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featured chicken cordon bleu baked.

Baked Chicken Cordon Bleu Recipe

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: 692kcal
Author: Becky Hardin
Cheesy, savory, and easy to make - this Chicken Cordon Bleu is ticking all the boxes for an easy and delicious weeknight dinner!
Step-by-step photos can be seen below the recipe card.
Print Recipe


  • 4 boneless, skinless chicken breasts
  • 8 thin slices ham
  • 4 ounces freshly grated Swiss cheese
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black 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 freshly 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, Kosher salt and freshly ground black 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.



  • To tell when the chicken is fully baked, insert an instant-read thermometer into the thickest part of the meat (not into the filling!). It should read 165°F when the meat is fully cooked.
  • 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. 


Serving: 1breast | Calories: 692kcal | Carbohydrates: 18g | Protein: 76g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 320mg | Sodium: 1719mg | Potassium: 1133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 621IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 3mg