Classic Baked Chicken Cordon Bleu – Crispy, Cheesy, and Elegant

Name: Classic Baked Chicken Cordon Bleu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; 4 slices Swiss cheese; 4 slices deli ham; 1/2 cup flour; 2 beaten eggs; 1 1/4 cups breadcrumbs; 1/2 cup grated Parmesan; 1 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste

This Classic Baked Chicken Cordon Bleu is a timeless favorite that’s easier to make than you might think! Each tender chicken breast is rolled with Swiss cheese and savory ham, coated in a perfectly seasoned breadcrumb crust, and baked until golden and crisp. The result? A restaurant-quality dinner that feels fancy but comes together effortlessly in your own kitchen.

Why You’ll Love This Recipe

Tender, juicy chicken with a crisp golden coating.
Melted Swiss cheese and smoky ham for a comforting flavor combo.
Oven-baked instead of fried—lighter but still perfectly crispy.
Great for family dinners, date nights, or special occasions.

Ingredients

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
½ cup all-purpose flour
2 eggs, beaten
1¼ cups breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste

Instructions

Prep the Chicken: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet until about ¼ inch thick.
Assemble: Lay a slice of Swiss cheese and a slice of deli ham over each chicken breast. Roll tightly and secure with toothpicks if necessary.
Prepare Breading Stations: Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Bread the Chicken: Dredge each roll in flour, then coat with beaten egg, and finally roll in the breadcrumb mixture, pressing gently to adhere. Arrange rolls in the baking dish.
Bake: Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the crust is golden brown.
Rest & Serve: Let rest for a few minutes before slicing. Serve hot, optionally garnished with chopped parsley or a drizzle of Dijon cream sauce.

Chef Tips & Variations

💡 Make-ahead: Assemble and refrigerate the rolls up to 12 hours before baking.
🧄 Flavor boost: Add a thin layer of Dijon mustard inside before rolling for extra tang.
🍋 Finishing touch: Serve with a squeeze of fresh lemon juice or a simple white wine sauce.
🔥 Air fryer option: Cook at 375°F for 18–20 minutes, flipping halfway through.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain crispiness.
Freeze unbaked rolls for up to 2 months; bake straight from frozen, adding 10 minutes to cook time.

FAQs

Can I use other cheeses?
Absolutely! Try provolone, mozzarella, or Gruyère for different flavors.

What’s the best side dish for Chicken Cordon Bleu?
Mashed potatoes, roasted veggies, or a crisp green salad make perfect pairings.

Can I fry instead of bake?
Yes—pan-fry in oil over medium heat for 4–5 minutes per side, then finish in a 350°F oven for 10 minutes.