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…..
Kins says
Delicious! I wouldn’t change a thing about this recipe. I did the “easy method” and I’m sticking with it–turned out great.
Anita Mraz says
Looks good but the sauce stumped me. How does 2.5 cups of milk make 1 cup of Dijon Cream Sauce?
Nagi says
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
Kezza McD says
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 😘😘
Nagi says
Perfect Kezza! N x
Lisa Jo says
I used “stove top dressing” dry instead of panko/bread crumbs.
Slathered all sides with mayo/mustard…rolled in crumbs!
Mike Ferrari says
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.
Declan Quin says
Good stuff buddy
Lisa Vogt says
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.
FLAP says
Dear Nagi,
22 long months ago I packed my bags and left the snow in Northern CA for the beach in Central Florida. (It’s not that difficult to do as it turns out)! For dinner tonight I just had to search out your website and revisit an old favorite. This was every bit as fabulous as I remembered. It felt like having dinner with a trusted friend. So happy I still can pull a great meal together with your help. My culinary skills have only improved a bit but it’s the old favorites I still crave. Thanks again, from a new town in a much warmer climate! Best, Flap
Nagi says
That’s so nice to hear, thanks so much for the awesome feedback! N x
Rose says
This was very tasty. I used my Air fryer and cooked the chicken at 330F for about 25 minutes. It was a little dry so next time I’ll try 20minutes. I did the mustard and mayo coating and the only cheese I had was Havarti , but it turned out great anyway. I’ll definitely make it again. Thank you!
Abby K says
This was delicious and easy to make. My husband and kids love it. I tend to not use as much dijon mustard but i love the easy method. Thank you so much…ive made this recipe alot but decided to put in a review just now 🙂 keep up the amazing work!
Edith Walker says
Did not do sauce, delicious without! Amazingly easy and tasteful
AR says
Thank you so much for this method! While my stuffed chicken was not technically a Cordon Bleu (I used Camembert cheese instead of Swiss) and I toasted my bread crumbs (Italian, not Panko) in my frypan on the stove rather than in the oven (tried it but my bread crumbs got scorched), your quick dredge method gave me my best, crunchiest coating ever and your dijon cream sauce was a huge hit with my family. I subbed in Lactose Free 2% milk and powdered Parmesan because that was what I had, and everybody raved about it. Thanks for making me look like a dinner hero!
Nagi says
Sounds divine AR!!! N x
Clifford says
Hi nagi been using your recipes for long time. All types of food they are all amazing and well explained love your woof as well thanks
Nagi says
Thanks so much for the great feedback Clifford! N x
Abby Strathdee-cook says
Wow!!! This was lovely!!! Another keeper even my kids who don’t like mustard (haha) are it all up ☺️
sherry says
Another great recipe thanks Nagi. I did the super easy method and it turned out great and the sauce was a good compliment to the meal although I halved it. Your tip about baking the panko breadcrumbs is pure genius.
Nagi says
Wahoo, I’m so glad you loved it Sherry! N x
April says
This was my first time making chicken cordon bleu (made it with your “magic broccoli” – yum!). I substituted provolone for swiss, but it turned out great and the sauce was delicious! Love, love, LOVE your blog!
Vickie says
What is magic Broccoli
April says
It’s one of her recipes. It’s a pretty simple one for roasted broccoli, but it is very good. Here is the link https://www.recipetineats.com/magic-broccoli/
Nagi says
Awesome April, I love provolone too! N x
Mary Linn says
Very good! This is the second time I made this, and perfect each time. I especial love the sauce. I did the super easy method. Thanks so much for sharing!
Nagi says
That’s great to hear Mary! N x
Jas says
Hi Nagi!Can I use air fryer at 200°C? I always follow your recipe and my family love it!
Nagi says
Hi Jas – would love to know if this works! N x
ming says
Made this yesterday for my son who has been missing chicken cordon bleu from our Geneva days – and it LOVED it. Thank you!
Nagi says
That’s the best Ming!!! N x
Romi says
Hi Nagi, Cordon Bleu is Swiss, not French 🙂
Patty says
This was so delicious and easy! We also used the cream sauce for our roasted potato/spinach side dish. Excellent tip on the prebaked crumbs! It made my dish look picturesque!
Nagi says
Sounds to die for Patty! N x