Chicken Cordon Bleu with sauce is a French classic that’s perfect for special occasions yet easy enough for a weeknight meal. Chicken breasts are stuffed with ham and Swiss cheese, breaded and baked.

The creamy sauce makes this an elegant entree to serve your guests.

Pouring sauce over a serving of chicken cordon blue.

Chicken cordon bleu is a fun variation of stuffed chicken. We added an extra twist by making a creamy, savory Dijon sauce to slather over the top. It’s a blue ribbon recipe that the whole family will love.

Dijon sauce is a delicious and easy-to-make sauce that is perfect for Chicken Cordon Bleu. It’s made with butter, flour, milk, Dijon mustard, and Parmesan cheese. The sauce is smooth and creamy, and it adds a touch of additional flavor to the dish.

If you want to try more stuffed chicken recipes, check out our fig and brie stuffed chicken or our bacon wrapped stuffed chicken.

Why This Recipe Works

There are many reasons to love this Chicken Cordon Bleu recipe with sauce. The chicken is moist and flavorful, and the sauce is rich and creamy. It’s baked and not fried, so it’s lower in fat and calories also!

This easy Chicken Cordon Bleu recipe can be prepared ahead of time, frozen, and then baked later, making this recipe a great option for busy weeknights.

Versatile. You can use any type of ham or cheese that you like, and you can even add other ingredients, such as mushrooms or spinach.
Economical. Chicken breast is budget friendly, and this Chicken Cordon Blue is fast, easy, and economical to prepare.
Great for Meal Prep. Prepare the chicken bundles and freeze them. Defrost and coat in the egg and Panko mixture right before baking on those busier weeknights.
This baked cordon bleu is healthier than traditional deep frying and it is just as flavorful as the traditional recipe.

The Ingredients

Here are the ingredients you’ll need to make this Chicken Cordon Bleu recipe with sauce. For all the details, scroll down to the printable recipe card.

Chicken. You will need boneless, skinless chicken breasts for this recipe.
Herbs and spices. Tarragon, salt, pepper, garlic, thyme.
Ham. We made this simple and used deli ham, but you can slice a baked glazed ham or our smoked ham.
Cheese. Swiss cheese is the most popular choice for this recipe but you can use just about any melting cheese.
Bread Crumbs. Panko will give the coating an extra crispy crunch. You can also use regular bread crumbs.
All the extras: You will also need butter, eggs, Dijon mustard, and flour, cream, white wine

Ingredients for chicken cordon blue: chicken, cheese, ham, eggs, panko, blour, butter, Dijon, tarragon, pepper, salt, thyme, and garlic.

Ingredients for Dijon sauce: Dijon, flour, wine, cream, broth, and butter.

Recipe Highlights

Here is a brief overview to get an idea of what to expect with this ham and cheese stuffed chicken. Scroll down to the printable recipe card for all the details.

Prepare The Chicken

Pounding a chicken breast with a meat mallot.

Place each chicken breast between two pieces of plastic wrap (we used a zip-lock plastic bag).

Use a mallet to pound the chicken ¼ inch thin (they should almost double in size).

Layering a chicken breast with ham and cheese then rolling it up.

Sprinkle the fresh herbs, salt, and pepper on the chicken.

Add a slice of ham, then top with cheese. Roll up into a snug roll.

Wrapping the stuffed rolls of chicken in plastic wrap and sealing them snuggly before chilling in the fridge.

Start at the narrow end of the chicken and roll it up like a burrito.
Wrap the rolls of chicken tightly in plastic wrap and twist the ends like a tootsie roll. Place the chicken rolls in the fridge to chill.

Mixing panko with seasoning and butter, then toasting it in the oven.

Combine the bread crumbs, melted butter, and seasoning. Spread the bread crumbs out on a baking sheet, then slide it into the oven to toast.

Bread The Chicken

Three dishes with ingredients to coat the chicken cordon blue: egg wash, flour, and panko coating.

Lay out three shallow dishes. Add the toasted bread crumbs to one bowl. Whisk the eggs and Dijon mustard in a second bowl and combine the flour, salt, and pepper in the third bowl.

Dipping a stuffed chicken breast in flour then egg wash, then panko bread crumbs.

Remove the plastic wrap from the chicken and roll them in the flour. Roll them in the egg wash and transfer them to the bread crumbs, rolling them to coat all sides.

Bake and Prepare Sauce for Chicken Cordon Bleu

Chicken cordon blue in a baking dish ready for the oven.

Transfer the chicken to a baking sheet and bake until cooked through. Serve the chicken cordon bleu with the sauce recipe below.

Making the Dijon cream sauce for the chicken cordon blue.

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute. Slowly whisk in the wine and chicken broth then whisk in the Dijon and cream.

Serve the chicken cordon bleu sauce over the top of the chicken or on the side in a separate dish.

Pouring Dijon sauce over slices of chicken cordon bleu.

Transfer the Dijon sauce for Chicken Cordon Bleu into a gravy boat or pitcher and drape each portion with sauce when plated.

Tips for Success

Preheat your oven to the correct temperature. This will help the chicken cook evenly.
Pound the chicken breasts to ¼ inch thickness. If they are too thick, they won’t roll up easily and if they are too thin, they will fall apart.
Great for meal prep: You can stuff and coat the rolls of chicken up to 3 days in advance. Store them in the fridge until you are ready to bake them.
Use an instant read thermometer to check the internal temperature of the chicken. This will ensure that each Chicken Cordon Bleu portion is cooked through.
Serve the baked Chicken Cordon Bleu immediately. This will help keep the chicken warm and the topping crispy.
Cook to a minimum internal temperature of 165 °F (74 °C) per the FDA recommendations. We pull them out of the oven when the chicken reaches 162°F because the carry-over heat continues to cook the chicken.
Do not use the same utensils on cooked food that previously touched raw meat.

Substitutions and Variations

Here are some substitutions and variations that you can try when making this Dijon sauce with Chicken Cordon Bleu recipe:

Use different types of ham or cheese. For example, you could use turkey ham, Swiss cheese, or cheddar cheese.
Add other ingredients to the chicken, such as mushrooms, spinach, or sun-dried tomatoes.
Try our chicken cordon bleu with asparagus. It’s a fun twist on this classic recipe and the asparagus adds flavor and color to the chicken roulades.
Instead of the chicken cordon bleu sauce, you can serve the chicken with immersion blender hollandaise sauce or tarragon sauce.
For smaller portion sizes, use thinner cutlets and reduce the baking time by 10 minutes.

More Chicken Recipes

Whether you’re a seasoned home cook or just starting in the kitchen, we have countless delicious chicken recipes to choose from. Here are some dinner ideas.

Storage and Reheating

Leftover Chicken Cordon Bleu can be stored in the refrigerator for up to 3 days. Store the Dijon sauce for Cordon Bleu in a covered container for up to 3 days also.
To reheat the chicken, place it in a baking dish and bake at 325°F for 15-20 minutes or until heated through. Reheat the sauce for Chicken Cordon Bleu in the microwave in 1 minute intervals until warm. Stir after each interval to ensure the Dijon sauce reheats evenly.
You can also reheat the chicken in the microwave. Place the chicken on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through. Be careful to not overheat!

A serving of chicken cordon blue on a plate with mashed potatoes and a salad.

Our baked Chicken Cordon Bleu is a classic French dish featuring juicy chicken breast stuffed with ham and Swiss cheese. It is coated with breadcrumbs and baked to a perfect golden brown. The Dijon cream sauce adds an elegant touch, making it perfect for special occasions. This recipe is versatile, economical, and ideal for meal prep.

More Recipes You Will Love:

Our baked turkey wings cook in a honey Dijon sauce that gives them a sweet and tangy flavor. They make a great family dinner any time of the year.

Cast iron chicken quarters make a fast and easy dinner. Bake them with veggies right in the same pan for easy cleanup.

Our skillet chicken with beans and rice is an easy one-pan meal. It’s comfort food that the whole family will love.

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Pouring cream sauce over a serving of chicken cordon blue.

Chicken Cordon Blue with Sauce

This recipe is an easy and delicious version of the classic Chicken Cordon Bleu. Boneless and skinless chicken breasts are pounded thin, stuffed with ham and cheese, then covered in a crispy bread coating and baked to a golden brown.

The result is a flavor-packed, crunchy exterior with a juicy and savory interior. The chicken is topped off with a creamy dijon sauce that adds an extra layer of richness and flavor. This recipe is a healthier version of the traditional fried Chicken Cordon Bleu but still maintains all the deliciousness and crunch.

5 from 12 votes

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Prep Time: 30

Cook Time: 40

Additional Time: 1

Total Time: 2 10

Servings: servings

Calories: 1016kcal

Author: Pat Nyswonger

Ingredients

For the Chicken Cordon Bleu

4 boneless skinless chicken breasts (7-8 oz. each)
3 tablespoons chopped fresh tarragon or basil*
½ teaspoon salt divided
¼ teaspoon pepper divided
4 slices deli ham
4 slices Swiss or Gouda*

For the Bread Coating

1-½ cups Panko bread crumbs
2 tablespoons butter melted
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
2 eggs
2 tablespoons Dijon mustard
⅓ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon pepper

Dijon Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
¼ cup white wine
1 cup chicken broth
2 tablespoons Dijon mustard
½ cup heavy cream

Instructions

Prep the Chicken

Place each chicken breast between two pieces of plastic wrap (we used a zip-lock plastic bag). Use a mallet to pound the chicken ¼ inch thin (they should almost double in size).
Sprinkle the fresh herbs, salt, and pepper on the chicken. Add a layer of ham, then top with a slice of cheese.
Start at the narrow end of the chicken and roll it up like a burrito. Wrap the rolls of chicken snuggly in plastic wrap and twist the ends like a tootsie roll. Place the chicken in the fridge to chill for at least 1 hour or up to 3 days.
Add the Bread Coating and Bake
Preheat the oven to 400°F.
Combine the bread crumbs, melted butter, garlic powder, and thyme in a bowl. Spread the bread crumbs out on a baking sheet, then slide it into the oven. Bake for 3 to 5 minutes or until golden brown (stir them occasionally so they brown evenly).
Lay out three shallow dishes. Add the toasted bread crumbs to one bowl. Whisk the eggs and Dijon mustard in a second bowl and combine the flour, salt, and pepper in the third bowl.
Remove the plastic wrap from the chicken and roll them in the flour. Shake off any excess flour, then roll them in the egg mixture and transfer them to the bread crumbs, rolling them to coat all sides.
Transfer the chicken to a baking sheet and bake for 30 to 40 minutes or until cooked through*. Serve the chicken cordon bleu with the sauce (below).

Dijon Sauce

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring for 1 minute.
Slowly whisk in the wine, then the chicken broth. Stir in the Dijon, then bring the mixture to a simmer. Simmer, stirring constantly, until the sauce is thick enough to coat the back of a spoon.
Reduce the heat to low and whisk in the cream. Cook for 30 to 60 more seconds, then remove from the heat.

Notes

Some other types of cheese that would be great with chicken cordon bleu are: Brie, Fontina, Emmentaler, Mozzarella, and Gruyere. You can use slices of cheese or shredded cheese.
If you don’t have fresh tarragon or basil, you can substitute it with half the amount of dried herbs.
If you have an instant-read thermometer, the internal temperature of the chicken should read 165°F when finished baking.