Chicken Cordon Bleu With Dijon Cream Sauce

Loving these easy chicken dinners? I have more you will love! Try my Sheet Pan Chicken, Potatoes and Green Beans, Mango Salsa Chicken, and Lemon Chicken in Dill Cream Sauce. Did your mother make chicken cordon bleu? Mine did, my husband’s mother did, and from what I hear so did most of their entire generation. That tried-and-true classic version included a couple of key elements including deep frying and a can of cream of chicken soup mixed with sour cream. I felt this dish was in need of a revamp. Instead of deep frying, the chicken is baked in two steps for maximum deliciousness. The other thing that is different about this chicken cordon bleu is the sauce. This sauce has no “cream-of-some-soup” or sour cream, and yet it’s still really rich and creamy with a hint of tangy dijon mustard. Try it my way, and I’m confident you’ll never want to eat chicken cordon bleu the old way again!

Why This Recipe Works

Chicken cordon bleu sauce — I’m telling you, this sauce is everything. I can’t get enough of it and I promise you will feel the same. I use a version of this dijon cream sauce for this Chicken and Potatoes (with Dijon Cream Sauce) dish, and these Baked Pork Chops (with Dijon Cream Sauce), and rave reviews are constantly pouring in. Simple ingredients — Start with some chicken, add a slice of ham, some swiss cheese, and finish with a dip in some egg, seasonings, and some more cheese. It feels fancy but I promise it is so easy. Browned and baked — First the chicken is browned in a skillet on the stove to give the chicken gorgeous color, deliciously crispy outside, and ensures the chicken doesn’t dry out in the oven. Then you’ll transfer to the oven to finish baking the rest of the way through. Thin chicken breasts — I always pound out my chicken to ensure even cooking and also it’s much easier to roll up the chicken this way. Having the ham and swiss all rolled up on the inside is key to perfect chicken cordon bleu every time.

Here’s How You Make It

Making the chicken Preparing the Sauce

Expert Tips

Don’t cut the chicken into sections until it’s fully cooked or you run the risk of really drying the chicken out. Trust me, you want them to bake in their bundles first before cutting to allow for maximum juiciness and flavor. This chicken cordon bleu recipe doesn’t need a can of cream of chicken soup or sour cream because you’re making your own sauce and trust me, it is way better than anything you can make with a cream of soup can. If there’s any of this chicken left, it will keep in the fridge for up to three days. I recommend reheating in the microwave till just heated through. This dish is best eaten fresh or reheated out of the fridge, but you could make ahead and freeze (minus the outside breading) for up to 3 months.