This baked chicken cordon bleu recipe is a simple, no-fuss take on the classic. Juicy chicken thighs stuffed with ham and Swiss cheese are coated, baked until golden, and served with a creamy mustard sauce for an easy 40-minute weeknight dinner the whole family will enjoy.
This version is intentionally low-effort: there’s no pounding with a meat mallet. Instead of flattening and rolling the chicken, the thigh is simply folded over the ham and cheese. The pieces are coated and baked rather than deep-fried, and finished with a tangy dijon-parmesan sauce.
I prefer this folded method to the rolled version because the chicken feels meatier and more substantial. It’s a comforting, satisfying dish and a longtime family favorite.
Helpful tips
- Boneless, skinless chicken thighs stay juicier than breasts, but you can use boneless breasts if you prefer.
- Black Forest ham is my go-to for its balanced flavor, though any quality deli ham works.
- Swiss cheese is classic; Muenster or provolone are good alternatives.
- Trim excess fat from thighs before assembling for an even result.
- Set out toothpicks on a small plate before you start to avoid handling the box with raw hands.
Ingredients and substitutions
- Boneless, skinless chicken thighs – moister than breasts; breasts may be used instead.
- Black Forest ham – or any good-quality sliced ham.
- Swiss cheese – sliced. Muenster or provolone also work well.
- Salt and black pepper – to season the chicken.
- Panko breadcrumbs – for a light, crunchy coating; regular breadcrumbs may be substituted.
- Flour – for coating and for thickening the sauce.
- Grated Parmesan – adds savory depth to the coating and the sauce.
- Egg – to help the coating adhere.
- Dried thyme – or use tarragon for a slightly different flavor.
- Butter – for the sauce; margarine can be used if preferred.
- Dijon mustard – provides tang to the sauce; avoid overly sweet mustards.
- Milk – almond milk was used here, but use your preferred milk.
- Worcestershire sauce – optional, but adds a savory boost to the sauce.
Mustard sauce tips
- Keep the butter from browning when you start the sauce.
- After whisking in the flour, cook it for about 2 minutes to remove the raw flour taste.
- When you add the milk, parmesan, mustard and Worcestershire, whisk until the sauce thickens and is smooth.
How to make baked chicken cordon bleu
Pre-step
Preheat oven to 350°F and prepare a medium baking dish.
Step one
Gather the fillings and supplies: ham, Swiss cheese, boneless chicken thighs, salt, pepper and toothpicks.
Step two
Trim each thigh and lay it inside-facing-up on a plate. Season with salt and pepper.
Step three
Place half a slice of ham on each piece of chicken.
Step four
Top the ham with two half-slices (a full slice) of Swiss cheese.
Step five
Fold the chicken over the filling and secure each piece with a toothpick.
Step six
Prepare the coating: combine panko, flour, grated Parmesan, dried thyme, salt and pepper in one shallow bowl and whisk the egg in another.
Step seven
Drizzle a little olive oil in the baking dish. Dip each stuffed thigh into the egg, then coat with the breadcrumb mixture and place in the dish.
Step eight
Bake at 350°F for about 35 minutes, until the coating is golden and the chicken is cooked through. Remove toothpicks before serving.
Step nine — Dijon mustard sauce
While the chicken bakes, make the sauce: melt butter over low-medium heat, whisk in the flour and cook for 2 minutes. Gradually add milk, then stir in grated Parmesan, Dijon mustard and Worcestershire sauce. Whisk until the sauce is smooth and thickened; taste and adjust seasoning.
Step ten — Serve
Plate each cordon bleu, spoon the dijon-parmesan sauce over the top, and serve with a baked potato, rice or vegetables. Enjoy!
A forkful of this with potato and greens is irresistible—so good!
Other popular chicken recipes
- Saltimbocca
- Chicken satay
- Simple chicken stir-fry
- Instant Pot chicken cacciatore
- Air fryer chicken thighs
If you try this recipe, please leave a comment to share how it turned out. And as always, may all your dishes be delish!
Baked Chicken Cordon Bleu
Ingredients
- 8 chicken thighs (boneless, skinless)
- 4 pieces ham, cut in half
- 8 pieces Swiss cheese, halved (or full slices as needed)
- 1/2 tsp salt
- 1/16 tsp black pepper
- 1 tbsp olive oil
Coating
- 1 egg (or 2)
- 1/2 cup panko breadcrumbs
- 1/8 cup flour
- 1/8 cup grated Parmesan
- 1/2 tsp dried thyme
Dijon Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp grated Parmesan
- 1 cup milk of choice (almond milk used here)
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce (optional)
Extras
- Toothpicks
Instructions
- Preheat oven to 350°F.
- Lay chicken thighs inside-facing-up and season with salt and pepper.
- Place half a slice of ham on each thigh, then top with Swiss cheese.
- Fold the chicken over the filling and secure with a toothpick.
- Drizzle olive oil into a baking dish and set aside.
Coating
- Crack an egg into a shallow bowl and whisk.
- In a second bowl, combine panko, flour, Parmesan and thyme.
- Dip each stuffed thigh in egg, then coat with the crumb mixture and place in the baking dish.
- Bake for 35 minutes or until golden and cooked through. Remove toothpicks before serving.
Dijon Sauce
- In a small saucepan, melt butter over low-medium heat. Whisk in flour and cook for 2 minutes.
- Add milk, Parmesan, Dijon mustard and Worcestershire sauce. Whisk until smooth and thickened. Taste and adjust seasoning.
- Plate the chicken and spoon the sauce over each piece. Serve and enjoy.
Notes
Helpful tips
- Set out toothpicks on a small plate before you begin to keep things tidy.
- Thighs are recommended for juiciness, but breasts work if preferred.
- Black Forest ham adds a pleasant, slightly smoky flavor; use any good-quality ham.
- Swiss is classic, but Muenster or provolone are tasty alternatives.
- Trim excess fat from thighs for a cleaner presentation.
Mustard sauce tips
- Don’t let the butter brown when starting the sauce.
- Cook the flour for 2 minutes after whisking it into the butter.
- Whisk until the sauce thickens and becomes smooth before serving.
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Nutrition
First published in November of 2016.