Chicken Cordon Bleu Recipe
This mouthwatering baked Chicken Cordon Bleu recipe wraps tender chicken breasts around savory ham and melty Swiss cheese in a golden breadcrumb crust—ready to steal the show at dinner.
Full Recipe Introduction
Chicken Cordon Bleu is a classic stuffed chicken entrée that brings a little European flair right onto your family table. Originating from Switzerland, this main dish layers ham and Swiss cheese inside chicken, then bakes it to crispy perfection. What makes this version special is a light breadcrumb coating spiked with fresh herbs—no deep frying here, so it’s a healthier spin without skimping on flavor. I first tried it at a friend’s holiday potluck back in ’98, and ever since, it’s become my go-to festive recipe. Whenever I want to feel a bit fancy but keep things simple, I pull this out. Plus, Swiss cheese gives you that ooey-gooey pull that everyone adores.
Why You’ll Love This Recipe
• Ready in under an hour (30 minutes prep, 25 minutes bake)
• Baked, not fried—lighter on calories, heavy on taste
• Perfect make-ahead main dish for gatherings
• Kid-friendly: gooey cheese + crispy crust = big smiles
• Uses everyday ingredients you likely have on hand
• Customizable with different cheeses or hams
• Freezer-friendly: prep now, bake later
• Elegant enough for date night, cozy enough for weeknight
• Protein-packed: about 45g per serving
Ingredients
• 4 boneless, skinless chicken breasts (6–8 oz each)
• 4 thin slices of deli ham (about 4 oz total; Black Forest or honey-glazed)
• 4 thin slices of Swiss cheese (8 oz package; Jarlsberg or Emmi recommended)
• ½ cup plain breadcrumbs (Panko for extra crunch)
• ¼ cup grated Parmesan cheese (freshly grated for best melt)
• 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste (Kosher salt works nicely)
• 2 tbsp Dijon mustard (feel free to swap for honey mustard)
• 1 large egg + 1 tbsp water (for egg wash)
• 2 tbsp olive oil (or melted butter)
Tips:
- For uniform cooking, pound chicken to about ¼-inch thickness between wax paper.
- Use day-old bread for breadcrumbs, or buy store-bought Panko for extra light texture.
- If dairy-free, swap Swiss for vegan slices and ham for roasted turkey.
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper. This gives your stuffed chicken a nonstick base—no fuss cleanup.
- Butterfly each chicken breast by slicing horizontally almost all the way through. Open like a book and gently pound with a meat mallet into an even ¼-inch thickness. (Pound from the center out for uniform thickness.)
- Spread 1 tsp Dijon mustard over each pounded breast. Sprinkle lightly with salt and pepper. The mustard helps cheese and ham stick.
- Layer one slice of ham and one slice of Swiss cheese inside the center of each breast. Fold the chicken over, encasing the filling snugly. Secure with toothpicks if needed.
- In a shallow dish, whisk egg and water. In a second dish, combine breadcrumbs, Parmesan, parsley, garlic powder, onion powder, and a pinch of salt.
- Brush each stuffed breast with olive oil, then dip into the egg wash. Coat thoroughly with breadcrumb mixture, pressing lightly so crumbs adhere.
- Place breasts seam-side down on the prepared pan. Drizzle a bit more olive oil on top for extra golden color. Pro tip: spray with cooking spray for even crispiness.
- Bake for 20–25 minutes, until internal temperature hits 165°F and crust is golden brown. (I like to check at 18 minutes—everyone’s oven runs a bit differently.)
- Let rest 5 minutes before slicing. You’ll see that cheesy pull and hear that crisp crust crackle. Slice on the bias and serve warm.
Servings & Timing
Yield: Serves 4
Prep Time: 30 minutes (including pounding & assembly)
Bake Time: 25 minutes—check at 20 for your oven’s sweet spot
Rest Time: 5 minutes for juicy results
Total Time: About 1 hour from start to finish
Variations
• Prosciutto & Gruyère: swap ham for prosciutto and Swiss for Gruyère.
• Spinach & Artichoke: add a spoonful of chopped spinach-artichoke mix under the cheese.
• Pesto Twist: spread basil pesto instead of mustard for herbal brightness.
• Gluten-free: use GF breadcrumbs and almond flour dredge.
• Low-carb: skip breadcrumbs; sear in butter then finish in oven.
• Sunny Citrus: add lemon zest to breadcrumb mix for a fresh pop.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in foil, freeze up to 2 months. Thaw overnight in fridge.
Reheat: Warm in a 350°F oven for 10 minutes (from fridge) or 20 minutes (from frozen), covered loosely with foil. Make-ahead: Assemble and refrigerate up to 4 hours before baking.
Notes
I’ve tested this recipe across three kitchen styles—from my old gas range to a fancy convection oven. Here’s what I learned:
- Thinner pounded chicken ensures even cooking and avoids dry edges.
- Letting it rest under foil keeps it juicy.
- Fresh breadcrumbs crisp up better than pre-seasoned kinds.
- Toothpicks hold it tight, but I remove them before serving (safety first!).
- If you prefer extra sauce, whisk up a quick pan gravy with drippings, white wine, and a touch of cream.
FAQs
Q: Can I use turkey instead of chicken?
A: Absolutely—turkey breast works the same way, just watch thickness so it cooks evenly.
Q: My cheese oozes out—how do I prevent leaks?
A: Seal edges well and consider a light toothpick or kitchen twine. Pounding evenly helps too.
Q: What side dishes pair best?
A: Creamy mashed potatoes, steamed asparagus, or a simple arugula salad with lemon vinaigrette.
Q: Is sour cream or Alfredo sauce a good dip?
A: Sure—a spoonful of sour cream mixed with chives is delightful, or warm Alfredo on the side.
Q: Can I air-fry these?
A: Yes—air fry at 360°F for 18–20 minutes, flipping halfway, until golden and 165°F inside.
Q: How do I make it dairy-free?
A: Use vegan cheese and swap ham for roasted veggies or turkey bacon.
Q: Why isn’t my crust crunchy?
A: Make sure breasts are patted dry before breading and use Panko or day-old crumbs.
Q: Can I prep without hammers or mallets?
A: A heavy skillet works in a pinch—just pound gently to avoid tearing.
Conclusion
This Chicken Cordon Bleu recipe brings together simple ingredients in a show-stopping baked stuffed chicken that’s perfect for weeknight dinners or special occasions. Give it a try, and let me know how the crispy crust and melty cheese win over your crowd. If you loved this, you might enjoy my Garlic Butter Steak Bites or Cheesy Spinach Stuffed Shells—happy cooking!
Chicken Cordon Bleu
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 4 slices thin slices of deli ham (about 4 oz total; Black Forest or honey-glazed)
- 4 slices thin slices of Swiss cheese (8 oz package; Jarlsberg or Emmi recommended)
- 1/2 cup plain breadcrumbs (Panko for extra crunch)
- 1/4 cup grated Parmesan cheese (freshly grated for best melt)
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste (Kosher salt works nicely)
- 2 tbsp Dijon mustard (feel free to swap for honey mustard)
- 1 large egg + 1 tbsp water (for egg wash)
- 2 tbsp olive oil (or melted butter)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Butterfly each chicken breast by slicing horizontally almost all the way through. Pound to an even ¼-inch thickness between wax paper.
- Spread Dijon mustard on each breast, sprinkle with salt and pepper. Layer ham and Swiss cheese, fold chicken over, secure with toothpicks.
- Whisk egg and water in a shallow dish. In another dish, combine breadcrumbs, Parmesan, parsley, garlic powder, onion powder, and a pinch of salt.
- Brush stuffed breasts with olive oil, dip in egg wash, coat with breadcrumb mixture. Place on baking sheet, drizzle more oil, bake until golden brown and cooked through.
- Let rest for 5 minutes before slicing. Serve warm for a cheesy, crispy delight.
