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A forkful of baked cordon bleu on a plate - square
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Baked Chicken Cordon Bleu

This baked chicken cordon bleu recipe is an easy, no-fuss version of the classic French dish. Made with juicy, perfectly-cooked chicken stuffed with ham and swiss cheese, this 40-minute dinner is sure to be a hit with the whole family.
Course Dinner
Cuisine Poultry
Keyword baked chicken cordon bleu, chicken cordon bleu, cordon bleu
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 thighs
Calories 222kcal
Author Elaine Benoit

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 pepper
  • 1 tablespoon olive oil

Coating

  • 1 egg (or 2 eggs)
  • 1/2 cup panko bread crumbs
  • 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 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 aside
    1 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 combined
    1/2 cup panko bread crumbs, 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, place 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
  • Enjoy

Notes

Helpful tips
  • I like using boneless chicken thighs instead of chicken breast meat. But you can use it if you prefer.
  • There are many different sliced hams out there but I prefer to use Black Forest ham in this recipe.
  • Swiss cheese is perfect in this recipe but I've also made it with muenster and with provolone.
  • I prefer and recommend thigh meat over breast meat because it is more moist. I recommend you buy boneless and skinless.
  • Trim off as much of the excess fat from the chicken.
  • Take out ahead of time as many toothpicks as you think you'll need and place them on a little plate. That way you aren't contaminating the box.
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 rest of the ingredients, whisk until the sauce is thickened

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