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Chicken Cordon Bleu (Baked)

Tender chicken breast stuffed with ham and Swiss, breaded, baked until crisp, and finished with a simple Dijon cream sauce.
Course Main Course
Cuisine French-American
Keyword baked chicken, chicken cordon bleu, stuffed chicken
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4
Author wkeithhill

Equipment

  • Baking sheet
  • Wire rack (recommended)
  • 3 shallow bowls (breading)
  • Instant-read thermometer
  • Small saucepan (if making sauce)

Ingredients

  • 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

Instructions

  • 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.

Notes

• 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.