Baked Chicken Cordon Bleu
Baked chicken cordon bleu is easy enough for weeknight dinners but impressive enough to serve for special occasions or to guests for dinner.
Juicy chicken breasts are stuffed with ham and cheese, then topped with an ultra-crunchy and flavorful crust. Top it all off with a simple three-ingredient cordon bleu sauce and you’ve got a true winner for dinner!
Serve up this dish with your favorite rice dish or noodles! We love this baked feta pasta and easy green beans. If a salad is on your mind, check out this classic 7-layer salad or a simple green salad with creamy blue cheese dressing.
Table of contents
Why We Love Baked Chicken Cordon Bleu
- Simple ingredients. Easy pantry staples and commonly used ingredients are all that’s required.
- Easy recipe. Any level cook can create a delicious chicken dish to impress family or guests.
- Great flavor. Hitting all the high points — cheesy, creamy, and crunchy!
- Family favorite. This dish is sure to be a favorite with kids and adults!
Chicken Cordon Bleu Casserole Ingredients
- Chicken breast: Use skinless, boneless breasts to make this recipe easier.
- Eggs and milk: For the egg wash to coat the chicken breasts.
- Cheese: Used sliced Swiss or Provolone cheese.
- Ham: Sliced cooked ham is perfect for making this recipe.
- Breadcrumbs: Use seasoned for more flavor.
- Crispy fried onions: Gives the crispy coating on the chicken much more flavor and texture than the breadcrumbs alone.
- Cream of mushroom soup: The flavor base of the creamy cordon bleu sauce.
- Sour cream: Adds a bit of tanginess and creaminess to the sauce.
- Lemon juice: When possible use fresh lemon juice for the best flavor.
Kitchen Tools
To make this chicken cordon bleu recipe, you will need a meat hammer to make the chicken breast super thin, and a large baking sheet to roll the chicken and ham together. Mixing bowls to make the chicken cordon bleu sauce and a 9×13 baking dish for baking.
How To Make Easy Chicken Cordon Bleu
Making this easy chicken recipe goes together in just a few simple steps. It might take a bit more time to prep than simple chicken recipes like this slow cooker ranch chicken but it’s worth it!
- Pound. The chicken breasts to a quarter-inch thickness.
- Season. Each piece of chicken on both sides with salt and pepper.
- Whisk. The eggs and milk to make an egg wash.
- Dip. Each piece of pounded chicken breast in the egg wash.
- Top. Each piece of chicken with a slice of cheese.
- Add. A slice of ham on top.
- Roll. Each piece of chicken and secure it with a toothpick and place it in the prepared baking dish.
- Sprinkle. The bread crumbs and crispy onion mixture over the top.
How To Make Chicken Cordon Bleu Sauce
- Bake. In the oven for 30 minutes.
- Mix. The mushroom soup, sour cream, and lemon juice together in a small bowl.
- Pour. The chicken cordon bleu sauce over the top and cook for another 10-15 minutes.
- Add. A half slice of cheese on top of each chicken breast and cook in the oven to melt the cheese.
Expert Tips
- Use toothpicks. This will keep the chicken piece together as they cook but don’t forget to remove them before serving.
- Cook chicken fully. The best way to know when your chicken is ready is by taking its internal temperature using a thermometer.
- If you don’t have a meat mallet, use a rolling pin to pound out the chicken. It’s not a perfect solution but will work.
Frequently Asked Questions
You can use any type of thinly sliced deli ham. I try to avoid ham with added flavors such as honey ham or brown sugar because I find they interfere with the other flavors in the dish.
Make sure to pound out your chicken so that it’s thin. It will make it much easier to roll. Layer the ham and cheese on top. Then start at the tapered end of the chicken and begin to roll it up. As you roll, aim to roll it up tightly. Once it’s finished secure it with a toothpick and place it into the baking dish with the seam side down.
Chicken Cordon Bleu Sides
- Rice: A simple white or brown rice dish works great. You can also serve it with a tasty rice casserole.
- Veggie. For some color on the plate and nutrition, add your favorite veggie. Our family loves these instant pot glazed carrots or air fryer asparagus.
- Drink. Mix up a batch of strawberry lemonade or strawberry peach green tea for the meal!
- Dessert. For a special occasion, guests, or simply a weekly treat, try our pineapple cobbler or strawberry shortcake bars.
Storing Leftovers
- Store. Leftovers in the fridge for up to four days. You can also freeze it in an airtight container for up to three months.
- Reheat. In the oven at 350° F until the chicken is heated through.
- Prep ahead. This dish works great for meal prep. Pound, stuff, and roll the chicken in advance and lay them out in the baking dish. You can freeze the chicken rolls for up to three months or store them in the fridge overnight. When you’re ready to cook the dish make the sauce and breadcrumb topping and finish preparing the dish following the instructions. If the chicken is frozen, thaw it out in the fridge overnight.
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More Chicken Recipes
If you’ve tried this Baked Chicken Cordon Bleu recipe, please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too.
Baked Chicken Cordon Blue
Ingredients
Instructions
- Preheat the oven to 350°F. Coat a 7×11-inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper.
- In a large bowl, whisk together eggs and milk to make an egg wash. Coat each chicken breast in egg wash.
- Place 1 Swiss/Provolone cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure it with a toothpick—place it in the prepared baking dish.
- In a small bowl, mix breadcrumbs and crushed crispy fried onions in a bowl. Sprinkle chicken evenly with bread crumbs mixture.
- Bake in the preheated oven for 30 minutes.
- Meanwhile, make the sauce in a small bowl, mix mushroom soup, sour cream, and lemon juice together. After 30 minutes, pour sauce over the chicken. Cook for another 10-15 minutes or until the chicken reaches 165°F.
- Place 1/2 Swiss/Provolone cheese slice on top of each breast. Return to the oven until the cheese has melted, 3 to 5 minutes. Remove toothpicks and serve over rice.
Notes
- Use toothpicks. This will keep the chicken piece together as they cook but don’t forget to remove them before serving.
- Cook chicken fully. The best way to know when your chicken is ready is by taking its internal temperature using a thermometer.
- If you don’t have a meat mallet, use a rolling pin to pound out the chicken. It’s not a perfect solution but will work.
- Store. Leftovers in the fridge for up to four days. You can also freeze it in an airtight container for up to three months.
- Reheat. In the oven at 350° F until the chicken is heated through.
- Prep ahead. This dish works great for meal prep. Pound, stuff, and roll the chicken in advance and lay them out in the baking dish. You can freeze the chicken rolls for up to three months or store them in the fridge overnight. When you’re ready to cook the dish make the sauce and breadcrumb topping and finish preparing the dish following the instructions. If the chicken is frozen, thaw it out in the fridge overnight.
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My husband and I could not get enough of this recipe! Already can’t wait to make it again!
OMG soooooo good! Literally one of my favorite meals.
Simply the best chicken! Loved the crusted topping with the cheesy filling! So yummy!