Baked Chicken Cordon Bleu
This baked chicken cordon bleu is an easy, no-fuss version of the classic, with juicy chicken breasts stuffed with ham and Swiss cheese, then baked until tender and melty. It’s a comforting dinner that feels special without extra work.
Servings 8 thighs
Calories 222kcal
Equipment
Ingredients
- 8 chicken thighs (organic, boneless and skinless)
- 4 pieces ham (cut in half)
- 8 pieces Swiss cheese (cut in half, though a full piece will go on the chicken)
- 1/2 teaspoon salt
- 1/16 teaspoon black pepper
- 1 tablespoon olive oil
Coating
- 1 egg (or 2 eggs)
- 1/2 cup panko breadcrumbs
- 1/8 cup flour
- 1/8 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
Dijon Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons grated parmesan
- 1 cup almond milk or milk of choice
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
Extras
Instructions
- Preheat oven to 350 degrees F.
- Lay chicken thighs on a plate with the inside facing and sprinkle with salt and pepper.8 chicken thighs, 1/2 teaspoon salt, 1/16 teaspoon black pepper
- Lay half a piece of ham on each piece of chicken.4 pieces ham
- Lay two pieces (so a full piece) of Swiss cheese on the ham.8 pieces Swiss cheese
- Fold the chicken in half and stick a toothpick in each piece of chicken, securing it.toothpicks
- Dribble some olive oil in a medium baking dish, set aside1 tablespoon olive oil
Coating
- Get two shallow bowls and crack an egg in one and whisk it until combined.1 egg
- Also place the bread crumbs, flour, parmesan cheese and thyme in the other bowl and mix it until combined1/2 cup panko breadcrumbs, 1/8 cup flour, 1/8 cup grated parmesan cheese, 1/2 teaspoon dried thyme
- Dip each piece of chicken in the egg first and then in the bread crumb mixture and place in the baking dish. Bake for 35 minutes.
- Remove toothpicks from each piece before serving.
Dijon Sauce
- In a small saucepan, melt the butter and melt it. Add the flour and whisk it until combined, and cook for 2 minutes.2 tablespoons butter, 2 tablespoons flour
- Add the milk, parmesan cheese, mustard and Worcestershire sauce and whisk until creamy, taste and adjust to your liking.2 tablespoons grated parmesan, 1 cup almond milk, 2 tablespoons dijon mustard, 2 teaspoons Worcestershire sauce
- Plate chicken and pour dijon sauce over it.
- Eat, smile, and enjoy
Notes
Helpful tips
- Set out the toothpicks you’ll need ahead of time and place them on a small plate. It keeps things tidy and avoids digging into the box with raw chicken hands.
- This recipe works with either chicken thighs or chicken breasts. I prefer boneless, skinless thighs because they stay juicier, but breasts are a fine substitute if that’s what you have.
- When it comes to ham, any good-quality sliced ham will work. Black Forest ham is my favorite for its deeper, slightly smoky flavor.
- Swiss cheese is classic in chicken cordon bleu, though Muenster or provolone make excellent alternatives if you want to switch things up.
- If you’re using thighs, look for boneless and skinless pieces and trim away any excess fat before assembling the dish.
Mustard sauce tips
- Don't let the butter brown when starting the mustard sauce.
- When you are whisking in the flour, make sure to cook it for 2 minutes.
- When you add the remaining ingredients, whisk until the sauce thickens.
Nutrition
Serving: 1thigh | Calories: 222kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 455mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg