If you are craving a spectacularly indulgent meal that combines the perfect balance of crunch and creaminess, let me introduce you to the Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe. This dish is a delightful fusion of tender chicken breasts wrapped around savory ham and melty Swiss cheese, all rolled up in a golden, crispy breadcrumb coating. Finished with a luscious Dijon mustard sauce that adds a tangy and silky touch, this recipe is guaranteed to elevate your dinner table with flavors that melt in your mouth and textures that sing with every bite.
Ingredients You’ll Need
Getting started with the Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is simple and rewarding, thanks to a handful of essential ingredients. Each item plays a vital part in building the robust flavors and perfect textures that make this dish shine—from the juicy chicken breasts to the creamy cheese and ham filling, and the crispy breading to the velvety Dijon sauce, every element is carefully chosen to create a harmonious experience.
- 4 boneless, skinless chicken breasts: Pounded to an even thickness to ensure quick, even cooking and tender meat.
- 4 slices Swiss cheese: Provides a mild, melting creaminess that contrasts beautifully with the savory ham.
- 4 slices deli ham: Adds a smoky, salty layer that complements the chicken and cheese perfectly.
- 1/2 cup all-purpose flour: Used for dredging, helping the coating stick and creating a light outer layer.
- 2 large eggs, beaten: Binds the breadcrumbs to the chicken for that irresistible crunch.
- 1 cup breadcrumbs (preferably panko): Panko breadcrumbs give a wonderfully crispy texture without weighing down the dish.
- 1/2 teaspoon salt: Enhances natural flavors throughout the recipe.
- 1/2 teaspoon black pepper: Adds a subtle kick and background warmth.
- 1/2 teaspoon garlic powder: Provides a gentle hint of aromatic depth.
- 2 tablespoons olive oil: Used with butter to sear the chicken for a golden crust.
- 2 tablespoons unsalted butter: Enriches both the searing process and the Dijon sauce.
- 2 tablespoons butter (for sauce): Base for the creamy Dijon sauce, adding richness.
- 2 tablespoons all-purpose flour (for sauce): Thickens the Dijon sauce to silky perfection.
- 1 cup milk: Creates the creamy texture needed for the sauce’s luscious mouthfeel.
- 1 tablespoon Dijon mustard: The star of the sauce, adding an exciting tang and complexity.
- 1 teaspoon Worcestershire sauce: A secret boost for extra umami depth.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory finish that enriches the sauce beautifully.
- Salt and pepper to taste (for sauce): Balances the flavors perfectly to your liking.
How to Make Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Step 1: Prepare and Pound the Chicken
Begin by preheating your oven to 375°F (190°C). To ensure that your chicken cooks evenly and stays moist, place each boneless breast between two pieces of plastic wrap or parchment paper and gently pound them to an even 1/2-inch thickness. This step is vital—it tenderizes the meat and makes rolling easier. Once flattened, top each breast with a slice of ham and Swiss cheese, then roll tightly from one end. Secure the rolls with toothpicks if needed to keep those delicious layers locked inside.
Step 2: Set Up Your Dredging Station
For that iconic crispy crust, create a dredging station with three shallow bowls: one filled with all-purpose flour, another with beaten eggs, and the last with seasoned panko breadcrumbs mixed with salt, black pepper, and garlic powder. Roll each chicken bundle first in the flour, then dip it into the eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere the coating firmly. This triple layer ensures maximum crunch and flavor.
Step 3: Sear the Chicken for Golden Perfection
Heat the olive oil and unsalted butter in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the coated chicken rolls in the skillet and sear each side for about 2 to 3 minutes until golden brown. This step not only locks in juices but also creates that irresistible crispy exterior every chicken cordon bleu should have.
Step 4: Bake Until Cooked Through
Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. During this time, the chicken cooks through while the cheese melts inside, melding beautifully with the ham. You’ll know it’s done when the juices run clear and the internal temperature reaches a safe 165°F (74°C). Remove from the oven, discard toothpicks, and prepare for the final showstopper.
Step 5: Create the Dreamy Dijon Sauce
While the chicken bakes, make the signature Dijon sauce that takes this dish to the next level. In a small saucepan, melt butter over medium heat, then whisk in flour to form a roux and cook for about a minute to eliminate any raw flour taste. Slowly add milk while whisking continuously until the sauce thickens. Stir in Dijon mustard, Worcestershire sauce, and grated Parmesan cheese for layers of flavor. Season with salt and pepper, then simmer gently for a couple more minutes until smooth and velvety. Pour this warm, tangy sauce over your chicken cordon bleu right before serving for that unbeatable combination of creamy and crispy.
How to Serve Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Garnishes
Fresh garnishes make a big difference in both taste and presentation. Sprinkle finely chopped fresh parsley or chives over the sauce to add a fresh herbal pop of color and contrast. A light drizzle of extra Dijon mustard on the side for dipping adds a zesty kick for mustard lovers.
Side Dishes
This dish pairs beautifully with simple sides that complement rather than compete. Think buttery mashed potatoes that soak up the sauce, lightly steamed green beans for crispness, or a crisp garden salad with a citrus vinaigrette to balance the richness. Roasted asparagus or garlic sautéed spinach also make elegant, vibrant accompaniments.
Creative Ways to Present
Want to impress your guests visually? Slice each chicken roll crosswise into thick medallions to showcase the spiraled layers of cheese and ham. Arrange the slices artistically on the plate, drizzled with the Dijon sauce and garnished with colorful herbs. For a casual twist, serve the whole roll on a wooden board with small bowls of sauce and mustard for a rustic yet chic experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Cover the chicken tightly to preserve moisture and keep the coating from becoming soggy. Keep the Dijon sauce separate if possible to maintain its silky texture.
Freezing
You can freeze cooked chicken cordon bleu by wrapping each portion tightly in plastic wrap and then aluminum foil or placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to ensure even warming and retain the dish’s crispness and creaminess when reheated properly.
Reheating
Reheat the chicken in a preheated oven at 350°F (175°C) for about 15 minutes or until hot throughout to keep that satisfying crunch. Warm the Dijon sauce gently on the stovetop or in the microwave, stirring occasionally, so it doesn’t separate. Avoid reheating in the microwave alone, as it can soften the crust too much.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is classic for chicken cordon bleu, Gruyère or even mozzarella make excellent substitutes, each adding their own unique flavor and meltiness to the dish.
Is it necessary to pound the chicken breasts?
Yes, pounding the chicken breasts to an even thickness is important for uniform cooking and to prevent unevenly cooked or dry spots. It also makes rolling the ham and cheese much easier and neater.
Can this recipe be made gluten-free?
Yes! Simply swap regular flour and breadcrumbs for gluten-free alternatives. Many stores offer gluten-free panko-style breadcrumbs that provide similar texture and crispness.
What can I substitute for ham?
If you want a twist or don’t eat pork, prosciutto works beautifully, or you could try turkey slices for a leaner option. Each will bring a slightly different flavor but still keep that salty, savory balance.
How far in advance can I prepare this dish?
You can assemble the chicken rolls and coat them with the breadcrumbs several hours ahead, keeping them refrigerated until ready to sear and bake. It’s best to make the Dijon sauce fresh or reheat it gently just before serving.
Final Thoughts
If you’re looking to wow family or friends with a dish that feels elegant without fuss, the Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe is an absolute winner. Its perfect balance of textures and flavors makes it a comfort food classic reimagined for your kitchen. Trust me, once you try it, you’ll want to make it again and again — it really is that good. So next dinner, bring a bit of French-American flair to your table and enjoy every delicious bite!
Print
Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Description
This Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce is a delightful fusion of tender chicken breasts wrapped around savory ham and Swiss cheese, coated with a crispy breadcrumb crust, and baked to perfection. Served with a rich and tangy Dijon mustard sauce, this French-American classic brings comfort and elegance to your dinner table.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Dijon Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even 1/2-inch thickness using plastic wrap or parchment paper for easy handling. Lay a slice of ham and Swiss cheese on each flattened breast, then roll them tightly from one end. Secure with toothpicks if necessary to keep the shape.
- Dredging Station Setup: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with salt, pepper, and garlic powder. This setup ensures an even coating on the chicken.
- Coat the Chicken Rolls: Dredge each rolled chicken breast first in flour, shaking off excess, then dip into beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere the coating evenly.
- Sear the Chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat until hot. Sear the coated chicken rolls for 2–3 minutes on each side until they develop a golden crust.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and juices run clear, indicating doneness.
- Prepare Dijon Sauce: While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and continue cooking until the sauce thickens slightly, about 3–5 minutes. Stir in Dijon mustard, Worcestershire sauce, Parmesan cheese, and season with salt and pepper. Simmer for another 1–2 minutes until smooth.
- Serve: Remove toothpicks from the baked chicken rolls and plate them. Drizzle or ladle the warm Dijon sauce over the chicken and serve immediately for best flavor and texture.
Notes
- For a different flavor profile, substitute Gruyère cheese for Swiss cheese or use prosciutto instead of deli ham.
- The Dijon sauce can be prepared in advance and gently reheated before serving to save time.
- Ensure the chicken is pounded evenly to prevent uneven cooking and to make rolling easier.
- Use panko breadcrumbs for extra crispiness in the coating.
