Chicken Cordon Bleu

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Chicken Cordon Bleu is easy classic; tender chicken breasts are stuffed with smoky ham and swiss cheese. This version is baked in the oven until tender and juicy.

Don’t let the name fool you, like most baked chicken recipes, it is actually easy to prepare! Served with a simple dijon cream sauce, everyone raves about this recipe.

Sliced Chicken Cordon Bleu on a plate showing ham and cheese inside

What is Chicken Cordon Bleu?

“Cordon Bleu” translates to blue ribbon and I can assure you this easy recipe is worthy of the title! A traditional cordon bleu has tender chicken wrapped around ham and swiss cheese but you can mix and match the parts to this recipe and be creative!

  • HAM: Substitute ham for prosciutto in this recipe
  • CHEESE: Swap out the Swiss for provolone or even cheddar cheese! Cheese slices provide a thicker cheese layer, shredded cheeses can melt into the chicken.
  • BREADCRUMBS:  This recipe uses seasoned breadcrumbs. You can substitute Panko or make your own seasoned crumbs by adding 1/4 teaspoon each garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.

The Perfect Sauce

We make a simple homemade dijon sauce to serve with this recipe.

If you’d prefer, you can serve this with an easy cheese sauce (swap out the cheddar for parm and swiss) or even hollandaise. If you’re short on time you can skip the sauce altogether.

Pouring sauce over Chicken Cordon Bleu

Easy Stuffed Chicken

Still nervous? Don’t be!  We mean it when we say this chicken cordon bleu recipe isn’t difficult to make! To make this recipe, you’ll want to start by preparing the chicken.

To Prepare Chicken for Stuffing:

  • Place the chicken between 2 sheets of plastic wrap (this keeps it from splattering juices everywhere).
  • Pound the chicken with the flat side of a meat mallet or tenderizer until it is 1/4″ thick. If the chicken breast is really thick you can butterfly it open before pounding.
  • Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.

Overhead shot of preparing Chicken Cordon Bleu

How to Make Chicken Cordon Bleu

This easy chicken cordon bleu does take a few steps but none of them are hard! Here’s a good tip: soak the toothpicks in water before securing the chicken so they don’t burn in the oven and will slide easily out of the finished chicken roll. I always put 2 toothpicks per roll so I can account for all of them when I am serving.

  1. Prep your chicken (above) and layer with ham and swiss cheese.
  2. Roll in your melted butter with garlic, then seasoned breadcrumbs and bake!
  3. While that’s baking prep your sauce and pour over your final dish!

Voila! A fancy restaurant meal that really is easy to make at home (but don’t worry your secret is safe with us)!

Overhead shot of two plates of Chicken Cordon Bleu served with rice and green beans

What to Serve With Chicken Cordon Bleu?

Cordon bleu is a rich meal with bold flavors so a light and fresh side makes the perfect complement. I would suggest a steamed or roasted vegetable like broccoli or roasted asparagus. Add in a tossed or Caesar Salad and a side of garlic butter rice for the perfect meal!

This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8! Leftovers can be made into a delicious sandwich can be made on a crusty baguette with some spicy mustard and a few leaves of crispy lettuce! Hearty and flavorful!

More Stuffed Chicken Recipes We Love

Did you enjoy this Chicken Cordon Bleu? Be sure to leave a rating and a comment below!

Sliced Chicken Cordon Bleu on a plate showing ham and cheese inside
4.97 from 95 votes
Review Recipe

Chicken Cordon Bleu

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Holly Nilsson
This Chicken cordon bleu is a fancy restaurant meal made easy!


  • 4 chicken breasts boneless/skinless
  • salt & pepper to taste
  • 4 slices ham
  • 4 ounces Swiss cheese or Gruyere cheese
  • 3 tablespoons melted butter
  • 1 clove garlic
  • 1 cup seasoned bread crumbs
  • ½ teaspoon thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup milk
  • ¼ cup white wine
  • 2 teaspoons Dijon mustard
  • 1 cube chicken bouillon
  • ½ teaspoon Worcestershire sauce
  • ¼ cup Parmesan cheese
  • Salt & pepper to taste

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  • Preheat oven to 350°F.
  • Pound chicken to ¼” thick. Season with salt and pepper to taste.
  • Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly roll style. Secure with a toothpick.
  • Combine butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.
  • Place in a baking dish and bake 35-40 minutes or until chicken reaches 165°F.
  • Melt butter in a small sauce pan. Add flour and cook 1 minute.
  • Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer 1 minute.
  • Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste. Serve over chicken.

Nutrition Information

Calories: 748, Carbohydrates: 28g, Protein: 70g, Fat: 36g, Saturated Fat: 18g, Cholesterol: 232mg, Sodium: 1583mg, Potassium: 1084mg, Fiber: 1g, Sugar: 4g, Vitamin A: 930IU, Vitamin C: 4.1mg, Calcium: 419mg, Iron: 2.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Chicken Cordon Bleu recipe, Chicken Cordon Bleu, Chicken Cordon Blue, how to make Chicken Cordon Bleu
Course Main Course
Cuisine American, French

More Cordon Bleu Inspired Meals

plated Chicken Cordon Bleu with writing
Chicken Cordon Bleu on plate with a title
2 plates of Chicken Cordon Bleu with writing
Chicken Cordon Bleu with a title and another image of the suace being poured over top of the chicken
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. So good and easy! I bought thin cutlets so no need to pound. Made 18 for a dinner party of 18. I had 3 leftover. Served with rotini Alfredo and roasted broccoli florets. Everyone loved it!5 stars

  2. Made this for dinner this evening and my boyfriend absolutely loved it. The sauce on top really made this dish even better.5 stars

    1. Hi John, the chicken can definitely be prepped in advance. To keep the breadcrumb coating crunchy I may wait until ready to bake before coating in breadcrumbs though.

  3. I’m making this recipe and my chicken breasts are MASSIVE. Flattened and rolled according to the recipe, they almost look like footballs. 40 minutes in the oven and still only cooked 1/3 of the way through. Any suggestions on baking time or chicken size for next time? Thanks. I’ll update the stars once I’ve cooked them through and have tried them!4 stars

    1. Sounds like you used some very large chicken breasts! I typically use chicken breasts that are approximately 6-7oz each. I’d recommend using a thermometer and bake until the chicken reaches 165F.

  4. Made this as written. It was excellent!! The chicken was moist and tender. You could cut it with a fork!! I will definitely be making this again!! Thanks for the recipe!5 stars

  5. I had my teens make this for me for Mother’s Day. The “no frying” was great. They made it with chicken thighs because no one in our family likes chicken breast.

    So good! My son had three helpings, and The Pickiest 12-Year Old in America raced out to the kitchen and claimed the last piece, sliced it up and put it in her lunchbox with crackers for tomorrow.

    Since the oven was hot, they made baked potatoes and roasted asparagus as sides.

    Happy Mother’s Day! Thanks!5 stars

  6. Really liked this recipe. I was entertaining a small dinner party for five and had to buy 2 pkg of chicken breasts for a total of eight breasts. Once I had butterflied and pounded out the breasts.
    they were huge so I only used five breasts. My question is, can I freeze the prepared breasts once they are stuffed and rolled in crumbs but before cooking? It would be great to be able to just take the chicken rolls out of the freezer, thaw them and then cook. Any guidance would be good. I have seen some oher chicken cordon bleu recipes tht say they freeze well so I assume this would work with this recipe. Thanks.

    1. Hi Judith, I haven’t tried freezing the prepared breasts, but think it would work as you’ve described. You may want to spray the coating with a cooking spray to help with the crunch as the coating may be a bit softer.

  7. This recipe was delicious and oh so easy to make! Skipped the sauce and just made the chicken. It was moist and not dried out. Thank you for this wonderful recipe. Can’t wait to try the sauce out next time.5 stars