Dairy Free Chicken Cordon Bleu

Chicken cordon bleu is one of those classic dishes that feels a little fancy, but is actually pretty simple to make at home. Today I will show you how to make a dairy free version that tastes just as good as the original.

The chicken is stuffed with deli ham and dairy free cheese, then rolled up and coated in crispy panko. It comes out golden on the outside and juicy on the inside.

I use dairy free provolone style cheese so everyone can enjoy this, even if you can’t have regular dairy. It still melts nicely and gives you that creamy, cheesy layer inside.

There is also a quick dijon sauce that goes on top, and it’s completely dairy free too. It’s smooth, tangy, and pulls the whole dish together.

If you have been missing this dish because of dairy, this recipe is a great way to bring it back to your table.

Why This Recipe Is a Keeper

Dairy Free Comfort Food – This recipe delivers classic cordon bleu flavor with dairy free cheese and a creamy Dijon sauce everyone can enjoy.

Crispy Golden Coating – The paprika panko crust bakes beautifully golden, adding a satisfying crunch to every tender chicken roll.

Creamy Dijon Flavor – The almond milk sauce combines tangy Dijon and nutritional yeast for a smooth, savory finish without dairy.

Perfect Flavor Layers – Ham, dairy free provolone, and seasoned chicken create a rich center with balanced salty, savory flavor.

Here’s What You’ll Need

For the Chicken

• 4 Chicken Breasts
• 8 slices Deli Ham
• 8 slices Dairy Free Provolone Style Cheese
• 1/2 cup All Purpose Flour
• 2 Eggs, beaten
• 1 1/2 cups Panko Breadcrumbs
• 1 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Olive Oil Spray

For the Dijon Sauce

• 2 tbsp Dairy Free Butter
• 2 tbsp All Purpose Flour
• 1 1/4 cups Unsweetened Almond Milk
• 2 tbsp Dijon Mustard
• 2 tbsp Nutritional Yeast
• 1/2 tsp Salt

How to Make It

Step 1

Preheat the oven to 400 F and line a baking sheet with parchment. Pound each chicken breast between two sheets of plastic wrap until about 1/4 inch thick, then season both sides with the salt and black pepper.

Step 2

Layer 2 slices of deli ham and 2 slices of dairy free provolone on each chicken breast. Roll each one up tightly and secure with toothpicks, then chill for 15 minutes so the rolls hold their shape.

Step 3

Set up three shallow bowls with the flour, the beaten eggs, and the panko mixed with the paprika.

Step 4

Coat each chicken roll in flour, dip in the egg, then press firmly into the panko until fully coated. Place on the baking sheet and spray generously with olive oil spray.

Step 5

Bake for 25-30 minutes until the coating is golden and the chicken reaches 165 F inside.

Step 6

While the chicken bakes, melt the dairy free butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.

Step 7

Slowly whisk in the almond milk and simmer for 2-3 minutes until thickened. Whisk in the dijon mustard, nutritional yeast and salt until smooth.

Step 8

Rest the chicken for 5 minutes, remove the toothpicks, and serve sliced with the warm dijon sauce spooned over the top.

Recipe Tips

Flatten the Chicken Evenly

Flatten each chicken breast to about 1/4 inch thick, keeping the center and edges as even as possible. This helps the rolls cook at the same rate.

If one end is much thicker than the other, the thinner section can become dry before the center reaches the right temperature.

Keep the Filling Inside the Edges

Place the ham and dairy free cheese in the center of each chicken breast, leaving about 1/2 inch of space around the edges. This gives you enough chicken to seal the roll as you wrap it.

Roll each breast tightly from one side and keep the seam underneath when placing it on the baking sheet. Use the toothpicks only where needed so they are easy to find and remove later.

Chill Before Breading

Chill the filled rolls for the full 15 minutes before coating them. This firms the chicken and dairy free cheese so the rolls keep their shape while you handle them.

For easier breading, arrange the chilled rolls with the seam side down and turn each one gently as you coat it. If any filling starts to shift, tuck it back in before dipping the roll in the egg.

What to Make Next

• Dairy Free Chicken Parmesan
• Dairy Free Creamy Chicken Marsala
• Dairy Free French Onion Soup
• Dairy Free Marry Me Chicken
• Dairy Free Scalloped Potatoes with Crispy Shallots

Popular Questions

Which dairy free cheese works best in this recipe?

Use a dairy free provolone style cheese that melts well, since slices made for melting will give the best texture inside the chicken. Dairy free mozzarella or a mild dairy free Swiss style cheese can also work.

Different brands melt at different speeds, so choose a cheese that becomes soft and creamy when heated.