Baked Chicken Cordon Bleu
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.
Servings: 4 servings
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).
- Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a layer of ham, then top with a slice of cheese.
- 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.
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.
- 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.
- 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.
- 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).
Dijon Sauce
- Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute.
- 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.
- Reduce the heat to low and whisk in the cream. Cook for 30 to 60 more seconds, then remove from the heat.
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
