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This easy Chicken Cordon Bleu recipe features a tender chicken breast filled with ham and Swiss cheese, rolled up, coated in breadcrumbs, and baked until crisp and golden. It’s a lighter, single serving version of the classic dish that delivers rich flavor in every bite.
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one person—no leftovers, no waste.
- Baked, Not Fried: A lighter version of the classic dish with the same great flavor.
- Flavorful and Satisfying: Tender chicken, melted cheese, and crispy breading in every bite.
I absolutely love this Chicken Cordon Bleu recipe and I’m so excited to share it with you. It’s made with a thin, tender chicken breast filled with slices of ham and melty Swiss cheese, then rolled, breaded, and baked until golden. It’s simple to make and feels incredibly special—like something you’d order at a nice restaurant. The name means “blue ribbon,” and to me, it truly earns one every time I make it.
Serve with:
Featured Comment
“I’ve never made Chicken Cordon Bleu before and decided to give it a shot. Wow! This was amazing.”
– Renee
Ingredients
If you have any ingredients leftover from this single serve Chicken Cordon Bleu recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken breast: Use 1 boneless, skinless chicken breast (6 to 8 ounces). If you have extra, use it in Kung Pao Chicken, Greek Chicken, Chicken Paprika.
- Ham: Use 1 to 2 thin slices of deli ham or prosciutto (1 to 2 ounces). Leftovers work well in Ham and Cheese Sliders or a Ham and Cheese Dutch Baby.
- Swiss cheese: Add 1 to 2 thin slices of Swiss cheese (about 1 ounce). It melts well and holds its shape. Mozzarella can be used instead but may leak out more. Use leftover Swiss in a Reuben Sandwich or a Crustless Spinach Quiche.
Breading Ingredients
- Breadcrumbs: Use store-bought or homemade breadcrumbs. Crushed crackers or cornflakes can be used as substitutes.
- Seasonings: Mix kosher salt, black pepper, Italian seasoning, and garlic powder into the breadcrumbs for flavor.
- Parmesan cheese: Adds a cheesy layer to the breading.
- Butter: Use melted salted butter to coat the stuffed chicken before breading. Then dot with softened butter before baking to help it crisp and brown.
For the Chicken Cordon Bleu Sauce
- Butter: Salted or unsalted—your choice.
- Flour: Use all-purpose flour to form the base of the sauce.
- Milk: Any kind—whole, 2%, 1%, or skim.
- Dijon Mustard: Adds a zesty, tangy flavor.
- Parmesan cheese: Use 2 tablespoons to give the sauce a rich, savory taste.
Recipe Variations
Try these simple variations to switch up the flavors while using the same basic method:
- With Apple: Add thin slices of apple between the chicken and cheese for a hint of sweetness.
- With Prosciutto and Goat Cheese: Use prosciutto instead of ham and swap Swiss for goat cheese for a richer, more refined flavor.
- Chicken Kiev: Leave out the ham and fill the chicken with a mix of softened butter, garlic, and fresh herbs.
How To Make Chicken Cordon Bleu
These photos and instructions help you visualize how to make this recipe . See the recipe box below for ingredient amounts and full recipe instructions.
- Prep the Oven and Dish: Preheat oven to 375°F (190°C). Lightly grease a 5×5-inch or 5×7-inch baking dish with nonstick spray or butter.
- Make the Breading: In a small bowl or plate, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Set aside.
- Flatten the Chicken: Place the chicken breast between two sheets of plastic wrap on a cutting board. Gently pound it to 1/4-inch thickness using a meat mallet or rolling pin. Try to make it an even thickness to help it cook evenly.
- Add Ham and Cheese: Remove the top layer of plastic wrap. Lay 1 to 2 slices of ham and 1 to 2 slices of cheese over the chicken.
- Roll the Chicken: Starting at the narrow end, roll the chicken up tightly, keeping the filling inside. Dip the rolled chicken in melted butter. If needed, secure it with toothpicks.
- Bread the Chicken: Roll the buttered chicken in the breadcrumb mixture, pressing gently so the coating sticks.
- Prepare for Baking: Place the breaded chicken in the baking dish. Dot or drizzle the top with extra butter.
- Bake: Bake for 30 to 35 minutes, or until the internal temperature reaches 165°F. A meat thermometer gives the most accurate result.
9. Rest: Let the chicken rest for a few minutes while you make the sauce.
How to Make the Cordon Bleu Sauce
- Melt Butter: In a 1-quart saucepan over medium heat, melt the butter.
- Add Flour: Stir in the flour and cook for 1 minute, stirring constantly.
- Add Milk: Gradually pour in the milk while whisking until smooth.
- Finish the Sauce: Stir in Dijon mustard and Parmesan cheese. Cook for about 3 minutes, stirring often, until the sauce thickens. It will continue to thicken slightly off heat.
- Season and Serve: Remove from heat and season with salt and pepper to taste. Spoon the sauce over the baked chicken and serve.
Expert Tips
- Cheese Choice: Swiss cheese is best for this recipe—it melts well but holds its shape. Softer cheeses like mozzarella may leak out during baking.
- Chicken Thickness: Pound the chicken to about 1/4 inch thick. Thicker pieces are harder to roll and won’t hold the filling as well.
- Pounding Chicken: Be gentle when flattening. If the chicken gets too thin, it can tear and be difficult to roll.
- Sauce Note: The Dijon cream sauce is traditional but optional. The chicken is still delicious without it.
Frequently Asked Questions
Yes, you can assemble the chicken, cover it, and refrigerate it for up to 24 hours before baking.
Make sure the chicken is rolled tightly and secured with toothpicks if needed. Avoid overfilling.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Tried this single serving Chicken Cordon Bleu recipe or another from One Dish Kitchen? Rate it and share your thoughts in the comments!
If you snap a photo, tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Cordon Bleu For One
Equipment
- 5×7 inch baking dish (or use a baking dish that will hold your piece of chicken)
Ingredients
- non-stick spray or butter for greasing the baking dish
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 (6-8-ounce) boneless skinless chicken breast
- 1 thin slice deli ham (about 1-2 ounces)
- 1 thin slice Swiss cheese (about 1 ounce)
- 1 ½ tablespoon salted butter -divided
For the Chicken Cordon Bleu Sauce
- 1 tablespoon salted butter
- 1 tablespoon all-purpose flour
- ½ cup milk
- 1 tablespoon dijon mustard
- 2 tablespoons grated Parmesan cheese
Instructions
- Prep the Oven and Dish: Preheat oven to 375°F (190°C). Lightly grease a 5×5-inch or 5×7-inch baking dish with nonstick spray or butter.
- Make the Breading: In a small bowl or plate, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Set aside.
- Flatten the Chicken: Place the chicken breast between two sheets of plastic wrap on a cutting board. Gently pound it to 1/4-inch thickness using a meat mallet or rolling pin. Try to make it an even thickness to help it cook evenly.
- Add Ham and Cheese: Remove the top layer of plastic wrap. Lay 1 to 2 slices of ham and 1 to 2 slices of cheese over the chicken.
- Roll the Chicken: Starting at the narrow end, roll the chicken up tightly, keeping the filling inside. Melt 1 tablespoon of butter and dip the rolled chicken in it to coat. If needed, secure the roll with toothpicks.
- Bread the Chicken: Roll the buttered chicken in the breadcrumb mixture, pressing gently so the coating sticks.
- Prepare for Baking: Place the breaded chicken in the baking dish. Dot or drizzle the top with extra butter.
- Bake: Bake for 30 to 35 minutes, or until the internal temperature reaches 165°F.
- Rest: Let the chicken rest for a few minutes while you make the sauce.
Make the Cordon Bleu Sauce
- Melt Butter: In a 1-quart saucepan over medium heat, melt the butter.
- Add Flour: Stir in the flour and cook for 1 minute, stirring constantly.
- Add Milk: Gradually pour in the milk while whisking until smooth.
- Finish the Sauce: Stir in Dijon mustard and Parmesan cheese. Cook for about 3 minutes, stirring often, until the sauce thickens. It will continue to thicken slightly off heat.
- Season and Serve: Remove from heat and season with salt and pepper to taste. Spoon the sauce over the baked chicken and serve.
Notes
- Chicken Thickness: Pound the chicken to about 1/4 inch thick. Thicker pieces are harder to roll and won’t hold the filling as well.
- Pounding Chicken: Be gentle when flattening. If the chicken gets too thin, it can tear and be difficult to roll.
- Sauce Note: The Dijon cream sauce is traditional but optional. The chicken is still delicious without it.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this tonight for my hubby. He love Chicken Cordon Bleu. We paired garlic mashed potatoes and a great cucumber onion tomato salad with it. Super delicious! This one is a keeper.
Excellent! I added some lemon juice to the sauce.