Name: Chicken Cordon Bleu with Dijon Cream 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), such as Boars Head; 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 fine grated (1.4 oz) parmesan cheese; 2 tsp chopped fresh thyme; 1 Tbsp olive oil; 1 Tbsp chopped fresh parsley (for garnish); 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 (or additional dijon mustard); 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

There’s something incredibly satisfying about making a classic dish that wows every time, and this Chicken Cordon Bleu with Dijon Cream Sauce Recipe certainly hits the spot. Imagine tender chicken wrapped around ham and melty Swiss cheese, baked to golden perfection and topped with a luscious, tangy cream sauce—you’re in for a treat.

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

Why You'll Love This Recipe

I always find that Chicken Cordon Bleu is a dish that feels fancy but is actually pretty straightforward to make. This version with Dijon Cream Sauce brings all the richness without fuss, which is why it’s become one of my go-to recipes when hosting friends or just craving something flavorful at home.

Elegant yet simple: This recipe delivers a restaurant-quality meal with easy-to-follow steps.
Flavorful harmony: The Swiss cheese and Black Forest ham complement the Dijon cream sauce beautifully, creating layers of taste.
Great make-ahead option: You can prep the chicken rolls in advance, saving time on busy nights or special occasions.
Versatile and comforting: Perfect for family dinners, date nights, or when you want that cozy, satisfying meal.

Ingredients & Why They Work

The magic in this Chicken Cordon Bleu with Dijon Cream Sauce Recipe really comes from classic ingredients working together to create a deliciously balanced dish. Each component adds its own charm, and it’s worth buying good-quality stuff to really elevate the final result.

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

Chicken breasts: Pounding them thin helps the chicken cook evenly and keeps it juicy without drying out.
Black Forest ham: Its smoky, slightly sweet flavor is the perfect partner for Swiss cheese.
Swiss cheese: Melts beautifully and adds a nutty flavor; sharp cheddar or Gruyère are excellent alternatives.
Flour, eggs, and panko breadcrumbs: This classic breading trio creates that irresistible crispy crust you expect in Cordon Bleu.
Parmesan cheese: Mixed into the breadcrumbs, it adds an extra savory depth.
Fresh thyme and parsley: These herbs bring brightness and a hint of freshness to the dish.
Olive oil: Tossed with the breadcrumbs to give a lovely golden color and crunch when baked.
Dijon and yellow mustard: Both mustards blend to create a complex tang in the cream sauce.
Heavy cream and chicken broth: They combine to make the sauce rich yet balanced, with just the right consistency.
Honey: Adds a touch of sweetness that mellows the mustard’s bite and ties flavors together.
Garlic and butter: The base for your sauce’s savory aroma and flavor boost.
Cornstarch mixed with broth: This is your secret weapon to thicken the cream sauce perfectly without lumps.

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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 the things I love most about this Chicken Cordon Bleu with Dijon Cream Sauce Recipe is how easy it is to tweak to suit your tastes. Over the years, I’ve played around with different cheeses and herbs, and you should too! Don’t be shy about making this your own.

Variation: When I want a twist, I swap Swiss for Gruyère and add a pinch of smoked paprika to the breadcrumb mix for a subtle smoky kick. It’s fantastic.

Step-by-Step: How I Make Chicken Cordon Bleu with Dijon Cream 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: Gently Pound and Prepare Your Chicken

Start by pounding your chicken breasts to about ¼-inch thick using the flat side of a meat mallet. I find placing them between two sheets of plastic wrap helps keep things clean and prevents tearing. You want the chicken thin enough to roll but thick enough to hold all that ham and cheese.

Step 2: Layer Ham and Cheese, Then Roll

Place two slices of Black Forest ham over each flattened chicken breast. Then sprinkle with about half a cup of shredded Swiss cheese, leaving a small border around the edges. Roll the chicken up snugly from the smaller end, tucking in the sides to seal the cheese inside—this step is key to avoid melted cheese oozing out.

Step 3: Chill for Shape and Stability

Wrap each chicken roll tightly in plastic wrap—kind of like a tootsie roll—and chill in the fridge for at least 30 minutes. This makes a huge difference when breading, as it helps the rolls hold their shape instead of unraveling during cooking.

Step 4: Bread the Chicken Rolls

Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, thyme, olive oil, salt, and pepper. Unwrap the chilled chicken, dredge each roll first in flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture. Don’t rush this—press the crumbs onto the chicken so they stick well.

Step 5: Bake Until Golden and Juicy

Place the breaded chicken on a greased baking sheet (I like to line mine with foil and spray it to save cleanup). Bake at 400°F until the chicken reaches 165°F internally—usually about 30 to 35 minutes. The crust should be beautifully golden, and the chicken juicy inside.

Step 6: Whip Up That Dreamy Dijon Cream Sauce

While the chicken bakes, melt butter in a saucepan over medium heat and sauté minced garlic just until fragrant (about 20 seconds). Pour in the chicken broth and let it reduce by half—this intensifies the flavor. Stir in heavy cream, Dijon mustard, yellow mustard, honey, and the cornstarch slurry, whisking constantly until the sauce thickens. Season to taste, keep warm, and get ready to pour it generously over your plated chicken.

Top Tip

From my experience, keeping the chicken tight and chilled before breading is what truly sets this recipe apart in the homemade version. When I first made this, I skipped chilling, and the rolls lost their shape in the oven. Trust the process—it’s worth the wait for that perfect presentation and melty center.

Keep it snug: Wrap the chicken rolls tightly before chilling to hold everything together perfectly.
Even thickness: Pound chicken evenly but gently to avoid tearing, which keeps the stuffing secure.
Press those breadcrumbs: Press the panko mixture firmly onto the chicken for a crisp, even crust.
Watch the bake time: Check the chicken temperature with a thermometer to avoid drying out your delicious filling.

How to Serve Chicken Cordon Bleu with Dijon Cream Sauce Recipe

chicken cordon bleu - Serving Suggestion

Garnishes

I’m a big fan of fresh parsley sprinkled over the top—it adds a pop of color and a fresh herbal note that cuts through the richness of the sauce. Sometimes I add a few thyme sprigs just for show and their subtle aroma.

Side Dishes

Pair this chicken with something green and crisp, like a simple mixed greens salad or roasted asparagus. Mashed potatoes or buttery egg noodles are also classic sides that soak up the Dijon cream sauce so well. I once served it with garlic green beans for a fresh contrast—it was a hit!

Creative Ways to Present

When entertaining, I like to slice the chicken into rounds and fan them out on a platter with the sauce drizzled artistically. It makes the dish look elegant and allows guests to appreciate the layered ham and cheese inside. Serving it on a bed of buttered baby spinach also adds a nice color contrast and flavor boost.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and keep them in the fridge for up to 3 days. The breading softens a bit, but reheating in the oven helps bring back some crispness. Just cover loosely with foil to avoid drying out the chicken.

Freezing

Because of the rolled and breaded chicken, freezing this dish works pretty well. I freeze the pre-breaded rolls before baking—wrapped individually in plastic and then in a freezer bag. When ready, bake them directly from frozen, adding a few extra minutes to the baking time.

Reheating

Reheat leftover chicken in a 350°F oven, uncovered, until warmed through and the crust is crisp again—usually about 15-20 minutes. I reheat the Dijon cream sauce gently on the stove, adding a splash of broth or cream if needed to loosen it.

Frequently Asked Questions:

Can I use different cheese instead of Swiss in this Chicken Cordon Bleu with Dijon Cream Sauce Recipe?

Absolutely! Sharp cheddar or Gruyère are excellent substitutes that melt well and offer distinctive flavors. Just choose cheeses that melt smoothly to keep that gooey center.

How do I prevent cheese from leaking out during baking?

Wrapping the chicken rolls tightly in plastic wrap and chilling helps hold the filling in place. You can also tuck edges of the ham and chicken in tightly to seal. If cheese does start to leak, a small crumbled piece of foil pressed into the seam can plug it up effectively.

Is the Dijon Cream Sauce recipe difficult to make?

Not at all! It’s a simple sauce made with butter, garlic, broth, cream, mustards, and honey, thickened with cornstarch. Just be sure to whisk constantly after adding the cornstarch mixture to prevent lumps, and you’ll have a silky sauce in minutes.

Can I prepare Chicken Cordon Bleu with Dijon Cream Sauce Recipe ahead of time?

Yes! Prepping and chilling the chicken rolls ahead of time works beautifully—you can prepare them up to a day in advance. When ready, just bread and bake. This makes it a great recipe for dinner parties or busy evenings.

Final Thoughts

This Chicken Cordon Bleu with Dijon Cream Sauce Recipe has such a special place in my kitchen rotation because it combines comfort with elegance effortlessly. It's the kind of recipe that makes people smile around the table and keeps them coming back for more. I hope you enjoy preparing and sharing it as much as I have—it’s one of those classic dishes that feels like a warm hug after a long day.