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This baked chicken cordon bleu recipe offers a subtle twist on the classic by using prosciutto and Gruyère instead of ham and Swiss in the filling.
I'm all about good chicken dishes - from chicken paprikash to chicken Francese to bacon wrapped stuffed chicken to chicken rollatini to blackened chicken.
But today, I am feeling nostalgic and excited to share one of my favorite childhood dishes - chicken cordon bleu!
I can't resist the temptation when I cut into the chicken and the melted cheese oozes out, it always makes my mouth water just thinking about it!
Why This Recipe Works
- Melted cheese - One of the key ingredients in chicken cordon bleu is cheese, which in this case is Gruyère. When the chicken is baked, the cheese melts and becomes gooey, adding a delicious creaminess to the dish.
- Savory meat - Another key component of this baked chicken cordon bleu recipe is the prosciutto. The salty and savory flavors of the prosciutto complement the cheese and chicken, adding depth and complexity to the dish.
- Crunchy coating - The Panko breadcrumbs on the outside of the chicken adds a nice contrast to the soft and creamy cheese filling, making every bite a delightful combination of textures and flavors.
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Ingredients Notes
- Chicken - you want chicken breasts that are large enough where you can roll them up.
- Prosciutto - adds that saltiness you expect in cordon bleu.
- Gruyère cheese - melts well and adds a rich, creamy and nutty flavor..
- Flour - helps the eggs stick which binds the breadcrumbs.
- Spices - boosts the taste.
- Eggs - helps the breadcrumbs stick to the chicken.
- Panko breadcrumbs - has the right crunch for this chicken cordon blue recipe.
- Parmesan cream sauce - can be skipped but adds additional flavor with the Dijon mustard and Parmesan.
Ingredient Swaps
As with any recipe, you can mix up the ingredients used. Some variations include:
- While not traditional, you can use chicken thighs instead of breasts if you prefer the flavor.
- For my personal taste, I prefer prosciutto, but if you prefer a more classic option, you can use ham instead.
- Gruyère cheese is basically fancy Swiss so if you like the original, go for it.
- The most common alternative to Panko breadcrumbs is regular breadcrumbs, but crushed crackers can be used too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Place a chicken breast between some plastic wrap. Use a meat mallet to gently pound the chicken until it is flattened to a thickness of ¼ inch.
Discard the plastic wrap and place two slices of prosciutto on each chicken breast. Sprinkle ¼ of the cheese over the prosciutto. Carefully roll up the chicken breasts and secure with toothpicks to hold them together
Sprinkle a light layer of flour over the chicken breasts. Dip each chicken breast into the egg mixture, ensuring that it is fully coated.
Next, coat the chicken in breadcrumbs, making sure it is evenly covered. Place the chicken breasts onto the baking sheet lined with parchment paper and repeat the process for the remaining chicken.
Bake at 350°F for 30-35 minutes or until golden brown and cooked through.
FAQs
Chicken cordon bleu is a classic French dish that consists of a flattened chicken breast that is filled with ham and cheese, then rolled up, breaded and baked or fried.
The name "cordon bleu" means "blue ribbon" in French, and is a term used to describe a dish of the highest quality.
To prevent the filling from oozing out of the chicken during cooking, it's important to secure the chicken properly.
The best way to do this is by using toothpicks or kitchen twine to hold the chicken roll together. Additionally, make sure that the chicken is pounded thin enough and rolled tightly to help keep the filling inside.
Not a problem. As you're rolling up the chicken, keep it inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log.
Leave in the fridge for 30 minutes so it sets. Then you can remove the plastic wrap and it should stay in place. Watch how Tasty does it in their video.
The best way to cook chicken cordon bleu is to bake it in the oven until the chicken is fully cooked and the cheese is melted and bubbly.
You can also pan fry however. Heat 2 inches of vegetable or canola oil to 325°F. Cook the chicken for 5 minutes per side and then place in an oven at 325°F and cook until the the temperature of the chicken reaches 165°F.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Yes, this chicken cordon bleu recipe can be prepared ahead of time and stored in the refrigerator or freezer until ready to bake. You can keep in the fridge for up to 2 days and the freezer for 3 months.
It typically last in the refrigerator for up to 4 days if stored properly in an airtight container. It can also be frozen for up to 2-3 months.
To reheat, place the chicken on a baking sheet and cover the chicken with foil. Bake in a 350°F oven for about 15 minutes, or until heated through.
You can also reheat the chicken cordon bleu in a microwave if you are short on time, but the chicken may become slightly soggy.
Side Dish Options
There are many side dishes that pair well with this baked chicken cordon bleu recipe. Here are a few options:
- Roasted vegetables like as asparagus, Brussels sprouts, or green beans
- Brown butter mashed potatoes or roasted potatoes
- Rice pilaf or goat cheese risotto
- Salad with a light vinaigrette or creamy dressing.
- Steamed or sautéed vegetables like broccoli, cauliflower, or carrots
- Garlic bread or dinner rolls
- Ratatouille or other vegetable medleys
- Creamed spinach or other creamed vegetables
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Meat mallet - important in tenderizing and making the chicken thin enough to roll-up.
- Shallow bowls - perfect for dredging the chicken in the different ingredients.
- Baking sheet - needed to bake the chicken on.
Pro Tips/Recipe Notes
- Use a meat mallet to pound the chicken breasts to an even thickness. This ensures that they will cook evenly and will be easier to roll up with the filling.
- Buy blocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!
- Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.
- Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.
- Experiment with different types of cheese and fillings to create your own unique version of this chicken cordon bleu recipe.
Other Chicken Recipes
If you’ve tried this baked chicken cordon bleu recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Baked Chicken Cordon Bleu
Ingredients
Chicken
- 4 boneless and skinless chicken breasts
- 8 slices prosciutto
- ½ lb Gruyère cheese, shredded
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 2 teaspoon dried thyme
- 2 teaspoon garlic powder
- 2 tablespoon unsalted butter, melted
Parmesan Cream Sauce
- 2 tablespoon unsalted butter
- 2 garlic cloves, minced
- 2 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- ½ cup freshly grated Parmesan cheese
- salt and black pepper to taste
Instructions
Chicken
- Preheat oven to 350°F. Place parchment paper on baking sheet and set aside. Prep your dredging bowls. Add flour, salt and pepper in medium shallow bowl. Beat eggs in another medium shallow bowl. In final shallow bowl, add breadcrumbs, thyme, garlic powder, melted butter and a little salt and pepper for more seasoning.
- Lay 1 chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken until it's ¼" thick. Remove the plastic and lay 2 slices of prosciutto on top of chicken breasts. Add ¼ of the cheese over the prosciutto. Tuck the sides and roll up the chicken breasts, keeping together with a few toothpicks.
- Lightly dust the chicken with the flour, then dip in the egg mixture and finally in the breadcrumbs. Place on the parchment lined baking sheet and repeat the process with the remaining chicken.
- Bake for 35-40 minutes or until golden brown and cooked through.
Parmesan Cream Sauce
- While chicken is baking prepare the sauce. Melt butter and garlic over medium heat in medium saucepan. Once butter is melted, add flour and whisk for 1 minute. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- Add the mustard, Parmesan, salt and black pepper. Whisk until combined and serve over chicken.
Notes
- Use a meat mallet to pound the chicken breasts to an even thickness. This ensures that they will cook evenly and will be easier to roll up with the filling.
- Buy blocks of Gruyère cheese and Parmesan cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same. Plus pre-shredded Parmesan cheese has wood pulp in it!
- Use toothpicks to secure the rolled-up chicken breasts but make sure to remove them before serving.
- Use a meat thermometer to ensure that the chicken is fully cooked, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute and makes for a more tender and flavorful dish.
- Experiment with different types of cheese and fillings to create your own unique version of this chicken cordon bleu recipe.
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