Baked Chicken Cordon Bleu
Level up a special dinner with Baked Chicken Cordon Bleu. We call it elevated comfort food — it feels fancy, yet it’s easy to make at home. Tender chicken breasts are stuffed with honey-sliced ham and melty Swiss cheese, then rolled, seared and baked to golden perfection. It’s an impressive yet approachable recipe perfect for a cozy dinner or a special occasion. It’s easier than you think and can be ready in less than an hour.
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2025 Update: This recipe was originally shared in September 2016. The recipe and post include new photos, as well as a LOT more details, tips and ticks and more. I hope you love this chicken recipe.
Chicken Cordon Bleu recipe:
Everyone has a favorite comfort food. One of mine is Chicken Cordon Bleu. It is truly one of my all-time favorite dinners.
In fact, it is such a special treat because when my mom because she will make a big batch of it just for us. (Fun fact: she made this for us the day we brought our firstborn home from the hospital!)
But one day, I realized this entrée actually isn’t as challenging to make as I thought, because I’ve watched my mom make it time and again. It turns out, all you need is an hour, four ingredients, salt and pepper… and toothpicks. That’s it.
Who doesn’t like making an easy, delicious homemade meal that the whole family will adore? It tastes oh-so-fancy, but it’s oh-so-simple.
Pronounced “chicken cordon blue,” Chicken Cordon Bleu is a rolled chicken dish filled with ham and Swiss cheese, then seared and baked until golden and melty inside.
Even though it’s a comfort food dinner, it’s a special meal that takes a little more effort. And it is so worth that effort.
Make this one for date night, birthdays or any special occasion you want to take up a notch.
Why I love this recipe:
There are plenty of reasons to love this chicken cordon bleu recipe:
- It looks impressive, but the step-by-step process is simple and approachable. (Full disclosure: It does take a little time.)
- The warm, melty cheese and savory ham wrapped in tender chicken hit all the cozy dinner notes.
- Golden, crispy edges and gooey cheese make every bite irresistible.
- It’s not coated in breadcrumbs, like many of the classic recipes, so it’s naturally gluten-free.
More date night recipes to try: Baked Gnocchi with Chicken | Pan Seared Scallops with Raspberry Gastrique | Skirt Steak Tacos | Dark Chocolate Souffles
What you need to make this recipe:
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- Gallon-sized plastic bag
- Kitchen mallet
- Washable cutting board
- Sharp knife
- Baking dish or casserole dish
- Nonstick cooking spray
- Nonstick skillet
- Tongs or spatula
- Aluminum foil
- Wooden toothpicks
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you’ll need to grab at the grocery store:
- Chicken breasts — use boneless, skinless chicken breasts that are uniform in size for even cooking; chicken cutlets or thin-sliced breasts can be a helpful shortcut.
- Salt and pepper — use kosher salt and freshly ground black pepper for the best flavor. Sea salt or table salt can be used in a pinch, but adjust quantities to taste.
- Swiss cheese — I like classic Swiss cheese in this recipe, but you could easily swap it with baby Swiss with its mild, creamy flavor and excellent meltability. Provolone makes a good substitute, too.
- Honey sliced ham — look for honey ham for a sweet-savory contrast. Black Forest or deli-style ham also work well if honey ham isn’t available. I photographed this recipe using thick cut slices of ham, but I have also made it with thinly sliced ham. You will need to adjust the number of slices in the chicken based on how thick the ham is and also on personal preference.
- Unsalted butter — choose high-quality unsalted butter for better control over seasoning. Salted butter works in a pinch but may slightly alter the flavor balance.
Customizations and substitutions
Looking for a twist? These variations make it even more versatile:
- Protein: Try thin-cut pork chops or turkey cutlets instead of chicken breasts.
- Coating: Add a breadcrumb coating before baking for a crispy crust or even a dusting of all-purpose flour. You can go gluten-free with almond flour or crushed pork rinds.
- Sauce: Serve with a Dijon mustard cream sauce, hollandaise or garlic butter sauce to elevate the dish even more.
How to make Chicken Cordon Bleu
Ready to make a delicious chicken cordon bleu? Here’s how:
Preheat the oven to 350°F. Spray a baking dish with nonstick cooking spray, and set aside.
Pro tip!
Before handling the chicken, lay out the Swiss cheese, ham and toothpicks on a plate. Having everything prepped and ready keeps things clean and saves you from digging through packaging with messy hands.
Flatten and tenderize the meat. Place a chicken breast in a gallon-sized plastic bag. Use a kitchen mallet to pound the chicken evenly until it’s about ½-inch thin. Remove the chicken from the plastic bag, and stack on a plate. Season it on both sides with salt and pepper.
Repeat with each chicken breast that you’re making.
Transfer the first chicken breast onto a flat surface (like a cutting board that can go in the dishwasher). The chicken needs to lie flat for this to work. Also, place the widest side of the chicken breast facing you, as you’ll roll from that side.
Place a slice of ham onto the chicken.
Place a slice and a half of the Swiss cheese on top of the ham.
Starting at the side closest to you, roll the chicken and its filling slowly until it the chicken overlaps itself. This can be a challenge since the thickness of both the ham and cheese might impact the rolling. Do the best you can!
Try not to let too much of the cheese peek out here, or it’ll ooze before it really cooks through.
Use 2-3 toothpicks to secure the chicken and its filling. Set onto a clean plate.
Repeat this process until all the chicken breasts are rolled.
Sear the chic ken. In a large nonstick skillet over medium-high heat, melt the unsalted butter. This will be used to brown the outside of the chicken before it goes into the oven to finish cooking.
When the butter is melted, place the chicken, seal-side down, in the skillet. It’s important to place that side down first so that the heat can seal it closed.
Rotate the chicken to brown all sides. This should take around 2-3 minutes per side.
When the chicken is completely browned, transfer to the prepared baking dish and bake.
Place the dish ib the oven, and bake for 20-25 minutes.
Once golden brown and cooked through to 165F, remove the baking dish from the oven.
Uncover, and let cool for 5-10 minutes. Remove the toothpicks so they are not accidentally bitten into and serve immediately.
How to store :
Place leftover Chicken Cordon Bleu in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
To freeze: Wrap each cooked and cooled chicken roll tightly in foil or plastic wrap, then store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight and reheat in the oven to maintain the best texture.
Erin’s Easy Entertaining Tips
This recipe is the perfect one that feels fancy for sharing, so I wouldn’t blame you if you wanted to make it while hosting.
Here are some things I would do if I were making this chicken recipe for a crowd:
- Prep ahead of time. Assemble the chicken rolls a day in advance and refrigerate until you’re ready to sear and bake.
- Slice each roll into medallions for easy plating and a beautiful presentation on a serving platter.
- Offer simple sides like roasted garlic mashed potatoes, oven roasted green beans or a crisp salad to balance the richness without adding extra work.
- Tell guests about the toothpicks so they can know to watch out for them, in case you forgot to take one out!
Frequently Asked Questions
Yes! You can prep and roll the chicken up to a day in advance. Store it in the fridge, then sear and bake just before serving.
You can use a rolling pin or the bottom of a heavy skillet to pound the chicken thin — just be gentle to avoid tearing it.
This usually happens if the roll isn’t tight enough or too much cheese is near the edges. Try rolling more snugly and keep the cheese centered.
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The juices should run clear, and the chicken should feel firm.
Quick tips and tricks to making the best Chicken Cordon Bleu
Make your chicken cordon bleu even better with these helpful tricks:
- When you pound the chicken, make sure it is an even thickness so it cooks uniformly and rolls up easily.
- The best thing you can do for yourself while prepping this recipe is set your workspace for success. Make sure you have toothpicks unpackaged and ready for messy fingers to make your rolls.
- Roll tightly. Tuck in the ham and cheese securely and roll the chicken snugly to prevent filling from leaking out.
- Sear first. Browning the chicken before baking locks in flavor and gives the outside a golden, appetizing finish.
More chicken recipes:
Here’s how you can make it in your own kitchen…
Chicken Cordon Bleu
Ingredients
- 4 chicken breasts (about 6-8 oz. each)
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 4 slices honey ham (about ½ lb.)
- 6-8 slices swiss cheese (depending on how thick they are)
- 2 tablespoons unsalted butter
Equipment
- Gallon-sized plastic bag
- Kitchen mallet
- 12 toothpicks
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Instructions
Prepare the Chicken Cordon Bleu
- Flatted the chicken breasts. Place a chicken breast into a gallon-sized plastic bag, and seal, removing as much air as you can from the bag.
- Use a kitchen mallet to pound the chicken until it is about ½” thin.
- Remove the chicken from the plastic bag. Season both sides of the chicken with salt and pepper. Stack on a plate. Do this for each piece of chicken individually before proceeding.
- On another plate, arrange the Swiss cheese slices and the sliced ham. Place the toothpicks on or around the same plate, too. (This step makes this process SO MUCH EASIER, and it makes it to where you don’t have to dig in packaging while you have raw chicken fingers.)
- Stuff the chicken. Transfer the first chicken breast onto a flat surface, like a cutting board that can go in the dishwasher or another large plate. The chicken needs to lie flat for this to work. Make sure the widest part of the breast is closest to you.
- Place a slice of honey ham on top of the chicken. (If the ham is thicker, you'll only need one slice. If it is thinner, you might need two to three. This is also a personal preference thing.)
- Place one and a half slices of the Swiss cheese on top of the ham. (If the cheese is thick, you might want to use less. If it's very thinly sliced, you might want to add more.)
- Starting at the side closest to you, roll the chicken and its filling slowly until it the chicken overlaps itself. It is important to start rolling at the widest end of the chicken so that less fill peeks out of it. Try not to let too much of the cheese peek out here, or it’ll ooze before it really cooks through. Use 3-4 toothpicks to secure the chicken and its filling. Set aside on a clean plate.
- Repeat this process until all the chicken breasts are rolled.
Sear and Bake the Chicken Cordon Bleu
- Preheat the oven to 350°F. Spray a baking dish with nonstick cooking spray, and set aside.
- Melt the unsalted butter in a large nonstick skillet.
- When the butter is melted, place the chicken in the skillet, the unsealed side down.
- Rotate the chicken to brown all sides. This should take around 2-3 minutes per side.
- When the chicken is completely browned, transfer to the prepared baking dish. Transfer into the oven uncovered.
- Bake for 20-25 minutes, or until the internal temperature of the chicken breast reads 165℉.
- When the timer goes off, remove the baking dish from the oven. Let cool for 5-10 minutes, then remove all the toothpicks. (These are unpleasant to bite into!)
- Serve warm, and enjoy with your favorite side dishes.
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Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Oh my gosh, Erin. This looks UH-MAZING. Like I told you the other day, I have to make this ASAP. Thanks for the encouragement that this is super easy!
Yes please, for dinner tonight! I’ll have to look for that brand.
I haven’t made this since the kids came along, and after seeing your recipe, I know I have to make it again soon!
Oh yum! This looks perfect! And don’t you just love those dishes that remind you of mom & home? The best comfort food! 🙂
Chicken Cordon Bleu is one of my all time favorites! Can’t wait to try this!
You are making me so hungry! These look delicious!
I would LOVE this for dinner! Looks perfect!