Chicken cordon bleu looks like restaurant work but is honestly a weeknight-capable dish: pound the chicken thin, roll it around ham and Swiss, bread it, and bake — no frying, no fuss. Crispy outside, molten cheese inside, 55 minutes end to end.
Tips for Cordon Bleu That Doesn’t Fall Apart
Pound the chicken to an even quarter inch — evenness matters more than thinness, because a lopsided breast rolls unevenly and leaks cheese. Roll tightly, tuck the ends in as you go, and secure with toothpicks. If you have 15 spare minutes, chill the assembled rolls before breading; cold chicken holds its shape noticeably better in the oven.
Bake until an instant-read thermometer hits 165°F in the center of the chicken (not the cheese pocket, which runs hotter). And count your toothpicks going in so you can count them coming out.
What to Serve With It
Keep the sides simple: roasted green beans, buttered potatoes, or a sharp green salad to cut the richness. If you want a sauce, a quick Dijon cream (warm cream, a spoonful of Dijon, pinch of salt) is the classic pairing and takes five minutes.
More recipes you’ll love: Roast Beef Tenderloin, Chicken A La King, and more in our Easy Date Night Dinner Recipes.
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Chicken Cordon Bleu
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
After a long and tiring day at work, there is nothing better than coming home to a warm and comforting meal. One of my go-to recipes for such occasions is chicken cordon bleu.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- 1 cup of all-purpose flour
- 2 cups of breadcrumbs
- 2 eggs, beaten
- 1/4 cup of milk
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Toothpicks
Instructions
- Preheat your oven to 350°F.
- Place each chicken breast between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
- Season each chicken breast with salt and pepper.
- Place a slice of ham and a slice of Swiss cheese on top of each chicken breast.
- Roll up each chicken breast tightly and secure with toothpicks.
- Place the flour in a shallow dish and season it with salt and pepper.
- In another shallow dish, beat the eggs with the milk and season with salt and pepper.
- In a third shallow dish, mix the breadcrumbs and Parmesan cheese.
- Dredge each chicken breast in the flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they stick.
- Place the chicken breasts on a baking sheet lined with parchment paper and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F.
- Let the chicken rest for a few minutes before removing the toothpicks and serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French
