If you’ve ever dreamed of a dish that perfectly balances indulgent creaminess with a satisfyingly crispy crust, you’re in for a real treat with this Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe. Picture tender, juicy chicken breasts wrapped around savory ham and gooey Swiss cheese, all encased in a golden, crunchy coating. Then add a luscious Dijon cream sauce to elevate every bite. This dish is a showstopper for dinners that crave both comfort and a hint of gourmet flair, guaranteed to bring smiles and happy sighs around your table.
Ingredients You’ll Need
This recipe keeps it simple yet sophisticated with everyday ingredients that each play a crucial role. From the tender chicken breasts, the sharpness of Swiss cheese and the smoky bite of ham, to the flavorful herb-infused breadcrumb coating and that velvety Dijon cream sauce, every component is essential to achieving the perfect harmony of taste and texture.
- 4 boneless, skinless chicken breasts: The tender base that carries all the delicious fillings and coating.
- Salt and freshly ground black pepper to taste: Simple seasonings that enhance the natural flavors.
- 4 slices of Swiss cheese: Melts beautifully to add creamy richness inside the chicken.
- 4 thin slices of ham: Adds a salty, savory layer that pairs perfectly with the cheese.
- 1/2 cup all-purpose flour: Helps the coating stick to the chicken by creating the first dry layer.
- 2 large eggs: Acts as the binding agent for the breadcrumbs.
- 1 cup breadcrumbs or panko: Creates the crispy, golden exterior everyone loves.
- 1/4 cup grated Parmesan cheese: Adds an extra punch of umami and crispy texture.
- 1 teaspoon dried thyme: Herbal notes that lift the breadcrumb crust.
- 1 teaspoon garlic powder: Infuses subtle warmth and depth into the coating.
- 1/2 cup unsalted butter: Used both for browning and for the luxurious Dijon cream sauce.
- 2 tablespoons Dijon mustard: The tangy star of the sauce that balances creaminess with a gentle kick.
- 1/2 cup heavy cream: Brings the sauce to a smooth, velvety finish.
- 1 tablespoon olive oil: Combined with butter for perfect browning without burning.
How to Make Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C) to have it ready for baking later. Next, take each chicken breast and flatten it by placing it between two sheets of plastic wrap and pounding with a meat mallet until it’s about 1/4 inch thick. This ensures the chicken cooks evenly and can be easily rolled with the fillings.
Step 2: Season and Assemble
Lightly season both sides of each flattened chicken breast with salt and freshly ground black pepper. Then, layer a slice of Swiss cheese and a slice of ham on each piece. Roll the chicken breast tightly around the fillings, securing with toothpicks if needed to keep everything snug inside.
Step 3: Set Up Your Breading Station
To get that irresistible crispy coating, set out three shallow dishes: one with all-purpose flour, one with beaten eggs, and a third with a mixture of breadcrumbs, Parmesan cheese, dried thyme, and garlic powder. These layers are key to the texture and flavor of your Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe.
Step 4: Bread the Chicken Rolls
Dredge each chicken roll first in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully coated, and finally roll it in the breadcrumb mixture until completely covered. This triple-coated technique ensures a golden, crunchy crust that contrasts beautifully with the creamy interior.
Step 5: Brown the Chicken
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the breaded chicken rolls and brown them on all sides, about 3 to 4 minutes per side. This step locks in juices and delivers that appealing crispy color we all love.
Step 6: Bake to Perfection
Transfer the browned chicken rolls to a baking dish and bake in your preheated oven for 20 to 25 minutes. You want the chicken cooked through, with juices running clear, and the coating sturdy and golden.
Step 7: Make the Dijon Cream Sauce
While your chicken is baking, prepare the star sauce by melting the remaining butter in a small saucepan over medium heat. Whisk in the Dijon mustard and heavy cream until smooth and slightly thickened. This sauce is the silky, tangy finishing touch that makes this Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe truly unforgettable.
Step 8: Serve Warm and Enjoy
Once the chicken rolls come out of the oven, remove toothpicks and plate them up. Generously drizzle with the warm Dijon cream sauce, letting it cascade over every crispy, cheesy bite for maximum flavor impact.
How to Serve Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a bright, fresh contrast to the richness of this dish. A light sprinkle of freshly cracked black pepper on top also adds visual appeal and a subtle spice that complements the creamy Dijon sauce perfectly.
Side Dishes
This dish pairs wonderfully with simple steamed or roasted vegetables like green beans, asparagus, or carrots to balance the richness. Creamy mashed potatoes or a buttery rice pilaf make comforting starch options that soak up the Dijon sauce beautifully, closing every bite with warm satisfaction.
Creative Ways to Present
For an elegant touch, slice the chicken rolls into medallions and fan them out on the plate, then drizzle the sauce artistically around them. You can also serve individual portions on mini wooden boards or rustic plates to bring a cozy, bistro vibe to your home dining experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days, making for a delicious next-day meal that you can easily reheat.
Freezing
You can freeze the prepared, breaded but uncooked chicken rolls by wrapping them tightly in plastic wrap and placing in a freezer bag. Freeze for up to 1 month. When ready to cook, thaw overnight in the refrigerator and proceed with the browning and baking steps fresh for best results.
Reheating
To retain that crisp exterior, reheat leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving if possible, as it will soften the crispy coating and alter the texture.
FAQs
Can I use a different cheese instead of Swiss?
Absolutely! Gruyère or mozzarella can be delicious substitutes, each bringing their own unique melting qualities and flavor to the dish.
Is it necessary to pound the chicken thin?
Yes, thinning the chicken breasts ensures even cooking and makes rolling with the ham and cheese easier without tearing.
Can I make the Dijon sauce ahead of time?
You can prepare the sauce in advance and gently rewarm it before serving, but it’s best fresh for optimal creaminess and flavor balance.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs work fine, but panko gives a lighter, crunchier texture that elevates this Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe.
Is this recipe suitable for meal prepping?
Yes! You can assemble the chicken rolls and store them uncooked in the fridge for up to a day before cooking. This makes dinner prep stress-free and quick.
Final Thoughts
This Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is an absolute joy to make and even more delightful to eat. It’s the kind of recipe that turns an ordinary night into something special, full of comforting textures and rich, balanced flavors. I can’t wait for you to try it and share this little celebration of classic flavors with your loved ones.
Print
Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This Crispy and Creamy Chicken Cordon Bleu features tender chicken breasts rolled with Swiss cheese and ham, breaded to perfection, then pan-seared and baked until golden. Served with a rich and smooth Dijon mustard cream sauce, this classic French-inspired dish balances crispy texture and creamy flavors for an impressive yet approachable meal.
Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 4 slices Swiss cheese
- 4 thin slices ham
Breading
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Sauce and Cooking
- 1/2 cup unsalted butter (divided)
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Prepare Chicken: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick for even cooking and easy rolling.
- Season Chicken: Season both sides of the flattened chicken breasts generously with salt and freshly ground black pepper.
- Add Filling: Lay one slice of Swiss cheese and one slice of ham onto each flattened chicken breast, preparing them for rolling.
- Roll Chicken: Tightly roll each chicken breast around the filling, securing with toothpicks if needed to hold the shape during cooking.
- Set Up Breading Station: Place flour in a shallow dish, beat eggs in a second dish, and mix breadcrumbs, Parmesan, thyme, and garlic powder in a third for coating the chicken.
- Bread Chicken Rolls: Dredge each rolled chicken in flour, shaking off excess; dip into beaten eggs; then thoroughly coat with the breadcrumb mixture.
- Brown Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat; brown the breaded chicken rolls on all sides, about 3-4 minutes per side, creating a crispy crust.
- Bake Chicken: Transfer browned chicken to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through and juices run clear.
- Make Dijon Sauce: While chicken bakes, melt remaining butter in a small saucepan over medium heat.
- Combine Sauce Ingredients: Stir in Dijon mustard and heavy cream, whisking consistently until the sauce is smooth and thickens slightly.
- Serve: Remove toothpicks from chicken, plate the cordon bleu, and drizzle generously with the creamy Dijon sauce while hot.
Notes
- Using panko breadcrumbs will create a lighter, crispier crust compared to traditional breadcrumbs.
- Ensure chicken is pounded evenly to avoid uneven cooking and help the rolling process.
- To prevent the rolls from unrolling while cooking, secure tightly with toothpicks or kitchen twine.
- Let the chicken rest for a few minutes after baking before slicing to retain juices.
- Dijon sauce can be adjusted in thickness by adding a bit more cream if desired.
