There’s something timeless about Chicken Cordon Bleu — tender chicken breasts stuffed with melty cheese and savory ham, all wrapped in a golden, crisp breadcrumb crust.
This recipe, inspired by Ina Garten’s approach to classic comfort food, brings just the right amount of elegance and ease to your dinner table.
It’s perfect for a cozy weeknight meal or a dinner party that calls for something a little more special. And the best part? You don’t need fancy techniques or ingredients.
Just simple, good-quality elements layered together and baked to perfection — the Ina way.
Why You’ll Love This Recipe
This Chicken Cordon Bleu is crispy on the outside, tender and juicy inside, and packed with the classic flavors of ham and Swiss cheese — but with a few Barefoot Contessa–style upgrades: Dijon mustard, fresh thyme, and a light, buttery crumb topping.
It’s also kid-approved and freezer-friendly. You can prep the chicken ahead of time, freeze it, and bake it straight from the freezer — perfect for busy families and meal preppers alike.
What You’ll Need
- 4 boneless, skinless chicken breasts
- 4 slices of good-quality deli ham
- 4 slices of Swiss or Gruyère cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Salt and pepper, to taste
- ¾ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Toothpicks or kitchen twine (for securing)
Pro Tips
- Pound the chicken evenly to about ¼-inch thickness — this helps it cook evenly and roll up easily.
- Use Gruyère for extra flavor, or even smoked gouda for a unique twist.
- Freeze before baking if you want to prep ahead — they go straight from freezer to oven!
- Secure the rolls tightly with toothpicks or kitchen twine to hold the filling inside while baking.
- Let them rest for 5 minutes before slicing to help the cheese settle and keep everything neat.
Tools You’ll Need
- Cutting board
- Meat mallet or rolling pin
- Small bowls for dredging
- Baking sheet or casserole dish
- Toothpicks or twine
- Tongs or spatula
Substitutions and Variations
- Cheese: Swap Swiss for Gruyère, provolone, or mozzarella.
- Ham: Use prosciutto for a saltier, more gourmet flavor.
- Breadcrumbs: Regular breadcrumbs work, but panko gives a crispier texture.
- Gluten-free: Use gluten-free breadcrumbs and flour substitutes.
Make Ahead Tips
You can assemble the chicken rolls up to 2 days ahead and store them in the fridge, covered. Or freeze them on a tray until solid, then transfer to a bag.
When ready to bake, cook from frozen at 375°F for 35–40 minutes.
Instructions
1. Prep the Chicken
Place each chicken breast between two pieces of parchment or plastic wrap. Pound with a meat mallet or rolling pin until about ¼ inch thick. Season lightly with salt and pepper.
2. Add Mustard, Ham, and Cheese
Spread a thin layer of Dijon mustard on each chicken breast. Add a slice of ham and a slice of cheese on top. Sprinkle with fresh thyme.
3. Roll and Secure
Roll each breast tightly, tucking in the sides if possible. Secure with toothpicks or tie with kitchen twine.
4. Dredge and Coat
Set up three shallow bowls: one with flour, one with beaten eggs, one with panko mixed with melted butter. Dip each roll in flour, then egg, then panko, coating evenly.
5. Bake
Preheat oven to 375°F. Place coated rolls on a greased baking sheet or dish. Bake for 25–30 minutes until golden and cooked through (internal temp of 165°F).
6. Slice and Serve
Let rest 5 minutes. Remove toothpicks or twine, then slice into rounds and serve warm with a simple salad or your favorite sides.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F until warmed through.
To freeze, wrap uncooked rolls individually and bake straight from frozen when needed.
Recipe FAQs
Q: Can I make this without toothpicks?
Yes — just roll tightly and place seam side down. If needed, use kitchen twine to secure.
Q: What’s the best way to reheat leftovers?
The oven is best to keep the crust crisp — 325°F for 10–15 minutes works great.
Q: Can I pan-fry instead of bake?
Absolutely. Use medium heat and cook until golden and the internal temp hits 165°F, turning carefully.
Q: What’s the difference between Swiss and Gruyère?
Gruyère is slightly nuttier and melts beautifully — great for a gourmet twist.
Elegant, Easy, and Totally Delicious
This Ina Garten–inspired Chicken Cordon Bleu brings comfort and elegance together in one crispy, cheesy bite.
Whether you serve it for guests, make it ahead for the freezer, or turn a weeknight into something special, this dish is guaranteed to impress without the stress.