There’s something so satisfying about that perfect blend of flavors and textures—crispy breading, tender chicken, melty cheese, and a luscious sauce. That’s exactly why this Creamy Honey Mustard Chicken Cordon Bleu Recipe has quickly become one of my favorites to make for dinner. It’s cozy, fancy enough to impress, and truly hits all the right notes.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Honey Mustard Chicken Cordon Bleu Recipe
- Top Tip
- How to Serve Creamy Honey Mustard Chicken Cordon Bleu Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Honey Mustard Chicken Cordon Bleu Recipe
Why You'll Love This Recipe
I’m really excited to share this recipe because it combines classic flavors with an easy-to-follow technique that anyone can master. After making this a few times, I love how adaptable it is and how the honey mustard sauce adds a creamy tang that’s just irresistible.
- Perfect balance: The marriage of savory ham, melty Swiss cheese, and tangy honey mustard sauce creates a flavor punch that feels gourmet but is so simple.
- Crispy meets creamy: The panko and parmesan crust gives a satisfying crunch while the sauce keeps the dish luscious and moist.
- Make-ahead friendly: You can prep the rolled chicken in advance and chill it, making dinner-time smoother, especially for busy evenings.
- Impress with minimal fuss: It looks special on the plate but is surprisingly straightforward to make, perfect for sharing with friends or family.
Ingredients & Why They Work
This recipe uses simple, quality ingredients that come together beautifully. Each one has a purpose—from building flavor layers to ensuring the perfect texture. Shopping tip: Go for fresh herbs and good-quality deli ham for the best results.
- Boneless chicken breasts: Pounding them thin ensures even cooking and makes rolling easier, plus the filling stays put.
- Black forest ham: Adds smoky, savory richness that pairs perfectly with the Swiss cheese.
- Swiss cheese (or cheddar or Gruyere): Melts creamy and gentle, balancing the saltiness of the ham.
- All-purpose flour: Lightly coats the chicken to help the egg and breadcrumb layers stick better.
- Eggs: Act as a binder to keep the breading attached during baking.
- Panko breadcrumbs: Provide a crisp, airy crust that doesn’t get soggy, the real secret to that perfect crunch.
- Parmesan cheese: Adds a nutty, salty kick to the breading, upping the flavor game.
- Fresh thyme: Brings a subtle earthiness that brightens the crust and the whole dish.
- Olive oil: Helps crisp up the breadcrumb coating without adding heaviness.
- Fresh parsley: For freshness and a vibrant pop of color at the end.
- Butter & Garlic: Create the flavor base for the creamy honey mustard sauce.
- Chicken broth: Adds savory depth and helps create a rich sauce consistency when reduced.
- Heavy cream: Makes the sauce luxuriously smooth and thick.
- Dijon & yellow mustard: Bring tang and bite to the sauce, balanced with honey’s sweetness.
- Honey: Adds just the right amount of sweetness to cut through the tangy mustard.
- Cornstarch mixture: Thickens the sauce so it coats the chicken perfectly.
Make It Your Way
I like to tweak this Creamy Honey Mustard Chicken Cordon Bleu Recipe depending on the season or my mood. It’s super versatile, so make it your own and have fun experimenting.
- Cheese Variation: Once, I swapped Swiss for sharp cheddar, and the dish took on a deliciously bold flavor. Feel free to try Gruyere too for a subtly nutty twist.
- Herb Twist: Adding a little fresh tarragon or rosemary to the breadcrumb mix gives it an aromatic lift.
- Gluten-Free Version: Using gluten-free panko and flour alternatives works well—just be mindful of moisture levels in the chicken.
- Spicy Kick: A pinch of cayenne in the breadcrumbs or sauce adds a fun warmth without overpowering the other flavors.
Step-by-Step: How I Make Creamy Honey Mustard Chicken Cordon Bleu Recipe
Step 1: Pound and Prep the Chicken
Start by pounding each chicken breast gently between two sheets of plastic wrap until they’re about ¼-inch thick. This helps the chicken cook evenly and makes rolling with the ham and cheese a breeze. Be careful not to tear the meat—you want it thin but intact.
Step 2: Layer the Ham and Cheese
Lay two slices of Black Forest ham over each pounded chicken breast, and then pile on about ½ cup of shredded Swiss cheese, keeping a little gap around the edges to help with rolling. This layering is key—too much cheese at the edges and it might melt out in the oven.
Step 3: Roll and Chill the Chicken
Starting at the smaller end, roll each chicken breast tightly into a log, tucking the ham and chicken ends in. Wrap each one snugly in plastic wrap like a tootsie roll, especially at the ends, then chill for at least 30 minutes to help them hold their shape while baking.
Step 4: Bread the Chicken Rolls
Set up three shallow dishes: one with seasoned flour, one with whisked eggs, and one with a mix of panko, parmesan, fresh thyme, olive oil, salt, and pepper. Unwrap the chilled chicken rolls, and coat each fully in flour, then egg, and finally press into the breadcrumb mixture to make sure it sticks well all around. This triple dip creates that golden, crisp crust you’ll love.
Step 5: Bake to Perfection
Place the breaded chicken on a greased (or foil-lined) rimmed baking sheet. Bake at 400°F for 30–35 minutes, or until the chicken registers 165°F in the center with a thermometer. If the crust starts browning too fast near the end, tent loosely with foil so it doesn’t burn. Let the chicken rest a few minutes before slicing.
Step 6: Make the Creamy Honey Mustard Sauce
While the chicken bakes, melt butter in a saucepan over medium heat and sauté minced garlic quickly until fragrant—about 20 seconds. Add chicken broth and simmer until reduced by half, about 10 minutes. Stir in cream, Dijon and yellow mustard, honey, and the cornstarch slurry. Whisk constantly until thickened, then season with salt and pepper. Keep warm until serving.
Top Tip
Having made this dish several times, I’ve learned a few handy tricks that really make a difference in the final result:
- Rolling Tight: Roll the chicken tightly and chill wrapped snugly—it prevents the cheese from oozing out and keeps the shape intact.
- Watch the Cheese Melt: If you notice cheese escaping, tuck in a small piece of crumpled aluminum foil at the ends before breading; it acts like a plug.
- Breading Pressure: Press the panko mixture firmly over the chicken to get an even crust that crisps nicely during baking.
- Use a Meat Thermometer: To avoid drying out your chicken, use an instant-read thermometer and take it out right at 165°F for tender, juicy meat.
How to Serve Creamy Honey Mustard Chicken Cordon Bleu Recipe
Garnishes
I always sprinkle some freshly chopped parsley on top right before serving. It adds a lovely burst of color and freshness that balances the richness of the sauce. Sometimes, a light dusting of extra parmesan on the plate adds a little something special too.
Side Dishes
This Chicken Cordon Bleu pairs amazingly well with creamy mashed potatoes or a buttery herb rice pilaf. For some green crunch, I love serving it alongside simple roasted asparagus or a crisp green salad with a lemon vinaigrette.
Creative Ways to Present
For dinner parties, slice the chicken cordon bleu and fan the pieces out over a long platter, drizzling the creamy honey mustard sauce artistically with a spoon. Garnish with fresh thyme sprigs and microgreens for a restaurant-worthy look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I like to wrap leftover chicken tightly in foil or an airtight container and store it in the fridge. It keeps well for about 3 days. Just avoid storing the sauce together if you want the crust to stay crisp.
Freezing
This recipe freezes beautifully when prepped but uncooked. Wrap the rolled and breaded chicken individually in plastic wrap and freeze in a single layer. When you’re ready, bake from frozen—just add a bit more time to the cooking to ensure it’s heated through.
Reheating
To reheat leftovers, I pop them in a 350°F oven for about 15 minutes, uncovered, to keep the crust crisp. Warm the sauce separately on low heat, adding a splash of broth if it thickened too much. This keeps everything tasting as fresh as when first made.
Frequently Asked Questions:
While the classic Creamy Honey Mustard Chicken Cordon Bleu Recipe relies heavily on cheese and cream, you can substitute dairy-free cheese options and use coconut or almond milk cream alternatives. The texture and flavor will differ, but it can still be delicious.
Rolling the chicken tightly and chilling it before breading helps a lot. Also, wrapping the edges in a small piece of foil inside the roll can prevent cheese seepage. Another tip is to leave a ½ inch border around the edges where you don’t add cheese, giving the filling room to stay put.
Using an instant-read thermometer is the easiest and safest way. Insert it into the thickest part of the chicken roll; it should hit 165°F. Visual cues include clear juices and no pink inside, but a thermometer gives you peace of mind without drying out the meat.
Absolutely! You can roll and wrap the chicken up to a day before, then keep it chilled until baking day. The sauce can also be made in advance and gently reheated. This makes it a fantastic make-ahead dish for entertaining.
Final Thoughts
This Creamy Honey Mustard Chicken Cordon Bleu Recipe holds a special place in my kitchen because it brings together so many comforting flavors while feeling a bit fancy. It’s the kind of meal you’ll want to make for someone special—or just to treat yourself on a weeknight! Give it a try, and I’m sure it’ll become a recipe you reach for again and again.
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Creamy Honey Mustard Chicken Cordon Bleu Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Description
This classic Chicken Cordon Bleu recipe features tender chicken breasts stuffed with savory Black Forest ham and melted Swiss cheese, all breaded and baked to golden perfection. Served with a creamy Dijon honey mustard sauce, it's an elegant yet approachable dish perfect for a special dinner.
Ingredients
Chicken
- 4 (7 to 8 oz each) boneless chicken breasts
- 8 slices (12 oz) Black Forest ham (deli cut)
- 8 oz shredded Swiss cheese
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 2 large eggs
- 1 cup heaping panko breadcrumbs
- ⅓ cup fine grated (1.4 oz) Parmesan cheese
- 2 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
Dijon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 ¼ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared yellow mustard (or another 1 tablespoon Dijon mustard)
- 1 tablespoon honey
- 2 teaspoon cornstarch mixed with 1 tablespoon low-sodium chicken broth
Instructions
- Prepare Chicken: Pound each chicken breast to an even ¼-inch thickness between plastic wrap using a meat mallet, being careful not to tear the meat.
- Assemble Roll-Ups: Lay two slices of ham over each chicken breast, then sprinkle ½ cup shredded Swiss cheese on top, leaving ½ inch uncovered around edges. Roll up snugly from the smaller end, tucking in ham and chicken ends to prevent cheese seepage.
- Chill Rolls: Wrap each chicken roll tightly in plastic wrap, especially sealing the ends, then refrigerate at least 30 minutes or up to 1 day to hold shape.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400 degrees F. Grease a rimmed 13x9-inch baking sheet with non-stick spray or line with foil and spray for easy cleanup.
- Prepare Breading Stations: In one shallow dish, whisk flour with salt and pepper. In a second dish, whisk eggs with salt and pepper. In a third dish, mix panko breadcrumbs, Parmesan, thyme, olive oil, salt, and pepper.
- Bread Chicken Rolls: Remove plastic wrap from rolls. Dredge each roll in flour, shaking off excess. Dip into egg mixture, letting excess drip off. Finally, coat thoroughly with panko mixture, pressing to adhere.
- Bake Chicken: Place breaded rolls on prepared sheet and bake until internal temperature reaches 165 degrees F, about 30 to 35 minutes. Let rest for a few minutes after baking.
- Make Sauce: While chicken bakes, melt butter in medium saucepan over medium heat. Sauté garlic until fragrant and lightly golden, about 20 seconds. Add chicken broth and simmer until reduced to about ½ cup, roughly 10 minutes. Stir in heavy cream, Dijon mustard, yellow mustard, honey, and cornstarch slurry. Whisk and cook until sauce thickens. Season with salt and pepper as desired. Keep warm.
- Serve: Slice chicken rolls and serve topped with warm Dijon honey mustard sauce. Garnish with chopped parsley.
Notes
- Sharp cheddar or Gruyere cheese can be used as substitutes for Swiss cheese.
- If cheese leaks during baking, stuff the opening with a small piece of crumpled aluminum foil to seal.
- To prevent over-browning, tent chicken with foil during the last few minutes of baking if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
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