Easy preparation and simple ingredients make this Chicken Cordon Bleu a perfect weeknight dinner that’s also fancy enough for guests. Tender chicken breasts are pounded thin and rolled with gooey ham and cheese, then topped with a crunchy, crispy breadcrumb coating. It’s ready in under an hour (even quicker if you prep ahead!) and is always a crowd-pleaser.
We love this recipe because it looks impressive but isn’t fussy to make – juicy chicken stuffed with ham and cheese, breaded with panko crumbs, then baked or pan-fried to golden perfection. It’s a timeless classic that’s quick to pull together thanks to using melted butter and breadcrumbs instead of the usual flour and egg breading. Every time I serve this, someone asks for the recipe!
If you love cheesy chicken dinners like this, you’ll adore Alice Springs Chicken, which smothers juicy chicken breasts with bacon, mushrooms, and melted cheeses in a tangy honey mustard sauce
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
Low effort – great presentation. Perfect for a family dinner, or a date night.
Simple ingredients. Nothing fancy, nothing you can’t find at your grocery store or on hand in your own pantry.
Easy to prepare – no culinary degree needed!
Make ahead. Prep these and pop them in the casserole dish until ready to bake.
Why is it called Chicken Cordon Bleu?
Translated from French, cordon bleu means – in short, something prepared to a very high standard by excellent cooks. But don’t worry! I’m going to show you, step by step, how to make it easily.
Creamy Dijon Sauce (optional)
This sauce is the perfect complement to the chicken.
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder or onion powder (optional)
- 1 tablespoon unsalted butter (optional, for richer flavor)
In a small saucepan over medium heat, warm the heavy cream until it’s hot but not boiling.
Whisk in the Dijon mustard until it’s fully incorporated.
Stir in the grated parmesan and continue to whisk until the cheese is melted and the sauce is smooth.
Add salt, black pepper, and garlic or onion powder (if using) to taste. For a richer flavor, you can also whisk in a tablespoon of unsalted butter until melted.
Once the sauce is smooth and heated through, remove it from the heat and serve it warm over your Chicken Cordon Bleu.
What side dishes go with Chicken Cordon Bleu?
Try this risotto recipe, for an easy (yet delicious) side. Perhaps a baked potato, mashed potato or some kind of pasta – you choose! I also like to serve this roasted broccoli or sauteed green beans.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I use salted butter and melt it to dip the chicken in before crumbing.
- Thyme, salt & pepper, garlic powder. Don’t skip! These are important to season the chicken and provide a depth of flavor not possible without it!
- Chicken breast. For this recipe, you can buy chicken cut into thin cutlets and pound them out to be thinner. Otherwise just use a sharp knife and slice some chicken breasts lengthways into cutlets.
- Swiss cheese. Any mild, melty cheese like Swiss, colby or provolone will work well.
- Deli ham. Use your favorite kind, just make sure you grab thin ham slices. I like black forest ham if I have a choice in ham flavors, but anything works.
- Panko breadcrumbs. Don’t sub regular bread crumbs here – the panko is what will give it an amazing crispy coating.
Recommended Equipment/Tools
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- Measuring spoons
- Bowls (large and small)
- Mallet
- Toothpicks
How to make Chicken Cordon Bleu at home
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 355°F. Melt the butter and mix together the seasonings (thyme, salt, pepper, and garlic powder). Prepare a baking sheet or baking dish.
Using a meat mallet (see notes for what to use if you don’t have one!) place the chicken between two pieces of plastic wrap (or use a zip lock bag and a rolling pin). Pound the chicken breasts evenly until they’re about half an inch thick. Use the seasonings and season up the chicken!
Assembly
Place slices of ham on each chicken breast, then a cheese slice. Top with another slice of ham.
Breading
Set your melted butter in a bowl, and add the bread crumbs to another shallow bowl. This will be your breading station.
Roll up the chicken, and dip into the melted butter.
Dip the chicken rolls in the panko bread crumbs.
Place each one on the prepared baking sheet.
Tuck in the ends and secure each chicken bundle with toothpicks.
Bake
Bake for 35-40 mins, or until a thermometer reads 165°F. You can briefly broil the top until golden brown if you wish.
This can be made in an air fryer -just bake at 370°F for 20-25 minutes until an internal temperature of 165°F is reached.
Remove from the oven
Let stand for 5 minutes (so it has time to cool!).
Either place one chicken cordon bleu on each plate, or cut into slices.
Kylee’s Notes
Don’t forget to remove the toothpicks! They don’t taste good and could injure you if you accidently bite into it.
What to do with leftovers
Cool completely, and wrap or put in an airtight container for up to 4 days. Reheat in the oven.
Substitutions/Additions
Use an egg wash or Dijon mustard instead of butter if you prefer.
Change out the seasoning for Italian seasoning, or Tuscan Seasoning and leave out the thyme & garlic.
Freezing instructions
You can make these and store in the freezer, then thaw and reheat.
Wrap each piece of prepared chicken tightly in plastic wrap or aluminum foil. Make sure it’s sealed well to prevent freezer burn and retain moisture.
Place in a freezer bag, store and freeze up to 3 months.
Thaw and reheat in the oven.
Broil for Crispiness. If you want to restore some of the crust’s crispiness, you can broil the chicken for an additional 2-3 minutes. Watch closely to prevent burning.
Frequently Asked Questions
Can you use prosciutto in Chicken Cordon Bleu?
Absolutely! It’s thin, it’s salty – and it’s delicious. You may wish to use more than one slice, as it’s fairly thin, though!
How do I flatten chicken breasts into chicken cutlets?
Place the chicken breasts between two sheets of plastic wrap (or use a plastic ziploc bag). Pound out with a meat mallet.
What can I use if I don’t have a meat mallet?
Literally anything. A rolling pin, a hammer, a wine bottle (carefully), a heavy book, a can of something (full).
How do I know the chicken is cooked?
Using an instant read thermometer – check the thickest part of your chicken, it should have a 165°F internal temperature.
More delicious Chicken Recipes:
- Lemon Chicken. Got a lemon? Some pasta? Great! We’re in business!
- This creamy chicken dinner is a family favorite!
- Spicy & Sweet Chicken Diablo
- Low Carb Chicken Provencal & Vegetables
- ALL CHICKEN RECIPES
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Chicken Cordon Bleu + Video
Video
Recommended Equipment
- Bowls (large and small)
- Mallet
- Toothpicks
Ingredients
- 4 tablespoons butter
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- ½ teaspoon garlic powder
- 2 large chicken breasts
- 1 ounces swiss cheese (sliced)
- 4 slices deli ham
- 1 ½ cups panko breadcrumbs
OPTIONAL – Creamy Dijon Sauce
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- salt
- Black pepper to taste
- 1/2 teaspoon garlic powder (or onion powder, optional)
- 1 tablespoon unsalted butter (optional, for richer flavor)
Directions
Get prepped
- Pre heat the oven to 350°F.
- Melt 4 tablespoons butter in a large bowl.
- Mix together ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon cracked pepper, and ½ teaspoon garlic powder.
- Using a kitchen mallet, pound 2 large chicken breasts evenly until they’re about half an inch thick.
- Season chicken on both sides with the mixed seasonings.
Assemble
- Place a slice of 4 slices deli ham on each chicken breast, then a slice of 1 ounces swiss cheese, and top with another slice of ham.
Breading
- Roll up the chicken, and dip into the melted butter, then 1 ½ cups panko breadcrumbs.
- Place in the greased baking dish.
- Tuck in the ends and secure each chicken bundle with toothpicks.
Bake
- Bake for 35-40 mins, or until a thermometer reads 165°F.
- Remove from the oven and let stand for 5 minutes.
Serve
- To serve, either place one chicken cordon bleu on each plate, or cut into slices.
- Devour.
OPTIONAL – Creamy Dijon Sauce
- In a small saucepan over medium heat, warm 1 cup heavy cream until it’s hot but not boiling.
- Whisk in 1 tablespoon Dijon mustard until it’s fully incorporated.
- Stir in 1/4 cup grated parmesan cheese and continue to whisk until the cheese is melted and the sauce is smooth.
- Add salt, Black pepper to taste, and 1/2 teaspoon garlic powder or onion powder (if using) to taste. For a richer flavor, you can also whisk in 1 tablespoon unsalted butter until melted.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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