Name: Crispy Chicken Cordon Bleu with Dijon Sauce Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 4 medium chicken breasts (6-7 oz. each); 8 slices (12 ounces) deli cut Black Forest ham (like Boars Head); 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 (or evaporated milk or half and half mixed with 1 tablespoon cornstarch); 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 something utterly satisfying about the perfect golden crunch followed by a melty cheesy center—the star of this dish shines in my Crispy Chicken Cordon Bleu with Dijon Sauce Recipe. It’s a classic that never fails to impress guests, yet it’s pretty straightforward to make at home!

The image shows four pieces of breaded rolled chicken cut to reveal layers inside, each piece having a crunchy golden-brown outer crust with specks of herbs, a layer of pale pink ham folded inside, and melted light yellow cheese with a slightly stretchy texture in the center, garnished with small green parsley bits. The pieces are arranged in a line on a white plate with brown rim, alongside a colorful salad with green, orange, and purple shredded vegetables, and a portion of mashed potatoes seen on the side; the background has a white marbled texture. 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 Crispy Chicken Cordon Bleu with Dijon Sauce Recipe
Top Tip
How to Serve Crispy Chicken Cordon Bleu with Dijon Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

Why You'll Love This Recipe

I’m always a fan of recipes that deliver elegance without stress, and this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe fits the bill perfectly. It’s a dish that brings fancy French vibes to your dinner table while being totally achievable, even on a weeknight.

Golden Crunch: The panko and Parmesan breadcrumb combo browns to a cracker-crisp crust that’s utterly addictive.
Melty Center: Ham and Gruyere cheese nestle inside each tender chicken breast—gooey and flavorful in every bite.
Flavorful Dijon Sauce: A tangy, creamy sauce with honey sweetness balances the richness and adds a perfect finish.
Impress without Stress: It looks gourmet but is a straight-up straightforward recipe—you won’t feel overwhelmed in the kitchen.

The image shows three slices of rolled and crispy fried chicken with a golden brown crunchy crust. Inside, the chicken is light pink and filled with layers of thin pink ham. Creamy light tan sauce with specks of herbs and pepper covers the chicken slices. The dish is served on a white plate with mashed white potatoes on the side and some green leafy salad with shredded carrots in the background. The white marbled surface can be seen under the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe plays a key role in layering flavor and texture. From the Swiss Gruyere that melts beautifully to the panko breadcrumbs that crisp up super well, these components team up perfectly. Pro tip: pick good quality ham—Boar’s Head or similar deli cuts make a huge difference.

Flat lay of four fresh medium chicken breasts with smooth pale pink skin, eight thin slices of natural Black Forest ham with rich marbling, a small white ceramic bowl filled with shredded Swiss Gruyere cheese that is pale yellow and finely grated, a small white bowl containing golden panko breadcrumbs, a small white bowl holding grated Parmesan cheese with a granular texture, three whole uncracked brown eggs, a small white bowl of golden olive oil, a small white bowl with smooth pale yellow unsalted butter chunks, a small white bowl of thick creamy Dijon mustard, a small white bowl of amber-colored honey, a small white bowl of light golden chicken broth, a small white bowl of white cornstarch powder, a small white bowl with thick white heavy cream, and fresh bright green parsley sprigs arranged neatly, all 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: Flattened thin, they’re the perfect canvas for rolling with fillings and cook evenly.
Black Forest ham: Adds smoky, savory depth and balances the richness of the cheese.
Swiss Gruyere cheese: Melts smoothly without becoming oily, blending nutty flavor with creamy texture.
Panko breadcrumbs: Give you that light, super crispy crust that holds up through baking.
Parmesan cheese: Mixed into the panko for extra flavor and an irresistible golden finish.
Olive oil & unsalted butter: This combo browns the panko perfectly without burning.
Dijon mustard: Both in the coating and the sauce, it adds tang and a hint of spice for a flavor punch.
Honey: Lightly sweetens the Dijon wash to help balance savory richness.
Low sodium chicken broth: Bases the sauce for a rich, savory note without overpowering it.
Cornstarch: Thickens the sauce just right without lumps.
Heavy cream (or substitutes): Adds luscious creaminess and helps the sauce cling beautifully to the chicken.
Seasonings (dried basil, parsley, garlic powder, paprika, onion powder, salt, pepper): Layer flavor and ensure every bite is well-rounded and aromatic.

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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 adding my own little twists when making the Crispy Chicken Cordon Bleu with Dijon Sauce Recipe. You can easily swap out the fillings or tweak the sauce depending on what you have on hand and your taste preferences—don’t be shy to make it yours!

Variation: Once, I swapped out the Black Forest ham for prosciutto—it gave a slightly saltier, more robust flavor that my family adored. Feel free to try different cheeses, like Gruyere’s cousin Emmental, for a subtly different melt and taste.
Dietary Modifications: For a lighter version, try using evaporated milk in the sauce instead of heavy cream—it still feels indulgent but cuts some calories.
Seasonal Flair: Add finely chopped fresh herbs like thyme or tarragon to the breading mixture during spring and summer for a fresh twist.

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

Step 1: Prep and Flatten Your Chicken Breast

I like to start by preheating my oven to 350°F and setting up a rimmed baking sheet with a rack—this helps air circulate so the chicken gets crispy all around. Then, I place the chicken breasts between two sheets of plastic wrap and use a meat mallet (or the side of a heavy can works!) to pound them evenly about ¼-inch thick. This step not only tenderizes the chicken but makes rolling so much easier.

Step 2: Layer Ham and Cheese

Next, I arrange two slices of Black Forest ham over each flattened breast, then pile about a heaping ¼ cup of shredded Gruyere cheese down the middle. Leaving a small border all around is key to prevent the cheese from leaking out during cooking.

Step 3: Roll It Tight and Secure

Starting at the narrow end, I carefully roll the chicken tightly, folding the ham over the cheese as I go to keep it sealed. Toothpicks come to the rescue here—they hold everything snug so you end up with gorgeous, neat roulades instead of a gooey mess in the oven.

Step 4: Toast Panko and Prepare Breading

In a skillet over medium heat, I melt the butter with olive oil and toss in the panko crumbs. Constant stirring is important here—we want an even golden brown without burning. Once toasted, I transfer the crumbs to a dish and mix in Parmesan and the dried herbs/spices. This step may feel small but trust me: it transforms simple breadcrumbs into a flavor-packed, crunchy coating.

Step 5: Coat Chicken in Dijon Wash and Bread It

Whisk together Dijon mustard, honey, and olive oil in a separate shallow bowl. Dipping each chicken roll in this wash adds moisture and tang to help the breading stick perfectly. Then I press the chicken roll into the breadcrumb mixture, making sure to coat all sides well—don’t rush this part; a good crust needs even coverage.

Step 6: Bake and Make the Sauce

Place the breaded chicken rolls spaced out on the prepared rack and bake for about 30-35 minutes, until a meat thermometer reads 160°F inside. Keep an eye on the crust—if it’s browning too quickly, loosely tent foil over the tops. While the chicken bakes, I usually whisk together and simmer the Dijon cream sauce on the stovetop; it comes together quickly and adds that indulgent finishing touch.

Step 7: Rest, Slice, and Serve

Allow your chicken to rest for about 5 minutes after taking it out of the oven. This helps keep the juices locked in. Then slice into medallions and drizzle with that luscious Dijon sauce. A sprinkle of fresh parsley brightens everything up. Serve warm and get ready for compliments!

Top Tip

After making this recipe multiple times, I’ve learned that a few small tricks make all the difference between good and amazing.

Even Thickness Matters: Take your time pounding the chicken breasts evenly—this ensures they cook uniformly and roll without tearing.
Don’t Skip Toasting the Panko: This step adds serious depth of flavor and makes the crust irresistibly crisp—worth the few extra minutes!
Tight Rolling is Key: Roll firmly and secure well with toothpicks to avoid leaky cheese during baking.
Watch Your Oven: Keep an eye on browning in the last 10 minutes and tent foil if needed to protect the crust.

How to Serve Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

crispy chicken cordon bleu - Serving Suggestion

Garnishes

I love to finish off with a sprinkling of freshly chopped parsley for a pop of color and freshness. Occasionally, I add a lemon wedge on the side—its bright acidity pairs surprisingly well with the creamy Dijon sauce and cuts through the richness.

Side Dishes

This recipe shines alongside roasted asparagus, buttery garlic mashed potatoes, or even a fresh green salad with a light vinaigrette. For a cozier meal, creamy risotto or a simple rice pilaf rounds things out beautifully.

Creative Ways to Present

For special occasions, I like to slice the chicken into medallions and arrange them overlapping on a platter, drizzled artistically with the Dijon sauce. Garnish with microgreens or edible flowers for that extra wow factor. It’s a crowd-pleaser that looks like you spent hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover chicken cordon bleu stores well in an airtight container in the fridge for up to three days. I recommend separating the sauce in a different container to keep the crust crisp when reheated.

Freezing

Whenever I make extras, I freeze the uncooked rolls after breading, lined up on a baking sheet, then transferred to a freezer bag. When you want to use them, bake straight from frozen (add a bit more baking time), and make fresh sauce for best results.

Reheating

To reheat, I pop the chicken in a preheated 350°F oven for about 10-15 minutes to restore the crispiness without drying it out. Heat the sauce gently on the stovetop and pour over after warming.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes! You can prepare the chicken rolls and bread them in advance, then keep them covered in the refrigerator for up to 24 hours before baking. For longer storage, freeze them uncooked and bake when ready.

What’s the best way to make sure the cheese doesn’t leak out?

Rolling tightly starting from the narrowest end of the chicken breast and folding the ham over the cheese helps seal it in. Using toothpicks to secure the roll is essential to keep everything in place during cooking.

Can I substitute the cheese or ham?

Absolutely! Gruyere is traditional for its melting and flavor, but Emmental or Swiss are good substitutes. For ham, Black Forest lends smoky sweetness, but prosciutto or even turkey ham can work if you prefer a different taste.

How do I store and reheat leftovers without losing the crispiness?

Store leftover chicken and sauce separately in airtight containers in the fridge. Reheat the chicken in a hot oven (around 350°F) for 10-15 minutes to refresh the crust, and warm the sauce gently on the stove. Avoid microwaving to keep crispiness intact.

Final Thoughts

This Crispy Chicken Cordon Bleu with Dijon Sauce Recipe is one of those special dishes that’s worth the extra few steps for the payoff. The melody of crunchy crust, smoky ham, melty cheese, and tangy-sweet sauce feels like a warm hug plated up. I genuinely recommend giving it a try—you’ll find it’s surprisingly doable and endlessly satisfying to serve to your loved ones.