If you’re searching for a dish that speaks the language of comfort and sophistication all at once, this Chicken Cordon Bleu with Dijon Cream Sauce Recipe is exactly what you need. Tender chicken breasts are lovingly filled with savory ham and gooey Swiss cheese, wrapped up like little bundles of joy, then baked to golden perfection. The star of the show, a luscious Dijon cream sauce, adds just the right amount of tang and richness, tying every bite together in a harmonious dance of flavors. This recipe balances simplicity and elegance, making it perfect for an impressive weeknight dinner or a special occasion treat.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each component plays an essential role, from the creamy cheese to the flavorful Dijon mustard, combining for a dish that’s as visually appealing as it is delicious.
- 4 boneless skinless chicken breasts: Pounded thin to ensure quick, even cooking and a tender bite.
- 4 slices ham: Adds a salty, smoky contrast to the mild chicken and cheese.
- 4 slices Swiss cheese: Melts beautifully for that signature gooey texture inside.
- 2 eggs: Help the breadcrumbs stick perfectly to the chicken bundles.
- 2 tablespoons milk or water: Lightens the egg wash for an even coating.
- â…“ cup Italian seasoned breadcrumbs: Provide a crispy, herb-infused crust.
- ¼ cup grated Parmesan cheese: Adds a nutty, salty depth to the breadcrumb mixture.
- 2 tablespoons butter (for browning): Gives the chicken a golden, flavorful sear.
- 3 tablespoons butter (for sauce): The base for a creamy, smooth Dijon sauce.
- 3 tablespoons flour: Thickens the sauce to the perfect consistency.
- 2 cups milk: Creamy element that makes the sauce rich without being heavy.
- 3 tablespoons Dijon mustard: Packs a zesty punch that complements the ham and cheese perfectly.
- 1 teaspoon garlic powder: Adds subtle warmth and depth to the sauce.
- â…“ cup shredded Parmesan cheese: Melts into the sauce for extra flavor and creaminess.
- Salt and pepper to taste: Essential seasonings to elevate every component.
How to Make Chicken Cordon Bleu with Dijon Cream Sauce Recipe
Step 1: Prepare the Chicken Rolls
Start by pounding your chicken breasts until they are evenly about ¼ to ½ inch thick. This ensures the chicken cooks evenly and stays tender. Lay each piece flat, then layer with a slice of ham and Swiss cheese. Roll the chicken from one long side to the other, creating neat little bundles. Secure each roll with toothpicks so everything stays in place during cooking.
Step 2: Set Up Your Coating Station
Next, whisk together the eggs and milk in one bowl to make your egg wash. In another, mix the Italian seasoned breadcrumbs with the grated Parmesan cheese. Coating these rolls is what gives them that irresistible crispy crust, so take care to evenly dip each bundle first into the egg wash, then roll them in the breadcrumb mixture, pressing gently to adhere well.
Step 3: Brown the Chicken Bundles
Melt the butter in an oven-safe skillet over medium-high heat. Carefully place each coated chicken roll in the skillet and let it brown for 2 to 3 minutes on each side. This step locks in flavor and gives the exterior a beautiful golden color. If you don’t have an oven-safe skillet, transfer the browned rolls to a baking dish before putting them in the oven.
Step 4: Bake to Perfection
Slide your skillet or baking dish into a preheated 400-degree oven. Bake the chicken for 20 to 25 minutes until cooked through and the cheese inside is hot and bubbly. The aroma that fills your kitchen at this point is nothing short of heavenly.
Step 5: Whip Up the Dijon Cream Sauce
While the chicken cooks, create the irresistible Dijon cream sauce. In a saucepan, melt butter over medium heat and stir in flour, mixing until it forms a smooth paste. Gradually whisk in the milk, breaking up any lumps for a silky texture. Add Dijon mustard, garlic powder, shredded Parmesan, salt, and pepper. Keep stirring until the sauce thickens and becomes smooth, perfectly ready to drizzle over your luscious chicken rolls.
Step 6: Serve and Enjoy
Once baked, remove the toothpicks and slice each chicken roll into 1-inch sections. Arrange on plates, generously drizzle the Dijon cream sauce over the top, and watch as your guests delight in every bite.
How to Serve Chicken Cordon Bleu with Dijon Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of thyme not only brighten the plate visually but add fresh herbal notes that contrast beautifully with the rich sauce. A light dusting of extra Parmesan can also be a lovely finishing touch.
Side Dishes
This dish pairs wonderfully with simple, fresh sides like steamed green beans, sautéed asparagus, or a crisp garden salad to balance the richness. Creamy mashed potatoes or buttery rice pilaf are classic companions that soak up the Dijon cream sauce splendidly.
Creative Ways to Present
For a stunning presentation, slice the chicken cordon bleu into medallions and fan them out on the plate, pouring the sauce artfully around. Alternatively, build a stack with the chicken slices and layers of the sauce, topped with a fresh herb bouquet for a restaurant-worthy look at home.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu with Dijon Cream Sauce Recipe keeps well in the refrigerator for up to 3 days. Store the chicken rolls and sauce separately in airtight containers to preserve their individual textures.
Freezing
You can freeze the fully assembled but uncooked chicken rolls before baking. Wrap them tightly with plastic wrap and place in a freezer bag, then bake directly from frozen, adding a few extra minutes to the cooking time. The cooked leftovers can also be frozen, but sauce texture may change slightly upon thawing.
Reheating
To reheat, place the chicken in a baking dish and warm it in a 350-degree oven until heated through, about 15 minutes. Warm the Dijon cream sauce gently on the stove, stirring to restore its creamy smoothness before serving.
FAQs
Can I use a different type of cheese instead of Swiss?
Absolutely! While Swiss cheese is traditional for its meltiness and mild flavor, Gruyère or mozzarella can be delicious substitutes. Each brings its own unique texture and taste to the Chicken Cordon Bleu with Dijon Cream Sauce Recipe.
Is it possible to make this recipe gluten-free?
Yes, by swapping regular breadcrumbs and flour for gluten-free versions, this dish can easily be adapted. Be sure to choose gluten-free Italian seasoning and verify other ingredients to keep it safe for gluten sensitivities.
Can I prep the chicken rolls ahead of time?
Definitely! You can assemble the rolls a few hours ahead and keep them refrigerated until ready to cook. This makes it easy to streamline your meal prep and enjoy a fresh, hot dinner quicker.
What wine pairs well with Chicken Cordon Bleu?
A crisp Chardonnay or a light Pinot Noir complements the creamy Dijon sauce and the ham’s saltiness beautifully. These wines balance richness without overpowering the dish’s delicate flavors.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature; it should read 165 degrees Fahrenheit. The chicken will also be firm to the touch and juices should run clear.
Final Thoughts
There’s something so satisfying about a dish that blends classic flavors with comforting textures, and this Chicken Cordon Bleu with Dijon Cream Sauce Recipe hits that sweet spot effortlessly. Whether it’s a weekday dinner or a special occasion, it promises to impress and delight with every bite. Give it a try, and soon it might just become your go-to favorite too!
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Chicken Cordon Bleu with Dijon Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A classic Chicken Cordon Bleu recipe where tender chicken breasts are stuffed with ham and Swiss cheese, breaded, seared, then baked to golden perfection. Served with a creamy Dijon mustard sauce for a rich and savory finish, this dish is perfect for a comforting family dinner or special occasion.
Ingredients
Chicken and Breading
- 4 boneless skinless chicken breasts (pounded to even ¼–½ inch thickness)
- 4 slices ham
- 4 slices Swiss cheese
- 2 eggs
- 2 tablespoons milk (or water)
- ⅓ cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 ½ teaspoons Italian seasoning)
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter (for browning)
Dijon Cream Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- â…“ cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the chicken: Lay out the pounded chicken breasts on a flat clean surface. Top each breast with a slice of ham and then a slice of Swiss cheese.
- Roll and secure: Roll each breast into a tight bundle starting from one of the longer sides and rolling towards the opposite side. Secure each bundle with toothpicks to hold their shape during cooking.
- Set up breading stations: In a medium bowl, mix the Parmesan cheese and Italian seasoned breadcrumbs. In a separate small bowl, whisk together the eggs and milk until combined.
- Bread the chicken: Dip each chicken bundle first into the egg mixture, making sure all sides are coated. Then, carefully roll in the breadcrumb mixture to coat thoroughly.
- Brown the chicken: Heat 2 tablespoons butter in an oven-safe skillet over medium-high heat. Once melted and hot, sear the chicken bundles for 2-3 minutes on each side until golden brown all over.
- Bake the chicken: Transfer the skillet with the browned chicken bundles to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and juices run clear.
- Prepare the Dijon cream sauce: While chicken bakes, melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook until the mixture clumps and forms a roux.
- Make the sauce creamy: Gradually whisk in the milk, stirring constantly to avoid lumps. Add Dijon mustard, garlic powder, shredded Parmesan cheese, and salt and pepper to taste. Stir until the sauce thickens and is smooth.
- Serve: Once the chicken is cooked, remove toothpicks and slice each bundle into 1-inch sections. Drizzle generously with the Dijon cream sauce and serve immediately.
Notes
- If you don’t have an oven-safe skillet, you can brown the chicken in a regular skillet and then transfer the chicken to a baking dish before placing in the oven.
- Pounding the chicken breasts to an even thickness ensures even cooking and easier rolling.
- Use Italian seasoned breadcrumbs or regular breadcrumbs combined with Italian seasoning for best flavor.
- To prevent the sauce from lumps, gradually whisk in the milk and keep stirring continuously.
