This baked chicken cordon bleu is so delicious, ready in just 50 minutes and easy to make for a weeknight meal that will wow the whole family!
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Why You'll Love This Baked Cordon Bleu Chicken
Growing up, I wasn't a huge fan of Swiss cheese. I was fine with it, but it wasn't my favorite. However, there was one recipe that could always get me to happily eat Swiss cheese (and ask for more every time!), and that was my grandma's chicken cordon bleu recipe.
I've seen a lot of different ways to make chicken cordon bleu, from rich, creamy sauces to full-on casseroles. But this version keeps things simple, just the way my grandma did it. Thin slices of tender chicken breast are rolled around savory ham and Swiss cheese, then breaded in a crispy coating made from corn flakes. It's minimal work for maximum flavor. Here's why this easy chicken cordon bleu deserves a spot in your dinner rotation:
- Simple ingredients
- Crispy coating
- Family favorite
- Minimal effort
- Weeknight-friendly
Ingredient Information and Substitutions
- Chicken breasts- Slice two large breasts through the center to make 4 cutlets, then pound thin so they're easier to wrap around the ham and cheese.
- Deli ham- Thinly sliced for easier rolling. Get this fresh from the deli counter if you can!
- Swiss cheese- Melts into the center for a rich, gooey bite. I like Lacey Swiss, though any Swiss cheese works.
- Corn flakes- Crushed into crumbs for a crispy, golden coating.
- Flour- Helps the egg and corn flake coating stick to the chicken.
- Eggs- Beaten and used to help the corn flakes adhere to the chicken.
- Cooking spray- Keeps the chicken from sticking to the pan.
- Salt and black pepper- Season the chicken before rolling, so the flavor carries through every bite.
How To Cook Chicken Cordon Bleu
Step 1- Preheat the oven.
Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
Step 2- Season the chicken.
Use a meat mallet to crush up corn flakes into small crumbs and then the same mallet to pound chicken breast filets into uniform ⅛ inch thin pieces. Season both sides of the chicken with salt and pepper.
Step 3- Add the filling.
Fold the ham and Swiss cheese to fit inside the chicken, then place them in the center of each filet.
Step 4- Roll and secure.
Roll each piece of chicken tightly around the ham and cheese, making sure nothing comes out the sides. Secure the seam with a toothpick, leaving enough sticking out to remove later.
Step 5- Bread the chicken.
Dredge each chicken roll first in flour, then egg, then crushed corn flakes, using your fingers to work the coating into the rolled sides. Gently tap off the excess.
Step 6- Arrange and bake covered.
Remove the toothpick from each roll and place them on the pan, seam side down, leaving space between each one. Cover loosely with foil and bake for 20 minutes.
Step 7- Bake uncovered.
Remove the foil and bake for another 20 minutes, until the chicken reaches an internal temperature of 160 degrees F.
Step 8- Rest and serve.
Rest for 10 minutes, then serve immediately.
Frequently Asked Questions
Not at all. The rolling and breading take a little practice, but it's mostly just assembly. The oven does the rest of the work.
This version skips the sauce and keeps things simple, but a creamy Dijon or cheese sauce (use Swiss instead of cheddar) drizzled on top pairs well if you want something richer.
Yes, you can assemble the chicken rolls ahead of time and keep them covered in the fridge until you're ready to bread and bake them.
Tips For Making Easy Chicken Cordon Bleu
- Filet each chicken breast into two thin, even pieces, then pound them to about ⅛ inch thick with a meat mallet for easy rolling.
- Keep the ham and cheese toward the center of each chicken piece so nothing spills out the sides while rolling. Folding the ham and breaking the cheese in half can help.
- Roll the meat tightly to help keep the filling inside (thought some melted cheese will still come out, which is totally fine!) and to make them easier to bread.
- Don't forget to remove the toothpick. I leave enough of the toothpick sticking out so that once each chicken roll is breaded, you can carefully remove the toothpick and place the roll sam side down on the sheet pan. I've never had an issue with these holding together once the toothpick is removed.
- Crush the corn flakes in a sealed plastic bag using a meat mallet or rolling pin, or pulse them in a food processor without over-processing if you don't mind a few additional items to wash.
- Use your fingers to press the flour, egg, and corn flakes into the rolled seams of the chicken, so the coating fully covers every side. I like to have one had for the dry flour and cornflake crumbs and a the other hand for the egg.
- The chicken's temperature will keep rising a few degrees after it comes out of the oven, so don't worry if it's just under 165 degrees F when you pull it. It'll finish climbing as it rests.
- Let the chicken rest for 10 minutes after baking, so the internal temperature finishes rising, and the juices redistribute.
- Ingredients to prep ahead- Filet and pound the chicken, and crush the corn flakes, up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. Reheat at 350 degrees F until warmed through, since this helps keep the coating crisp.
What To Serve With Chicken Cordon Bleu Bake
I love serving this with a simple side and something sweet to round out the meal. Here are some of my favorite pairings:
Other Chicken Recipes To Try
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Baked Chicken Cordon Bleu
Ingredients
- Cooking spray
- 2 large boneless skinless chicken breasts, filet into 4 pieces and pound them to ⅛ inch thick
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper
- 4 slices deli ham
- 4 slices Swiss cheese (I used Lacey Swiss)
- ½ cup flour
- 2 large eggs, beaten
- 2 cups cornflakes, crushed
Instructions
- Preheat the oven to 350 degrees F and line a sheet pan with parchment. Set aside.
- Season both sides of the chicken pieces with salt and pepper to taste.
- Fold ham and Swiss cheese to fit inside of the chicken place onto the middle each filet.
- Carefully and tightly roll each piece of chicken around the ham and cheese being careful not to let any come out the sides. Secure the seam with a tooth pick (be sure to let a decent amount to the toothpick stick out since you'll be removing it after breading).
- Dredge each chicken piece first in flour, then egg, then crushed corn flakes. Be sure to use your fingers to get each component into the sides of the chicken pieces where it's rolled so that everything is completely covered and gently tap off the excess.
- Carefully remove the toothpick and place each breaded chicken roll onto the prepared pan, seam side down. Be sure to leave some space between then so they aren't touching.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and return the pan uncovered to the oven to bake for another 20 minutes of until they reach an internal temperature of 160 degrees.
- Rest for 10 minutes and serve immediately.
Video
Notes
- Filet each chicken breast into two thin, even pieces, then pound them to about ⅛ inch thick with a meat mallet for easy rolling.
- Keep the ham and cheese toward the center of each chicken piece so nothing spills out the sides while rolling. Folding the ham and breaking the cheese in half can help.
- Roll the meat tightly to help keep the filling inside (thought some melted cheese will still come out, which is totally fine!) and to make them easier to bread.
- Don't forget to remove the toothpick. I leave enough of the toothpick sticking out so that once each chicken roll is breaded, you can carefully remove the toothpick and place the roll sam side down on the sheet pan. I've never had an issue with these holding together once the toothpick is removed.
- Crush the corn flakes in a sealed plastic bag using a meat mallet or rolling pin, or pulse them in a food processor without over-processing if you don't mind a few additional items to wash.
- Use your fingers to press the flour, egg, and corn flakes into the rolled seams of the chicken, so the coating fully covers every side. I like to have one had for the dry flour and cornflake crumbs and a the other hand for the egg.
- The chicken's temperature will keep rising a few degrees after it comes out of the oven, so don't worry if it's just under 165 degrees F when you pull it. It'll finish climbing as it rests.
- Let the chicken rest for 10 minutes after baking, so the internal temperature finishes rising, and the juices redistribute.
- Ingredients to prep ahead- Filet and pound the chicken, and crush the corn flakes, up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. Reheat at 350 degrees F until warmed through, since this helps keep the coating crisp.
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