How do I prevent the chicken from drying out?

Pound the chicken to even thickness and brown it in a skillet first before baking. This creates a seal that locks in moisture and ensures juicy results every time.

Can I make the Dijon cream sauce ahead of time?

Yes, you can prepare the sauce up to 2 days ahead. Store it in the refrigerator and gently reheat over low heat, whisking in a splash of milk if needed to restore consistency.

What's the best way to roll the chicken bundles?

Start with the longer side of the pounded chicken breast and roll tightly toward the opposite side. The ham and cheese should be centered to prevent leaking during cooking.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F and the juices should run clear. The outside should be golden brown and crispy to the touch.

Can I substitute the Swiss cheese with another type?

While Swiss is traditional, you can use Gruyere, provolone, or white cheddar. Choose a cheese that melts well and complements the ham and Dijon flavors.

Chicken Cordon Bleu Dijon Cream

Section: Satisfying Main Dishes for Every Occasion

This elevated chicken cordon bleu features tender chicken breasts stuffed with ham and Swiss cheese, lightly breaded and baked until golden. The star is the homemade Dijon cream sauce made with butter, flour, milk, and tangy Dijon mustard that creates a rich, velvety coating. Unlike traditional versions, this method uses baking instead of frying for a healthier approach while maintaining incredible flavor and texture.

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Published By Ioana

Updated on Sat, 27 Sep 2025 17:44:14 GMT

A piece of crispy, creamy chicken cordon bleu. | ioanacooks.com

This chicken cordon bleu with dijon cream sauce is the definition of comfort made elegant. Tender chicken rolled with ham and swiss cheese is baked to golden perfection then topped with a rich tangy sauce that will have you licking the plate.

I grew up with the old school version but when I tried baking instead of frying and topping it with this dijon cream sauce my whole family agreed there was no going back.

Ingredients

Boneless skinless chicken breasts: pound them evenly for rolling ease
Ham slices: choose a smoky or honey variety for extra flavor
Swiss cheese: classic pairing that melts beautifully
Eggs: beaten to help breading stick
Milk or water: for thinning the egg wash
Italian seasoned breadcrumbs: or plain with added seasoning for coating
Parmesan cheese: grated for added flavor in the crust
Butter: adds richness both in browning and in the sauce
Flour: to create a base for the sauce
Milk: whisked in gradually for a creamy sauce texture
Dijon mustard: brings the tangy kick that makes this dish shine
Garlic powder: to round out flavor
Salt and pepper: to taste balancing everything

Step by Step Instructions

Sear and Roll:: Preheat oven to 400 degrees and grease a baking dish. Arrange chicken breasts flat then layer each with ham and swiss. Roll tightly from the long side into bundles.
Bread the Chicken:: Whisk eggs with milk. Mix breadcrumbs and parmesan. Dip bundles into egg wash then coat fully in breadcrumbs pressing gently so it sticks.
Brown the Bundles:: Melt butter in a skillet and brown chicken on all sides for 2 to 3 minutes each. This locks in juices and adds that golden crust.
Bake to Finish:: Transfer skillet or move bundles to a greased dish. Bake 20 to 25 minutes until chicken is cooked through and cheese is melted.
Make the Sauce:: Melt butter in a saucepan then stir in flour until clumpy. Slowly whisk in milk until smooth and thickened. Add dijon mustard garlic powder parmesan and seasoning. Keep whisking until velvety.
Serve and Enjoy:: Slice chicken bundles into sections only after fully cooked. Drizzle generously with warm dijon cream sauce and serve hot.

A piece of chicken with cheese and ham wrapped around it. | ioanacooks.com

My favorite part is pounding the chicken. It always reminds me of making this dish with my mom when I was little. We laughed at how noisy it was but it always made the most tender rolls in the end.

Storage Tips

Store leftovers in the fridge for up to three days. Reheat gently in the microwave or oven until warmed through. The sauce stays creamy and the chicken remains juicy.

Ingredient Substitutions

Turkey slices work in place of ham for a lighter twist. Provolone or gruyere can replace swiss. Use panko instead of breadcrumbs for extra crunch.

Serving Suggestions

Serve with roasted green beans buttery mashed potatoes or a crisp salad to balance the richness. A glass of chilled white wine pairs perfectly.

Cultural Context

Chicken cordon bleu has European roots blending French flair with Swiss cheese and ham. It became a staple in American kitchens during the mid 20th century especially in family dinners and special gatherings.

Frequently Asked Questions About Recipes

→ How do I prevent the chicken from drying out?: Pound the chicken to even thickness and brown it in a skillet first before baking. This creates a seal that locks in moisture and ensures juicy results every time.
→ Can I make the Dijon cream sauce ahead of time?: Yes, you can prepare the sauce up to 2 days ahead. Store it in the refrigerator and gently reheat over low heat, whisking in a splash of milk if needed to restore consistency.
→ What's the best way to roll the chicken bundles?: Start with the longer side of the pounded chicken breast and roll tightly toward the opposite side. The ham and cheese should be centered to prevent leaking during cooking.
→ How do I know when the chicken is fully cooked?: The internal temperature should reach 165°F and the juices should run clear. The outside should be golden brown and crispy to the touch.
→ Can I substitute the Swiss cheese with another type?: While Swiss is traditional, you can use Gruyere, provolone, or white cheddar. Choose a cheese that melts well and complements the ham and Dijon flavors.

Chicken Cordon Bleu Dijon Cream

Tender chicken stuffed with ham and Swiss, topped with rich Dijon cream sauce for the ultimate comfort meal.

Time Needed to Prep

20 minutes

Cooking Duration

25 minutes

Overall Time

45 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: French-American

Number of Portions: 4 How Many It Serves

Dietary Preferences: ~

Ingredients You'll Need

→ Main Components

Ingredient 01 4 boneless skinless chicken breasts, pounded to even ¼-½ inch thickness

Ingredient 02 4 slices ham

Ingredient 03 4 slices swiss cheese

→ Breading Station

Ingredient 04 2 large eggs

Ingredient 05 2 tablespoons milk or water

Ingredient 06 ⅓ cup Italian seasoned breadcrumbs

Ingredient 07 ¼ cup grated parmesan cheese

Ingredient 08 2 tablespoons butter for browning

→ Dijon Cream Sauce

Ingredient 09 3 tablespoons butter

Ingredient 10 3 tablespoons all-purpose flour

Ingredient 11 2 cups whole milk

Ingredient 12 3 tablespoons Dijon mustard

Ingredient 13 1 teaspoon garlic powder

Ingredient 14 ⅓ cup shredded parmesan cheese

Ingredient 15 Salt and freshly ground black pepper to taste

Steps to Follow

Step 01

Preheat oven to 400°F (200°C). Lightly grease a casserole dish or oven-safe skillet. Set up breading station with breadcrumbs and parmesan mixed in one shallow bowl, and eggs whisked with milk in another.

Step 02

Arrange pounded chicken breasts on clean surface. Top each breast with one slice of ham and one slice of swiss cheese. Roll each piece into a tight log, starting from the longer side and rolling toward the opposite end.

Step 03

Dip each chicken bundle in egg mixture, coating all sides thoroughly. Roll carefully in breadcrumb mixture until completely coated. Handle gently to maintain shape.

Step 04

Heat butter in large oven-safe skillet over medium heat. Brown chicken bundles for 2-3 minutes on each side until golden. If using regular skillet, transfer to prepared casserole dish.

Step 05

Transfer skillet or casserole dish to preheated oven. Bake for 20-25 minutes until chicken reaches internal temperature of 165°F (74°C) and cheese is melted.

Step 06

While chicken bakes, melt butter in medium saucepan over medium heat. Stir in flour until mixture forms a paste. Gradually whisk in milk, working out lumps as you go.

Step 07

Add Dijon mustard, garlic powder, parmesan cheese, salt and pepper to sauce. Whisk until smooth and creamy. Keep warm until ready to serve.

Step 08

Remove chicken from oven and let rest 5 minutes. Cut each bundle into 1-inch thick slices using sharp knife. Arrange on plates and drizzle generously with warm Dijon cream sauce.

Extra Tips

Pound chicken breasts to even thickness for uniform cooking and easier rolling
Keep chicken bundles intact during baking to prevent moisture loss and ensure juicy results
Brown the chicken first to create a golden crust and seal in flavors before oven finishing
Make sauce while chicken bakes to serve everything hot and fresh
Leftovers keep refrigerated for up to 3 days and reheat well in microwave

Tools You'll Need

Meat mallet for pounding chicken
Large oven-safe skillet or casserole dish
Medium saucepan for sauce
Two shallow bowls for breading station
Wire whisk
Sharp knife for slicing

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Contains dairy (milk, cheese, butter)
Contains eggs
Contains gluten (flour, breadcrumbs)
May contain pork (ham)