Name: Creamy Chicken Cordon Bleu with 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; 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 mustard); 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

There’s something truly irresistible about a golden, crispy exterior giving way to melty Swiss cheese and savory ham inside. This Creamy Chicken Cordon Bleu with Dijon Sauce Recipe brings together all those classic flavors in a way that feels both fancy and totally doable for a weeknight. Let me share the secrets that make it shine each time I make it!

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 Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Top Tip
How to Serve Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Cordon Bleu with Dijon Sauce Recipe

Why You'll Love This Recipe

I’ve made many versions of chicken cordon bleu over the years, and this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe really hits the mark. It’s a perfect balance of crispy, creamy, tangy, and cheesy, all wrapped up in a classic French-inspired dish that anyone can pull off.

Perfectly Rolled & Juicy: Pounding the chicken thin and rolling it snugly keeps every bite tender and moist.
Crunchy, Flavorful Coating: The panko combined with parmesan and thyme creates a golden crust with tons of salty, herbaceous notes.
Rich Dijon Cream Sauce: The tanginess of dijon mustard pairs beautifully with the creamy sauce, making each bite pop in flavor.
Make-Ahead Friendly: You can prep it a day in advance and bake later, which is a game changer for busy evenings or entertaining.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is thoughtfully chosen to complement texture and flavor — from the Swiss cheese that melts like a dream to the herbs that add freshness. Here’s a quick rundown so you know what to look for when shopping.

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: Use thicker breasts so you can pound them evenly without tearing; this helps create a nice pocket for the fillings.
Black forest ham: Thin deli slices work best for easy rolling and that smoky, savory taste.
Swiss cheese: It melts perfectly and complements the ham without overpowering; sharp cheddar or gruyere are great alternatives if you want to mix it up.
All-purpose flour: Lightly coats the chicken for that first layer of crispiness and helps egg wash stick better.
Eggs: Seasoned eggs help the breadcrumb mixture cling to the chicken like a charm.
Panko breadcrumbs: They deliver crunch without heaviness, making the crust satisfyingly crispy.
Parmesan cheese: Adds a salty, nutty kick that browns beautifully in the oven.
Fresh thyme: Brings delicate herbal notes that brighten the whole dish.
Olive oil: Helps toast the breadcrumbs to a perfect gold.
Fresh parsley: Adds a fresh, green touch to garnish and balance richness.
Butter and garlic: Form the aromatic base for the dijon cream sauce.
Low-sodium chicken broth: The sauce base, allowing control over saltiness.
Heavy cream: Makes the sauce luscious and silky.
Dijon mustard & yellow mustard: Give that signature tang and depth, making the sauce pop.
Honey: Balances the mustard’s tartness with a touch of sweetness.
Cornstarch mixed with broth: Thickens the sauce to a perfect pouring consistency.

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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 the best parts about this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is how easy it is to tweak for your tastes or what you have on hand. I often change up the cheese or experiment with spices to keep things interesting.

Add a pinch of smoked paprika: I love how a bit of smoky warmth enhances the breadcrumb crust when I’m craving a slightly different flavor profile.
Use Gruyère or sharp cheddar: Both add depth and melt beautifully, giving the dish a new twist without losing its classic charm.
Swap ham for prosciutto: For a saltier, more delicate cured meat, prosciutto works like a dream.
Make it gluten-free: Swap panko for crushed gluten-free crackers or almond flour for a tasty and safe alternative.

Step-by-Step: How I Make Creamy Chicken Cordon Bleu with 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: Pound the Chicken to Perfection

I like to place each chicken breast between two sheets of plastic wrap and gently pound it out to an even ¼-inch thickness. This is key! Use the flat side of your meat mallet and take your time so you don’t tear the chicken. Even thickness helps them cook uniformly and makes rolling easier.

Step 2: Layer Ham and Cheese

Lay two slices of Black Forest ham over each flattened breast, then sprinkle about ½ cup of shredded Swiss cheese on top. Leave a little border around the edges—that will help contain the fillings when you roll.

Step 3: Roll It Up Tight

Starting from the small end, roll the chicken snugly toward the other side, tucking in the ham and chicken edges so the cheese stays put while baking. I wrap each roll in plastic wrap “tootsie-roll” style and chill in the fridge for at least 30 minutes. Trust me, this extra step makes all the difference—it helps your chicken keep its shape and makes rolling in the breading easier.

Step 4: Bread Like a Pro

Set up three shallow dishes: seasoned flour, beaten eggs seasoned lightly with salt and pepper, and a mixture of panko, parmesan, fresh thyme, olive oil, salt, and pepper. Remove your chicken from the fridge and unwrap. Roll each piece in flour, shake off excess, dunk into egg, then coat thoroughly with the panko mixture, pressing gently so it sticks well. This triple coating creates the perfect golden, crispy crust you’re aiming for.

Step 5: Bake to Juicy Perfection

Place your breaded chicken rolls on a greased or foil-lined rimmed baking sheet, then bake at 400°F (200°C) for about 30 to 35 minutes until the internal temperature hits 165°F. If you see the top browning too much too soon, just tent with foil halfway through cooking. Once out of the oven, let it rest for a few minutes before slicing.

Step 6: Simmer the Dijon Cream Sauce

While your chicken bakes, melt butter in a saucepan and sauté minced garlic for about 20 seconds until fragrant. Pour in chicken broth and simmer until reduced by half—this concentrates the flavor beautifully. Stir in heavy cream, dijon mustard, yellow mustard, honey, and the cornstarch mixture. Whisk continuously until it thickens to a silky texture. Keep warm and reheat gently if needed when ready to serve.

Top Tip

From my experience making this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe, a few extra little steps make all the difference between a good meal and a wow-worthy dinner.

Chill Before Breading: Wrapping and chilling the rolled chicken helps it hold together so the cheese stays inside and breading sticks evenly.
Monitor Browning Closely: If the coating browns too fast, pop a foil tent over the chicken to avoid burning without sacrificing crispiness.
Use an Instant-Read Thermometer: It’s the best way to ensure juicy chicken—you want 165°F inside but don’t want to overcook.
Plug Cheese Leaks: If you notice cheese starting to ooze out while baking, tuck a small crumpled piece of aluminum foil in the gap to seal it.

How to Serve Creamy Chicken Cordon Bleu with Dijon Sauce Recipe

chicken cordon bleu - Serving Suggestion

Garnishes

I typically sprinkle fresh chopped parsley right over the sliced chicken. It adds a pop of color and a fresh herbal lift that contrasts beautifully with the richness of the sauce and cheese. Sometimes, I also add a tiny drizzle of extra Dijon mustard alongside the dish for an extra zing.

Side Dishes

This dish pairs perfectly with simple roasted green beans or asparagus — their crispness cuts through the creamy sauce wonderfully. I also love serving it alongside creamy mashed potatoes or a light lemony arugula salad to keep the meal balanced and fresh.

Creative Ways to Present

For a special occasion, I like slicing the cordon bleu into rounds and arranging them on a platter with a drizzle of sauce and fresh herbs. It makes a wonderful, elegant presentation that’s perfect for dinner parties or date nights at home.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 3 days. This ensures the coating stays as crisp as possible and the flavors hold up nicely.

Freezing

This recipe freezes well before baking — I usually prepare and bread the chicken rolls, wrap them individually in plastic wrap and foil, then freeze. When I’m ready, I bake them straight from frozen, adding a few extra minutes to the cooking time.

Reheating

To keep that crispy crust when reheating, I pop slices in a 350°F oven for about 10 minutes until heated through. Avoid microwaving if you can — it tends to soggy the crust. Warm the dijon sauce gently on the stovetop before serving.

Frequently Asked Questions:

Can I make this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe gluten-free?

Absolutely! Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Just be sure to double-check all other ingredients (like mustard and broth) to keep it gluten-free.

What can I use instead of Swiss cheese?

Sharp cheddar and Gruyère are excellent substitutes that melt well and bring their own unique flavors to the dish. I’ve even combined two cheeses before for extra richness!

How do I prevent cheese from leaking out during baking?

Wrapping the rolled chicken tightly and chilling it before breading really helps. If you notice any seams where cheese leaks, you can plug them with a small crumpled piece of aluminum foil before baking.

Can I prepare this recipe ahead of time?

Yes! Prepare, roll, wrap, and chill the chicken up to 1 day in advance. Keep it wrapped tightly in the fridge. When you’re ready, just bread and bake it. This makes dinner prep a breeze!

Final Thoughts

I genuinely love how this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe combines familiar, comforting flavors with a bit of French flair. It’s one of those dishes that instantly feels special but isn’t intimidating to make. Next time you want to impress yourself or company, give this a try—you’ll find it’s a delicious, impressive dish that keeps everyone coming back for seconds.