Easiest Chicken Cordon Bleu Recipe

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This chicken cordon bleu recipe stacks the ingredients instead of stuffing them inside, which makes it much quicker and easier to do. 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.

What is Chicken Cordon Bleu?

Chicken Cordon Bleu is a European classic that originated in Switzerland. It’s usually made by stuffing ham and cheese inside of a chicken breast and then breading and pan-frying it.

The name Cordon Bleu means “Blue Ribbon” and refers to a wide blue ribbon once worn by the highest order of knights. Calling something blue ribbon was a way to say that it was of special, high class or quality.

Why is this Cordon Bleu Easier than the Classic?

When it comes to weeknight meals, I didn’t want to spend the time flattening the chicken into a cutlet (which you can learn to do here if you’d like), and then stuffing it, and then breading it, and then panfrying it. You already can tell what a pain this would be, right? Instead, I came up with this Chicken Cordon Bleu recipe where the ham, chicken and cheese are simply layered and then topped with breadcrumbs that get nice and crunchy.

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. But it’s ok because 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.

You might notice that I’ve included tomato slices here. Those aren’t traditionally part of chicken cordon bleu, but I wanted a bit of extra moisture and some vegetable all in one dish. Tomatoes arrived.

What Kind of Chicken to Use for Cordon Bleu?

I prefer using chicken thighs for this dish. I get the boneless skinless chicken thighs and kind of unroll them to make flat pieces of chicken. I prefer thighs to breasts for most things because they’re juicier and don’t get overcooked as easily.

However, chicken breasts are healthier. If you want to use breasts instead of thighs, you absolutely can. You want the breast to sit within the slice of ham. If the chicken breasts are too big for this, then cut them in half. I would also suggest that you consider pounding them slightly. This is because chicken breasts are usually thicker on one end than the other (the rounded end is usually thicker than the pointy end). What this means is that the pointy end ends up overcooked by the time the rounded end is cooked through. If you pound the thicker end down a bit so that it’s the same thickness as the thinner end, then the breasts cook more evenly. Learn how to pound the chicken breasts (and see pictures of how to do it) here. 

Ok, now it’s time for the Chicken Cordon Bleu recipe! Have a great day!

Christine ;)

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

Easiest Chicken Cordon Bleu Recipe


  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This chicken cordon bleu recipe stacks the ingredients instead of stuffing them inside, which makes it much quicker and easier to do. And it’s baked, so it’s a simpler and healthier version of the classic.

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 (or 2 large chicken breasts cut in half)
  • 4 (1 oz.) slices Swiss cheese
  • 1 large tomato, sliced

Instructions

  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 to 165F on an instant read thermometer, and bread crumbs are browned, about 20 minutes.
  6. In case any cheese has browned and stuck to the pan, use a metal spatula to really get under it. You want all that gooey, chewy, browned cheese for sure!
This post originally appeared in September, 2013. It was revised and republished in October, 2019.

15 Responses to “Easiest Chicken Cordon Bleu Recipe”

  1. Kirk Mangels — August 8, 2017 @ 2:28 pm (#)

    This is really good!. The recipe is quick and simple, and the results are delicious – thanks so much!

    • Christine Pittman — August 12, 2017 @ 12:27 pm (#)

      Thanks, Kirk. So glad you liked it!!

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

    Love Cordon Bleu! Yours looks fab! :)

  3. 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.

  4. 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!

  5. 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.

  6. 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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