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Chicken Cordon Bleu

This Chicken Cordon Bleu With Sauce is a crispy, cheesy, flavor-packed dinner that feels elegant but is surprisingly easy to make at home. Juicy chicken breasts are rolled with smoky ham and melty Gruyère cheese, then coated in a golden Parmesan-panko crust and baked until perfectly crisp. The real magic comes from the rich Dijon cream sauce that ties everything together with bold, comforting flavor. Ideal for special occasions or elevated weeknight dinners, this French-inspired classic pairs beautifully with mashed potatoes and roasted veggies for a meal everyone will rave about.
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Prep Time 25 minutes
Cook Time 35 minutes
Course: Dinner, Main Course, Side Dish
Cuisine: European, French
Ingredients Method Notes

Ingredients
  

  • For the Chicken Rolls
  • Chicken breasts
  • Choose medium-sized chicken breasts around 6–7 oz each for easy rolling. If your chicken breasts are on the larger side, slice them horizontally to create thinner cutlets that cook evenly and roll beautifully.
  • Ham
  • Thin-cut deli ham works best here especially Black Forest ham, which brings a deeper, slightly smoky flavor. Lighter hams like Virginia ham tend to be drier and less bold, so they don’t shine quite as much in this dish.
  • Gruyère Swiss cheese
  • A bold melt-friendly cheese is essential. Gruyère delivers a creamy, nutty flavor that stands up to the salty ham and Dijon sauce. Shredded Gruyère rolls more easily, but sliced cheese works in a pinch.
  • For the Crispy Coating
  • Panko breadcrumbs
  • These airy Japanese breadcrumbs create a crunch you simply can’t get from traditional crumbs. They stay light and crisp so swapping them out isn’t recommended.
  • Parmesan cheese
  • Freshly grated Parmesan adds savory depth and melts into the breadcrumbs as they bake. Skip the shelf-stable powdered stuff—it won’t melt or taste the same.
  • Seasonings
  • A blend of dried parsley basil, paprika, garlic powder, onion powder, salt, and pepper ensures every bite is flavorful—even without the sauce.
  • Butter + olive oil
  • Toasting the breadcrumbs in butter and olive oil before baking is the secret weapon. This step locks in crunch and adds rich buttery flavor.
  • For the Dijon Wash
  • Dijon mustard
  • Sharp slightly spicy Dijon gives the dish its signature bite. Yellow mustard won’t deliver the same depth.
  • Honey
  • Balances the mustard’s sharpness and helps the coating cling to the chicken.
  • Olive oil
  • Adds moisture and keeps the chicken juicy as it bakes. A neutral oil can be substituted if needed.

Method
 

1. Flatten the chicken

Place each chicken breast between parchment paper or plastic wrap. Pound gently until evenly thin—about ¼ inch thick.

    2. Add the filling

    Lay ham slices over the chicken, then spoon shredded Gruyère down the center, leaving space around the edges.

      3. Roll it up

      Starting from the narrow end, roll the chicken tightly into a log. Keep it snug to prevent leaks.

        4. Toast the breadcrumbs

        Cook panko in butter and olive oil until golden. Transfer to a bowl and let cool slightly before mixing in Parmesan and seasonings.

          5. Make the Dijon wash

          Whisk Dijon mustard, honey, and olive oil until smooth.

            6. Coat the chicken

            Brush each roll generously with the Dijon mixture, then press into the breadcrumb mixture until fully coated.

              7. Bake

              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.

                8. Prepare the sauce

                Whisk all sauce ingredients in a saucepan, bring to a gentle boil, then reduce heat and simmer until thick and velvety.

                  9. Serve

                  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.

                    Final Thoughts

                    This Chicken Cordon Bleu isn’t just dinner—it’s a full-on experience. Crispy on the outside, melty and savory inside, and finished with a luxurious Dijon cream sauce, it hits every comfort-food note without feeling heavy or outdated. Whether you’re cooking for a celebration or just craving something extra special, this recipe delivers restaurant-quality results right at home. Once you try it, don’t be surprised if it becomes a repeat request. 🍽️✨