Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

ByLily
Jump to Recipe· 4.7 from 29 reviews

If you’ve ever wanted to wow your family or friends with something that feels fancy but is actually super doable, then you’re going to love this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe. I promise you, this dish has that perfect melty cheese and ham center wrapped in golden, crispy chicken goodness, all topped off with a creamy, tangy Dijon sauce that elevates everything. Stick around—I’m about to share my favorite way to make this classic turned crowd-pleaser!

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Why This Recipe Works

  • Perfect Balance of Flavors: The saltiness of the ham and Swiss cheese pairs beautifully with the tangy Dijon sauce for a harmonious bite every time.
  • Crispy, Golden Crust: Panko breadcrumbs create an irresistibly crunchy coating that stays crisp even after you drizzle on the sauce.
  • Moist and Tender Chicken: Pounding the chicken breasts thin ensures quick, even cooking and juicy meat inside the crispy shell.
  • Creamy Dijon Sauce: This sauce is the real superstar—velvety, cheesy, and loaded with garlicky mustard flavor that ties everything together.
Crispy Chicken Cordon Bleu with Dijon Sauce, Chicken Cordon Bleu, Baked Chicken Cordon Bleu, Easy Chicken Cordon Bleu, Gourmet Chicken Cordon Bleu - The image shows a close-up of a rolled dish with four visible layers: a crispy golden brown outer coating with a rough texture, a soft pale yellow layer of melted cheese underneath, a thin pink layer of ham, and a white inside layer that looks tender and moist. The roll is topped with small green herb pieces scattered on the coating. The dish sits in a shallow pool of light yellow sauce that is creamy and smooth with specks of black pepper. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe are straightforward but intentional—each one plays a key role in texture, flavor, or richness. You don’t need fancy or hard-to-find items; just good quality basics and a few pro tips that will take your dinner from “nice” to “knockout.”

Crispy Chicken Cordon Bleu with Dijon Sauce, Chicken Cordon Bleu, Baked Chicken Cordon Bleu, Easy Chicken Cordon Bleu, Gourmet Chicken Cordon Bleu - Flat lay of fresh boneless skinless chicken breasts, a few sprigs of black peppercorns and coarse salt crystals sprinkled nearby, small white ceramic bowls each containing garlic powder and onion powder, neat stacks of Swiss cheese slices, thinly sliced natural ham arranged in a small white ceramic plate, a small white bowl with all-purpose flour, whole uncracked brown eggs, a small white bowl filled with panko bread crumbs, small white bowls holding creamy Dijon mustard, shredded Parmesan cheese, and softened butter, a couple of fresh garlic cloves, and a small white bowl with milk – all elements arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts: Pounded thin, they cook evenly while staying juicy—always look for good-sized, fresh breasts.
  • Swiss cheese: Its nutty, mild flavor melts beautifully without overpowering.
  • Ham: Thin slices add that classic savory punch inside your chicken rolls.
  • Flour: Helps the breading stick and creates a base coating for the crust.
  • Eggs: The perfect binder to adhere the crunchy panko breadcrumbs.
  • Panko breadcrumbs: These Japanese-style crumbs give you extra crunch and a light, flaky texture.
  • Peanut or vegetable oil: For frying—you’ll want a neutral oil with a high smoke point for golden, crispy results.
  • Butter and garlic: Create a flavorful base for the Dijon sauce, adding richness and depth.
  • Milk: Thickens the sauce while keeping it creamy and luscious.
  • Dijon mustard: Adds that signature tangy zip to balance the richness.
  • Parmesan cheese: Gives the sauce a savory kiss and creamy body.
  • Salt & pepper: Essential for seasoning throughout to make each layer shine.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Crispy Chicken Cordon Bleu with Dijon Sauce Recipe is just how flexible it is. Whether you want to add a little spice, swap out cheese, or make it lighter, there’s room for your personal twist. Give it a try and see what you love most!

  • Cheese swap: I’ve tried using Gruyère or even sharp cheddar instead of Swiss, and it adds a different but equally delicious character.
  • Diet-friendly: If you want a lighter version, bake instead of deep-frying the breaded rolls—you’ll still get that golden crust with less oil.
  • Spicy kick: Add a pinch of cayenne to your breadcrumbs or mustard sauce for a subtle heat that wakes up your palate.
  • Herbs: Fresh thyme or tarragon mixed into the Dijon sauce give it a lovely aromatic boost when you’re feeling fancy.

Step-by-Step: How I Make Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

Step 1: Season and Pound the Chicken

First things first—season those chicken breasts generously with salt, pepper, garlic powder, and onion powder. Don’t skimp! I like to make sure every side has a nice coating for maximum flavor. Next, place each breast between two sheets of plastic wrap. Grab your meat mallet (or in a pinch, a rolling pin or a sturdy pan) and gently pound the chicken to about 1 cm thick. This step is key—it helps the chicken cook evenly and makes rolling easier.

Step 2: Layer Cheese and Ham, then Roll

Carefully peel off the top plastic sheet, then start layering: 2 slices of Swiss cheese, 2 slices of ham, then repeat. You want a cheesy, smoky center. Now, using the plastic wrap as your help, roll the chicken tight and uniform. I find wrapping it snugly prevents the fillings from slipping out when frying.

Step 3: Chill the Rolls

Wrap each rolled chicken tightly with plastic wrap, twist the ends, and tie them securely. Chill these in the fridge for at least 30 minutes—this little rest firms them up, making your breading and frying so much easier.

Step 4: Bread the Chicken Rolls

Heat your oil to 170°C—deep frying is where the magic happens for that crispy crust. Set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs. Dredge each chilled roll first in flour, then egg, then coat thoroughly with panko. Don’t rush this step; a good, even breading seals in moisture and ensures crunch.

Step 5: Fry and Finish Cooking

Fry each breaded roll for about 5 minutes per side until golden brown. Make sure your oil stays at the right temperature so the crust crisps without burning. To be certain the chicken is fully cooked (internal temp 75°C), I sometimes transfer the rolls to a 170°C oven on a wire rack for a few minutes—this also keeps the crust from getting soggy.

Step 6: Make the Creamy Dijon Sauce

While your chicken is resting, melt butter in a saucepan and sauté minced garlic until fragrant. Whisk in flour and cook for a minute to create a roux (this thickens the sauce). Slowly add milk, whisking constantly, and simmer until thick and smooth. Then stir in Dijon mustard and Parmesan cheese, seasoning with salt and pepper. The sauce should be creamy, tangy, and cheesy—a perfect complement.

Step 7: Serve and Enjoy

Slice the chicken rolls into rounds, arrange them on plates, and generously spoon the warm Dijon sauce over the top. Trust me, this is the moment people’s eyes light up—go ahead and dig in!

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Tips from My Kitchen

  • Chill Before Breading: I can’t stress enough how important chilling the rolled chicken is—it stops the filling from escaping and makes for a much neater frying job.
  • Keep Oil Temperature Steady: Using a thermometer is a game-changer to avoid greasy or burned crusts—maintain 170°C for perfect frying.
  • Don’t Overcrowd the Pan: Fry in batches so the oil temperature stays consistent and the crust stays crispy.
  • Finish in the Oven If Needed: If you’re unsure about doneness, popping the rolls in the oven on a wire rack helps cook through without losing crispness.

How to Serve Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

Crispy Chicken Cordon Bleu with Dijon Sauce, Chicken Cordon Bleu, Baked Chicken Cordon Bleu, Easy Chicken Cordon Bleu, Gourmet Chicken Cordon Bleu - The image shows a sliced rolled dish with four visible layers on a white plate placed on a white marbled surface. The outer layer is golden brown and crispy, textured like a fried crust. Inside, there is a light pink layer that looks like thin slices of meat, followed by a white layer which appears soft and tender. The innermost layer is creamy yellow melted cheese, oozing slightly out of the roll. The dish is sprinkled with chopped green herbs and a light dusting of red seasoning. A light sauce pools on the plate under the slices, adding shine and richness. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped parsley or chives on top for a pop of color and a fresh herbal note that cuts through the richness. Sometimes, a twist of lemon zest over the sauce brightens everything up wonderfully, especially if you’re serving to guests.

Side Dishes

For sides, creamy mashed potatoes or buttery roasted baby potatoes are my go-tos—they soak up extra sauce like a dream. Also, steamed green beans or a crisp Caesar salad provides a nice fresh crunch that balances the plate.

Creative Ways to Present

If it’s a special occasion, slice the chicken cordon bleu on a diagonal so the layers of ham and cheese are visible—it’s beautiful and inviting. I’ve also plated it over a bed of wild rice or creamy polenta for a wonderful twist. Try serving the Dijon sauce in a small ramekin on the side for dipping, especially if kids are joining the party.

Make Ahead and Storage

Storing Leftovers

Leftover crispy chicken cordon bleu is best stored wrapped tightly in foil or in an airtight container, then refrigerated within two hours of cooking. I’ve found it keeps well for up to 3 days, making it a great option for a tasty lunch or dinner repeat.

Freezing

I’ve frozen the unbaked, rolled chicken wrapped well in plastic and foil with excellent results—just thaw overnight in the fridge before breading and frying. You can also freeze fully cooked rolls after cooling completely; just reheat carefully to avoid sogginess.

Reheating

To bring leftovers back to life, I reheat in a 180°C oven on a wire rack set over a baking sheet to help keep the crust crisp. Avoid microwaving if you can—it tends to make the coating soggy and chewy.

FAQs

  1. Can I make Crispy Chicken Cordon Bleu with Dijon Sauce Recipe without deep frying?

    Absolutely! If you prefer to skip deep frying, you can bake the breaded chicken rolls in a preheated oven at 200°C (400°F) for about 25-30 minutes or until golden and cooked through. I recommend spraying or brushing the rolls lightly with oil before baking to help achieve a crispy crust.

  2. What type of cheese works best in this recipe?

    Swiss cheese is the traditional choice because of its mild, nutty flavor and excellent melting properties. However, Gruyère or Emmental are fantastic alternatives that provide a similarly rich and creamy melt.

  3. How can I tell when the chicken is cooked perfectly inside?

    The safest method is to use a meat thermometer inserted into the center of the roll; it should read at least 75°C (165°F). If you don’t have a thermometer, ensure the chicken is no longer pink inside and the juices run clear, but I always recommend the thermometer for peace of mind.

  4. Is the Dijon sauce necessary, or can I serve the chicken plain?

    While the chicken is delicious on its own, the creamy Dijon sauce adds a luxurious tang and richness that really completes the flavor profile. It’s worth the extra step, but if you’re in a hurry, a simple drizzle of good-quality mustard or a light cream sauce works too.

Final Thoughts

Honestly, this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe is a favorite in my kitchen because it feels special without the fuss. Every time I make it, family and friends are surprised that something so impressive can come together with straightforward ingredients and a little attention to detail. If you want to impress yourself and anyone at your table, give this recipe a go—I bet it’ll become one of your “go-to” dishes too!

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Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews
  • Author: Lily
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: French
  • Diet: Low Lactose
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Description

Crispy Creamy Chicken Cordon Bleu features tender chicken breasts stuffed with layers of Swiss cheese and ham, breaded to golden perfection, and served with a rich Dijon Parmesan sauce. This classic dish combines crispy texture and creamy flavors for a satisfying main course.

Ingredients

Main Components

  • 4 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 16 slices Swiss cheese
  • 225 g ham, thinly sliced

Breading

  • Peanut oil or vegetable oil, for frying
  • 125 g all-purpose flour
  • 4 eggs, beaten
  • 100 g panko bread crumbs

Creamy Dijon Sauce

  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 480 mL milk
  • 60 g Dijon mustard
  • 100 g shredded Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Season Chicken: Evenly coat chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring all surfaces are seasoned.
  2. Flatten Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of approximately 1 cm using a meat mallet, rolling pin, or heavy pan.
  3. Assemble Rolls: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap, forming a uniform log.
  4. Chill Rolls: Wrap each prepared chicken roll tightly in plastic wrap, twisting the ends to seal. Tie the ends securely, then repeat with remaining portions. Refrigerate the assembled rolls for 30 minutes to set.
  5. Heat Oil: Heat 5 cm of oil in a tall-sided pan to 170°C, preparing for deep frying.
  6. Bread the Rolls: Arrange flour, beaten eggs, and panko bread crumbs in separate shallow dishes. Dredge each chilled roll in flour, then dip in beaten egg, followed by a coating of bread crumbs, ensuring complete even coverage.
  7. Fry Rolls: Fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. If internal temperature has not reached 75°C, transfer rolls to a baking tray with a wire rack and finish baking in the oven at 170°C until fully cooked.
  8. Prepare Sauce: In a medium saucepan over medium heat, melt butter and sauté minced garlic until softened. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth and simmer until thickened.
  9. Finish Sauce: Add Dijon mustard and shredded Parmesan to the sauce, seasoning with salt and pepper to taste. Stir continuously until cheese is fully melted and sauce is smooth. Remove from heat.
  10. Serve: Slice the cooked chicken rolls and arrange onto serving plates. Generously drizzle with warm Dijon sauce before serving.

Notes

  • For a crispier crust, ensure the chicken rolls are well-chilled before breading and frying.
  • You can substitute Swiss cheese with Gruyère for a nuttier flavor.
  • If you prefer less fat, use reduced-fat cheese and milk.
  • Use a kitchen thermometer to ensure the chicken reaches an internal temperature of 75°C for food safety.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650 kcal
  • Sugar: 5 g
  • Sodium: 900 mg
  • Fat: 40 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 45 g
  • Cholesterol: 150 mg

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