Name: Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 boneless chicken breasts (7 to 8 oz each); 8 slices black forest ham (12 oz deli cut); 8 oz shredded Swiss cheese; 1/4 cup all-purpose flour; Salt and black pepper, to taste; 2 large eggs; 1 cup heaping panko breadcrumbs; 1/3 cup fine grated parmesan cheese (1.4 oz); 2 tsp chopped fresh thyme; 1 tbsp olive oil; 1 tbsp chopped fresh parsley; 1 tbsp butter; 1 tbsp minced garlic; 1 1/4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 tbsp Dijon mustard; 1 tbsp prepared yellow mustard (or another 1 tbsp Dijon mustard); 1 tbsp honey; 2 tsp cornstarch mixed with 1 tbsp low-sodium chicken broth

There's something truly comforting about the melty cheese, savory ham, and tender chicken combo in this Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe. It’s like a fancy restaurant dish without the fuss, making it perfect for a cozy dinner that feels special but won’t keep you in the kitchen for hours.

The image shows a white oval plate filled with multiple slices of a rolled dish. Each slice has three clear layers: a crispy golden-brown breadcrumb outer layer, a thick soft pale pink middle layer of ham, and a thick white inner layer. The slices are neatly placed in rows on the plate and are sprinkled with small dark green chopped herbs on top. The plate sits on a white marbled surface with a dark green cloth and a vintage silver fork nearby. 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 Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe
Top Tip
How to Serve Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Why You'll Love This Recipe

Honestly, this recipe ticks all the boxes when I want to impress a dinner guest or treat myself midweek. It’s got that crispy golden crust, gooey cheesy center, and a creamy Dijon sauce that really ties it all together seamlessly.

Elevated Yet Simple: It looks like a dish from a bistro, but you can whip it up in your own kitchen without complicated steps.
Perfect Balance of Flavors: The tangy Dijon cream sauce cuts through the richness of the ham and cheese beautifully.
Customizable: You can swap cheeses or add herbs to tailor it exactly how you like.
Great Make-Ahead Option: Prep it a day ahead, chill, then bake when you’re ready – stress-free dinner for the win!

Ingredients & Why They Work

Every ingredient here plays a role in creating that classic cordon bleu experience, but with a homemade touch. Keep an eye on quality, especially with the ham and cheese – that really makes a difference.

Flat lay of four plump boneless chicken breasts, eight slices of thinly folded pink black forest ham, a pile of shredded pale yellow Swiss cheese, a small mound of white all-purpose flour on a simple white ceramic plate, two large whole uncracked brown eggs, a heaping scoop of golden panko breadcrumbs mixed with light beige grated parmesan and scattered fresh green thyme leaves on a white ceramic shallow dish, a small sprig of bright green parsley, a small white bowl filled with glossy golden olive oil, a small white bowl of creamy pale yellow Dijon mustard, a small white bowl of smooth pale yellow prepared yellow mustard, a small white bowl of amber honey, a small white bowl of pale yellow butter cubes, a small white bowl of minced white garlic, a small white bowl with clear low-sodium chicken broth, a small white bowl of rich white heavy cream, a small white bowl containing fine white cornstarch, fresh cracked black pepper and coarse salt sprinkled gently on white ceramic dishes, all elements arranged with perfect symmetry and balanced proportions, 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: Thinning them evenly helps the roll hold together and ensures quick, even cooking.
Black Forest Ham: Its smoky, slightly sweet flavor complements the Swiss cheese beautifully.
Swiss Cheese: Melts perfectly without becoming greasy; sharp cheddar or Gruyere also work well.
All-Purpose Flour: For light coating to help the breading stick.
Eggs: Create that sticky surface so breadcrumbs cling tightly.
Panko Breadcrumbs: Crispy and light, they create the irresistible crunchy exterior.
Parmesan Cheese: Adds a subtle salty umami that amplifies flavor in the crust.
Fresh Thyme: Infuses a delicate herbal note in the breading mix.
Olive Oil: Helps brown the breadcrumbs while baking for a golden finish.
Fresh Parsley: A bright, fresh garnish to lift the whole dish.
Butter & Garlic: The base for the luscious Dijon cream sauce – aromatic and rich.
Chicken Broth: Adds flavor depth and helps make the sauce silky.
Heavy Cream: For that smooth, velvety sauce texture.
Dijon & Yellow Mustard: The star of the sauce, giving it tang and a hint of spice.
Honey: Just a touch to balance acidity with subtle sweetness.
Cornstarch: Thickens the sauce while keeping it glossy and smooth.

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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 playing around with different cheeses or adding a sprinkle of smoked paprika to the panko for a little extra kick. Feel free to adapt this recipe to what you have at home—it's forgiving and flexible.

Variation: Once, I swapped black forest ham for prosciutto and used Gruyere cheese—it made the dish a bit funkier and equally addictive.
Dietary tweak: For gluten-free, try almond flour instead of all-purpose and gluten-free panko breadcrumbs—they crisp up nicely too.
Seasonal change: Fresh thyme works great, but I sometimes mix in rosemary or sage for a different aroma.

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

The image shows a white plate with two thick slices of a rolled dish coated in a golden brown crumb layer, each slice revealing layers of pale pink ham and light yellow melted cheese inside, topped with a creamy yellow sauce and small green herb pieces. On the left side of the plate, there is a neat pile of bright green, cooked green beans with a slight shine. The plate is placed on a white marbled surface with a dark green cloth in the background and a metallic fork partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Flatten the Chicken with Care

Start by placing each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound until they're about a quarter-inch thick all around. Take your time here—go easy so the meat doesn't tear. The even thickness ensures the chicken cooks through without drying out.

Step 2: Layer and Roll Tightly

Lay two slices of ham on each flattened breast, then sprinkle about half a cup of shredded Swiss cheese, leaving a little border to prevent leaks. Starting at the smaller edge, roll up the chicken snugly, tucking in the ends to seal in the cheese and ham. Wrapping the rolls tightly in plastic wrap, like tiny tootsie rolls, is my trick to keep the shape. Let them chill in the fridge for at least 30 minutes—this step is key to avoid cheese oozing out during baking.

Step 3: Prepare Your Breading Stations

While the chicken rests, get your dredging setup ready. Season some flour with salt and pepper in one shallow dish. In another, whisk salted eggs until smooth. For the last, toss together panko, Parmesan, fresh thyme, olive oil, salt, and pepper. The olive oil helps the breadcrumbs turn golden and crisp in the oven.

Step 4: Bread Your Chicken Rolls

Take each chicken roll from the fridge, unwrap, and coat all sides first in flour, shaking off any excess. Next, dunk it in the egg wash, letting extra drip off. Finally, press the roll into the panko mixture, making sure every bit is covered well. This triple coating ensures a crunchy, flavorful crust that beautifully contrasts the tender interior.

Step 5: Bake to Perfection

Place the breaded rolls on a greased or foil-lined baking sheet. Bake at 400°F (200°C) for 30–35 minutes, or until the internal temperature hits 165°F (74°C). Keeping a meat thermometer handy is a game-changer here to avoid overcooking. If you notice the crust is browning too fast towards the end, tent the chicken loosely with foil to protect it.

Step 6: Make the Dijon Cream Sauce

While the chicken is baking, melt butter in a saucepan over medium heat and add minced garlic. Sauté just until fragrant (about 20 seconds) to avoid bitterness. Pour in chicken broth and simmer it down to about half its original volume—this concentrates the flavor. Then whisk in heavy cream, both mustards, honey, and a cornstarch slurry to thicken the sauce. Adjust salt and pepper to taste, and keep it warm until serving.

Step 7: Serve and Enjoy

Let your chicken rest for a few minutes after baking—this helps keep the cheese from gushing out immediately when you slice. Cut into medallions, drizzle with the Dijon cream sauce, sprinkle fresh parsley on top, and watch everyone's eyes light up at the first bite!

Top Tip

From cooking this Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe numerous times, I've learned a few tricks that make the outcome so much better and less stressful.

Plastic Wrap Roll Technique: Wrapping the chicken snugly ensures it stays rolled up without leaking cheese during baking – don’t skip refrigerating after this step!
Use a Meat Thermometer: It helps you catch the perfect cook time without drying out your chicken.
Cornstarch Slurry in Sauce: This avoids lumps and helps achieve that velvety, restaurant-quality cream sauce.
Don’t Overbrown the Crust: If you see it’s getting too dark, loosely cover with foil to protect the golden color while the chicken finishes cooking.

How to Serve Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Baked Chicken Cordon Bleu - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley over the top for that pop of color and fresh taste. Sometimes, I also throw on a few thinly sliced green onions or chives for a mild bite that complements the creamy sauce nicely.

Side Dishes

To balance the richness, I often serve this with simple roasted vegetables like asparagus or green beans, and a creamy mashed potato or garlic buttered noodles. A crisp salad with a light vinaigrette also makes a refreshing companion.

Creative Ways to Present

For dinner parties, I like slicing the chicken into bite-sized medallions and stacking them artfully on a platter with drizzles of Dijon cream sauce and fresh herbs. It looks elegant and lets guests easily serve themselves.

Make Ahead and Storage

Storing Leftovers

After cooling, I wrap leftover chicken tightly in foil or place it in airtight containers. Refrigerated leftovers stay good for up to 3 days and reheat well in the oven or air fryer for that crisp crust.

Freezing

This recipe freezes surprisingly well. I prep and bread the chicken rolls, then wrap them individually before freezing. When ready to cook, thaw overnight in the fridge and bake as usual. The Dijon cream sauce freezes fine too, just reheat gently and whisk to refresh the texture.

Reheating

To keep the crust crispy, I reheat leftover chicken in a 350°F oven for about 10–15 minutes until warmed through. The sauce can be reheated separately on low heat, adding a splash of broth or cream if it’s too thick.

Frequently Asked Questions:

Can I make this Baked Chicken Cordon Bleu ahead of time?

Absolutely! After rolling and wrapping the chicken, refrigerate it up to 24 hours before breading and baking for maximum convenience.

Can I use other cheeses besides Swiss for this recipe?

Yes! Sharp cheddar or Gruyère are excellent substitutes that melt well and offer rich flavors.

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

Wrapping the chicken rolls tightly in plastic wrap and chilling them before breading helps them hold their shape and keep the cheese inside. If melting cheese leaks out, a small piece of crumpled foil tucked into the ends can plug gaps.

Can I bake this recipe instead of frying?

Yes, this Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe is designed to be baked for a healthier, less messy finish while still achieving that crispy, golden crust.

Final Thoughts

This Baked Chicken Cordon Bleu with Dijon Cream Sauce Recipe has become one of those dishes I turn to whenever I want something that feels indulgent but doable. The layered flavors, the crispy coating, and the dreamy sauce bring together a dish that’s as comforting as it is impressive. I hope you enjoy making it as much as I do—it's like giving your weeknight dinner a little extra love.