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); 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 finely 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; 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

There's something truly comforting about a classic dish that feels both indulgent and elegant. This Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is exactly that—a juicy chicken breast wrapped around savory ham and melted Swiss cheese, all smothered in a luscious mustard cream sauce. Trust me, once you try it, it quickly becomes a favorite in my kitchen!

A white plate filled with many slices of a rolled dish arranged closely together, each slice showing three main layers: a crispy golden-brown outside crust, a thick pale cooked layer inside, and a thin pink layer in the middle that looks like ham. The slices show a swirl pattern from the rolling, and small green herb pieces are sprinkled on top of the slices. The plate rests on a white marbled surface with a dark green cloth and a silver fork partially visible near the plate. 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

There’s a wonderful balance of textures and flavors in this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe that always impresses my family and friends. Plus, it’s not as complicated as it looks—a little prep and some love are all it takes to pull off a restaurant-worthy meal at home.

Classic comfort with a twist: The creamy Dijon sauce adds a zesty punch that elevates the traditional Cordon Bleu to something truly special.
Simple techniques, big flavor: With easy steps like pounding the chicken and layering ham and cheese, you get incredible results without stress.
Great make-ahead option: Wrapping and chilling the chicken ahead saves time and ensures neat, tidy rolls that bake beautifully.
Versatile and customizable: Feel free to swap cheeses or herbs to suit your taste—there’s room for creativity here!

Ingredients & Why They Work

I love how the ingredients in this recipe come together to create layers of flavor and texture. From tender chicken to the delicious combination of ham and melted Swiss, everything has a purpose. Here are a few thoughts to help when shopping and prepping:

Flat lay of fresh boneless chicken breasts, thinly pounded to an even thickness, delicate slices of pink black forest ham, a small mound of shredded Swiss cheese, a small bowl of pale all-purpose flour, two whole uncracked brown eggs, a heaping pile of golden panko breadcrumbs mixed with finely grated pale parmesan cheese and fresh green thyme leaves, a small white bowl of bright green chopped parsley, a small white bowl of golden olive oil, a small white bowl of pale yellow softened butter, a small white bowl of minced fresh garlic, a small white bowl of rich low-sodium chicken broth, a small white bowl of creamy heavy cream, a small white bowl of smooth Dijon mustard, a small white bowl of bright yellow prepared mustard, a small white bowl of golden honey, and a small white bowl with white cornstarch mixed with chicken broth — all ingredients fresh and natural, arranged with perfect symmetry on simple white ceramic bowls, 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: Pounding these out thin lets the chicken cook evenly and makes rolling up the filling much easier.
Black forest ham: The smoky, slightly sweet flavor contrasts beautifully with the cheese—opt for deli-sliced for convenience.
Swiss cheese: Melts perfectly and adds that classic Cordon Bleu flavor. Sharp cheddar or Gruyere can be great substitutes if you want to mix it up.
Flour, eggs, and panko breadcrumbs: This trio creates a crispy golden crust that locks in all the delicious filling.
Parmesan cheese and fresh thyme: Added to the breadcrumb mix, they boost flavor and keep the crust from being bland.
Olive oil: Keeps the panko crisp and adds a subtle richness to the crust.
Dijon and yellow mustard: The star flavors of the creamy sauce—sharp, tangy, and slightly sweet.
Heavy cream: Provides that luxurious, velvety texture in the sauce.
Honey: Just a hint adds balance to the tanginess of the mustards.
Fresh parsley: For garnish, it adds a fresh pop of color and brightness.

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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

I love how adaptable this recipe is. Over time, I’ve tried swapping in different cheeses and herbs to suit mood or occasion—and you’ll find it’s pretty forgiving if you want to play with flavors.

Variation: I once used Gruyere instead of Swiss and added fresh tarragon to the breadcrumb mix. The flavor was exquisite and slightly more intense than the original. Feel free to explore!
Diet-friendly tweaks: For a lighter version, use less cheese and swap heavy cream in the sauce for half-and-half or a milk-cream combo (though it won’t be as rich).
Make it gluten-free: Just swap regular flour and panko for gluten-free alternatives with great success.

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

The image shows a white plate on a white marbled surface, holding two thick slices of a golden brown breaded roll filled with light pink ham and melted pale yellow cheese, topped with a drizzle of creamy yellow sauce and small green herb pieces. Next to the slices, there is a neat pile of glossy green beans with specks of black pepper. A dark green cloth is partly visible on the side, and a silver fork rests near the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Chicken

Pound each chicken breast between two sheets of plastic wrap to an even ¼-inch thickness. Be gentle so you don’t tear the meat—you just want a nice thin layer for rolling that cooks evenly. I use the flat side of my meat mallet and a little patience here pays off later!

Step 2: Layering Ham & Cheese

Place two slices of Black Forest ham on each chicken piece, then sprinkle about ½ cup shredded Swiss cheese, leaving a ½-inch border so filling doesn’t ooze out. I’ve found being tidy here helps keep everything together once rolled.

Step 3: Rolling and Chilling

Starting from the smaller end of the breast, roll the chicken tightly while tucking in ham and cheese ends. Wrap each roll snugly in plastic wrap like a tootsie roll, twisting the ends underneath. Pop them in the fridge for at least 30 minutes—that chilling step helps the chicken keep its shape during baking.

Step 4: Breading the Chicken Rolls

Set up your dredging stations: seasoned flour, beaten eggs, and a mix of panko breadcrumbs, parmesan, fresh thyme, olive oil, salt, and pepper. Roll each chilled chicken bundle in flour, then eggs, followed by the breadcrumb mix, pressing to coat fully. This triple-layer crust locks in moisture and adds crunch.

Step 5: Baking to Perfection

Place breaded rolls on a greased baking sheet and bake in a preheated 400°F oven for about 30-35 minutes, or until a thermometer reads 165°F inside. If your chicken browns too quickly, tent it loosely with foil—it’s a little trick I use to avoid burnt tops.

Step 6: Making the Creamy Dijon Sauce

While the chicken bakes, melt butter in a saucepan and sauté garlic until fragrant—just about 20 seconds. Add chicken broth and simmer down to about half, concentrating the flavor. Stir in heavy cream, Dijon and yellow mustards, honey, and a cornstarch slurry to thicken. Season to taste and keep warm until serving.

Top Tip

After making this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe several times, I’ve learned a few handy tips that help you nail it every time and avoid most common pitfalls.

Keep the chicken rolls tight: Wrapping them snugly and chilling before breading really ensures they hold shape and keep cheese inside.
Watch the crust browning: If it’s getting too dark too fast, tent with foil to avoid bitterness.
Use an instant-read thermometer: This prevents cutting in early and losing those delicious juices.
Foil plug for cheese leaks: If you notice cheese escaping, tuck small crumbled foil pieces at the ends inside the roll before wrapping—it made a world of difference for me.

How to Serve Creamy Chicken Cordon Bleu with Dijon Sauce Recipe

Creamy Chicken Cordon Bleu - Serving Suggestion

Garnishes

Fresh chopped parsley sprinkled over the top adds just the right pop of color and a hint of herbaceous brightness, balancing the richness of the sauce. I also love a light sprinkle of extra thyme or a few lemon zest flakes to lift the flavors when serving.

Side Dishes

This chicken pairs beautifully with roasted garlic mashed potatoes or a creamy risotto to soak up all the Dijon sauce. For a fresher contrast, I often serve it alongside roasted asparagus or steamed green beans with a splash of lemon.

Creative Ways to Present

For special occasions, slice the chicken roulades into medallions and fan them out on each plate. Drizzle the mustard cream sauce artistically and garnish with microgreens or edible flowers for an impressive restaurant-style presentation—guests always comment on how amazing it looks!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in the fridge for up to three days. The sauce kept separately in a sealed container ensures it stays fresh without drying out the chicken. Reheat gently to avoid losing moisture.

Freezing

This recipe freezes well before baking—after you roll and chill the chicken, wrap each portion individually and freeze. When ready, bake straight from frozen, adding a few extra minutes to the cook time. The creamy Dijon sauce freezes poorly, so prepare it fresh when serving.

Reheating

I reheat leftovers gently in a 325°F oven to keep the crust crunchy and avoid drying out the chicken. Microwaving tends to soggy the panko, so I only use it if I’m in a rush, covering loosely to avoid splatters.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

You can, but chicken breasts are preferred for their shape and ease of pounding flat, which helps in rolling the ham and cheese. Thighs have a different texture and might be trickier to roll evenly.

What can I substitute for Swiss cheese?

Sharp cheddar or Gruyere are excellent substitutes if you want a stronger flavor or a slightly different melt quality. Both work well and bring a nice twist to the traditional flavor.

How do I prevent the cheese from leaking out?

Wrapping the chicken rolls very tightly and chilling them before breading is key. Also, tucking the ends in neatly helps. If needed, crumbled aluminum foil inside the ends can plug any gaps to keep cheese contained during baking.

Can I prepare this recipe in advance?

Absolutely! You can make up the chicken rolls and keep them wrapped in plastic wrap in the fridge for up to a day before baking. This helps with shaping and speeds up your cooking day. The sauce is best made fresh just before serving.

Final Thoughts

Making this Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is like creating a little dinner masterpiece right in your own kitchen. I love how everyone reacts to that first bite—the combination of melty cheese, smoky ham, and tangy sauce is pure comfort. Give it a try; I promise you’ll feel proud serving this to family or friends, and it might just become your go-to special meal too!