Name: Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: French-American
Ingredients: 4 (7 to 8 oz each) boneless chicken breasts; 8 slices (12 oz) black forest ham (deli cut), such as Boars Head; 8 oz shredded Swiss cheese; 1/4 cup all-purpose flour; Salt and black pepper to taste; 2 large eggs; 1 cup heaping panko breadcrumbs; 1/3 cup fine grated (1.4 oz) parmesan cheese; 2 tsp chopped fresh thyme; 1 Tbsp olive oil; 1 Tbsp chopped fresh parsley for garnish; 1 Tbsp butter; 1 Tbsp minced garlic; 1 1/4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 Tbsp dijon mustard; 1 Tbsp prepared yellow mustard (or another 1 Tbsp dijon); 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

There’s something just so comforting about a classic like this Chicken Cordon Bleu with Creamy Dijon Sauce Recipe. The crispy coating, gooey cheese, savory ham, and that rich, tangy sauce make it a dish that feels fancy but is totally manageable at home.

The image shows a white oval plate filled with multiple slices of a rolled dish. Each slice has three clear layers: a crispy golden-brown breadcrumb outer layer, a thick soft pale pink middle layer of ham, and a thick white inner layer. The slices are neatly placed in rows on the plate and are sprinkled with small dark green chopped herbs on top. The plate sits on a white marbled surface with a dark green cloth and a vintage silver fork nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
Top Tip
How to Serve Chicken Cordon Bleu with Creamy Dijon Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Cordon Bleu with Creamy Dijon Sauce Recipe

Why You'll Love This Recipe

I’ve made this Chicken Cordon Bleu with Creamy Dijon Sauce Recipe more times than I can count, and it never fails to impress. It’s the perfect balance of flavors and textures that you can serve for a cozy weeknight or a weekend dinner party.

Every Bite is a Delight: Crispy outside, melty Swiss cheese, and salty ham wrapped in juicy chicken — it’s a flavor party.
Creamy Dijon Sauce: That sauce ties everything together beautifully with a tangy, creamy kick that’s better than any store-bought option.
Impressive But Doable: It looks restaurant-worthy but you don’t need fancy skills or weird ingredients to pull it off.
Make-Ahead Friendly: You can prep the chicken rolls ahead, chill them, and bake when ready — perfect for stress-free entertaining.

Ingredients & Why They Work

The ingredients in this Chicken Cordon Bleu with Creamy Dijon Sauce Recipe are simple, but when combined, they create magic. Using quality ham, Swiss cheese, and fresh herbs makes a huge difference, and the homemade sauce is where it all shines.

Flat lay of four plump boneless chicken breasts, eight slices of thinly folded pink black forest ham, a pile of shredded pale yellow Swiss cheese, a small mound of white all-purpose flour on a simple white ceramic plate, two large whole uncracked brown eggs, a heaping scoop of golden panko breadcrumbs mixed with light beige grated parmesan and scattered fresh green thyme leaves on a white ceramic shallow dish, a small sprig of bright green parsley, a small white bowl filled with glossy golden olive oil, a small white bowl of creamy pale yellow Dijon mustard, a small white bowl of smooth pale yellow prepared yellow mustard, a small white bowl of amber honey, a small white bowl of pale yellow butter cubes, a small white bowl of minced white garlic, a small white bowl with clear low-sodium chicken broth, a small white bowl of rich white heavy cream, a small white bowl containing fine white cornstarch, fresh cracked black pepper and coarse salt sprinkled gently on white ceramic dishes, all elements arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken breasts: Pounded thin, they make rolling easy and ensure even cooking without drying out.
Black Forest ham slices: Adds smoky, savory flavor — deli-quality works best for tenderness.
Swiss cheese: Melts beautifully and adds that classic nutty flavor; sharp cheddar or gruyere also work great if you want to switch it up.
All-purpose flour: For the initial coating, it helps the egg and breadcrumbs stick better.
Eggs: Bind the panko crumb coating to the chicken perfectly.
Panko breadcrumbs: Give a crisp, light texture that’s better than regular breadcrumbs.
Parmesan cheese: Mixed into the breading, it amps up the flavor and creates a golden crust.
Fresh thyme and parsley: Bring earthy freshness that brightens the whole dish.
Olive oil: Keeps the breadcrumbs golden and helps them brown evenly.
Butter and garlic: The base for the sauce, adding richness and aroma.
Chicken broth: Reducing it concentrates flavor, giving depth to the sauce.
Heavy cream: Makes the sauce lusciously creamy and smooth.
Dijon mustard and yellow mustard: Provide tang and a touch of spice; the combo balances the honey’s sweetness.
Honey: Sweetens the sauce just enough for contrast.
Cornstarch: Thickens the sauce to that perfect silky finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chicken Cordon Bleu with Creamy Dijon Sauce Recipe is how adaptable it is. Over time, I’ve tweaked it with different fillings and even tweaked the sauce for extra zip. Give it your spin and make it truly yours!

Variation: I once swapped ham for prosciutto and added a bit of pesto under the cheese — it was heavenly and perfect for a more Mediterranean twist.
Cheese swap: Sharp cheddar or gruyere add boldness if you’re after a stronger cheese flavor.
Make it gluten-free: Use gluten-free panko or crushed nuts in place of breadcrumbs for a fantastic gluten-free version.
Spice it up: Add a pinch of smoked paprika or cayenne to the breadcrumb mix for a little kick in every bite.

Step-by-Step: How I Make Chicken Cordon Bleu with Creamy Dijon Sauce Recipe

The image shows a white plate with two thick slices of a rolled dish coated in a golden brown crumb layer, each slice revealing layers of pale pink ham and light yellow melted cheese inside, topped with a creamy yellow sauce and small green herb pieces. On the left side of the plate, there is a neat pile of bright green, cooked green beans with a slight shine. The plate is placed on a white marbled surface with a dark green cloth in the background and a metallic fork partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Pound the Chicken

The key to a successful chicken cordon bleu is pounding the chicken breasts evenly—about ¼ inch thick. I like to put each breast between two sheets of plastic wrap and gently pound with the flat side of a meat mallet. Be careful not to tear the chicken; a gentle but firm rhythm does the trick.

Step 2: Layer Ham and Cheese and Roll

Once the chicken is nice and even, place two quarters of the ham slices over each breast, followed by a generous ½ cup of shredded Swiss cheese. Leave about a ½-inch gap around the edges so it’s easier to roll. Starting from the smaller end, roll it tightly, tucking the ham and chicken ends in so the cheese stays put while baking. Wrap each roll tight in plastic wrap to secure its shape and pop them in the fridge for at least 30 minutes to firm up.

Step 3: Bread Your Chicken Rolls

Get three dishes ready: one with seasoned flour, another with beaten eggs, and the last with your panko breadcrumb mixture (panko, parmesan, thyme, olive oil, salt, and pepper). Rolling the chilled chicken first in flour, then egg, then the breadcrumb mix ensures a crunchy, golden crust. Make sure to press the breadcrumbs well to coat every side.

Step 4: Bake to Perfection

Place the breaded chicken on a greased baking sheet (or one lined with foil for easier clean-up). Bake at 400°F (about 200°C) for 30 to 35 minutes, or until the internal temperature hits 165°F. To avoid browning the top too much, tent foil over if needed—especially near the end. Let it rest a few minutes before slicing.

Step 5: Whip Up That Creamy Dijon Sauce

While the chicken bakes, melt butter in a saucepan and sauté garlic just until fragrant, about 20 seconds. Pour in chicken broth and simmer till it reduces by half (about 10 minutes). Stir in cream, Dijon, yellow mustard, honey, and the cornstarch slurry. Keep whisking until it thickens up luxuriously. Season to taste with salt and pepper, then keep warm until your chicken is ready to serve.

Top Tip

After making this recipe a few times, I noticed certain small tweaks make all the difference between just good and absolutely delicious cordon bleu.

Chicken Pounding: Don’t rush this step; pounding evenly ensures juicy chicken that cooks uniformly without tough edges.
Plastic Wrap Wrap: I wrap the rolled chicken like a tootsie roll—snug with twisted ends—to keep fillings inside and maintain shape during chilling.
Breadcrumb Mix: Toss the panko with olive oil and parmesan for an ultra-crisp crust that browns nicely in the oven.
Foil Tent: If the crust browns too quickly, tent foil over the baking sheet near the end to prevent burning while cooking through.

How to Serve Chicken Cordon Bleu with Creamy Dijon Sauce Recipe

Chicken Cordon Bleu - Serving Suggestion

Garnishes

I like sprinkling fresh chopped parsley over the top right before serving to add a pop of color and a subtle herbal freshness that complements the rich chicken and creamy sauce beautifully.

Side Dishes

Roasted asparagus or green beans and a light garlic mashed potato are my go-to sides with this dish. They’re simple yet elegant, and the mild sides let the chicken and sauce really shine.

Creative Ways to Present

For a dinner party, I slice the chicken rolls into rounds and fan them out on the plate. Drizzle the creamy Dijon sauce artistically and sprinkle a few fresh thyme leaves on top. It’s a beautiful presentation that feels special but is so easy!

Make Ahead and Storage

Storing Leftovers

I cool leftover chicken completely before wrapping tightly in plastic wrap and storing in an airtight container in the fridge. It stays good for about 3 days, and reheating gently keeps it from drying out.

Freezing

This recipe freezes wonderfully—just wrap the rolled chicken before breading and freezing. When you’re ready, thaw overnight, then bread and bake fresh. If breaded and cooked, freeze leftovers in airtight containers and thaw gently before reheating.

Reheating

I reheat leftovers in a low oven (around 325°F) to keep the crust crispy and the filling warm without drying. Microwave tends to make the breading soggy, so the oven is my go-to.

Frequently Asked Questions:

Can I use different types of cheese in this Chicken Cordon Bleu with Creamy Dijon Sauce Recipe?

Absolutely! While Swiss cheese is traditional, sharp cheddar, gruyere, or even mozzarella are great alternatives depending on the flavor you want. Just make sure it melts well.

How do I prevent the cheese from leaking out?

Wrapping the chicken rolls tightly in plastic wrap and chilling them before breading helps keep the fillings secure. You can also use a small trick of plugging any small gaps with crumpled foil before baking.

Can I prepare this recipe ahead of time?

Yes! You can assemble, roll, and wrap the chicken up to a day ahead and keep it refrigerated. Just bread and bake when ready to serve for best texture.

What’s the best way to reheat leftover Chicken Cordon Bleu?

The oven is best for reheating to maintain a crispy crust. Heat at 325°F (160°C) until warmed through, about 15-20 minutes, instead of microwaving, which can make the breading soggy.

Final Thoughts

This Chicken Cordon Bleu with Creamy Dijon Sauce Recipe is like a little celebration on a plate every time I make it. It’s the kind of dish you’re proud to serve to guests or enjoy on a quiet night with a glass of wine. Honestly, I think you’ll find it irresistible and might just tuck it into your regular rotation. Give it a try—you won’t regret it!