Chicken Cordon Bleu
Chicken Cordon Bleu is one of those go-to chicken recipes that you will keep going back to. It’s a great casserole for company and a chicken dinner that everyone will love. It has Panko breadcrumbs for that crunch and a creamy Dijon sauce that takes it over the top.
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CHICKEN CORDON BLEU RECIPE
This was one of the first meals I attempted as a newly married woman.
I had never heard of pounding chicken to make it thinner and spent a lot of time in the kitchen violently trying to pound out the chicken and roll all of the fillings up inside.
In the end, most of the cheese and filling leaked out while baking and I was left with a dry chicken breast.
I boycotted making this since that experience figuring it was way too much work for me.
You know how most things taste better when someone else cooks them? Well, this is one dish that I really enjoyed even though I cooked it myself.
HOW TO MAKE CHICKEN CORDON BLEU
First, layer the ham, cheese, and breadcrumbs on top of the chicken breast. Next, drizzle with the cream sauce and serve.
- First, layer a slice of ham on top of the chicken.
- Next, add a piece of Swiss cheese on top.
- Sprinkle with breadcrumbs and bake.
WHAT IS IN CHICKEN CORDON BLEU?
- HAM: Prosciutto can be replaced for the ham.
- CHEESE: Traditional this dish has Swiss cheese in it but you can use cheddar, provolone, or any other cheese you like.
- BREADCRUMBS: This recipe calls for Panko breadcrumbs but you can use regular breadcrumbs as well.
WHAT TO SERVE WITH CORDON BLEU
- Scalloped Potatoes
- Roasted Asparagus with Browned butter
- Funeral Potatoes
- Lion House Rolls
- Broccoli Salad
WHAT ARE PANKO BREADCRUMBS?
Panko breadcrumbs are a Japanese bread crumb made from white bread. They can be found by the regular breadcrumbs at the grocery store.
OTHER CHICKEN RECIPES
- Malibu Chicken
- One-Pan Garlic Butter Chicken
- Grilled Chicken Cordon Bleu
- Chicken Cordon Bleu Soup
- Blackened Chicken
- Chicken Cordon Bleu Lasagna
- One-Pan Cheesy Chicken, Broccoli and Rice
- Parmesan Chicken Meatballs
- Chicken Pot Pie
- Crockpot Marry Me Chicken
- Homemade Chicken Noodle Soup
- Baked Chicken Chimichangas
- Chicken Stroganoff
Ingredients
For the Cordon Bleu:
- 3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
- 6 slices good quality deli ham
- 6 slices Swiss cheese
- 1 cup Panko bread crumbs, (regular breadcrumbs can be substituted)
- 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 base, (I like Better Than Boullion)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of ham and a slice of Swiss cheese, making sure the entire chicken breast is covered with ham and cheese.
- In a bowl, combine the bread crumbs and melted butter. Sprinkle the bread crumbs over the top.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken base and salt and pepper to taste. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
- 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. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
- Serve each chicken cordon bleu portion with warm sauce.
Notes
can I use granulated bouillon for this??
Sure!
Oh No!!! Just put everything in the oven and made a rookie mistake. Should have checked to make sure I had everything i needed. I have no chicken base or bouillon. Darn! Any ideas?
You can skip the sauce or use milk instead
This sauce is to die for!!! I love this recipe!
Thank you!
I was just wondering if you need to season the chicken any before adding ham, cheese and Panko crumbs. Salt and pepper?
Yes, salt and pepper would be perfect.
This sauce was amazing! It elevated this meal to “fancy” with barely any additional work. Plus I loved not having the pound and roll the chicken like the traditional recipe
Thank you!
Question: Can you pour the cream sauce over the chicken and then add the bread crumbs and bake instead of pouring the sauce over the cordon bleu after baking?
Sure!
This is some really good stuff right here! Easy and tastes so good! I used boneless, skinless chicken thighs. Thank you!
Thank you!
LOVE this!! my husband has kidney disease and has to limit salt, so I can’t use ham at all. I made this with just the chicken, cheese and bread crumbs, and we love it. I bread (just egg and flour) and fry the chicken for 5 minutes on each side before layering and putting in the oven. I have to adjust all recipes to our dietary needs, and this recipe allows for that.it turns out to be less than 6% of daily in take of salt, and is so tasty!! thank you!!
You’re welcome!
WOW!!! I’ve made this several times and I follow your directions exactly (except I use boneless skinless chicken thighs). The only thing I don’t follow is the sauce, I haven’t made it yet.
I have 2 sons, a picky 11 year old and an indifferent 13 year old. The first time I made this recipe last year, my sons and husband devoured everything. I had hoped for leftovers to bring to work, but all that was left were panko bits and a tiny piece of melted Swiss. I learned my lesson and double the recipe, putting it all out two large baking dishes (that’s how much I have to make). I layer it with chicken, cheese, ham, and cheese – to keep it all together.
Thank you for the incredible recipe. I haven’t made the sauce because even without the sauce – IT IS SO DELICIOUS and easy!
PS – my 11 year old is now learning to make it on his own (YAY!)
That is awesome! What a cool 11 yr old.
My husband is traveling and I wanted a easy and tasty dinner for my son and I. I made the chicken and he made the sauce. Made enough for us to take for lunches for the week. Next time I make it I think I will do chicken, cheese, ham, cheese, breadcrumbs. This would hold the chicken and ham together and add more cheese, which is always a good thing. Thanks for this. Will be adding this to our rotatiom
Thanks I’m glad you like it.
This recipe was amazing! A huge hit with my family! Loved how easy (and delicious)it was!
Thank you!
OMG. This is my new favorite main dish to serve when I have a dinner party. The only thing I changed was the pan I used for cooking. The first time I made it, there was so much liquid in the bottom of the Pyrex due to the water they add when processing chicken. Now is use my trusty revere ware 9×13 pan with rack. It keeps the chicken from braising in the liquid released during cooking. I’m serving it again tonight. Thanks for sharing!
Your recipe is not authentic ‘Cordon Bleu’. All you’ve done is create a layered chicken casserole using Cordon Bleu ingredients. I’m sure it doesn’t taste bad – but you’re taking the easy way out…
That’s exactly why I called it “Easy” chicken cordon bleu. You are right. It is the easy way out and no one said it was authentic.
David, you are correct that this is not “authentic”, but dang was it easy to throw together at the end of the work day. It was far tastier than buying the prepackaged frozen Chicken Cordon Bleu. I have been teaching my teens how to put together easy “real” meals instead of using prepackaged meals since they were toddlers, and they both loved this as a quick weeknight meal. Lighten up a little! It will make you a happier person!
This was definitely one of the easiest, and tastiest versions of Cordon Bleu! Would I love authentic? Heck Yeah! Seriously though, who has time to pound, layer, roll, dip, bread, etc.? I’m not pretentious and I don’t need my kids to grow up being pretentious so this is the perfect dinner for us!
Thank you for testing and sharing this recipe! It’s our go-to for a weekend night that my husband or I can make plus have time to spend with our children.
I just can’t understand why someone would waste their time to write snarky, mean comments about a recipe knowing ahead of time it’s not dubbed “authentic” and clearly titled “easy.” Christy Denney – Keep rocking these amazing recipes. My family and I love them! 💕
Thank you Lena for sticking up for me!
This was definitely one of the easiest, and tastiest versions of Cordon Bleu! Would I love authentic? Heck Yeah! Seriously though, who has time to pound, layer, roll, dip, bread, etc.? I’m not pretentious and I don’t need my kids to grow up being pretentious so this is the perfect dinner for us!
Thank you for testing and sharing this recipe! It’s our go-to for a weekend night that my husband or I can make plus have time to spend with our children.
I just can’t understand why someone would waste their time to write snarky, mean comments about a recipe knowing ahead of time it’s not dubbed “authentic” and clearly titled “easy.” Christy Denney – Keep rocking these amazing recipes. My family and I love them! Thanks for making so many cooking moments easy and yummy!
This dish is amazing! I only had grainy dijon but it must have worked because the sauce was wonderful! Thanks for sharing.
You’re welcome!
Thank you so much for sharing this recipe. My picky family loved it. It was quick to make but still good for a fancy Sunday dinner.
So happy to hear that.
Thanks so much for this recipe. I make the traditional recipe and everyone loves it. The original recipe is so time consuming. I was looking for a shortcut to mine and had one in my mind BUT not sure how to execute it. So thank you, thank you for this. I am having a Bridal shower for my daughter this Saturday and this is the PERFECT recipe for me to serve. What a blessing this is and it really sounds good. I will keep you posted on how the guests will like it!
So happy to hear this!
Recipe sounds great and perfect for my Christmas buffet. Can I make ahead and freeze it?
Yes! That would be great.
I made a variation of this tonight for dinner and it was a hit! I substituted deli smoked turkey for the ham. I didn’t use that sauce. I just made cream of chicken with a T. of white wine and a 1/2 t. of rosemary. I needed to cook the chicken for another 10 minutes. Was just perfect! Yum. So happy I found this!
I wanted to mention that I served it with a green salad and for starch: bulgur cooked in low sodium chicken broth and dried cranberries. All melded very well. Will definitely make for the next dinner party!
Sounds delicious!
Best quick and easy recipe out there, for Chicken Cordon Bleu. Delicious too. Instead of the cream sauce, I poured some homemade chicken gravy, I made from scratch without any drippings starting off with a roux. Then sprinkled the bread crumbs over that. The 35 minutes of baking was perfect. Chicken was juicy, fully cooked, and tender. I will definitely be making it again. Thank you so much.
You’re welcome!
Delicious, make it you won’t regret it. Very company worthy.
Thank you!
Wonderful! Usually my cheese ends up stuck to the bottom of my pan. Not this time. Presents well for guest dinner. Husband loved it.
Awesome to hear!
I made this tonight and it’s delicious. This will be my go to recipe from now on!! The sauce is simple but amazing. I served it with basmati rice and broccoli and cauliflower. I cooked it at 350 on the top rack of my bbq because it’s too hot to cook in my house!!! Thanks for the recipe!!
You’re welcome!
This was delicious and so super easy to make! Out of Swiss cheese but used smoked white cheddar and it was oh, hurt me good. Thank you for an excellent recipe. ❤️
You are welcome!
Excellent recipe, sauce was great. I didn’t have Dijon mustard, so i used a little dry mustard. It was still delicious!!
Glad you liked it!
Oh my! What a hit for a first time making it reciper. Mom really likes the D’john/Holiday sauce. We will be adding this to our go to recipes.
Thanks Rebekah! Glad you liked it.
I made this chicken cordon bleu tonight for dinner and my family couldn’t get enough! They LOVED it!!
So happy to hear that!
The dish turned out great
Chicken was very moist
Easy recipe to make and the sauce really finished it off nicely
Awesome to hear!
Thanks for a great easy recipe! I thought it might be a little bland but was pleasantly surprised. Definitely a keeper. I didn’t make the sauce but will next time. The chicken was moist and tasty, and easy clean up. What more can you ask for? Thanks again.
Thank you Maureen!
Wonderful tasting and easy to prepare, great for a weeknight dinner.
Thank you!
I made this dish and it was my first time making chicken cordon blue. It was easy and delicious. They only thing I did different was the type of ham. I used spiral ham that I had previously cooked. Great recipe. Thanks for sharing.
Awesome! I love hearing that.
I couldn’t see where it said the baking temperature. I assume it’s 350 but it is always reassuring to be told when trying a new recipe.
In step one it says to preheat oven to 350
Absolutely love love love this recipe!! Easy and delicious!!
You are welcome!
Had similar chicken recipe, sauce was amazing.
A new favorite for us!
Thank you!
Great. Can the cheese sauce be frozen? Would love to share with my sister in a few weeks.
I haven’t tried freezing it so I’m not sure.
I’ve learned, after experimenting, that anything that Stouffer’s can freeze, so can I. Anything in the freezer in the grocery store can be frozen at home. If Stouffer’s can freeze a bechelmel sauce with chipped beef, this bechemel sauce can be frozen as well.
After this sauce is thawed, reheat it gently and make any adjustments necessary. (If it is a little watery, reduce a bit to proper thickness.
Freaking amazing! Super easy. The Dijon sauce is off the charts! I seasoned my chicken with Adobo salt, Basil and Oregano. Most delicious meal of the month!
I don’t normally like this dish, but this was excellent. Our son said this is a keeper.
Delicious!
Thank you!
This is always excellent one of my families favorites!
Mine too!
Tried this tonight and I absolutely loved it! The mustard sauce is delicious. My chicken did turn out a little rubbery though, so I’ll probably cook it just a few minutes less next time.
Sorry for that. Could be the chicken?
I have bouillon cubes. How do I convert that to make chicken base?
It should say on your package. Usually it’s one cube to 1 cup of water.
This came out awesome. Exactly what I wanted… easy way to satisfy my craving. Thanks!
You are welcome!
I loved this. It’s WAY easier than the traditional recipe. However, you should still pound the chicken to create thin cutlets. Otherwise it will take too long to bake. I served this with green peas, which really complimented the flavors.
Well I guess that it personal preference.
Excellent
Thank you!
Exactly the recipe I was looking for.
You’ll love it!
Thank you so very Much for your amazing tips and recipes. I’ve recently retired from being an RN after many years !
I became a little board and went to work at our church cooking for the priests in the rectory.
You have been so helpful In helping me prepare for different meals ! Your tips are awesome. Thank you so very much ~
Bless you!
Bless you for cooking for the priests! I’m glad I can help in any way.
Thank you so very Much for your amazing tips and recipes. I’ve recently retired from being an RN after many years !
I became a little board and went to work at our church cooking for the priests in the rectory.
You have been so helpful In helping me prepare for different meals ! Your tips are awesome. Thank you so very much ~
Bless you!
This recipe totally rocks. It’s easy, delicious, and easy. It’s now on my permanent rotation list.
Awesome Jim! My family loves it.
Hi, this looks yummy, one question tho, please. Do you mean cutting the breast in half from top to bottom or horizontally in order to make it thinner? Thanks
Horizontally to make thinner! If your breasts are thick.
This recipe sounds really good. I just wish I could pin it to my Pinterest recipe page…
Why can’t you pin it?
What an easy way to make chicken cordon blue! I haven’t eaten this in years but I would always grab a package or two from the frozen section as they looked really complicated to make! Loved this simplified recipe!
Glad you approved!
oh my gosh, what a blast from my childhood. love it! thanks for the recipe!
You’re welcome!
Am I supposed to cover the dish with foil or cook it uncovered?
Don’t cover. You want the bread crumbs to brown.
Uncovered to let the crumbs brown.
Yum! My oldest son would love this recipe, I’ll have to make it for him soon.
Hope you do!
Hi, I’d like to make this for dinner tonight, but I don’t have Parmesan cheese for the sauce. Could I substitute mozzarella or cheddar?
The Parmesan thickens it. I haven’t tried the other cheeses but it could work.
So cheesy and delicious! This is the perfect comfort food!
Thank you!
I think your instruction in number 2 is what is confusing… “Sprinkle the bread crumbs over the top of the chicken”
I think what you are doing is sprinkling the bread crumbs over the top of the cheese”. Would that be correct or are you using another layer of chicken on top of the cheese?
Yes I can see why the wording is confusing. Sprinkle the breadcrumbs on top.
Just made this,,, I have a lot of liquid in the casserole dish after cutting a portion. Husband said it taste good. I’m just wondering where the liquid came from???
My guess is your chicken. Chicken naturally lets off juice when it bakes. Apparently yours was really juicy?
Looks and sounds great. I want to make this but only have panko. muenster, mozzarella & cheddar cheeses. Wonder if that will sub. Dont know how muenster cooks. Guess only one way to see. Am turning on oven now..
I’m a big fan of muenster. If you ever need a question answered right away, email me at [email protected] and I’ll get right back to you.
i made this and this will be my go to recipe forever!!! it was so EASY, something that chicken cordon bleu is not! i was impressed because when i pound/roll, cook, the cheese oozes out. when i made this, the cheese stayed on the chicken. amazing. soooooooo easy and so delicious. thank you thank you. the only change i made was to use panko and i drizzled butter on top before baking. the sauce!! omg!!! my whole family loved loved it!!!
Ooh yes! Glad you loved it.
Thank you so much Christy for this recipe. I tried it out tonight and it is AWESOME! We will be having this at least once a month!
Oh I love hearing that.
If I cut only 2 large chicken breasts in half instead of 3, do I have to adjust the cooking time? This recipe looks delicious!
Cooking time will be the same!!
I made this tonight for dinner. Followed the recipe exactly and it was so delicious. Thanks for making our bellies happy. My 8 and 2 year old even loved it. I will definitely be making this again. It’s an added bonus that it’s so easy to make!