Baked Cordon Bleu — the name alone feels fancy, but this classic stuffed chicken is totally doable on a weeknight and shows up at dinner parties like it owns the place. Tender chicken rolled around ham and melty Swiss, breaded to golden perfection and finished with a silky cheese sauce — yes please.
Baked Cordon Bleu — introduction to the recipe
This riff on a cookbook classic layers thin chicken breasts with deli ham and Swiss cheese, then breads and bakes them until crisp. Finish with a warm, velvety Cheese Sauce For Chicken Cordon Bleu (aka the ultimate finishing touch) and you’ve got a dish that’s both comforting and elegant. It’s a perfect balance of crunchy exterior, juicy chicken, salty ham, and creamy cheese — basically the culinary equivalent of a hug.
What makes this recipe so irresistible?
Why do people fall hard for this dish? A few reasons: the contrast of textures (crispy crust vs. gooey cheese), the savory trio of Chicken Ham And Swiss, and that moment when you slice the roll and the melted cheese oozes out. Plus, it looks fancy without needing crazy technique. Want to impress guests? This is your secret weapon.
Bold tip: Use thin, even chicken breasts so everything cooks at the same time. No one wants overcooked chicken wrapped around molten cheese.
Ingredients — short descriptions and why they matter
- Chicken breasts (4, boneless, skinless) — pound thin for even cooking and easy rolling.
- Deli ham (8 slices) — salty, savory layer that pairs perfectly with Swiss.
- Swiss cheese (4 slices) — melts smoothly and gives that classic flavor.
- All-purpose flour (1 cup) — for the initial dredge; helps the egg and crumbs stick.
- Eggs (2, beaten with 2 tbsp milk) — the glue that makes the crumb coating cling.
- Breadcrumbs or panko (1–1½ cups) — panko gives extra crunch.
- Salt & pepper — season everything.
- Butter or oil for searing — quick browning adds flavor.
- For the sauce: butter, flour, milk (or cream), Dijon mustard (optional), shredded Swiss or Gruyère — whisk into a silky Cordon Bleu Chicken Sauce.
Why these choices? The flour-egg-crumb trio creates a protective shell so the cheese melts but the crust stays crisp. Swiss gives the mild nutty melt that defines the dish, and homemade sauce ties everything together.
Simple how-to — the short version
- Prep & pound: Cover breasts with plastic and flatten to ~½” thickness.
- Roll: Layer ham and Swiss on each breast, roll tightly, secure with toothpicks.
- Breading station: Dredge rolls in flour → egg wash → breadcrumbs.
- Brown: Sear rolls in a skillet with butter or oil to get color.
- Bake: Finish in a 375°F (190°C) oven about 20–25 minutes until internal temp is 165°F.
- Make sauce: In the same skillet, melt butter, whisk in flour, add milk and cheese to create Sauce For Chicken Cordon Bleu. Season, simmer, and pour over sliced rolls.
Pro tip: Chill the assembled rolls for 15 minutes before breading — this firms them up and prevents unrolling during cooking.
The story behind the dish
Cordon Bleu has European roots and translates roughly to “blue ribbon,” implying top-quality cooking. Over the years it evolved into the beloved ham-and-cheese-stuffed chicken we know today. Restaurants often serve it with a creamy sauce, which elevates the whole dish from “nice” to “chef’s table.” For home cooks, it’s a chance to make something showy without the stress — a main reason it remains in heavy rotation for family dinners and holiday tables alike.
How to make a knockout sauce (Cordon Bleu Chicken Sauce)
A basic roux-based sauce is both classic and practical:
- Melt 2 tbsp butter, whisk in 2 tbsp flour, cook 1 minute.
- Gradually whisk in 1½ cups milk (or half milk/half cream), simmer until thick.
- Add 1 cup shredded Swiss or Gruyère and a tsp Dijon — whisk until smooth.
- Season with salt, pepper, and a pinch of nutmeg.
This is your Cheese Sauce For Chicken Cordon Bleu — silky, cheesy, and clings to each slice. Want extra depth? Stir in a splash of white wine before the milk or a spoon of mustard for tang.
Pro tips for the best outcome
- Even thickness matters. Use a meat mallet to pound breasts uniformly.
- Cold fillings = happy rolls. Keep ham and cheese chilled until assembly.
- Panko = crunch. For the crispiest crust, use panko breadcrumbs.
- Don’t skip browning. Pan-searing builds flavor via Maillard reaction — it’s worth the two extra minutes.
- Use a thermometer. Bake to 165°F for safe, juicy chicken.
- Make sauce in the pan. Use the drippings and browned bits from searing for richer flavor.
Variations to try (play with the idea)
- Baked Cordon Bleu: skip searing, bake directly for easier hands-off cooking. (But we still love a quick sear.)
- Sous Vide Chicken Cordon Bleu: cook rolled chicken sous-vide for ultra-tender results, then finish with breadcrumbs under the broiler for crispness. (Sous Vide Chicken Cordon Bleu)
- Chicken Cordon Bleu Sliders Recipes: scale down — slice rolls and serve on mini buns with extra sauce for party-friendly bites. (Chicken Cordon Bleu Sliders Recipes)
- Ham-and-spinach: add a handful of sautéed spinach for a green boost.
- Prosciutto + Gruyère: swap deli ham for prosciutto and Swiss for Gruyère for an upscale twist.
- Gluten-free: use GF breadcrumbs or crushed cornflakes.
Cordon Bleu Sides — what to serve with it
This dish pairs beautifully with sides that soak up the sauce:
- Creamy mashed potatoes (classic choice),
- Steamed green beans or asparagus (fresh contrast),
- Rice pilaf or buttered noodles,
- Roasted root vegetables for color and texture,
- A crisp salad with vinaigrette to cut the richness.
These Cordon Bleu Sides balance the plate and make everything feel complete.
Make-ahead and timing hacks
- Assemble rolls a day ahead and refrigerate (covered). Bread and bake just before serving.
- Sauce can be prepped and gently reheated — whisk in a splash of milk if it firms up.
- Leftovers: store in an airtight container up to 3 days. Reheat gently to avoid drying out. Slice and reheat under a low oven or in a skillet with a lid and a bit of butter.
Frequently Asked Questions (FAQs)
Can I substitute ham?
Yes — turkey, prosciutto, or even smoked ham work. Each changes the flavor profile, so choose what you like. (Ham And Swiss Recipes)
Can I fry instead of bake?
You can deep-fry for ultra-crispy results, but it’s richer. Baking keeps things lighter and less hands-on.
Is there a vegetarian version?
Use a thick portobello or flattened tofu with spinach and cheese—still delicious.
How do I avoid soggy crumbs?
Ensure rolls are patted dry, chills briefly, and fry/sear quickly to set the crust before baking.
Ideas for party-friendly formats
Turn the concept into sliders or bites: after assembling and baking, slice rolls into rounds and serve on crostini with a drizzle of Cordon Bleu Chicken Sauce. They make excellent hors d’oeuvres and a fun twist on the main dish.
Why this belongs in your repertoire
This recipe bridges comfort food and dinner-party elegance. It also adapts beautifully: scale up for a crowd, convert to sliders for parties, or sous-vide for restaurant-level texture. It’s a crowd-pleaser that showcases simple techniques with high impact.
Final thoughts
Whether you stick to classic Baked Cordon Bleu or experiment with Sous Vide Chicken Cordon Bleu, you’re building on a dish that’s timeless for a reason. The marriage of Chicken Ham And Swiss is a simple formula that always delivers satisfaction. Want a creamy finish? Don’t skip the Cordon Bleu Chicken Sauce — it’s the detail that moves this from good to unforgettable.
If you loved this, try riffing on it: make mini slider versions, swap cheeses, or add herbs to the crumb mix. Cooking should be fun, not scary — and this recipe proves that fancy can also be friendly. Now, go preheat that oven and make something everyone will rave about.
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Fancy Dinner, Zero Fuss: Baked Cordon Bleu with Swiss Cheese Sauce
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
Description
If you’re in the mood for something that looks fancy but feels effortless, this Chicken Cordon Bleu with Swiss Cheese Sauce will totally hit the spot. Think juicy chicken wrapped around savory turkey and gooey Swiss cheese, coated in crispy breadcrumbs, and finished with a velvety cheese sauce that makes every bite pure comfort food magic.
Ingredients
- 4 boneless, skinless chicken breasts – tender and juicy, the perfect base for rolling.
- 8 slices of turkey (deli-style) – adds a savory, smoky flavor.
- 4 slices of Swiss cheese – creamy, melty, and rich.
- 1 cup breadcrumbs (panko recommended) – gives that irresistible crunch.
- 2 large eggs – helps bind the coating to the chicken.
- 1 cup all-purpose flour – the first layer of crispiness.
- 1/2 cup milk – makes the coating smooth and helps with the sauce later.
- 4 tablespoons butter – for browning and building the sauce.
- 1 teaspoon garlic powder – adds subtle flavor to the breadcrumbs.
- Salt and pepper – essential to make everything pop.
Instructions
Step 1: Preheat and Prep
First things first—set your oven to 375°F (190°C) so it’s ready when you are.
Step 2: Flatten the Chicken
Place each chicken breast between two sheets of plastic wrap (or parchment paper if you’re feeling fancy). Gently pound it to about ½ inch thick using a rolling pin or meat mallet. This helps it cook evenly and makes rolling much easier.
Step 3: Fill and Roll
Lay the flattened chicken out on your work surface. Add two slices of turkey and one slice of Swiss cheese on top of each piece. Roll it up tightly like a snug burrito, then secure it with toothpicks or a bit of kitchen twine so it doesn’t unravel during cooking.
Step 4: Breading Station Setup
Grab three shallow bowls:
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One with flour seasoned with salt and pepper.
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One with eggs whisked with milk.
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One with breadcrumbs mixed with garlic powder.
This triple-layer setup gives you the ultimate crunch factor.
Step 5: Coat the Chicken Rolls
Take each chicken roll and dip it first into the flour, making sure it’s evenly coated. Then give it a bath in the egg mixture, and finally, press it into the breadcrumbs until it’s completely covered.
Step 6: Pan-Sear the Rolls
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the coated chicken rolls and cook for about 4–5 minutes per side, or until they’re beautifully golden brown. This locks in the juices and adds tons of flavor.
Step 7: Bake to Perfection
Transfer your browned rolls to a baking dish and pop them into the oven. Bake for 20–25 minutes, or until the internal temperature hits 165°F (75°C). That’s your golden ticket to juicy, fully cooked chicken.
Step 8: Make the Swiss Cheese Sauce
While the chicken is baking, let’s talk sauce—because what’s Chicken Cordon Bleu without that creamy dream on top?
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in a tablespoon of flour and cook for about a minute until it starts to bubble. Slowly pour in the milk, whisking constantly to avoid lumps. Once it thickens, add the Swiss cheese, stirring until it melts into a smooth, silky sauce. Season with a bit of salt and pepper to taste.
Step 9: Serve and Savor
Remove the chicken rolls from the oven and let them rest for 5 minutes (this step keeps them juicy). Slice into rounds if you like, then drizzle generously with the warm Swiss cheese sauce.
Serve it alongside your favorite sides—mashed potatoes, green beans, or even rice—and bask in the compliments.
Notes
Notes and Tips
- ⭐ Use high-quality ingredients. Fresh chicken, real Swiss cheese, and deli-style turkey make a world of difference.
- ⭐ Don’t skip the pounding! Even thickness = even cooking.
- ⭐ Season each layer. A bit of salt and pepper in every step adds depth of flavor.
- ⭐ Go panko or go home. Panko breadcrumbs give you that restaurant-style crunch.
- ⭐ Let it rest before serving. Trust me—juicy chicken is worth the wait.
This Chicken Cordon Bleu with Swiss Cheese Sauce is the kind of meal that makes a weekday dinner feel like a special occasion. It’s elegant without being complicated, comforting without being heavy, and just fancy enough to make your family think you’ve gone full chef mode.
Whether you’re serving it up for guests or just treating yourself, this recipe delivers all the golden, cheesy, melt-in-your-mouth satisfaction you could ever want.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
