Baked Chicken Cordon Bleu with Creamy Mustard Sauce (2024)

The saltiness of black forest ham, the gooeyness of Swiss cheese, the crunch of a panko coating, and, of course, the creamy dijon mustard sauce, all of this rolled into the "never grows old" classic Chicken Cordon Bleu. You'll love this recipe because it is baked not fried which lends itself to a much healthier version.

The name Cordon Bleu (which, BTW, means blue ribbon) subtly suggests this is a very prestigious dish and that really only a French chef could have the credentials to set such gourmet chicken on a plate. I grew up thinking this recipe was beyond my grasp which relegated me to order it in a fancy restaurant. Years back though, I decided to step up my game and just try it. I couldn't believe how easy it actually was. Come along on this Cordon Bleu cooking journey with me and you too will realize that anybody can serve up this classic and elegant main dish. If you love this recipe, you'll definitely love my Ham and Swiss Sliders.

Why I Love this Chicken Cordon Bleu Recipe:

It's a healthier choice. I've done both frying and baking of Chicken Cordon Bleu and throwing them in the oven is most definitely better for your health.

It's simpler than it looks. Don't let the fancy name and the beautiful rolled end product fool you. It's quite easy to pull together. Once you get the hang of cutting the chicken open and laying it flat, the rest is a "piece of cake."

The ham and swiss cheese complement the chicken. Chicken by itself can be pretty bland. When you add a layer of dijon mustard, the saltiness of the ham and the gooeyness of the cheese, the chicken has now become a masterpiece.

Baking this dish makes clean-up much easier. The splattering of grease everywhere is totally eliminated. I don't know about you, but trying to wipe up a greasy mess on the countertops is one of my least favorite things to do in life.

Chicken Cordon Bleu freezes well.Make an extra batch and throw them in the freezer to pull out for an easy weeknight meal.

Swiss Cheese, Ham and a layer of Dijon mustard give a Flavorful interior to this Chicken Dish

There are literally just a few ingredients to Chicken Cordon Bleu. Slices of black forest ham, chunks of Swiss cheese, a layer of Dijon mustard, panko breadcrumbs (not pictured here) and some fresh rosemary and thyme, oh and salt and pepper. It's not complex at all, but the outcome of the simple ingredients found here is a full-flavored delicacy.

Chunks of cheese Rolled in slices of ham

I used thicker slices of ham, probably an eighth of an inch thick because I wanted them to hold in all that melty cheese goodness. And because I wanted to taste the ham and it not get lost in the chicken, I used two slices around the cheese.

I favor a semi-hard type of cheese like Swiss for Chicken Cordon Bleu because it will hold itself together better inside the chicken breast. If you choose a softer cheese like brie, for instance, you will find that it has oozed out all over the pan instead of remaining inside where it's supposed to be.

And instead of using slices of Swiss cheese, I went for chunks - 1-inch squared by 3 inches long. As far as I'm concerned, when it comes to cheese - the MORE, the MERRIER!

Wrap one slice of ham around the chunk of cheese and then wrap another one around it. Make sure and tuck the ends of the ham around the ends of the cheese. This way it helps to keep the cheese secured better.

Preparing the Chicken Breasts for Rolling

I've always hated pounding out chicken breasts. No matter how hard I try, splatters of chicken flesh end up scattered around my countertop, which is just gross. So, I've found a better way to get that chicken breast thin enough to roll up the ham and cheese.

1. Choose extra large and thick boneless, skinless chicken breast. You will be cutting two times horizontally through each one. This will take it beyond butterflying and provide you with a large, thin piece of meat that rolls up nicely.
2. Laying the breast out flat on a piece of parchment paper and using a sharp knife, hold the breast down with one hand. Starting at the long thick side of the breast and about a third down from the top, slice parallel to the countertop to the thinner side. Be careful though not to cut through. Lay the breast open like a book.
3. Now you're going to slice it a second time. Starting from where you left off, slice back the other direction, again parallel with the countertop without cutting through the end. You should have three connected pieces. (See the photo above.)
4. At this point, if you want, you can lay this breast between two sheets of either parchment paper or plastic wrap and pound it thinner. But I found just slicing it worked great for me. I didn't have any issues with it not being thin enough or large enough.

A layer of Dijon Mustard on top of the Chicken Breast adds additional flavor

Don't neglect to spread dijon mustard over the chicken breast before you roll up the ham and cheese. I did a good amount, I think about 2 tablespoons on each breast. You want layers of flavor which is why I then salted and peppered quite generously over the dijon mustard.

Rolling can be a little messy at this point, especially with the mustard. Just stick with it. It's easier than you think when you first start the process. The mustard helps the chicken ends adhere to each other which holds in the rolled-up ham and cheese.

Panko Breadcrumbs are more coarse and flakier than regular

Here is where the fresh herbs and panko breadcrumbs come in. These breadcrumbs are more coarse and flakier than the regular tiny grain type breadcrumbs you would normally use. They add a nicer crunch to the finished dish. Combining them with fresh rosemary and thyme gives it another layer of deliciousness.

How to get the Breadcrumbs to stick to the Chicken

Dunking the chicken in beaten eggs with a little bit of milk provides a layer to which the breadcrumbs will securely stick to the chicken. The chicken can get a little slippery here, so hold on to it firmly keeping the ham and cheese in place while sloshing it around in the egg mixture.

Once it's well coated with egg, roll the chicken breast in the panko crumbs. I like a good crispy outer coating of breadcrumbs, so I take my time here. I roll it and pat additional breadcrumbs all around making sure it's good and covered.

This is a Perfect Make-ahead Recipe - A day in advance or Freeze it for later

If you are wanting to make this dish ahead of time, you could wrap it in plastic wrap than another layer of foil and place it in the refrigerator the day before. It will also freeze wonderfully. Do the same in wrapping it up, but place it in the freezer instead and it will last for a good three months. When you are ready to cook it, let it thaw in the refrigerator for 24 hours, remove the wrapping and cook as the recipe calls.

Ready for the Oven

Once you have breaded your chicken breasts, tuck the seam side down and place in a lightly oiled shallow roasting pan. 350°F is a good temperature to cook these breasts. There's no need to cover them with foil or a lid.

Baking this Chicken Cordon Bleu

I started with 30 minutes but it just wasn't quite long enough to get the internal temperature to 160°F. So I put them back in the oven for another 10 minutes and they were perfect. Depending on how your oven cooks and how large the chicken breasts end up being, you may need to adjust your time in the oven.

I took about 2 or 3 minutes and broiled the chicken to get the bread crumbs nice and brown. Watch closely though when doing this, because it doesn't take long, a minute or so.

Top This Chicken Cordon Bleu with a Creamy Dijon Mustard Sauce

One thing I did not do was get a photo of making the creamy dijon mustard sauce. And in my opinion, it's one of the best aspects of this dish. I guess I had so much anticipation and desire to dive into this luscious Chicken Cordon Bleu, that I completely forgot to take photos. But let me tell you, it contributes so much flavor to this dish you will not want to leave it off.

The recipe for the sauce is extremely simple to make - garlic, butter, white wine, whole cream, and dijon mustard. How can you go wrong with any of those ingredients? It's so rich with such a depth of flavor that it truly brings this whole dish together gloriously.

A Keto-Friendly Version

Because my husband is on a keto diet, I was able to make him a low-carb version of this meal. The only thing I needed to do was leave off the breadcrumbs. Everything else was exactly in line with the diet, especially the sauce. It added enough healthy fat necessary for this diet.

If you wanted to go the extra mile, you could roll the chicken breast in the egg mixture and then grated parmesan cheese. I didn't have parmesan cheese on hand, but even without it, he said it was probably the best meal I had EVER made. Interesting, huh? Because I've made a lot of good meals. At least I think so (wink, wink).

This crunchy loveliness of a chicken breast is definitely one you need to try. There's no need for intimidation. Believe me, not only is it very easy, you will definitely impress your family and friends when they cut into it and see the gorgeous presentation with layers of ham and gooey cheese.

For other "easy" entrées that will impress your guests, check out the following recipes.

Fruit Stuffed Pork Loin Roast

Apricot Glazed Cornish Hens

Roasted Leg of Lamb with Tomatoes and Kalamata Olives

Baked Glazed Ham with Brown Sugar and Grainy Mustard

Rack of Lamb with Apricot Mustard Glaze

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