I still remember the first time I made this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe for a casual weekend dinner. The golden crust crackled perfectly as I sliced into the chicken, revealing that luscious melted Swiss cheese and savory ham nestled inside. My family’s eyes lit up before the first bite even hit their plates—which, trust me, doesn’t happen every day with midweek meals. It instantly became our go-to when I want something comforting but fuss-free.

This recipe stands out because it balances classic flavors and textures with a simple baking method that saves time and cleanup. The crispy breadcrumb crust contrasts beautifully with tender, juicy chicken, while the creamy Dijon sauce ties everything together with just the right tang. The aroma that fills your kitchen as it bakes is irresistibly inviting—warm, slightly nutty, and that unmistakable hint of mustard that wakes up your senses. You’ll love the rich golden color paired with the cheesy, melty goodness inside.

What makes this Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe approachable—even if you’re new to cooking—is that I’ll walk you through two crumb coating options: a quick “Super Easy” mayo-mustard spread and a slightly more hands-on dredging method. Both are foolproof and yield crisp, flavorful results without frying. Once you have the steps down, you’ll see it’s a much friendlier meal than the classic pan-fried versions, with less mess and stress.

🌟

Why This Recipe Shines

Flavor Harmony: Classic ham, melted Swiss cheese, and tangy Dijon cream work in perfect balance.
Easy Assembly: Choose between a simple mayo-mustard coating or a traditional dredge method—both yield crispy crusts.
Texture Play: Crunchy golden panko crust contrasts tender, juicy chicken and smooth sauce.
Showstopper Finish: The velvety Dijon cream sauce adds depth and elegance without extra fuss.

A white plate on a white marbled surface holds a sliced golden-brown breaded roll with three visible layers inside: a bottom white layer, a middle pink layer, and a top light yellow melted layer, showing melted cheese and ham inside. A creamy white sauce is being poured over the sliced roll from a small white jug, pooling slightly on the plate. In the background, out of focus, are two lime wedges and a small green garnish. photo taken with an iphone --ar 1:1 --v 7

Ingredients You’ll Be Working With

Measuring accurately helps your Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe turn out perfect every time. You’ll find all the exact amounts in the recipe card below, but here’s a quick rundown of what you’ll be handling.

Panko breadcrumbs: For that crisp, airy coating—toast beforehand for extra crunch and flavor.
Chicken breasts: Small, boneless, skinless—easy to stuff and quick to bake.
Swiss cheese slices: Melts well but holds shape; you can swap for gruyere or mozzarella with some extra toothpicks.
Ham slices: Thinly sliced for easy folding—small round shapes work best to fit inside.
Mayonnaise & Dijon mustard (Super Easy method): Acts as a flavorful glue for breadcrumbs without extra steps.
Egg & flour (Quick Dredge method): Classic coating combo for a traditional crust.
Butter, flour, milk (for Dijon Cream Sauce): Staples for a silky, thickened sauce that coats perfectly.
Parmesan cheese: Adds sharp umami to the sauce—grate finely for smooth blending.
Salt & pepper: Simple seasoning to bring everything together.

If you don’t have Swiss cheese on hand, feel free to substitute with gruyere or mozzarella, but keep in mind a bit more cheese might ooze out. Also, you can swap full-fat milk in the sauce for low-fat or even a plant-based alternative, though the sauce texture might thin slightly.

✍️

Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Baking tray: For crisping the breadcrumbs and baking the chicken evenly.
Small bowl: For mixing your Super Easy mayo-mustard coating or egg wash.
Knife: To slice precise pockets in your chicken breasts.
Toothpicks: Essential for sealing the chicken pockets so the filling stays put.
Small saucepan: For preparing the smooth Dijon Cream Sauce while chicken bakes.
Whisk: To blend the sauce ingredients smoothly and avoid lumps.
Instant-read thermometer (optional): Great to check chicken is cooked to a safe 165°F (74°C) without overbaking.

How to Make Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe

Let’s get your kitchen humming! Preheat your oven and prep your breadcrumbs first, then follow these simple steps to assemble, bake, and finish your chicken with that dreamy Dijon cream sauce.

Preheat and toast breadcrumbs: Set your oven to 200°C/390°F (180°C/350°F for fan ovens). Spread panko on a baking tray, spray with oil, and bake for about 3 minutes until light golden. This step gives your crust extra crunch and flavor.
Prepare chicken pockets: Using a sharp knife, carefully cut a pocket through each chicken breast, wide enough to stuff but not all the way through. This keeps the filling secure while baking.
Stuff with cheese and ham: Fold your Swiss cheese slices in half and insert two pieces inside each pocket. Add 2-3 folded ham slices on top, then close and seal each pocket with two toothpicks to prevent filling from spilling out.
Season chicken: Sprinkle salt and pepper evenly over the outside of the chicken—including inside the pocket edges if possible for balanced flavor.
Coat chicken (choose your method):
- Super Easy Method: Mix mayo, Dijon mustard, salt, and pepper in a bowl. Spread this mixture over the top and sides of the chicken (avoid the undersides to keep the coating crisp). Press toasted panko onto the coated parts, spraying with oil afterwards for extra golden crust.
- Quick Dredge Method: Whisk together egg and flour. Dip chicken in the egg mixture, then thoroughly coat with panko breadcrumbs. Place on the prepared tray, spray the top and sides lightly with oil.
Bake: Place chicken in the oven and bake for 25 to 30 minutes, until the crust is golden and chicken reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, slice into one piece to ensure juices run clear and no pink remains.
Prepare the Dijon Cream Sauce: While chicken bakes, melt butter over medium heat in a small saucepan. Stir in flour and cook for 1 minute to make a roux. Gradually whisk in half the milk until smooth. Add remaining milk, Dijon mustard, and parmesan cheese, then whisk constantly for 3 minutes until thickened. Season with salt and pepper to taste, remembering it will thicken more as it cools.
Serve: Remove toothpicks carefully from the cooked chicken and plate with generous spoonfuls of Dijon cream sauce. Enjoy immediately!

🔑

Kitchen Wisdom

Tip 1: Toasting panko before using helps it crisp up beautifully in the oven.
Tip 2: Be gentle when cutting chicken pockets—too big and filling escapes, too small and stuffing won’t fit.
Tip 3: Use a meat thermometer to avoid overcooking—the chicken stays juicy when just hitting 165°F (74°C).
Tip 4: If cheese oozes out, add a few extra toothpicks to seal pockets tightly before baking.

How to Serve

The image shows a white plate with five slices of a stuffed, breaded roll arranged in a slightly curved line on the right side. The roll has a crispy golden-brown crust, with visible layers inside including light pink ham, creamy light cheese, and white meat. On the left side of the plate, there is a serving of mashed potatoes with a smooth and slightly chunky texture, sprinkled with small green parsley bits. The plate is placed on a white marbled surface with a blurred wooden cutting board in the background. photo taken with an iphone --ar 1:1 --v 7

Flavor Boosters

Finish your Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe with a few extra touches for brightness and flair. Fresh herbs like chopped parsley or thyme sprinkled on top add a pop of color and mild earthiness. A drizzle of lemon juice over the sauce awakens the mustard’s tang, balancing richness.

Perfect Pairings

This dish loves simple, fresh sides. Steamed green beans or roasted asparagus offer a crisp contrast, while buttery mashed potatoes soak up extra sauce beautifully. For drinks, a dry white wine like Sauvignon Blanc or a light sparkling water with lemon complements the creamy tang without overpowering.

Presentation Touches

Slice the chicken diagonally to showcase the cheesy filling and arrange on warm plates with sauce spooned artistically around. For gatherings, consider making mini chicken cordon bleu bites by cutting these smaller or serving alongside a vibrant salad. Leftovers make beautiful lunchbox stars when reheated gently.

Variations & Easy Swaps

Use gluten-free breadcrumbs and flour for a celiac-friendly version.
Swap Swiss cheese with mozzarella or cheddar for a different melt and flavor profile.
Add fresh herbs like tarragon to the mayo-mustard coating for an herby lift.
Try turkey breast instead of chicken for a leaner option.
Make the Dijon cream sauce dairy-free by using plant-based milk and vegan butter, adjusting thickening as needed.

Make-Ahead, Storage & Reheating

Prep chicken using the Quick Dredge method and refrigerate uncooked for up to 24 hours.
Freeze uncooked stuffed chicken tightly wrapped for up to 1 month; thaw overnight in fridge before baking.
Store leftovers in an airtight container in the fridge for 2–3 days.
Reheat gently in a 350°F oven for 10-15 minutes to keep crust crisp; avoid microwaving to prevent sogginess.
Reheat sauce separately on stovetop over low heat, whisking occasionally.

FAQs

Can I freeze Easy Chicken Cordon Bleu with Dijon Cream Sauce Recipe?
Yes! Freeze the stuffed, uncooked chicken wrapped well. Thaw in refrigerator overnight before baking as directed.
What if I can’t find Swiss cheese?
Gruyere, mozzarella, or even mild cheddar work well. Just be sure to seal pockets with extra toothpicks to keep fillings contained.
How do I know when chicken is fully cooked?
The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cook until juices run clear and no pink remains when sliced.
Can I make the Dijon cream sauce ahead?
Absolutely. Prepare it up to 1 day in advance, refrigerate, and reheat gently while whisking before serving.
Is baking healthier than frying?
Yes, baking reduces oil use and cut calories while still delivering a crispy texture, making this version lighter but just as tasty.