This Baked Chicken Cordon Bleu Recipe makes it easy to enjoy a fancy French restaurant favorite in your very own home. It’s got juicy breaded chicken stuffed with ham and Swiss cheese, served with a rich cream sauce.
The breading is made with a combination of panko breadcrumbs and crushed Cornflakes, giving it a super light and crispy texture that goes perfectly with the tender chicken and creamy sauce.
Baked Chicken Cordon Bleu Recipe
Classic chicken cordon bleu is one of those dishes that everyone has heard of, but few make at home because it seems like just a fancy restaurant thing. I promise you, though, that this baked version is virtually foolproof and very doable—perfect for special occasions, Sunday dinners, and even as a make-ahead meal.
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It’s got juicy breaded chicken rolled up with ham and Swiss cheese, baked, then served with a rich cream sauce. I usually also serve this with mashed potatoes, rice, or some kind of roasted vegetable on the side.
Why You’ll Love This Recipe
- Easy to impress. While this recipe may look fancy, it’s actually incredibly simple to throw together, making it great for dinner parties and special occasions.
- Variety of textures. Between the crunchy breading, juicy chicken, and creamy sauce, this dish has the perfect variety of textures and flavors in every bite.
- Make-ahead dinner. You can prepare most of this recipe ahead of time so that later, all you will need to do is bake the chicken and whisk together the sauce.
Key Ingredients You Will Need
- Chicken Breasts – you will need about 6 boneless, skinless chicken breasts for this recipe, each around 6-8 ounces. It’s best if they are about the same shape so that when you pound them and roll them up, they will bake evenly.
- Ham – you want to use ham that will roll up easily, so a thinner sliced ham will work best. Black forest ham is delicious, but even honey baked ham will work well. Prosciutto makes a great substitute, but you will likely want to use more than just 1 slice per chicken breast since it is so thin.
- Swiss Cheese – Swiss cheese is the classic cheese to use for chicken cordon bleu. Plain old sliced swiss is what I usually use, but if you want to add a little sharper flavor, Gruyère is a great choice.
- Dijon Mustard – this adds the perfect amount of tangy punch to the rich flavors in this dish.
- Eggs – you will need eggs to dredge the chicken breasts in flour and have it stick.
- Cornflakes – Cornflakes add a delicate crispy crunch that breadcrumbs alone can’t achieve.
- Breadcrumbs – Panko breadcrumbs are extra light and airy which is why they are so often used for breading chicken. You can also use regular breadcrumbs.
- Cornstarch – a slurry made from cornstarch and cold water is mixed into the sauce to help thicken it.
- Chicken bouillon granules – these add a bit more flavor than just the chicken stock. You can also substitute 1 cup of chicken broth for 1 teaspoon of granules.
- Heavy cream – the creamy sauce is finished with a little heavy cream.
How to Make Classic Chicken Cordon Bleu
- Prepare the shallow breading dishes. In a shallow dish, whisk together the eggs and water. In a second dish, whisk together the flour, paprika, salt, and garlic powder. In a third small dish, combine the panko breadcrumbs and the crushed Cornflakes. Set all dishes aside.
- Tenderize the chicken. Pound the chicken to an even ½” thickness, then season with salt and pepper.
- Roll up the chicken. Over each chicken breast, spread about 1/2 tablespoon of Dijon mustard, one slice of ham, and two slices of Swiss cheese. Roll tightly and secure with toothpicks if needed.
- Bread the chicken. Lightly dredge each rolled chicken breast in the seasoned flour mixture, then the egg mixture, then coat all sides in the Cornflake mixture. Place the chicken seam side down in the prepared baking dish.
- Bake. Bake uncovered in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through (165° internal temperature).
- Make the sauce. Melt the butter in a saucepan, then add the chicken stock and chicken bullion. Simmer for 3-4 minutes to reduce slightly, then whisk in the cornstarch slurry and heavy cream. Cook for another 3-5 minutes.
- Serve. Remove the toothpicks from the chicken, then spoon the warm sauce generously over the top. Enjoy!
Recipe Tips
- Roll tightly: This helps keep the cheese from leaking out.
- Don’t skip pounding: Even thickness = even cooking.
- Let it rest: Give the chicken a few minutes before slicing to keep it juicy.
- If you’re using white wine: Something dry like Sauvignon Blanc works great.
Storage Instructions
- Storing and reheating leftovers: store leftovers in the fridge for up to 3 days. Reheat in a preheated 350 degree oven until warmed through.
- To make ahead: once you have rolled up the chicken, cover with plastic wrap and store in the fridge overnight. The next day, remove from the fridge and finish as directed.
- Freezing: You can also freeze the rolled up chicken for up to 2 months, then thaw in the fridge overnight to finish the following day.
More You’ll Love
Chicken cordon bleu is a classic that is much easier to make at home than you may think. It’s got juicy chicken all wrapped up with ham and cheese, breading on the outside, and a creamy Dijon sauce for serving.
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Chicken Cordon Bleu Recipe
This Baked Chicken Cordon Bleu Recipe makes it easy to enjoy a fancy French dish in your very own home. It’s got juicy breaded chicken stuffed with ham and Swiss cheese, served with creamy Dijon sauce.
Yields people
Ingredients
Breading
- 2 large eggs
- 3 tablespoons water
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup Cornflakes cereal, crushed
- 1/2 cup Italian panko crumbs
Chicken
- 3 pounds boneless, skinless chicken breast, (6 pieces)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons Dijon mustard
- 6 slices ham
- 12 slices Swiss cheese
Creamy Sauce
- 1½ tablespoons cornstarch
- 3 tablespoons cold water
- 6 tablespoons butter, melted
- 3/4 cup chicken stock, or white wine
- 1 teaspoon chicken bouillon granules
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F and lightly grease a 9" x 13" baking dish.
- Add the eggs and water to a pie plate or shallow dish and whisk well to combine. In a second small bowl, mix the flour, paprika, salt, and garlic powder and whisk together. In a third small bowl, combine the panko bread crumbs and the crushed Cornflakes. Set all dishes aside.
- Place each chicken breast between two pieces of plastic wrap or parchment paper and pound with a meat tenderizer until they are all about 1/2 inch thickness. Season lightly with salt and pepper.
- Over each pounded and seasoned chicken breast, spread about 1/2 tablespoon of Dijon mustard followed by one slice of ham and two slices of Swiss cheese. Roll tightly and secure with toothpicks if needed.
- Lightly dredge each rolled chicken breast in the seasoned flour mixture, then the egg mixture, then coat all sides in the Cornflake mixture. Place the chicken seam side down in the prepared baking dish.
- Bake uncovered in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through (165° internal temperature).
To Make the Creamy Sauce
- In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth.
- In a saucepan over medium heat, melt the butter, then add the chicken stock and chicken bullion. Simmer for 3-4 minutes to reduce slightly.
- Whisk in the heavy cream and the cornstarch mixture and stir until smooth. Cook for another 3-5 minutes, or until the sauce thickens. Taste and adjust seasonings if desired.
To Serve
- Remove the toothpicks from the chicken, then spoon the warm sauce generously over the top. Enjoy!
Notes
Chicken breasts: you will need 6 breasts, weighing about 6-8 ounces each.
Storing and reheating leftovers: store leftovers in the fridge for up to 3 days. Reheat in a preheated 350 degree oven until warmed through.
To make ahead: once you have rolled up the chicken, cover with plastic wrap and store in the fridge overnight. The next day, remove from the fridge and finish as directed. You can also freeze the rolled up chicken for up to 2 months, then thaw in the fridge overnight to finish the following day.
Nutrition
Calories: 401kcal | Carbohydrates: 29g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 1229mg | Potassium: 233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1267IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 7mg
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