Can I make this recipe ahead of time?

Absolutely. You can assemble the stuffed, breaded chicken and refrigerate, covered, for up to 24 hours before baking. This makes it perfect for dinner parties or meal prep.

What if some cheese leaks out during baking?

Don’t worry! A little cheese leakage is normal and expected—the ham wrap keeps most of it inside, and anything that bubbles out creates tasty cheesy bits on the tray.

Is it possible to make this gluten-free?

Yes. Substitute gluten-free panko and flour, and the results are just as crispy and delicious. Just double-check all your packaged ingredients.

Can I substitute the sauce?

If you’re short on time or prefer something lighter, a quick squeeze of lemon or a dollop of Greek yogurt can be a lovely alternative to the creamy sauce.

Baked Chicken Cordon Bleu Recipe

Name: Baked Chicken Cordon Bleu Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 4 x 250g/9oz Chicken Breasts; 90g / 1 1/2 cups Panko Breadcrumbs; 8 thin slices of Ham; 8 slices of Swiss Cheese; 1 tsp Salt; 1 tsp Paprika; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Black Pepper; 1/4 tsp Cayenne Pepper (optional); 50g / 1/3 cup Flour; 2 Eggs, beaten; Oil Spray, as needed; 2 tbsp Butter (preferably unsalted); 120ml / 1/2 cup Chicken Stock; 180ml / 3/4 cup Double/Heavy Cream, at room temp; 1 heaped tbsp Dijon Mustard; 30g / 1/3 cup freshly grated Parmesan; 2 pinches of White Pepper (or substitute with black pepper); Salt, to taste

There are few dishes as satisfyingly comforting—and downright impressive—as Baked Chicken Cordon Bleu. Imagine juicy chicken breasts stuffed to the brim with delicate slices of ham and gooey Swiss cheese, encased in a flawlessly crispy coating and finished with a rich, creamy sauce. The real magic? This classic delivers maximum flavor for minimal effort and can be out of the oven—and onto your dinner table—in under an hour. On hectic evenings, there’s nothing better than a dinner you can trust to be both easy and taste outrageously good.

Why You’ll Love This Recipe

Weeknight Friendly: This recipe is fast and straightforward. You’ll be surprised how stress-free it is to prepare something that looks (and tastes) this elegant.
Incredible Flavor: Each bite is a symphony of textures: golden, crunchy crumbs; tender chicken; savory ham; and glorious, melty cheese—crowned with a creamy, tangy sauce.
Crispy Perfection: Pre-toasting the Panko ensures that unmistakable, restaurant-style crunch.
Versatile and Customizable: Whether you’re making dinner for picky eaters or impressing friends, you can adapt the fillings and sides to suit every preference.

Ingredients You’ll Need

Here’s what you need and why it matters:

Chicken Breasts: The heart of the dish, sliced open to form a pocket for maximum stuffing potential.
Panko Breadcrumbs: For that essential crispy crust—pre-toast for best results.
Ham Slices: Adds savory depth and a classic touch; use your favorite type, but keep it thin for easy rolling.
Swiss Cheese: Melts beautifully without disappearing—don’t substitute with cheeses that get runny!
Flour: The first coating in the dredging process, locks in moisture and ensures the crumb sticks.
Eggs: Help the breadcrumbs adhere tightly to the chicken.
Paprika, Salt, Garlic Powder, Onion Powder, Black Pepper, Cayenne: Spices that season every layer and add subtle warmth (cayenne is optional but recommended).
Oil Spray: Helps achieve a golden, crispy exterior without deep frying.
Butter: The base for the luxurious sauce.
Chicken Stock: Adds flavor and body to the sauce.
Double/Heavy Cream: Brings silkiness and richness.
Dijon Mustard: The not-so-secret ingredient that gives the sauce its signature tang.
Parmesan Cheese: For salty, cheesy depth in the sauce.
White Pepper: Provides gentle heat and subtle complexity, though black pepper works in a pinch.
Toothpicks: Essential for keeping everything in place while baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to put your own spin on this classic? Here are some fantastic ways to mix it up:

Try Different Cheese: While Swiss is traditional, Gruyère or Emmental give an even nuttier flavor.
Swap the Ham: Prosciutto adds a touch of luxury, turkey for a lighter feel, or skip entirely for a cheese-stuffed version.
Make It Spicy: Add a layer of thinly sliced jalapeño inside for a gentle kick.
Herb It Up: Mix dried oregano, parsley, or thyme into the breadcrumb coating.
Gluten-Free: Use gluten-free panko and flour.

How to Make Baked Chicken Cordon Bleu

Step 1: Prep Your Breadcrumbs

Spread the panko in a single layer on a baking tray, spritz with oil, and toast in a hot oven until golden—watch closely! (A little patience here means a world of difference for crunch.)

Step 2: Stuff the Chicken

Use a sharp knife to cut a pocket into the side of the chicken breasts, being careful not to cut all the way through. Layer two slices of cheese on top of two slices of ham and roll them tightly. Slide this bundle into each chicken pocket. Seal the seams with toothpicks to hold everything together.

Step 3: Create Your Dredging Station

Mix your spices together and divide them between two bowls. Place flour and half the seasoning in the first bowl, beaten eggs in the next, and the toasted panko with the remaining seasoning in the last.

Step 4: Dredge and Coat

One chicken breast at a time, coat first in the seasoned flour, then dip in eggs, and finally sprinkle with the panko mixture. Make sure every bit is coated.

Step 5: Bake to Perfection

Layer a baking tray with foil and set a wire rack on top. Spray the rack and then lay out your breaded chicken. Give them a final mist of oil and pop into a hot oven until the crust is deep golden and the cheese just starts to ooze—about 25 to 30 minutes.

Step 6: Whip Up the Sauce

While the chicken bakes, melt butter in a pan and add the chicken stock, cream, Dijon, Parmesan, and white pepper. Gently simmer until the sauce is luscious and the flavors meld (about 5-6 minutes). Adjust seasoning as needed.

Step 7: Serve and Savor

Let the chicken rest a minute, carefully remove toothpicks, and serve generous slices with the warm, creamy sauce poured over.

Pro Tips for Making the Recipe

Don’t Skip Toasting the Panko: It’s what gives you that irresistible crunch. Untoasted panko just doesn’t measure up.
Seal the Chicken Well: Toothpicks are your friend—don’t be shy about using a few to keep everything inside.
Stay Close to the Oven: Panko can go from golden to burnt in seconds; keep an eye on toast time.
Sauce Consistency: The sauce will thicken more as it cools. If too thick, just add a splash of stock!

How to Serve

This Baked Chicken Cordon Bleu is downright fantastic alongside crisp green beans, buttery mashed potatoes, or a fresh green salad. If you want a little extra comfort, go with roast potatoes or even French fries. Don’t forget a slice of lemon on the side—the acidity lifts all those creamy, savory flavors beautifully. For a touch of elegance, sprinkle with chopped parsley and serve with a chilled glass of white wine.

Make Ahead and Storage

Storing Leftovers

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. The breadcrumb crust will soften a bit but stays delicious.

Freezing

Assembled but unbaked cordon bleu can be frozen—wrap tightly and store for up to 2 months. Bake straight from frozen, adding about 10 more minutes to the cooking time. Already-baked leftovers can be frozen, but sauce is best made fresh.

Reheating

Warm gently in a 350°F oven until heated through. Avoid microwaving, as it can make the breadcrumb coating soggy and the cheese overly runny.

FAQs

Can I make this recipe ahead of time?

Absolutely. You can assemble the stuffed, breaded chicken and refrigerate, covered, for up to 24 hours before baking. This makes it perfect for dinner parties or meal prep.
What if some cheese leaks out during baking?

Don’t worry! A little cheese leakage is normal and expected—the ham wrap keeps most of it inside, and anything that bubbles out creates tasty cheesy bits on the tray.
Is it possible to make this gluten-free?

Yes. Substitute gluten-free panko and flour, and the results are just as crispy and delicious. Just double-check all your packaged ingredients.
Can I substitute the sauce?

If you’re short on time or prefer something lighter, a quick squeeze of lemon or a dollop of Greek yogurt can be a lovely alternative to the creamy sauce.

Final Thoughts

There’s just something spectacular about pulling a tray of Baked Chicken Cordon Bleu from the oven—the golden crust, gooey cheese, and creamy sauce make for an unbeatable dinner. If you’ve ever thought this dish was out of reach for home cooks, think again. It’s delightfully simple, endlessly adaptable, and always a crowd-pleaser. Give it a try, and you might just discover a new weeknight favorite.