The Baked Chicken Cordon Bleu Recipe is a delightful classic that brings together tender chicken breasts wrapped around savory ham and Swiss cheese, all coated in a crispy, golden crust. This dish perfectly balances rich flavors and textured layers, making it an impressive yet approachable meal for both busy weeknights and special occasions. Each bite offers a comforting blend of creamy cheese melting into juicy chicken, while the crunchy breadcrumb coating adds just the right amount of crunch. Trust me, once you try this Baked Chicken Cordon Bleu Recipe, it’s bound to become a beloved staple in your dinner rotation.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward achieving that incredible balance of flavors and textures in your Baked Chicken Cordon Bleu Recipe. Each one plays an important role, from the savory ham and Swiss cheese that fill the chicken to the seasoned Panko that gives it that irresistible crunch.
- Chicken breasts: Use boneless and skinless for easy rolling and uniform cooking.
- Deli ham: Thinly sliced, this adds a smoky and salty layer that enhances the overall flavor.
- Swiss cheese: Freshly grated for melty, creamy texture inside the chicken rolls.
- All-purpose flour: Helps the coating adhere evenly while seasoning the chicken.
- Kosher salt and freshly ground black pepper: Simple but essential for bringing out every ingredient’s best notes.
- Eggs: Whisked, they bind the breading to the chicken for a perfect crust.
- Panko breadcrumbs: Light and airy, they create a wonderfully crispy outer layer.
- Garlic powder: Adds a subtle, savory depth to the breading.
- Dried thyme: Offers a fragrant herbal touch that complements the ham and cheese.
- Unsalted butter: Melted and brushed on top to enrich the taste and help the crust turn golden brown.
How to Make Baked Chicken Cordon Bleu Recipe
Step 1: Pound the Chicken Thin
Start by arranging a large piece of plastic wrap on your cutting board and placing one chicken breast in the center. Cover it with another plastic wrap sheet, then use a rolling pin or meat mallet to gently pound the chicken until it’s about twice its original size and an even thickness throughout. This step ensures the chicken cooks evenly and is pliable enough to roll tightly.
Step 2: Layer Ham and Cheese, Then Roll
Remove the top plastic wrap and layer two slices of deli ham evenly over the chicken, followed by a quarter of the grated Swiss cheese. Begin rolling the chicken breast tightly from the smaller end, using the plastic wrap to help form a neat log. Twist the ends of the plastic wrap to secure the shape. Repeat for each breast – this rolling technique holds everything in place during baking.
Step 3: Chill the Rolls
Refrigerate the wrapped chicken rolls for at least 30 minutes or up to overnight. This chilling step firms up the roll, making it easier to bread without falling apart and helping the flavors meld beautifully.
Step 4: Prepare for Baking
Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This simple prep ensures your chicken cooks evenly and crisply.
Step 5: Set Up Your Breading Stations
Arrange three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with the Panko breadcrumb mixture combined with garlic powder, thyme, salt, and pepper. This classic dredging process creates the signature crispy, flavorful coating for your Baked Chicken Cordon Bleu Recipe.
Step 6: Dredge the Chicken Rolls
Carefully unwrap one chicken roll at a time and dredge it first in the seasoned flour, then dip it through the eggs, and finally coat thoroughly with the breadcrumb mixture. Place each coated roll on the prepared baking sheet and repeat until all rolls are ready. Be gentle to keep their shape intact.
Step 7: Bake to Perfection
Brush each breadcrumb-coated chicken roll generously with melted butter. This adds richness and helps the coating develop a gorgeous golden color. Bake for 20 to 25 minutes, or until the outside is crisp and the chicken is cooked through (an internal temperature of 165°F). Then, serve and get ready for compliments!
How to Serve Baked Chicken Cordon Bleu Recipe
Garnishes
Add a touch of brightness with fresh herbs like chopped parsley or thyme sprinkled on top just before serving. A lemon wedge on the side is also fantastic, offering a hint of acidity that cuts through the richness beautifully and refreshes the palate.
Side Dishes
Because this Baked Chicken Cordon Bleu Recipe is quite rich, pairing it with light and fresh sides works perfectly. Think simple steamed green beans, a crisp garden salad, or roasted asparagus. Creamy mashed potatoes or a buttery rice pilaf are cozy options if you want something a bit heartier.
Creative Ways to Present
Slice the chicken roll crosswise to showcase the beautiful spiral of ham and cheese inside. Arrange the slices in a fan shape on a platter for a stunning presentation at dinner parties. You can drizzle a touch of honey mustard or Dijon sauce for added flavor and elegance.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Baked Chicken Cordon Bleu Recipe, store it in an airtight container in the refrigerator for up to 3 days. Keeping it properly sealed maintains moisture while preserving that delicious crispy exterior after reheating.
Freezing
You can freeze the assembled, unbaked chicken rolls by wrapping them tightly in plastic wrap and then in foil or placing them in a freezer-safe bag. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge before breading and baking as usual.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F for about 10-15 minutes to restore that crispy crust and ensure the chicken is warmed through. Avoid microwaving as it tends to make the coating soggy.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is classic for this recipe, Gruyère or mozzarella work beautifully, too. Just pick a cheese that melts well and complements the ham.
Is it necessary to chill the chicken rolls before baking?
Chilling helps the chicken hold its rolled shape and makes breading easier, but if you’re short on time, you can bake immediately—just be cautious when handling.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour and Panko breadcrumbs for gluten-free alternatives, and this dish can easily fit a gluten-free diet without compromising flavor or texture.
How do I ensure the chicken is fully cooked without drying it out?
Pounding the chicken to an even thickness and wrapping it around the filling helps it cook uniformly. Using a meat thermometer to reach 165°F prevents overcooking.
What can I serve instead of ham?
If you want a different twist, thinly sliced turkey or prosciutto makes a great substitute, adding their own unique flavor profiles to your Baked Chicken Cordon Bleu Recipe.
Final Thoughts
This Baked Chicken Cordon Bleu Recipe is truly one of those dishes that feels like a celebration every time you make it. It’s approachable yet impressive, rich but balanced, and will fill your kitchen with irresistible aromas. Give it a go soon—you might just find your new favorite comfort food!
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Baked Chicken Cordon Bleu Recipe
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Chicken Cordon Bleu recipe features tender chicken breasts stuffed with ham and Swiss cheese, coated in a flavorful panko breadcrumb crust, then baked to golden perfection. A classic comfort dish that combines creamy cheese and savory ham, perfect for an impressive yet easy weeknight dinner.
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 8 slices deli ham (thinly-sliced)
- 4 ounces freshly grated Swiss cheese
Breading and Seasoning
- 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)
Instructions
- Pound the Chicken: Arrange a large piece of plastic wrap on a cutting board and place a chicken breast in the center. Cover with a second piece of plastic wrap and use a rolling pin or meat mallet to pound the chicken until it is about doubled in size and evenly thin throughout.
- Assemble the Rolls: Remove the top plastic wrap. Layer 2 slices of ham and then ¼ of the grated Swiss cheese on the chicken. Starting at the smaller pointed end, use the plastic wrap to help roll the chicken into a tight log. Twist the ends of the plastic wrap to secure. Repeat with remaining breasts.
- Chill the Rolled Chicken: Refrigerate the rolled chicken breasts for at least 30 minutes or up to overnight to help them set and hold their shape.
- Prepare for Baking: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Set Up Breading Stations: In three shallow bowls, whisk flour with a pinch of salt and pepper; whisk eggs in the second bowl; and mix Panko breadcrumbs with garlic powder, dried thyme, salt, and pepper in the third bowl.
- Bread the Chicken: Unwrap one chicken roll and gently dredge it in the seasoned flour, then dip into the whisked eggs, and finally coat thoroughly with the seasoned Panko mixture. Place on the prepared baking sheet. Repeat with remaining rolls.
- Brush with Butter and Bake: Brush the coated chicken generously with melted butter. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through to an internal temperature of 165°F. Serve warm.
Notes
- Chilling the rolled chicken helps it hold its shape and prevents the filling from leaking during baking.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Substitute Swiss cheese with Gruyère for a slightly different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
