Easy Chicken Cordon Bleu is a timeless classic that brings restaurant-quality flavor right into your home kitchen. With tender chicken, savory ham, melty Swiss cheese, and a golden breadcrumb coating, this dish feels elegant yet totally doable for a weeknight or special occasion. Finished with a proven creamy mustard sauce, it’s comforting, impressive, and surprisingly simple to make.
Why You’ll Love This Easy Chicken Cordon Bleu
There’s a reason Chicken Cordon Bleu has stayed popular for decades—it hits all the right notes. This version is baked instead of fried, making it lighter without sacrificing flavor. The chicken stays juicy, the cheese melts perfectly, and the crispy coating adds just the right crunch.
You’ll also love how flexible this recipe is. It works beautifully for family dinners, date nights, or entertaining guests. The creamy sauce takes it over the top, adding richness and tang that balances the savory filling. Best of all, the steps are straightforward, even if you’ve never made stuffed chicken before.
Ingredients for Easy Chicken Cordon Bleu
Chicken Rolls
- Boneless, skinless chicken breasts
- Ham slices (Black Forest or deli-style)
- Swiss cheese (sliced or shredded)
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Grated Parmesan cheese
- Olive oil
- Salt and black pepper
- Fresh thyme or parsley (optional)
Proven Creamy Sauce
- Butter
- Garlic
- Chicken broth
- Heavy cream
- Dijon mustard
- Yellow mustard
- Honey
- Cornstarch (for thickening)
Ingredient Notes and Substitutions
- Pork-free option: Swap the ham for smoked turkey slices. This keeps the classic flavor while making the dish more family-friendly.
- Cheese choices: Swiss is traditional, but Gruyère or mozzarella also work well.
- Lighter dairy option: Use half-and-half instead of heavy cream for a lighter sauce.
- Gluten-free: Use gluten-free breadcrumbs and flour.
- Extra flavor: A pinch of paprika or garlic powder in the breadcrumb mixture adds depth.
Step-by-Step Instructions
Step 1 – Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet or rolling pin until evenly thin, about ¼ inch thick. Season both sides with salt and pepper.
Step 2 – Fill and Roll
Lay a slice of ham and Swiss cheese over each chicken breast. Roll tightly from one end to the other, tucking in the sides as you go. Secure with toothpicks if needed, then refrigerate for 20–30 minutes to help the rolls hold their shape.
Step 3 – Set Up the Breading Station
Prepare three shallow bowls:
- Flour seasoned with salt and pepper
- Beaten eggs
- Panko breadcrumbs mixed with Parmesan and herbs
Step 4 – Bread the Chicken
Roll each chicken piece in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Press gently so the crumbs stick.
Step 5 – Bake to Golden Perfection
Place the breaded chicken on a lightly greased baking sheet. Drizzle or spray lightly with olive oil. Bake at 400°F (204°C) for 30–35 minutes, or until the chicken is cooked through and the coating is golden brown.
Step 6 – Make the Proven Creamy Sauce
While the chicken bakes, melt butter in a saucepan over medium heat. Add garlic and cook briefly until fragrant. Whisk in chicken broth, cream, Dijon mustard, yellow mustard, and honey. Simmer gently, then stir in the cornstarch slurry and cook until thickened and smooth.
Step 7 – Serve
Remove toothpicks, slice the chicken, and spoon the creamy sauce generously over the top. Garnish with fresh herbs if desired.
Pro Tips for Success
- Chill the rolled chicken before breading to prevent cheese from leaking out.
- Pound chicken evenly for consistent cooking.
- Don’t overcrowd the pan—airflow helps the coating crisp.
- Use a meat thermometer; chicken is done at 165°F (74°C).
- Let the chicken rest for a few minutes before slicing.
Flavor Variations
- Italian-Style: Use provolone cheese and add Italian seasoning to the breadcrumbs.
- Herb & Lemon: Add lemon zest and fresh herbs to the sauce for brightness.
- Spicy Kick: Mix a little Dijon with spicy brown mustard or add a pinch of cayenne.
- Mushroom Lover’s: Add sautéed mushrooms to the sauce for extra depth.
- Low-Carb: Skip breading and bake the stuffed chicken with a light olive oil coating.
Serving Suggestions
Easy Chicken Cordon Bleu pairs beautifully with:
- Garlic mashed potatoes
- Steamed green beans or asparagus
- Roasted Brussels sprouts
- Buttered noodles or rice pilaf
- A crisp green salad with vinaigrette
These sides balance the richness of the dish and make it a complete meal.
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked chicken (without sauce) for up to 2 months.
- Reheating: Warm in the oven at 350°F until heated through. Reheat sauce gently on the stovetop.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 42g |
| Carbohydrates | 28g |
| Fat | 28g |
| Fiber | 2g |
| Sodium | 780mg |
Values are estimates and will vary by ingredients used.
FAQ About Easy Chicken Cordon Bleu
What does Chicken Cordon Bleu mean?
Chicken Cordon Bleu refers to chicken stuffed with ham and cheese, then breaded and cooked. The name suggests a “blue ribbon” level of quality and skill.
Can I prepare Chicken Cordon Bleu ahead of time?
Yes. You can assemble and bread the chicken up to one day in advance and refrigerate until ready to bake.
Why is my chicken dry?
Overcooking is the most common cause. Use a thermometer and remove the chicken as soon as it reaches 165°F.
Can I fry instead of bake?
Yes, but baking is lighter and less messy. Frying adds more calories and oil.
What sauce goes best with Chicken Cordon Bleu?
A creamy mustard sauce is classic, but a simple cream sauce or lemon butter sauce also works well.
Easy Chicken Cordon Bleu With Proven Creamy Sauce
Equipment
- meat mallet or rolling pin
- mixing bowls
- baking sheet
- saucepan
- whisk
- meat thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 4 slices ham (Black Forest or deli-style)
- 4 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme or parsley (optional)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp honey
- 1 tbsp cornstarch
Instructions
- Place each chicken breast between plastic wrap or parchment paper and pound until about 1/4-inch thick. Season both sides with salt and pepper.
- Top each chicken breast with a slice of ham and Swiss cheese. Roll tightly, tucking in the sides, and secure with toothpicks if needed. Refrigerate for 20–30 minutes.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan and herbs.
- Roll each chicken piece in flour, dip into eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Place the chicken on a greased baking sheet, drizzle lightly with olive oil, and bake at 400°F (204°C) for 30–35 minutes until golden and cooked through.
- Meanwhile, melt butter in a saucepan, add garlic, then whisk in chicken broth, cream, Dijon mustard, yellow mustard, and honey. Simmer, add cornstarch slurry, and cook until thickened.
- Remove toothpicks, slice the chicken, spoon sauce over the top, garnish with herbs if desired, and serve.
Notes
Nutrition
Final Thoughts
This Easy Chicken Cordon Bleu With Proven Creamy Sauce delivers classic flavor with modern simplicity. It’s rich without being heavy, impressive without being complicated, and flexible enough to suit many dietary needs. Whether you’re cooking for family or hosting guests, this dish is a guaranteed success that never goes out of style.