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 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 nothing quite like the cozy, comforting flavors of this Cordon Bleu Chicken with Dijon Cream Sauce Recipe. It marries crispy, golden chicken wrapped around melty cheese and smoky ham, all drenched in a luxuriously tangy Dijon cream sauce. Trust me, it’s absolutely worth making when you want to impress without stress.

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

When I first tried making this classic dish at home, I was amazed at how restaurant-quality it felt — yet it’s so approachable. It combines elegant flavors with simple prep, making it a dinner you can be proud to serve any night of the week.

Flavor Explosion: The combo of tender chicken, melty Gruyere, and smoky Black Forest ham hits all the savory notes perfectly.
Crunchy & Creamy Contrast: Crispy panko crust with the silky Dijon cream sauce makes each bite irresistible.
Simple Enough for Weeknights: Although it looks fancy, the step-by-step is straightforward, making it perfect for a special yet easy dinner.
Customizable Touches: You can easily adjust the cheese, herbs, or sauce thickness to suit your taste buds.

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

Every ingredient in this Cordon Bleu Chicken with Dijon Cream Sauce Recipe plays a key role. You’ll want quality deli ham and fresh Gruyere cheese for authentic flavor, while herbs and spices take the crust and sauce to the next level.

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: Flattened thin to ensure quick, even cooking and to roll around the filling easily.
Black Forest Ham: Choose thin, deli-cut slices with a smoky flavor — Boar’s Head is my go-to for quality and taste.
Swiss Gruyere Cheese: Freshly shredded so it melts smoothly without clumping, giving that signature cheesy goodness.
Panko Breadcrumbs: For that irresistible crunch, especially when toasted with butter and olive oil.
Parmesan Cheese: Adds an extra punch of umami in the crust mixture.
Dried Herbs & Spices: Basil, parsley, garlic powder, paprika, and onion powder lift the flavor profile and bring balance.
Dijon Mustard & Honey: In the wash and sauce, these ingredients provide tanginess and subtle sweetness that pairs perfectly with ham and cheese.
Chicken Broth & Cornstarch: Create a silky sauce with just the right thickness, enriching the dish without overpowering it.
Heavy Cream: Makes the sauce luxuriously creamy, though you can swap half and half mixed with cornstarch for a lighter version.
Olive Oil and Butter: Used in crust preparation for golden, flavorful breadcrumbs.
Fresh Parsley: A simple garnish that brightens up each bite visually and taste-wise.

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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 Cordon Bleu Chicken with Dijon Cream Sauce Recipe is how easy it is to personalize. I’ve played around with different fillings and spice blends to suit what’s in my fridge or my guests’ tastes.

Variation: I sometimes swap the ham for prosciutto or turkey slices when I want a lighter or different smoky flavor — both work surprisingly well!
Cheese Swap: Feel free to blend Gruyere with Emmental or even a creamy Havarti for a different cheese note.
Spice It Up: Adding a pinch of cayenne pepper to the crust mix gives a nice gentle kick that wakes up your palate.
Make It Dairy-Free: Use dairy-free cheese alternatives and coconut cream in the sauce — the Dijon cream sauce stays flavorful and silky.

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

Step 1: Prep and Flatten the Chicken

First things first, preheat your oven to 350°F. Then, lay out your chicken breasts between two sheets of plastic wrap — this keeps everything clean and helps you pound them evenly. Use the flat side of a meat mallet or even the bottom of a heavy can and carefully pound each breast until it’s about ¼-inch thick. This makes rolling easier and the chicken cooks evenly without drying out. I find this step critical since uneven thickness is a common cause of overcooked edges.

Step 2: Layer and Roll Like a Pro

Lay two slices of ham over each chicken breast, then sprinkle a generous ¼ cup of shredded Swiss Gruyere cheese down the center of the ham, leaving about half an inch from the edges. Starting from the narrow end, roll the chicken tightly — folding the ham over the cheese inside so it doesn’t leak out while cooking. Toothpicks are your best friend here to keep everything secure. Don’t rush this — a tight roll means no cheese spills and keeps your crust intact.

Step 3: Toast Panko & Prep the Breading

Heat olive oil and butter in a large skillet over medium heat, then add your panko breadcrumbs. Stir often as they toast to a golden brown — this step adds a rich, nutty crunch to your crust that store-bought panko can’t match. Once toasted, transfer to a shallow dish and mix in Parmesan and all the dried herbs and spices. Make sure the crumbs cool completely before breading your chicken, or they’ll turn soggy.

Step 4: Dijon Wash and Bread Your Chicken Rolls

In another shallow dish, whisk together Dijon mustard, honey, and olive oil — the perfect tangy-sweet “glue” for your crust. One by one, dunk each chicken roll into this Dijon wash, coating it well, then press into the panko mixture, turning to cover all sides. This double coating is what keeps the chicken juicy inside and crispy on the outside during baking.

Step 5: Bake to Golden Perfection

Place the breaded chicken rolls on your prepared baking rack atop a rimmed sheet pan. This lets air circulate for even crisping. Bake for about 30–35 minutes until the chicken reaches 160°F internally. Watch the crust near the end — if it’s browning too fast, loosely tent with foil so it doesn’t burn before the chicken is cooked through. Let them rest 5 minutes before slicing to keep those juicy pockets intact.

Step 6: Make the Dijon Cream Sauce

While the chicken finishes baking, whisk together Dijon mustard, honey, chicken broth, cornstarch, heavy cream, and your herbs and spices in a saucepan. Heat it until it just boils, then lower to a simmer. It’ll thicken slightly but stay drinkable — perfect for drizzling generously over your sliced chicken. You can prepare this ahead and gently reheat to save time.

Top Tip

I’ve found a few tricks that really elevate this dish from tasty to unforgettable. These tips helped me master the recipe without frustration and ensure your success every time:

Even Thickness Matters: Pounding the chicken evenly is key to rolled chicken that cooks uniformly and stays tender.
Toast Panko Properly: Don’t skip toasting your breadcrumbs; it adds that beautiful golden color and crunchy texture.
Don’t Overbake: Use a reliable instant-read thermometer to avoid dried-out chicken—160°F internal temp is perfect.
Keep Sauce Smooth: Whisk cornstarch into cold cream before heating to prevent lumps in your Dijon cream sauce.

How to Serve Cordon Bleu Chicken with Dijon Cream Sauce Recipe

cordon bleu chicken - Serving Suggestion

Garnishes

I like to finish this dish with a sprinkle of fresh parsley — it adds a pop of color and a subtle herbal freshness that cuts through the richness. Sometimes a little lemon zest on top brightens things even more, especially if your cream sauce feels a touch heavy.

Side Dishes

Pair it with a light, crisp salad tossed with vinaigrette or roasted veggies like asparagus or green beans. Mashed potatoes or buttery rice pilaf soak up the Dijon cream sauce perfectly. When hosting, I add garlic bread or soft dinner rolls to the plate — they’re great for mopping up every last drop!

Creative Ways to Present

For a dinner party, I like slicing the chicken rolls into pinwheels before plating, so guests can see all those layers of ham and cheese. Serve the slices fan-style on a platter with the sauce drizzled over and a sprinkle of parsley. It looks stunning and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftovers stored in an airtight container in the fridge stay tasty for up to 3 days. I recommend slicing the chicken and keeping the sauce separate to prevent sogginess. When ready to eat, simply reheat gently.

Freezing

You can freeze the cooked chicken rolls wrapped tightly and placed in a freezer bag for up to 2 months. Freeze the sauce separately in a small container. Thaw overnight in the fridge before reheating.

Reheating

I gently reheat leftover chicken in a low oven (around 300°F) to keep the crust crisp. The sauce warms nicely on the stovetop over low heat with occasional stirring. Avoid microwaving if you want to keep that satisfying crunch.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Cordon Bleu Chicken with Dijon Cream Sauce Recipe?

While chicken breasts work best for pounding thin and rolling, you can try boneless, skinless chicken thighs. Just be aware they’re thicker and fattier, which may affect cooking time and texture. Make sure to pound the thighs evenly and adjust baking time accordingly.

What’s the best way to prevent the cheese from leaking out while baking?

Rolling the ham tightly around the cheese before rolling the chicken breast is key. Also, secure the chicken rolls firmly with toothpicks. Avoid overfilling with cheese to prevent oozing. If you notice any leakage during baking, placing the rolls on a rack helps fat and juices drip away, keeping the crust crispy.

Can I make the Dijon cream sauce ahead of time and reheat it?

Absolutely! The Dijon cream sauce can be made a day ahead. Store it in an airtight container in the fridge and gently warm it on the stovetop before serving. If it thickens too much after chilling, stir in a splash of chicken broth or cream to loosen it up.

Is there a lighter alternative for the cream sauce?

Yes! For a lighter sauce, you can use half and half mixed with a tablespoon of cornstarch to help thicken. Evaporated milk is another option that keeps the sauce creamy but reduces fat content. Just keep an eye on the consistency and adjust cooking time to avoid curdling.

Final Thoughts

This Cordon Bleu Chicken with Dijon Cream Sauce Recipe holds a special place in my weeknight dinner rotation — it strikes that rare balance of feeling indulgent while being surprisingly straightforward to prepare. Once you nail the rolling and get that sauce silky smooth, you’ll find yourself making it again and again. It’s a wonderful dish to share with family or impress your friends, and I can’t wait for you to give it a try and add your own spin.