Baked Chicken Cordon Bleu with Dijon Sauce Recipe

If you’re craving a classic with a twist that just hits all the right savory notes, this Baked Chicken Cordon Bleu with Dijon Sauce Recipe is absolutely for you. I’ve made this dish countless times and honestly, it always feels like a special occasion—but it’s surprisingly easy to whip up any night of the week. Picture tender chicken wrapped around smoky ham and melty Swiss cheese, baked to golden perfection, and drizzled with a luscious honey-Dijon sauce that you’ll want to put on everything. Keep reading, and I’ll share everything you need to nail this cozy, crowd-pleasing meal.

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Ingredients You’ll Need

Each ingredient in this Baked Chicken Cordon Bleu with Dijon Sauce Recipe plays a role in creating that perfect balance of flavors and textures. I’ve picked ones that work together beautifully, but I’ll also point out some things to look out for when you’re at the store.

• Boneless skinless chicken breasts: Choose thick, even-sized breasts; they’re ideal for pounding thin without tearing.
• Sliced smoked ham: Go for a quality smoked ham for that smoky depth that makes this dish sing.
• Swiss cheese slices: Classic for Cordon Bleu—melts perfectly without being too greasy.
• All-purpose flour: Used in both the breading and the sauce for a smooth finish.
• Seasonings (salt, black pepper, onion powder, garlic powder, paprika): These create a flavorful base for the breading—don’t skip the paprika for color and subtle sweetness.
• Large eggs: Essential for helping the breadcrumbs stick and form that perfect crust.
• Chicken broth: Mixing this with the eggs adds moisture and a bit of flavor inside the breading process.
• Panko breadcrumbs: The secret to the crispy topping that won’t fall apart in the oven.
• Butter and milk: For the creamy sauce that carries the Dijon flavor.
• Dijon mustard and honey: The heart of the sauce, balancing tang and sweet with a little kick.

Variations

I love making this recipe just as is, but over time, I’ve found fun ways to mix it up based on what I have or what we’re in the mood for. Feel free to add your spin; this recipe is flexible!

• Use turkey instead of chicken: I’ve swapped turkey breasts in a pinch, and it works well—just adjust the cooking time slightly to avoid dryness.
• Swap smoked ham for prosciutto or Serrano ham: Adds a different savory note that’s a bit more delicate and salty.
• Cheese alternatives: Gruyère or mozzarella can be delicious substitutes if Swiss isn’t your thing or you want a stretchier melt.
• Gluten-free version: Use gluten-free flour and panko breadcrumbs; just make sure to check your broth and seasonings are gluten-free, too.

How to Make Baked Chicken Cordon Bleu with Dijon Sauce Recipe

Step 1: Flatten Your Chicken Perfectly

This step is key! Lay each chicken breast between two sheets of plastic wrap and gently pound them to about ½-inch thick all around. Use a meat mallet or a rolling pin if that’s what you have. Just watch not to punch holes—the plastic wrap helps keep the chicken intact while you work. Flattening ensures even cooking and makes rolling up the ham and cheese a breeze.

Step 2: Layer with Ham and Cheese and Roll Tightly

Season the chicken well on both sides with salt and pepper. Then, place 2-3 slices of smoked ham on the lower half of each breast and top with 2-3 slices of Swiss cheese. Roll up the chicken as tightly as you can—this keeps everything inside during baking. Wrapping each roll snugly in plastic wrap and twisting the ends is my secret for perfect shapes and to prevent the filling from escaping.

Step 3: Chill Before Breading

Pop those wrapped chicken rolls in the fridge for at least 45 minutes. I’ve learned this step is crucial—it firms everything up, making it so much easier to bread them without losing your grip or the filling coming out. If you’re prepping ahead, you can chill them for up to 4 hours.

Step 4: Set Up Your Breading Stations

In one shallow bowl, whisk together the flour, salt, pepper, onion powder, garlic powder, and paprika. In a second, combine eggs and chicken broth for moisture. Finally, pour panko breadcrumbs into a third. This classic dredging method results in a perfectly coated crust that crisps up wonderfully in the oven.

Step 5: Bread and Bake Your Chicken Rolls

Roll each chicken bundle in the flour mixture first, shaking off the excess. Next, dunk it in the egg and broth mix, letting extra drip off, and finally coat completely in breadcrumbs. Arrange them on a greased baking sheet with room to breathe. Bake at 350°F for 25 minutes, then crank the heat up to 425°F for an additional 5–10 minutes until breadcrumb coating is golden and the chicken hits 165°F internally. This two-stage baking gives you a juicy inside and the crispiest outside.

Step 6: Whip Up That Luscious Dijon Sauce

While the chicken bakes, melt butter in a saucepan over medium heat and whisk in flour until it turns a light golden color. Add Dijon mustard and honey, then slowly pour in milk while whisking constantly to avoid lumps. Let it simmer and thicken for about 5 minutes. This sauce is the perfect tangy, slightly sweet complement to your chicken, and I always find myself double-dipping my fork!

Pro Tips for Making Baked Chicken Cordon Bleu with Dijon Sauce Recipe

How to Serve Baked Chicken Cordon Bleu with Dijon Sauce Recipe

Garnishes

I always sprinkle a little fresh parsley over the plated dish—the bright green adds fresh color and a mild herbaceous lift that balances the richness perfectly. A wedge of lemon on the side is also a nice touch if you want a bit of brightness.

Side Dishes

Some of my favorite sides here include steamed green beans or roasted asparagus for crisp, light veggies. Creamy mashed potatoes or a garlic butter rice pilaf round out the meal with a little indulgence. If you’re feeling healthier, a simple mixed green salad with vinaigrette works beautifully too.

Creative Ways to Present

For special occasions, I sometimes slice the chicken rolls into pinwheels before plating, which looks fancy but is easy to do ahead of time. Stack them on a platter, drizzle with the Dijon sauce, and garnish with herbs—your guests will ask for the recipe every time!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat mine, I like to use a 350°F air fryer for about 5-6 minutes to keep the crust crispy—or you can warm them in the oven for 10-15 minutes. Either way, the cheese filling stays deliciously melty.

Freezing

I’ve frozen the prepared chicken rolls before breading and baking. Just wrap them tightly in plastic and foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bread and bake as usual—great for prepping meals ahead of time!

Reheating

For leftovers, reheating in the oven or air fryer works best to bring back that crispy coating. Avoid the microwave if you want to keep the crust crispy, but if you’re in a rush, microwave briefly then pop into a hot skillet or toaster oven for a minute or two.

FAQs

Final Thoughts

I absolutely love how this Baked Chicken Cordon Bleu with Dijon Sauce Recipe turns out every single time. It’s one of those dishes that feels fancy yet comforting, perfect for both weeknight dinners and special weekends when you want to impress without the stress. The way the cheesy, smoky filling melts inside that crispy crust is pure magic, and the Dijon sauce brings it all together beautifully. So, next time you want to wow your family or guests, give this recipe a go—you’ll find it’s easier than it looks and impossible not to love.

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