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Sliced homemade chicken cordon bleu filled with ham and melted Swiss cheese, coated in golden crispy breadcrumbs, topped with creamy Dijon sauce and fresh parsley on a plate.

Chicken Cordon Bleu

5 from 1 vote
A family-favorite Chicken Cordon Bleu recipe featuring juicy chicken, melty Swiss cheese, savory ham, and a crispy golden crust. Includes a creamy Dijon sauce and Grandma’s butter-stuffed version for added flavor magic.
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Prep Time 25 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 4
Course: dinner
Cuisine: American, French
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Rolls
  • 4 Chicken breasts - Boneless, skinless
  • 4 Ham slices - Black Forest or Virginia style
  • 4 Swiss cheese slices
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Fresh thyme leaves - Optional, for added flavor
  • Salt and pepper - To taste
For the Coating
  • ½ cup All-purpose flour - Seasoned with salt and pepper
  • 2 Eggs - Beaten
  • 1 cup Panko breadcrumbs
  • ¼ cup Grated Parmesan - Mixed with breadcrumbs
For the Dijon Cream Sauce
  • 2 tablespoon Unsalted butter
  • 2 cloves Garlic - Minced
  • 2 tablespoon All-purpose flour - For roux
  • 1 cup Chicken broth
  • ½ cup Heavy cream
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Lemon juice - Fresh
  • Salt and pepper - To taste

Equipment

  • Meat mallet (or heavy rolling pin)
  • Plastic wrap (for pounding chicken)
  • Shallow dishes (for flour, egg, and breadcrumb coating)
  • Oven-safe skillet (preferably cast iron)
  • Instant-read thermometer (to ensure chicken is fully cooked)
  • Saucepan (for creamy Dijon sauce)
  • Sharp knife (for slicing chicken rolls)
  • Toothpicks (to secure chicken rolls)

Method
 

  1. Place each chicken breast between plastic wrap and pound to ¼-inch thickness using a meat mallet.
  2. Season flattened chicken with salt and pepper. Spread a thin layer of Dijon mustard over each.
  3. Layer with ham and Swiss cheese. Roll tightly from the narrow end, tucking in sides. Secure with toothpicks.
  4. Dredge each roll in seasoned flour, dip in beaten egg, then coat in panko-Parmesan mixture.
  5. Sear rolls in an oven-safe skillet with oil, 2–3 minutes per side, until golden brown.
  6. Transfer skillet to a 375°F oven. Bake 15–20 minutes or until internal temperature reaches 165°F.
  7. Remove from oven and let rest for 5 minutes before slicing and removing toothpicks.
  8. In saucepan, melt butter. Sauté garlic, add flour to form roux. Whisk in broth and cream. Simmer 5 mins, stir in Dijon and lemon juice. Season to taste.
  9. Slice rested chicken rolls. Spoon Dijon cream sauce over the top and serve with favorite sides.

Nutrition

Serving: 320gCalories: 530kcalCarbohydrates: 15gProtein: 45gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 165mgSodium: 980mgPotassium: 610mgFiber: 1gSugar: 1gVitamin A: 950IUVitamin C: 3mgCalcium: 260mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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