If you’re looking for a weeknight meal that feels like a weekend indulgence, these Swiss-Stuffed Chicken Rolls with Dijon Cream Sauce will not disappoint. Picture tender chicken breasts, filled with melted Swiss cheese, coated in crispy breadcrumbs, and topped with a velvety Dijon-Parmesan cream sauce. It’s comforting, elegant, and surprisingly simple to prepare.

This is one of those recipes that delivers big results with just a little extra effort. Whether you’re making dinner for guests or treating your family to something special, this dish is a showstopper.

Swiss‑Stuffed Chicken Rolls with Dijon Cream Sauce

Why You’ll Love This Recipe

Crispy on the outside, melty on the inside
Rich, creamy Dijon-Parmesan sauce
Easy enough for weeknights, impressive enough for dinner parties
Customizable with your favorite cheeses or herbs
Pairs well with almost any side

Ingredients

Tip: you can find full list of ingredients and measurements in the recipe card below

For the Chicken Rolls:

4 boneless, skinless chicken breasts
4 slices Swiss cheese
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko or regular)
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter

For the Dijon Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon Dijon mustard
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional garnish)

Instructions

1. Preheat Oven

Set your oven to 375°F (190°C).

2. Prepare the Chicken

Pound chicken breasts to about ¼ inch thickness. Lay one slice of Swiss cheese on each piece and roll tightly. Secure each roll with toothpicks.

3. Bread the Chicken

Mix flour with salt and pepper. Dredge each chicken roll in flour, dip in beaten eggs, and coat with breadcrumbs.

4. Sear the Rolls

In a skillet, heat olive oil and butter over medium heat. Sear each chicken roll for 2–3 minutes per side until golden brown.

5. Bake

Transfer the seared rolls to a baking dish. Bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

6. Make the Dijon Cream Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add the milk while whisking. Stir in Dijon mustard and Parmesan cheese. Simmer until the sauce thickens. Season to taste.

7. Serve

Remove toothpicks, slice chicken into rounds, and drizzle with the Dijon cream sauce. Garnish with fresh parsley if desired.

Variations

Different Cheeses: Try Gruyère, mozzarella, or provolone.
Add Herbs: Mix thyme, rosemary, or oregano into the breadcrumbs.
Spicy Kick: Add a pinch of cayenne to the sauce or use spicy mustard.
Low-Carb Option: Skip the breadcrumbs and bake the chicken with a drizzle of olive oil.

Heating & Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken rolls (without sauce) for up to 1 month. Thaw overnight and reheat in the oven.
Reheating: Reheat chicken in a 350°F oven until warmed through. Reheat sauce gently on the stovetop over low heat.

Frequently Asked Questions

What’s the best way to pound chicken breasts?

Use a meat mallet or rolling pin between two pieces of plastic wrap. Pound evenly for consistent cooking.

Can I make these ahead of time?

Yes! Roll and bread the chicken, then refrigerate. Bake and make the sauce when ready to serve.

Is the Dijon sauce spicy?

Not at all. Dijon mustard adds flavor without heat. You can use spicy mustard if you prefer a kick.

Can I use different cheese?

Absolutely. Gruyère, provolone, or mozzarella all work well in this recipe.

What if I don’t have Parmesan?

Use Pecorino Romano or another hard cheese. You can also skip it for a milder sauce.

Can I skip the searing step?

Yes, but searing adds great color and flavor. If skipping, increase baking time slightly.

How do I know the chicken is fully cooked?

Use a meat thermometer. Chicken is done at 165°F (74°C).

Can I use chicken thighs instead?

Yes, but make sure they’re boneless and pounded flat for easy rolling.

Is this recipe kid-friendly?

Definitely! Kids love the crispy coating and cheesy center.

What sides go well with this dish?

Serve with mashed potatoes, rice, steamed veggies, or a fresh green salad.

Conclusion

These Swiss-Stuffed Chicken Rolls are the perfect blend of elegance and comfort. Whether you’re cooking for family or entertaining guests, this dish is a flavorful, satisfying main course that’s guaranteed to impress. And that Dijon cream sauce? You’ll want to put it on everything.

Swiss‑Stuffed Chicken Rolls with Dijon Cream Sauce

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Author: Chef sara
Total Time: 50 minutes
Yield: 4 servings

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Description

Juicy chicken breasts stuffed with Swiss cheese, coated in golden breadcrumbs, and topped with a creamy Dijon-Parmesan sauce. Perfect for a cozy weeknight or elegant dinner.

Instructions

Preheat oven to 375°F (190°C).
Pound chicken breasts to ¼ inch thickness. Add one slice of Swiss cheese and roll tightly. Secure with toothpicks.
Dredge in seasoned flour, dip in egg, then coat with breadcrumbs.
Sear in skillet with olive oil and butter until golden.
Transfer to baking dish and bake 20–25 minutes, or until internal temperature reaches 165°F (74°C).
For sauce: melt butter, whisk in flour and cook 1 min. Gradually add milk, Dijon, and Parmesan. Simmer until thickened.
Slice chicken and top with sauce. Garnish with parsley.