There is something truly irresistible about the Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe that makes it a beloved classic comfort dish. Imagine tender chicken breasts wrapped around savory ham and melted Swiss cheese, all enveloped in a perfectly crunchy, golden crust. To top it off, a luscious, tangy Dijon sauce elevates every bite to pure bliss. This recipe strikes that magical balance of textures and flavors that pulls you in for seconds and even thirds, making it an absolute showstopper for weeknight dinners or special occasions alike.
Ingredients You’ll Need
These simple but essential ingredients come together in a harmony that brings out the best in this dish. Each one contributes to the ultimate taste, texture, or color, ensuring the Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe delivers on every level.
- 4 boneless, skinless chicken breasts (pounded to 1/4 inch thick): Thin cutlets cook evenly and wrap easily around the stuffing for a beautiful presentation.
- 4 slices of Swiss cheese: Melts wonderfully to create that creamy, gooey center that’s signature to cordon bleu.
- 4 slices of deli ham: Adds savory, smoky flavor and complements the cheese perfectly.
- 1/2 cup all-purpose flour: Helps the coating stick to the chicken and creates a nice base for the breading.
- 2 large eggs (beaten): Acts as a binder to hold the coating in place and adds richness.
- 1 cup panko breadcrumbs: Provides the unbeatable crunch that makes this dish so memorable.
- 1/2 cup grated Parmesan cheese: Boosts flavor and adds a subtle nuttiness to the crust.
- 1 teaspoon garlic powder: Infuses the breading and sauce with aroma and warmth.
- 1/2 teaspoon paprika: Adds color and a hint of smoky depth.
- Salt and pepper to taste: Essential seasonings that bring all flavors together.
- 2 tablespoons olive oil: Used for searing, it gives the crust a golden hue and a crisp texture.
- 2 tablespoons butter: Adds richness to the searing process and the Dijon sauce.
- For the Dijon Sauce: 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, 2 tablespoons Dijon mustard, 1/2 teaspoon garlic powder, salt and pepper to taste—all combine to make a creamy, tangy sauce that perfectly contrasts the crispy chicken.
How to Make Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Step 1: Prepare the Chicken Rolls
Start by preheating your oven to 375°F (190°C). Lay the pounded chicken breasts flat on your cutting board and season both sides with salt and pepper. Next, place one slice of ham and one slice of Swiss cheese on each breast. Roll each breast tightly starting from one edge and use toothpicks to hold everything in place. This cozy little package will soon turn into a stunning entree with layers of flavor inside.
Step 2: Coat the Chicken
Prepare your dredging stations by placing the flour in one shallow dish, the beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a third. Coat each chicken roll first in the flour, then dip it into the beaten eggs, and finally press it firmly into the seasoned breadcrumb mixture. This triple-layer coating ensures the outer crust becomes irresistibly crispy after cooking.
Step 3: Sear the Chicken Rolls
Heat olive oil and butter in a skillet over medium heat until shimmering. Carefully place your rolled chicken in the skillet, searing for about 2 to 3 minutes on each side until every side is beautifully golden brown. This step locks in moisture and develops a glorious crust that will hold up during baking.
Step 4: Bake to Perfection
Transfer the seared chicken rolls to a baking dish lined with foil or parchment for easy cleanup. Place them in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and juicy inside. The baking completes the cooking process without drying out the tender meat wrapped in ham and gooey cheese.
Step 5: Make the Dijon Sauce
While the chicken bakes, create the luxurious Dijon sauce. Melt butter in a small saucepan over medium heat, then whisk in flour and cook for one minute to form a gentle roux. Slowly pour in milk, whisking constantly to keep the sauce smooth and free of lumps. Stir in the Dijon mustard, garlic powder, and season with salt and pepper. Let the sauce simmer for 3 to 5 minutes until thick and creamy—it’s the perfect finishing touch to this dish.
Step 6: Serve
Remove the chicken from the oven and carefully pull out the toothpicks. Slice each roll into medallions to reveal the beautiful ham and melted cheese spiral inside. Arrange on plates and drizzle generously with the Dijon sauce. Prepare to dive into one of the most satisfying Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe experiences you’ll ever have!
How to Serve Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or chives bring a pop of color and a fresh note that complements the richness of the chicken. A light sprinkle on top just before serving adds brightness and visual appeal.
Side Dishes
Pair this dish with creamy mashed potatoes or buttery roasted vegetables for a classic, comforting meal. A side of steamed green beans or a crisp mixed salad also offers a delightful textural contrast and balances the richness of the chicken and sauce.
Creative Ways to Present
If you’re feeling fancy, serve the chicken medallions stacked slightly off-center on a long rectangular plate with a swoosh of Dijon sauce on the side. Adding microgreens or edible flowers creates an impressive visual feast that is sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Cordon Bleu rolls in an airtight container in the refrigerator for up to 3 days. Make sure to keep the Dijon sauce separately in a sealed jar or container to maintain the best texture.
Freezing
You can freeze the prepared but uncooked chicken rolls by wrapping them tightly in plastic wrap and foil. Freeze for up to one month. When you’re ready, bake them directly from frozen, adding a few extra minutes to the cooking time.
Reheating
Reheat leftover cooked chicken rolls in a 350°F (175°C) oven until warm and crispy again—about 15 to 20 minutes. Warm the Dijon sauce gently on the stove or in the microwave, stirring occasionally for even heating.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is traditional for cordon bleu, Gruyère or provolone make excellent substitutes that melt beautifully and bring unique flavor profiles.
Is it necessary to pound the chicken thin?
Yes, pounding the chicken breasts to about 1/4 inch thickness helps ensure they cook evenly and makes it easier to roll around the ham and cheese for that perfect cordon bleu shape.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko gives that extra crunchy texture that makes this dish stand out. If you only have regular breadcrumbs, consider mixing in some crushed cornflakes for crunch.
Can this recipe be made gluten-free?
Definitely! Use gluten-free flour and breadcrumbs, and double-check the Dijon mustard label to ensure it’s gluten-free. The recipe will still come out wonderfully tasty and crispy.
How can I make the Dijon sauce extra flavorful?
Adding a pinch of nutmeg or a splash of white wine when making the sauce adds a lovely depth that elevates the tangy Dijon flavor to something truly special.
Final Thoughts
Give this Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe a try, and you’ll discover just how easy it is to create a meal that feels both indulgent and comforting. The marriage of crunchy crust, molten cheese, savory ham, and rich sauce is something that will keep you coming back for more. Whether you’re cooking for loved ones or treating yourself, this dish is a guaranteed crowd-pleaser that adds a touch of elegance to any dinner.
Print
Crispy and Creamy Chicken Cordon Bleu with Dijon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 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 delicious French-American main course featuring tender chicken breasts stuffed with Swiss cheese and ham, coated in a flavorful parmesan and panko crust. The chicken is seared to golden perfection and finished in the oven, then served with a smooth and tangy Dijon mustard sauce that elevates the dish with rich, creamy flavors. Perfectly paired with mashed potatoes or roasted vegetables, this recipe offers a satisfying high-protein meal suitable for family dinners or special occasions.
Ingredients
For the Chicken Cordon Bleu
- 4 boneless, skinless chicken breasts (pounded to 1/4 inch thick)
- 4 slices Swiss cheese
- 4 slices deli ham
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Dijon Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts to about 1/4 inch thickness, then season both sides with salt and pepper for balanced flavor.
- Assemble Rolls: Place one slice of ham and one slice of Swiss cheese on each chicken breast. Roll each breast tightly around the fillings and secure with toothpicks to keep everything intact during cooking.
- Coat the Chicken: Dredge each chicken roll first in flour, then dip into the beaten eggs, and finally coat them thoroughly in a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper to create a crispy crust.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, sear the chicken rolls on all sides until they turn golden brown, approximately 2–3 minutes per side, to develop flavor and texture.
- Bake the Chicken: Transfer the seared chicken rolls to a baking dish and bake in the preheated oven for 25–30 minutes, or until cooked through and juices run clear.
- Make Dijon Sauce: While chicken bakes, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually add milk while whisking constantly to avoid lumps. Stir in Dijon mustard and garlic powder, then season with salt and pepper. Let the sauce simmer for 3–5 minutes until thickened.
- Serve: Remove the toothpicks from the cooked chicken rolls, slice them carefully, then drizzle generously with the creamy Dijon sauce before serving.
Notes
- You can substitute Swiss cheese with Gruyère or provolone for a different flavor profile.
- For extra flavor, add a pinch of nutmeg to the Dijon sauce.
- This dish pairs wonderfully with mashed potatoes or roasted vegetables for a complete meal.
