Chicken Cordon Bleu with Dijon Cream Sauce Recipe

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If you have been searching for a dish that elegantly combines crispy golden crust, tender chicken, savory ham, and melty Swiss cheese, look no further than this Chicken Cordon Bleu with Dijon Cream Sauce Recipe. This classic French-inspired meal takes comfort food to a whole new level by pairing juicy, thoughtfully seasoned chicken rolled with rich fillings, all smothered in a luxuriously tangy and creamy Dijon sauce. It’s a wonderful way to impress family or friends without spending all afternoon in the kitchen, and once you try it, this recipe will quickly become a treasured go-to for special dinners or celebratory occasions.

Ingredients You’ll Need

This recipe calls for simple pantry staples and fresh ingredients that each play a vital role in building layers of flavor and texture. From the crispy breadcrumb coating to the silky cream sauce, every component is essential for that perfect balance.

• 4 boneless, skinless chicken breasts: The lean and tender base that will hold the delicious ham and cheese filling.
• 8 slices thinly sliced ham: Adds a smoky, savory touch that complements the cheese perfectly.
• 8 slices Swiss cheese: Melts beautifully to create a gooey, creamy center inside the chicken rolls.
• 1 cup all-purpose flour: Used for dredging the chicken to help the coating stick evenly.
• 2 large eggs: Acts as a binder to keep the panko crust firmly attached.
• 2 cups panko breadcrumbs: Provides the signature crispy texture that makes chicken cordon bleu so irresistible.
• 1 teaspoon garlic powder: Adds warmth and depth to the seasoning.
• 1 teaspoon onion powder: Enhances the overall savoriness subtly.
• 1 teaspoon kosher salt: Seasonal for balanced flavor throughout.
• 1/2 teaspoon black pepper: Adds just the right hint of spice.
• 1/2 cup vegetable oil: For pan frying the chicken to perfect golden crispiness.
• Toothpicks: To secure the rolled chicken so nothing spills out during cooking.
• 2 tablespoons butter: The base for a rich Dijon cream sauce.
• 2 tablespoons all-purpose flour: Forms the roux that thickens the sauce smoothly.
• 1 cup chicken broth: Adds savory body to the cream sauce.
• 1 cup heavy cream: Brings luscious richness and silkiness to the sauce.
• 2 tablespoons Dijon mustard: The star ingredient of the sauce that brings that signature tangy kick.
• 1/2 teaspoon kosher salt: To season the sauce perfectly.
• 1/4 teaspoon black pepper: A touch of spice to balance the creaminess.
• 1 tablespoon chopped fresh parsley (optional): Adds a fresh, vibrant garnish for visual appeal and a tiny herbaceous note.

How to Make Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Step 1: Pound the Chicken Evenly

Start by placing each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them gently but firmly until they are about a quarter-inch thick. This not only tenderizes the meat but ensures it cooks evenly, making rolling them up much easier and preventing any raw spots inside.

Step 2: Season the Chicken

After removing the top plastic wrap, season both sides of each chicken breast with kosher salt, black pepper, garlic powder, and onion powder. This simple seasoning layer builds a foundation of savory flavors that will complement the ham and cheese inside.

Step 3: Layer Ham and Cheese

Lay two slices of ham and two slices of Swiss cheese on each pounded chicken breast. It’s important that the layers are slightly smaller than the chicken edges so that nothing oozes out when you roll it up. This filling is what makes this recipe truly special and indulgent.

Step 4: Roll and Secure

Starting from the narrower end, carefully roll each chicken breast over the ham and cheese, tucking the sides in as you go to contain all that cheesy goodness. Use toothpicks to secure the rolls tightly, preventing the filling from escaping during cooking.

Step 5: Prepare the Breading Station

Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. This classic dredging method ensures a crispy, golden crust that clings beautifully to the chicken cordon bleu.

Step 6: Dredge the Chicken Rolls

Start by coating each rolled chicken in flour, shaking off any excess. Next, dip it into the beaten eggs so the crumbs will stick. Finally, press the chicken rolls firmly into the panko breadcrumbs until well coated on all sides. The panko will give your dish that crunch factor everyone loves.

Step 7: Fry the Chicken Rolls

Heat the vegetable oil in a large skillet over medium heat until shimmering. Place the breaded chicken rolls in the skillet, frying for about 8 to 10 minutes per side until they reach a beautiful golden brown and the internal temperature hits 165°F (74°C). Transfer cooked rolls to a paper towel-lined plate to drain excess oil.

Step 8: Make the Dijon Cream Sauce

While the chicken rests, melt butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes until the mixture turns a light golden hue and bubbles gently. This roux will thicken your sauce, giving it that perfect velvety texture.

Step 9: Whisk in Liquids

Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Keep whisking until the sauce thickens, usually around 3 to 5 minutes. This step turns basic ingredients into a creamy, dreamy sauce full of richness.

Step 10: Finish the Sauce

Stir the Dijon mustard into the sauce, then season with salt and pepper to taste. Let it simmer for another couple of minutes to meld the flavors together. Remove from heat and your sauce is ready to elevate the chicken cordon bleu.

Step 11: Serve with Sauce

Remove toothpicks from your chicken rolls, place them on serving plates, and generously spoon the warm Dijon cream sauce over the top. Sprinkle with chopped fresh parsley for a pop of color and freshness if you like. Now, it’s time to savor every bite of this classic.

How to Serve Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Garnishes

To brighten and freshen up this rich dish, a sprinkle of chopped fresh parsley or chives is lovely. The green flecks add a touch of elegance and contrast beautifully against the creamy sauce.

Side Dishes

Pair this classic chicken cordon bleu with light, complementary sides such as garlic mashed potatoes, roasted asparagus, or a crisp green salad. These sides provide balance: potatoes soak up the luscious sauce, while veggies add fresh crunch.

Creative Ways to Present

For a bit of fun, slice the rolled chicken into medallions after cooking and arrange them artfully on a platter before drizzling with the Dijon cream sauce. This makes for an impressive presentation that highlights the beautiful layers inside.

Make Ahead and Storage

Storing Leftovers

Leftover chicken cordon bleu can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible, then reheat gently to maintain texture and flavor.

Freezing

This dish freezes surprisingly well before cooking. Prepare and bread the rolled chicken, then freeze on a baking sheet before transferring to a freezer-safe container or bag. Freeze for up to 2 months and cook from frozen, adjusting time as needed.

Reheating

To reheat, warm chicken rolls in a preheated oven at 350°F (175°C) until heated through and crispy again, about 15 to 20 minutes. Gently warm the Dijon cream sauce on the stove and pour over before serving for that fresh-out-of-the-kitchen taste.

FAQs

Can I use a different type of cheese?

Absolutely! While Swiss cheese is traditional, Gruyère or mozzarella also melt beautifully and offer a slightly different flavor profile worth trying in the Chicken Cordon Bleu with Dijon Cream Sauce Recipe.

Is it necessary to pound the chicken thin?

Yes, pounding the chicken helps ensure it cooks evenly and is easy to roll without tearing. It also tenderizes the meat and creates the perfect thin shell to hold the fillings securely.

Can I bake instead of fry the chicken?

Definitely! Baking is a great alternative for a lighter version. Bake at 375°F (190°C) for about 25-30 minutes or until golden and cooked through. Just brush the breaded rolls lightly with oil for crispiness.

Can I make the Dijon cream sauce ahead of time?

You can prepare the sauce a day ahead. Store it in the refrigerator and gently reheat on the stovetop, whisking to restore its silky texture before serving.

What if I don’t have panko breadcrumbs?

If panko isn’t available, regular breadcrumbs can be used, though the texture won’t be quite as crispy. For extra crunch, try mixing breadcrumbs with crushed cornflakes or crackers.

Final Thoughts

This Chicken Cordon Bleu with Dijon Cream Sauce Recipe is such a joy to make and even better to eat. It’s the kind of dish that turns a simple dinner into a celebration, full of comforting layers and rich flavors. I wholeheartedly encourage you to try it at home – your taste buds and loved ones will thank you!

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