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Enjoy a delightful twist on the classic Chicken Cordon Bleu, tailored for a single serving. This recipe transforms the traditional, often fried dish into a healthier, baked version without sacrificing the crispy, golden exterior and the tender, flavorful interior. Layered with a slice of ham and Swiss cheese inside a perfectly seasoned chicken breast, and coated with a crunchy breadcrumb crust, this dish brings a touch of elegance to any meal, made just right for one.
Enjoy Chicken Cordon Bleu alongside a refreshing Cucumber Salad, creamy Mashed Potatoes, and flavorful Sautéed Green Beans for a well-rounded and delicious meal.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires minimal effort and kitchen tools, making it perfect for busy weeknights or anyone new to cooking.
- Single Serving: No need to worry about leftovers! This recipe is perfectly portioned for one person.
- Baked, Not Fried: We use baking instead of frying for a healthier and lighter version of the classic dish.
- Flavorful and Satisfying: The combination of tender chicken, melty cheese, and crispy breading is sure to please.
- Make-Ahead Friendly: Assemble the chicken Cordon Bleu ahead of time and bake it when you’re ready to eat.
What Is Chicken Cordon Bleu?
Chicken Cordon Bleu is a dish made with thinly pounded chicken breast filled with ham and cheese, then breaded and cooked. The name translates to “Blue Ribbon,” a nod to the blue ribbon traditionally awarded for excellence in cooking.
Ingredients
If you have any ingredients leftover from this single serve Chicken Cordon Bleu recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken breast: For a single serving of Chicken Cordon Bleu, use one split boneless, skinless chicken breast, weighing between 6 to 8 ounces. If you’ve got an extra chicken breast, use it in Kung Pao Chicken, Greek Chicken, Chicken Paprika.
- Ham: Use 1-2 thin slices of deli ham or prosciutto, totaling 1 to 2 ounces. Leftover ham can be used in Ham and Cheese Sliders or a Ham and Cheese Dutch Baby.
- Swiss cheese: Add 1-2 thin slices of deli Swiss cheese, roughly 1 ounce.This cheese melts beautifully and holds its shape well, making it ideal for this recipe. Leftover Swiss cheese can be added to a Reuben Sandwich or a Crustless Spinach Quiche. Mozzarella can be used as a substitute, but it may ooze out more during baking.
Breading Ingredients
- Breadcrumbs: The breadcrumbs are used to coat the chicken before baking. Use store-bought or homemade. If you don’t have breadcrumbs, use crushed crackers or crushed cornflakes.
- Seasonings: Enhance the breading with a mix of kosher salt, black pepper, Italian seasoning, and garlic powder for added flavor.
- Parmesan cheese: Incorporate grated Parmesan cheese into the breading for a delicious, cheesy taste.
- Butter: Melted salted butter is used to coat the stuffed chicken cutlet before it’s covered in breadcrumbs, and then, bits of softened butter are placed over the breaded chicken before baking. This method ensures the chicken develops a golden-brown, crispy exterior as the butter melts over the breadcrumbs during baking.
Chicken Cordon Bleu Sauce Ingredients
- Butter: Choose between salted or unsalted butter based on your preference.
- Flour: Stick with all-purpose flour for the base of the sauce.
- Milk: You can use any variety, including whole milk, 1%, 2%, or skim milk, depending on what you have on hand or your dietary needs.
- Dijon Mustard: Incorporate this for a zesty, tangy kick in the sauce.
- Parmesan cheese: Add just 2 tablespoons of grated Parmesan cheese to infuse the sauce with a rich, savory flavor.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Chicken Cordon Bleu with Apple: Add thinly sliced apples between the chicken and cheese for a touch of sweetness and a delightful flavor twist.
- Chicken Cordon Bleu with Prosciutto and Goat Cheese: Replace the ham with thinly sliced prosciutto and swap the Swiss cheese for creamy goat cheese for a more sophisticated flavor profile.
- Chicken Kiev: Skip the ham altogether and stuff the chicken breast with a mixture of softened butter, fresh herbs, and garlic for a classic Chicken Kiev variation.
How To Make Chicken Cordon Bleu For One
These step-by-step photos and instructions help you visualize how to make Chicken Cordon Bleu . See the recipe box below for ingredient amounts and full recipe instructions.
- Preparation: Start by preheating your oven to 375° F (190° C). Prepare a 5×5-inch or 5×7-inch baking dish by coating it generously with nonstick spray or butter. In a small bowl or on a plate, mix together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Setting Up Workspace: Lay a sheet of plastic wrap on a cutting board. Place the chicken breast on it and cover it with another plastic wrap sheet. This prevents splattering and keeps your cutting board clean.
- Flattening the Chicken: Using a mallet or rolling pin, gently pound the chicken breast to about 1/4-inch thickness. Aim for an even thickness to ensure uniform cooking and to create enough surface area for the filling. Be careful as the chicken gets thinner to avoid tearing it.
- Adding Filling: Place 1-2 thin slices of ham and 1-2 thin slices of cheese on top of the flattened chicken breast.
- Rolling the Chicken: Start rolling the chicken from the narrower end, making sure to keep the ham and cheese tucked in. Dip the rolled chicken in melted butter. If the chicken is very thin or doesn’t stay rolled, use toothpicks to secure it.
- Breading the Chicken: Gently roll the chicken in the breadcrumb mixture, ensuring it’s fully coated. Pat gently so the crumbs stick to all sides.
- Baking Preparation: Place the breaded chicken in the prepared baking dish. Drizzle or dot the top with additional butter for a golden-brown crust.
- Baking: Bake for 30-35 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
9. Resting: Once baked, let the chicken rest for a few minutes while you prepare the Cordon Bleu sauce.
Make the Cordon Bleu Sauce:
- Melt Butter: In a 1-quart saucepan, melt the butter over medium heat.
- Add Flour: Sprinkle in the flour and stir continuously for 1 minute to prevent lumps.
- Pour in Milk: Gradually add the milk, stirring constantly to combine smoothly.
- Flavor with Mustard and Cheese: Mix in the Dijon mustard and grated Parmesan cheese. Keep stirring for about 3 minutes, until the sauce thickens. It will continue to thicken after removing from heat.
- Season: Remove the saucepan from the heat. Add salt and pepper to taste.
- Serve: Drizzle the sauce over a cooked chicken breast.
Expert Tips
- Choosing Cheese: We prefer using Swiss cheese in this recipe as it melts beautifully while maintaining its shape. Cheeses like mozzarella, which melt more readily, may ooze out during cooking.
- Chicken Breast Thickness: Aim for a 1/4-inch thickness of the chicken breast. If the cutlets are too thick, they become difficult to roll, and you might not have enough room for the filling.
- Handling Chicken: When using a meat mallet to thin the chicken, be gentle. If pounded too thin, the chicken can easily tear, making it hard to roll with the fillings.
- Sauce Option: Chicken Cordon Bleu traditionally pairs well with a rich Dijon cream sauce. However, it’s completely optional. Feel free to serve it without the sauce if you prefer.
Frequently Asked Questions
Although you can use any oven-safe baking dish that will easily hold the chicken, I use a 5×7-inch baking dish or a 5×5-inch baking dish.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Use a meat thermometer to check the internal temperature. It should reach 165°F.
Yes. If you’re planning to make Chicken Cordon Bleu, you can conveniently prepare it up to one day in advance. Once you’ve assembled your dish, store it in the refrigerator, where it can remain for up to 24 hours before you need to cook it. Remember to save any extra breadcrumbs from the assembling process. Keep these breadcrumbs aside, as they might come in handy for a final roll of the chicken just before cooking. When you’re ready to cook, take the chicken out of the refrigerator and allow it to reach room temperature. Doing this while your oven is preheating ensures that the chicken cooks evenly and perfectly.
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:
If you’ve tried this easy Chicken Cordon Bleu recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please 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
For The Chicken Cordon Bleu
- non-stick spray , 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
To make the Chicken Cordon Bleu
- Preparation: Start by preheating your oven to 375° F (190° C). Prepare a 5×5-inch or 5×7-inch baking dish by coating it generously with nonstick spray or butter. In a small bowl or on a plate, mix together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Setting Up Workspace: Lay a sheet of plastic wrap on a cutting board. Place the chicken breast on it and cover it with another plastic wrap sheet.
- Flattening the Chicken: Using a mallet or rolling pin, gently pound the chicken breast to about ¼-inch thickness. Aim for an even thickness to ensure uniform cooking and to create enough surface area for the filling. Be careful as the chicken gets thinner to avoid tearing it.
- Adding Filling: Place 1-2 thin slices of ham and 1-2 thin slices of cheese on top of the flattened chicken breast.
- Rolling the Chicken: Start rolling the chicken from the narrower end, making sure to keep the ham and cheese tucked in. Melt 1 tablespoon of butter in a bowl. Dip the rolled chicken in the butter.If the chicken is very thin or doesn't stay rolled, use toothpicks to secure it.
- Breading the Chicken: Gently roll the chicken in the breadcrumb mixture, ensuring it's fully coated. Pat gently so the crumbs stick to all sides.
- Baking Preparation: Place the breaded chicken in the prepared baking dish. Drizzle or dot the top with ½ tablespoon of butter for a golden-brown crust.
- Baking: Bake for 30-35 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
- Resting: Once baked, let the chicken rest for a few minutes while you prepare the Cordon Bleu sauce.
To make the Cordon Bleu Sauce
- Melt Butter: In a 1-quart saucepan, melt the butter over medium heat.
- Add Flour: Sprinkle in the flour and stir continuously for 1 minute to prevent lumps.
- Pour in Milk: Gradually add the milk, stirring constantly to combine smoothly.
- Flavor with Mustard and Cheese: Mix in the Dijon mustard and grated Parmesan cheese. Keep stirring for about 3 minutes, until the sauce thickens. It will continue to thicken after removing from heat.
- Season: Remove the saucepan from the heat. Add salt and pepper to taste.
- Serve: Drizzle the sauce over a cooked chicken breast.
Notes
- Choosing Cheese: We prefer using Swiss cheese in this recipe as it melts beautifully while maintaining its shape. Cheeses like mozzarella, which melt more readily, may ooze out during cooking.
- Chicken Breast Thickness: Aim for a 1/4-inch thickness of the chicken breast. If the cutlets are too thick, they become difficult to roll, and you might not have enough room for the filling.
- Handling Chicken: When using a meat mallet to thin the chicken, be gentle. If pounded too thin, the chicken can easily tear, making it hard to roll with the fillings.
- Sauce Option: Chicken Cordon Bleu traditionally pairs well with a rich Dijon cream sauce. However, it’s completely optional. Feel free to serve it without the sauce if you prefer.
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.
This was so easy to make and so good! I was home alone and bored so I decided to make it, ended up perfect!!
Wow! It was so good, and I didn’t have to do math to figure out how much of everything was needed for only 1 person 🙂
The pounding was a great frustration outlet after a difficult week. Although my ‘rolled’ Chicken Cordon Bleu was not as pretty as yours ( it looked like a rolly polly pin-cushion with all the toothpicks) but the butter and breadcrumbs sealed the cracks.
Thanks so much for creating the recipes on the site. I’m looking forward to more satisfying cooking adventures for 1.
I’m so happy you enjoyed it, Sharon – and I agree, the pounding is a great stress releaser.
Loved the chicken. Can this be made with veal cutlet?
Thank you! A veal cutlet should work just fine.
I’m not much into cooking because it’s not much fun for 1. I fixed this it was pretty easy and quick. Didn’t have Swiss cheese I had pepperjack cheese. It turned out well. It was delicious and I will make it again. Thank you for the recipe
I’m so happy you enjoyed it.
This was awesome! I ran out of bread crumbs so I just crumbled up some fresh bread slices! I was scared it wouldn’t turn out, but it did! I’m so proud of myself!
What a wonderful idea! I’m so happy you enjoyed it and thank you so much for your feedback.
I’ve never made Chicken Cordon Bleu before and decided to give it a shot. Wow! This was amazing. I loved it so much that I made it again this week. It was so easy and flavorful. I cooked mine in the air fryer @ 350 for 16 minutes and my chicken came out perfect. I used a whole grain mustard in the sauce and we loved it. Thank you for sharing.
Going to try this, sounds delicious.
Sounds so good and easy.
Fabulous Thank you 😊
Great recipe.