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Chicken cordon bleu has a delicious layer of ham and cheese wrapped inside succulent crumb-coated chicken breast. Drizzled with mustard cream sauce, this oven-baked chicken is a classic French recipe your family will love!
Reasons You’ll Love This Recipe
- Flavor: These delicious chicken rolls will taste just as good as a fried codon bleu you would get at any restaurant. The crispy outside and cheesy inside are so yummy!
- Impressive: Your guests will be super impressed by your skills in making beautiful chicken cordon bleu at home. Your family will be wowed as well!
- Versatile: This recipe can be for a weeknight dinner or a fancy holiday feast. It pairs well with broccoli, mashed potatoes, and rolls.
Ingredients in Classic Chicken Cordon Bleu
One of the greatest things about this recipe is that it uses minimal ingredients, which are all very common. These simple ingredients make a delicious meal that will become a staple in your home. Follow the recipe card below for exact measurements.
Chicken
- Chicken breast: Boneless skinless chicken breast pounded thin.
- Deli Ham: Use thinly sliced ham to make rolling a success! You don’t want the center to be too thick, or it will make rolling difficult.
- Swiss Cheese: This cheese is wonderful, but gouda or provolone works well, too. You want a creamy cheese that melts.
- Flour, salt, onion powder, and pepper: This makes up the first part of the first breading station, which perfectly seasoned the chicken simultaneously.
- Butter: Adds richness and flavor to the breading and helps the breadcrumbs stick.
- Italian Bread Crumbs: I like panko; they’re light and super crispy, but other types will also work.
Sauce
- Olive Oil: Just a touch is mixed with the breadcrumbs, which helps them get crunchy and a touch of color too. I just use my hands to mix the oil into the breadcrumbs.
- Chicken Broth: Use a low sodium, good-quality stock. Or make my homemade chicken broth.
- Thyme: I love to use fresh thyme, but you can also use dried. Feel free to use other herbs like sage, basil, and oregano.
- Heavy Cream: Make the sauce rich, creamy, and so delicious.
- Dijon Mustard: Dijon is definitely best here because it gives a light tang and a good mustard flavor.
- Cornstarch and Water: This simple mix will thicken your sauce without changing the flavor.
How to Make Chicken Cordon Bleu
You will love this oven-baked recipe that tastes like fried chicken because of the golden and crispy outside. Here are the step-by-step details for making chicken cordon blue, but check out my tips below this section for all the tips to make them perfect.
Chicken
- Pound the Chicken: Place the chicken breasts on a cutting board, and then cover them with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.
- Combine: Place a slice of ham and a slice of cheese in the center of each pounded chicken breast, leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.
- Wrap Tightly: Wrap the chicken tightly in plastic wrap, then set aside. Repeat with the other three chicken breasts.
- Freeze the Chicken: Freeze for 30-45 minutes or just until a little firm, not frozen.
- Prep: Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.
- Breading Stations: In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.
- Bread Chicken: Unwrap the chicken, then roll in the flour mix, making sure it’s well coated. Next, coat the chicken in the melted butter and the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.
- Bake: Bake for around 30-45 minutes or until cooked through. Cover with foil if the breadcrumbs start to darken too much.
Chicken Cordon Bleu Sauce
- Simmer the Chicken Broth and Thyme: While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
- Add the Cream and Dijon Mustard: Add the cream and Dijon mustard and stir to combine. Bring the mixture back to a simmer.
- Add the Cornstarch and Water Mixture: Combine the cornstarch and water, then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.
- Season to Taste and Serve Warm: Season with salt and pepper and serve warm, drizzled over the chicken.
Cordon Bleu Tips and Tricks
Making chicken cordon bleu can be intimidating, but I have some tips to help you succeed! Once you get the hang of it, you’ll realize how easy it is. You’re going to love knowing how to make this classic recipe!
- Pound the Chicken: Pounding the chicken tenderizes the meat. It also makes it larger for filling and rolling. Most importantly, it makes the meat thickness the same so it cooks evenly.
- Ham first, then Cheese: Place a thin layer of ham all over the chicken first. Cut the cheese so that it sits at least 1 inch from both sides of the chicken. The ham is then folded over it, creating a little parcel. This locks the gooey cheese in, so there’s less chance of it escaping.
- Roll it up tightly: Using a piece of plastic wrap under the chicken will help you roll it. Pull in the sides as you go. Make sure not to roll the plastic wrap inside the chicken. Once rolled up, wrap it tightly in plastic wrap.
- Bread quickly: Remove the plastic wrap and work quickly when you bread the parcels. The heat from your hands can heat them too much, which may cause them to unroll.
- Use a rack: Place the chicken on a rack on top of a baking tray to bake. This will allow the air to circulate around the whole chicken parcel, meaning crispy breadcrumbs all over. No soggy bits and no need to turn them.
- Freezing Tips: Freezing the chicken parcels for 40-60 minutes before cooking will assist in the chicken holding its shape, making it easier to handle and again making sure that cheese can’t escape once it starts baking.
Storage Tips and Making Ahead of Time
This chicken cordon bleu makes great leftovers! It’s also the perfect recipe to prepare ahead of time and cook later. Follow my steps below for storing and making ahead.
- In the Refrigerator: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.
- In the Freezer: Prepare the recipe through the breading of the chicken. Wrap the chicken breasts in a freezer-safe container or sealable freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and follow the baking instructions.
More Amazing Chicken Recipes
If your family loves chicken for dinner, I have you covered! There are so many delicious ways to use chicken, and switching up the flavors is fun. Chicken is such a versatile protein option that makes incredible dinners. I hope you try some of our favorites because I know you will love them, too!
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Chicken Cordon Bleu
Chicken cordon bleu has a delicious layer of ham and cheese wrapped inside succulent crumb-coated chicken breast. Drizzled with a mustard cream sauce, this oven-baked chicken is a classic French recipe your family will love!
Ingredients
FOR THE CHICKEN
- 4 boneless skinless chicken breasts, pounded thin
- 4 slices deli ham, thinly sliced
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- 1/2 cup butter, melted
- 1 1/2 cups Italian bread crumbs
- 3 tablespoons olive oil
SAUCE
- 1 cup low sodium chicken broth
- 1 teaspoon fresh thyme
- ⅔ cup heavy cream
- 2 tablespoons dijon mustard
- 4 teaspoons cornstarch
- 4 teaspoons water
Instructions
Prepare the Chicken
- Place the chicken breasts on a cutting board then cover with plastic wrap. Pound to about 1/4 inch thickness with the flat side of a meat mallet.
- Place a slice of ham and a slice of cheese in the center of each pounded chicken breast leaving space from the edges to fold. Carefully fold in the edges and roll in a log as tight as you can.
- Wrap the chicken tightly in the plastic wrap, then set aside. Repeat with the other 3 chicken breasts.
- Freeze for 30-45 minutes or just until a little firm, not frozen.
- Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with non-stick cooking spray and set aside.
Bread the Chicken
- In a medium bowl, combine the flour, salt, onion powder, and pepper. Melt the butter in a second bowl. To a third bowl, add the bread crumbs and oil, then mix well so the crumbs are evenly coated.
- Unwrap the chicken then roll in the flour mix, making sure it's well coated. Next, coat the chicken in the melted butter, then finally in the breadcrumb mixture. Repeat with the remaining chicken, and place them all in the prepared pan.
- Bake for around 30-45 minutes, or until cooked through. Cover with foil if the breadcrumbs start to darken too much.
Sauce
- While the chicken bakes, heat the chicken broth and thyme together in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half.
- Add the cream and dijon mustard and stir to combine. Bring the mixture back to a simmer.
- Combine the cornstarch and water then pour half into the sauce while constantly whisking. Add more until it reaches the desired consistency. If it gets too thick, just add a little water or chicken broth.
- Season with salt and pepper and serve warm drizzled over the chicken.
Notes
Originally Posted on April 9, 2021
Updated on September 29, 2023
Nutrition
Calories: 363kcalCarbohydrates: 13gProtein: 33gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 154mgSodium: 964mgPotassium: 587mgFiber: 1gSugar: 1gVitamin A: 479IUVitamin C: 2mgCalcium: 57mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this last night. I was worried the chicken wasn’t going to be juicy. While my family enjoyed it, I couldn’t taste the black forest ham or the swiss cheese. If they ask for it again, I may double the ham and cheese.
Everyone rejected the sauce (including myself). We didn’t enjoy the flavor so we took out the Chick-fil-a sauce. Sorrry.
great dish, thank you, hadn’t had this in so long, wouldn’t have know where to start, love the detailed pictures too, that helps, thank you!