Go make this easy Chicken Cordon Bleu for dinner tonight! I’m not even kidding. It’s completely delicious, and the sauce is to die for!
Stop what you’re doing right now, go to your pantry and fridge and pull out everything you need to make this dinner.
Ten to one, you have all the ingredients for this chicken cordon bleu recipe on hand. This chicken makes everyone come running to the dinner table!! The sauce is what really makes this classic meal. It’s an easy weeknight dinner you’ll love serving up!
I can’t even begin to count how many times I’ve made this baked chicken cordon bleu. My favorite thing about this dish is that you don’t have to worry about the breading sticking, cause it’s on top, and there’s no rolling chicken up and hoping everything cooks through.
What is Chicken Cordon Bleu?
Cordon Bleu is a recipe in which meat is wrapped around cheese and then breaded. It’s either then pan-fried or deep-fried until cooked through.
Traditionally, you’d pound the chicken flat with a meat mallet and then wrap it up around ham and cheese before breading. That way when it’s cut open, there is a spiral of meat and cheese in every bite.
We’re not doing that. We’re going to layer up the ingredients instead. It tastes just as good and cooks a little faster.
Chicken Cordon Bleu Ingredients
- Boneless skinless chicken breasts
- Deli-cut honey ham
- Swiss cheese
- Panko breadcrumbs
- Unsalted butter
Chicken Cordon Bleu Sauce
- Unsalted butter
- All-purpose flour
- Chicken broth
- Dijon mustard
- Worcestershire sauce
- Parmesan cheese
- Salt & pepper
We’re not super into mustard at my house, so I keep the sauce pretty balanced.
That being said, if Dijon mustard is your jam, own it! Add more mustard, one-half tablespoon at a time, until your sauce tastes the way you want it.
How to Make Chicken Cordon Bleu
- Start by preheating your oven to 350 degrees F. Then spray a 9-inch x 13-inch baking dish with non-stick cooking spray. Set the dish aside for now.
- After that, add the breadcrumbs and melted butter to a medium bowl and mix it all together until the breadcrumbs are moistened. The butter will help them turn golden brown during the cooking process. We’ll get back to the breadcrumbs in a minute.
- Now you’re ready to work on the chicken. Take each chicken breast and cut it in half so you have two four thin-cut breasts. (Basically, you’ll butterfly open the chicken breast and continue cutting through to separate the breast halves.) Then place all four thin-cut breasts into your prepared baking dish.
- Now it’s time to layer! First, place two slices of ham over the chicken so the breast is covered up. Then take a cheese slice and break it in half. Layer the slices of cheese over the ham so the whole chicken breast has cheese coverage.
*You can also use two whole cheese slices if you want it extra cheesy!
- After the meat and cheese are ready, sprinkle the bread crumbs over the cheese. You want a nice layer so the chicken has a great crunch after baking.
- Pop your baking dish in the oven for 30 to 35 minutes. Once the juices from the chicken run clear, it’s ready… but there’s one more step! Turn your oven to broil and cook the chicken until the breadcrumb tops are golden brown. Then remove the baking dish from the oven.
Paremsan-Dijon Cream Sauce
About 15 minutes after the chicken starts baking, you’ll want to start your sauce. It’s really easy.
- You’ll start by adding some butter to a saucepan over medium heat. Let it melt and then add in some flour and whisk it together to make a roux. Cook that for 1 to 2 minutes to get rid of the raw flour taste.
- Next, you’ll pour in the milk and chicken broth. Be sure to whisk the whole time you add in the liquids. This will keep there from being clumps in your sauce. Cook the sauce, whisking often, until it beings to bubble and thicken up.
- After that, you’ll add in the Dijon mustard, Worcestershire sauce, and Parmesan cheese. Whisk everything into the sauce until the Parmesan is completely melted. Then check the seasoning and season with salt and pepper to your taste.
- Once the chicken is cooked, use a spatula to plate it with the crust side up. Spoon as much sauce as you like over the chicken and you’re ready to go. You can sprinkle a little chopped parsley over the sauce for presentation points.
What to Serve with Chicken Cordon Bleu
Mike loves when I serve up this dinner with my Grandma’s Mashed Potatoes and Creamed Corn with Bacon. On busy nights, I boil some Yukon gold or red potatoes and heat up some canned corn to serve alongside. Keep it simple friends!
I’m all about keeping dinner easy and this is the best chicken cordon bleu recipe around when it comes to easy.
Print this baby out and slap it in the recipe binder!!
More of my family’s favorite chicken dinners
- Chicken & Cornbread Casserole
- Cheesy Chicken Stuffed Shells
- Chicken and Dumplings Recipe
- Crock Pot Chicken Alfredo
- Cajun Chicken Pasta
- Chicken Breast Supreme
- More easy dinners
Easy No-Roll Chicken Cordon Bleu
- 1 cup Panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 2 boneless, skinless chicken breasts or 4 thin-cut chicken breasts
- 8 slices deli-cut honey ham
- 4 slices Swiss cheese
Parmesan-Dijon Cream Sauce
- Preheat oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray.
- In a medium bowl, combine the bread crumbs and melted butter; set aside.
- If using 2 large chicken breasts, cut the breasts in half to horizontally (like your going to butterfly the cut and then cut through all the way) to create 4 thin chicken breast pieces. Lay the chicken breasts in a single layer in the bottom of your baking dish.
- Layer each chicken breast with 2 slices of ham so the entire top of the chicken is covered. Break each cheese slice in half and layer over the ham staggering them so that the entire breast is covered. Sprinkle breadcrumbs evenly over the top of each chicken breast.
- Bake for 30 to 35 minutes, or until the chicken is cooked through (juices run clear). Turn your oven to broil on HIGH and cook the chicken for another minute or two to brown the breadcrumbs.
- When the chicken is about halfway done, make the sauce. Start by melting the butter in a medium saucepan over medium to medium-high heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes.
- Pour in the milk and chicken broth while whisking constantly to make sure there are no clumps. Whisk frequently until the mixture begins to thicken and bubble, about 5 to 7 minutes.
- Next, add in the mustard, Worcestershire sauce, and Parmesan cheese and whisk until the cheese is melted. Season the sauce with salt and pepper to taste.
- Keep the sauce warm over low heat until ready to serve.
- Remove the chicken from the oven. Place each breast on a plate and top with sauce. Sprinkle with parsley, if desired.