Chicken Cordon Bleu (Baked)
Tender chicken breast stuffed with ham and Swiss, breaded, baked until crisp, and finished with a simple Dijon cream sauce.
- Baking sheet
- Wire rack (recommended)
- shallow bowls (breading)
- Instant-read thermometer
- Small saucepan (if making sauce)
- Chicken
- 4 boneless (skinless chicken breasts (6–8 oz each))
- 4 slices ham (thin)
- 4 slices Swiss cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tbsp Dijon mustard (optional, for inside)
- Breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1½ cups panko breadcrumbs (or regular breadcrumbs)
- ½ cup grated Parmesan (optional, adds flavor)
- 1 tsp paprika (optional)
- ½ tsp dried thyme or Italian seasoning (optional)
- Cooking spray or 2–3 tbsp melted butter (for browning)
- Dijon Cream Sauce (Optional but recommended)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk (warm is best)
- 1 –2 tbsp Dijon mustard (to taste)
- ¼ cup grated Parmesan (optional)
- Salt and pepper (to taste)
- Preheat oven: 400°F. Line a baking sheet with foil and place a wire rack on top (best for crisping).
- Prepare chicken: Pat chicken dry. Slice each breast horizontally to create a pocket (do not cut all the way through). Season inside and outside with salt, pepper, and optional garlic powder.
- Stuff: Place 1 slice ham and 1 slice Swiss inside each pocket (optional: spread a thin layer of Dijon inside first). Close the chicken. Secure with toothpicks if needed.
- Set up breading station: Put flour in one bowl. In a second bowl, whisk eggs with 1 tbsp water. In a third bowl, mix panko with optional Parmesan, paprika, and herbs.
- Bread: Dredge each chicken breast in flour (shake off excess), dip in egg, then press firmly into panko mixture to coat well.
- Bake: Place on the rack. Lightly spray with cooking spray (or drizzle/brush with melted butter). Bake 25–35 minutes, until golden and the thickest part reaches 165°F.
- Rest: Remove toothpicks and rest 5–10 minutes before slicing.
- Optional Sauce
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth. Simmer 2–4 minutes until thickened.
- Stir in Dijon and optional Parmesan. Season with salt and pepper. Serve over sliced chicken.
• Prevent cheese leaks: Keep Swiss away from the cut edge; fold ham around cheese like a barrier.
• No wire rack? Bake directly on a lined sheet pan, flipping once at ~15 minutes.
• Air fryer option: 375°F for ~18–22 minutes (check 165°F internal).
• Food safety: Use an instant-read thermometer; do not rely on time alone.