Introduction

Baked Chicken Cordon Bleu is a classic dish that combines tender chicken breasts with savory ham and melted Gruyere cheese, all coated in a crispy, golden breadcrumb crust. This comforting meal is perfect for a special dinner or a weekend treat, delivering rich flavors with a homemade touch.

Two pieces of chicken cordon bleu are shown close up on a white plate with a brown rim. Each piece has three visible layers: a crispy golden-brown breaded outer layer, a thick white chicken layer inside, and a swirl of pink ham in the center. A creamy beige sauce with green herbs is poured on top, dripping down the sides onto the plate. In the blurry background, there are green leafy salad leaves and light yellow mashed potatoes. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium chicken breasts (6-7 oz each)
8 slices Black Forest ham (12 oz, deli-cut)
1¼ cups Gruyere Swiss cheese, freshly shredded
Toothpicks
Fresh parsley for garnish (optional)
1¼ cups panko breadcrumbs
1½ tablespoons olive oil (for panko)
1½ tablespoons unsalted butter
⅓ cup Parmesan cheese, freshly grated
1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon salt (for breading)
¼ teaspoon pepper (for breading)
2 tablespoons Dijon mustard (for wash)
2 tablespoons honey
2 tablespoons olive oil (for wash)
1 cup low sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream or evaporated milk
1 tablespoon Dijon mustard (for sauce)
1 teaspoon dried parsley (for sauce)
½ teaspoon dried basil (for sauce)
½ teaspoon paprika (for sauce)
½ teaspoon garlic powder (for sauce)
½ teaspoon onion powder (for sauce)
¼ teaspoon salt (for sauce)
¼ teaspoon pepper (for sauce)

Instructions

Step 1: Preheat your oven to 350°F. Set a baking rack on a rimmed baking sheet and lightly spray it with cooking spray for easy cleanup and better air circulation.
Step 2: Place each chicken breast between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet or the side of a can. The chicken will spread out significantly, ensuring even cooking.
Step 3: Lay 2 slices of ham over each flattened chicken breast. Spoon a heaping ¼ cup of shredded Gruyere cheese down the center, leaving about a ½-inch border all around.
Step 4: Starting from the narrow end of the chicken, roll tightly like a jelly roll, folding the ham over the cheese at the end to seal it in and prevent oozing. Secure with 2-3 toothpicks evenly placed along the seam.
Step 5: In a large skillet over medium heat, melt the butter with 1½ tablespoons olive oil. Add the panko breadcrumbs and stir constantly until golden brown and fragrant, about 3-4 minutes. Watch carefully to prevent burning. Transfer to a shallow dish and let cool completely.
Step 6: Stir the Parmesan cheese and all breading spices (basil, parsley, garlic powder, paprika, onion powder, salt, and pepper) into the cooled panko mixture.
Step 7: Whisk together Dijon mustard, honey, and 2 tablespoons olive oil in a shallow dish for the wash.
Step 8: Working one chicken roll at a time, brush all sides generously with the Dijon wash, then press the panko mixture firmly onto every surface. Rotate the roll to ensure even coverage with no bare spots. Place rolls on the prepared rack, spacing them a few inches apart.
Step 9: Bake for 30-35 minutes until the internal temperature reaches 160°F when checked with an instant-read thermometer in the thickest part; the temperature will continue to rise to 165°F during resting. The chicken should be deeply golden brown and firm. If the tops brown too quickly, loosely cover with foil during the last 10 minutes.
Step 10: Remove from oven, transfer to a cutting board, carefully remove toothpicks, and let rest for 5 minutes before slicing.
Step 11: While the chicken rests, make the Dijon cream sauce. Whisk all sauce ingredients together in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until thickened.
Step 12: Slice the chicken rolls on a diagonal to reveal the filling. Drizzle with warm sauce and garnish with fresh parsley if desired. Serve immediately.

Tips & Variations

Toast the panko breadcrumbs separately for a crispier coating and fresh Parmesan adds extra flavor and texture.
Use heavy cream in the sauce for a richer taste, or evaporated milk for a lighter option.
For extra flavor, try swapping Black Forest ham with prosciutto or smoked ham.
Chicken breasts can be prepared a day ahead and refrigerated before breading and baking for convenience.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for 4-5 days. Keep the sauce in a separate container to maintain the crispiness of the breading. Reheat gently in a 350°F oven until warmed through to keep the coating crisp.

How to Serve

The image shows a close-up of two thick slices of chicken breast rolled around layers of light pink ham and melted creamy cheese inside. The chicken has a golden brown, crunchy crumb coating on the outside. A smooth, pale yellow creamy sauce with green herbs is poured over the chicken, with small pieces of crispy bacon on top. Fresh green salad leaves are blurred in the background. The dish is served on a white plate, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Swiss cheese varieties like Emmental or Jarlsberg work well as substitutes if Gruyere is unavailable, offering a similar melt and flavor.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part of the roll; it should read 160°F before resting. The temperature will reach 165°F during resting, which is the safe internal temperature for chicken.