Chicken Cordon Bleu with Creamy Dijon Sauce
Chicken cordon bleu turns simple chicken breasts into a polished dinner by wrapping savory ham and melted Swiss cheese inside a crisp breadcrumb coating. This version is baked instead of fried, so the breading browns evenly while the filling stays neatly tucked inside.
The key is to pound the chicken thin enough to roll without tearing, then chill the assembled rolls briefly so they hold their shape. A light flour coating, beaten egg, and panko breadcrumbs give the outside a crisp finish without needing a deep skillet of oil.
A creamy Dijon sauce brings the dish together with gentle sharpness and enough richness to complement the ham and cheese. Serve the sliced chicken with the sauce spooned around it, plus green beans, roasted asparagus, or a simple salad to balance the plate.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
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2
Place each chicken breast between sheets of plastic wrap and pound to an even 1/4-inch thickness without tearing the meat.
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3
Season the chicken with salt and pepper, then layer each piece with 2 slices of ham and 1 slice of Swiss cheese, leaving a small border around the edges.
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4
Roll each chicken breast up tightly around the filling, tuck in the sides, and secure with toothpicks or kitchen twine.
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5
Set up three shallow dishes with flour in one, eggs beaten with 1 tablespoon Dijon mustard in the second, and panko mixed with melted butter in the third.
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6
Coat each chicken roll in flour, dip it in the egg mixture, then press it into the buttery panko until covered on all sides.
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7
Arrange the chicken seam side down on the baking sheet and bake for 28 to 32 minutes, until the crumbs are golden and the center reaches 165°F.
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8
While the chicken bakes, melt the remaining 2 tablespoons butter in a saucepan, whisk in the sauce flour, and cook for 1 minute.
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9
Whisk in the chicken broth, cream, and remaining 2 tablespoons Dijon mustard, then simmer for 4 to 6 minutes until smooth and lightly thickened.
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10
Stir lemon juice into the sauce, remove the toothpicks from the chicken, slice each roll, and serve with sauce and parsley.
Ingredients
- Boneless Skinless Chicken Breasts:4
- Thinly Sliced Deli Ham:8 slices
- Swiss Cheese:4 slices
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- All-Purpose Flour:1/2 cup
- Large Eggs:2
- Dijon Mustard, divided:3 tbsp
- Panko Breadcrumbs:1 1/2 cups
- Unsalted Butter, melted:3 tbsp
- Unsalted Butter:2 tbsp
- All-Purpose Flour, for sauce:2 tbsp
- Chicken Broth:1 cup
- Heavy Cream:1/2 cup
- Fresh Lemon Juice:1 tsp
- Chopped Fresh Parsley:1 tbsp
Tips & Notes
- Chill the rolled chicken for 10 minutes before breading if it feels loose or warm.
- Use thin cheese slices and keep them inside the ham so less cheese leaks during baking.
- For extra browning, mist the breaded rolls lightly with oil before baking.
