Baked Chicken Cordon Bleu

Ingredients for Baked Chicken Cordon Bleu

I always use medium-sized chicken breasts for this recipe because they pound out evenly and roll up cleanly. My go-to is Black Forest ham from the deli counter, thick-cut, since its subtle smokiness pairs beautifully with the Gruyere. The real trick to that golden crust is toasting the panko in butter before breading.

For the Chicken Rolls:

• 4 medium chicken breasts (6 to 7 oz each)
• 8 slices (12 oz) deli-cut Black Forest ham (thick-cut recommended) – I recommend asking the deli counter specifically for thick slices
• 1 1/4 cups freshly shredded Gruyere cheese (heaping 1/4 cup per breast) – in my experience, freshly shredded melts far better than pre-packaged
• Toothpicks
• Fresh parsley for garnish (optional)

For the Panko Breading:

• 1 1/4 cups panko breadcrumbs – my preference is panko over regular breadcrumbs for maximum crunch
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Dijon Wash:

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil

For the Dijon Cream Sauce:

• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

I recommend setting up your baking rack and prepping all your breading stations before you start pounding the chicken. Having everything in place makes the rolling and breading process much smoother.

Step 1: Preheat your oven to 350°F. Place a wire rack on a rimmed baking sheet and spray lightly with cooking spray. Put each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet. The breast will spread out quite a bit, which is exactly what you want for easy rolling.

Step 2: Lay 2 slices of ham over each flattened breast. Spoon a heaping 1/4 cup of shredded Gruyere down the center, leaving a 1/2-inch border on all sides. Starting from the narrow end, roll tightly like a jelly roll, folding the ham over the cheese at the end to seal it in. Secure with 2 to 3 toothpicks spaced evenly along the seam. Skipping this border or overfilling is the most common reason cheese leaks out during baking.

Step 3: In a large skillet over medium heat, melt the butter with the olive oil. Add panko and stir constantly for 3 to 4 minutes until golden brown and fragrant. Watch closely as panko burns fast. Transfer to a shallow dish, let cool completely, then stir in Parmesan and all spices.

Step 4: In a separate shallow dish, whisk together Dijon mustard, honey, and olive oil. Brush each chicken roll generously with the Dijon wash on all sides, then press the panko mixture firmly into every surface. Place on the prepared rack with a few inches between each roll.

Step 5: Bake for 30 to 35 minutes until the internal temperature reaches 160°F at the thickest part. The crust should be deeply golden brown. If the tops start browning too fast in the last 10 minutes, tent loosely with foil while leaving the sides open. Remove toothpicks and let rest 5 minutes before slicing. The temperature will climb to the safe 165°F during this rest.

Step 6: While the chicken rests, whisk all Dijon cream sauce ingredients together in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes, stirring occasionally, until thickened to your liking. The sauce thickens more as it cools. Slice the rolls on a diagonal, drizzle with warm sauce, and garnish with fresh parsley.

What to Serve with Baked Chicken Cordon Bleu

This rich, golden dish calls for sides that add freshness and balance without competing with the savory ham and cheese filling.

Garlic Mashed Potatoes: Creamy mashed potatoes soak up that Dijon cream sauce in the most satisfying way. They add a comforting, hearty base that rounds out the whole plate. If you love chicken paired with bold sauces, this Texas Roadhouse Smothered Chicken is another recipe that nails that combination.

Roasted Parmesan Broccoli: The slight bitterness of roasted broccoli cuts through the richness of the cheese and cream sauce while adding color and a nutritional boost to the meal.

Caesar Salad: A classic Caesar complements the Parmesan in the crust with crisp, cool contrast between bites of warm, cheesy chicken. It is one of the best sides for Baked Chicken Cordon Bleu when you want something light alongside the main.

Balsamic Roasted Carrots: Sweet caramelized carrots bring out the honey notes in the Dijon wash and add beautiful color to the plate. For another chicken recipe that uses similar sweet and savory glazing techniques, check out these Bobby Flay Chicken Thighs.

Strawberry Spinach Salad: A bright, fruity salad with tangy vinaigrette offers refreshing contrast and helps lighten the overall meal. It is a great option for spring and summer dinner parties when you want the plate to feel a little more seasonal.

A Hearty Pasta Side: If you are feeding a bigger crowd and want a second main alongside, this Bang Bang Chicken Pasta is a bold, flavorful option that works well on a larger dinner spread.

Leftovers and Storage Tips

Store leftover Baked Chicken Cordon Bleu in an airtight container in the refrigerator for up to 4 to 5 days. Place a sheet of parchment between layers if stacking to keep the breading from getting soggy. Store the cream sauce separately to preserve the crispy crust.

To reheat, I recommend the air fryer at the snack setting for about 4 minutes to bring back that crispy exterior. You can also reheat in a 300°F oven for 8 minutes for sliced pieces or 15 to 20 minutes for whole rolls. Reheat the sauce gently on the stovetop over low heat, stirring often.

Pro tip: you can roll and bread the chicken up to 24 hours ahead and refrigerate until ready to bake. The toasted panko can also be made 2 to 3 days in advance and stored in a sealed container at room temperature. Cooked rolls freeze well for up to 3 months when wrapped tightly in plastic wrap and stored in a freezer bag.

FAQs

Baked Chicken Cordon Bleu

Crispy golden chicken breasts stuffed with savory Black Forest ham and melty Gruyere cheese, baked to perfection and served with a rich Dijon cream sauce.

Print Recipe Save to Pins

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, French-inspired

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium chicken breasts 6 to 7 oz each
• 8 slices deli-cut Black Forest ham about 12 oz total, thick-cut recommended
• 1.25 cup Gruyere cheese freshly shredded, heaping 1/4 cup per breast
• 1.25 cup panko breadcrumbs
• 1.5 tbsp olive oil for panko
• 1.5 tbsp unsalted butter for panko
• 0.33 cup Parmesan cheese freshly grated
• 1 tsp dried basil
• 0.5 tsp dried parsley
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.5 tsp onion powder
• 0.25 tsp salt for panko
• 0.25 tsp black pepper for panko
• 2 tbsp Dijon mustard for wash
• 2 tbsp honey for wash
• 2 tbsp olive oil for wash
• 1 cup low-sodium chicken broth for sauce
• 1 tbsp cornstarch for sauce
• 1 cup heavy cream for sauce
• 1 tbsp Dijon mustard for sauce
• 1 tsp dried parsley for sauce
• 0.5 tsp dried basil for sauce
• 0.5 tsp paprika for sauce
• 0.5 tsp garlic powder for sauce
• 0.5 tsp onion powder for sauce
• 0.25 tsp salt for sauce
• 0.25 tsp black pepper for sauce

Equipment

• Rimmed baking sheet with wire rack
• Meat mallet
• Large skillet
• Meat thermometer
• Small saucepan
• Toothpicks

Method

 

1. Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet and spray lightly with cooking spray. Pound each chicken breast between plastic wrap to an even 1/4-inch thickness.
2. Lay 2 slices of ham on each breast. Add a heaping 1/4 cup Gruyere down the center, leaving a 1/2-inch border. Roll tightly from the narrow end, folding ham over the cheese at the end. Secure with 2 to 3 toothpicks.
3. In a skillet over medium heat, melt butter with olive oil. Toast panko for 3 to 4 minutes, stirring constantly, until golden. Transfer to a shallow dish, cool completely, then mix in Parmesan and all spices.
4. Whisk Dijon mustard, honey, and olive oil together in a shallow dish. Brush each chicken roll with the Dijon wash on all sides, then press panko firmly into every surface. Place on the prepared rack.
5. Bake for 30 to 35 minutes until internal temperature reaches 160°F. If tops brown too quickly in the last 10 minutes, tent loosely with foil. Remove toothpicks and rest 5 minutes before slicing.
6. Whisk all Dijon cream sauce ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer 5 to 7 minutes until thickened. Slice chicken rolls on the diagonal, drizzle with warm sauce, and garnish with fresh parsley.

Notes

Roll and bread the chicken up to 24 hours ahead and refrigerate until ready to bake. Toasted panko can be made 2 to 3 days in advance. Cooked rolls freeze well for up to 3 months. Store cream sauce separately to keep crust crispy.