Easiest Chicken Cordon Bleu Recipe

This chicken cordon bleu recipe stacks the ingredients over the chicken instead of stuffing them inside. And it’s baked, so it’s a simpler and healthier version of the classic.

This chicken cordon bleu recipe stacks the ingredients over the chicken instead of stuffing them inside. And it's baked, so it's a simpler and healthier version of the classic.

Chicken Cordon Bleu is a classic, usually made by stuffing ham and cheese inside of a chicken breast. When it comes to weeknight meals, I didn’t want to spend the time stuffing.

Instead, I came up with this Chicken Cordon Bleu recipe where the ham, chicken and cheese are simply layered.

This chicken cordon bleu recipe stacks the ingredients over the chicken instead of stuffing them inside. And it's baked, so it's a simpler and healthier version of the classic.

Notice that the ham’s on the bottom? That’s to catch any cheese that melts off the top and tries to slide away.

Some of the cheese does make it off of the ham. That cheese gets all brown and crunchy and amazing. See?

This chicken cordon bleu recipe stacks the ingredients over the chicken instead of stuffing them inside. And it's baked, so it's a simpler and healthier version of the classic.

If you’re a lover of chicken cordon bleu, be sure to also check out my recipe for chicken cordon bleu lasagna rolls.

Lasagna Rolls with Chicken Cordon Bleu and Kale Filling

And now, here’s my baked easy Chicken Cordon Bleu Recipe:

Easy Chicken Cordon Bleu Recipe

This is an easy weeknight version of Chicken Cordon Bleu. Instead of stuffing the chicken pieces, you lay everything on top of the chicken, which really saves time.

Ingredients:

  • 2 tsp. olive oil, divided
  • 1/2 cup panko bread crumbs
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 4 (1 oz.) slices baked or honey ham
  • 4 boneless skinless chicken thighs
  • 4 (1 oz.) slices Swiss cheese
  • 1 large tomato, sliced

Directions:

  1. Preheat the oven to 400º F. Rub a medium-sized baking sheet with 1 teaspoon of the olive oil.
  2. In a medium sized bowl combine the bread crumbs, salt, pepper, garlic powder and the remaining teaspoon of olive oil. Set aside.
  3. Lay the 4 slices of ham out on the baking sheet in a non-overlapping layer. Take a chicken thigh and unroll it so that it is a flat single-layered piece. Put it on top of one of the slices of ham. Repeat with the remaining chicken thighs.
  4. Top each chicken thigh with a slice of cheese. Overlap tomato slices over each piece of cheese and then top each set of tomatoes with one quarter of the bread crumb mixture.
  5. Bake until chicken is cooked through and bread crumbs are browned, about 20 minutes.

 

A Chicken Cordon Bleu recipe where the ingredients are stacked on top of the chicken instead of stuffed inside.

(This post originally contained a story about my husband and his amazing cooking skills. I’ve removed the story).

13 Responses to “Easiest Chicken Cordon Bleu Recipe”

  1. Sommer @ ASpicyPerspective — September 22, 2013 @ 9:16 pm (#)

    Love Cordon Bleu! Yours looks fab! :)

  2. Jane's Adventures in Dinner — September 18, 2013 @ 12:32 pm (#)

    Ok, I want this right now. DH knows how to make crepes and really good coffee. Nice BUT this would be even better.

    • Christine Pittman — September 19, 2013 @ 9:14 am (#)

      Crepes, you say? I don’t think my man can do that. He does make a mean coffee though. I honestly am just happy whenenver he cooks. Doesn’t matter what he makes, I always think it’s amazing. And so nice to sit at the counter, sip wine and watch.

  3. Betsy @ Desserts Required — September 18, 2013 @ 10:47 am (#)

    Well, I divorced the man who was sharing my kitchen, but a lifetime ago I said I would marry him after he made me a raspberry souffle! Still love a raspberry souffle AND a man who knows his way around the kitchen!

    Great story Christine. I think it is FAB that your man wants to keep his recipe a secret. I am just thrilled you are willing to share yours!

    • Christine Pittman — September 19, 2013 @ 9:15 am (#)

      Betsy, I totally understand the pull of the raspberry souffle. Or any kind of souffle. That is one dish that I have not come anywhere near perfecting yet. Always a disaster, actually. Maybe I should get my man to give it a try!

  4. Renee — September 18, 2013 @ 8:36 am (#)

    It’s been ages since I’ve had Chicken Cordon Bleu. Seeing this makes me want it very soon. I love your version that isn’t breaded and fried.

    • Christine Pittman — September 18, 2013 @ 9:06 am (#)

      Thanks Renee. I rarely fry anything. So rarely that I hadn’t even realized that it was remarkable here. But you’re right. This is not only easier but healthier than the original.

  5. Marjory @ Dinner-Mom — September 18, 2013 @ 7:02 am (#)

    Love the short-cut of everything on top! I’m pretty happy whenever my hubby decides to grill…but, he did make me a tasty carrot cake from scratch once!

    • Christine Pittman — September 18, 2013 @ 9:07 am (#)

      Mmmm…I love homemade carrot cake. Did he make cream cheese frosting too? I’m swooning! Thanks Marjory :)

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