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Easy Chicken Cordon Bleu
4.8 from 185 votes

Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu features thin chicken breast cutlets layered with ham and Swiss cheese, topped with buttery bread crumbs, and baked until golden and bubbly. The dish is complemented by a creamy Parmesan-Dijon sauce made from butter, flour, milk, and seasonings that lends a tangy richness. This recipe balances crispy breadcrumbs with melty cheese and tender chicken for a hearty meal.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6 servings
Calories: 464 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Cordon Bleu:
  • 3 large chicken breast cut in half length-wise (to form two thinner chicken breast cutlets, boneless skinless
  • black pepper
  • salt
  • 12 lices ham deli
  • 6-8 lices swiss cheese
  • 1 cup bread crumbs I prefer panko in this recipe
  • 2 tablespoons butter melted
For the Parmesan-Dijon Cream Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon chicken bouillon granules or 1 bouillon cube, crushed
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
  2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
  3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
  4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
  5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
  6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
  7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
  8. Serve each chicken cordon bleu portion with warm sauce.

Notes

  • Use fresh or panko bread crumbs for the best crunchy texture.
  • Chicken breasts should be halved thinly (~½ inch) either by slicing or pounding.
  • To stretch the dish, cube chicken and chop ham for a casserole-style bake.
  • Salt the chicken and breading mixture as directed; adjust seasoning to taste.
  • Prepare assembled chicken and bread crumbs in advance; refrigerate up to 12 hours before baking.
  • Make the sauce ahead and reheat gently, whisking before serving.

Nutrition Information

Serving 1 Serving Calories 464kcal (23%) Carbohydrates 18g (6%) Protein 36g (72%) Fat 27g (42%) Saturated Fat 13g (65%) Cholesterol 114mg (38%) Sodium 1225mg (51%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 464

% Daily Value*

Serving 1 Serving
Calories 464kcal 23%
Carbohydrates 18g 6%
Protein 36g 72%
Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 114mg 38%
Sodium 1225mg 51%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.