This Chicken Cordon Bleu recipe features juicy breaded chicken breast stuffed with slices of ham and Swiss cheese. It’s topped with a Dijon cream sauce that is absolutely to die for!
Why You’ll Love This Chicken Cordon Bleu Recipe
This has become one of my go-to dinners when I invite friends over and it’s one that the whole family loves. Here are a few reasons why.
- Easy yet elegant. This dish is one that appears rather fancy, like something you’d expect to order at a restaurant, but it’s actually not difficult to make. In fact it comes together in just a few steps.
- Crispy breading. I used panko breadcrumbs which create a light, crispy breading. The chicken doesn’t feel “heavy” like some fried and breaded chicken recipes do.
- Gooey cheese inside. Chicken cordon bleu is stuffed with slices of Swiss cheese so when you serve this, you find gooey melty cheese in almost every bite.
- Dijon mustard sauce. The Dijon cream sauce in this recipe is so easy and so tasty. It’s made with Dijon, heavy cream, and broth, adding a savory and flavorful touch to the dish.
What You’ll Need
Both the chicken and the Dijon cream sauce are made with just a handful of ingredients. Scroll down to the recipe card below for the full measurements.
For the chicken:
- Chicken – Boneless, skinless chicken breasts are best for this recipe.
- Ham – Thinly sliced from the deli.
- Swiss cheese – I prefer Swiss cheese from the deli for this recipe as well.
- All-purpose flour
- Eggs
- Panko breadcrumbs – Panko adds a lighter, crispier texture than other types of breadcrumbs.
- Seasonings – Garlic powder, onion powder, salt, and pepper are all you need to season this recipe.
- Vegetable oil – For frying.
For the Dijon cream sauce:
- Butter
- All-purpose flour – Helps to thicken the sauce.
- Chicken broth – I prefer low-sodium broth.
- Heavy cream – Adds the creaminess to the sauce.
- Dijon mustard
- Salt & pepper
- Fresh parsley – Optional garnish.
How To Make Chicken Cordon Bleu
You might be surprised at how easy this chicken cordon bleu recipe is to prepare! You can find the printable version of the instructions in the recipe card below.
- Prep the chicken breast. Place the chicken between two pieces of plastic wrap then pound with a meat mallet (or rolling pin) to about 1/4 inch thick. Season both sides with salt, pepper, garlic powder, and onion powder.
- Roll the chicken. Lay 2 slices of ham and 2 slices of cheese on each chicken breast. Carefully roll the chicken from the narrower end, tucking in the sides to hold the filling in. Secure with toothpicks.
- Dredge the chicken. Place the flour in one shallow dish, whisked eggs in another, and the breadcrumbs in a third. Dredge the chicken in the flour, dip in the eggs, and then coat in the breadcrumbs.
- Cook the chicken. Heat the oil over medium heat. Cook the chicken for 8-10 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the Dijon cream sauce. Melt the butter over medium heat, stir in the flour and cook for 1-2 minutes, and then gradually whisk in the chicken broth and heavy cream. Simmer, whisking constantly, for about 3-5 minutes. Stir in the mustard, season with salt and pepper, and simmer for another 2 minutes.
- Enjoy. Serve the chicken cordon bleu topped with the Dijon cream sauce. Garnish with fresh parsley.
Here are a few helpful tips for preparing chicken cordon bleu for the first time.
- Pound evenly. Be sure to pound the chicken breasts evenly and thinly to ensure that they cook completely. If they are uneven, some parts may be overcooked and dry.
- How do I know when the chicken is done? It takes about 10 minutes per side to cook the chicken. The outside should be golden brown and crispy while the inside needs to reach a temperature of 165F.
- Thin the sauce. If the Dijon cream sauce is too thick, you can thin it out with a little more chicken broth or water. If it’s too thin, let it simmer a bit longer to reduce and thicken.
- Prep the chicken in advance. You can prepare the chicken rolls up to the point of frying and store them in the refrigerator for up to 24 hours before cooking.
Side Dish Suggestions
Chicken cordon bleu pairs wonderfully with roasted broccoli and mashed potatoes. Other great side options include oven roasted asparagus, sautéed green beans, or a fresh garden salad.
How To Store & Reheat Leftovers
- Fridge. Store any leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in the oven at 350°F (175°C) until heated through, or in a microwave for a quicker option.
More Easy Chicken Recipes To Try
For the dijon cream sauce:
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Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness, about 1/4 inch thick.
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Remove the top piece of plastic wrap. Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
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Lay 2 slices of ham and 2 slices of Swiss cheese on each chicken breast, making sure they are slightly smaller than the chicken to avoid overhang.
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Carefully roll up each chicken breast from the narrower end, tucking in the sides as you go to keep the filling inside. Secure with toothpicks if needed.
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Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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Dredge each rolled chicken breast first in flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
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Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken rolls.
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Cook the chicken rolls for 8-10 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). When the chicken is done cooking, transfer them to a paper towel lined plate to absorb any excess oil.
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While the chicken is cooling, prepare the Dijon cream sauce. In a medium saucepan, melt the butter over medium heat.
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Stir in the flour and cook for 1-2 minutes, or until the mixture is lightly golden and bubbly.
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Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, whisking constantly, until it thickens, about 3-5 minutes.
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Stir in the Dijon mustard and season with salt and pepper to taste. Simmer for another 2 minutes, then remove from heat.
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Serve the chicken cordon bleu topped with the Dijon cream sauce and garnish with chopped fresh parsley if desired. Enjoy!
Last Step:
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Calories: 1183kcal | Carbohydrates: 53g | Protein: 58g | Fat: 82g | Saturated Fat: 33g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 304mg | Sodium: 2345mg | Potassium: 834mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1577IU | Vitamin C: 3mg | Calcium: 439mg | Iron: 5mg
