Chicken Cordon Bleu cooked in the oven

Oven-Baked Chicken Cordon Bleu

Chicken Cordon Bleu is a timeless dish made with tender chicken breasts stuffed with savory ham and melted cheese, then coated in breadcrumbs and baked until golden. Cooking it in the oven keeps it lighter than the traditional fried version while still delivering a crisp crust and a rich, satisfying filling. This recipe is perfect for family dinners or special occasions.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
Salt and black pepper to taste
½ teaspoon garlic powder
½ teaspoon paprika

For the Filling

4 slices cooked ham (thinly sliced)
4 slices Swiss cheese (or mozzarella/Gruyère)

For the Coating

½ cup all-purpose flour
2 large eggs
1 cup breadcrumbs (panko recommended)
½ teaspoon dried parsley or Italian seasoning

For Baking

2 tablespoons melted butter or olive oil spray

Optional Sauce (Creamy Dijon)

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

1. Prepare the Chicken

Preheat oven to 375°F (190°C). Lightly grease a baking dish or line a tray with parchment paper.

Place each chicken breast between two sheets of plastic wrap and pound gently until about ½-inch thick. Season both sides with salt, pepper, garlic powder, and paprika.

2. Add Filling & Roll

Lay one slice of ham and one slice of cheese on each chicken breast. Roll the chicken tightly from one end to the other, tucking in the sides. Secure with toothpicks if needed.

3. Coat the Chicken

Prepare three shallow bowls:

Bowl 1: flour
Bowl 2: beaten eggs
Bowl 3: breadcrumbs mixed with dried parsley

Roll each chicken piece in flour, dip into eggs, then coat evenly with breadcrumbs.

4. Bake

Place the coated chicken rolls seam-side down in the prepared dish. Brush with melted butter or lightly spray with oil.

Bake uncovered for 30–35 minutes, or until the chicken is cooked through and the coating is golden. For extra crispiness, broil for the last 2–3 minutes, watching closely.

5. Make the Sauce (Optional)

Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Add Dijon mustard, salt, and pepper. Simmer gently for 2–3 minutes.

Tips for Best Results

Pound chicken evenly for uniform cooking.
Panko breadcrumbs give the crispiest texture.
Let chicken rest 5 minutes before slicing to keep the cheese inside.
Use a meat thermometer—internal temperature should reach 165°F (74°C).

Serving Suggestions

Serve oven-baked Chicken Cordon Bleu with:

Mashed potatoes or roasted vegetables
Steamed green beans or asparagus
Fresh garden salad

Drizzle with Dijon sauce or serve it on the side.

Storage & Reheating

Store leftovers in the refrigerator for up to 2 days.
Reheat in the oven at 350°F (175°C) to keep the coating crispy.