Name: Cordon Bleu Chicken with Dijon Cream Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French-American
Ingredients: 4 medium chicken breasts (6-7 oz. each); 8 slices (12 ounces) deli cut Black Forest ham; 1 1/4 cups freshly shredded Swiss Gruyere cheese; Toothpicks; Fresh parsley for garnish if desired; 1 1/4 cups panko breadcrumbs; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons unsalted butter; 1/3 cup freshly grated Parmesan cheese; 1 teaspoon dried basil; 1/2 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons olive oil; 1 cup low sodium chicken broth; 1 tablespoon cornstarch; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon dried parsley; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper

There’s just something so indulgently satisfying about the blend of ham, cheese, and a creamy, tangy sauce all wrapped up in tender chicken. This Cordon Bleu Chicken with Dijon Cream Recipe not only tastes like a restaurant-quality dish, but it’s surprisingly doable at home—and trust me, your tastebuds will thank you for it.

The image shows four pieces of rolled, breaded chicken placed closely together on a white plate with brown speckled edges, on a white marbled surface. Each piece has three visible layers: a crispy golden-brown breaded outside, a middle pink layer of folded ham, and a creamy melted cheese layer peeking through the center, all garnished with small green herbs. On one side of the plate, there is a colorful side salad with shredded green and purple lettuce, thin carrot strips, and pumpkin seeds, alongside a dollop of light mashed potatoes. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cordon Bleu Chicken with Dijon Cream Recipe
Top Tip
How to Serve Cordon Bleu Chicken with Dijon Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cordon Bleu Chicken with Dijon Cream Recipe

Why You'll Love This Recipe

When I first tried making this Cordon Bleu Chicken with Dijon Cream Recipe, I was amazed at how approachable it was, and how elegant it looks on the plate. It hits all the right notes—creamy, savory, crispy, and comforting all at once.

Classic Flavors Made Simple: You get that classic chicken cordon bleu taste without complicated steps or fancy ingredients.
Perfect Crispy Coating: The panko-Parmesan breadcrumb mix browns beautifully, giving you that irresistible crunch.
Dijon Cream Sauce: This tangy sauce brings everything together and feels like a little bowl of luxury over your chicken.
Family-Friendly and Make-Ahead Friendly: It’s a great dish to prep before guests arrive or make on a cozy weeknight.

The image shows three thick slices of breaded and fried chicken rolled with pink ham inside, topped with smooth creamy sauce that has green herb bits and black pepper flakes, all sitting on a white plate with some of the sauce pooling under the chicken. Behind the chicken slices, there is a colorful mix of fresh green lettuce, carrot strips, and purple cabbage salad, as well as a scoop of creamy mashed potatoes to the side. The plate rests on a white marbled surface, and the colors of the food are warm and inviting, with crunchy browned edges on the chicken and a well-blended sauce covering parts of the slices. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a starring role—from the tender chicken breasts to the flavorful cheese and ham, all enhanced by the crispy breading and rich sauce. I always recommend grabbing fresh quality ingredients for the best results.

Flat lay of four whole medium raw chicken breasts with smooth pink skin, eight thin slices of fresh Black Forest ham arranged flat, a small white bowl filled with finely shredded Swiss Gruyere cheese, a small white bowl of golden panko breadcrumbs, another small white bowl containing grated Parmesan cheese, a few fresh flat-leaf parsley sprigs with vibrant green leaves, a small white bowl holding golden olive oil, a small white bowl of creamy unsalted butter chunks, two whole uncracked brown eggs, a small white bowl filled with bright yellow Dijon mustard, a small white bowl of rich golden honey, a small white bowl with smooth heavy cream, and a small white bowl containing fine pale cornstarch powder, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding them thin ensures even cooking and makes rolling easier.
Black Forest ham: Its smoky-sweet flavor pairs perfectly with Swiss Gruyere.
Swiss Gruyere cheese: Melts beautifully for that gooey, cheesy center you want.
Panko breadcrumbs: Creates a light, crunchy crust without getting soggy.
Parmesan cheese: Adds a nutty, savory depth to the breading.
Dried herbs and spices: Basil, parsley, garlic, paprika, and onion powder bring balanced earthy and aromatic notes.
Olive oil and butter: Together they brown the breadcrumbs to golden perfection.
Dijon mustard and honey: Mix for the wash that helps breading stick and adds sweet-tangy flavor.
Low sodium chicken broth: Keeps the Dijon cream sauce light yet flavorful.
Cornstarch: Thickens the sauce without lumps or heaviness.
Heavy cream: Provides luxurious richness but can be swapped with evaporated milk for a lighter touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe as is, but don’t hesitate to tweak it to suit your taste buds or dietary needs. I’ve played around with different cheeses or swapped the ham for prosciutto, and each version has its charm!

Variation: Try gruyere mixed with sharp cheddar for a punchier bite; it adds a fun twist that my family can't get enough of.
Gluten-Free: Use gluten-free panko breadcrumbs and cornstarch for a crispy, allergen-friendly coating.
Lower Fat: Swap heavy cream with half and half combined with cornstarch and reduce the butter slightly—you still keep rich flavors but lighten it up.

Step-by-Step: How I Make Cordon Bleu Chicken with Dijon Cream Recipe

Step 1: Prep and Flatten the Chicken

Start by preheating your oven to 350°F and lining a baking sheet with a rack—this helps air circulate so the chicken stays crispy. Then, lay each chicken breast between sheets of plastic wrap and carefully pound them down to about ¼-inch thick. This evens out their thickness so they cook evenly and are easier to roll without breaking.

Step 2: Layer and Roll

Place two slices of the Black Forest ham over each flattened breast, then pile a generous ¼ cup of shredded Swiss Gruyere cheese along the center. Leave a small border around the edges to help contain the cheese. Roll from the smaller end tightly and fold over the ham on the end so it locks in the cheese. Secure these little bundles with toothpicks to keep everything in place while baking.

Step 3: Make the Panko Breading

In a skillet over medium heat, melt butter with olive oil, then toss in the panko crumbs. Stir them frequently until they turn a gorgeous golden brown—this step adds a lovely nutty flavor before baking. Remove from heat, cool slightly, and stir in the grated Parmesan and dried herbs and spices for an extra flavor boost.

Step 4: Coat Chicken with Dijon Wash and Bread

Whisk together Dijon mustard, honey, and olive oil in a shallow dish to create a sticky wash. Dip each chicken roll one at a time in this mixture, brushing thoroughly. Then roll them in the breadcrumb mixture, pressing gently to adhere evenly. Arrange the coated chicken rolls on the prepared rack, leaving space between them for even baking.

Step 5: Bake to Perfection

Bake at 350°F for 30-35 minutes or until the internal temperature reaches 160°F. Watch closely during the last 10 minutes; if the breading starts to brown too much, cover loosely with foil. Once done, let the chicken rest for 5 minutes before slicing so the cheese stays melted but contained.

Step 6: Make the Dijon Cream Sauce

While the chicken bakes, whisk together all sauce ingredients in a saucepan: Dijon mustard, chicken broth, cornstarch, heavy cream, dried herbs, and seasonings. Bring it to a boil, then reduce to simmer and cook until slightly thickened. It will thicken more as it cools—perfect for drizzling over your sliced chicken rolls.

Top Tip

Over the years making this Cordon Bleu Chicken with Dijon Cream Recipe, I’ve picked up a few tricks that really make the difference between a good dish and a great one. Here’s what helps keep things neat, tasty, and stress-free:

Pound with care: Use a meat mallet or the flat side of a heavy can, and be gentle so the chicken doesn’t tear but becomes perfectly even.
Golden breadcrumbs: Don’t skip toasting the panko in butter and olive oil—it adds flavor and crunch that plain crumbs can’t deliver.
Secure rolls well: Toothpicks are your best friend here—make sure each roll is tightly sealed to keep the cheese from escaping.
Sauce timing: Prepare your Dijon cream sauce toward the end of baking so it’s fresh and warm when serving, but don’t let it boil for too long or it can thicken too much.

How to Serve Cordon Bleu Chicken with Dijon Cream Recipe

Cordon Bleu Chicken - Serving Suggestion

Garnishes

I like to keep the garnish simple—just a sprinkle of fresh chopped parsley brightens the dish and adds a splash of color. Thin lemon slices can also be a great touch if you want a subtle hint of citrus to cut through the richness.

Side Dishes

This chicken pairs beautifully with steamed green beans or asparagus for freshness. Mashed potatoes or buttery rice pilaf soak up the Dijon cream sauce perfectly and round out the meal in a comforting way.

Creative Ways to Present

For special occasions, try slicing the chicken rolls into medallions and stacking them on plates or arranging them fan-style for a dramatic presentation. Drizzle the Dijon cream sauce artistically and garnish with microgreens or thinly sliced radishes for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

I always cool leftovers completely and store them covered in the fridge in an airtight container. The chicken stays moist, and the sauce holds up well too. I find it best to keep the sauce separate if possible, then warm them both when ready to eat.

Freezing

This recipe freezes beautifully. Wrap each chicken roll individually in plastic wrap, then store in a freezer bag or container. The Dijon cream sauce can be frozen in a separate container. Thaw overnight in the fridge and reheat gently.

Reheating

For best texture, reheat the chicken in a 350°F oven for about 15-20 minutes until warmed through; this helps keep the crispy crust. Reheat the sauce slowly on the stovetop over low heat, stirring occasionally, to prevent it from breaking.

Frequently Asked Questions:

Can I make this Cordon Bleu Chicken with Dijon Cream Recipe ahead of time?

Absolutely! You can prepare the chicken rolls and bread them the day before, then bake just before serving. The sauce can also be made ahead and gently reheated.

What if I don't have Swiss Gruyere cheese?

You can substitute Swiss Gruyere with Emmental, Jarlsberg, or even mild Swiss cheese. Just make sure it's a cheese that melts well to keep that gooey center.

How do I prevent the cheese from leaking out during baking?

Pounding the chicken thin and rolling tightly with folding the ham over the cheese end help prevent leakage. Securing with toothpicks is essential. Also, don’t overfill the cheese to avoid it oozing out too much.

Can I use a different type of mustard for the Dijon cream sauce?

Dijon mustard gives a specific tang that pairs beautifully here, but if you prefer, you can experiment with whole grain mustard or even spicy brown mustard for a slightly different twist.

Final Thoughts

Making this Cordon Bleu Chicken with Dijon Cream Recipe truly feels like treating yourself to something special. It’s the kind of meal I want to savor slowly, sharing stories and laughter around the table. Once you try it, I’m pretty sure it’ll become one of your go-to dishes for both cozy nights and impressive dinner parties—because it’s just that good.