• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Chicken

Chicken Cordon Bleu

By:Nagi
Published:19 Jan '19Updated:24 Sep '19
593 Comments
Recipe v Video v Dozer v

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!

Close up of Dijon Cream Sauce being poured over Easy Chicken Cordon Bleu

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).

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!

Preparation steps for Easy Chicken Cordon Bleu

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!

Preparation steps for Easy Chicken Cordon Bleu

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!

Preparation steps for Easy Chicken Cordon Bleu

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. 🙂

Toasted Breadcrumbs

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??

Easy Chicken Cordon Bleu

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!
  • Shortcut Healthy Crunchy Chicken Schnitzel

And more baked crunchy crumbed things

  • Baked McDonald’s Filet-O-Fish
  • Baked Parmesan Crusted Salmon
  • Healthy Garlic Parmesan Crunchy Baked Fish

Dijon Cream Sauce being poured over Easy Chicken Cordon Bleu

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.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Easy Chicken Cordon Bleu - You are going to be amazed how easy it is to make this chicken stuffed with cheese and ham, coated in crunchy breadcrumbs and served with a gorgeous cheese sauce! recipetineats.com

Easy Chicken Cordon Bleu

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Chicken, Dinner
French(ish)
4.95 from 154 votes
Servings2
Tap or hover to scale
Print
Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce! 

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:

1. Swiss cheese (or masdaam sold at supermarket delis in Australia) is best for this recipe because it melts but holds it's shape quite well. If you substitute with gruyere, cheddar, mozzarella or any other melting cheese, more cheese will ooze out. But if you seal with extra toothpicks, you can use any cheese you want!
2. I used small ham rounds so I needed 2 for each to cover the surface inside the chicken.
3. Preferably full fat milk but low fat is also ok.
4. Make Ahead: Use the Dredge Method and then refrigerate for up to 24 hours (probably ok longer, I just haven't tried) or freeze uncooked. Keep leftover breadcrumbs and touch up if required before baking. Thaw then cook per recipe. 
5. Easy Chicken Cordon Bleu Calories per serving (180g/6oz chicken), assuming around 1/3 cup of sauce is used between the 2 servings.
Nutrition Facts
Easy Chicken Cordon Bleu
Amount Per Serving (300 g)
Calories 590 Calories from Fat 217
% Daily Value*
Fat 24.1g37%
Saturated Fat 8.8g55%
Polyunsaturated Fat 15.3g
Cholesterol 207mg69%
Sodium 996mg43%
Carbohydrates 19.4g6%
Fiber 1.5g6%
Sugar 3.2g4%
Protein 72.3g145%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published October 2015, updated with new photos, better step by step instructions and a recipe video.

Nutrition Information:

Serving: 300gCalories: 590cal (30%)Carbohydrates: 19.4g (6%)Protein: 72.3g (145%)Fat: 24.1g (37%)Saturated Fat: 8.8g (55%)Polyunsaturated Fat: 15.3gCholesterol: 207mg (69%)Sodium: 996mg (43%)Fiber: 1.5g (6%)Sugar: 3.2g (4%)
Keywords: Chicken Cordon Bleu
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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…..

Dozer the golden retriever looking longingly out at pond with ducks

Previous Post
Extra Fluffy Blueberry Pancakes
Next Post
Sausage Bake with Potatoes and Gravy

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of pile of Sticky Glazed Christmas Chicken

Sticky Glazed Christmas Chicken

Overhead photo of Leftover Turkey Pot Pie, fresh out of the oven

Garlic Bread Leftover Turkey Pot Pie

Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove

Chicken Breast in Creamy Mushroom Sauce

More Chicken

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




593 Comments

  1. debbi stacks says

    January 20, 2021 at 4:58 am

    5 stars
    Made this chicken Corden bleu for company this past weekend & it was the bomb!!! So easy to put together & flavorful & juicy. Love Your recipes & your tips & videos. Cooking is a JOY with you.

    Reply
  2. Laura says

    January 19, 2021 at 9:34 am

    Hi Naji,
    I’ve made your artisan bread a few times, every time, I end up with it being doughy in the centre, I bought a Dutch oven, but it doesn’t allow for the high temperature. I’ve also tried a roasting pan, any suggestions?

    Reply
    • Nagi says

      January 19, 2021 at 6:44 pm

      Hi Laura, sounds like your oven runs cool. You may need to just increase the temperature slightly and cook for another 5-10 minutes 🙂 N x

      Reply
  3. Hannah says

    January 18, 2021 at 2:21 am

    Hi Nagi! I have some really small chicken breasts that I’d like to use for this recipe. They’re about 4 oz each. Would you recommend cutting down the baking time? And if so, by how much? Thank you!

    Reply
  4. Lisa Bove says

    January 12, 2021 at 12:19 pm

    Another winner! Even though your recipes are thorough, the videos makes everything crystal clear.

    Reply
  5. Ann says

    January 3, 2021 at 12:41 pm

    5 stars
    Ahhhmazing! This recipe is a definite keeper and a repeat. It was so easy to put together and the sauce was out of this world. Thank you for a great recipe!

    Reply
  6. Jan says

    January 1, 2021 at 7:30 am

    5 stars
    This was super easy to make and my family loved it. I love the tip about the breadcrumbs. May have forgotten to take them out after 3 mins!! It just gave extra crunch and flavour. Thank you

    Reply
  7. RICHARD D MCCLELLAND says

    December 30, 2020 at 4:18 am

    I’m going to try this in the air fryer instead of the oven. Dredge method.

    Reply
  8. Lil says

    December 29, 2020 at 5:55 pm

    5 stars
    I love your blog. Your recipes are easy to follow, using every day ingredients and the best part is that every recipe I’ve tried are now on rotation in my household.
    This recipe is another winner. It was simple to put together and so good. I’ve tried other recipes that resulted in dry, bland chicken. I chose the super easy method. Chicken was moist and tender. And the sauce, oh wow!

    Reply
  9. Elaine Williams says

    November 24, 2020 at 4:37 am

    5 stars
    This is by far the easiest chicken cordon bleu recipe I have ever seen. Making this tonight!

    Reply
  10. Nina says

    November 13, 2020 at 8:56 pm

    5 stars
    Fabulous! Do you have the metric measurements. Big thanks, 🤗

    Reply
  11. KAREN STEVENS says

    November 5, 2020 at 12:53 am

    5 stars
    Hi, Nagi! I have made this several times now and it’s the best! Your versatile methods make it easy for anyone. I love your site and all your recipes! Wishing you much success! Thank you so much for sharing your wonderful recipes!!! Have fun and stay healthy!

    Reply
  12. Kins says

    October 16, 2020 at 1:43 pm

    5 stars
    Delicious! I wouldn’t change a thing about this recipe. I did the “easy method” and I’m sticking with it–turned out great.

    Reply
  13. Anita Mraz says

    October 6, 2020 at 8:34 am

    4 stars
    Looks good but the sauce stumped me. How does 2.5 cups of milk make 1 cup of Dijon Cream Sauce?

    Reply
    • Nagi says

      October 6, 2020 at 9:44 am

      Hi Anita, there’s 1 1/4 cup milk – and because it simmers down you’re left with approximately 1 cup of sauce. N x

      Reply
  14. Kezza McD says

    September 15, 2020 at 7:16 am

    4 stars
    Once upon a time an opened jar of Dijon mustard could stay in my fridge unused for months. Not any more. Loved the cordon bleu, very easy to put together and great flavours. Thanks Nagi 😘😘

    Reply
    • Nagi says

      September 15, 2020 at 1:47 pm

      Perfect Kezza! N x

      Reply
  15. Lisa Jo says

    July 19, 2020 at 9:05 am

    5 stars
    I used “stove top dressing” dry instead of panko/bread crumbs.
    Slathered all sides with mayo/mustard…rolled in crumbs!

    Reply
  16. Mike Ferrari says

    July 2, 2020 at 1:30 pm

    I love your recipes (and you have by far the best cooking demo videos on the web!). I have made this but I incorporated two things I always use for things like this. Dredge in cornstarch, not flour, and then I’m beaten egg white only )no yolk.). Holds together beautifully and is extra crispy.

    Reply
    • Declan Quin says

      November 4, 2020 at 11:04 am

      Good stuff buddy

      Reply
  17. Lisa Vogt says

    July 2, 2020 at 9:45 am

    5 stars
    Delicious and easy! I’ll use the mustard cream sauce with other chicken dishes as well. I rolled the ham and cheese and in sliced chicken breast cutlets and secured with toothpicks. Baked 35 minutes. Perfect weeknight meal.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top