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Baked Chicken Cordon Bleu

Featured in Family Dinners.

This upgraded version of the classic dish focuses on simple yet thoughtful steps for a dinner that looks and tastes gourmet. Carefully rolled chicken with ham and cheese is baked to crispy perfection, not fried, making it lighter but still delicious. Everything from pre-toasted breadcrumbs to a honey-Dijon mix contributes to rich texture and flavor. Smart tips like preventing cheese leakages and creating a perfectly textured crust ensure results that rival your favorite restaurant. A bonus? You get advanced prep and storage guidance to make it convenient enough for regular dinners while staying fancy enough for celebrations.
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Updated on Mon, 26 May 2025 18:13:40 GMT
Chicken dish with rich sauce on a plate. Pin it
Chicken dish with rich sauce on a plate. | tasteofmoms.com

Picture yourself cutting into a perfectly golden-brown chicken bundle revealing tasty ham and gooey cheese tucked inside juicy chicken breast. Every mouthful combines the crunchy Parmesan panko outer layer with moist chicken and the melty middle, all topped with a smooth Dijon cream sauce that brings everything together wonderfully. This Baked Chicken Cordon Bleu turns a traditional French meal into a doable yet fancy dinner that seems special without needing chef-level skills.

The first time I made this for my doubtful mother-in-law (who thinks she's an expert on cordon bleu), she not only went back for more but wanted to know how I made it – that's when I knew it was truly good.

Key Ingredients and Shopping Advice

  • Chicken Breasts: Go for similar-sized, medium breasts (about 6-8 ounces each) to cook evenly. Try air-chilled or organic for better texture.
  • Black Forest Ham: Look for thin slices with good smokiness and juiciness. Ham fresh from the deli counter works great.
  • Gruyere Swiss Cheese: Offers nutty flavor and melts beautifully. Grate it yourself for the best outcome.
  • Panko Breadcrumbs: These Japanese breadcrumbs make a crunchier coating than regular ones. Browning them first boosts their crunch and color.
A tasty dish of melted cheese and ham served on a stick. Pin it
A tasty dish of melted cheese and ham served on a stick. | tasteofmoms.com

Using good stuff really matters for this dish. Spending a bit more on nice cheese and ham makes everything taste better, while browning the panko first gives you amazing crunch.

Simple Step-by-Step Cooking Guide

Get Your Chicken Ready:
Heat your oven to 375°F (190°C). Put parchment on a baking sheet. Flatten chicken breasts to 1/4-inch thick between plastic wrap. Add salt and pepper.
Stack Your Fillings:
Spread each chicken piece flat. Put 2 ham slices and 1/4 cup Gruyere on top, leaving a little space around the edges.
Roll It Up Properly:
Roll chicken tightly from the skinny end, tucking sides in as you go. Stick toothpicks in to hold shape. Cool in fridge 15-30 minutes to keep form.
Brown Your Breadcrumbs:
Heat 2 tablespoons butter with 1 tablespoon olive oil in a pan over medium heat. Add 1 1/2 cups panko and stir until golden (3-4 minutes). Pour into a dish to cool down.
Mix Your Coating:
Combine browned panko with 1/2 cup Parmesan, 1 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Make The Mustard Mix:
Stir together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 tablespoon olive oil.
Coat Your Chicken Rolls:
Brush each roll with the Dijon mix, then roll in the seasoned panko, pressing lightly so it sticks. Place with seam down on your baking sheet. Lightly drizzle or spray with olive oil.
Cook Until Done:
Bake 25-30 minutes until golden and internal temp hits 165°F (74°C). Let sit 5 minutes before taking out toothpicks and cutting.
Whip Up The Creamy Sauce:
In a pot, mix 1 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 1/2 teaspoons cornstarch. Add 1 tablespoon Dijon, 1 teaspoon honey, and seasonings. Cook over medium heat, stirring always, until thick (5-7 minutes).
Plate It Nicely:
Cut chicken rolls at an angle and pour warm Dijon sauce over them. Top with fresh parsley or thyme.

I found out how important browning the panko is after I served a light-colored version that was cooked right but didn't look great. Now I always take time for this easy step that makes it look and taste way better.

The best time I ever made this dish was for a friend's big birthday. I did single servings with little name flags and small cups of Dijon sauce. Everyone loved how it looked and the mix of crunchy outside and soft inside.

A dish containing various foods including meat, cheese, and veggies on a plate. Pin it
A dish containing various foods including meat, cheese, and veggies on a plate. | tasteofmoms.com

Frequently Asked Questions

→ Why toast breadcrumbs first?
Toasting panko with butter and oil gives you a crispy, golden layer without overbaking the chicken. It’s the secret to making oven-baked chicken just as crunchy as fried.
→ How can I stop cheese from leaking out?
Keep the edges clean when adding the filling, roll tightly starting at the small end, and make sure ham covers the cheese completely. Secure everything with toothpicks so it stays together.
→ What if I want to use different cheese or meat?
Go ahead! Swap Swiss Gruyere with mozzarella, Emmental, or regular Swiss. Replace ham with prosciutto or even smoked turkey. Just ensure the amounts are balanced to keep it easy to roll.
→ How do I make this dairy-free?
Skip Parmesan in the breading and pick a dairy-free cheese that melts well. For the sauce, use coconut milk or a non-dairy creamer instead of heavy cream, and double-check your mustard.
→ What’s good to serve on the side?
Pair this dish with roasted veggies like asparagus or a simple salad for lighter options. For heartier ones, try buttered noodles, rice pilaf, or creamy mashed potatoes. Cranberry sauce adds a nice touch too.

Baked Chicken Cordon Bleu

Juicy chicken breasts rolled up with Swiss Gruyere and Black Forest ham, crusted with crispy panko and paired with flavorful Dijon cream sauce to impress your guests easily.

Prep Time
45 Minutes
Cook Time
35 Minutes
Total Time
80 Minutes
By: Ashley

Category: Family Dinners

Difficulty: Difficult

Cuisine: French

Yield: 6 Servings

Dietary: ~

Ingredients

→ Chicken Rolls

01 4 medium chicken breasts (6-7 oz. each)
02 8 slices (12 ounces) deli-sliced Black Forest ham (such as Boars Head)
03 1 1/4 cups Swiss Gruyere cheese, freshly shredded
04 Toothpicks for holding rolls together
05 Optional parsley for sprinkling

→ Panko Breading

06 1 1/4 cups panko breadcrumbs
07 1/3 cup Parmesan cheese, freshly grated
08 1 1/2 tablespoons unsalted butter
09 1 teaspoon basil (dried)
10 1 1/2 tablespoons olive oil
11 1 tablespoon EACH of garlic powder, onion powder, paprika, parsley (dried)
12 1/4 teaspoon EACH black pepper, salt

→ Dijon Wash

13 2 tablespoons Dijon mustard
14 2 tablespoons honey
15 2 tablespoons olive oil

→ Dijon Cream Sauce

16 1 cup chicken broth (low sodium preferred)
17 1 tablespoon cornstarch
18 1 cup heavy cream (substitute with evaporated milk or a mix of half-and-half plus 1 tablespoon cornstarch)
19 1 tablespoon Dijon mustard
20 1 teaspoon dried parsley
21 1/2 teaspoon EACH of garlic powder, paprika, basil, onion powder
22 1/4 teaspoon EACH pepper, salt

Instructions

Step 01

Set the oven to 350°F. Cover a baking sheet with a wire rack, give it a quick spray with cooking oil, and leave it on the counter for later.

Step 02

Sandwich the chicken between two sheets of plastic wrap. Use the flat side of a mallet or something heavy, like a can, to pound them into 1/4-inch thick pieces. They’ll spread out a good bit!

Step 03

Place 2 slices of ham over each flattened chicken piece. Add roughly 1/4 cup of shredded cheese to the middle of the ham. Make sure there's a half-inch space around the edges.

Step 04

Start from the small end of the chicken and roll it up nice and tight. Fold the edges of the ham over the cheese at the end so it stays inside. Use toothpicks to keep everything secure.

Step 05

Warm up 1 1/2 tablespoons of butter along with 1 1/2 tablespoons olive oil in a big pan on medium heat. Add the panko crumbs and stir till toasted golden. Let them cool in a shallow dish, like a pie pan. Once cool, blend in the Parmesan cheese and seasonings.

Step 06

In another shallow dish, mix Dijon mustard, honey, and olive oil till smooth. Place one rolled chicken piece into the mixture at a time and coat it all over.

Step 07

Take each coated chicken roll and press it into the panko mixture on all sides, making sure it's evenly covered. Lay the finished rolls onto the prepared baking rack with some space in between.

Step 08

Bake the chicken at 350°F until it hits 160°F on an instant thermometer, about 30-35 minutes. If they're getting too dark, loosely cover with foil during the last 10 minutes. Let them rest for 5 minutes before slicing.

Step 09

In the meantime, combine all the sauce ingredients in a large saucepan. Bring it to a boil, then lower the heat and let it simmer. It’ll thicken more after it’s off the heat.

Step 10

Drizzle the sauce over the chicken slices and sprinkle parsley, if you’d like.

Notes

  1. These stuffed chicken rolls are filled with Swiss Gruyere and ham, coated in crispy seasoned panko, and topped with a rich Dijon sauce.
  2. STORAGE: Keep chicken in a sealed container in the fridge for 4-5 days.
  3. TO FREEZE: Freeze before or after baking. Place rolls on a rack and freeze for 2-3 hours, ensuring they don’t stick. Wrap each tightly in plastic, then put them in a zip-top bag. Keep them frozen for up to 3 months.
  4. TO REHEAT: Microwave: Place chicken slices in a microwave-safe dish, heat for 1 minute, then continue in 10-second bursts. Air Fryer: Lay rolls in the basket (don’t overlap), air fry for 4 minutes with the 'snack' option. Oven: Bake rolls on a rack over a sheet at 300°F for about 8 minutes.
  5. MEAL PREP: Toast the panko and roll the chicken a day in advance (store wrapped in plastic). The sauce can be made 3 days ahead and warmed up when ready to eat.

Tools You'll Need

  • Sheet pan with a rim
  • Wire rack
  • Meat mallet or rolling pin
  • Plastic wrap
  • Toothpicks
  • Large stovetop pan
  • Pie plate or wide dishes
  • Thermometer for meat
  • Cooking pot
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (Gruyere, cream, butter, Parmesan)
  • Contains gluten (from panko)
  • May contain egg traces (from mustard)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 32 g
  • Total Carbohydrate: 18 g
  • Protein: 35 g