This Easy Chicken Cordon Bleu is a golden, crispy delight that brings restaurant-quality elegance to your table in under an hour. Juicy chicken breasts are stuffed with smoky ham and melty Swiss cheese, then coated in a crunchy breadcrumb crust for a satisfying contrast of textures. Every bite is a perfect harmony of savory, creamy, and slightly salty flavors that will have everyone reaching for seconds.
With just 15 minutes of prep and 35 minutes of baking, this dish is a lifesaver for busy weeknights or impressive enough for weekend dinners. The golden-brown exterior gives way to tender, flavorful layers inside, making it a meal that feels indulgent yet surprisingly simple to pull off.
What You’ll Need for Easy Chicken Cordon Bleu
- 6 boneless, skinless chicken breasts (pounded to 1/4 inch thickness)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 slices Swiss cheese (or substitute with provolone or mozzarella)
- 6 slices cooked ham (thinly sliced)
- 1 cup Italian bread crumbs (or use panko for extra crunch)
- 1 egg, beaten (for the egg wash)
For the Creamy Dijon Sauce (Optional)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups half and half (or substitute with milk for a lighter option)
- 3 Tablespoons Dijon Mustard
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh shredded parmesan cheese
- Salt and pepper, to taste
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- Prepare the chicken: Pound each chicken breast to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt and pepper.
- Assemble the rolls: Place one slice of Swiss cheese and one slice of ham on top of each chicken breast. Roll up tightly and secure with a toothpick.
- Coat the chicken: Dip each rolled chicken breast into the beaten egg, then roll in the breadcrumbs until fully coated. Place seam-side down in the prepared baking dish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Make the sauce (optional): While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in half and half (or milk) until smooth. Add Dijon mustard, garlic powder, and Worcestershire sauce. Cook, whisking constantly, until the sauce thickens (3-4 minutes). Remove from heat, stir in parmesan cheese, and season with salt and pepper to taste.
- Serve: Remove toothpicks from the chicken and serve hot. Drizzle with the creamy Dijon sauce or pair with store-bought honey mustard for a quick alternative.
Perfect Pairings: Sauce and Topping Ideas
While the Creamy Dijon Sauce is a classic match for Chicken Cordon Bleu, don’t hesitate to get creative! Try a tangy honey mustard or a zesty lemon herb sauce for a fresh twist. For a richer option, drizzle with a cheesy béchamel or a mushroom cream sauce. If you’re short on time, store-bought sauces like ranch or garlic aioli work wonderfully too!
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-sliced ham and cheese or even pre-pounded chicken breasts. Instead of making your own breadcrumbs, grab a bag of Italian-seasoned breadcrumbs from the store. For an even quicker bake, consider using an air fryer—cook at 375°F for 15-18 minutes, flipping halfway through, for a crispy finish in less time!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a 350°F oven for 10-15 minutes, or until warmed through. For a quicker option, use the microwave, but cover the chicken with a damp paper towel to keep it moist. Avoid freezing the Creamy Dijon Sauce, as it may separate when thawed.
Recipe Variations to Spice It Up
Swap out Swiss cheese for provolone or cheddar for a different flavor profile. If you’re feeling adventurous, add a layer of spinach or sundried tomatoes inside the roll. For a low-carb version, skip the breadcrumbs and use crushed pork rinds or almond flour for coating. You can even turn this into a casserole by layering the ingredients in a baking dish!
Equipment Guidance for Success
A meat mallet or rolling pin is essential for pounding the chicken to an even thickness. Use toothpicks or kitchen twine to secure the rolls, and a shallow dish for the egg wash and breadcrumbs. A nonstick baking dish ensures easy cleanup, and a whisk is key for making the Creamy Dijon Sauce smooth and lump-free.
Easy Chicken Cordon Bleu Recipe
Ingredients
Chicken Cordon Bleu
- 6 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 slices Swiss cheese
- 6 slices cooked ham
- 1 cup Italian bread crumbs
- 1 egg, beaten
Creamy Dijon Sauce (optional)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups half and half, (could also use milk)
- 3 Tablespoons Dijon Mustard
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh shredded parmesan cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch in thickness.
- Sprinkle each side of chicken with salt and pepper.
- Place one slice of cheese and one slice of ham on top of each chicken breast.
- Roll up each chicken breast and secure with a toothpick.
- Dip rolled chicken in egg wash, roll in breadcrumbs and place in baking dish.
- Bake for 30-35 minutes, or until chicken is cooked through.
- Remove toothpicks and serve. We love to dip it in this creamy Dijon sauce, but sometimes we even use store-bought Honey Mustard sauce and that is also delicious.
- Creamy Dijon Sauce
- Place a saucepan over medium heat on the stove top. Add in the butter and let it melt.
- Whisk in the flour and whisk it constantly for 1-2 minutes.
- Carefully pour in the half and half (or milk), whisking the entire time.
- Add in the mustard, garlic powder, and Worcestershire sauce while whisking and beat until smooth and until sauce starts to thicken up (will take 3-4 minutes).
- Remove from heat, stir in the cheese, and beat until smooth and cheese is melted.
- Add salt and pepper as needed, then pour sauce over Chicken Cordon Bleu to serve.