Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

If you’re craving that perfect combination of crispy, cheesy, and oh-so-satisfying comfort food, you’ve got to try my Crispy Chicken Cordon Bleu with Dijon Sauce Recipe. It’s got everything you want: tender chicken wrapped around melty Swiss cheese and ham, all coated in a crunchy golden crust, then draped in a rich, creamy Dijon sauce that takes the whole dish over the top. Honestly, once you make this, it’s going to become one of your favorites for weeknight dinners or impressing guests without breaking a sweat.

this …

Ingredients & Why They Work

Each ingredient in this Crispy Chicken Cordon Bleu with Dijon Sauce Recipe plays a key role in building those irresistible flavors and textures. From seasoning the chicken just right to using panko crumbs for an extra-crispy coating, here’s my take on why these ingredients are essential.

• Boneless, skinless chicken breasts: Pounding them evenly ensures quick, even cooking and the perfect canvas for rolling the cheese and ham.
• Swiss cheese: Melts beautifully and has a mild, nutty flavor that pairs amazingly with ham.
• Ham slices: Thinly sliced for easy rolling and adds a savory, smoky layer that’s classic in cordon bleu.
• Garlic and onion powder: Simple seasonings that bring warmth and depth without overpowering the other flavors.
• All-purpose flour: Essential in breading and in making the velvety Dijon sauce roux.
• Eggs: Help the panko crumbs adhere perfectly for that crackly crust.
• Panko bread crumbs: The secret to achieving an extra crunchy exterior compared to regular breadcrumbs.
• Dijon mustard: Bright, tangy, and packed with flavor—it’s the star of the creamy sauce.
• Parmesan cheese: Adds umami richness and helps thicken the Dijon sauce with its silky melt.
• Butter and garlic: Start the sauce base and infuse it with aromatic goodness.
• Milk: Turns the roux into a luscious sauce that ties everything together.
• Peanut or vegetable oil: Ideal for deep frying because of their high smoke points, ensuring the crust gets perfectly crisp without burning.

Tweak to Your Taste

One of the things I love about the Crispy Chicken Cordon Bleu with Dijon Sauce Recipe is how adaptable it is. You can swap out ingredients or adjust the sauce to match what you have on hand or prefer flavor-wise—don’t be shy to make it your own!

• Variation: I sometimes swap Swiss cheese for Gruyère when I want a nuttier flavor, and it works so well.
• Gluten-free option: Use gluten-free flour and panko or crushed gluten-free crackers—just as crispy and delicious.
• Lightened-up version: Baking instead of frying cuts down on oil but still offers great flavor and texture when you chill the chicken rolls well first.
• Spicy twist: Add a pinch of cayenne or smoked paprika into the breading for a subtle kick that your guests will love.

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

Step 1: Season and Pound Your Chicken

I like to start by seasoning the chicken breasts evenly with salt, pepper, garlic powder, and onion powder. Don’t rush this part—make sure you cover every surface; it’ll make a big flavor difference. Then, sandwich each breast between two sheets of plastic wrap and gently pound them out to about 1 cm thick. It helps to use a meat mallet or even a rolling pin if that’s what you’ve got. Getting the chicken an even thickness means it’ll cook evenly and roll up nicely without tearing.

Step 2: Layer the Cheese and Ham, Then Roll

Once your chicken is flattened, carefully remove the top plastic layer. Layer two slices of Swiss cheese, then two slices of ham, then repeat the cheese and ham layering. This double-layer approach amps up the melty, savory goodness. Now, roll the chicken tightly into a neat log using the plastic wrap to help you guide it without it falling apart. I wrap the whole thing tightly in the plastic wrap, twist the ends, and tie them off—this keeps everything super secure. Then pop these into the fridge for about 30 minutes so they firm up and are easier to bread.

Step 3: Bread Like a Pro

Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko bread crumbs. Take the chilled chicken rolls, and dredge each first in flour, then dip fully into the egg mixture, and finally roll in the panko crumbs until coated completely. Don’t skimp here—the panko is what gives you that crave-worthy crunch. For extra coverage, press gently to make sure the crumbs stick well, especially at the ends.

Step 4: Fry and Finish Cooking

Heat about 5 cm of oil in a heavy-sided pan to around 170°C (340°F). I use either peanut or vegetable oil because their high smoke points prevent burning. Carefully fry each roll for about 5 minutes per side until they turn a beautiful golden brown. Because these rolls are thick, I highly recommend checking the internal temperature—it should reach 75°C (165°F). If they need a bit longer, pop them on a wire rack over a baking sheet and finish cooking in a 170°C oven for 10-15 minutes. This two-step method prevents the crust from getting soggy and ensures perfectly cooked chicken inside.

Step 5: Whip Up the Creamy Dijon Sauce

While the chicken is finishing, melt butter in a saucepan over medium heat, then sauté minced garlic until fragrant—don’t let it brown, just soften. Whisk in flour and cook for a minute to form a roux; this acts as the thickening base. Gradually add milk while whisking to avoid lumps, then let it simmer gently and thicken. Stir in Dijon mustard and shredded Parmesan cheese until the sauce becomes silky and smooth. Taste, then season with salt and pepper. This sauce is where the magic happens—rich, tangy, and utterly crave-worthy.

Step 6: Slice, Serve, and Enjoy

Once your chicken rolls are cooked through and crispy, let them rest briefly before slicing into medallions. Serve them warm with that luscious Dijon sauce drizzled generously on top. The contrast between the crunchy exterior, melty cheesy center, and creamy sauce is just incredible—I love how each bite hits all those texture notes perfectly.

How to Serve Crispy Chicken Cordon Bleu with Dijon Sauce Recipe

Garnishes

I usually garnish with fresh parsley or chives for a pop of color and mild herbal brightness to cut through the richness. A few lemon wedges on the side add a zesty contrast when squeezed over—totally optional but delicious.

Side Dishes

This recipe pairs wonderfully with classic sides like buttery mashed potatoes, garlic green beans, or a crisp garden salad. On busier nights, steamed broccoli or roasted asparagus speed things up but still bring freshness to the plate.

Creative Ways to Present

For special occasions, I love plating the sliced chicken rolls fanned out on a platter with dollops of Dijon sauce artistically drizzled. Adding a sprinkling of finely shredded Parmesan or toasted pine nuts gives an elegant touch. Another fun idea is to serve the chicken medallions atop a bed of creamy risotto or buttery polenta for an extra cozy vibe.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover chicken rolls tightly wrapped in plastic wrap or in an airtight container in the fridge. This keeps them fresh for up to 3 days. If you’ve got sauce left over, store it separately to keep the coating crisp.

Freezing

These chicken rolls freeze beautifully before frying. I wrap them individually in plastic wrap and place them in a freezer bag. When you’re ready, thaw overnight in the fridge, then bread and fry as usual. This prepped freezer stash is a lifesaver for quick, impressive meals.

Reheating

To reheat, I pop the sliced chicken rolls onto a wire rack on a baking sheet and warm them in a 180°C (350°F) oven for 10-15 minutes. This helps keep the crust crispy while warming the interior gently. Microwave reheating tends to make the crust soggy, so I avoid it.

FAQs

Final Thoughts

This Crispy Chicken Cordon Bleu with Dijon Sauce Recipe holds a special place in my recipe collection because it’s both comforting and fancy-feeling without any intimidating steps. It’s one of those meals I’m proud to serve when friends drop by, yet easy enough to make on a weeknight when I just want something delicious without fuss. Give it a try—you’ll love the crunchy exterior, gooey cheese, and that dreamy Dijon sauce tying it all together. Once you nail this recipe, it’s sure to become a staple in your kitchen too!

Print