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…..
i have not cooked anything yet but have a terrific collection that i am going to try. just wondering, do you have any recipes specific for large groups, say 50 or 100 people. i always have to take a recipe and multiply. such stress – lol thanks
Honestly the best food I’ve ever cooked, and I’m 13! It was my first time cooking chicken and the whole fam loved it. Although we didn’t have any mustard, the Dijon sauce was pure heaven, so much so that I licked the saucepan! And I never so that! The only problem was that I accidentally left the breadcrumbs in the oven for 7 minutes instead of 2, yet it still tasted perfect! Thank you, thank you, thank you! Definitely going to try and make it again!
Hi Gail, A lot of my recipes can be scaled up – hover your mouse over the servings size and adjust the scale to suit ❤️
This is such a great recipe, Nagi! We all love it here! I especially like making a quartered spiral ham the night before, then I get to use all that flavorful, thinly-sliced ham for this recipe, and it turns out great every time. I really like being able to incorporate leftovers into new dishes, so this was a win!
Sounds amazing Sam!
Just discovered you, and what a treat your recipes are. Simple, clear and super tasty. I made this dish for tonight – the mustard sauce is simply divine. I am a disciple!
Hello Nagi! Roasting the panko breadcrumbs was a brilliant idea! The chicken looked gorgeous and my kitchen was a wee bit tidier because I didn’t have to fry them! Thank you for sharing.
It’s a game changer isn’t it Sabrina! – N x
Loved it. I used baby swiss cheese and boneless chicken dark meat, which I pound down. By baking the panko bread crumbs ahead of time as directed in super easy method, my chicken was crisp on the outside, juicy on the inside. I’m making it again right after leaving this comment.
Wahoo Kim, I’m so glad you love it!
I loved this recipe, but as a novice cook, I found cutting the pocket and using the toothpicks really fiddly. I couldn’t fit the ham and cheese in the pockets I’d sliced, and my toothpicks kept breaking. It was a rough night in my kitchen! The baked chicken was really tasty though, and I’ll definitely make it again, but I think I’ll flatten the breasts and roll them up.
Hi Sandy, sorry you had trouble here, but as long as the flavours worked! Sounds like a great idea to roll them next time – N x
Hi Nagi I’ve rated you 5 stars! I’ve been following you for years and couldn’t name how many recipes I’ve used and have never been disappointed. And I love Dozer! Well done and thank you!!!
Delicious and easy. Thanks for the great recipe.
You’re so welcome Caron!
Looking forward to making this for a client I work for. His wife was an amazing chef and he LOVES all kinds of food. This looks easy to make and complete in the time I have 😊 Thank you
I hope you love it Deborah!
I’m so glad I tried your recipe.
I was a little skeptical about not frying it, but it turned out delicious. My family said they will definitely want me to make this again.
I’m so glad you gave it a go Denise!
Thank you for this great recipe! I was looking for a way to utilize some leftover deli meat and cheese. Your recipe was just the answer. I did do a few tweaks however . I didn’t have Swiss cheese but used up some Munster and Havarti cheeses. Additionally for the sauce, I used just one Tablespoon of deli mustard (no Dijon on hand) and a tablespoon of white wine.
My hubby usually critiques new recipes, but this time he was too busy eating but did say it was very good. That is the best complement of all.
I loved your hints and tips, especially the suggestion to pre-toast the bread crumbs. It was a great suggestion.
Thank you for a successful dinner and something new to try again.
I’m so glad it was a hit Sherri!
Hi Nagi,
I totally love your blog. Excellent. My husband is trying out the cordon bleu as I am writing this. Looks great so far so I have rated it 5 stars because it is looking great. Love the photos and news about Dozer!!!
Thanks so much for sharing.
Thanks so much Liezl!!
Hi Nagi, I always love your recipes; now I have diabetes am on a low-carb keto diet, I am still love to try your recipes with substitute ingredients. I think nowadays more and more people have the same issues. It would be great if possible you could add the substitute ingredients in your recipe notes when you can. This recipe looks fantastic and would love to give it a try. I have two questions:
Can I use Arrowroot flour in the sauce instead of flour? Can I use heavy cream instead of milk? thanks!!
Hi Nicole, you can use arrowroot flour in the sauce but I would water down the heavy cream slightly so it is the same consistency as milk – N x
In preparation for a 60-person gathering, I’d like to have the recipe prepared well in advanced. May you please share freezing options?
Wondering what temp to bake the chicken and bread crumbs. Looked on here and couldn’t find it. Thank you!
Can I use regular bread crumbs?.
Hi Mickey – it’s listed at step 1 – Preheat oven to 200C/390F (standard) or 180C/350F (fan) – N x
What is “fan”?
Convection
I’m making six breasts instead of two. Do I still keep the same temp and time?
Hi Wendy, yes as the chicken still needs to cook for the same amount of time ☺️
Simply delicious. Make sure to make the one that takes longer because it’s divine!
Woot! Thanks Jenna 🙌
Excellent recipe!
Great display of instructions, photos and videos.
Thanks so much for the awesome feedback Emma!
Nagi. Thank you so much for the easy, awesomely simple directions and a wonderful yummy recipe. Your sight is amazing!
Thanks so much!
This looks fantastic! I can’t wait to make this recipe!
I hope you love it Nicole! – N