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…..
Tresa says
Which Way taste better the mayonnaise or the dunking in the eggs?
Vanessa Lemon says
Where is the recipe for the sauce?
Nagi says
Hi Vanessa – it’s in the recipe! 🙂 N xx
Ncc says
Can the chicken cordon bleu be cooked in a roaster.
Lynda Ledrich says
Cant wait to try. Running not walking to the supermarket in order to prepare for dinner..
Looks easy and makes a nice presentation. I am definitely following you.
Nagi says
Hope you love it Lynda!!!
Katherine says
I am making chicken cordon bleu. Hope it comes out great.
Nagi says
It will be amazing Katherine! N xx
Caity says
Made this tonight ! It was Heavenly !!!!
Nagi says
Fantastic to hear Caity! Thanks for letting me know! N x ❤️
Tracy says
Made this tonight and it was absolutely delicious. I used a little mor Dijon in my sauce because i love mustard. Hubby loved it as well.
Nagi says
Fantastic! So glad this was enjoyed Tracy! N x
Shannon says
I’m planning to make this dish for Easter dinner. Can I assemble then day before and bake the next day after church?
Nagi says
I’m sorreeeeee for the late response! Busy Easter weekend 🙂 Yup that’s totally fine! N x
Kay says
the best cordon bleu recipe ever!!!
Katie says
Could I make this ahead of time – by about 7 hours ahead of baking then?
Nagi says
Yes! I think that will be fine! 🙂 N x
Paul says
Made this last night .. it was delicious and the sauce was to die for. Will definitely do it again.
Nagi says
LOVE HEARING THAT Paul! N x ❤️
Tamara says
Hi Nagi,
I was thinking of making this tonight for dinner, but all I have on hand is Edam or some older Havarti cheese.
Would either of these work as an acceptable substitute?
Thanks,
Tamara
Yvonne Owens says
Made this and it was a hit for my us & guests! Making it again tonight for more guests! Very easy recipe and so yummy!
Nagi says
That’s so great to hear Yvonne!! Thanks so much for letting me know! N x
Diane says
Nagi,
Do I bake the chicken cutlets at 180 or is that just for the Panko bread crumbs?
I can’t wait to try this tonight!
Thanks, Diane
A_Boleyn says
I’m planning on making the dish but have no Dijon (when my jar of French’s runs out, it’s the replacement) so I was glad to hear that it IS possible to made a tasty sauce with the substitution. Thank you for the inspiring post.
Nagi says
Hope you love it! N x
Allie cat says
Hi. So my husband and I are visiting his cousin for a week and we while grocery shipping last night we bought boneless and skinless chicken thighs. They aren’t exactly as big as chicken breasts, but we have quite a bit that came in the package. Doing everything according to the recipe, how long do you think I should cook it for, or do you think the 30 minutes would be enough? I just checked the weight of the package, and it measures at 3 pounds.
Nagi says
Hi Allie! If they are not quite as big as breasts, I think 25 minutes will be enough 🙂
La Cole says
I am going to make this for our Easter Dinner –coming home from church doesn’t give me time to do a turkey so this will be perfect.
I will need to make a couple of large trays to get 25. How deep does the pan need to be and I what is the best way to tell if they are done since I am making such a large amount. The cooking spray is that a non stick spray ?
Nagi says
Hi La Cole! I use canola or even olive oil spray 🙂 The chicken is cooked when the internal temp is 165F/75C using a meat thermometer – just stick it in the flesh, not into the ham/cheese part. The pan doesn’t need to be deep, it just needs to be a tray. Hope that helps!
Annette says
The directions say to seal with toothpicks. Silly question – at what point do you remove them – after baking?
Nagi says
No silly questions around here! 🙂 Yes please remove them after baking! N x
Jasmine says
Hey Nagi,
Silly question, but can I use French’s yellow mustard instead of Dijon?
Nagi says
Not a silly question at all! The sauce colour will be different but should taste pretty similar! 🙂 N x
Jasmine says
Thanks Nagi! Ended up buying Dijon hehe cause I wanted to make it exactly how you did it. As always, your recipe did not disappoint!! We loved it!! I think this is the first time ever that my chicken didn’t come out dry and the crust was successful. You are a cooking genius. I can’t believe I was able to make successful and delicious Cordon Bleu !!!😃😃thank you!
PS: I used the short cut method and it turned out great !!
Nagi says
That’s terrific to hear Jasmine!!! N x
Gary Johnson says
Thank you for this recipe! I was able to serve a 24 women retreat lunch with this, the potato stacks and a garden salad using only a normal US range and three roaster ovens. The only change to this recipe was to slice the chicken to .5 cm and sandwich the protein. The reviews were nothing short of amazing. Thank you again.
Gary
Nagi says
I absolutely love hearing that Gary! 24 women – WOW!
Kristen says
How long should I cook 8 breasts for?
Thanks!
Kristen
Nagi says
I’m guessing an extra 7 minutes – less than 10, more than 5 minutes longer than the cook time per recipe! 🙂
Kristen says
I was wondering…. if I’m making 8 breasts what kind of dish should I cook it in and for how long?
Nagi says
Hi Kristen! Use a large baking tray and just add about 7 minutes to the bake time 🙂 N x