Baked Chicken Cordon Bleu

This baked chicken cordon bleu is a comforting dish that brings a touch of elegance to any weeknight dinner. Crispy on the outside and filled with savory prosciutto and melted Gruyère, it pairs perfectly with a creamy Parmesan sauce that ties everything together beautifully.

I first made this on a busy weeknight and was amazed at how easy it was to impress everyone around the table with such a restaurant-quality meal.

Ingredients

• Chicken breasts: boneless and skinless provide a perfect canvas for stuffing and rolling
• Prosciutto: lends a delicate salty flavor that elevates the dish
• Gruyère cheese: melts beautifully offering nutty richness
• All-purpose flour: used for dredging helps the coating stick evenly
• Kosher salt and black pepper: are essential for seasoning chicken and coating mixtures
• Eggs: act as a binder to help the breadcrumbs adhere
• Panko breadcrumbs: give a crispy texture when baked
• Dried thyme and garlic powder: bring subtle herbal and aromatic notes to the crust
• Unsalted butter: melted into the breadcrumbs adds richness and helps with browning
• For the Parmesan cream sauce: butter and garlic are the base for a fragrant roux
• Flour: thickens the sauce smoothly
• Milk: creates the creamy texture
• Dijon mustard: adds a gentle tang balancing the richness
• Freshly grated Parmesan cheese: contributes sharpness and depth of flavor

Instructions

Build Your Dredging Station:

Prepare three shallow bowls for flour, eggs, and seasoned breadcrumbs. Mix flour with salt and pepper in the first bowl. In the second bowl, beat the eggs until smooth. In the third bowl, combine panko, dried thyme, garlic powder, melted butter, salt, and pepper. These will help create the signature coating for the chicken.

Flatten The Chicken:

Place one chicken breast between two sheets of plastic wrap. Use the flat side of a meat mallet to gently pound the chicken until it is about one quarter inch thick. This ensures even cooking and makes rolling easier.

Layer The Filling:

Remove the top plastic wrap and lay two slices of prosciutto over the flattened chicken breast. Sprinkle a quarter of the shredded Gruyère cheese evenly over the prosciutto. The cheese melts inside creating a gooey, flavorful center.

Roll And Secure:

Carefully tuck in the sides of the chicken and roll it up tightly from one end to the other, keeping the filling inside. Use toothpicks to secure the roll ensuring it doesn’t open during baking.

Coat The Chicken:

Lightly dust the rolled chicken in the seasoned flour followed by dipping it in the beaten eggs. Then coat it thoroughly in the seasoned panko breadcrumb mixture. Place each coated piece on a baking sheet lined with parchment paper.

Bake Until Golden:

Preheat the oven to 350 degrees Fahrenheit. Bake the chicken rolls for 35 to 40 minutes or until they are golden brown and the chicken is cooked through. The coating should be crisp and beautifully browned.

Prepare The Parmesan Cream Sauce:

While the chicken bakes, melt butter and minced garlic in a medium saucepan over medium heat. Once the butter has melted, whisk in flour and cook for one minute to form a roux. Slowly add the milk while stirring constantly until the sauce thickens and becomes smooth and bubbly, about ten minutes. Stir in Dijon mustard, freshly grated Parmesan, salt, and pepper. Whisk well to combine and keep warm.

Serve:

Remove toothpicks from the baked chicken and plate each roll. Spoon the warm Parmesan cream sauce over or alongside the chicken for an indulgent finish.

I especially love the crispy coating which stays crunchy even the next day. This recipe reminds me of holiday dinners at my grandparents where every bite was filled with comforting flavors and warmth.

Storage Tips

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain crispiness rather than microwave for soggy coating. The Parmesan sauce can also be refrigerated separately and warmed on the stovetop with a splash of milk to loosen it.

Ingredient Swaps

If you have Swiss cheese on hand use it as a substitute for Gruyère for a milder flavor. Instead of prosciutto ham you can try thin slices of smoked ham or even turkey breast. Panko breadcrumbs can be swapped for crushed Ritz crackers for a buttery crust.

Serving Ideas

Pair this chicken with a simple green salad and roasted vegetables for a balanced meal. Mashed potatoes or buttery egg noodles make excellent sides to soak up the sauce. A splash of lemon juice over the top brings a nice brightness to cut through the richness.

Seasonal Twists

Add fresh herbs like chopped tarragon or parsley to the breadcrumb mixture in spring. For autumn flavors mix in a teaspoon of smoked paprika or cayenne for a gentle warming spice. Swap out the Parmesan cream sauce for a light lemony vinaigrette in summer for a fresher take.

This dish exemplifies the perfect balance of ease and flavor, making every bite a memorable delight.

Frequently Asked Recipe Questions

→ What is the best way to pound chicken breasts for this dish?

Place the chicken breasts between two sheets of plastic wrap and gently pound with the flat side of a meat mallet until about ¼ inch thick. This ensures even cooking and helps with rolling.

→ Can I substitute prosciutto with another ingredient?

Yes, thin slices of ham or smoked turkey can be used as alternatives to maintain a similar texture and flavor profile.

→ How do I achieve a crispy coating on the chicken?

After rolling, dredge the chicken in flour, dip in beaten eggs, and then coat thoroughly with the seasoned panko breadcrumb mixture before baking.

→ What’s the key to a smooth Parmesan cream sauce?

Constant whisking when adding the milk to the butter and flour mixture helps avoid lumps and creates a smooth, creamy sauce.

→ How do I know when the chicken is fully cooked?

Bake until the coating turns golden brown and an internal thermometer reads 165°F (74°C) to ensure the chicken is safely cooked through.

→ Can this dish be prepared ahead of time?

You can assemble the rolled chicken breasts and coat them, then refrigerate for a few hours before baking to save time on serving day.