Name: Easy Chicken Cordon Bleu 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

Nothing quite beats the rich, comforting flavors of classic comfort food with a bit of a fancy twist, and this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe delivers just that. The tender chicken, melted Swiss Gruyere, and smoky ham wrapped perfectly together, all topped with a silky Dijon cream sauce – it’s everything you want from a special dinner without the fuss.

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

Why You'll Love This Recipe

I’ve made plenty of chicken cordon bleu over the years, but this particular version quickly became my go-to because it’s straightforward yet deliciously impressive. It balances ease with elegance, perfect for a weeknight dinner or impressing friends without breaking a sweat.

Simple Preparation: Flattening the chicken breasts makes rolling a breeze and ensures even cooking every time.
Perfectly Crispy: The homemade panko-Parmesan crust turns golden and crunchy, adding that crave-worthy texture.
Flavor Harmony: Smoky ham and creamy Gruyere blend beautifully, while the Dijon cream sauce brings a luscious tangy finish.
Make-Ahead Friendly: You can prep the rolls earlier, freeze them, and bake when you’re ready, making dinner stress-free.

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

Every ingredient here plays a key role in creating that classic cordon bleu flavor with a fresh twist. From the tender chicken breasts ideal for rolling to the layers of Swiss Gruyere and ham, everything comes together amazingly. Let me share a few tips about the ingredients to help you shop and prep smart.

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: Opt for medium-sized, boneless, skinless breasts to get a nice even thickness after pounding – this helps with rolling and cooking evenly.
Black Forest ham: Choose a good-quality deli ham like Boar’s Head – the smoky flavor makes all the difference.
Swiss Gruyere cheese: Freshly shredded is key here; pre-shredded often has additives that affect melting and texture.
Panko breadcrumbs: These provide a light, crunchy coating – don’t skip browning them in butter and olive oil, it really enhances flavor.
Parmesan cheese: Adding this to the panko crumb mixture brings that savory, nutty undertone.
Dijon mustard & honey: The Dijon wash both flavors the crust and helps the crumbs stick, while honey adds a subtle sweetness balancing the tang.
Chicken broth & cream: Low sodium broth gives control over saltiness, and using heavy cream makes the sauce rich and velvety. If you want a lighter option, half-and-half works with a cornstarch thickener.
Spices (basil, parsley, garlic, paprika, onion powder): These blend into the breadcrumbs and cream sauce, layering subtle herbaceous notes and enhancing 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

I love mixing things up with this recipe; it’s super adaptable to your tastes. Whether you want to kick up the spice, make it gluten-free, or swap cheeses, there’s room to get creative without losing that classic cordon bleu essence.

Variation: One of my favorite twists is swapping the Swiss Gruyere for sharp cheddar or fontina for a different melt and flavor profile – it’s still fantastic. I’ve also tried using turkey breast instead of chicken for a lighter option.
Dietary changes: For a gluten-free version, try using gluten-free panko and make sure your Dijon mustard is clean of additives. Almond flour can work for a low-carb crust, though it won’t be as crunchy.
Vegetarian option: I once made a version swapping chicken breast with thick portobello mushrooms and replaced ham with sautéed spinach – still delicious with the Dijon cream.

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

Step 1: Get those chicken breasts ready

Start by placing each chicken breast between two sheets of plastic wrap—this keeps your kitchen tidy and makes pounding easier. Then, using a meat mallet or even the side of a sturdy can if you don’t have one, gently pound the chicken until it’s about ¼ inch thick and evenly flattened. Pounding is key here, trust me. It helps the chicken cook evenly and makes rolling less tricky.

Step 2: Layer on the ham and cheese

Lay two slices of Black Forest ham over each flattened chicken breast. Then pile a generous ¼ cup of shredded Swiss Gruyere cheese down the center, leaving a bit of space around the edges so you can roll it up neatly without cheese oozing out. This part always feels a little like wrapping a delicious, cheesy present!

Step 3: Roll it up and secure

Start rolling the chicken up from the smaller end, folding the ham over the cheese to keep everything tucked inside. Use toothpicks to secure each roll so they hold their shape during baking. I usually poke about two to three toothpicks per roll – no one wants exploding cheese halfway through dinner!

Step 4: Toast your panko crust

In a large skillet over medium heat, melt butter with olive oil, then add the panko crumbs. Stir frequently and toast until they turn a golden, nutty color—you’ll smell the difference instantly. Transfer the toasted crumbs to a large dish to cool, then mix in freshly grated Parmesan and all the dried herbs and spices. This step infuses a deep flavor and adds incredible crunch.

Step 5: Coat with the Dijon wash and breading

Whisk together Dijon mustard, honey, and olive oil for a tangy-sweet wash. Dip each chicken roll into this mixture, brush all over, then roll in the breadcrumb blend, pressing gently so the crust sticks firm. Place each coated roll on a baking rack set over a rimmed baking sheet to keep the crust crisp all around while baking.

Step 6: Bake and make the sauce

Bake the chicken at 350°F (175°C) for about 30-35 minutes. Keep an eye during the last 10 minutes and cover with foil if it’s browning too fast. While the chicken bakes, whisk all the Dijon cream sauce ingredients in a saucepan. Bring it to a boil, then simmer gently until it thickens slightly. The sauce thins a bit while cooking but will set up nicely once off the heat.

Step 7: Rest, slice, and serve

Remove the chicken from the oven and let it rest about 5 minutes—this keeps the juices locked in. Remove toothpicks, slice the rolls, and pour the warm Dijon cream sauce over the top. Garnish with fresh parsley for a pop of color and fresh flavor if you like.

Top Tip

Having made this recipe multiple times, I’ve learned a few little tricks that really help the dish shine and prevent common pitfalls. These have saved me from dry chicken or a soggy coating more than once!

Even Thickness Matters: Take your time pounding the chicken. If any areas are thicker, the chicken won’t cook evenly, leading to dry or undercooked spots.
Don’t Skip Browning the Panko: Toasting panko in butter and oil adds flavor and elevates your crust to a whole new level—it's worth the extra minute or two.
Watch the Oven Temperature: Baking at 350°F lets the chicken cook through without toughening. Using a thermometer to reach 160°F with no guesswork is a game changer.
Let It Rest: After baking, resting the rolls keeps them juicy. Don’t skip this step or you’ll lose all your flavorful juices on the cutting board.

How to Serve Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe

chicken cordon bleu - Serving Suggestion

Garnishes

I usually garnish with freshly chopped parsley—it adds a bright color contrast and fresh herbaceous note that cuts through the richness beautifully. Sometimes, I sprinkle a little extra Parmesan on top for a cheesy finish.

Side Dishes

I like pairing this chicken with simple sides like garlic mashed potatoes or creamy risotto to soak up that luscious Dijon cream sauce. Roasted asparagus or steamed green beans add a crisp, fresh balance to the plate. For busy nights, even a quick citrusy salad with arugula and shaved fennel complements this dish well.

Creative Ways to Present

For special occasions, I’ve served sliced chicken cordon bleu on a bed of wild rice or pilaf with a drizzle of sauce artistically arranged. You can slice it into medallions and skewer them for an elegant appetizer. Another idea is plating alongside roasted baby potatoes and placing a swirl of Dijon cream sauce decoratively on the side—it always feels fancy without extra work.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover chicken cordon bleu rolls with plastic wrap and store them in an airtight container in the fridge. They keep well for up to 3 days, and reheating gently in the oven keeps the crust nicely crisp.

Freezing

This recipe freezes wonderfully! I prep the rolls fully with toothpicks and freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready, bake them straight from frozen—just add extra baking time, about 10-15 minutes. The Dijon cream sauce freezes separately well too.

Reheating

Reheat leftovers in the oven at 325°F, wrapped loosely with foil for about 15-20 minutes to warm through without drying. I warm the Dijon cream sauce gently on the stovetop, stirring often to keep it silky. Avoid microwaving if possible—that crust loses its crunch way too fast.

Frequently Asked Questions:

Can I use other types of cheese in this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe?

Absolutely! While Swiss Gruyere is traditional, you can experiment with other melty cheeses like fontina, mozzarella, or sharp cheddar depending on your taste preferences.

How do I prevent the chicken from drying out?

Flattening the chicken to an even thickness and baking at 350°F until it reaches an internal temperature of 160°F helps it cook evenly without drying out. Also, letting it rest after baking locks in the juices.

Can I make this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe ahead of time?

Yes! You can assemble the chicken rolls and keep them covered in the refrigerator for a few hours before baking, or freeze them fully assembled and bake straight from frozen when you’re ready.

What can I serve with Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe?

Classic sides include garlic mashed potatoes and steamed green beans, but it also pairs nicely with creamy risotto or a crisp green salad for lighter balance.

Final Thoughts

This Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe has become such a crowd-pleaser in my kitchen, partly because it’s approachable but still feels special enough for guests. I hope you enjoy making it as much as I do—it’s a recipe that brings a little elegance to your table without stress. Give it a try and let me know how your family or friends loved that cheesy, crispy goodness topped with smooth, tangy sauce. I promise, it’s a dinner you won’t forget!