Oven Chicken Cordon Bleu

Golden, crispy on the outside and oozing with creamy cheese and savory ham on the inside, Oven Chicken Cordon Bleu is a comfort classic reimagined for the modern home kitchen. This version skips the deep frying without sacrificing any of that signature crunch or indulgent flavor. Juicy chicken breasts are filled with smoky ham and melty Swiss cheese, then rolled, breaded, and oven-baked to perfection. It's an elegant dish that tastes like it came from a fine restaurant, but is surprisingly easy to pull off at home.

Whether you're looking to impress guests or simply elevate a weeknight dinner, this dish delivers both style and substance. The textures are perfectly balanced—from the tender meat to the crisp breadcrumb crust—and every bite is rich with flavor. Serve it with a side of green beans or mashed potatoes, and you’ve got a wholesome, satisfying meal that’s sure to become a repeat request at your table.

Why You’ll Love This Oven Chicken Cordon Bleu

• Healthier alternative to the traditional fried version, thanks to oven baking
• Family-friendly with flavors both adults and kids adore
• Perfect for entertaining—looks gourmet but made with pantry staples
• Make-ahead friendly, great for meal prepping or busy weeknights
• Comfort food done right, with gooey cheese and crisp coating

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Preparation Phase & Tools to Use

To prepare Oven Chicken Cordon Bleu efficiently, having the right tools on hand makes all the difference:

• Meat mallet or rolling pin: Essential for pounding chicken breasts thin for easy rolling.
• Sharp chef’s knife: For trimming the chicken and making precise cuts.
• Cutting board: Use separate boards for meat and other ingredients for hygiene.
• Mixing bowls: For the flour, egg wash, and breadcrumbs stations.
• Baking dish or sheet pan with wire rack: Ensures even heat circulation and prevents sogginess.
• Toothpicks or kitchen twine: Helps secure the rolled chicken during baking.

Each of these tools helps streamline the process, ensure safety, and promote even cooking—key to achieving the perfect cordon bleu crust and gooey center.

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Preparation Tips

Start by choosing evenly sized chicken breasts for consistent cooking. Pound them gently until thin, but avoid tearing. When layering the ham and cheese, don’t overfill—this prevents leaking during baking. Chill the rolled chicken for 15–20 minutes before breading; it helps them hold their shape better. When coating, press the breadcrumbs firmly for maximum crispiness. Always preheat your oven for even cooking and bake on a wire rack if possible to maintain the crunch on all sides. Finally, let them rest for 5 minutes after baking to lock in juices.

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Ingredients for this Oven Chicken Cordon Bleu

• 4 boneless, skinless chicken breasts
• 4 slices of Swiss cheese (Gruyère or Emmental work well too)
• 4 slices of deli ham (Black Forest or honey ham preferred)
• Salt and black pepper to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 cup seasoned breadcrumbs
• ½ cup grated Parmesan cheese (optional for added flavor)
• 2 tablespoons olive oil or melted butter (for drizzling)
• Toothpicks or kitchen twine for securing
• Cooking spray (for greasing rack or dish)

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Step 1: Prepare the Chicken

Lay each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the meat to about ¼-inch thickness. Be careful not to tear the meat—thin and even is key.

Season both sides lightly with salt and pepper.

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Step 2: Add the Filling

Place one slice of ham and one slice of Swiss cheese on each flattened chicken breast, avoiding the edges. Roll the chicken tightly from one end to the other, keeping the filling inside. Secure the seam with toothpicks or wrap with kitchen twine.

Chill the rolls in the fridge for 15–20 minutes to firm them up before breading.

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Step 3: Set Up a Breading Station

Prepare three shallow bowls or plates:

• First: flour
• Second: beaten eggs mixed with milk
• Third: breadcrumbs combined with Parmesan cheese

Dredge each chilled chicken roll first in flour (shake off excess), then dip in the egg mixture, and finally coat with the breadcrumb-Parmesan mix. Press firmly to ensure a good crust.

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Step 4: Prepare for Baking

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and set a wire rack on top. Lightly spray with cooking spray.

Place the breaded chicken rolls on the rack. Drizzle or brush each with a little olive oil or melted butter to promote browning.

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Step 5: Bake to Perfection

Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden and crisp.

Let the rolls rest for 5 minutes before slicing to allow the juices to redistribute.

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Notes

Oven Chicken Cordon Bleu is a recipe that shines when made with care. Using high-quality deli ham and Swiss cheese elevates the dish, as does pounding the chicken evenly to avoid overcooked edges or undercooked centers. The breadcrumb mix can be customized with garlic powder, dried parsley, or paprika for extra depth of flavor. Chilling the rolled chicken before breading really helps maintain shape and avoid leaks. For best results, always slice with a sharp knife after resting to prevent tearing the crust.

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Watch Out for These Mistakes While Cooking

• Skipping the pounding step: Results in uneven cooking and difficulty rolling.
• Overfilling with cheese or ham: Leads to leakage during baking.
• Not chilling the rolled chicken: Makes the rolls prone to unrolling or falling apart.
• Under-seasoning: Chicken can be bland if not seasoned well before assembling.
• Using a baking dish instead of a wire rack: This can lead to a soggy bottom crust.
• Not checking internal temp: Always aim for 165°F (74°C) for safety.

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Storage Instructions

Once cooked, let the chicken cordon bleu cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10–15 minutes to retain crispiness. Avoid microwaving if possible, as it can make the coating soggy. For freezing, wrap each cooked roll tightly in plastic wrap and then foil; store for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 420
• Protein: 42g
• Carbohydrates: 14g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 135mg
• Sodium: 820mg
• Fiber: 1g
• Sugar: 1g

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Frequently Asked Questions

What is the best cheese to use?

Swiss cheese is traditional, but Gruyère or Emmental are great alternatives with rich, nutty flavor.

Can I make it ahead of time?

Yes, you can assemble and bread the chicken up to 24 hours in advance. Store in the fridge until ready to bake.

Can I use chicken thighs instead of breasts?

Breasts are preferred for rolling, but you can try thighs if they’re boneless and pounded thin—just expect a different texture.

How do I prevent the cheese from leaking out?

Don't overfill, and make sure to secure the roll well. Chilling before baking also helps.

Can I air fry this recipe?

Yes, set your air fryer to 375°F and cook for about 18–20 minutes, flipping once halfway through.

What side dishes go well with this?

Mashed potatoes, green beans, steamed broccoli, or a simple salad all pair wonderfully.

Can I use panko breadcrumbs?

Absolutely! Panko gives a crunchier texture. Mix with a bit of olive oil or melted butter for extra golden color.

How do I know when it’s done?

Use a meat thermometer. Internal temperature should be 165°F (74°C), and juices should run clear.

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Conclusion

Oven Chicken Cordon Bleu is a timeless, satisfying dish that brings restaurant-style quality to your kitchen without the deep fryer. With a few mindful steps—like pounding the chicken, chilling before breading, and using quality ingredients—you'll be rewarded with melty, crispy, juicy perfection every time. Whether it's a family dinner or an elegant gathering, this meal is guaranteed to impress.

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