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Oven Chicken Cordon Bleu

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Oven Chicken Cordon Bleu is a crispy, cheesy, and flavorful dish featuring tender chicken breasts stuffed with ham and Swiss cheese, then coated in golden breadcrumbs. Baked instead of fried, this version is lighter but just as delicious as the classic!

Why You’ll Love This Recipe

  • Healthier Alternative: Baked instead of fried for a lighter dish.
  • Crispy & Cheesy: A crunchy breadcrumb coating with a melty cheese center.
  • Great for Special Occasions: Elegant yet easy to make for family dinners or guests.
  • Make-Ahead Friendly: Assemble in advance and bake when ready.
  • Customizable: Use different cheeses, add seasonings, or serve with a creamy Dijon sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • Boneless, skinless chicken breasts
  • Slices of ham
  • Slices of Swiss cheese (or Gruyère)
  • Dijon mustard (optional, for extra flavor)
  • Toothpicks (to secure rolls)

For the Coating:

  • All-purpose flour
  • Eggs
  • Panko breadcrumbs (or regular breadcrumbs)
  • Parmesan cheese, grated (optional, for extra crunch)
  • Paprika
  • Garlic powder
  • Salt & black pepper

For the Creamy Dijon Sauce (Optional):

  • Butter
  • All-purpose flour
  • Chicken broth
  • Dijon mustard
  • Heavy cream or milk

Directions

Step 1: Prepare the Chicken

  1. Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment paper.
  2. Flatten chicken breasts: Place chicken between two pieces of plastic wrap and pound to about ¼-inch thickness using a meat mallet.

Step 2: Assemble the Cordon Bleu

  1. Layer the filling: Spread a thin layer of Dijon mustard on the chicken (if using), then place a slice of ham and Swiss cheese on top.
  2. Roll tightly: Roll the chicken from one end to the other, securing with toothpicks.

Step 3: Coat the Chicken

  1. Set up three bowls:
    • Bowl 1: Flour, salt, and pepper.
    • Bowl 2: Beaten eggs.
    • Bowl 3: Panko breadcrumbs, Parmesan, garlic powder, and paprika.
  2. Dredge each rolled chicken piece in the flour, dip in egg, then coat with the breadcrumb mixture.

Step 4: Bake

  1. Place the coated chicken rolls seam-side down in the baking dish.
  2. Lightly spray with cooking spray (for extra crispiness).
  3. Bake for 25-30 minutes or until golden brown and the internal temperature reaches 165°F (75°C).

Step 5: Make the Optional Dijon Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Stir in flour and cook for 1 minute.
  3. Whisk in chicken broth and Dijon mustard until smooth.
  4. Add heavy cream and cook until thickened (2-3 minutes).

Step 6: Serve & Enjoy

  1. Remove toothpicks from chicken and slice.
  2. Drizzle with Dijon sauce and serve with vegetables or rice!

Servings and Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: ~45 minutes

Variations

  • Air Fryer Chicken Cordon Bleu: Cook at 375°F for 18-20 minutes, flipping halfway.
  • Gluten-Free: Use gluten-free breadcrumbs and flour.
  • Keto-Friendly: Swap breadcrumbs for crushed pork rinds.
  • Different Cheeses: Try provolone, cheddar, or mozzarella instead of Swiss.
  • Spicy Kick: Add red pepper flakes to the breadcrumb coating.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze assembled (uncooked) chicken for up to 2 months. Bake from frozen, adding 10 extra minutes.
  • Reheating: Warm in a 350°F oven for 10 minutes or air fryer for 5 minutes.

FAQs

Can I make this ahead of time?

Yes! Assemble the chicken rolls, refrigerate for up to 24 hours, then bake.

How do I keep the cheese from leaking out?

Roll the chicken tightly and secure well with toothpicks.

Can I fry this instead of baking?

Yes! Fry in hot oil for 3-4 minutes per side, then bake at 350°F for 10 minutes.

What should I serve with Chicken Cordon Bleu?

Try mashed potatoes, roasted vegetables, or a simple green salad.

How do I prevent dry chicken?

Don’t overbake—remove from the oven as soon as the internal temp reaches 165°F.

What’s the best way to pound chicken evenly?

Use a meat mallet or rolling pin, placing chicken between plastic wrap.

Can I use pre-cooked ham?

Yes! Deli ham or leftover ham both work well.

Is there a way to make it extra crispy?

Yes! Use panko breadcrumbs and spray with oil before baking.

Can I use turkey instead of chicken?

Yes! Thin turkey cutlets work well as a substitute.

What’s the best way to slice it?

Let the chicken rest for 5 minutes before slicing for cleaner cuts.

Conclusion

Oven Chicken Cordon Bleu is a crispy, cheesy, and elegant dish that’s perfect for weeknight dinners, special occasions, or meal prep. With its golden breadcrumb coating and melty cheese center, it’s a delicious homemade version of a restaurant classic. Try it today and impress your family with this easy and flavorful meal!

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Oven Chicken Cordon Bleu

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This Oven-Baked Chicken Cordon Bleu is crispy on the outside, juicy on the inside, and stuffed with ham and melty Swiss cheese. Baked instead of fried, it’s a lighter but still delicious version of the classic dish!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: French-Inspired

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese (or provolone)
  • 4 slices ham (thinly sliced)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (optional, for color)

For the Coating:

  • ½ cup (60 g) all-purpose flour
  • 1 large egg, beaten
  • ¾ cup (90 g) panko breadcrumbs (or regular breadcrumbs)
  • ¼ cup (25 g) Parmesan cheese, grated
  • 1 tablespoon olive oil or melted butter (for extra crispiness)

For the Dijon Cream Sauce (Optional, but delicious!)

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup (240 ml) milk
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ cup (25 g) Parmesan cheese, grated

Instructions

1️⃣ Preheat & Prep

  • Preheat oven to 400°F (200°C).
  • Lightly grease a baking dish or sheet pan.

2️⃣ Prepare the Chicken

  1. Place each chicken breast between plastic wrap and pound to ½-inch thickness.
  2. Season both sides with salt, pepper, garlic powder, and paprika.
  3. Place one slice of ham and one slice of cheese on each chicken breast.
  4. Roll up tightly, securing with toothpicks if needed.

3️⃣ Coat the Chicken

  1. Set up a breading station:
    • Bowl 1: Flour
    • Bowl 2: Beaten egg
    • Bowl 3: Panko + Parmesan
  2. Dredge each chicken roll in flour, dip in egg, then coat in panko mixture, pressing to adhere.
  3. Place on a baking sheet, then drizzle or spray with olive oil or melted butter.

4️⃣ Bake Until Golden

  • Bake for 25-30 minutes, until golden brown and chicken reaches 165°F (75°C).

5️⃣ Make the Dijon Cream Sauce (Optional)

  1. In a small saucepan, melt butter over medium heat.
  2. Stir in flour and cook for 1 minute.
  3. Gradually whisk in milk, cooking until slightly thickened.
  4. Stir in Dijon mustard, garlic powder, salt, and Parmesan cheese.
  5. Simmer for 2 minutes, then remove from heat.

6️⃣ Serve & Enjoy!

  • Remove toothpicks before serving.
  • Drizzle with Dijon cream sauce, or serve on the side.

Notes

🔥 Extra Crispy? Broil for 1-2 minutes at the end of baking.
🌿 Gluten-Free? Use almond flour + crushed pork rinds instead of breadcrumbs.
🧀 Cheese Swap? Use Gruyère, provolone, or mozzarella instead of Swiss.
🥓 Bacon-Wrapped? Skip breadcrumbs and wrap with bacon before baking.

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