Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe

If there’s one recipe that screams comfort and elegance without a ton of effort, it’s this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe. I absolutely love how this turns out every time I make it — the chicken stays juicy, the Swiss cheese melts perfectly inside, and that Dijon cream sauce adds just the right tangy richness you want for a dish like this. Plus, it’s versatile enough to serve for a casual weeknight dinner or when you want to impress guests without breaking a sweat.

When I first tried this recipe, I was amazed at how simple it was to pull together such a classic French-inspired meal at home. You don’t have to be a pro chef to get that golden, crispy coating or a sauce that tastes like it’s come straight from a bistro. I discovered this trick when I opted for the mayonnaise and mustard spread coating—it makes the breading stick like magic and saves time. You’ll find that this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe works brilliantly for anyone who loves comfort food with a gourmet twist.

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Ingredients You’ll Need

The beauty of this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe is that it uses simple ingredients you can usually find in your fridge or pantry, yet they come together to create a dish packed with flavor and texture. A little tip: quality Swiss cheese and a good Dijon mustard really make a difference here.

• Panko Breadcrumbs: These give a fantastic crisp coating that stays crunchy after baking.
• Oil Spray: Helps the breadcrumbs turn golden without deep frying.
• Chicken Breasts: Small, boneless, and skinless ones are perfect for folding and stuffing.
• Salt and Pepper: Essential for seasoning and letting the flavors shine.
• Swiss Cheese: Melts beautifully, holds its shape, and adds that signature nutty flavor.
• Ham Slices: Thin and mild, adding salty, savory goodness inside the chicken pocket.
• Mayonnaise and Dijon Mustard (Super Easy Method): Creates a sticky base for breadcrumbs and adds tang.
• Egg and Flour (Quick Dredge Method): For the more traditional breading technique to get a classic crust.
• Butter, Flour, Milk, Parmesan, Dijon Mustard (for Sauce): These combine to form a silky, flavorful Dijon cream sauce you’ll want to spoon over everything.

Variations

I love encouraging anyone who tries this recipe to make it their own. Adjust the cheese, swap out ham for turkey, or even make it vegetarian by using roasted veggies inside. The Dijon cream sauce is super flexible too — you can spice it up with herbs or use different cheeses based on what you have.

• Ham to Turkey: I switched to smoked turkey once for a lighter option, and my family loved the subtle smoky flavor.
• Cheese Choices: While Swiss is classic, I’ve tried gruyere and even mozzarella, just sealing with extra toothpicks to keep cheese inside.
• Herb-Infused Sauce: Adding fresh thyme or tarragon to the Dijon cream sauce gave it a lovely herbaceous twist I highly recommend.
• Gluten-Free Version: Use gluten-free breadcrumbs and flour; the results are just as satisfying.

How to Make Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Step 1: Prep Your Oven and Breadcrumbs

Start by preheating your oven to 200°C (390°F) for a standard oven or 180°C (350°F) if you’re using a fan oven. Spread your panko breadcrumbs evenly on a baking tray, spray lightly with oil, and pop them in the oven for about 3 minutes—just until they turn a lovely light golden color. This toasting step is a game-changer for that crispy coating, trust me!

Step 2: Create and Fill the Chicken Pockets

Cut a pocket carefully into each chicken breast — this is where the cheese and ham get tucked in. I find folding the cheese slices in half helps them fit snugly inside without spilling. Layer the ham on top of the cheese, then close up the pocket. Don’t forget to secure it with two toothpicks so nothing sneaks out while baking. Finally, sprinkle salt and pepper generously on all sides for that perfect seasoning base.

Step 3: Coat the Chicken (Choose Your Method)

Super Easy Method: Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Spread this mixture on the top and sides of each chicken breast (but not the underside). Then, sprinkle the toasted breadcrumbs over the chicken, pressing gently so they stick. Give the chicken another quick spray of oil—it’ll brown beautifully.

Quick Dredge Method: Whisk together an egg and plain flour. Dip each chicken breast into this mixture, then dredge thoroughly in the toasted breadcrumbs. Place the coated chicken on a tray and spray with oil for an even crisp.

Step 4: Bake to Golden Perfection

Place your prepared chicken on a baking tray and bake in your preheated oven for 25 to 30 minutes. You’re looking for a beautifully golden-brown crust and chicken cooked just through. To make sure, poke the thickest part gently to check it’s firm but still juicy inside. When done, remove the toothpicks carefully—hot cheese can sneak out, so use caution!

Step 5: Whip Up the Dijon Cream Sauce

This sauce really seals the deal. Melt butter over medium heat in a small saucepan, then stir in flour and cook for about 1 minute to get rid of the raw taste. Slowly add half the milk while whisking to avoid lumps. Once smooth, pour in the rest of the milk, Dijon mustard, and parmesan cheese. Stir constantly and cook for another 3 minutes until thickened—the sauce will thicken more as it cools, so don’t worry if it seems a bit loose at first. Season with salt and pepper to taste and spoon generously onto your chicken before serving.

How to Serve Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Garnishes

I like to keep garnishes simple but fresh — a sprinkle of finely chopped parsley or chives adds a fresh pop of color and subtle flavor to the rich dish. Sometimes, a wedge of lemon on the side brings a nice brightness that cuts through the cheesy richness nicely.

Side Dishes

My favorite sides to go with this recipe are buttery mashed potatoes or garlic roasted baby potatoes and a crisp green salad—something light to balance the creamy chicken. Steamed green beans or roasted asparagus also work perfectly for a colorful plate.

Creative Ways to Present

For a special occasion, I’ve served the chicken sliced into medallions, showing off the beautiful layers of ham and cheese inside. Drizzle the Dijon cream sauce artistically over the slices and garnish with fresh herbs. It looks impressive and feels fancy without any fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers wrapped tightly in an airtight container in the fridge for up to 2 days. The coating stays surprisingly crisp if you reheat carefully, and the chicken remains moist and tender inside.

Freezing

If I want to make this ahead, I prepare the chicken breasts with the coating but don’t bake them. I freeze them individually wrapped, then when I’m ready, I bake straight from frozen (adding a few extra minutes). It’s a lifesaver for busy nights!

Reheating

To reheat leftovers, I prefer using a toaster oven or regular oven at around 175°C (350°F) for 10-15 minutes to keep the crust crisp. Microwaving makes the crust soggy, so avoid if you want that satisfying crunch.

FAQs

Final Thoughts

This Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe has become a staple in my kitchen for its perfect balance of ease, flavor, and that little touch of fancy. If you’re looking for a meal that feels special but won’t demand hours of prep or complicated steps, this is it. I can’t wait for you to try it and see how it becomes one of your favorite go-to dinners too.

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