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Chicken Cordon Bleu night made me giddy growing up. My favorite meat (chicken) pounded thin and wrapped around my other favorite meat (ham) and melty cheese, then breaded and deep-fried? What’s for a kid (and any honest adult) not to love?!

A plate of chicken cordon bleu

Let me clarify: we were baking store bought cordon bleu.

My mom had neither the patience nor the motivation for the kind of painstaking, oily mess it would take to fry chicken cordon bleu at home.

Neither do I.

This healthy baked chicken cordon bleu, however?

It is EASY to make, doesn’t require a deep fryer, and it still has that unstoppably appealing, breading-on-chicken-on-ham-on-cheese situation.

Oven baked chicken cordon bleu with arugula

Why I Love Cordon Bleu

This oven baked chicken cordon bleu gave both myself and Ben the nostalgic feels, except that (as Ben so eloquently put it) “it tastes a thousand times better than the frozen stuff we had growing up.”

  • The chicken is juicy, the ham savory, the cheese melty and satisfying, and the golden, crisp breadcrumb exterior adds the exclamation point.
  • In other words, it tastes amazing.
Chicken cordon bleu served on a plate

History of Chicken Cordon Bleu

Chicken cordon bleu is believed to be the product of tweaking a similar recipe, veal Kiev. Sometime between veal Kiev’s arrival on the scene in Paris in the 1840s and the arrival of chicken cordon bleu in North America in the 1960s, the adaptation we know today was created.

How to Cook Chicken Cordon Bleu

It takes a few minutes to set up your work station, but once you do, this easy cordon bleu comes together rather quickly.

In addition to being scrumptious straight out of the oven, we were delighted with how well the leftovers were reheated.

Easy chicken cordon bleu

The Ingredients

  • Chicken Breast. Tender, juicy chicken breast is a delicious vessel for our cheesy ham filling. It’s flavorful while being a lean source of protein.
  • Breadcrumbs. A blend of regular breadcrumbs and Panko breadcrumbs creates the ideal crispy, golden crust. I opted to use the whole wheat version of both types, but you can use regular if you prefer.
  • Parmesan. Adds a salty, cheesy element to the breadcrumb mixture.
  • Spices. Garlic powder and onion powder are the perfect flavor additions to the breadcrumb mixture.
  • Eggs. Helps the breadcrumbs stick to the chicken breasts.
  • Deli Ham. Ham is a scrumptious, integral part of the chicken cordon bleu stuffing. It’s salty, smoky, and pairs wonderfully with the cheese.


Rather than purchasing pre-sliced, packaged ham, which is usually thicker cut and not the best quality or flavor, purchase it directly from the deli counter and ask for it to be sliced very thin.

  • Gruyere. Rich, creamy, and nutty, Gruyere works beautifully for stuffing the chicken.

Substitution Tip!

Swiss or white cheddar would also work well for stuffing the chicken in this recipe.

The Directions

Breadcrumbs, cheese, and spices in a bowl
  1. Stir together the breadcrumb coating. Beat the eggs in a separate dish.
A chicken breast being flattened with a rolling pin
  1. Lay the chicken breasts smooth side down and pound until about 1/2-inch thick.
A ham slice and cheese on top of meat
  1. Lay the ham and cheese on top.
Chicken breast stuffed with ham and cheese
  1. Roll up the chicken and secure it with toothpicks.
Chicken stuffed with ham and cheese in an egg wash
  1. Dip each chicken breast into the eggs.
Chicken breast being dipped in breadcrumbs
  1. Dip it into the breadcrumb mixture, then lay it in a baking dish.
Rolled chicken breasts with breadcrumbs
  1. Mist the tops of the chicken breasts with baking spray, and add a drizzle of melted butter.
Four baked chicken breasts cordon bleu in a baking dish
  1. Bake at 375 degrees F for 30 to 35 minutes. Let rest, then DIG IN!

Storage Tips

  • To Store. Refrigerate chicken in an airtight storage container for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • To Freeze. Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Healthy chicken codon bleu

Meal Prep Tip

Up to 1 day in advance, prepare the chicken breasts through Step 5 above (do not make the breadcrumb mixture or beat the eggs).

Refrigerate the rolled, stuffed chicken breasts until you’re ready to finish the recipe.

Leftover Ideas

Dice up your leftover chicken, and toss the pieces into a salad (Kale and Brussels Sprouts Salad would be tasty) or pasta dish (like this Pasta al Limone).

What to Serve with Chicken Cordon Bleu

Easy baked chicken cordon bleu

Recommended Tools to Make this Chicken Cordon Bleu Recipe

  • Baking Dish. A 9×13-inch dish is ideal for this recipe.
  • Rolling Pin. My go-to for pounding chicken breasts.
  • Pie Dish. I like to use a pie dish for the breadcrumb mixture and eggs. It’s wide, shallow, and the perfect size.

The Best Baking Dish

This heavy-duty, high-quality baking dish comes in an array of beautiful colors. It goes seamlessly from oven to table!

Baked chicken cordon bleu is just the kind of lighter comfort recipe we all need a little more of, especially this time of year.

I hope you’ll try it soon and that it makes everyone at the table smile as wide as we did.

Frequently Asked Questions

How Do You Know When Chicken Cordon Bleu is Done?

To tell when chicken cordon bleu is done, use an instant read thermometer inserted at the thickest part to check the meat for doneness. Chicken is considered cooked at 165 degrees F. I typically remove the meat at 155 degrees F, as its temperature will continue to rise as it rests.

Can I Make Chicken Cordon Bleu with Frozen Chicken?

Yes, you can use frozen chicken breasts to make this chicken cordon bleu, but you’ll need to thaw the chicken completely first.

Can I Make this Chicken Cordon Bleu in the Air Fryer?

Since this recipe wasn’t designed for the air fryer, I can’t say for certain whether or not it would turn out, but I do think you can have success. If you decide to experiment with it, I’d love to hear how it goes! For guidance, check out my Air Fryer Fried Chicken Breast and Air Fryer Chicken Breast.

Chicken Cordon Bleu

4.75 from 8 votes
Baked chicken cordon bleu is a healthy homemade version of the classic. Better than frozen! Crispy breaded chicken stuffed with ham and cheese.

Prep: 25 minutes
Cook: 30 minutes
Total: 1 hour

Servings: 4 servings


  • 1/2 cup breadcrumbs whole wheat if available
  • 1/4 cup Panko breadcrumbs whole wheat if available
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 4 small/medium boneless, skinless chicken breasts about 8 to 10 ounces each
  • 4 thin slices deli ham a scant .25 pounds
  • 3 ounces freshly shredded Gruyere Swiss, or white cheddar cheese (about 3/4 cup)
  • 3 tablespoons unsalted butter melted


  • Preheat your oven to 375 degrees F. Generously coat a 9×13-inch baking dish with nonstick spray. In a wide, shallow bowl (a pie dish works well), stir together the breadcrumbs, Panko, Parmesan, garlic powder, onion powder, salt, and pepper.
  • In a separate wide, shallow dish, beat the eggs.
  • Working one at a time, place a chicken breast on the cutting board with the presentation (smooth) side down. To keep things tidy, cover with a large piece of plastic wrap. With a mallet or rolling pin, gently pound the chicken breasts until they are each 1/4-inch thick (it will seem very thin, but will be easy to roll this way. Be careful not to hit too vigorously for as the meat becomes thinner, it may tear).
  • Top each chicken breast with 1 slice of ham and 3/4 ounce (3 tablespoons) cheese.
  • Starting on the narrower side, roll up the chicken like a sleeping bag, tucking in the ham and cheese as you go. Secure with toothpicks (I used about 2 per breast).
  • Arrange your work station in the following order: rolled chicken, beaten eggs, breadcrumbs, baking dish. Working one at a time, dip each piece of chicken into the eggs to coat, shaking off any excess.
  • Dip the chicken into the breadcrumbs, gently patting as needed so that the crumbs adhere to all sides. Place in the prepared baking dish.
  • Lightly mist the tops of the chicken with baking spray. Drizzle with melted butter.
  • Bake for 30 to 35 minutes, until the internal temperature of the chicken reaches 155 to 160 degrees F on an instant read thermometer (chicken is considered cooked at 165 degrees F, but the temperature will continue to rise as it rests). Let rest 5 to 10 minutes, remove the toothpicks, then serve.


  • TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4)Calories: 490kcalCarbohydrates: 14gProtein: 44gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 223mgPotassium: 601mgFiber: 1gSugar: 1gVitamin A: 672IUVitamin C: 1mgCalcium: 341mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Thanks for another awesome dinner! My 8 y/o asked if this was another Erin recipe and when my husband asked her what she meant she said, “Erin Clarke! She has the BEST recipes!” My kids know that if it’s an “Erin recipe” they’re sure to love it!5 stars

  2. When you mentioned veal Kiev, it brought me back to the early seventies. A certain boyfriend would take me to a restaurant called Pirate’s Cove in Newport Beach every Saturday night. I always had chicken Kiev! I love cordon bleu, too, and can’t wait to try your baked version. Thanks, Erin!

  3. Loved this cordon blue, haven’t had it in so long and was really pleased to find a healthier version and with how well it turned out 👍I’ve made it a couple of times now and its always really tasty 😋 I used whole wheat breadcrumbs and cheddar cheese as that’s what I had in, will definitely try it with Gruyère next time 🤗5 stars

    1. Loved this recipe! Super easy, and loved that the chicken is baked, rather than fried. I used Swiss instead of Gruyère, so will def try Gruyère next time :) 10/10 recommend!5 stars

  4. Delicious! I have tried several cordon blue recipes and this one is the best. My family eats it up and asks for more!5 stars