Chicken Cordon Bleu is one of those recipes that feels a little fancy but is totally doable in your own kitchen. You get juicy, tender chicken wrapped around slices of ham and melty cheese, coated in a crisp, golden breadcrumb crust. It’s hearty and comforting without being overly heavy, and baking it instead of frying keeps things a little lighter. Add the creamy Dijon yogurt sauce on top, and you’ve got a dish that hits all the right notes—crispy, savory, and tangy.
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I love making this recipe when I want something a little special that still works for a casual family dinner or when friends are coming over. It feels impressive, but it’s easy enough to pull together without a ton of stress. You can even prep the rolls ahead of time and keep them chilled until you’re ready to bake, or freeze them if you’re planning further out. It’s a reliable dish that works whether I’m feeding a few or stretching it for a crowd.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Cordon Bleu with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find making this Chicken Cordon Bleu at home completely doable, even if it’s your first time trying it.
Flatten and Season the Chicken
Place pieces of chicken breasts between two sheets of plastic wrap or parchment paper. I use this BPA-free plastic wrap as it clings well and doesn’t tear. For parchment, I use these pre-cut parchment sheets because they’re easy to grab and don’t curl at the edges.
Use a meat mallet or a rolling pin to gently pound the chicken until it’s about ¼ inch thick and even throughout to help the chicken cook evenly and roll up easily. A heavy-duty meat mallet like this one makes the job fast and mess-free without tearing the meat.
This wooden rolling pin also works and gives me more control over the meat’s thickness. Once flattened, season both sides with a good pinch of salt and pepper.
Assemble the Chicken Rolls
Lay slices of Emmental cheese right over the center of each fillet, then a slice of ham on top of the cheese. Starting at the wider end, roll the chicken into a tight log and insert toothpicks along the edge to keep it sealed.
You want the chicken rolls to hold their shape as they bake. I like using these sturdy bamboo toothpicks that don’t splinter or bend while securing the rolls.
Prepare the Breading Station
Grab two shallow bowls—one for the large egg and one for the breadcrumb mixture. A couple of wide-bottomed shallow bowls like these make it easier to coat everything evenly without making a mess.
Mix the bread crumbs with paprika and dried oregano for an extra layer of flavor and color in the first bowl. In the second bowl, whisk the egg until smooth.
Bread the Chicken
Take each rolled chicken fillet and dip it into the beaten egg, making sure it’s fully coated. I sometimes use a silicone pastry brush to gently coat each roll with egg before dipping it into the crumbs if I want more control.
If you don’t want to get your fingers messy, this pair of tongs with silicone tips also helps and makes this step easier. Let the excess egg drip off, then roll it in the seasoned breadcrumbs, pressing gently so the coating sticks well on all sides.
Place the breaded rolls on a wire rack set over a rimmed baking sheet—this allows air to circulate and keeps the bottoms from getting soggy. I use this metal baking rack because it holds up well to heat and doesn’t warp in the oven.
I also use this rimmed baking sheet as it catches any drips and gives the rack a stable base for baking. Lightly spray the tops with oil to help them brown evenly and crisp up in the oven. I keep a refillable oil spray bottle like this on hand so I can mist just the right amount.
Bake Until Cooked Through
Preheat your oven to 400°F (200°C). Bake the chicken rolls for 30 to 35 minutes, or until they’re golden on the outside and fully cooked inside; you’re aiming for an internal temperature of 160°F.
This reliable digital meat thermometer gives me peace of mind and helps me keep the chicken from overcooking. Make sure to start checking around 30 minutes so the chicken fillets stay moist—overbaking can dry them out.
If they’re browning too fast before the center is done, loosely cover them with foil near the end to prevent burning and allow the chicken to cook through evenly. I use this heavy-duty foil that doesn’t tear or slide off easily.
Mix the Sauce
While the chicken’s in the oven, prepare the mustard-yogurt cream sauce by stirring together the Greek yogurt, Dijon mustard, and honey in a small bowl. The result is a creamy, tangy sauce that balances out the rich, crispy chicken just right.
Rest and Slice
Once the chicken fillets are out of the oven, let them rest for a couple of minutes so the juices can settle and the cheese has a chance to firm up slightly. This helps keep everything from spilling out when you slice.
Once cooled slightly, carefully transfer them from the rack to a clean cutting board. I use a non-slip cutting board for this, so I have enough space to work without anything sliding around.
Then remove the toothpicks and slice each roll into even rounds so they’re easy to serve and to show off the melty cheese and ham inside. A sharp carving knife like this gives clean, even cuts without dragging the filling out.
Serve Fresh
Serve warm with a generous spoonful of the yogurt-dijon sauce over the top, and add a sprinkle of fresh parsley if you’d like a pop of color. Enjoy!
If you’re bringing this to a potluck or gathering, pack the sliced rolls into a hard-sided container to keep everything in place during the drive. Then slide it into an insulated casserole carrier like this to keep it warm until serving.
Recipe Notes and Expert Tips
I’ve made this recipe quite a few times, and here are the little tips that really help things go smoothly from start to finish:
- Use skinless chicken breasts: Start with boneless, skinless chicken breasts so they’re easy to pound flat and roll without extra trimming or prep.
- Pound the chicken evenly: Pounding the chicken to an even thickness helps it cook evenly and makes rolling easier. Thinner pieces hold their shape better, too.
- Swap or layer the cheese: Use slices of Swiss cheese in place of Emmental, or combine the two for extra melt and flavor. Just keep them thin to avoid overflow when slicing.
- Secure the rolls: Toothpicks help keep everything in place while baking. Just make sure to remove them before serving.
- Choose your crumbs wisely: Use plain or seasoned breadcrumbs for a classic coating, or go with panko breadcrumbs if you want a crunchier, lighter texture.
- Season the breadcrumbs: A bit of paprika and oregano in the breadcrumbs adds subtle flavor and gives the coating a nice golden color.
- Use a rack if you can: Baking the chicken on a rack helps air circulate underneath, so you don’t end up with soggy bottoms.
- Don’t skip the oil spray: Lightly mist the coated chicken with a neutral cooking oil, like vegetable oil, to help the breadcrumb crust turn golden and crispy even without frying.
How to Store Leftovers
Store the chicken fillets and sauce separately so the fillets don’t lose their crispy coating. You can let them chill in the refrigerator for up to 3-4 days. I like using these lidded glass airtight containers since they stack easily and don’t fog up or leak in the fridge.
For best results when reheating, use the oven or an air fryer for the chicken to keep it crisp; microwaving can make it soggy. You can use the microwave or a skillet to heat up the sauce. I use this nonstick skillet to gently warm the sauce without scorching or sticking.
You can also freeze the cooked rolls: wrap them tightly in plastic wrap and foil, then store in a freezer-safe container for up to 3-4 months. I like using these durable freezer containers since they don’t crack or get brittle at cold temps. Thaw in the fridge overnight before reheating.
What to Serve With Chicken Cordon Bleu
You’ve got lots of options here—this dish goes well with mashed potatoes, roasted veggies, or a simple green salad. Steamed green beans or grilled asparagus are easy sides that balance out the richness of the chicken.
If you’re after something heartier, try rice pilaf, herbed couscous, or even a light pasta tossed with olive oil and garlic. A glass of dry white wine, like Chardonnay or Sauvignon Blanc, pairs nicely and cuts through the creamy sauce.
More Easy Recipes for You to Try at Home
I’ve got plenty more flavor-packed, reliable chicken recipes just like this one that are easy to make and worth keeping in your regular rotation.
- Baked Chicken Thighs
- Greek Chicken Kabobs
- Marry Me Chicken Orzo
- Buttermilk Fried Chicken
- Maple Dijon Chicken Sheet Pan
Chicken Cordon Bleu
Add Preferred SourceEquipment
Ingredients
- 4 chicken breast filet
- ½ cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt & pepper to taste
- 4 slices Deli ham
- 4 slices Emmental cheese
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Fresh parsley for garnish if desired
- Spray oil
Instructions
- Start by placing the chicken breast fillets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet until they’re about ¼ inch thick and even throughout. Season both sides of the fillets with salt and pepper.4 chicken breast filet, Salt & pepper
- Lay a slice of ham and a slice of Emmental cheese over the center of each fillet. Roll the chicken tightly from the wider end, securing each roll with toothpicks to help hold its shape during cooking.4 slices Emmental cheese, 4 slices Deli ham
- In a shallow bowl, mix together the breadcrumbs with paprika and dried oregano. In a separate bowl, whisk the egg until smooth.1 cup breadcrumbs, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 egg
- Working one at a time, coat each chicken roll with the beaten egg, then roll it in the seasoned breadcrumbs until fully covered. Arrange the breaded rolls on a baking rack placed over a sheet pan and spray lightly with oil to help crisp them in the oven.Spray oil
- Meanwhile, prepare the sauce by stirring together Greek yogurt, Dijon mustard, and honey in a small bowl until smooth and creamy. Set it aside for serving.½ cup Greek yogurt, 2 tablespoons Dijon mustard, 1 tablespoon honey
- Preheat your oven to 400°F (200°C). Bake the chicken rolls for 30 to 35 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 160°F (70°C). If they brown too quickly, tent them loosely with foil during the final minutes of baking.
- Once done, remove the toothpicks and serve the chicken hot, drizzled with the mustard-yogurt sauce and garnished with chopped fresh parsley if desired.Fresh parsley
Notes
- Use skinless chicken breasts: Start with boneless, skinless chicken breasts so they’re easy to pound flat and roll without extra trimming or prep.
- Pound the chicken evenly: Pounding the chicken to an even thickness helps it cook evenly and makes rolling easier. Thinner pieces hold their shape better, too.
- Swap or layer the cheese: Use slices of Swiss cheese in place of Emmental, or combine the two for extra melt and flavor. Just keep them thin to avoid overflow when slicing.
- Secure the rolls: Toothpicks help keep everything in place while baking. Just make sure to remove them before serving.
- Choose your crumbs wisely: Use plain or seasoned breadcrumbs for a classic coating, or go with panko breadcrumbs if you want a crunchier, lighter texture.
- Season the breadcrumbs: A bit of paprika and oregano in the breadcrumbs adds subtle flavor and gives the coating a nice golden color.
- Use a rack if you can: Baking the chicken on a rack helps air circulate underneath, so you don’t end up with soggy bottoms.
- Don’t skip the oil spray: Lightly mist the coated chicken with a neutral cooking oil, like vegetable oil, to help the breadcrumb crust turn golden and crispy even without frying.
