Chicken Cordon Bleu For One (2024)

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Whip up a gourmet single serving Chicken Cordon Bleu effortlessly. Perfectly portioned elegance with a burst of flavors, made just for you!

Our crispy baked Chicken Cordon Bleu features one tender chicken breast stuffed with ham and Swiss cheese topped with a crunchy coating and a simple sauce.

Why You’ll Love This Recipe

• Simple Ingredients: Although Chicken Cordon Bleu seems fancy, it’s very easy to make and is made using simple, easily accessible ingredients.
• Baked, not fried: A classic Chicken Cordon Bleu is pan-fried or deep-fried. We eliminate some of the fat by baking the chicken instead of cooking it on the stove in plenty of oil. You’ll think our version is fried – but it’s baked!
• Can Easily Be Doubled: If you’d like to make more than one Chicken Cordon Bleu, just double the ingredients.
• A Great Make-Ahead Meal: One of the wonderful things about this recipe is that you can assemble the chicken a few hours ahead and bake it when you’re ready.

What Is Chicken Cordon Bleu?

Although the name is French, Chicken Cordon Bleu is actually Swiss in origin. Cordon bleu means “blue ribbon” and the original version is made with veal.

Chicken Cordon Bleu Ingredients

To make “Chicken Cordon Bleu For One”, you will need:

• Chicken breast: We use 1 (6 to 8-ounce) split boneless, skinless chicken breast when making a single serving of Chicken Cordon Bleu.
• Ham: Use 1-2 thin slices of deli ham or prosciutto which is between 1 to 2-ounces.
• Swiss cheese: Use 1-2 thin slices of deli Swiss cheese which is approximately 1-ounce. Feel free to use Gruyere or white cheddar cheese instead.

For the breading:

• Breadcrumbs: The breadcrumbs are used to coat the chicken before baking. Use store-bought or homemade.
• Seasonings: Use kosher salt, black pepper, Italian seasoning, and garlic powder.
• Parmesan cheese: Grated Parmesan cheese adds a lovely flavor to the breading.
• Butter: Melted salted butter is used to coat the stuffed chicken cutlet before dredging it in the breadcrumbs. We also dot the breaded chicken with butter before baking. When the butter melts over the breadcrumbs, it helps to give the chicken its distinctive golden-brown crispy exterior.

Ingredients In Chicken Cordon Bleu Sauce

To make Chicken Cordon Bleu sauce, you will need:

• Butter: Use salted or unsalted butter.
• Flour: Use all-purpose flour.
• Milk: Either use whole milk, 1%, 2%, or skim.
• Dijon Mustard: Adds a tangy flavor to the sauce.
• Parmesan cheese: I use just 2 tablespoons of grated Parmesan cheese for great 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.

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.

1. Gather your ingredients. Heat the oven to 375° F (190° C). Generously coat a 5×5-inch baking dish or a 5×7-inch baking dish with nonstick spray or butter and set the dish aside. In a small bowl or on a plate, stir together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.

2. Prepare your workspace: Cover a cutting board with a sheet of plastic wrap. Place the chicken breast on top and cover it with an additional piece of plastic wrap.

This prevents splattering and keeps your cutting board clean.

3. Prepare the chicken: We want to stretch the chicken breast out almost twice its size and we do this by pounding the chicken with a mallet or rolling pin until the chicken breast is 1/4-inch thick.

It is important to pound the chicken to an even 1/4-inch thickness so that it cooks evenly and has a wider surface for the filling.

The chicken will seem very thin, but it will be easier to roll this way. Be careful not to hit the chicken too hard. As the meat becomes thinner, the easier it is to tear.

4. Top the chicken breast with 1-2 thin slices of ham and 1-2 thin slices of cheese.

5. Starting with the narrower side, roll up the chicken, tucking in the ham and cheese as you roll. Dip the chicken into the melted butter.

Feel free to use a few toothpicks to hold everything together if you feel it’s necessary. I usually don’t use toothpicks. It really depends on how thin you pound the chicken. Thinner cutlets are much easier to roll and stay secured without toothpicks.

6. Dredge the chicken roll completely in the breadcrumbs mixture gently patting as needed so that the crumbs adhere to all sides.

7. Place the chicken in the prepared baking dish and top with butter.

The butter that melts over the breadcrumbs will produce a crunchy golden-brown exterior.

8. Bake for 30-35 minutes, until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer.

9. Cover the chicken and let it rest while you make the cordon bleu sauce.

To make the sauce:

1. Melt butter over medium heat in a 1-quart saucepan. Add flour and cook, stirring frequently for 1 minute.

2. Add the milk and stir.
3. Add the dijon mustard and grated Parmesan cheese. Cook for 3 minutes, stirring constantly until thickened. The sauce will continue to thicken as it cools.

5. Remove from heat and add salt and pepper to taste. Serve with chicken.

Expert Tips

• Swiss cheese is best for this recipe because it melts but holds its shape well. Other melting cheeses like mozzarella will ooze out.
• For the best Chicken Cordon Bleu, we believe the ideal thickness of the chicken breast should be 1/4-inch. Thicker chicken cutlets will be too hard to roll and there will not be enough filling for the chicken.
• Be careful not to pound the chicken too thin with the meat mallet because it will tear apart.
• Chicken Cordon Bleu is often served with the rich dijon cream sauce, but if you’d like to leave it off feel free to do so.

Serving Suggestions

Pairing your Chicken Cordon Bleu with the right sides can elevate your meal:

• Salad: A fresh salad offers a refreshing contrast.
• Starch: Mashed potatoes or sautéed vegetables are classics.
• Drink: Enjoy with a glass of white wine or a crisp lager.

Recipe Variations

The versatility of Chicken Cordon Bleu means you can get creative:

• Tropical Twist: Stuff with ham and a pineapple slice, giving a Hawaiian touch.
• Crust: Swap breadcrumbs with finely crushed almonds for a nutty texture.
• Mediterranean Flavor: Use prosciutto and feta for a Mediterranean spin.
• Southwest Style: Incorporate pepper jack cheese and green chilies for a zesty kick.

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:

• Chicken breast: Baked Buffalo Chicken, Chicken Fajitas, Chicken and Dumplings, Chicken Spaghetti
• Breadcrumbs: Mini Meatloaf, Chicken Parmesan Tenders, Spaghetti and Meatballs, Mini Eggplant Parmesan
• Parmesan cheese: Broiled Tomatoes, Alfredo Sauce, Smashed Potatoes, Mini Lasagna
• Italian seasoning: Pork Tenderloin, Cioppino, Hamburger Casserole, Shepherd’s Pie
• Garlic powder: Hash Browns, Cheese Grits, Baked Pork Chop, Baked Shrimp
• Dijon mustard: Creamy Mustard Chicken, Roasted Salmon, Potato Salad, Poppy Seed Dressing
• Milk: Flan, Strawberry Milkshake, Biscuits, Macaroni and Cheese
• Ham: Ham and Cheese Dutch Baby, Ham and Cheese Scones
• Swiss cheese: Reuben Sandwich, Crustless Spinach Quiche, French Onion Soup, Frittata