Easy Chicken Cordon Bleu

Ingredients

• 3 largeboneless, skinless chicken breasts, cut in half lengthways to make two thinner cutlets each
• to tastesalt and pepper
• 12 slicesdeli ham
• 6–8 slicesSwiss cheese
• 110 g (1 cup)breadcrumbs, preferably panko
• 28 g (2 tablespoons), meltedbutter
• 28 g (2 tablespoons)butter
• 16 g (2 tablespoons)plain flour
• 240 ml (1 cup)milk
• 1 teaspoonchicken bouillon granules, or 1 crushed bouillon cube
• 1 tablespoonDijon mustard
• ½ teaspoonWorcestershire sauce
• 50 g (½ cup)freshly grated Parmesan

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish with cooking spray and set it aside.

2. 2

   Season the chicken

   Arrange the chicken cutlets in a single layer in the prepared dish. Lightly season both sides with salt and pepper.

3. 3

   Add the topping

   Top each cutlet with two slices of ham, then arrange two slices of Swiss cheese over each so the chicken is covered. Toss the breadcrumbs with the melted butter and scatter the mixture over the chicken.

4. 4

   Bake the chicken

   Bake for 30–35 minutes, until the chicken is cooked through, the cheese is bubbling and the breadcrumbs are golden.

5. 5

   Make the roux

   While the chicken bakes, melt the other 28 g (2 tablespoons) butter in a medium saucepan. Stir in the flour and cook for 1–2 minutes. Gradually pour in the milk, whisking quickly to prevent lumps.

6. 6

   Thicken the sauce

   Stir in the chicken bouillon granules. Whisk constantly over a medium heat until the sauce begins to simmer and thicken, about 3–5 minutes.

7. 7

   Finish the sauce

   Once the sauce has bubbled and thickened, take it off the heat and stir in the mustard, Worcestershire sauce and Parmesan until the cheese melts. Keep it warm while the chicken finishes baking, and season with salt and pepper if needed.

8. 8

   Serve the chicken

   Serve each portion of chicken cordon bleu with warm sauce.

What is chicken cordon bleu?

Chicken cordon bleu is a familiar American take on a dish of meat layered with ham and cheese. Here, thin chicken cutlets are covered with deli ham and Swiss cheese, then baked under a crisp breadcrumb topping.

The creamy sauce makes this version especially comforting: Parmesan adds savouriness, while Dijon gives it a gentle tang. Baking the chicken in one dish keeps the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 36g protein, 18g carbs, 27g fat.

The chicken, ham and Swiss cheese contribute most of the protein, while the breadcrumbs and flour provide much of the carbohydrate. Butter, cheese and the creamy milk-based sauce account for a substantial share of the fat. Pair a portion with green vegetables or salad to balance the plate.

Choosing the ingredients

Chicken: Cutting each breast lengthways creates thinner pieces that cook more evenly. Keep the cutlets in a single layer so the topping browns rather than becoming crowded.

Cheese and ham: Swiss cheese melts smoothly and has a mild, nutty flavour that suits the salty ham. The recipe calls for 6–8 cheese slices, while its assembly method specifies two slices per cutlet; use enough to cover the chicken.

Getting a crisp topping

Breadcrumbs: Tossing them with melted butter before scattering them over the chicken helps them colour in the oven. Panko gives a coarse, airy crunch, while finer breadcrumbs make a more even coating.

Coverage: Spread the crumbs over the cheese rather than pressing them down. A loose layer lets the topping turn golden as the cheese melts beneath it.

Making a smooth sauce

Roux: Cook the flour in the butter for 1–2 minutes, then add the milk gradually while whisking. This helps the flour disperse and reduces the chance of lumps.

Thickening: Keep whisking over a medium heat for about 3–5 minutes, until the sauce simmers and thickens. Take it off the heat before stirring in the Parmesan, mustard and Worcestershire sauce.

Checking doneness

Chicken: Bake for 30–35 minutes and check that the thickest part is cooked through. The cheese should be bubbling and the breadcrumbs golden; if the topping colours before the chicken is done, cover the dish loosely while it finishes.

Sauce: It should coat a spoon lightly after simmering. If it thickens while waiting, whisk in a small splash of milk to loosen it.

Timing the two parts

Start the sauce while the chicken bakes, as the method suggests. The sauce takes only a few minutes to thicken, so keep it warm over very low heat or off the heat rather than letting it boil while you wait.

The stated total time is 55 minutes, including preparation and baking. Allow the chicken to rest briefly after it comes out of the oven so the layers settle before serving.

What to serve with it

Vegetables: Serve with green beans, broccoli or a crisp salad to add freshness alongside the rich cheese sauce. Roasted vegetables also work well if you want to use the oven for the whole meal.

Starch: Mashed potatoes, rice or crusty bread can soak up extra sauce. For a lighter plate, choose one modest serving of starch and add plenty of vegetables.

Recipe notes & tips

• Cut the chicken breasts lengthways into even cutlets so they bake at a similar rate.
• Arrange the ham and cheese to cover the chicken without letting the slices hang far over the edges.
• Use panko for a coarse, crunchy topping, or standard breadcrumbs for a finer finish.
• Whisk continuously as you pour in the milk to help keep the sauce smooth.
• Grate the Parmesan finely so it melts quickly into the warm sauce.
• Keep the sauce warm gently and avoid boiling it after adding the cheese.

Variations

• Use Gruyère: Swap in Gruyère slices for a deeper, nuttier cheese flavour.
• Add herbs: Stir chopped parsley or thyme into the breadcrumbs for a fresh savoury note.
• Try wholegrain mustard: Use it in place of Dijon for a more textured, tangy sauce.
• Use gluten-free crumbs: Choose gluten-free breadcrumbs and flour to adapt the coating and sauce.
• Add garlic: Stir a little finely grated garlic into the melted butter before tossing it with the breadcrumbs.

Common mistakes to avoid

• Uneven cutlets: Slice the breasts to a similar thickness so thinner pieces do not dry out before thicker ones cook.
• Lumpy sauce: Add the milk gradually and whisk briskly as you pour.
• Pale breadcrumbs: Coat the crumbs evenly with melted butter and spread them in a loose layer.
• Overcooking the sauce: Take it off the heat once thickened before adding the Parmesan.
• Serving too soon: Give the chicken a brief rest so the cheese and sauce settle on the cutlets.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat the chicken in a covered ovenproof dish until hot throughout, and warm the sauce gently in a saucepan, whisking in a little milk if needed.

Frequently asked questions