Crispy Baked Chicken Cordon Bleu With Ham and Swiss

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 boneless, skinless chicken breasts (6–8 oz each)
• Salt, black pepper, garlic powder, onion powder
• 8 thin slices deli ham
• 8 slices Swiss cheese
• 1/2 cup all-purpose flour
• 2 large eggs + 2 tsp water
• 1 1/2 cups breadcrumbs (or panko) + 1/2 cup grated Parmesan
• 2 tbsp melted butter or olive oil (for drizzling)
• Optional Dijon cream sauce: butter, flour, milk, chicken broth, Dijon mustard, Parmesan

Do This

• 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• 2. Butterfly and pound chicken to 1/4-inch thickness; season both sides.
• 3. Layer each breast with 2 slices ham and 2 slices Swiss; roll up tightly and secure with toothpicks.
• 4. Dredge rolls in flour, dip in beaten eggs, then coat in breadcrumb-Parmesan mixture.
• 5. Arrange in baking dish, drizzle with melted butter, and bake 25–30 minutes until golden and 165°F (74°C) inside.
• 6. While chicken rests 5 minutes, make optional Dijon cream sauce in a saucepan and simmer until thickened.
• 7. Slice chicken into rounds, spoon sauce on top (if using), and serve hot.

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Why You’ll Love This Recipe

• All the flavor of classic chicken cordon bleu, but baked and simplified for weeknight cooking.
• Crisp, golden breadcrumb coating with a melty Swiss-and-ham center in every slice.
• Family-friendly and impressive enough for company or date night.
• Includes an easy optional creamy Dijon sauce to make it feel restaurant-worthy.

Grocery List

• Produce: Fresh parsley (for garnish, optional), garlic (optional if you prefer fresh in the sauce)
• Dairy: Swiss cheese slices, milk, unsalted butter, grated Parmesan cheese, eggs
• Pantry: Boneless skinless chicken breasts, deli ham, all-purpose flour, breadcrumbs or panko, chicken broth, Dijon mustard, salt, black pepper, garlic powder, onion powder, paprika, dried parsley, cooking spray or oil

Full Ingredients

For the Chicken Cordon Bleu Rolls

• 4 boneless, skinless chicken breasts (6–8 oz each)
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 8 thin slices deli ham (about 6 oz total)
• 8 slices Swiss cheese (about 6 oz total)
• Toothpicks (for securing the rolls)

For the Breading

• 1/2 cup all-purpose flour
• 2 large eggs
• 2 teaspoons water
• 1 cup plain breadcrumbs or panko
• 1/2 cup additional panko (for extra crunch, optional but recommended)
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• 2 tablespoons unsalted butter, melted (or olive oil), for drizzling

For the Optional Creamy Dijon Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk (or 2% milk)
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard (add up to 2 tablespoons for a stronger flavor)
• 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese

For Serving (Optional)

• Chopped fresh parsley
• Extra grated Parmesan
• Lemon wedges (optional, to brighten the flavors)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Position a rack in the center of the oven so the chicken bakes evenly and browns nicely. Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray, butter, or a thin film of oil. Set the dish aside. Having the pan ready makes it easy to transfer the breaded chicken rolls without losing their shape.

Step 2: Butterfly and Pound the Chicken

Place one chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally almost all the way through, then open it up like a book. Cover the chicken with a sheet of plastic wrap or parchment paper. Using a meat mallet or a rolling pin, gently pound the chicken until it is an even 1/4-inch (about 6 mm) thickness. This helps it cook evenly and makes rolling easier.

Repeat with the remaining chicken breasts. Season both sides of each flattened breast evenly with the salt, black pepper, garlic powder, and onion powder. Set aside while you prepare the filling and breading components.

Step 3: Fill and Roll the Chicken with Ham and Swiss

Lay a seasoned chicken breast flat on the cutting board, smooth side down. Arrange 2 slices of ham over the chicken, leaving a small border around the edges. Place 2 slices of Swiss cheese on top of the ham, again keeping them away from the very edges to minimize cheese leakage as it bakes.

Starting from one of the shorter ends, roll the chicken up tightly into a log, tucking in the sides slightly as you go to keep the ham and cheese contained. Secure the roll with 2–3 toothpicks inserted crosswise through the seam and edges so it does not unroll. Repeat with the remaining pieces of chicken, ham, and cheese until you have 4 stuffed chicken rolls.

Step 4: Bread the Chicken Rolls

Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and water until smooth. In the third bowl, combine the breadcrumbs (and extra panko if using), grated Parmesan, dried parsley, and paprika. Stir the breadcrumb mixture well to distribute the seasonings evenly.

Working with one chicken roll at a time, roll it in the flour and shake off the excess. Dip it into the egg mixture, turning to coat all sides and allowing any excess to drip back into the bowl. Finally, place the roll in the breadcrumb mixture and press gently so the crumbs adhere to all sides, including the ends. Transfer the breaded roll seam-side down to the prepared baking dish. Repeat with the remaining rolls, spacing them slightly apart in the dish.

Step 5: Bake Until Crispy and Cooked Through

Drizzle the tops of the breaded chicken rolls evenly with the melted butter or olive oil. This helps them brown and become crisp in the oven. Place the baking dish on the center rack of the preheated oven.

Bake for 25–30 minutes, or until the breadcrumb coating is golden brown and the chicken is fully cooked. An instant-read thermometer inserted into the thickest part of a roll (avoiding the cheese) should register at least 165°F (74°C). If the coating is not as brown as you like by the time the chicken is cooked through, you can switch the oven to broil for 1–2 minutes, watching closely so it does not burn.

When done, remove the dish from the oven and let the chicken rest for about 5 minutes to allow the juices to settle and the cheese to firm slightly for neater slicing.

Step 6: Make the Optional Creamy Dijon Sauce

While the chicken bakes or rests, prepare the sauce if you are using it. In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously for 1–2 minutes until the mixture becomes smooth and smells slightly nutty, but does not brown too much.

Slowly pour in the milk and chicken broth while whisking constantly to avoid lumps. Continue cooking, whisking often, for about 5–7 minutes, until the sauce thickens enough to coat the back of a spoon. Stir in the Dijon mustard, garlic powder (or minced garlic), salt, and pepper. Add the grated Parmesan and stir until melted and smooth. Taste and adjust seasoning, adding more salt, pepper, or Dijon to your liking. Reduce the heat to low to keep the sauce warm, stirring occasionally, until ready to serve.

Step 7: Slice, Garnish, and Serve

Once the chicken has rested, carefully remove the toothpicks from each roll. Transfer a roll to a cutting board and use a sharp knife to slice it into 1–1 1/2-inch thick rounds, revealing the spiral of ham and melted Swiss inside. Arrange the slices slightly overlapping on a serving platter or individual plates.

Spoon some of the warm creamy Dijon sauce over the top or serve it on the side for dipping. Garnish with a sprinkle of chopped fresh parsley and a bit of extra grated Parmesan, if desired. Serve immediately while the cheese is still melty and the coating is crisp, alongside your favorite sides such as roasted vegetables, mashed potatoes, or a simple green salad.

Pro Tips

• Do not skip pounding the chicken. Even thickness helps the chicken cook evenly and roll without tearing. Aim for about 1/4-inch thickness all over.
• Keep fillings away from the edges. Leaving a small border free of ham and cheese makes it easier to roll and helps prevent the cheese from oozing out during baking.
• Use panko for extra crunch. Combining regular breadcrumbs with panko and Parmesan gives the coating a crisp, bakery-style texture.
• Check doneness with a thermometer. This ensures juicy chicken without guesswork. Look for 165°F (74°C) at the thickest part of the roll.
• Broil briefly for deeper color. If the chicken is cooked but pale, a short burst under the broiler will add beautiful golden-brown color without drying it out.

Variations

• Gruyère and prosciutto. Swap the Swiss for Gruyère and the ham for thinly sliced prosciutto for a slightly richer, more intensely flavored version.
• Low-carb version. Skip the traditional breadcrumbs and use crushed pork rinds or a mixture of almond flour and grated Parmesan instead. Lightly spray with oil to encourage browning.
• Deconstructed bake. If rolling feels intimidating, layer flattened, seasoned chicken, ham, and cheese in the baking dish, top with the breadcrumb mixture, and bake like a casserole.

Storage & Make-Ahead

Leftover chicken cordon bleu bake keeps well for 3–4 days in the refrigerator. Allow the chicken to cool completely, then store slices in an airtight container. Store any extra sauce separately in a small container. Reheat the chicken in a 325°F (165°C) oven for 10–15 minutes, or until warmed through and the coating re-crisps slightly; avoid microwaving if possible, as it can make the breading soggy, though short bursts on medium power work in a pinch. The sauce can be reheated gently on the stovetop over low heat with a splash of milk to loosen it.

For make-ahead prep, you can assemble the stuffed and breaded chicken rolls up to 1 day in advance. Place them on a parchment-lined tray, cover tightly, and refrigerate. When ready to bake, drizzle with melted butter and add 5–10 minutes to the baking time, checking for doneness. You can also freeze the breaded, unbaked rolls on a tray until solid, then transfer them to a freezer bag and bake from frozen at 375°F (190°C) for 40–50 minutes, until golden and cooked through.

Nutrition (per serving)

Approximate values for one serving (one stuffed chicken breast with a modest amount of sauce): about 650 calories, 50 g protein, 30 g fat, 40 g carbohydrates, 2 g fiber, and 1,350 mg sodium. Exact numbers will vary based on the specific brands of ham, cheese, breadcrumbs, and broth used, as well as how much sauce you add to each plate.