Name: Cordon Bleu Chicken with Dijon Cream Sauce Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French-American
Ingredients: 4 medium chicken breasts (6-7 oz. each); 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head); 1 1/4 cups freshly shredded Swiss Gruyere cheese; Toothpicks; Fresh parsley for garnish (optional); 1 1/4 cups panko breadcrumbs; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons unsalted butter; 1/3 cup freshly grated Parmesan cheese; 1 teaspoon dried basil; 1/2 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons olive oil; 1 cup low sodium chicken broth; 1 tablespoon cornstarch; 1 cup heavy cream (or evaporated milk or half and half mixed with 1 tablespoon cornstarch); 1 tablespoon Dijon mustard; 1 teaspoon dried parsley; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper

There's something truly comforting about the rich flavors and tender texture in this Cordon Bleu Chicken with Dijon Cream Sauce Recipe. From the melty cheese inside to the tangy, creamy sauce drizzled on top, it's a dish that feels fancy without the fuss—perfect for anytime you want to impress yourself or others at the dinner table.

The image shows four pieces of breaded rolled chicken cut to reveal layers inside, each piece having a crunchy golden-brown outer crust with specks of herbs, a layer of pale pink ham folded inside, and melted light yellow cheese with a slightly stretchy texture in the center, garnished with small green parsley bits. The pieces are arranged in a line on a white plate with brown rim, alongside a colorful salad with green, orange, and purple shredded vegetables, and a portion of mashed potatoes seen on the side; the background has a white marbled texture. 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 Cordon Bleu Chicken with Dijon Cream Sauce Recipe
Top Tip
How to Serve Cordon Bleu Chicken with Dijon Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cordon Bleu Chicken with Dijon Cream Sauce Recipe

Why You'll Love This Recipe

I’ve made this recipe countless times, and what keeps me coming back is how it delivers that deliciously crispy exterior wrapped around juicy, flavorful chicken and gooey cheese. It really strikes the perfect balance between ease and elegance—no surprise that it’s a crowd-pleaser at my family dinners.

Decadent yet doable: You get that classic cordon bleu taste with a homemade touch that’s surprisingly simple to pull off.
The magic of the Dijon cream sauce: It’s creamy, tangy, and smooth—adding the perfect finishing touch that brings every bite to life.
Crunchy panko coating: Gives the chicken a wonderful texture that contrasts with the melty cheese and tender meat inside.
Great for gatherings or weeknights: You can prep ahead and bake it when you’re ready, making it versatile for busy days or special occasions.

The image shows three slices of rolled and crispy fried chicken with a golden brown crunchy crust. Inside, the chicken is light pink and filled with layers of thin pink ham. Creamy light tan sauce with specks of herbs and pepper covers the chicken slices. The dish is served on a white plate with mashed white potatoes on the side and some green leafy salad with shredded carrots in the background. The white marbled surface can be seen under the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cordon Bleu Chicken with Dijon Cream Sauce Recipe plays a role in building layers of flavor and texture—from juicy chicken breasts and smoky ham to the sharp Swiss Gruyere and nutty Parmesan in the crust. Here’s a quick rundown on why these come together so well.

Flat lay of four fresh medium chicken breasts with smooth pale pink skin, eight thin slices of natural Black Forest ham with rich marbling, a small white ceramic bowl filled with shredded Swiss Gruyere cheese that is pale yellow and finely grated, a small white bowl containing golden panko breadcrumbs, a small white bowl holding grated Parmesan cheese with a granular texture, three whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl with smooth pale yellow unsalted butter chunks, a small white bowl of thick creamy Dijon mustard, a small white bowl of amber-colored honey, a small white bowl of light golden chicken broth, a small white bowl of white cornstarch powder, a small white bowl with thick white heavy cream, and fresh bright green parsley sprigs arranged neatly, all 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

Chicken breasts: Pounding these thin ensures even cooking and makes rolling easier, helping you get that lovely filling-to-meat ratio.
Black Forest ham: Choose a good deli cut for smokiness and saltiness that complements the cheese and chicken.
Swiss Gruyere cheese: Its nutty, melty character is essential for the classic cordon bleu flavor and gooey texture inside.
Panko breadcrumbs: These crispen up nicely in the butter and olive oil, providing that golden, crunchy coating with extra lightness.
Parmesan cheese: Adds a salty, savory punch to the crust that enhances the overall flavor complexity.
Spices (basil, parsley, garlic powder, paprika, onion powder): A blend that seasons the breading perfectly without overpowering the other ingredients.
Dijon mustard and honey: The Dijon wash flavors the chicken's crust with a subtle tang and touch of sweetness that’s infectious.
Chicken broth and heavy cream: These form the base of the Dijon cream sauce, balancing richness with savory depth.

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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 reasons I adore this Cordon Bleu Chicken with Dijon Cream Sauce Recipe is how flexible it is. You can easily tweak things based on what you have or want, and the dish still dazzles every time.

Variation: Sometimes I swap Black Forest ham for prosciutto or even turkey slices when I’m craving something lighter or a bit different—both work surprisingly well!
Dietary adaptations: For a lower-fat option, try using evaporated milk or half-and-half mixed with cornstarch instead of heavy cream for the sauce—it still turns out creamy and delicious.
Seasonal changes: Add fresh herbs like thyme or tarragon to the breadcrumb mix to brighten the flavor in spring and summer.
Make it spicy: Mixing a pinch of cayenne or crushed red pepper flakes into the Dijon wash or breadcrumb mix adds a subtle heat kick I can’t resist.

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

Step 1: Prep Your Chicken Perfectly

Start with fresh, medium-sized chicken breasts and place each between two sheets of plastic wrap. Using a meat mallet (or the bottom of a heavy can), pound them gently until they're about ¼ inch thick and evenly flattened. This step is a game changer—making the chicken thin not only helps it cook evenly but also makes rolling a breeze, so your filling won’t spill out.

Step 2: Layer and Roll the Filling

Lay two slices of Black Forest ham over each flattened chicken breast. Then, pile about ¼ cup of shredded Gruyere cheese in the center, leaving a half-inch border around the edges. Now gently and tightly roll the chicken starting from the smaller end—fold the ham over the cheese at the edge to seal it in and prevent the cheese from leaking during cooking. Use toothpicks to secure each roll snugly.

Step 3: Crisp Up the Panko Coating

Next, melt butter and olive oil in a skillet over medium heat, then toss in the panko breadcrumbs. Stir constantly until the crumbs turn golden brown and smell nutty—this usually takes just a few minutes, so don’t walk away! Transfer the seasoned crumbs to a plate to cool, then mix in freshly grated Parmesan and your spices. This toasty breadcrumb mix makes the chicken crust unbeatable.

Step 4: Coat with Dijon Wash, Then Bread

Whisk Dijon mustard, honey, and olive oil together in a large shallow dish. Dip each chicken roll into this Dijon wash, brushing it thoroughly to get an even layer of flavor. Then, roll it through the seasoned breadcrumb mixture, pressing gently to coat all sides well. Arrange the rolls on a wire rack placed over a rimmed baking sheet, making sure they’re spaced out for even baking.

Step 5: Bake Until Golden and Juicy

Bake your rolls in a 350°F oven until the internal temperature reaches 160°F—this usually takes about 30-35 minutes. Keep an eye on them the last 10 minutes; if they start browning too much, tent with foil. Rest the chicken for 5 minutes after baking to lock in the juices before slicing.

Step 6: Make That Irresistible Dijon Cream Sauce

While the chicken bakes, whisk together all the sauce ingredients—Dijon mustard, chicken broth, cream, cornstarch, and spices—in a saucepan. Bring to a gentle boil, then lower the heat and simmer until slightly thickened. The sauce might seem a tad thin off heat, but will thicken nicely on your plated chicken, coating each slice beautifully.

Top Tip

Over the years, I’ve learned some handy tricks with this Cordon Bleu Chicken with Dijon Cream Sauce Recipe that save time and elevate the result—so here are my must-know tips for your best batch yet.

Even pounding is key: Take your time flattening the chicken evenly; uneven thickness can cause some parts to overcook while others remain underdone.
Golden breadcrumbs are everything: Don’t skip toasting your panko in butter and oil—it adds a beautiful color and a crunchy, buttery flavor that you won’t get otherwise.
Seal in the filling: Folding the ham over the cheese before rolling tight helps keep all that melty goodness inside instead of spilling over while baking.
Use a meat thermometer: Trust me, checking for 160°F internal temp takes the guesswork out and ensures juicy, safe-to-eat chicken every time.

How to Serve Cordon Bleu Chicken with Dijon Cream Sauce Recipe

Cordon Bleu Chicken - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley over the sliced chicken—it adds a bright pop of color and a fresh herbal note that balances the richness of the cheese and sauce beautifully. A few lemon wedges on the side never hurt either for an occasional squeeze of brightness.

Side Dishes

Some classic pairings I swear by include buttery mashed potatoes, sautéed green beans, or a lightly dressed arugula salad to add a peppery bite. Sometimes I roast asparagus or creamy garlic mashed cauliflower for a low-carb twist.

Creative Ways to Present

For special occasions, I slice the chicken crosswise into medallions and fan them out on a plate, pouring the Dijon cream sauce over each slice for an elegant look. Adding edible flowers or microgreens on top makes it feel extra festive—and trust me, guests notice the effort!

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftover chicken tightly wrapped or in an airtight container, and it keeps well for 3-4 days. The breadcrumb crust softens a bit but reheats nicely (more on that below).

Freezing

You can freeze unbaked chicken rolls wrapped in plastic and foil—just thaw overnight in the fridge before baking. I’ve also frozen cooked portions, but for the best texture, freezing before baking works better.

Reheating

To reheat, I pop leftovers in a 350°F oven for about 15 minutes, uncovered. This helps re-crisp the coating without drying the chicken. Microwaving tends to make the crust soggy, so I save that as a last resort.

Frequently Asked Questions:

Can I use a different type of cheese in the Cordon Bleu Chicken with Dijon Cream Sauce Recipe?

Absolutely! While Swiss Gruyere is traditional and melts beautifully, you can substitute Emmental, mozzarella, or even a mild cheddar. Just pick a cheese that melts well and isn’t too overpowering to keep the delicate balance.

How do I prevent the cheese from leaking out during baking?

The trick is to spread the cheese in the center and fold the ham over it before rolling tightly. Securing the roll with toothpicks and not overfilling helps as well. Also, pound the chicken evenly thin so it rolls neatly and holds everything inside.

Can I make the Dijon Cream Sauce ahead of time?

Yes, you can prepare the sauce earlier and gently reheat it on the stove before serving. If it thickens too much after cooling, whisk in a splash of chicken broth or cream to loosen it up.

Is this recipe suitable for meal prepping?

Definitely! You can assemble and bread the chicken rolls in advance, then refrigerate or freeze before baking. When ready, bake straight from the fridge or thawed state. Making the cream sauce ahead brings even more convenience on the day you serve.

Final Thoughts

This Cordon Bleu Chicken with Dijon Cream Sauce Recipe remains one of my favorite dishes for both everyday meals and special occasions. It’s approachable enough to make in a busy week yet impressive enough to serve guests. Give yourself the joy of creating this comforting, flavor-packed meal—you might find it becomes a cherished classic in your kitchen too.