If you’re dreaming of a chicken dinner that feels elegant and easy, this Chicken Cordon Bleu with Creamy Dijon Sauce is such a treat. Tender chicken, melty cheese, savory ham all wrapped in a crisp coating and finished with a silky Dijon cream. It’s comforting, impressive, and wonderfully doable at home.
Ingredients
For the chicken cordon bleu:
- 4 chicken breasts, pounded thin
- 4 slices Swiss cheese
- 4 slices deli ham
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper
- 2 eggs, beaten
- 1/2 cup flour
For the creamy Dijon sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup milk or half-and-half
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Optional: pinch of paprika or cayenne
Steps
- Prep the chicken. Pound chicken thin so it rolls easily. Don’t worry if the edges are uneven — they tuck in beautifully.
- Layer and roll. Add a slice of ham and cheese to each piece of chicken. Roll tightly, then secure with toothpicks.
- Bread the rolls. Coat each roll in flour, dip in beaten eggs, then roll in breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper.
- Bake to golden perfection. Place on a greased baking sheet and bake at 375°F for 25–30 minutes until crisp and cooked through.
- Make the Dijon sauce. In a saucepan, melt butter and whisk in flour. Cook 1 minute, then whisk in broth and milk until smooth.
- Flavor it up. Stir in Dijon, lemon juice, salt, and pepper. Simmer until creamy don’t worry if it thickens slowly; it becomes wonderfully silky.
- Serve warm. Slice the chicken and drizzle generously with sauce.
Chef’s Tips
- Chill the rolled chicken for 10 minutes: It helps keep everything neatly together while breading.
- Use freshly grated Parmesan: It sticks better and adds a deeper flavor.
- Reheat sauce gently: Creamy Dijon stays smooth if warmed over low heat.
Variations
- Crispy skillet version: Pan-sear the rolls in butter for extra crunch before baking.
- Spinach cordon bleu: Add a thin layer of sautéed spinach inside the roll.
- Honey-Dijon twist: Add 1–2 tsp honey to the sauce for a sweet-savory balance.