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).
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!
- 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
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
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…..
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.
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?
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
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!
Another winner! Even though your recipes are thorough, the videos makes everything crystal clear.
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!
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
I’m going to try this in the air fryer instead of the oven. Dredge method.
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!
This is by far the easiest chicken cordon bleu recipe I have ever seen. Making this tonight!
Fabulous! Do you have the metric measurements. Big thanks, 🤗
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!
Delicious! I wouldn’t change a thing about this recipe. I did the “easy method” and I’m sticking with it–turned out great.
Looks good but the sauce stumped me. How does 2.5 cups of milk make 1 cup of Dijon Cream Sauce?
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
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 😘😘
Perfect Kezza! N x
I used “stove top dressing” dry instead of panko/bread crumbs.
Slathered all sides with mayo/mustard…rolled in crumbs!
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.
Good stuff buddy
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.