Classic Chicken Cordon Bleu with Dijon Cream Sauce

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This elegant Chicken Cordon Bleu transforms simple ingredients into a showstopping entrée that balances sophisticated presentation with comforting flavors. Tender chicken breasts are pounded thin, then rolled around premium black forest ham and nutty Swiss cheese to create perfect spirals of complementary flavors. The delicate bundles are coated in a seasoned breadcrumb crust that fries to golden perfection, creating an irresistible contrast between the crispy exterior and succulent filling. What elevates this dish to restaurant quality is the velvety Dijon cream sauce—rich and tangy with subtle notes of white wine and aromatics that complement the savory chicken without overwhelming it. Each slice reveals the beautiful spiral of ingredients inside, making this a dish that’s equally suitable for special occasions and elevated weeknight dinners. Despite its impressive appearance, this recipe breaks down the process into manageable steps that any home cook can master.

Why You’ll Love This Recipe

• Impressive presentation: Creates a stunning spiral effect when sliced that wows dinner guests
• Perfect texture contrast: Combines crispy breadcrumb coating with tender chicken and melty cheese
• Make-ahead friendly: Can be assembled in advance and cooked just before serving
• Restaurant-quality results: Achieves professional presentation with straightforward techniques
• Flavor harmony: Balances savory chicken, smoky ham, nutty cheese, and tangy sauce
• Special occasion worthy: Elegant enough for celebrations yet accessible enough for home cooking
• Versatile serving: Pairs beautifully with various side dishes from simple to sophisticated
• Customizable components: Offers flexibility with cheese and ham varieties to suit preferences
• Freezer-friendly: Uncooked rolls can be frozen for later use, perfect for meal planning
• Complete meal solution: The addition of the cream sauce creates a finished dish requiring minimal sides

Ingredients

For the Chicken

• Chicken breasts – Provide the foundation with mild flavor that complements fillings
• Black Forest ham – Adds smoky depth and savory contrast to the chicken
• Swiss cheese – Delivers nutty flavor and perfect melting properties for the filling
• Salt and pepper – Enhance flavors and properly season the chicken
• Fresh thyme – Contributes subtle aromatic herbaceous notes
• Garlic powder – Adds depth without the texture of fresh garlic

For the Breading

• All-purpose flour – Creates the first coating that helps other layers adhere
• Eggs – Act as the binding agent for the breadcrumb coating
• Panko breadcrumbs – Provide exceptional crunch and light texture
• Regular breadcrumbs – Offer finer texture that fills gaps between panko pieces
• Parmesan cheese – Contributes salty, umami notes to the coating
• Paprika – Adds color and mild, sweet pepper flavor
• Dried thyme – Complements the fresh thyme in the chicken
• Garlic powder – Enhances savory quality of the breading
• Onion powder – Adds subtle sweetness and depth
• Salt and pepper – Season the coating for consistent flavor throughout

For the Dijon Cream Sauce

• Butter – Creates rich base for the sauce and adds velvety mouthfeel
• Shallots – Provide delicate onion flavor without overwhelming
• Garlic – Adds aromatic depth and savory foundation
• All-purpose flour – Thickens the sauce to ideal consistency
• Dry white wine – Deglazes and adds complex acidity
• Chicken broth – Forms savory liquid base with depth of flavor
• Heavy cream – Creates luxurious texture and richness
• Dijon mustard – Contributes tangy sharpness that cuts through richness
• Lemon juice – Brightens and balances the sauce
• Fresh thyme – Adds herbal notes that complement the chicken
• Salt and white pepper – Season while maintaining the sauce’s pale color

Step-by-Step Instructions

Preparing the Chicken

Begin with selecting high-quality, boneless, skinless chicken breasts that are relatively even in thickness. For best results, choose pieces that weigh approximately 6-8 ounces each, as smaller pieces may be difficult to roll properly while larger ones can be unwieldy.

Place one chicken breast on a cutting board and cover with plastic wrap to prevent splattering. Using a meat mallet or the flat side of a heavy cleaver, pound the chicken starting from the center and working outward until it reaches an even thickness of about ¼-inch. The goal is uniform thickness throughout to ensure even cooking.

Repeat with the remaining chicken breasts, then place them on a clean work surface with the smoother side (the former skin side) facing down. This will be the outside of your roll, creating a more attractive finished appearance.

Season each flattened chicken breast with a pinch of salt, freshly ground black pepper, a light sprinkle of garlic powder, and a few fresh thyme leaves, distributing the seasonings evenly across the surface.

Layer 2-3 thin slices of high-quality Black Forest ham (or prosciutto for a more delicate flavor) over each chicken breast, leaving a small border around the edges. The ham should cover most of the chicken but not extend beyond it, as this would make rolling difficult.

Place 2 slices of Swiss cheese (about 2 ounces total per chicken breast) on top of the ham, again leaving a small border. For best results, use slices rather than shredded cheese, as slices will create a more defined spiral pattern when the chicken is cut.

Starting from the narrower end of the chicken breast, tightly roll it up, enclosing the ham and cheese inside. The chicken should adhere to itself, but if it seems loose, secure with toothpicks inserted horizontally (so they can be easily removed after cooking).

Once rolled, place the chicken bundles seam-side down on a plate and refrigerate for at least 30 minutes, or up to 4 hours. This resting period helps the rolls hold their shape during the breading and cooking process.

Preparing the Breading Station

Set up a standard breading station using three shallow dishes arranged in sequence. This organized approach makes the coating process neater and more efficient.

In the first dish, combine 1 cup of all-purpose flour with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Mix thoroughly to distribute the seasonings throughout the flour.

In the second dish, whisk together 3 large eggs with 2 tablespoons of water until completely blended. The water helps create a slightly thinner egg wash that coats more evenly.

In the third dish, combine 1 cup panko breadcrumbs, ½ cup regular breadcrumbs, ¼ cup grated Parmesan cheese, 1 teaspoon paprika, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly to ensure even distribution of seasonings.

The combination of panko and regular breadcrumbs creates an ideal texture—the panko provides crunch while the finer breadcrumbs fill in the gaps for complete coverage. The Parmesan adds flavor and helps the coating brown beautifully.

Arrange the breading station in order: flour mixture, egg wash, and finally the breadcrumb mixture, with a clean plate at the end to receive the breaded chicken.

Breading the Chicken

Remove the chilled chicken rolls from the refrigerator. If you used toothpicks to secure them, make sure they’re inserted horizontally so they won’t interfere with the breading process.

Working with one chicken roll at a time, dredge it in the seasoned flour, coating completely and shaking off any excess. The thin layer of flour helps the egg wash adhere to the chicken.

Next, roll the floured chicken in the egg wash, ensuring it’s evenly coated on all sides. Allow excess egg to drip off before proceeding to the next step.

Finally, place the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs to all surfaces. For an extra-crispy coating, you can repeat the egg wash and breadcrumb steps for a double coating.

Place the breaded chicken roll on the clean plate and repeat the process with the remaining chicken rolls. If not cooking immediately, refrigerate the breaded chicken for up to 2 hours. This rest also helps the coating set for better adhesion during cooking.

Cooking the Chicken Cordon Bleu

Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.

In a large, heavy-bottomed skillet, heat ¼ cup of vegetable oil over medium-high heat until shimmering but not smoking. The oil should be hot enough that a breadcrumb sizzles immediately when dropped in.

Carefully place the breaded chicken rolls in the hot oil, seam-side down first, to seal the rolls. Cook for about 2-3 minutes on each side, turning gently with tongs, until the coating is golden brown all around. This step is about developing color and crispness in the coating, not fully cooking the chicken.

Transfer the browned chicken rolls to the prepared baking sheet, placing them seam-side down. If you’ve used toothpicks, ensure they’re still horizontal for easy removal after baking.

Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part of the roll. The cooking time may vary depending on the thickness of your chicken rolls.

Once cooked, remove from the oven and let the chicken rest for 5 minutes before removing any toothpicks and slicing. This resting period allows the juices to redistribute throughout the meat and the cheese to set slightly, making for cleaner slices.

Preparing the Dijon Cream Sauce

While the chicken is baking, prepare the Dijon cream sauce. This sauce elevates the dish from good to extraordinary, complementing the savory chicken with its creamy, tangy flavor profile.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1 finely minced shallot and cook until translucent, about 2-3 minutes, stirring occasionally to prevent browning.

Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant, being careful not to let the garlic brown, which would impart bitterness.

Sprinkle 2 tablespoons of all-purpose flour over the shallot and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste. The mixture will form a thick paste called a roux, which will thicken the sauce.

Slowly add ¼ cup of dry white wine while whisking constantly to prevent lumps from forming. Allow the wine to simmer for about 1 minute, reducing slightly and cooking off the alcohol.

Gradually whisk in 1 cup of chicken broth, continuing to whisk until smooth. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken slightly.

Lower the heat and whisk in ½ cup of heavy cream, 2 tablespoons of Dijon mustard, 1 teaspoon of fresh lemon juice, and 1 teaspoon of fresh thyme leaves. Simmer gently for about 5 minutes, or until the sauce coats the back of a spoon.

Season with salt and white pepper to taste. White pepper is preferred for this sauce to maintain its light color, but black pepper can be substituted if necessary.

If the sauce becomes too thick, thin it with additional chicken broth, adding 1 tablespoon at a time until the desired consistency is reached. Conversely, if it’s too thin, simmer a bit longer to reduce and thicken.

Keep the sauce warm over very low heat, stirring occasionally, until ready to serve. If a skin forms on top, simply whisk it back into the sauce.

Serving the Chicken Cordon Bleu

For an elegant presentation, place each chicken roll on a dinner plate, either whole or sliced into medallions to display the spiral interior. If slicing, use a sharp knife and cut carefully to maintain the roll’s structure.

Spoon the warm Dijon cream sauce generously over and around the chicken, allowing some of the golden-brown crust to remain visible for contrast.

Garnish with a small sprig of fresh thyme or chopped fresh parsley for a pop of color and fresh flavor that complements the richness of the dish.

For a complete meal, serve with simple sides that won’t compete with the chicken’s complex flavors—buttered egg noodles, steamed asparagus, or a light mixed green salad are excellent choices.

If serving wine, opt for a medium-bodied white such as Chardonnay or a light red like Pinot Noir, which will complement both the chicken and the creamy sauce.

Pro Tips

• Pound chicken to uniform thickness for even cooking and easier rolling
• Chill the rolled chicken before breading to help maintain its shape
• Use toothpicks inserted horizontally to secure rolls for easier handling
• Combine panko with regular breadcrumbs for ideal texture and coverage
• Double-coat the chicken for an extra-crispy exterior if desired
• Sear the chicken seam-side down first to seal the roll closed
• Use a meat thermometer to ensure chicken reaches the safe temperature of 165°F
• Let chicken rest before slicing to prevent the cheese from oozing out completely
• Make the sauce while the chicken bakes to maximize efficiency
• If sauce breaks or separates, whisk in a bit of cold cream to restore smoothness
• For cleaner slices, allow chicken to rest 5-10 minutes before cutting
• Choose high-quality ham and cheese for the best flavor outcome
• Bring ingredients to room temperature before assembling for more even cooking
• Add a pinch of nutmeg to the sauce for a subtle depth of flavor
• Make extra sauce—it’s delicious over accompanying vegetables or potatoes
• For lighter results, bake the chicken without pan-searing, though the crust won’t be as golden
• If freezing uncooked rolls, wrap individually in plastic then foil to prevent freezer burn
• For best flavor in the sauce, reduce wine completely before adding broth
• Create uniform chicken bundles for consistent cooking times
• Season each component properly—the chicken, the flour, and the breadcrumb mixture

Variations and Creative Ideas

Filling Variations

Mediterranean Style: Replace ham with thin slices of prosciutto and swap Swiss cheese for fontina. Add a layer of fresh basil leaves and sun-dried tomatoes before rolling.

Florentine Version: Spread a thin layer of sautéed spinach with garlic over the ham before adding the cheese. This adds color, nutrition, and a complementary flavor.

Mushroom Hunter: Add a layer of finely chopped sautéed mushrooms with thyme between the ham and cheese for an earthy dimension.

Southwest Twist: Use pepper jack cheese instead of Swiss and layer in roasted red peppers and a sprinkle of chopped cilantro. Serve with a chipotle-infused cream sauce.

Autumn Harvest: Include very thinly sliced apple between the ham and cheese, and use smoked gouda instead of Swiss. The apple adds sweetness and texture contrast.

Sauce Alternatives

White Wine Sauce: Create a lighter sauce by omitting the Dijon mustard and increasing the white wine to ½ cup, reducing it further before adding the broth.

Mushroom Cream: Add ½ cup of finely chopped sautéed mushrooms to the basic sauce recipe for an earthy variation that complements the chicken beautifully.

Herb-Forward: Enhance the sauce with 2 tablespoons of mixed fresh herbs such as parsley, chives, and tarragon added just before serving for bright, fresh flavor.

Roasted Garlic Cream: Replace the fresh garlic with 4-5 cloves of roasted garlic for a sweeter, more mellow garlic flavor throughout the sauce.

Lemon-Caper Sauce: Add 1 tablespoon of rinsed capers and an additional teaspoon of lemon zest to the basic sauce for a bright, slightly tangy alternative.

Cooking Method Alternatives

Fully Baked Version: Skip the pan-searing step and simply bake the breaded chicken at 375°F for 30-35 minutes until golden and cooked through. The crust won’t be quite as golden but still delicious.

Air Fryer Adaptation: Cook breaded chicken rolls in an air fryer at 370°F for about 18-20 minutes, turning halfway through. This creates a wonderfully crisp exterior with less oil.

Slow Cooker Option: For a completely different texture, place unbreaded chicken rolls (with fillings) in a slow cooker with the sauce ingredients (excluding flour). Cook on low for 3-4 hours until chicken is tender.

Sous Vide Method: For perfectly cooked chicken, sous vide the assembled but unbreaded rolls at 146°F for 2 hours, then quickly bread and pan-sear just to crisp the coating.

Individual Roulades: Instead of full chicken breasts, use chicken tenders to create smaller, appetizer-sized roulades that cook more quickly and are perfect for entertaining.

Storage and Make-Ahead Advice

Chicken Preparation:

• Chicken can be pounded, filled, and rolled up to 24 hours ahead, stored wrapped tightly in plastic wrap in the refrigerator.
• Breaded but uncooked chicken can be refrigerated for up to 4 hours before cooking. Longer storage may cause the breading to become soggy.
• For longer storage, freeze uncooked breaded chicken rolls on a baking sheet until solid, then wrap individually in plastic wrap and foil. Store in freezer bags for up to 3 months.
• To cook from frozen, thaw overnight in the refrigerator before proceeding with the cooking instructions, adding about 5-7 minutes to the baking time.

Cooked Chicken Storage:

• Leftover cooked chicken cordon bleu will keep in the refrigerator for up to 3 days in an airtight container.
• For best results, store the chicken and sauce separately to prevent the breading from becoming soggy.
• Allow cooked chicken to cool completely before refrigerating to prevent condensation inside the storage container.
• Slice leftover chicken before storing for easier reheating and portion control.
• Freeze cooked chicken for up to 2 months, though the breading may lose some crispness upon thawing.

Sauce Storage:

• The Dijon cream sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
• Reheat the sauce gently over low heat, whisking often to prevent separation. You may need to add a splash of cream or broth to restore the original consistency.
• If the sauce appears broken when reheated, whisk in 1-2 teaspoons of cold cream or a small pat of butter until smooth.
• The sauce can be frozen for up to 1 month, though it may separate when thawed. Reheat very gently, whisking continuously to recombine.
• For convenience, freeze sauce in ice cube trays, then transfer frozen cubes to freezer bags for portioned use.

Reheating Methods:

• Reheat refrigerated chicken in a 325°F oven for 15-20 minutes until warmed through, placing it on a wire rack over a baking sheet to help maintain crispness.
• For quicker reheating, use an air fryer at 325°F for 5-7 minutes, which helps restore some crispness to the coating.
• Avoid microwaving if possible, as it will make the breading soggy, but if necessary, use medium power and check frequently.
• Reheat the sauce in a small saucepan over low heat, whisking frequently, or in 30-second intervals in the microwave at 50% power, stirring between intervals.
• For best results when serving leftovers, slice the chicken before reheating to ensure it warms evenly throughout.

Entertaining and Serving Ideas

Make-Ahead Strategy: Prepare and bread the chicken rolls the morning of your dinner party, refrigerate, then cook just before guests arrive. The sauce can be made ahead and gently reheated.

Wine Pairing Suggestions: Serve with a buttery Chardonnay, crisp Pinot Grigio, or light-bodied Pinot Noir, all of which complement both the chicken and the creamy sauce.

Elegant Plating: For a restaurant-style presentation, slice each roll into 4-5 medallions, arrange in a fan pattern, and drizzle sauce artfully around the plate rather than completely covering the chicken.

Dinner Party Menu: Complete the meal with roasted fingerling potatoes, haricots verts, and a light salad of bitter greens with a simple vinaigrette to balance the richness of the main course.

Buffet Service: For larger gatherings, slice the chicken cordon bleu into medallions and arrange on a platter with sauce served on the side in a gravy boat, allowing guests to take as much as they prefer.

Individual Gratin Dishes: For an elegant twist, place each sliced chicken roll in an individual gratin dish, add a touch of sauce, sprinkle with additional cheese, and broil briefly until bubbly before serving.

Holiday Presentation: For festive occasions, garnish the serving platter with fresh herb sprigs, cranberries, or edible flowers appropriate to the season.

Complementary Appetizer: Begin the meal with a light starter like a simple soup or salad to balance the richness of the chicken cordon bleu main course.

Family-Style Option: For casual gatherings, place the whole platter of sliced chicken in the center of the table with sauce in a separate bowl, allowing guests to serve themselves.

Alternative Side Pairings: Consider serving with wild rice pilaf, roasted Brussels sprouts, or glazed carrots for seasonal variety that complements the main dish.

Frequently Asked Questions

Why is it called “Cordon Bleu”? The term “Cordon Bleu” translates to “blue ribbon” in French, which historically has been associated with excellence. It originally referred to an order of knights who wore blue ribbons and later became associated with exceptional cuisine. The dish itself became popular in the mid-20th century as a creative way to elevate simple chicken breasts.

How do I prevent the cheese from leaking out during cooking? Several techniques help contain the cheese: First, don’t overfill the chicken. Second, secure the rolls well with toothpicks. Third, make sure to seal the edges by pressing them firmly when rolling. Finally, the initial searing step helps seal the seam before the cheese begins to melt in the oven.

Can I prepare Chicken Cordon Bleu without breading for a low-carb option? Absolutely! You can skip the breading entirely and simply sear the secured chicken rolls in a bit of oil to brown them before baking. Another option is to use crushed pork rinds or almond flour mixed with Parmesan cheese as a low-carb breading alternative.

What other cheeses work well in this recipe? While Swiss cheese is traditional, other excellent options include Gruyère for a stronger flavor, mozzarella for more stretch, fontina for creaminess, or provolone for a slightly sharper taste. The key is choosing a good melting cheese that complements the ham and chicken.

Can I make this without frying for a healthier version? Yes! You can skip the pan-searing step and bake the breaded chicken at 375°F for 30-35 minutes until cooked through. For extra color, spray the breaded chicken with cooking spray before baking. While the crust won’t be quite as golden as the fried version, it will still be delicious and considerably lower in fat.