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 something so indulgent about the combination of melted Swiss Gruyere, savory ham, and tender chicken wrapped up in a crispy coating. This Cordon Bleu Chicken with Dijon Cream Sauce Recipe transforms a classic comfort meal into a dinner you’ll be proud to serve any night of the week.

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 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

I’ve made this Cordon Bleu Chicken with Dijon Cream Sauce Recipe countless times, and it never disappoints. It hits that perfect balance between fancy and approachable, letting you impress without stress. Plus, the creamy Dijon sauce takes everything to the next level.

Elegant but Easy: You get that restaurant-quality vibe with simple, straightforward steps anyone can pull off.
Crispy & Creamy Contrast: The crunchy panko crust pairs beautifully with the silky, tangy Dijon cream sauce.
Made for Sharing: It’s hearty and satisfying enough for a family dinner or a cozy meal for two.
Customizable Flavor: Spice it up or tone it down easily with the herbs and Dijon – just how you like it.

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

The secret to this Cordon Bleu Chicken with Dijon Cream Sauce Recipe’s success lies in combining quality ingredients that elevate each other perfectly. The ham brings saltiness, the Gruyere adds nutty creaminess, and the Dijon sauce ties it all together with a bright tang. Here are the basics explained:

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: Flattening them ensures even cooking and makes rolling easier—you’ll get that perfect bite every time.
Black Forest ham: Choose a quality deli-cut ham, like Boars Head, for great flavor and moisture.
Swiss Gruyere cheese: Freshly shredded melts beautifully without becoming greasy.
Panko breadcrumbs: They toast up extra crispy, giving your chicken that irresistible crunch.
Parmesan cheese: Adds a sharp, savory note to the breading mix.
Dijon mustard & honey: The honey balances Dijon’s sharpness, creating a luscious coating and sauce.
Herbs & spices: Dried basil, parsley, garlic and onion powders, paprika, salt, and pepper build layers of flavor all around.
Heavy cream: Gives the sauce a silky texture—evaporated milk or half & half with cornstarch can work in a pinch.
Chicken broth: Adds depth and thins the sauce to the perfect consistency.

📝

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 Cordon Bleu Chicken with Dijon Cream Sauce Recipe is. Sometimes I swap out the ham for smoked turkey or add a sprinkling of fresh thyme to the filling for an extra herbal punch. Feel free to get creative — this recipe is all about making flavors your own.

Variation: My family once requested a spicy twist, so I mixed a pinch of cayenne and smoked paprika into the panko crumbs, giving the crust a little kick that paired amazingly with the creamy sauce. It was a total hit!
Dietary swaps: For a lighter version, you can use reduced-fat cheese and substitute the heavy cream with evaporated milk combined with cornstarch — just be mindful of sauce thickness.

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

Step 1: Flatten the Chicken Evenly

I like to place each chicken breast between two sheets of plastic wrap and gently pound with the flat side of my meat mallet. Getting them to about ¼-inch thick makes rolling much easier and ensures even cooking so the cheese melts perfectly without drying out the chicken. If you don’t have a mallet, the side of a heavy can works — just take your time!

Step 2: Layer Ham and Cheese, Then Roll Tight

Lay two slices of ham over each flattened breast, then pile on a heaping ¼ cup of that freshly shredded Swiss Gruyere down the middle. When rolling, start at the smallest end and tuck the ham over the cheese tightly to stop any melt from escaping. I rely on toothpicks to keep my rolls secure — just remember to remove them before serving!

Step 3: Toast the Panko and Prep the Dijon Wash

I melt butter and olive oil in a skillet, then toss in the panko breadcrumbs until golden and fragrant. This step really amps up the breading’s crunch. Once cool, stir in Parmesan and the blending of herbs and spices. Separately, whisk together Dijon mustard, honey, and olive oil to create a slightly sweet wash that helps the crumbs stick beautifully to the chicken rolls.

Step 4: Coat, Bread, and Bake to Perfection

Dip each chicken roll into the Dijon wash, brush it evenly, then press them into the breadcrumb mixture, covering all sides. Arrange them spaced out on a baking rack set atop a sheet pan to circulate heat evenly. Bake at 350°F until the internal temperature hits 160°F, about 30-35 minutes. If the crust starts to brown too fast, a loose tent of foil does the trick to prevent burning.

Step 5: Whip Up the Dijon Cream Sauce

While your chicken bakes, whisk together the sauce ingredients in a saucepan. Bring it to a boil, then reduce to a simmer until it thickens slightly. Don’t worry if it seems a bit thin—once off the heat, it’ll develop that lush, velvety texture that coats the chicken so nicely.

Top Tip

Making Cordon Bleu Chicken with Dijon Cream Sauce Recipe can feel a little intimidating, but trust me, it’s all about managing a few details. Here’s what I’ve learned helps me every time:

Meat pounding matters: Take your time flattening the chicken evenly—this step ensures juicy, tender rolls without overcooking.
Don’t skimp on toasting panko: Toasting those breadcrumbs is the secret for unbeatable crunch — just watch closely so they don’t burn.
Dijon wash is your friend: Brushing chicken with the honey-Dijon mixture guarantees the breading sticks well and adds subtle tangy sweetness.
Use a thermometer: Cooking to the right temperature (160°F) means juicy chicken and perfectly melted cheese — no guesswork!

How to Serve Cordon Bleu Chicken with Dijon Cream Sauce Recipe

Cordon Bleu Chicken - Serving Suggestion

Garnishes

I always sprinkle fresh parsley over the sliced chicken for a pop of color and a fresh herbal note that cuts through the richness. A little lemon zest works well, too, if you’re in the mood for an extra bright touch.

Side Dishes

Some of my favorite pairings include garlicky roasted green beans or a crisp butter lettuce salad with a light vinaigrette. Creamy mashed potatoes or buttery egg noodles tossed with fresh herbs make excellent starchy companions to soak up that luscious Dijon cream sauce.

Creative Ways to Present

For special occasions, I’ve rolled the chicken tightly and sliced medallions, arranging them in a fan on the plate drizzled generously with the cream sauce and sprinkled with nuts for crunch. It’s elegant and feels restaurant-level impressive without fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Cordon Bleu Chicken keeps well in an airtight container in the fridge for up to three days. I like to store the sauce separately in a small jar to avoid sogginess, reheating them gently together when it's time to eat again.

Freezing

This recipe freezes surprisingly well before baking. I’ll prepare the rolls fully and freeze them on a tray, then transfer to a freezer bag. When ready, just bake from frozen, adding a few extra minutes to the cook time.

Reheating

Reheat leftovers in a 350°F oven wrapped loosely in foil to keep the chicken juicy and restore crispiness to the crust. Warm the Dijon cream sauce gently on the stovetop, stirring occasionally. This keeps everything tasting freshly made.

Frequently Asked Questions:

Can I use other types of cheese in this recipe?

Absolutely! While Swiss Gruyere is traditional for that nutty flavor and great melting quality, you can substitute with Emmental, fontina, or even mozzarella if you prefer a milder taste.

What’s the best way to prevent the chicken from drying out?

Pounding the chicken to an even thin thickness and baking to the proper internal temperature of 160°F are key. Also, letting the chicken rest for a few minutes after baking helps retain juices.

Can I make the Dijon Cream Sauce ahead of time?

Yes! You can prepare the sauce earlier in the day and gently reheat it before serving. Give it a good stir to bring everything back to the perfect consistency.

Is there a gluten-free way to make this recipe?

Definitely. Substitute panko breadcrumbs with gluten-free breadcrumbs. Just be sure to check your ham and mustard for any hidden gluten ingredients.

Final Thoughts

This Cordon Bleu Chicken with Dijon Cream Sauce Recipe holds a special place in my dinner rotation because it’s both nurturing and impressive. I always feel like I’m treating myself and my family to something truly indulgent, yet it’s so manageable to make any day of the week. Give it a try — I bet it’ll become one of your favorite go-to recipes too!