Baked Chicken Cordon Bleu

Baked Chicken Cordon Bleu is a lighter take on a classic dish that never fails to impress. With tender chicken breasts wrapped around melty Swiss cheese, then coated in a crispy golden breadcrumb crust, this version skips the frying and bakes to perfection. It’s elegant enough for a dinner party but easy enough for a weeknight meal.

Why You’ll Love This Recipe

I love this baked version because it gives me all the flavor and crunch I want without deep frying. The chicken stays juicy on the inside while the breadcrumb coating turns golden and crisp in the oven. The addition of Swiss cheese adds richness and a little bit of indulgence to every bite. It’s a meal that feels fancy but doesn’t require much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Sliced Swiss cheese
• Dijon mustard (optional, for added flavor)
• All-purpose flour
• Eggs
• Breadcrumbs (I use panko for extra crunch)
• Salt and pepper
• Olive oil or melted butter (to drizzle on top before baking)
• Toothpicks or kitchen twine (to secure the rolls)

Directions

1. I start by preheating the oven to 375°F (190°C) and greasing a baking dish.

2. I pound the chicken breasts to an even thickness, about ¼ inch, so they cook evenly and roll easily.

3. I season the chicken with salt and pepper, then spread a thin layer of Dijon mustard (if using).

4. I place a slice of cheese on each piece of chicken and roll them up tightly, securing with toothpicks.

5. Next, I dredge the chicken rolls in flour, dip them in beaten eggs, and coat them with breadcrumbs.

6. I arrange the rolls seam-side down in the baking dish and drizzle with olive oil or melted butter for a golden finish.

7. I bake for 25–30 minutes, until the chicken is cooked through and the coating is crisp and golden.

8. After baking, I let them rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes 4 servings and takes about 45 minutes total: 15 minutes of prep and 30 minutes of baking. It’s perfect for a simple yet special dinner.

Variations

I sometimes switch up the cheese—Gruyère or provolone both work really well. For a lower-carb version, I skip the breadcrumbs and bake the rolled chicken without the coating. If I want to add a little more flavor, I mix garlic powder, paprika, or Italian herbs into the breadcrumbs.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven at 350°F for about 10–15 minutes to keep the outside crispy. If I’m in a hurry, I use the microwave, but the coating softens a bit. These also freeze well—just wrap tightly in foil and store for up to 2 months.

FAQs

Can I make Chicken Cordon Bleu ahead of time?

Yes, I often assemble the rolls in advance and refrigerate them until I’m ready to bake. It saves time and makes dinner a breeze.

What kind of cheese works best?

I usually go with Swiss, but Gruyère, provolone, or mozzarella are great too. I just pick something that melts nicely.

How do I keep the filling from leaking out?

I make sure to roll the chicken tightly and secure it with toothpicks. Keeping the cheese away from the edges helps too.

Can I air fry this recipe?

Yes, I’ve made this in the air fryer at 375°F for about 15–18 minutes. It turns out super crispy without needing much oil.

What side dishes go well with Chicken Cordon Bleu?

I like serving it with roasted vegetables, mashed potatoes, or a fresh green salad. It also pairs nicely with rice or a light pasta dish.

Conclusion

Baked Chicken Cordon Bleu is one of those dishes that feels fancy but is totally doable on a busy night. I love the crispy coating, the melty cheese, and the rich, savory flavor in every bite. It’s comfort food with a touch of elegance—simple to make, satisfying to eat, and always a hit at the dinner table.