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Easy Baked Chicken Cordon Bleu with Crispy Panko Crust

Two halves of crispy, breaded chicken cordon bleu stacked, revealing melted cheese and ham inside, drizzled with sauce.
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Make classic Chicken Cordon Bleu at home using this baked method. This recipe results in juicy, cheese-stuffed chicken breasts with a crispy panko coating and a simple Dijon cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 slices Swiss cheese
  • 4 thin slices deli ham
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap. Pound the chicken to an even 1/4-inch thickness using a meat mallet.
  3. Place one slice of Swiss cheese and one slice of ham on each flattened chicken breast. Roll the chicken tightly around the filling, securing the edges. You can use toothpicks to hold the rolls closed if needed.
  4. Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and a mix of Panko breadcrumbs, Parmesan cheese, salt, and pepper in a third.
  5. Dredge each chicken roll first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat completely.
  6. Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until golden brown.
  7. Transfer the skillet to the preheated oven. Bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).
  8. While the chicken bakes, prepare the sauce: In a small saucepan, sauté the minced shallot in the remaining skillet drippings (if any) over medium heat until soft.
  9. Pour in the chicken broth and bring to a simmer, scraping up any browned bits. Reduce the liquid by half.
  10. Stir in the heavy cream and Dijon mustard. Simmer gently for 2 minutes until slightly thickened. Season with salt and pepper to taste.
  11. Remove the chicken from the oven. Let it rest for 5 minutes before slicing or serving whole. Drizzle the Dijon cream sauce over the chicken before serving.

Notes

  • To prevent the cheese from leaking during baking, make sure you pound the chicken thin and roll it tightly, sealing the ends well.
  • For extra crispiness, you can bake the chicken on a wire rack placed over the baking sheet.
  • If you do not have an oven-safe skillet, sear the chicken in a regular skillet and then transfer the rolls to a prepared baking dish before baking.

Nutrition

Find it online: https://kitchnkudos.com/easy-baked-chicken-cordon-bleu-recipe/