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Close-up of three golden-brown Chicken Cordon Bleu pieces drizzled with creamy sauce and garnished with fresh parsley.

Chicken Cordon Bleu with Creamy Dijon Sauce

Chicken Cordon Bleu is a classic comfort dinner made with juicy chicken breasts stuffed with savory turkey slices and melted cheese, then baked until golden and crispy. Finished with a creamy Dijon sauce, this elegant meal is perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 boneless skinless chicken breasts
  • 8 slices thin turkey breast deli meat
  • 4 slices Swiss cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup all purpose flour
  • 2 large eggs beaten
  • 1 and 1 half cups breadcrumbs
  • 2 tablespoons olive oil
For the Dijon sauce
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 and 1 fourth cups low sodium chicken broth
  • 1 half cup milk
  • 1 tablespoon Dijon mustard
  • 1 fourth cup grated parmesan cheese
  • 1 half teaspoon garlic powder
  • 1 fourth teaspoon black pepper
  • 1 tablespoon chopped parsley for garnish

Equipment

  • Baking dish
  • Baking sheet
  • Parchment paper
  • Shallow Bowls
  • Large skillet
  • Saucepan
  • Whisk
  • Wire rack

Method
 

  1. Preheat the oven to 375°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
  2. Carefully slice each chicken breast horizontally to create a pocket without cutting all the way through.
  3. Season the chicken with salt, black pepper, and garlic powder.
  4. Stuff each chicken breast with 2 slices turkey breast and 1 slice Swiss cheese. Secure with toothpicks if needed.
  5. Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third bowl.
  6. Coat each stuffed chicken breast in flour, then egg, then breadcrumbs until fully coated.
  7. Heat olive oil in a large skillet over medium heat. Sear the chicken for 2 to 3 minutes per side until golden brown.
  8. Transfer the chicken to the prepared baking dish and bake for 25 to 30 minutes until fully cooked and crispy.
  9. While the chicken bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  10. Slowly whisk in chicken broth and milk until smooth.
  11. Stir in Dijon mustard, parmesan cheese, garlic powder, and black pepper. Simmer for 3 to 4 minutes until thickened.
  12. Remove toothpicks from the chicken and spoon the warm Dijon sauce over the top before serving. Garnish with chopped parsley. Cook chicken to an internal temperature of 165°F before serving.

Notes

For extra crispy chicken, place the breaded chicken on a wire rack while baking so hot air circulates evenly around the coating.