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Impressive to serve, this traditional chicken cordon bleu recipe is surprisingly easy to make. Cheese and ham are rolled into chicken breast before being breaded and oven baked. Served with a creamy and tangy dijon sauce.
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If you are looking to impress, you really can’t go wrong with a classic chicken cordon bleu, but I’ll let you into a secret, this French dish really is so easy to make!
This is the kind of dish that you can easily serve to company if you are hosting, but it’s simple enough to make that you can enjoy it any day of the week.
Finished in a deliciously tangy dijon mustard sauce, this is a firm family favorite!
Be sure to try my Crispy Panko Chicken and Chicken Milanese too!
Why you will love this recipe!
- Healthier: Traditional chicken cordon bleu is shallow or deep fried. This version is oven baked so there’s no need to use any oil.
- Simple ingredients: It’s highly likely that you will have most things on hand already to make this delicious dinner, so you have no excuses!
- Family friendly: This is a great dinner that the whole family will enjoy, even the picky eaters. Ham and cheese rolled in chicken. What’s no to love?!
Chicken Cordon Bleu Ingredients
- Chicken: Use skinless chicken breasts for this recipe. Cut them in half and pound them flat before rolling with the cheese and ham.
- Ham: Use sliced ham for this recipe.
- Cheese: Use cheese slices for this recipe. I like to use Swiss cheese or Gruyere.
- Egg: So that the breadcrumbs adhere to the chicken.
- Parmesan: Use freshly grated parmesan for the best flavor and texture.
- Breadcrumbs: I like to use fine seasoned breadcrumbs. Use gluten-free if you have an intolerance. Panko breadcrumbs can also be used.
- For the Dijon sauce: Butter, flour, milk, Dijon mustard, Worcestershire sauce, parmesan, salt, and black pepper.
How to make chicken cordon bleu
- Preheat the oven to 375 F° and line a baking sheet with parchment paper.
- Roast the bread crumbs for 5 minutes. Remove from the oven, let cool and preheat the oven to 400 F.
- Place a sheet of plastic wrap over chicken breast cutlets and pound them to an even thickness of ¼” – ½” using a meat mallet. Lightly season with salt and pepper on both sides.
- Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken tightly and place seam-side down.
- Carefully coat each rolled chicken piece in the egg wash in a bowl, then transfer to the seasoned Parmesan breadcrumbs & thyme and coat chicken evenly.
- Place chicken on the prepared baking sheet and bake at 400 F for 20 – 25 minutes or until chicken reaches 165°F.
Creamy Dijon Sauce
- Melt butter in a small saucepan over medium heat. Add flour and cook for 1 minute while stirring constantly.
- Add in milk a little bit at a time and whisk after each addition until the mixture is smooth. Add in Dijon, and Worcestershire sauce to the pan. Bring the cream sauce to a boil while whisking and reduce heat. Simmer for 1 minute.
- Remove the chicken cordon bleu sauce from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
Can you make it ahead of time?
This easy chicken cordon bleu recipe is best served as soon as the chicken is cooked, but you can prep the chicken and breadcrumb it earlier in the day and keep it covered in the fridge until you are ready to cook it. The mustard sauce can be kept refrigerated in an airtight container and heated to serve. If you do have leftovers, they will keep well in the fridge for 3 to 4 days and can be reheated at 360F, covered with foil, till warmed through.
Can you make this recipe with chicken thighs?
Chicken breasts are best to use for this recipe. When you pound them out, they have a large and even surface area perfect for rolling with the ham and cheese. You can make this with thighs, but the final presentation may not be quite the same. If you use thighs, you will need to increase the cooking time by 5 minutes.
What do you serve with chicken cordon bleu?
This Parisian recipe is great served with your favorite potato and veggie side dishes and of course that delicious Dijon mustard sauce. Try it with:
- Creamy Mashed Potatoes
- Roasted Baby Potatoes
- Green Beans with Bacon
- Bacon Wrapped Asparagus
- Your favorite side salad
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- When you pound the chicken breast, wrap it in plastic wrap to protect the chicken.
- You can use a meat mallet or rolling pin to pound the chicken.
- Bake the chicken cordon bleu seam side down so that they hold together as they cook.
- The chicken should register at 165F when it is fully cooked through.
More Chicken Recipes
If you loved this homemade chicken cordon bleu, make sure you check out my other delicious chicken recipes:
Chicken Cordon Bleu
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INGREDIENTS
- 2 chicken breasts, boneless & skinless, cut in half horizontally
- Salt & pepper
- 4 slices ham
- 4 oz Swiss cheese, or Gruyere cheese
- 1 egg
- ¼ cup shredded Parmesan cheese
- ¼ cup seasoned breadcrumbs, gluten-free
- ¼ teaspoon thyme
Creamy Dijon sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup milk
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 tablespoons grated Parmesan cheese
- Salt & pepper, to taste
INSTRUCTIONS
- Preheat the oven to 375 F° and line a baking sheet with parchment paper.
- Roast the bread crumbs for 5 minutes. Remove from the oven, let cool and preheat the oven to 400 F.
- Place a plastic wrap over chicken breast cutlets and pound them to an even thickness of ¼” – ½” using a mallet. Lightly season with salt and pepper on both sides.
- Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken tightly and place seam-side down.
- Carefully coat each rolled chicken piece in the egg wash, then transfer to the seasoned Parmesan breadcrumbs & thyme and coat chicken evenly.
- Place on the prepared baking sheet and bake at 400 F for 20 – 25 minutes or until chicken reaches 165°F.
Creamy Dijon Sauce
- Melt butter in a small saucepan. Add flour and cook for 1 minute while stirring constantly.
- Add in milk a little bit at a time, stirring after each addition until the mixture is smooth. Add in Dijon, and Worcestershire sauce. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste. Serve over chicken.
TIPS & NOTES
- When you pound the chicken breast, wrap it in plastic wrap to protect the chicken.
- You can use a meat pounder, rolling pin or even a wine bottle to pound the chicken.
- Bake the chicken cordon bleu seam side down so that they hold together as they cook.
NUTRITION
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So, I veganized this and it came out fantastic. I’m telling you, you are not even able to taste the difference. Other than that, I followed recipe to the tee and it was great.