Oven-Baked Chicken Cordon Bleu with Dijon Sauce

Chicken Cordon Bleu

These oven-baked chicken cordon bleu rolls have a golden panko crust and a sliced center that shows the ham and melted Swiss cheese. Pound the chicken evenly and keep the filling back from the edges so the rolls hold together as they bake. Check the chicken with a thermometer before slicing, then add a light drizzle of creamy Dijon sauce just before serving so the crust stays visible.

Makes 4 servings. Allow 25–30 minutes to prepare, 30–35 minutes to bake, and 5–10 minutes to rest.

Ingredients for Chicken Cordon Bleu

Chicken and coating

• 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 800g total)
• 8 thin slices deli ham, about 4 ounces (115g)
• 4 slices Swiss cheese, about 4 ounces (115g)
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour (40g)
• 2 large eggs
• 1 1/2 cups panko breadcrumbs (90g)
• 2 tablespoons butter, melted (30g)

Dijon sauce and finish

• 1 tablespoon butter (15g)
• 1 tablespoon all-purpose flour
• 3/4 cup milk (180g)
• 2 teaspoons Dijon mustard
• 2 tablespoons chopped fresh parsley

Optional for serving: about 12 ounces of green beans, cooked separately.

How to Make Chicken Cordon Bleu

1. Preheat and flatten: Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment or lightly grease it. Butterfly thick chicken breasts as needed, then pound each piece between sheets of plastic wrap or parchment to an even 1/4- to 3/8-inch thickness. Keep the pieces broad and intact. Season with about 1/4 teaspoon of the salt and the black pepper.
2. Fill and roll: Place 2 ham slices and 1 Swiss slice on each piece of chicken, leaving a border of exposed chicken around the filling. Keep the cheese especially clear of the edges. Tuck in the sides, roll snugly, and place seam-side down. Use toothpicks only if a roll will not stay closed.
3. Bread: Put the 1/3 cup flour in one shallow dish and beat the eggs in another. Mix the panko and melted butter in a third dish. Coat each roll in flour, then egg, then panko, pressing the crumbs gently onto the chicken. Arrange seam-side down on the prepared sheet with space between the rolls.
4. Bake: Bake uncovered without routinely flipping. Start checking the thickest chicken at about 25 minutes; the rolls will generally take 30–35 minutes. The crumbs should be golden, and a thermometer inserted into thick chicken rather than the cheese pocket must read 165°F (75°C). If the crumbs darken before the chicken is done, tent loosely with foil and continue baking.
5. Make the sauce: While the chicken bakes, melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Whisk in the tablespoon of flour, then gradually whisk in the milk. Cook gently, whisking, until smooth and thick enough to drizzle. Stir in the Dijon and add some or all of the remaining salt to taste.
6. Rest and serve: Let the chicken rest for 5–10 minutes. Remove any toothpicks, then cut the rolls crosswise to show the ham-and-cheese spiral. Arrange the cut faces outward, drizzle lightly with warm sauce, and scatter the parsley over the top. Serve extra sauce separately.

How to Keep the Filling Inside

Leaving a border around the ham and cheese gives the chicken room to seal around the filling. Tuck the sides before rolling and keep the seams underneath on the baking sheet. If a roll springs open, secure it with a toothpick and remove the toothpick before slicing. A little cheese leakage is still possible.

How to Check Doneness

Roll diameter affects baking time, so use the thermometer reading rather than the clock alone. Check while each roll is intact: cutting into the chicken early can release the melted filling. Insert the probe into a thick section of chicken, avoiding the cheese center, and rest the rolls once the chicken reaches 165°F.

Sauce and Serving

Add the sauce after slicing, not before baking. A modest drizzle leaves the golden coating visible; pass the rest at the table. Serve cooked green beans alongside the chicken if desired. For another saucy chicken dinner, try chicken piccata.

Make-Ahead, Storage, and Reheating

The rolls can be assembled ahead and kept covered in the refrigerator. Bread them close to baking, then cook the chicken to 165°F.

Refrigerate cooked leftovers in an airtight container for up to 3 days, keeping extra sauce separate when practical. Reheat the chicken gently in a 350°F (175°C) oven until heated through. Warm the sauce separately and add it at serving; reheated crumbs may be softer than freshly baked ones.

Cooked chicken can also be frozen airtight for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per serving, based on 4 servings and including the Dijon sauce but not optional green beans: 655 calories, 67g protein, 28g fat, and 30g carbohydrates. Approximate per 100g of finished chicken and sauce: 185 calories, 19g protein, 8g fat, and 9g carbohydrates. Values will vary with breast size, ingredient brands, and moisture lost during cooking.