Baked Chicken Cordon Bleu

Fancy looking, delicious boneless chicken stuffed with ham and cheese and breaded in light bread crumbs. This Cordon Blue is going to be your weeknight meal favorite.

Easy Cordon Bleu For Two

Traditional Cordon Bleu

Cordon Blue is a boneless chicken breast dish stuffed with ham and cheese then breaded regular bread crumbs and deep fried or pan fried to get the nice golden brown crust.

My Cordon Bleu version

  • Bake Not Fried: I love the idea of chicken being stuffed, but not the idea of being deep fried. However beautiful it looks with the nicely browned crispy crust, having it deep fried looses the appeal to me, and that’s just preference. So with this version, we are saying goodbye to greasy chicken and hello to moist juicy and not greasy Chicken Cordon Bleu
  • Panko Bread Crumb Not Regular Bread Crumbs: Panko Bread Crumbs is lighter
  • Chicken Thigh Not Chicken Breast: In doing this several times between chicken thigh and chicken breast, I find that using Chicken thighs gave a more juicy chicken. Chicken breast is also good, but it can easily get dry when over baked thus losing the juiciness of the chicken. But if chicken breast is what you have then feel free to use it.

If you like the traditional way of making it, feel free to use the deep fry method and regular bread crumbs but if you want to deviate from the traditional, try my version

Cordon Bleu For Two

Ingredients for Cordon Bleu

  • Boneless Chicken – Chicken Thigh or Chicken Breast will work but pay attention to baking time as chicken breast cooks faster and it could easily get dry when over baked
  • Salt, Pepper, Paprika or Cayenne Pepper – Adding a spice rub to the chicken gives additional flavor and taste
  • Ham: I used chicken ham but you can use any ham that you love to eat
  • Cheese: I used fresh mozzarella cheese. You can also use Swiss cheese.
  • Breading: The Herbs and spice you add in the breading could be adjusted to your preference. I used what I mostly have in my spice rack and the combination works really well. Important that to remember is to be generous with the spices.
  • Egg: The main role of the egg is to make the breading stick to the chicken. Alternatively, you can also substitute mayonnaise. Simply brush the chicken with mayonnaise before rolling it in bread crumbs.

Cordon Bleu Collage

How to make Chicken Cordon Bleu

Making Cordon Bleu is not as complication as it sounds. Yes it looks fancy, but the process is pretty simple. Here is a glimpse on how to make it

  • Prepare the Chicken: You can use chicken breast which is the traditional way or you can also use chicken thigh. If using chicken breast, makes slit on the side big enough to insert the ham and cheese. Or you can also slice it open like a butterfly cut, and slice it thinly easy enough to roll. This goes the same when using chicken thigh. Arrange slice ham and cheese and then roll and seal with a toothpick
  • Roll and Dip: Dip the chicken in egg then roll in bread crumbs mixture. Top with grated cheese.
  • Bake until chicken is cook through. Cooking time will  for chicken breast and chicken thigh and the size and thickness. Adjust baking time as needed.

Cordon Bleu


  • 3 pieces Chicken Thighs or 2 large Chicken Breast
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp paprika or cayenne pepper
  • 3 slices of Ham or Prosciutto (or more depending on the size of the chicken)
  • 3 slices of Mozzarella Cheese or Swiss Cheese (or more depending on the size of the chicken)


  • 1/2 cup Panko Bread Crumbs (or regular bread crumbs)
  • 1/2 tsp Salt
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Paprika
  • 1/2 tsp Chili flakes
  • 1/4 tsp Garlic powder
  • 1/4 tsp Dried Parsley
  • 1 tbsp olive oil


  1. Pre-heat the oven to 350F
  2. Prepare the Chicken Thigh: Slice the chicken thigh just enough to make it thin then sprinkle with salt and peppers
    • Alternatively, You can use chicken breast. If using chicken breast, makes slit on the side big enough to insert the ham and cheese. Or you can also slice it open like a butterfly cut, and slice it thinly easy enough to roll.
      Put 1 slice of ham on the chicken followed by a slice of cheese. Roll or fold then use a toothpick to seal it. Set aside
  3. Prepare the Breading: In a small bowl, add panko bread crumbs, salt, Italian seasoning, paprika, chili flakes, garlic powder and dried parsley. Pour 1 tbsp of olive oil and mix.
  4. Egg: In a separate bowl, beat the egg.
  5. Dip and Roll the Chicken: Dip the chicken in the beaten egg. Shake the chicken to remove excess egg. Roll in the Panko mixture and coat the chicken well. Transfer in a baking sheet. Sprinkle top with grated cheese (optional)  paprika and dried parsley.
  6. Bake at 350F. If the coating starts to brown early, cover the chicken with aluminum foil and continue baking until chicken is cook through. Baking time could vary depending on the size and thickness of the chicken.
    • Chicken Breast: 25 – 30 minutes or until chicken is cook through ( Cook to an internal temperature of 160 degrees on a thermometer inserted into the chicken, not the filling.)
    • Chicken Thigh – 35 – 45 minutes or until chicken is cook through (Cook to an internal temperature of 165°.)
  7. Serve: Serve with salad, pasta or rice.

Makes 3

To make ahead:

The breaded and stuffed (uncooked chicken) can be refrigerated up to 1 day (overnight) in advance. keep in an air tight container. Bake as directed, but you may need to add a few more minutes to the cook time.


Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Disclaimer page.

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Categories: Baking, Recipe

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