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featured chicken cordon bleu baked.

Chicken Cordon Bleu Recipe (Baked)

Course: Dinner
Cuisine: French
Prep Time: 30 minutes
Cook Time: 20 minutes
Rest: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 547kcal
Author: Becky Hardin
Tender chicken breasts, coated with crispy breadcrumbs, packed with sliced ham and swiss cheese - who doesn't love a delectable Chicken Cordon Bleu! Easy to make and so delicious!
Print Recipe


  • 4 boneless, skinless chicken breasts
  • 8 thin slices ham
  • 4 ounces grated Swiss cheese
  • ¼ cup all-purpose flour
  • Salt and pepper to taste
  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter melted (¼ stick)


  • Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center of the wrap. Cover with a second piece of plastic wrap. Using a rolling pin or meat mallet, pound the chicken until it is about doubled in size and is an even thickness throughout.
    4 boneless, skinless chicken breasts
    thinly pounded chicken breast on plastic wrap.
  • Remove the top piece of plastic. To the chicken, layer on 2 pieces of ham, then ¼ of the cheese. Start at the smaller pointed end of the breast and use the plastic wrap to roll the chicken into a log. Twist both ends of the plastic wrap to tighten the log. Repeat with the remaining chicken.
    8 thin slices ham, 4 ounces grated Swiss cheese
    chicken layered with ham and cheese on plastic wrap.
  • Refrigerate the rolled chicken breasts for 30 minutes or up to overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Grab 3 shallow bowls. In the first, whisk together the flour with a pinch of salt and pepper. In the second bowl, whisk the eggs, and in the third bowl, whisk together the Panko, garlic powder, thyme, and a pinch of salt and pepper.
    ¼ cup all-purpose flour, Salt and pepper, 2 large eggs, 1 cup Panko breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon dried thyme
    dredging ingredients in 3 white bowls.
  • Unwrap one chicken breast, gently dredge it in the flour, then the eggs, and finally the panko. Place onto the sheet pan and repeat with the remaining chicken.
    chicken cordon bleu dipped in breadcrumbs in a white bowl.
  • Brush the chicken generously with melted butter and bake for 20-25 minutes until golden and the chicken is cooked through (165°F). Serve and enjoy!
    2 tablespoons unsalted butter
    4 baked chicken cordon bleu pieces on parchment paper.



  • You can use store-bought thin-sliced chicken breasts to save time (skip step 1).
  • You can use prosciutto in place of the ham.
  • You can use gruyere, white cheddar, or fontina in place of the swiss cheese.
  • You can use Italian breadcrumbs in place of the Panko.
  • At the end of the cooking time, you can broil the chicken for a few minutes to increase browning.
Storage: Store chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. I recommend preparing chicken cordon bleu and freezing before baking for the best results. Freeze unbaked chicken cordon bleu in an airtight container for up to 3 months. Let the chicken thaw in the refrigerator overnight before baking. 


Calories: 547kcal | Carbohydrates: 18g | Protein: 49g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1572mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 3mg