breaststroke lol (new phone and auto correct hasn’t gotten to know me yet lol)
I love this blog very easy to understand the recipes.
I have made this before and it was delicious. I’m thinking of making for a dinner party for 10. When I change the serving size it has the sauce 5 cups of milk. This seems a lot. Is it correct. Thank you!