What the heck is this?
So you want to make something that sounds impressive enough for company but isn’t going to require a culinary degree? Meet Chicken Cordon Bleu — the dish that’s basically chicken wrapped around ham and cheese, breaded and baked until golden, then smothered in a ridiculously good creamy Dijon sauce. It sounds fancy because it has a French name, but really it’s just comfort food in a tuxedo.
This is the kind of meal that makes people think you spent all day in the kitchen when really you just did some strategic pounding, rolling, and baking. The chicken comes out juicy, the ham and Swiss get all melty in the middle, and that sauce? It’s basically liquid gold that makes everything taste like it came from a restaurant where they charge $30 for chicken.
Why You’ll Love This Recipe
- Looks way fancier than the effort required
- Perfect for date night or impressing the in-laws
- Uses ingredients you can find at any grocery store
- The sauce makes everything taste gourmet
- Baked, not fried, so slightly less guilt
- Great for meal prep if you’re feeling ambitious
- Kids think it’s just chicken nuggets with extra steps
- Leftovers make incredible sandwiches
- One of those dishes that photographs really well
The Good Stuff You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts
- 8 thin slices deli ham (not the thick stuff)
- 4 slices Swiss cheese (or Gruyère if you’re feeling fancy)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 3 tbsp olive oil or melted butter
For the Creamy Dijon Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard (the good stuff)
- 1 tbsp whole grain mustard (optional but adds texture)
- 1/4 cup white wine (or more chicken broth)
- 2 tbsp fresh chives, chopped
- Salt and white pepper to taste
Let’s Do This
Step 1: Prep That Chicken
Preheat oven to 375°F.
Place chicken breasts between plastic wrap and pound to about 1/4 inch thick. Don’t go crazy — you want them flat but not destroyed.
Season both sides with salt and pepper.
Step 2: Assembly Line
Set up three shallow dishes: flour in one, beaten eggs in another, and panko mixed with Parmesan, garlic powder, and paprika in the third.
On each flattened chicken breast, layer 2 slices of ham and 1 slice of cheese.
Roll up tightly, starting from the narrow end. Secure with toothpicks if needed.
Step 3: The Breading Process
Dredge each roll in flour, shaking off excess.
Dip in beaten eggs, letting excess drip off.
Roll in the seasoned panko mixture, pressing gently to help it stick.
Place seam-side down on a greased baking sheet.
Drizzle with olive oil or melted butter for extra golden goodness.
Step 4: Bake to Perfection
Bake for 25-30 minutes until golden brown and internal temp hits 165°F.
Let rest for 5 minutes before slicing — this keeps all the melty cheese from running out.
Step 5: Make That Magical Sauce
While chicken bakes, melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1 minute (this is your roux).
Gradually whisk in chicken broth and wine, making sure no lumps form.
Simmer until thickened, about 5 minutes.
Stir in cream, both mustards, and season with salt and pepper.
Remove from heat and stir in fresh chives.
Step 6: Serve Like a Pro
Slice each chicken roll into medallions.
Pool sauce on plates and arrange chicken slices on top.
Drizzle with more sauce because sauce makes everything better.
Pro Tips That Actually Matter
Pounding technique: Use the flat side of a meat mallet or rolling pin. Cover with plastic wrap to prevent splatter.
Toothpick strategy: Soak wooden toothpicks in water first so they don’t burn in the oven.
Breading hack: Use one hand for wet ingredients, one for dry. Keeps your fingers from getting coated.
Temperature matters: Use a meat thermometer — overcooked chicken is the enemy of happiness.
Sauce consistency: If too thick, add more broth. Too thin? Let it simmer longer.
Switch It Up
Prosciutto Version: Use prosciutto instead of ham for a more sophisticated vibe.
Cheese Options: Try Gruyère, fontina, or even cream cheese with herbs.
Herb Crusting: Add fresh thyme or rosemary to the breadcrumb mixture.
Bacon Twist: Wrap each roll in bacon before breading for extra indulgence.
Mushroom Sauce: Add sautéed mushrooms to the sauce for earthy richness.
Lighter Option: Use chicken thighs — they stay juicier and are more forgiving.
Make-Ahead Magic
Prep day before: Assemble and bread the chicken, then refrigerate overnight. Just bake when ready.
Sauce storage: Make sauce ahead and reheat gently, adding a splash of cream if it gets too thick.
Freezer friendly: Bread and freeze uncooked rolls for up to 3 months. Bake from frozen, adding 10-15 minutes.
Serving Suggestions
Classic sides: Roasted asparagus, garlic mashed potatoes, or rice pilaf.
Wine pairing: Chardonnay or Pinot Grigio complement the creamy sauce perfectly.
Leftover magic: Slice cold for sandwiches or chop for a fancy chicken salad.
Dinner party: Make individual portions for an elegant presentation.
Questions People Actually Ask
Q: Can I fry these instead of baking? A: Absolutely! Fry in 350°F oil for 3-4 minutes per side, then finish in the oven to ensure they’re cooked through.
Q: What if I can’t find Swiss cheese? A: Gruyère is traditional, but provolone, fontina, or even sharp cheddar work great.
Q: Can I make this without wine? A: Yes! Just use more chicken broth or add a splash of lemon juice for acidity.
Q: Why is my chicken dry? A: Probably overcooked. Use a thermometer and pull it at exactly 165°F. Also, letting it rest is crucial.
Q: Can I use chicken thighs? A: Yes! They’re actually more forgiving and stay juicier. Just adjust cooking time accordingly.
Q: What if my sauce breaks? A: Remove from heat and whisk in a tablespoon of cold cream. If that doesn’t work, start the sauce over.
Print
Chicken Cordon Bleu with Creamy Dijon Sauce: When You Want to Feel Fancy on a Tuesday
- Total Time: 26 minute
- Yield: 4 servings 1x
Description
So you want to make something that sounds impressive enough for company but isn’t going to require a culinary degree? Meet Chicken Cordon Bleu — the dish that’s basically chicken wrapped around ham and cheese, breaded and baked until golden, then smothered in a ridiculously good creamy Dijon sauce. It sounds fancy because it has a French name, but really it’s just comfort food in a tuxedo.
This is the kind of meal that makes people think you spent all day in the kitchen when really you just did some strategic pounding, rolling, and baking. The chicken comes out juicy, the ham and Swiss get all melty in the middle, and that sauce? It’s basically liquid gold that makes everything taste like it came from a restaurant where they charge $30 for chicken.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 8 thin slices deli ham (not the thick stuff)
- 4 slices Swiss cheese (or Gruyère if you’re feeling fancy)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 3 tbsp olive oil or melted butter
For the Creamy Dijon Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard (the good stuff)
- 1 tbsp whole grain mustard (optional but adds texture)
- 1/4 cup white wine (or more chicken broth)
- 2 tbsp fresh chives, chopped
- Salt and white pepper to taste
Instructions
Preheat oven to 375°F.
Place chicken breasts between plastic wrap and pound to about 1/4 inch thick. Don’t go crazy — you want them flat but not destroyed.
Season both sides with salt and pepper.
Set up three shallow dishes: flour in one, beaten eggs in another, and panko mixed with Parmesan, garlic powder, and paprika in the third.
On each flattened chicken breast, layer 2 slices of ham and 1 slice of cheese.
Roll up tightly, starting from the narrow end. Secure with toothpicks if needed.
Dredge each roll in flour, shaking off excess.
Dip in beaten eggs, letting excess drip off.
Roll in the seasoned panko mixture, pressing gently to help it stick.
Place seam-side down on a greased baking sheet.
Drizzle with olive oil or melted butter for extra golden goodness.
Bake for 25-30 minutes until golden brown and internal temp hits 165°F.
Let rest for 5 minutes before slicing — this keeps all the melty cheese from running out.
While chicken bakes, melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 1 minute (this is your roux).
Gradually whisk in chicken broth and wine, making sure no lumps form.
Simmer until thickened, about 5 minutes.
Stir in cream, both mustards, and season with salt and pepper.
Remove from heat and stir in fresh chives.
Slice each chicken roll into medallions.
Pool sauce on plates and arrange chicken slices on top.
Drizzle with more sauce because sauce makes everything better.
Notes
Pounding technique: Use the flat side of a meat mallet or rolling pin. Cover with plastic wrap to prevent splatter.
Toothpick strategy: Soak wooden toothpicks in water first so they don’t burn in the oven.
Breading hack: Use one hand for wet ingredients, one for dry. Keeps your fingers from getting coated.
Temperature matters: Use a meat thermometer — overcooked chicken is the enemy of happiness.
Sauce consistency: If too thick, add more broth. Too thin? Let it simmer longer.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g~28g
- Carbohydrates: ~18g
- Protein: ~45g