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Baked Chicken Cordon Bleu

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This classic Baked Chicken Cordon Bleu features juicy chicken breasts stuffed with ham and Swiss cheese, then coated in a crispy, seasoned panko crust and oven-baked for a healthier twist on the traditional fried dish. Served with a creamy Dijon-Parmesan sauce, this dish offers a satisfying combination of flavors and textures—perfect for a cozy family dinner or a special occasion.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 chicken breasts about 180g/6oz each
  • 4 slices Swiss cheese
  • 8 slices thinly sliced ham
  • 100 g panko breadcrumbs 1 cup
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 50 g flour 1/3 cup
  • 2 eggs beaten
  • oil spray as needed
For the Sauce
  • 2 tbsp butter preferably unsalted
  • 120 ml chicken stock 1/2 cup
  • 180 ml double or heavy cream 3/4 cup, at room temperature
  • 1 heaped tbsp Dijon mustard
  • 30 g freshly grated Parmesan cheese 1/3 cup
  • 2 pinches white pepper or black pepper as a substitute
  • salt to taste

Equipment

  • Large baking tray
  • Wire rack
  • Knife
  • Toothpicks
  • Three shallow bowls
  • Foil
  • Medium saucepan
  • Whisk or spoon

Method
 

  1. Spread the panko breadcrumbs evenly on a large baking tray, mist with oil spray, and toast in a 180°C/350°F oven for about 5 minutes or until lightly golden. Watch closely to prevent burning. Transfer breadcrumbs to a bowl to cool and raise the oven temperature to 200°C/400°F.
  2. With a sharp knife, carefully cut a pocket into the side of each chicken breast, making it as wide and deep as possible without cutting all the way through. Layer two slices of cheese on two slices of ham, roll them up tightly, and tuck one roll into each chicken breast pocket, closing the chicken over the filling. Use toothpicks to secure each seam shut.
  3. Mix the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper in a small bowl.
  4. Set up three bowls: one with the flour mixed with half of the seasoning, a second with the beaten eggs, and a third with the toasted breadcrumbs mixed with the remaining seasoning. Dredge each stuffed chicken breast first in the seasoned flour, then dip in egg, and finally coat thoroughly in the breadcrumb mixture.
  5. Line a baking tray with foil and place a wire rack on top. Spray the rack with oil. Arrange the coated chicken breasts on the rack, mist the tops with oil spray, and bake at 200°C/400°F for 25–30 minutes. The crust should be deep golden and crispy, and the chicken should be hot and white all the way through, with cheese just beginning to melt out.
  6. As the chicken bakes, make the sauce: Melt butter in a medium saucepan over medium heat. Add chicken stock, cream, Parmesan, mustard, and white pepper. Stir to blend, then simmer for 5–6 minutes, stirring often, until thickened. Adjust salt to taste, then take off the heat.
  7. Once the chicken is baked, carefully remove the toothpicks, serve hot with the prepared sauce, and enjoy.

Notes

You can substitute black pepper for white pepper in the sauce if that's what you have on hand. Make sure to let the baked chicken rest a few minutes before slicing to help keep the filling inside. Store any leftovers tightly covered in the fridge for up to three days; reheat in the oven to maintain crispiness. The cheese may leak out slightly while baking, which is normal. This dish pairs well with a green salad, roasted vegetables, or buttered noodles.

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