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; 1 1/4 cups freshly shredded Swiss Gruyere cheese; Toothpicks; Fresh parsley for garnish if desired; 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 irresistible about the blend of crispy chicken, savory ham, and melting cheese topped with a luscious mustard-cream sauce that makes this Cordon Bleu Chicken with Dijon Cream Sauce Recipe a standout dinner. Trust me, it’s one of those meals that feels fancy but is surprisingly easy to pull together.

The image shows four pieces of rolled, breaded chicken placed closely together on a white plate with brown speckled edges, on a white marbled surface. Each piece has three visible layers: a crispy golden-brown breaded outside, a middle pink layer of folded ham, and a creamy melted cheese layer peeking through the center, all garnished with small green herbs. On one side of the plate, there is a colorful side salad with shredded green and purple lettuce, thin carrot strips, and pumpkin seeds, alongside a dollop of light mashed potatoes. The 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

What really gets me about this Cordon Bleu Chicken with Dijon Cream Sauce Recipe is how it combines classic flavors with a simple technique that anyone can master. It feels reassuringly indulgent, like a treat you can make any night of the week.

Perfectly crispy coating: The browned panko crust with Parmesan and herbs adds crunch and flavor without being greasy.
Rich, tangy sauce: The Dijon cream sauce balances mellow creaminess with a bright mustard kick that complements every bite.
Juicy chicken surprise: Flattening the breasts and rolling them up keeps the chicken moist and tender inside.
Impress without stress: It looks gourmet, but the recipe is straightforward and perfect for a cozy dinner or entertaining.

The image shows three thick slices of breaded and fried chicken rolled with pink ham inside, topped with smooth creamy sauce that has green herb bits and black pepper flakes, all sitting on a white plate with some of the sauce pooling under the chicken. Behind the chicken slices, there is a colorful mix of fresh green lettuce, carrot strips, and purple cabbage salad, as well as a scoop of creamy mashed potatoes to the side. The plate rests on a white marbled surface, and the colors of the food are warm and inviting, with crunchy browned edges on the chicken and a well-blended sauce covering parts of the slices. 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 key role in building layers of flavor and texture — from the salty ham to the nutty cheese and aromatic herbs. And here's a tip: quality ham and fresh grated cheese really make a difference.

Flat lay of four whole medium raw chicken breasts with smooth pink skin, eight thin slices of fresh Black Forest ham arranged flat, a small white bowl filled with finely shredded Swiss Gruyere cheese, a small white bowl of golden panko breadcrumbs, another small white bowl containing grated Parmesan cheese, a few fresh flat-leaf parsley sprigs with vibrant green leaves, a small white bowl holding golden olive oil, a small white bowl of creamy unsalted butter chunks, two whole uncracked brown eggs, a small white bowl filled with bright yellow Dijon mustard, a small white bowl of rich golden honey, a small white bowl with smooth heavy cream, and a small white bowl containing fine pale cornstarch powder, all ingredients fresh and natural, 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: Medium-sized and evenly pounded for uniform cooking and easy rolling.
Black Forest ham: Look for thinly sliced deli cuts with good smoky flavor; it’s the salty backbone of this dish.
Swiss Gruyere cheese: Freshly shredded for great meltability and a slightly nutty taste.
Panko breadcrumbs: For that crisp, golden crust—light and airy compared to regular breadcrumbs.
Parmesan cheese: Adds sharp, nutty flavor to the breading mix.
Olive oil & butter: Both together give beautiful browning and flavor to the panko coating.
Dijon mustard & honey: The combo creates a tangy-sweet wash that helps breadcrumbs stick and layers flavor.
Fresh & dried herbs: Basil, parsley, garlic and onion powder, paprika add aromatic and earthy notes.
Chicken broth & heavy cream: Form the base of the luscious Dijon cream sauce.
Cornstarch: A little thickening magic to get the sauce just right.

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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

This recipe invites a bit of personalization without losing its classic appeal. I often swap the Swiss Gruyere for Emmental or fontina, depending on what I have, and it always turns out great. You can also adjust the herbs to suit your pantry or season.

Variation: For a lighter spin, replace heavy cream with evaporated milk mixed with a teaspoon of cornstarch; it still thickens beautifully while cutting calories.
Gluten-Free Option: Use gluten-free panko breadcrumbs and be sure to check your broth for gluten-free certification.
Make it Spicier: Adding a pinch of cayenne or smoked paprika to the breadcrumb mix kicks up the heat slightly, which my family loves.

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

Step 1: Flatten the Chicken Like a Pro

Start by placing each chicken breast between two sheets of plastic wrap to avoid mess. Gently pound it with a meat mallet or even the bottom of a sturdy can until it’s about ¼-inch thick. This step is crucial so the chicken cooks evenly and rolls up easily without tearing.

Step 2: Layer Ham and Cheese

Lay two slices of Black Forest ham over each flattened breast, then pile a generous ¼ cup of shredded Swiss Gruyere cheese right down the center. Leave about a half-inch border on all sides for easy rolling without the filling spilling out.

Step 3: Roll and Secure

Starting at the narrow end of the breast, roll the chicken tightly. Fold the ham over the cheese at the end to seal it in, then use toothpicks to secure the roll. This keeps your filling inside while baking.

Step 4: Toast the Panko Breadcrumbs

In a large skillet, melt butter and olive oil over medium heat. Add the panko breadcrumbs and stir, taking care to keep them moving until they turn golden brown—this takes about 3 to 5 minutes. Remove immediately to a plate to cool, then stir in Parmesan and the seasoning mix for an irresistible crunch.

Step 5: Coat in Dijon-Honey Wash, then Bread

In another shallow dish, whisk together Dijon mustard, honey, and olive oil. Dip each chicken roll in this wash, brushing to evenly coat, then roll in the buttery panko mixture, pressing gently so the crumbs stick well on all sides.

Step 6: Bake to Perfection

Arrange the breaded chicken rolls on a wire rack over a baking sheet to keep that crisp crust intact during baking. Bake in a 350°F oven until the internal temperature reads 160°F on a meat thermometer—usually around 30 to 35 minutes. If the crust browns too quickly, tent foil over the top.

Step 7: Make the Dijon Cream Sauce

While chicken bakes, whisk together all sauce ingredients in a saucepan: chicken broth, heavy cream, Dijon mustard, cornstarch, and seasonings. Bring to a boil, then simmer until slightly thickened. It may look thin at first, but it thickens more once off the heat—perfect for drizzling.

Step 8: Serve and Enjoy

Let your chicken rest about 5 minutes after baking, then remove toothpicks, slice, and generously spoon the Dijon cream sauce over the top. Garnish with fresh parsley if you want that pop of color and freshness.

Top Tip

From my experience, nailing the texture of the breadcrumb crust and the sauce consistency separates a good Cordon Bleu from a great one. Here’s what I’ve learned:

Pound Evenly: Take your time pounding the chicken uniformly to prevent ripping and uneven cooking.
Don’t Skip Toasting: Toast those panko crumbs just until golden for extra crunch and flavor—skip this and the crust is soggy.
Watch the Oven: If you notice browning too fast, cover loosely with foil; this keeps it crispy but avoids burning.
Sauce Thickness: Use cornstarch to thicken the Dijon cream sauce, but don’t overboil it or it might separate—gentle simmering is key.

How to Serve Cordon Bleu Chicken with Dijon Cream Sauce Recipe

Cordon Bleu Chicken - Serving Suggestion

Garnishes

I love finishing the dish with a sprinkle of fresh chopped parsley—it adds a lovely green freshness and a little color contrast against the creamy sauce. Sometimes a little lemon zest goes on top for a bright twist.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or buttery mashed cauliflower for a lighter option. Roasted green beans or asparagus add a crisp, fresh note to balance out the richness.

Creative Ways to Present

For special occasions, I sometimes slice the rolled chicken on an angle to reveal its beautiful spiral of ham and cheese, then arrange the slices standing upright on the plate. Drizzling the Dijon cream sauce around the slices instead of over makes it visually stunning.

Make Ahead and Storage

Storing Leftovers

After cooking, I let the chicken cool completely before wrapping tightly in plastic wrap or placing in an airtight container in the fridge. It keeps well for up to 3 days, making it perfect for an easy next-day meal.

Freezing

I’ve had great luck freezing the rolled, breaded chicken before baking. Just wrap each piece tightly in plastic wrap, then place in a freezer bag. When ready to use, bake from frozen adding about 10 extra minutes to the cooking time. Sauce freezes well too but is best made fresh.

Reheating

To bring leftovers back to life, I use the oven to keep the crust crispy—cover the chicken loosely with foil and reheat at 350°F for 15-20 minutes. Reheat the sauce gently on the stovetop, stirring often to prevent separation.

Frequently Asked Questions:

Can I use pre-sliced ham or should I get deli-cut?

Either works, but deli-cut Black Forest ham is ideal because it’s thin and flavorful without being overly salty. Pre-sliced ham from the deli will give you the best results.

What can I substitute for Swiss Gruyere cheese?

Good substitutes include Emmental, fontina, or even mozzarella if you want a milder flavor. Just make sure it melts well inside the chicken roll.

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

Make sure to leave a border around the cheese when laying it down and tightly roll the chicken starting from the narrow end, folding the ham over the cheese as a seal. Securing with toothpicks also helps keep the filling in place.

Can I make this recipe dairy-free or gluten-free?

For gluten-free, swap regular panko crumbs for gluten-free breadcrumbs. To make it dairy-free, use dairy-free cheese alternatives and replace the heavy cream with a non-dairy milk thickened with cornstarch. Keep in mind the flavor and texture will differ slightly.

Final Thoughts

This Cordon Bleu Chicken with Dijon Cream Sauce Recipe feels like a little celebration every time I make it. The crisp, golden crust paired with that creamy mustard sauce is simply unbeatable at home. It’s one of those recipes I always recommend to friends because it delivers a restaurant-worthy experience without the fuss—perfect for making memorable dinners with minimal stress.