Chicken Cordon Bleu

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.

Course Main Course

Cuisine American, French

Keyword chicken cordon bleu

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 625kcal

Author Julia

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

US Customary - Metric

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