Chicken Cordon Bleu with Dijon Cream Sauce – Tender chicken, ham, and swiss cheese rolled and lightly breaded, then baked to crispy perfection and topped with a rich dijon cream sauce!
Did your mother make chicken cordon bleu? Mine did, my husband’s mother did, and from what I hear so did most of their entire generation. That tried and true classic version included a couple of key elements including deep frying and a can of cream of chicken soup mixed with sour cream.
Well if you’ve been hanging out with me on CDLC for any substantial length of time then you already know that I rarely deep fry anything and never, ever reach for a can of cream of anything.
So today we are re-vamping this classic dish. Instead of deep frying we are baking in two steps for maximum deliciousness. First we bake them covered until the chicken is cooked through – keeping the dish covered locks in all of the moisture so the chicken is extra juicy and doesn’t dry out. Then for the last 5-10 minutes we just uncover the chicken and pop it back in the oven to get the breadcrumb coating all crispy-licious.
The other thing that is different about this chicken cordon bleu is the sauce. I know some people eat it without any sauce but, as previously discussed in detail, I am a sauce person. I need sauce. And a lot of it.
The sauce we are making for this revamped chicken cordon bleu has no cream of soup – yayyyyyy!!! – or sour cream, and is really rich and creamy and has a hint of tangy dijon mustard. It’s amazing. That’s about all I have to say about that. Oh and you’ll probably never be able eat chicken cordon bleu without it again.
What people are saying about this Chicken Cordon Bleu with Dijon Cream Sauce
“Made this for dinner tonight, it was fabulous!” – Julie
“This was delicious and easy! I used Panko crumbs because that’s what I had, and had to turn on the broiler for a few minutes (watching carefully) to crisp and brown at the end because I didn’t want it to bake any longer. The sauce was amazing, my family really enjoyed this! Out of all the recipes on Google, I found this because I wanted a sauce and I’m so glad I did! It’s a keeper.” – Linda
“I made this for dinner tonight & it was a total win!! Next time I will cut the sauce in half. We’re sauce lovers but had about half left over. Otherwise, perfecto!” – Molly
“The sauce is fantastic! Used chicken tenders because that was all I had on hand so I flattened then and layered them with the bread crumbs, cheese & ham. Good but the sauce made it great!” – Janet
Chicken Cordon Bleu with Dijon Cream Sauce
Tender chicken, ham, and swiss cheese rolled and lightly breaded, then baked to crispy perfection and topped with a rich dijon cream sauce!
- 4 boneless skinless chicken breasts, pounded to 1/4-1/2 inch thickness
- 4 slices ham
- 4 slices swiss cheese
- 1 egg, whisked
- 2 tablespoons milk
- 1/3 cup Italian seasoned breadcrumbs (or regular breadcrumbs + 1 1/2 teaspoons Italian seasoning)
- 1/4 cup shredded parmesan cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 3 tablespoons dijon mustard
- 1 teaspoon garlic powder
- 1/3 cup shredded parmesan cheese
- salt and pepper to taste
Lay pounded chicken breasts out on a flat clean surface. Top each chicken breast with a slice of ham and then a slice of swiss cheese. Roll into a log starting with one of the longer sides and rolling toward the opposite side.
Dip chicken bundles in the egg mixture, coating all sides, then carefully roll in breadcrumbs to coat. Place in prepared casserole dish and secure with toothpicks so the bundles don't come un-rolled.
Cover dish with foil and bake for 25-35 minutes until chicken is cooked through. Uncover and cook another 5-10 minutes to brown the chicken coating.
While chicken is cooking, prepare the sauce. In a medium sauce pan, melt butter over medium heat. Stir in flour until mixture clumps together. Gradually whisk in milk, working out the lumps as you stir. Add dijon mustard, garlic powder, parmesan cheese, and salt and pepper to taste.
When chicken bundles are fully cooked, cut into 1-inch sections, drizzle with the sauce and serve hot.