If you’ve ever craved something that tastes like a fancy restaurant dish but is surprisingly doable at home, then you’re going to love this. Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe is a mouthwatering blend of tender chicken, savory ham, and creamy Swiss cheese, all wrapped up in a crisp breadcrumb coating. The crowning glory? A rich, tangy Dijon sauce that brings every bite to life. It’s comfort food with a dash of elegance, perfect for impressing guests or turning any weekday dinner into a special occasion.
Ingredients You’ll Need
These ingredients are simple yet totally essential for nailing the perfect balance of flavor, texture, and color in your Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe. Each item plays its part, from the juicy chicken breasts to the creamy cheese and velvety sauce, combining to make a dish that is both satisfying and visually appealing.
- 4 boneless, skinless chicken breasts: The tender, juicy canvas for all the delicious fillings.
- 4 slices deli ham: Adds a smoky, savory layer that complements the chicken beautifully.
- 4 slices Swiss cheese: Melts perfectly inside for that classic creamy, nutty flavor.
- ½ cup all-purpose flour: Essential for coating the chicken and helping the breading stick.
- 2 large eggs (beaten): Acts as the glue for the breadcrumb crust.
- 1 cup breadcrumbs (preferably panko): Creates that irresistible crispy coating.
- ½ teaspoon salt: For seasoning the chicken just right.
- ½ teaspoon black pepper: Adds a mild gentle heat to the mix.
- 2 tablespoons olive oil: Helps to brown the chicken rolls to golden perfection.
- 2 tablespoons butter: Adds richness and depth during searing and sauce making.
How to Make Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe
Step 1: Flatten the Chicken
Start by placing each chicken breast between two pieces of plastic wrap and gently pounding it to about ¼-inch thickness using a meat mallet or rolling pin. This even thickness ensures every bite cooks uniformly and stays tender. Don’t forget to season both sides with salt and pepper—it’s a small step that really makes a big flavor difference.
Step 2: Stuff and Roll
Next, layer one slice of ham and one slice of Swiss cheese onto each flattened breast. Then, carefully roll the chicken up as tightly as you can, ensuring the fillings stay snug inside. Secure each roll with toothpicks to prevent any cheesy leakage during cooking. This step is where all the magic begins to come together, so take your time to form neat rolls.
Step 3: Dredge the Rolls
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken roll through the flour first to coat, dip it in the eggs to help the coating stick, then press it firmly into the breadcrumbs for that golden-crisp exterior. The triple coating adds layers of texture to each bite you’ll love.
Step 4: Brown the Chicken
In a large skillet over medium heat, melt the olive oil and butter together to create a rich base for browning. Add the chicken rolls and cook them for about 2 to 3 minutes on each side until they’re gorgeously golden brown. This step locks in flavor and creates a crisp crust that will hold up nicely in the oven.
Step 5: Bake to Finish
Transfer the beautifully browned chicken rolls to a baking dish and pop them into a preheated 375°F (190°C) oven. Let them bake for 20 to 25 minutes until the internal temperature reaches a safe 165°F (74°C). Baking them ensures perfectly cooked chicken that’s juicy all the way through and a filling that’s warm and melty.
Step 6: Make the Dijon Sauce
While your chicken finishes baking, it’s time to whip up the star companion: the Dijon sauce. Melt butter in a saucepan over medium heat, then whisk in flour and cook for about a minute to form a roux. Slowly add milk, stirring constantly until the sauce thickens. Stir in Dijon mustard, garlic powder, salt, pepper, and Parmesan cheese, then let it simmer for a minute or two. This creamy, tangy sauce is the perfect foil for the crispy, cheesy chicken rolls.
Step 7: Serve
Once your chicken rolls come out of the oven, carefully remove the toothpicks and slice them if you like to showcase the beautiful spiral of ham and cheese. Serve hot with a generous spoonful of that luscious Dijon sauce drizzled on top. This presentation not only looks lovely but ensures every bite is coated in flavor.
How to Serve Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant green touch and a fresh contrast to the richness of the dish. Some lemon zest grated over the top brightens the flavors, giving it a lively edge that’s hard to resist. These simple garnishes elevate your plate visually and taste-wise.
Side Dishes
This dish pairs wonderfully with roasted vegetables like asparagus or baby carrots, which bring a lovely sweetness and slight crunch. A light green salad tossed with a lemon vinaigrette helps balance the richness of the chicken and sauce. Creamy mashed potatoes or buttery rice pilaf also make comfortable, satisfying companions for this meal.
Creative Ways to Present
For dinner parties, slice the rolled chicken into medallions and arrange them in a fan shape on the plate, drizzling the Dijon sauce artistically. You can also stack the rolls on a bed of sautéed spinach or place them atop a nest of creamy polenta for a rustic yet elegant presentation. These ideas make your Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe feel extra special without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu keeps well in an airtight container in the refrigerator for up to 3 days. Let the pieces cool completely before storing to keep the breading from becoming soggy. Reheat carefully to maintain that crispy exterior and tasty filling.
Freezing
You can freeze uncooked, breaded chicken rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 1 month. When ready to cook, bake directly from frozen, adding extra cooking time to ensure thorough cooking.
Reheating
To bring leftovers back to life, reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through and the breading regains some crispiness. Avoid microwaving if you want to preserve the texture, as it tends to make the coating soggy.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is traditional and melts beautifully, Gruyère or even mozzarella can work wonderfully for a slightly different flavor profile. Just make sure it melts well to keep that gooey, cheesy center.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the all-purpose flour and breadcrumbs for gluten-free alternatives. There are many great gluten-free panko-style breadcrumbs available that will keep the crisp texture intact.
Can I prepare this dish ahead of time?
Definitely. You can assemble and bread the chicken rolls a few hours before cooking and keep them refrigerated. Just wait to brown and bake them fresh for the best texture and flavor.
What type of mustard is best for the Dijon sauce?
Use a classic Dijon mustard with a smooth consistency for a balanced, tangy sauce. Avoid grainy mustards unless you prefer a chunkier texture in your sauce.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—when the internal temperature reaches 165°F (74°C), your chicken is perfectly cooked and safe to eat. The juices should run clear as well.
Final Thoughts
This Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe is one of those dishes that feels fancy but is so rewarding to make at home. With juicy chicken, melty cheese, and a dreamy mustard sauce, it’s a plate that invites smiles all around. I encourage you to try it soon — your taste buds will thank you for the adventure!
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Chicken Cordon Bleu with Dijon Sauce: An Incredible 7-Step Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Description
This Chicken Cordon Bleu with Dijon Sauce is a classic French-inspired dish featuring tender chicken breasts stuffed with ham and Swiss cheese, breaded and pan-seared to a golden crust, then baked to perfection. Finished with a creamy Dijon mustard sauce and Parmesan cheese, this recipe offers a deliciously sophisticated meal that’s perfect for dinner and sure to impress.
Ingredients
Chicken Cordon Bleu:
- 4 boneless, skinless chicken breasts
- 4 slices deli ham
- 4 slices Swiss cheese
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
Dijon Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
- Flatten the Chicken: Place each chicken breast between plastic wrap and gently pound it to ¼-inch thickness with a meat mallet or rolling pin. Season both sides evenly with salt and pepper to enhance flavor.
- Stuff and Roll: Lay one slice of ham and one slice of Swiss cheese on each flattened breast. Roll the chicken tightly from one end to the other, then secure with toothpicks to keep the filling inside during cooking.
- Dredge the Rolls: Prepare three shallow dishes containing flour, beaten eggs, and breadcrumbs. Coat each chicken roll first with flour, then dip into the eggs, and finally cover thoroughly with breadcrumbs, pressing lightly so they adhere well.
- Brown the Chicken: Heat olive oil and butter together in a large skillet over medium heat. Add the chicken rolls and cook, turning occasionally, until all sides are golden brown, about 2–3 minutes per side, to develop a crispy crust.
- Bake to Finish: Transfer the browned chicken rolls to a baking dish and place in a preheated oven at 375°F (190°C). Bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Make the Dijon Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in milk and cook, stirring frequently, until the sauce thickens, roughly 3–4 minutes. Mix in Dijon mustard, garlic powder, salt, pepper, and Parmesan cheese. Simmer for an additional 1–2 minutes to meld flavors.
- Serve: Carefully remove toothpicks from the chicken rolls. Slice if preferred and serve immediately with a generous spoonful of the creamy Dijon sauce poured over the top.
Notes
- For a lighter variation, use low-fat Swiss cheese and skip the pan-frying step, baking the chicken rolls directly.
- This dish pairs wonderfully with roasted vegetables or a fresh green salad for a balanced meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Using panko breadcrumbs enhances crispiness compared to regular breadcrumbs.
