Easy Oven Baked Chicken Cordon Bleu Recipe with Creamy Dijon Sauce
I created this super easy baked Chicken Cordon Bleu recipe as a solution for a quick weeknight dinner. If you’re craving restaurant quality Chicken Cordon Bleu without the hassle of frying, this recipe is perfect for you. This easy oven-baked version still delivers all the crispy cheesy goodness you love without over-complicating the classic French dish.
Made with just a few simple ingredients, this recipe is an easy way to impress your guests or family without getting overwhelmed in the kitchen. Perfect for any weeknight dinner or even a special occasion. No deep fryer required!
Why You’ll Love this Recipe
You have minimal prepping. This recipe is mostly dump and bake in a large casserole dish. You’ll need to prepare the chicken by cutting the breast in half and pounding to 1/2″ thickness, mix the mayonnaise and Dijon mustard and mix the breadcrumb topping. But that’s it! Then it’s just layering the ingredients. This recipe is so easy!
It’s also a healthier alternative to deep frying. Not only is baking Chicken Cordon Bleu going to be a healthier option, it’s also less maintenance. No standing over the fryer waiting for the chicken to be done. Simply stick it in the oven and wait for it to bake to an internal temperature of 165 degrees Fahrenheit.
Ingredients for the Perfect Chicken Cordon Bleu
Chicken breasts, honey or tavern ham and Swiss cheese are the simple ingredients you’ll need to make this recipe along with your kitchen stock ingredients including sea salt, black pepper, mayonnaise, Dijon mustard, seasoned Panko breadcrumbs and grated Parmesan cheese.
For the Chicken Cordon Bleu sauce, you’ll only need ingredients that are on the kitchen stock list including salted butter, Dijon mustard, Chicken Bouillon, grated parmesan cheese, black pepper, water and cornstarch. Hopefully you’ll have these on hand if you’re using the kitchen stock system I created. If not, it’s okay! You don’t have to use it, but it could save you a lot of time and money in the kitchen by having certain ingredients on hand.
I plan this recipe whenever the deli meats and cheeses are on sale. When I can find a good price, I buy extra and then I also plan for ham and cheese sandwiches at lunch the same week. That way I’m buying one product in bulk and saving money by using it for multiple meals.
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
Best Side Dishes to Serve with Chicken Cordon Bleu
Garlic mashed potatoes, roasted vegetables or even a light salad are all great side dishes for this meal. For our family, I usually pair this dinner with my parmesan cheese noodles and sauteed green beans. If you want to have less carbs, ditch the noodles and double up the vegetables.
How to Store & Reheat Chicken Cordon Bleu for Meal Prepping
Storing Chicken Cordon Bleu
Store in an airtight container for up to 3 days.
Freezing Chicken Cordon Bleu
Did you know you can freeze this recipe? After the Chicken Cordon Bleu has cooled completely, wrap each piece individually in plastic wrap and store in an airtight container or freezer-safe bag. Use within two months.
Reheating Chicken Cordon Bleu
To reheat frozen Chicken Cordon Bleu that has been cooked, reheat in the oven at 350 degrees Farhenheit for 15-20 minutes until cooked through. You can also use the air fryer and reheat it for 8-12 minutes.
If you’re in a pinch, you can also use the microwave on medium heat for 1-2 minutes. I don’t recommend this method because it may soften the breadcrumb topping.
I hope you’ll enjoy these TWO RECIPES BELOW and share them with your friends. Let me know what you think in the comments below.
Chicken Cordon Bleu Sauce
Ingredients
- 2 tbsp Salted Butter
- ¼ cup Dijon Mustard
- 2 cups Warm Water
- 2 tsp Chicken Bouillon
- ¼ cup Grated Parmesan Cheese
- ¼ tsp Black Pepper
- 1½ tbsp Cornstarch
- 1 tbsp Cold Water
Instructions
- Warm water in small saucepan and dissolve chicken bouillon.
- Add in salted butter, Dijon mustard, parmesan cheese and black pepper. Let the flavors come together on low heat.
- In a small cup thoroughly mix together 1 tbsp of cornstarch and 1 tbsp cold water.
- Slowly pour corn starch and water into sauce. Simmer for 5 minutes.
- Serve warm either on top of chicken bouillon or on the side in a small dish for dipping.
Notes
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently warm on the stovetop. Add a splash of water if needed to maintain texture.
The BEST Chicken Cordon Bleu
Ingredients
- 2 Chicken Breasts Halved and pounded to ½" each.
- ½ tsp Sea Salt
- ½ tsp Black Pepper Divided
- 4 slices Swiss Cheese Thin
- 8 slices Honey or Tavern Ham Thin
- ¼ cup Mayonnaise I prefer Duke's
- 1 tbsp Dijon Mustard
- ½ cup Seasoned Panko
- ¼ cup Grated Parmesan Cheese
- Pam For spraying pan and the top of the panko mixture.
Instructions
- Preheat the oven to 400°F. Spray a 9"x13" casserole dish with cooking spray and set aside.
- Slice each chicken breast in half lengthwise and pound each to an even ½" thickness.
- Use the ½ tsp sea salt and ¼ tsp of the black pepper to sprinkle on the top and bottom of each chicken filet.
- Lay the filets in the greased casserole dish. Top each filet first with one slice of Swiss cheese and then two slices of folded ham.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, and remaining ¼ tsp of black pepper.
- Carefully spoon out and spread the mayonnaise mixture on top of the ham on each filet.
- Mix together the seasoned panko and parmesan cheese.
- Carefully pour the panko mixture on top of the mayonnaise mixture on each chicken filet. Use your fingers to gently press the mixture into the sauce. Spray the top of each with cooking spray to keep it in place.
- Bake in the oven for 20-25 minutes or until the middle of the filets reach an internal temperature of 165°F.
Find and follow Sweet Tea Meals us on social media
Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
