Easy Chicken Cordon Bleu
There’s no reason to fuss over finicky chicken cordon bleu recipes when this easy, casserole-style chicken cordon bleu is just as delicious!
I hope you are one of the 100+ people who have made and loved this easy chicken cordon bleu recipe over the years.
Considering it is still a very strong dinner staple in my house, I wanted to give it a moment in the spotlight. Basically, I want to give you a little encouragement to just make it already, and I think you’ll be happy about that.
Don’t get me wrong, I love classic chicken cordon bleu in all its gloriousness. I really do.
But sometimes I want an easier way with less work and all the same delicious flavor and taste.
Enter chicken cordon bleu the easy way. Or the lazy way. Or the slacker way.
I’m good with any or all of those titles. When easy is this delicious, you don’t care about those kinds of things.
Simply put, you take boneless, skinless chicken breasts and cut them in half lengthwise to make two thinner chicken breast cutlets. You can also just use thin pieces of chicken or pound the chicken thin; I’m telling you, this recipe is not fussy.
The chicken is topped with ham, swiss cheese and bread crumbs and baked to golden, bubbly perfection.
Served with a super simple creamy Parmesan-Dijon sauce, this easier chicken cordon bleu is just as satisfying as the original. And you don’t have to mess with all the fuss of pounding, rolling and toothpicking.
My kids go nuts over this meal, and it is often a Sunday dinner staple since it can be made ahead of time. I’ve included make-ahead details below the recipe.
I’ve even included a little note in the recipe about how I make this even more family-friendly by cubing the chicken and making it a bit more casserole-style.
Perfect for those kids that are too little (or too busy) to eat a whole chicken piece themselves.
So yeah, maybe this version isn’t quite as pretty as good ol’ classic chicken cordon bleu, but when your hungry husband and five kids are devouring dinner like they haven’t eaten in a year, pretty is the last thing they have on their minds.
There’s a time and place for everything. Right now, this easy chicken cordon bleu fits very nicely into our style of weeknight dinnering.
What to Serve With This
One Year Ago: Ultimate Stuffed Zucchini
Two Years Ago: Chocolate Cream Cheese Truffles
Three Years Ago: Pumpkin Bars
Easy Chicken Cordon Bleu
Ingredients
For the Cordon Bleu:
- 3 large boneless skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
- Salt and pepper
- 12 slices deli ham
- 6-8 slices Swiss cheese
- 1 cup bread crumbs, I prefer panko in this recipe
- 2 tablespoons butter, melted
For the Parmesan-Dijon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon chicken bouillon granules, or 1 bouillon cube, crushed
- 1 tablespoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
- Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
- Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
- Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
- For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
- Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
- Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
- Serve each chicken cordon bleu portion with warm sauce.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally posted June 2011; commentary, pictures, and recipe notes updated September 2016.
This was an excellent recipe. I have made traditional Cordon Blue for my family many times, but the pounding and rolling makes it a chore. This recipe was brilliant. The only thing I did different (so I could say it was my variation) was to coat the chicken with Dijon Mustard and bread it with Panko crumbs before layering on the ham and cheese. I then added the overall coating of Panko crumbs and baked as suggested. This eliminates any residual liquid in the pan if the chicken has too much moisture.
I haven’t seen this issue in other comments, but when the chicken was done baking, there was about a half-inch of liquid (from the chicken and ham, I presume) sitting in the bottom of the dish. The finished product tasted good (I drained off the liquid before serving) but it made the breadcrumbs a little mushy around the edges of the chicken. Any thoughts on how to avoid this?
If my chicken is overly wet, I’ll often lay it dry really well with paper towels and it helps combat this issue a bit. A lot will depend on the brand of chicken and ham…especially those brands that have a lot of added water or broth injected and added.
You can put a cookie cooling rack underneath the chicken.
Exactly… :O)
I am horrible at commenting, but I just wanted to let you know that you are my go-to source for delicious and practical recipes. I use your recipes for at least 3 meals a week (if not more) and we haven’t tried a recipe yet that we don’t like! So THANK YOU THANK YOU THANK YOU for all of your hard work and dedication AND AMAZING recipes! It is certainly appreciated!
Thank you so much, Jaci!
This was YUMMY! The sauce put it over the top. It was a good thing we had to rush dinner last night or I might have gobbled up the rest. Even my kids, who declared “I don’t like Swiss cheese!”, loved it and requested it become a regular meal. Thank you for the yummy recipe!
This was so delicious! My husband said it’s the best he’s ever had. We had it with your spinach salad you recommended and mashed potatoes. D Lish! Thank you for this awesome recipe.
I love this recipe. I’ve made it many times now. Last night I made the modified version with the cubed ham and chicken. Brilliant. My husband also likes a similar dish that is served on a bed of sautéed spinach. So I put a layer of spinach as the base this time. Baked up perfectly! As always thanks for your delicious recipes.
Made it, loved it! So simple, so easy, so delicious! Thank you so much for sharing this!
I made this tonight– so good! We only needed half the sauce, so I’ll halve that recipe next time. I also used probably half the amount of ham. Thanks for a great recipe!
This is so good.I like to make extra because we usually have it for dinner one night and then make sandwiches out of the leftovers the next day. I just toast some bread heat up the cordon bleu and add tomatoes,red onions and lettuce and more of the awesome sauce. Amazing!
This recipe has been one of my go-to favorites for company and for comfort food since you originally posted it! Two thumbs way up for bringing this baby back out into the spotlight!! Sorry I missed your cinnamon roll demo- I’m sure it went great! Facebook Live is so fun! Love you, Mel!
I really want to try this recipe…sounds sooo good. My fear is that even after 35 min the chicken won’t be cooked thru. I know it sounds really dumb. Maybe I will still give it a go.
Did anyone else have to bake it longer?
I think it depends on the thickness of the chicken breast to start out with- and every oven can vary I cooking time. I would give it 35 mins and then just check it, and cook it longer if needed. I would plan or maybe 45 mins the first time around and then you will know for the future how your oven does. It’s been great for me! I think I did go up to 40 or 45 in my old house (but I’ve been known to overcooked chicken out of paranoia more than a few times…). A digital meal thermometer would help! Enjoy!
I make this A LOT and have never baked it more than 30 min! As Amy W stated, it will depend on the thickness of your chicken portion. Boneless breast can dry out so quickly when baked…I find that at 25-30 min, it’s cooked through (no pink!) but not dry. Hope you enjoy it!
Thanks for your comments. I really appreciate it.
I have made this recipe many times and it never disappoints! We love it!
Yum! I’ve never made chicken cordon bleu before, but it’s one of my favorite meals! I’ll have to try this asap!
Paige
http://thehappyflammily.com
Chicken cordon bleu is one of my husband’s favorite things ever. So excited to try this easier, less-fussy version!
Mel, it’s my husband’s birthday tomorrow and he requested that I make chicken cordon blue. I wasn’t looking forward to spending the time making such a time consuming dish but it’s his birthday and I love him so what’s a girl to do? Then today I open my email and find this recipe! It’s like you read my mind. This looks so easy that I can assemble it before hand and have time leftover to enjoy with him. Thank you Mel!
I’m so happy to hear this! Happy birthday to your husband!
He loved it! Thank you Mel!
I think you may have left out a step. You have butter and bread crumbs listed for the cordon bleu, but don’t mention the butter in the instructions. Sounds Yummalicious, though!
Thanks, Ann -that somehow got left out with the update. Just fixed the recipe!
I am so pleased to see you highlight this particular recipe. I am not exaggerating when I say I make it about 3-4 times a month….a family favorite! I prep the pan of chicken early in the day (so easy!) and quite often drop off an extra prepped pan of two at my parent’s house–also my dad’s favorite. I highly recommend this to everyone!
I am assuming that I am supposed to stir the bread crumbs and the melted butter together before sprinkling over the top? Or do you sprinkle the dry bread crumbs and then drizzle with the melted butter? The recipe states to sprinkle the bread crumbs, but doesn’t really mention the butter.
Sounds like a great recipe; eager to try it out! Thanks!
You can do either – sorry it was left out of the recipe (somehow went missing with the recipe update). I’ve fixed it now! 🙂
Hi Mel,
Thank you very much for sharing your recipe. I have a part-time job cooking for 5 every Sunday Lunch. I tried the recipe today and they all loved it..easy way of enjoying cordon blue without hassle. Will keep this recipe in my favorites. Thank you again
This recipe is delicious!!
This was delish – thanks!
Great job, Mel, once again! Really tasty recipe. I used Parmiagiano Reggiano which I had on hand, and a little white wine. You’re the best!
Tried this recipe tonight but changed it a little bit , it was delicious
I have made this chicken several times now, my family loves it! It is so easy and delicious. Like everyone else I omit the salt completely. I think that the problem might be that people are using the kind of grated Parmesan you would put on pizza instead of fresh. You buy it on the shelf instead of the refrigerated aisle. Anyways, I have used both and the fresh that you grate yourself is much tastier and a lot less salty. I also add a little more Dijon to taste. Thanks for the great recipe!
I’d like to make one pan of this w/o breadcrumbs so it can be gluten free. Do you think corn starch would work instead of flour in the sauce? Same amount?
Jill – I”ve never made the sauce with cornstarch. Cornstarch acts a bit different in sauces since usually you want to mix it with a cold liquid and add it to a hot mixture. Definitely worth a try though – Good luck.
I have made this recipe a couple of times and am making it again tonight. My family and I really enjoy it. Tastes great and it’s super easy! I do omit the salt in the sauce recipe (as I found it to be way too salty) and instead sprinkle a little salt on the chicken breasts prior to putting on the ham and cheese. By the way, the sauce is really good and pairs with the chicken well!
WOW-I will never go back to the mess and hassle of toothpicks. I changed it up a bit – used panko, and did a layer on the bottom, then the chicken, ham and swiss with more panko/butter mix. I didnt use your parm sauce, but instead just did a light cream sauce with chicken stock. OMG – so so good…and so easy. My mom, who doesnt cook, even asked for the recipe. THANK YOU!
When my husband requested Chicken Cordon Bleu, l groaned inwardly. I preally didn’t feel like messing with pounding and rolling, and all the mess. But, he so rarely makes requests that I had to do it. Your recipe was the PERFECT blend of ease and flavor. We all loved it! I didn’t have Swiss, so used Provolone and subbed Ritz crackers for the bread crumbs. Oh, and didn’t add the salt and it was perfect for my salt-loving family. Will definitely make it again. Thank you for another winner!
By any chance, do you know how many calories are in this recipe?
Jenn – I’m sorry but I don’t. There are several online calorie-type calculators that can probably help you, though, if you google.
I made this for Valentines Dinner tonight! It was a huge hit!!! My 2 year old just kept asking for more. I can’t wait to make more of your recipes in the near future!!!
Major hit with my family! One of my boys wasn’t too sure, until the first bite and then he cleaned his plate! I changed it a bit by making two layers (because my chicken from Costco is a bag of thin frozen chicken breasts) of chicken/ham/cheese and then topped it with the fresh breadcrumbs (you’re right, they do make a big difference!). Baked it a bit longer. Thanks for sharing …. YUM
Any tips on freezing this before baked? I’m trying to make freezer meals, but not sure how this would turn out…
Dana – I’ve never frozen this, sorry! But I think it’s definitely worth a try. I’d assemble, cover and freeze and then bake from frozen or let it thaw in the fridge overnight.
Thanks for the great recipe! Made it for my familys Christmas today and used ground up French fried onions and ritz type crackers for the crumbs…yummy!everyone liked the sauce too! Will definetly be making this again!
I’m going to do this with procuitto and park and put some chopped sage in with the crumbs so it is saltimbocca style. You could get so creative with this recipe. Parmesan?
Hi Mel,
This is the first recipe of yours I’ve tried and I have to say it turned out so well I can’t wait to try more. The chicken was delicious and the sauce was amazeballs! Though I did run into the problem of it being slightly thick, I will just have to make some adjustments in my ratios and maybe the heat level I’m cooking it at. Having such an easy prep and quick cooking time means this can be a weeknight favourite!
Making this for dinner tonight (was happy I had all the ingridients) I am so excited, it looks amazing!
Quite a hit w adults & children!! And easy! I reduced the amount of mustard and worcestershire in the sauce for kid taste — it was still delicious. It makes quite a lot of sauce– could I freeze it to use for next time?
Hi Jane – I’ve frozen this sauce before and it gets a slightly grainy texture after freezing. It’s not bad, just not quite as creamy as when you first make it.
Just discovered your site and love it! From one busy mom to another, did you know you can make your sauce in the microwave? I use a 2 cup glass measuring cup, and melt the butter first, then whisking in the flour, then milk, cook on high for 2-3 minutes. Stop once per minute to whisk, and to check the consistency. Then add the remaining ingredients. This has been huge for me, because I’m also trying to not use the “cream of” soups:)
Thank you so much for this recipe! I have made it many times (maybe once or twice a month) and the fambam just loves it! I even pinned this on my pinterest ‘Tried and tasted’ board! More power (and awesome recipes!) to you and your blog 🙂
at what temperature do you cook the chicken?
Hi Kaitlyn – the recipe states to cook it at 350 degrees. Hope that helps!
Made this last night with great success! Thanks for another keeper!
This is a great recipe for a delicious, yet very simple weeknight meal! I had everything on hand, which is another huge plus! The only thing I did different was omit salt in sauce because I felt it didn’t need it after tasting and used mozzarella cheese instead of Swiss. The baking time was spot on too, which I appreciate. Thanks a lot! Highly recommend this recipe!
This looks amazing! I am making it tonight and can not be more excited! This is right up my husbands alley. I was just wondering if you cover the chicken at all through the cooking process or just leave in uncovered the entire time? Thank you so much for all your wonderful recipes!
Hi Kristy – I leave the chicken uncovered while baking.
I love this recipe! It’s so easy to make and everyone is always really impressed. The only recommendation I would make is for the dressing: don’t add the extra salt until it is almost done. When I made it the parm and the bouillon already had so much salt that adding the extra went overboard!
And it’s so easy too!
Mel, made this tonight…my family and I are no strangers to the variations of chicken cordon bleu…I have done several streamlined versions, but this one got cheers from my people all around the table. The SAUCE! Oh my goodness. Wonderful…this is my go to CCB recipe from here on out. Thanks again for a ringer 🙂
This was absolutely delicious! I didn’t add salt to the sauce and it was still perfect! The dijon sauce really made the meal! Thanks for a delicious meal!
I wonder it the saltiness for some is from the chicken bouillon. I bought a big jar of powdered chicken bouillon that was so salty it over powered everything else. I really like the Better than Bouillon paste–so much flavor and not too salty.
Joanne – you could freeze the leftover sauce or thin it out a bit (warmed through) and serve it over rice for a pretty simple meal.
We made our chicken cordon bleu in the traditional way but were looking for a sauce to complement it. The sauce in this recipe worked perfectly. It thickened up right away, so we quickly added more milk, and yes, chicken stock, to the mix. Worked like a charm. I do have a question though. We have a lot of leftover sauce…what could we use it with?
I’m looking forward to trying this, thanks for sharing your recipe!