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
Scale
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.
