Golden, crunchy, cheesy, and just a little bit fancy—this Chicken Cordon Bleu With Sauce is the kind of dinner that makes everyone think you worked way harder than you actually did. FYI, that’s always a win. Whether you’re planning a cozy date night, a celebratory meal, or just leveling up your weeknight routine, this dish delivers serious wow-factor without the stress.
At first bite, you get that crispy Parmesan-panko crust (hello, texture fireworks), followed by juicy chicken wrapped around smoky Black Forest ham and melty Gruyère. Then comes the real star: a silky Dijon cream sauce that ties everything together like a mic drop. This is not one of those dry, sad versions—this is the Best Cordon Bleu kind of situation. The kind people ask for seconds of. And thirds. No judgment.
Here’s the kicker: this baked version tastes just as indulgent as the fried ones. Secret tip alert: baking at the right temp locks in moisture while keeping the coating ultra-crispy. IMO, it’s better than frying—and way less messy. Who wants to deal with oil splatter anyway?
Looking for Cordon Bleu Dinner Ideas that feel special but still doable? This recipe fits perfectly into a crowd-pleasing Chicken Cordon Bleu Menu. Pair it with buttery mashed potatoes, roasted Parmesan broccoli, and warm breadsticks, and boom—restaurant vibes at home. Hosting? This dish anchors the entire Cordon Bleu Dinner like a pro.
This isn’t just another recipe floating around the internet. It’s a keeper for your personal rotation and your go-to Chicken Cordon Bleu Recipe Blog favorite. Love experimenting? You can even branch into Bacon-wrapped Chicken Cordon Bleu or explore other Cordon Blue Recipes once you’ve nailed this classic.
Bottom line: this Cordon Bleu Recipe With Sauce checks every box—crispy, creamy, comforting, and confidently impressive. Ready to make dinner legendary? 🍽️
Chicken Cordon Bleu
Ingredients
Method
Place each chicken breast between parchment paper or plastic wrap. Pound gently until evenly thin—about ¼ inch thick.
Lay ham slices over the chicken, then spoon shredded Gruyère down the center, leaving space around the edges.
Starting from the narrow end, roll the chicken tightly into a log. Keep it snug to prevent leaks.
Cook panko in butter and olive oil until golden. Transfer to a bowl and let cool slightly before mixing in Parmesan and seasonings.
Whisk Dijon mustard, honey, and olive oil until smooth.
Brush each roll generously with the Dijon mixture, then press into the breadcrumb mixture until fully coated.
Arrange chicken rolls on a greased rack over a baking sheet. Bake at 350°F (175°C) for 30–35 minutes, until the internal temperature reaches 160°F. Tent loosely with foil if browning too quickly.
Whisk all sauce ingredients in a saucepan, bring to a gentle boil, then reduce heat and simmer until thick and velvety.
Rest the chicken for 5 minutes before slicing. Spoon warm Dijon cream sauce over the top and serve immediately.
Notes
Helpful Tips for Success
- Thin chicken is key for even cooking and easy rolling.
- Prep your baking rack first to avoid soggy breading.
- Toast the panko—this single step makes all the difference.
- Use one hand wet, one hand dry when breading to keep crumbs crispy.
- Don’t overcook—use a thermometer for perfect results every time.
- Never skip the sauce. It’s the glue that brings everything together.
FAQs
Can I make this ahead of time?Yes! Assemble and bread the chicken up to 24 hours in advance. Store covered in the fridge and bake when ready. Can I freeze Chicken Cordon Bleu?
Absolutely. Freeze unbaked, breaded rolls tightly wrapped. Bake from frozen, adding extra cooking time. What cheese substitutes work best?
Emmental or aged Swiss are good alternatives, but Gruyère offers the best melt and flavor. Can I air fry instead of bake?
Yes—air fry at 375°F for about 18–22 minutes, flipping halfway through.