Chicken Cordon Bleu

4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Baked Chicken Cordon Bleu is an easy recipe for a French classic. Golden brown crispy breaded chicken breast stuffed with savory ham and melty Swiss cheese.

Go-to easy Chicken Recipes like Chicken Parmesan and this rolled, stuffed chicken dish are great for busy weeknights or when you want a fancy Dinner fast! 

Chicken Cordon Bleu sliced for serving


This culinary classic is one that every chef learns along the way, but it is also one that any home cook can master too! Chicken Cordon Bleu is a rolled chicken dish which sounds fancy and like it might have a long list of hard to pronounce ingredients, but the secret is that it’s actually super easy.

Chicken breasts on cutting board for Chicken Cordon Bleu

With step-by-step instructions, you can make an easy homemade version of a classic French dish, and no one has to know it took you less than hour. The hardest part of making Chicken Cordon Bleu is thinning out the chicken so you can roll it. This is also the most important step so the chicken rolls easily and cooks evenly. To keep the chicken from getting messy, lay a sheet of plastic wrap over the chicken breasts and pound with a meat mallet or heavy skillet. Flatten each piece of chicken to the same thickness, throughout the whole piece.

Ham and cheese slices on chicken breasts for Chicken Cordon Bleu

The next step for Chicken Cordon Bleu is assembling the slices of cheese and thin ham. The easiest way to make this is to use slices of deli ham, but you could also thinly slice leftover Baked Ham during the holidays. Just make sure you use cooked meat inside because the chicken doesn’t bake long enough to cook the filling. After the rolls are stuffed, you bread them and bake them until they are golden brown and cooked to 165 degrees inside. 

This simple and delicious Chicken Cordon Bleu is a great dinner for busy weeknights. You can prepare the chicken rolls ahead of time so they are ready to bake. Wrap them in plastic wrap and refrigerate overnight or freeze for up to 3 months. When you are ready to make your chicken dinner, serve them with Mashed Potatoes or White Rice and an easy veggie like Sautéed Green Beans.

Rolled Chicken Cordon Bleu in breadcrumbs

You often find Chicken Cordon Bleu served with a creamy sauce, but this Chicken Cordon Bleu recipe is so moist and juicy, it doesn’t need a sauce. However, if you do want a sauce to serve over your chicken breasts, there is a quick and easy Dijon Cream Sauce in the variations section. It’s not the authentic French sauce, but it will taste delicious with your chicken, especially over egg noodles.


Rolled Chicken Cordon Bleu in baking dish before baking


  • Chicken: This recipe uses boneless skinless chicken breasts that you cut in half lengthwise to make them thinner, but you can also find thin chicken breast cutlets at the store. Instead of chicken, try this recipe with thin cut boneless pork chops or boneless veal steak.
  • Seasoned Breadcrumbs: Give your breadcrumbs more flavor by adding Italian seasonings, like dried oregano and rosemary, salt, black pepper, garlic powder, and Parmesan cheese. You can also buy seasoned breadcrumbs, but making your own breadcrumb mixture means you control the taste.
  • Breading: You can use regular bread crumbs or swap them out for extra crunchy panko bread crumbs. Crushed corn flakes or crispy rice cereal can also be used. If you want to make low carb Keto Chicken Cordon Blue, use crushed pork rinds.
  • Cheese: Instead of Swiss cheese, you can use other thin softer cheese slices like Muenster cheese, Havarti cheese, provolone cheese, or mozzarella cheese. You want to pick a creamy slice of cheese that will melt well for the best gooey, cheesy filling.
  • Ham: For the slices of deli ham, try Black Forest ham or a smoked ham for the most flavor. You could also swap out the ham with prosciutto, pancetta, salami, or cooked soft bacon.

Chicken Cordon Bleu in baking dish after baking

Easy Dijon Cream Sauce

In a small saucepan, whisk together 1 cup heavy cream, ½ cup dijon mustard, and salt and white pepper to taste. Simmer over low heat until thick and creamy, then serve over Chicken Cordon Bleu.

Air Fryer Chicken Cordon Bleu

  • Preheat your Air Fryer to 350 degrees.
  • While it is heating, prepare the Chicken Cordon Bleu according to the recipe, stuffing with ham and cheese, and then bread.
  • Spray the breaded chicken with non-stick cooking spray.
  • Place 2 stuffed chicken breasts in the bottom of the air fryer basket and cook for 10 minutes. Spray again with cooking spray and flip. Cook another 8 minutes, until no longer pink inside.
  • Repeat with remaining 2 chicken breasts. You can also just halve the recipe and make 2 servings.




  • Serve: Serve Chicken Cordon Bleu hot and keep at room temperature for no more than 2 hours. Cool completely before storing.
  • Store: Once cooled, store Chicken Cordon Bleu in an airtight container lined with paper towels. Refrigerate cooked chicken for up to 3 days. You can refrigerate uncooked Chicken Cordon Bleu for up to 24 hours before cooking.
  • Freeze: Place cooled, cooked Chicken Cordon Bleu in a freezer-safe bag or sealed container and freeze up to 3 months. Thaw overnight before reheating in the oven. Freeze uncooked Chicken Cordon Bleu for up to 3 months and cook from frozen for an extra 10 minutes.

Chicken Cordon Bleu sliced for serving on plate with salad

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Chicken Cordon Bleu

Baked Chicken Cordon Bleu is an easy recipe for a French classic. Golden brown crispy breaded chicken breast stuffed with savory ham and melty Swiss cheese.
Yield 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine French
Author Sabrina Snyder


  • 2 chicken breast halves skinless, boneless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 8 slices Swiss cheese
  • 4 slices cooked ham
  • 2 large eggs , beaten
  • 1 cup bread crumbs
  • 4 tablespoons unsalted butter , melted


  • Preheat oven to 350 degrees.
  • Spray a 9x13 baking dish with vegetable oil spray.
  • Cut the chicken breasts into 4 thin cutlets.
  • Season with salt and pepper.
  • Top with a slice of Swiss cheese, then a slice of ham and a second slice of Swiss cheese.
  • Roll carefully then pin closed with toothpick.
  • Dip in beaten egg, then carefully (remember toothpicks are sharp), roll in bread crumbs until well coated.
  • Spoon melted butter over the chicken.
  • Bake for 35-40 minutes until chicken is cooked to 165 degrees and the breading is browned and crispy.


Calories: 539kcal | Carbohydrates: 22g | Protein: 45g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 236mg | Sodium: 1332mg | Potassium: 606mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 8mg | Calcium: 340mg | Iron: 2mg
Keyword: Chicken Cordon Bleu

Chicken Cordon Bleu collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I really do love when you show the step by step pictures of how you did everything! As a visual learner this made the process a lot less scary. Seeing the ingredients you used in the process was really helpful.
    This turned out so tender and moist!
    I was missing a little bit of the mustard flavor but my husband loved it because he hates Dijon mustard. Next time I think I will use your Dijon mustard dipping sauce to put on the side.

  2. Very tasty! I used a sheet pan covered in parchment and clean up was a breeze (especially after “cleaning up” the excess buttery bread crumbs!)

  3. Hi Sabrina.When I try to increase the servings on the bar scale,the ingredients increase but the number of “servings” stays at 4.Tried it a bunch of times.Just an FYI

  4. OMG!!!!
    I made this last night, it was absolutely delicious!!! I followed the exact recipe, I just added 2 Tbsp of white wine to the cream sauce. It’s all gone!!
    Thank you so much for sharing your recipe’s , I make a lot of your food during the week!!
    You are The Best!!!