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close-up of baked chicken cordon bleu with parmesan cream sauce

Baked Chicken Cordon Bleu

With prosciutto and Gruyère instead of the traditional ham and Swiss rolled inside, this chicken cordon bleu recipe is a subtle twist on a classic dish.
Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 579kcal
Author Ryan Beck


Chicken Cordon Bleu

  • 4 boneless and skinless chicken breasts
  • 8 slices prosciutto
  • 1/2 lb Gruyère cheese, shredded
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 2 tsp dried thyme
  • 2 tsp garlic powder
  • 2 tbsp unsalted butter, melted

Parmesan Cream Sauce

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 tbsp Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • salt and black pepper to taste


Chicken Cordon Bleu

  • 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 1/4" thick. Remove the plastic and lay 2 slices of prosciutto on top of chicken breasts. Add 1/4 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.


  • If you want more traditional cordon bleu, replace the prosciutto with ham and Gruyère with Swiss cheese.
  • 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!
  • 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.


Serving: 1piece of chicken | Calories: 579kcal | Carbohydrates: 25g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 173mg | Sodium: 1694mg | Potassium: 506mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 0mg | Calcium: 160mg | Iron: 2mg