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Our chicken cordon bleu is rolled with smoky ham and melty Swiss, then wrapped in tender chicken. It’s baked in a crispy garlic-herb panko crust. No frying, no soggy breading. Served with a warm Dijon cream sauce that’s rich, a little sharp, and pulls the whole thing together. It’s a retro classic, done right.

Pouring sauce over a serving of chicken cordon blue.
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If you’re into crispy, cheesy classics, don’t miss my chicken parmesan. It hits all the same comfort notes with a red sauce twist.

Why This Chicken Cordon Bleu Recipe Works

Chilled chicken: Rolling and chilling the chicken before breading helps it hold its shape while baking. It won’t loose any of the gooey cheese inside.

Toasted breadcrumbs: Pre-toasting the panko ensures the coating stays extra crisp, even on the bottom.

That sauce: Real butter, wine, and cream create a silky Dijon sauce that actually tastes like something you’d get in a restaurant.

Herbs boost the base flavor: A sprinkle of fresh tarragon or basil gives the chicken itself some personality. Not just the filling.

The Ingredients

Here are the ingredients you’ll need to make this Chicken Cordon Bleu recipe with sauce. For all the details, scroll down to the printable recipe card.

  • Chicken. You will need boneless, skinless chicken breasts for this recipe.
  • Herbs and spices. Tarragon, salt, pepper, garlic, thyme.
  • Ham. We made this simple and used deli ham, but you can slice a baked glazed ham or our smoked ham.
  • Cheese. Swiss cheese is the most popular choice for this recipe but you can use just about any melting cheese.
  • Bread Crumbs. Panko will give the coating an extra crispy crunch. You can also use regular bread crumbs.
  • All the extras: You will also need butter, eggs, Dijon mustard, and flour, cream, white wine.
Ingredients for chicken cordon blue: chicken, cheese, ham, eggs, panko, blour, butter, Dijon, tarragon, pepper, salt, thyme, and garlic.
Ingredients for Dijon sauce: Dijon, flour, wine, cream, broth, and butter.

If you want to try more stuffed chicken recipes, check out our fig and brie stuffed chicken or our bacon wrapped stuffed chicken.

Recipe Tips

Pound the chicken thin: Aim for ¼ inch thick so it rolls easily and cooks evenly.

Wrap tightly in plastic: This keeps the roll tight and prevents the cheese from leaking out in the oven.

Toast the breadcrumbs first: Don’t skip this step. It gives you that deep golden crunch.

Let the sauce simmer: Wait until it coats the back of a spoon.

Use a thermometer: Chicken is done when it hits 165°F in the center.

Pouring Dijon sauce over slices of chicken cordon bleu.

Substitutions and Variations

A serving of chicken cordon blue on a plate with mashed potatoes and a salad.

Homemade Chicken Cordon Bleu

This chicken cordon bleu ditches the frozen aisle in favor of real ingredients and serious crunch. Between the melty cheese, crisp coating, and creamy Dijon sauce, every bite hits the mark. It’s classic comfort with a proper upgrade.

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Pouring cream sauce over a serving of chicken cordon blue.
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes
5 from 12 votes

Baked Chicken Cordon Bleu

By Pat Nyswonger
This chicken cordon bleu is a baked take on the classic. Chicken breasts are pounded thin, rolled with ham and Swiss, then coated in crispy, golden panko. Inside, it’s juicy and melty; outside, perfectly crunchy. A warm Dijon cream sauce finishes it off with rich, tangy flavor. No deep fryer needed.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

For the Chicken Cordon Bleu

  • 4 boneless skinless chicken breasts, 7 ounces each
  • 3 tablespoons chopped fresh tarragon , or basil
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground black pepper, divided
  • 4 slices deli ham
  • 4 slices Swiss cheese, or Gouda

For the Bread Coating

  • 1½ cups Panko bread crumbs
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Dijon Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons Dijon mustard
  • ½ cup heavy cream

Instructions 

Prep the Chicken

  • Place each chicken breast between two pieces of plastic wrap (we used a zip-lock plastic bag). Use a mallet to pound the chicken ¼ inch thin (they should almost double in size). 
    Pounding a chicken breast with a meat mallot.
  • Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a layer of ham, then top with a slice of cheese. 
    Three photos showing how to layer ham and cheese on chicken for cordon bleu.
  • Start at the narrow end of the chicken and roll it up like a burrito. Wrap the rolls of chicken snuggly in plastic wrap and twist the ends like a tootsie roll. Place the chicken in the fridge to chill for at least 1 hour or up to 3 days. 
    Rolling chicken in ham and cheese then wrapping it in plastic wrap.

Add the Bread Coating and Bake

  • Preheat the oven to 400°F. In a bowl, mix the breadcrumbs with melted butter, garlic powder, and thyme. Spread them onto a baking sheet and toast for 3 to 5 minutes, stirring once or twice, until golden and evenly browned.
    Mixing panko with seasoning and butter, then toasting it in the oven.
  • Lay out three shallow dishes. Add the toasted bread crumbs to one bowl. Whisk the eggs and Dijon mustard in a second bowl and combine the flour, salt, and pepper in the third bowl. 
    Three dishes with ingredients to coat the chicken cordon blue: egg wash, flour, and panko coating.
  • Remove the plastic wrap from the chicken and roll them in the flour. Shake off any excess flour, then roll them in the egg mixture and transfer them to the bread crumbs, rolling them to coat all sides. 
    Dipping a stuffed chicken breast in flour then egg wash, then panko bread crumbs.
  • Transfer the chicken to a baking sheet and bake for 30 to 40 minutes or until cooked through*. Serve the chicken cordon bleu with the sauce (below). 
    Chicken cordon blue in a baking dish ready for the oven.

Dijon Sauce

  • Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute. 
    Adding flour to hot butter in a saucepan.
  • Slowly whisk in the wine, then the chicken broth. Stir in the Dijon, then bring the mixture to a simmer. Simmer, stirring constantly, until the sauce is thick enough to coat the back of a spoon. 
    Adding wine and dijon mustard to the sauce for the chicken.
  • Reduce the heat to low and whisk in the cream. Cook for 30 to 60 more seconds, then remove from the heat. 
    Adding cream to the dijon sauce.

Notes

Pound the chicken thin: Aim for ¼ inch so it rolls easily and cooks evenly.
Wrap tightly in plastic: Keeps the roll compact and helps prevent cheese leaks in the oven.
Toast the breadcrumbs first: This extra step gives you that deep, golden crunch instead of pale, soggy coating.
Use a thermometer: Chicken is done when the center hits 165°F.
Simmer the sauce until thick: It should coat the back of a spoon. 
Swap in other cheeses: Brie, Fontina, Emmentaler, Gruyere, or mozzarella all work well. Sliced or shredded, just go with something melty.
No fresh herbs?: Use half the amount of dried tarragon or basil if that’s what you have on hand.
Storage & Reheating: Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to keep the coating crisp. Rewarm the sauce gently on the stove or in the microwave, stirring often.

Nutrition

Serving: 1 serving, Calories: 1016kcal, Carbohydrates: 48g, Protein: 89g, Fat: 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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6 Comments

  1. Cora says:

    5 stars
    This was AMAZING! I loved it when you made it for Daddy’s Birthday, and I was really glad to see that you packed some of it home for us. Thanks!

    Reply
    1. Pat says:

      Thank you, Cora…you are the sweetest! Grammy loves you lots! 🙂

      Reply
  2. Maureen | Orgasmic Chef says:

    5 stars
    Holy cow! That looks SO good. I’d be proud to serve that to anyone.

    Reply
    1. Pat says:

      Thank you, Maureen, it was very good. The tarragon kinda jazzes it up.

      Reply
  3. Kathi Kirk says:

    5 stars
    This sounds lovely! I love Tarragon and never quite know what to do with it outside of a chilled chicken salad. I’ll be trying this soon! p.s. love your blog but don’t see a subscribe feature…do yo have one?

    Reply
    1. Pat says:

      Thanks so much, Kathi, I hope you enjoy it. I like to experiment with tarragon, I have included it in an omelet with sauted mushrooms and fontina cheese and loved it. We are new bloggers here and as soon as we learn how to add the subscribe feature we will get it in there. Thanks again for your comments.

      Reply