There is something irresistibly comforting and elegant about a classic Chicken Cordon Bleu with Dijon Sauce Recipe that brings a touch of French-inspired flair right to your dinner table. This dish combines juicy, tender chicken breasts stuffed with savory ham and melty Swiss cheese, all wrapped in a crunchy seasoned breadcrumb crust. The crowning glory is the creamy Dijon sauce that perfectly balances tangy mustard with subtle warmth, elevating every bite into a celebration of flavors. Whether you’re cooking for a special night or craving a cozy homemade meal, this recipe is sure to become one of your favorites that you’ll want to make again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These simple yet essential ingredients work harmoniously to create layers of flavor, texture, and color that make this Chicken Cordon Bleu with Dijon Sauce Recipe truly shine. Each element plays a vital role, from tender chicken to crisp, golden breadcrumbs and the silky, tangy sauce that ties everything together.
- 4 large boneless, skinless chicken breasts: The perfect protein base that pairs wonderfully with the filling.
- 4 slices ham: Adds a salty, smoky flavor that complements the cheese and chicken beautifully.
- 4 slices Swiss cheese: Melts to a gooey, savory center that makes each bite delightful.
- 1 ½ cups Panko breadcrumbs: Provide a light, crispy coating for that satisfying crunch.
- ½ teaspoon Italian seasoning: Adds aromatic herbs that deepen the flavor profile.
- ½ teaspoon onion powder: Enhances the savory notes in the breading.
- ½ teaspoon garlic powder: Lends a subtle zing and warmth to the crust.
- 1 teaspoon salt: Essential for balancing and accentuating all the other flavors.
- ¼ teaspoon freshly cracked black pepper: Introduces a little heat and complexity.
- ½ cup butter, melted: Helps the breadcrumbs adhere and adds richness to the crust.
- ¼ cup butter: For making the luscious Dijon sauce base.
- 2 tablespoons all-purpose flour: Thicken the saucy coating so it’s smooth and velvety.
- ¾ cup milk: Creates the creamy consistency of the sauce.
- ½ tablespoon Dijon mustard: The star ingredient in the sauce, bringing a sharp, tangy kick.
- 1 teaspoon Worcestershire sauce: Adds depth and a subtle savory umami flavor.
- ½ teaspoon salt (for sauce): To season the sauce perfectly.
How to Make Chicken Cordon Bleu with Dijon Sauce Recipe
Step 1: Preheat Oven and Prepare Chicken
Start by heating your oven to 350°F to ensure it’s nice and ready for baking. Butterflying the chicken breasts is key—slice horizontally without cutting through completely, then open it up like a book. This creates a thin, even surface perfect for rolling. Placing the chicken between two pieces of plastic wrap and pounding it gently with a meat mallet or rolling pin ensures even thickness that will cook uniformly and stay tender. Don’t forget to sprinkle your chicken with a little salt and pepper at this stage to build a flavor foundation.
Step 2: Fill and Roll Chicken
Next, gently layer each butterflied chicken breast with a slice of ham and Swiss cheese. The ham provides salty, smoky texture, while the Swiss melts into a creamy, flavorful filling. Rolling the chicken tight but gently helps keep everything inside and forms that classic cordon bleu shape, ready to be breaded and baked.
Step 3: Bread Chicken
For the breading, mix your Panko breadcrumbs with Italian seasoning, onion powder, garlic powder, salt, and pepper—this seasoning mix brings the crust to life. Set up your breading station with one bowl of melted butter and another with your seasoned breadcrumb mixture. Dip each chicken roll into the butter, then coat it thoroughly with breadcrumbs to lock in moisture and create a golden, crunchy shell after baking. Place your rolls on a parchment-lined baking sheet to keep cleanup effortless.
Step 4: Bake Chicken
Bake the chicken for about 35 to 40 minutes until the internal temperature hits 165°F. This step is crucial to ensure the chicken is fully cooked but still moist inside, with a perfectly crisp outer layer. The cheese inside will be wonderfully melted, making every bite a tender, cheesy delight.
Step 5: Make Dijon Sauce
While your chicken is baking, prepare the decadent Dijon sauce. Melt butter in a saucepan over medium heat and whisk in flour to build a roux, which thickens the sauce beautifully. Slowly add milk while whisking constantly to avoid lumps and create a smooth texture. Stir in Dijon mustard and Worcestershire sauce for that signature tang and depth, then season with a pinch of salt. The result is a silky, creamy sauce that ties every element of this Chicken Cordon Bleu with Dijon Sauce Recipe together perfectly.
Step 6: Serve
Once the chicken is baked and the sauce is ready, spoon the Dijon sauce generously over your Chicken Cordon Bleu rolls. This final touch turns a great meal into an unforgettable experience that’s perfect for impressing guests or treating yourself.
How to Serve Chicken Cordon Bleu with Dijon Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and fresh aroma, brightening the richness of the dish. You can also add a few lemon wedges on the side for those who love a hint of citrus to cut through the creamy sauce.
Side Dishes
Crisp green beans, garlic mashed potatoes, or a light mixed green salad are fantastic companions that balance the richness of the cordon bleu. Roasted asparagus or buttered noodles also work wonderfully to round out the meal without overpowering the delicate flavors.
Creative Ways to Present
For an elegant touch, slice the chicken rolls into medallions to showcase the lovely spiral of ham and cheese inside, then drizzle with sauce artistically on the plate. Alternatively, serve the whole roll with sauce ladled over the top and a side of your favorite vibrant vegetables for a rustic yet refined presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu with Dijon Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the crispy texture of the breaded chicken when reheating.
Freezing
You can freeze the uncooked, breaded chicken rolls in a single layer on a baking sheet, then transfer to a freezer-safe bag once solid. Freeze for up to 2 months. Thaw overnight in the fridge before baking as usual. Freezing the sauce is not recommended as it may separate upon reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F to retain the crust’s crispiness and warm the filling evenly. Microwave reheating can make the breading soggy, so the oven is your best bet for preserving texture and flavor.
FAQs
Can I use other types of cheese besides Swiss?
Yes! While Swiss is traditional, Gruyère or mozzarella are excellent alternatives that melt nicely and add their own unique flavors to the dish.
Is it possible to make this recipe gluten-free?
Absolutely. Simply substitute the Panko breadcrumbs for a gluten-free version and use gluten-free flour or cornstarch to thicken the sauce.
Can Chicken Cordon Bleu be cooked on the stovetop instead of baking?
While baking ensures even cooking and a crispy crust, pan-frying the chicken over medium heat is also an option but requires careful turning to avoid burning the breadcrumbs.
How do I know when the chicken is fully cooked?
Using a meat thermometer is the most reliable method. The internal temperature should reach 165°F in the thickest part of the roll to be safe and juicy.
Can I prepare this dish ahead of time for a party?
Yes! You can assemble and bread the chicken rolls, then keep them refrigerated until ready to bake. Just add a few extra minutes to baking time if baking straight from the fridge.
Final Thoughts
If you’re looking for a dish that feels fancy without fuss, this Chicken Cordon Bleu with Dijon Sauce Recipe is pure magic. The combination of tender chicken, melty cheese, crispy breading, and tangy sauce creates a dinner that’s both comforting and impressive. I can’t wait for you to try making it and see how quickly it becomes a beloved staple in your kitchen.
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Chicken Cordon Bleu with Dijon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: French-American
Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in a seasoned breadcrumb crust, and baked to perfection. Finished with a creamy Dijon mustard sauce, it makes for an elegant yet easy-to-make dinner that serves four.
Ingredients
Chicken and Filling
- 4 large boneless, skinless chicken breasts
- 4 slices ham
- 4 slices Swiss cheese
Breading
- 1 ½ cups Panko breadcrumbs
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup butter, melted
Sauce
- ¼ cup butter
- 2 tablespoons all-purpose flour
- ¾ cup milk
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 350°F (175°C). Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through. Open the chicken breast like a book. Place the butterflied chicken between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until it is a thin, even layer. Season both sides with salt and freshly cracked black pepper.
- Fill and Roll Chicken: Lay one slice of ham and one slice of Swiss cheese onto each flattened chicken breast. Carefully roll up each breast tightly to encase the filling.
- Bread Chicken: In a shallow bowl, mix together the Panko breadcrumbs, Italian seasoning, onion powder, garlic powder, salt, and pepper. Set up a breading station with two shallow bowls: one containing the melted butter and the other the breadcrumb mixture. Dip each rolled chicken breast into the melted butter, then coat thoroughly in the breadcrumb mixture. Place the breaded chicken rolls on a parchment-lined baking sheet.
- Bake: Bake the chicken rolls in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the coating is golden and crispy.
- Make Sauce: While the chicken bakes, prepare the sauce. In a medium saucepan over medium heat, melt ¼ cup butter. Stir in the flour and cook for about one minute to form a roux. Slowly whisk in the milk to incorporate smoothly without lumps. Add the Dijon mustard and Worcestershire sauce, then season with ½ teaspoon salt. Cook until the sauce thickens slightly, stirring frequently.
- Serve: Spoon the creamy mustard sauce over the baked Chicken Cordon Bleu rolls and serve immediately for a delicious, comforting meal.
Notes
- Using pounded thin chicken breasts ensures even cooking and tender results.
- Make sure to seal the chicken rolls tightly to prevent the cheese and ham from leaking out during baking.
- You can substitute Swiss cheese with Gruyere for a more intense flavor.
- The Dijon mustard sauce pairs perfectly but can be omitted or replaced with a simple gravy if desired.
- Check the internal temperature with a meat thermometer for food safety.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
