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Need a meal everyone, and I mean everyone, will eat? This Easy Chicken Cordon Bleu Recipe will bring everyone to the table, no questions asked. The ham and swiss are stuffed right in the top of the breasts, making this recipe easy to make while looking like a million bucks.
My youngest doesn’t care for meat and eats it only under duress, and he LOVES this dish. In fact when I make it he wants me to send the leftovers in his lunch, not realizing there are no leftovers.
With hungry teens in the house, you might do it best by doubling this recipe.
Can you Bake Chicken Cordon Bleu?
YES YES YES! I never deep fat fry in my old farmhouse, the stench seems to linger, so I’m always on the lookout for recipes that don’t involve a fryer. I love this recipe too. It’s so fast and easy, and it looks like a million bucks on the table.
This is an Easy Chicken Cordon Bleu Recipe
Why is this an Easy Chicken Cordon Bleu Recipe?? Oh, so many timesavers!
- you don’t pound the chicken out flat to roll it up
- no deep fat frying, baking only!
- not breaded, therefore no possible leaks
- no sauce
- just stuff, bake, sprinkle with panko and bake five more minutes
Baked Chicken Cordon Bleu for 4
You can see I only used 2 chicken breasts for this recipe because they were giant. Have no fear you CAN make four breasts instead of two, as long as the total weight is still about 2 total pounds. I like to make it with 2 breasts, and serve slices for dinner.
Do use boneless skinless chicken breasts with this recipe. I don’t recommend chicken thighs for it, you need the lean chicken breast for stuffing full of ham and cheese. You could use bone-in breasts but you’d have to bone them to make it so quick cooking.
Make these Baked Stuffed Chicken Breasts Keto!
To make these baked stuffed chicken breasts just leave out the panko bread crumbs. The recipe works fine without that little bit of crunch to it. I wouldn’t recommend using an almond meal to get a crunch, I think it wouldn’t get crispy.
- 1 teaspoon olive oil
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon salt
- Tablespoon Good Mustard, like a stone ground or dijon
- 2 ounces ham slices, roughly chopped-you can substitute low salt ham and you can add more ham
- 4 ounces shredded swiss cheese, divided
- 1/2 cup Panko bread crumbs
- preheat oven to 400˚
- lightly oil an ovenproof baking dish or skillet
- prepare chicken breasts by slicing deeply but not through across the chicken breasts to make pockets for stuffing
- mix the pepper, garlic, and salt together, and sprinkle over the breasts, rub it in well
- divide the mustard between the breasts and rub it in
- stuff the ham evenly in all the pockets of the chicken
- then stuff half of the cheese in as well
- place in the prepared dish or cast-iron skillet
- bake at 400˚ for 20-25 minutes or until the chicken is almost cooked through, look for clear juices to drain
- sprinkle the rest of the cheese over the chicken, divide the panko over the top of the chicken
- put it back in the oven to brown up for about another 5 minutes
- once it's browned it's done
- slices and serve while hot
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