Baked chicken cordon bleu is a healthier alternative to the classic French dish. It takes just 30 minutes to make chicken cordon bleu bake!.
It is a classic French dish made with thin pieces of chicken rolled in slices of ham and cheese. It is based on a dish from Switzerland. Then, the chicken is breaded, pan-fried, and topped with a creamy Dijon sauce.
For a healthier alternative, my recipe is for a baked chicken dish instead of fried. Also, rather than using a dairy and fat-laden bechamel sauce, this sauce is made with maple syrup and mustard.
Have you ever struggled with getting that perfect golden crust on your chicken cordon bleu while making sure the inside is thoroughly cooked? I know I have! After several attempts (and a few disappointing dinners), I’ve finally cracked the code on how long to cook chicken cordon bleu in a convection oven This classic dish doesn’t have to be intimidating – with the right technique and timing, you’ll be serving restaurant-quality meals right from your home kitchen
The Quick Answer: Cooking Time and Temperature
For those in a hurry, here’s what you need to know
In a convection oven that has already been heated to 375°F (190°C), cook chicken cordon bleu for 25 to 35 minutes, or until the internal temperature reaches 165°F (74°C).
There’s more to perfecting this dish than just setting a timer, though. Let’s look at the specifics that will make your chicken cordon bleu taste amazing.
Why Convection Ovens Make a Difference
Before we get into specific cooking times, it’s important to understand why convection ovens are actually amazing for dishes like chicken cordon bleu.
The beauty of convection cooking is all about that circulating hot air. Unlike conventional ovens where heat just rises, convection ovens use fans to distribute heat evenly throughout the cooking space. This gives you:
- More even cooking and browning
- Elimination of hot spots
- Potentially shorter cooking times
- Better crisping of the breadcrumb coating
Because of this, your chicken cordon bleu will cook more evenly and get that beautiful golden crust that we all love.
Preparation Steps for Success
Getting perfect results starts before your chicken even goes in the oven:
1. Thawing Is Essential
I can’t stress this enough – never cook chicken cordon bleu from frozen in your convection oven! I tried this once and ended up with chicken that was burnt on the outside and still frozen in the middle. Not a good experience for my dinner guests!
Make sure your chicken is completely thawed. For best results, thaw it overnight in the refrigerator. This ensures even cooking and prevents that dreaded scenario where the outside browns too quickly while the inside remains undercooked.
2. Even Thickness Matters
If you’re making homemade chicken cordon bleu or have store-bought pieces that vary in thickness, take a moment to gently pound the thicker portions. This simple step helps everything cook at the same rate.
3. Prep Your Baking Sheet Properly
Line your baking sheet with parchment paper before placing your chicken cordon bleu. This prevents sticking and makes cleanup so much easier! Trust me, you’ll thank yourself later when you’re not scrubbing cheese that’s welded itself to your pan.
The Step-by-Step Cooking Process
Now let’s get to the actual cooking! Here’s my foolproof process:
1. Preheat Properly
Always preheat your convection oven to 375°F (190°C). Don’t rush this step! A properly preheated oven is key to getting that immediate sear on the outside of your chicken.
2. Strategic Placement
Place your chicken cordon bleu pieces on the prepared baking sheet, making sure to leave some space between them. This allows the hot air to circulate properly around each piece.
3. Timing and Temperature Monitoring
This is where the magic happens:
- Start checking the internal temperature after about 25 minutes
- Use a reliable meat thermometer inserted into the thickest part of the chicken
- Be careful to avoid touching the ham or cheese filling with the thermometer
- Continue cooking until you reach the safe internal temperature of 165°F (74°C)
4. The Essential Rest Period
Once your chicken has reached the right temperature, remove it from the oven and let it rest for 5-10 minutes before serving. During my early cooking days, I often skipped this step and ended up with all the delicious cheese oozing out onto the plate instead of staying in the chicken where it belongs!
This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish. You can tent the chicken loosely with foil during this time to keep it warm.
Troubleshooting Common Issues
Even with perfect timing, sometimes things don’t go exactly as planned. Here are some common issues and how to fix them:
Problem: Browning Too Quickly
If you notice your chicken cordon bleu is browning too rapidly before it’s cooked through, simply tent it loosely with aluminum foil. This slows down the browning while allowing the inside to continue cooking.
Problem: Not Browning Enough
If your chicken isn’t developing that beautiful golden crust, try brushing it lightly with melted butter before breadcrumbing, or give it a light spray with cooking oil before putting it in the oven.
Problem: Cheese Leaking Out
If you find the cheese is escaping during cooking, make sure you’ve sealed your chicken properly. Using toothpicks to secure the openings can help prevent cheese leakage. Also, make sure you’re not overcooking, as prolonged cooking can cause more cheese to leak out.
Delicious Recipe to Try
Here’s a fantastic chicken cordon bleu recipe adapted from Lou Lou Girls that works perfectly in a convection oven:
Ingredients:
For the chicken:
- 4 small chicken breasts
- 8 slices of swiss cheese
- 8 slices of ham (or 4 thick slices)
- Salt and pepper to taste
For the breadcrumb coating:
- 1 1/2 cups Panko breadcrumbs
- 2 eggs
- 4 tsp plain flour
- Oil spray
For the Dijon cream sauce:
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp finely grated parmesan cheese
Directions:
- Preheat your convection oven to 350°F.
- Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 5 minutes or until light golden. Remove and transfer to a bowl immediately.
- Cut a pocket into each chicken breast. Fold each cheese slice in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket and secure with toothpicks. Season with salt and pepper.
- Whisk together egg and flour. Dip chicken into this mixture, then coat thoroughly with the toasted panko breadcrumbs.
- Transfer to a baking sheet lined with parchment paper and spray lightly with oil.
- Bake for 25-30 minutes, or until golden brown and cooked through (internal temp of 165°F).
- While the chicken is cooking, prepare the sauce: Melt butter over medium heat, add flour and cook for 1 minute. Add half the milk and whisk until smooth. Add remaining milk, mustard, and cheese. Cook for 3 minutes, whisking constantly, until thickened.
- Let the chicken rest for 5-10 minutes after removing from the oven, then serve topped with the Dijon cream sauce.
Frequently Asked Questions
Can I use a conventional oven instead of a convection oven?
Yes, you can! If using a conventional oven, increase the temperature by 25°F (to 400°F) and be prepared for a slightly longer cooking time. You’ll also need to rotate the baking sheet halfway through cooking to ensure even browning.
Can I use an air fryer instead of a convection oven?
Of course! An air fryer works the same way as a convection oven: it moves hot air around. Lower the temperature by about 25°F, to 350°F, and check on it after 20 minutes. Keep a close eye on it because air fryers cook food faster than convection ovens.
What’s the best way to reheat leftover chicken cordon bleu?
To reheat without drying it out, place in a preheated oven at 325°F (160°C) until warmed through (about 15 minutes). You can also use a microwave, but the breading won’t stay as crisp. I usually cover with a damp paper towel in the microwave to help retain moisture.
Can I make chicken cordon bleu ahead of time?
Yes! You can prepare it up to the breading stage, then refrigerate for up to 24 hours before cooking. This is great for entertaining – just remember to add a few extra minutes to the cooking time if you’re starting with cold chicken.
Why We Love This Dish
There’s a reason chicken cordon bleu has remained such a popular dish over the years. The combination of tender chicken, salty ham, and melty swiss cheese wrapped in a crispy coating is simply irresistible. When cooked perfectly in a convection oven, it’s the kind of meal that makes regular weeknight dinners feel special.
The best part? Once you master the timing, it’s really not difficult to make. And that sauce… oh my goodness, that Dijon cream sauce elevates this dish to a whole new level!
Final Thoughts
Cooking chicken cordon bleu in a convection oven doesn’t have to be intimidating. With the right timing (25-35 minutes at 375°F), proper preparation, and attention to internal temperature, you’ll achieve perfect results every time.
Remember, the keys to success are:
- Complete thawing before cooking
- Proper preheating of your convection oven
- Monitoring internal temperature
- Allowing for rest time after cooking
We’d love to hear how your chicken cordon bleu turns out! Do you have any special tricks or variations that make this dish extra special in your home? Let us know in the comments!
Video: making chicken cordon bleu bake
It may seem intimidating, but this recipe is actually quite simple to make. Just roll ham and cheese inside pounded chicken breasts, then coat with sauce and breadcrumbs and bake! To see the process from start to finish, watch the video located in the recipe card at the bottom of this post!.
Prep the ingredients
- If the chicken breasts are very big, cut them in half lengthwise first. Then, put the chicken between two pieces of plastic wrap and use a mallet or rolling pin to pound it until it’s very thin.
- Next, in a small bowl, mix the mustard, maple syrup, and pepper together with a whisk.
- Spread about half of the mixture over the chicken breasts with a basting brush.
Roll up the chicken
- Cover each chicken breast with a slice of ham and cheese.
- Two or three toothpicks should be pushed through the top of each breast to hold it all together.
- Use the rest of the mustard sauce to brush on each roll, then cover it in Panko dough.
Bake and serve
- Spread oil over the chicken roll-ups in a baking dish that has been greased.
- Put some wine or chicken stock in the bottom of the dish. This helps to keep the chicken moist as it cooks.
- Cover with foil and bake until cooked through. Then, serve with the pan drippings and your preferred sides.
What’s in chicken cordon bleu bake?
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Choose chicken breasts that are free of bones and skin because they will need to be pounded into small pieces to make rolling easier. Veal or pork can also be used instead.
- Ham slices: Lean meat has less fat, so it’s not as likely to get greasy or fall apart in the chicken.
- I like to use Fontina or Swiss cheese, but Gouda and Gruyere are also great.
- White pepper—It doesn’t taste as spicy as black pepper, but the main reason to use it is so the flecks don’t show up in the sauce. You can use ground black pepper instead of white pepper if you don’t have any.
- Bread crumbs made of panko—These give the chicken a nice crunch even though it’s not fried. They do have some carbs, so if you don’t want to go over your limit, try almond meal or crushed pork rinds instead.
