This is a baked version of Chicken Cordon Bleu with traditional layers of chicken, ham, Swiss cheese, and creamy mustard. Everything is combined in a casserole dish, and then baked in the oven instead of frying on the stovetop. This easy and impressive 30-minute, one-pan meal is perfect for busy family weeknights and for entertaining! Serve it with a mustard cream sauce.
What is Chicken Cordon Bleu?
- Chicken Cordon Bleu is a classic French chicken dish made with skinless boneless chicken breasts stuffed with sliced ham and Swiss cheese. Then, this roulade of chicken is coated with an egg and breadcrumb mixture and pan-fried (even deep-fried!) until crispy and golden brown.
- Cordon Bleu means "blue ribbon" in French. It's a reference to the wide blue ribbon worn as an emblem by Knights of the highest order of knighthood in France under the Bourbon monarchy. Translated into cooking terms, that simply means "cooking of the highest standard".
- Turn fancy into simple! But, let's not limit ourselves by high standards and this particular style of preparation. Let's discover how we can turn this old-fashioned, fancy dish into a simple, one-pan recipe made in just 30 minutes!
Homemade Chicken Cordon Bleu
- To keep home-style preparation of Chicken Cordon Bleu as simple as possible, I basically turned this into a chicken bake made in a casserole dish. No frying chicken on high heat (and no deep frying).
- I layered thinly sliced chicken breasts with thinly sliced ham, added some Dijon mustard for flavor, and topped everything with cream cheese and Swiss cheese. Then, I baked it in the oven, even broiling it briefly. That's it. The fancy dish turned into a simple, 30-minute, one-pan meal. Easy enough to make on busy weeknights. And, your family will love the flavors!
- This version of Chicken Cordon Bleu is low-carb and gluten-free.
- There is no need for a creamy Dijon sauce because the combination of the added cream cheese + mustard makes the chicken creamy. But you can certainly make the creamy sauce if you like.
Main ingredients
- Chicken. Use skinless boneless chicken breasts that are thinly sliced. If your breasts are thick, slice each horizontally into 2 thinner slices.
- Ham. Deli-style thinly sliced ham works the best. Or, if you have leftover cooked ham - just slice it thinly for this recipe.
- Swiss cheese is a traditional ingredient for Chicken Cordon Bleu. I used pre-cut thin slices. You can also use Gruyere, white cheddar, or provolone instead.
- Cream cheese adds you guessed it, creaminess!
- Dijon mustard.
How to make an easy homemade version of Chicken Cordon Bleu
Below are step-by-step photos that show just how easy it is to make Chicken Cordon Bleu at home in a casserole dish.
⬇️⬇️ For the complete list of the ingredients and detailed recipe instructions, please scroll all the way down (past the step-by-step photos) to the recipe card. ⬇️⬇️
1) Preheat the oven to 375 F. Add chicken breasts to a high-sided, ovenproof casserole dish. Sprinkle with just a pinch of salt, without adding too much.
2) Top with torn ham slices.
3) Spread mustard on top.
4) Add 4 slices of cream cheese on top of each chicken breast. I know, my photos show 2 slices, but after I did this recipe again, it was much better with more cream cheese. In other words, cream cheese should be all over each chicken breast. This photo below should have double the amount of cream cheese:
5) Top with torn Swiss cheese.
6) Bake for about 20 minutes or more until the chicken is completely cooked through. The total cooking time will depend on the thickness of the chicken breasts and your oven. Remove from heat. Using a knife and a fork, carefully separate chicken breasts one from another, because cheese would've glued them together. Broil for 2-4 minutes, constantly watching and checking the oven every minute, being careful not to burn, as every broiler is different. Broiling is essential here as it really makes the dish look better. Otherwise, it's just white and dull (very delicious nevertheless).
7) Serve as is. Or, for a more fancy presentation, after allowing the chicken to cool off a bit, slice each chicken breast into 6 slices with a sharp knife (not to destroy the layers).
What's in the Classic Cordon Bleu sauce?
The base of the classic Cordon Bleu sauce is traditionally made with milk thickened with a butter and flour roux. Other ingredients include chopped onions, minced garlic, Dijon mustard, Parmesan cheese, garlic, and fresh herbs, such as parsley, thyme, rosemary, and oregano.
This mustard cream sauce makes Chicken Cordon Bleu rich, creamy, and decadent. With this recipe, making the sauce is optional, because there is cream cheese included which adds creaminess. But you can certainly make the sauce if you like!
Variations and substitutions
- Chicken. Use skinless boneless chicken breasts or chicken thighs.
- Ham. If you don't have thinly sliced ham, use prosciutto instead. Or, cooked bacon.
- Cheese. Your options include Swiss cheese, Gruyere, Provolone, and white cheddar.
What to serve with Chicken Cordon Bleu
- Vegetables of all styles of preparation: sauteed, roasted, or steamed veggies. I recommend broccoli, asparagus, green beans, or Brussels sprouts. These sides will keep this dish low-carb and gluten-free. Make oven-roasted asparagus with bacon and cheese for a perfect pairing with Chicken Cordon Bleu.
- Cooked greens. Sautee your favorite greens (spinach, kale, arugula, or Swiss chard) as a side dish. This option is also low-carb and gluten-free.
- Creamy potatoes pair beautifully with Chicken Cordon Bleu. I recommend these easy creamy parmesan mashed potatoes with roasted garlic or simple scalloped potatoes with garlic and thyme.
- Rice side dishes - such as this parmesan, basil, and sun-dried tomato rice.
- Spaghetti squash. For a healthier side dish, roast spaghetti squash in the oven and then scrape out the spaghetti squash strands with a fork. Or make parmesan spaghetti squash with bacon and spinach.
Storage and reheating tips
- Fridge. Store leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave oven. Reheat the refrigerated leftovers in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
- Reheat in the oven. Place the leftovers in an oven-proof dish and reheat in the preheated oven at 350 F for about 20 or 30 minutes.
Other recipes that include chicken and ham (or bacon)
- Chicken Bake with Ham and Swiss Cheese
- Hasselback Chicken is stuffed with Spinach, Parmesan, Mozzarella, Cream Cheese, and Bacon
- Bacon, Cream Cheese, Cheddar Chicken
Chicken Cordon Bleu
Ingredients
- 1.5 lb skinless boneless chicken breasts (about 4 chicken breasts - use thinly sliced chicken breasts!)
- 5 oz ham thinly sliced
- ⅓ cup Dijon mustard
- 8 oz cream cheese
- 8 slices Swiss Cheese
- salt
Instructions
- Preheat the oven to 375 F. Note: I used thinly sliced chicken breasts. If using regular, thick breasts, you might have to carefully slice them horizontally to turn them into thinly sliced breasts.
- Add thinly sliced chicken breasts to the high-sided, oven-proof casserole dish. Sprinkle with just a pinch of salt, without adding too much.
- Top the chicken with thinly sliced ham that you've torn into smaller pieces. Spread mustard on top.
- Add 4 slices of cream cheese on top of each chicken breast. In other words, cream cheese should be all over each chicken breast.
- Top with slices of Swiss cheese.
- Bake for about 20 minutes or 30 minutes or longer until the chicken is completely cooked through. That will depend on the thickness of the breasts and your oven.
- Remove from heat. Using a knife and a fork, carefully separate chicken breasts one from another, because cheese would have glued them together.
- Broil for 2-4 minutes, constantly watching and checking the oven every minute, being careful not to burn the cheese on top, as every broiler is different. Broiling is essential here as it really makes the dish look better. Otherwise, it's just white and dull (very delicious nevertheless).
- Serve as is. Or, for a more fancy presentation, after allowing the chicken to cool off a bit, slice each chicken breast into 6 slices with a sharp knife (not to destroy the layers).
- ⬆️⬆️ I provided detailed step-by-step photos above the recipe card - scroll up - you might find those photos helpful. ⬆️⬆️
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe recently. I used chicken cutlets which worked well. My mustard was a little clumpy so some of the bites were "mustard-y." I will mix the mustard with the cream cheese next time. We added some fresh green beans and had an enjoyable dinner!
This recipe is quick and easy to make. My wife and I loved it. Will definitely make it again.
I loved this ! So tasty. And really simple to make.
Thank you for trying this recipe, Cat! Glad you liked it! 🙂
Made this for dinner tonight. It was just okay. If I make again, I will use thinner breast pieces and blend the cream cheese and mustard together before spreading over top of them. The cream cheese didn't melt enough for me, even with extra baking time because of the thicker chicken breasts. My family wasn't very impressed. The printed recipe should have called out to tear the ham slices like the step by step instructions showed. I missed that first time around. I love Chicken Cordon Bleu so was hoping for a better result than what we got. I may try again.
Sally, thank you for your constructive criticism! 🙂 I have updated the recipe card based on your feedback to make the recipe more clear.
Made this dish. It was very easy and unbelievably tasty. A definite keeper.
Thank you, Deb, for your wonderful review - I really appreciate it! ❤️
I’ve made this twice and it’s a hit with us & relatives.
Barbara, I am so glad you tried this recipe and enjoyed it! 🙂
Hi please include the metric measurement link at the end of the ingredients - I don't see it on all the recipes. Always delicious but easier if I am not googling conversions. Thanks
Jacquie, I just updated this recipe with the Metric conversion. 🙂 All my recent recipes have metric option (this one skipped my mind, I guess 🙂 ). And, I am gradually updating older ones, too.
ty. making this recipe for Easter buffet.
Dora, I hope it was a success!!