Baked Chicken Cordon Bleu with Creamy Dijon Sauce
This crispy baked Chicken Cordon Bleu is stuffed with Swiss cheese and ham, coated in a golden, crunchy breadcrumb crust, and baked in a flavorful Dijon butter sauce. Finished with a thick, creamy Dijon sauce, this dish is perfect for an easy yet elegant meal.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 4 slices Swiss cheese or Shredded Swiss cheese
- 4 slices ham
- 1 cup panko breadcrumbs optional
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
For the Dijon Butter Sauce (Baking Sauce):
- 2 tablespoons butter melted
- ½ cup butter melted
- 2 tablespoons Dijon mustard
- splash Chicken Stock or Broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup Heavy Cream
- ½ teaspoon paprika
- 1 teaspoon minced garlic
- ½ teaspoon salt
For the Creamy Dijon Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk or heavy cream for extra richness
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
Prepare the Chicken
- Place each chicken breast between two pieces of plastic wrap and pound to about ½-inch thickness using a meat mallet.
- Season both sides with salt and pepper.
- Place one slice of ham and top with Swiss cheese on each chicken breast.
- Roll up tightly and secure with toothpicks
Bread the Chicken (optional)
- In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried parsley.
- Dip each rolled-up chicken breast in melted butter, then coat evenly with the breadcrumb mixture.
- Place seam-side down in the prepared baking dish.
- Prepare the Dijon Butter Sauce
- In a small bowl, whisk together melted butter, Dijon mustard, cream, broth, Worcestershire sauce, paprika, minced garlic, and salt.
- Pour the sauce evenly over the chicken rolls.
- Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C)
- Make the Creamy Dijon Sauce
- In a saucepan over medium heat, melt 2 tablespoons of butter.
- Whisk in flour and cook for 1 minute until slightly golden.
- Slowly whisk in milk, stirring continuously to avoid lumps.
- Add Dijon mustard, garlic powder, salt, and black pepper. Continue whisking until thickened, about 3-5 minutes.
- Stir in Parmesan cheese until melted and smooth.