If you’re searching for a recipe that feels like a cozy hug but looks downright elegant on the plate, you’re going to adore these juicy chicken breasts stuffed with Swiss cheese, coated in golden breadcrumbs, and finished with a lusciously creamy Dijon-Parmesan sauce. It’s a dinner that manages to be equal parts comfort food and showstopper, striking the perfect balance between weeknight ease and special-occasion flair—the sort of meal that makes “Total Time: 50 minutes Yield: 4 servings” feel truly extraordinary!

Ingredients You’ll Need
Each ingredient in this recipe plays a unique role, from the tender chicken and gooey cheese to the zesty cream sauce with Dijon and Parmesan. Here’s what you’ll need—simple staples that come together for a delicious payoff.
- Boneless, skinless chicken breasts: Choose uniform pieces so they cook evenly and are easy to stuff and roll up tightly.
- Swiss cheese slices: This mild, melty cheese adds a signature nutty flavor and turns wonderfully gooey inside the chicken.
- All-purpose flour: Coats the chicken for a crispy crust and helps the breadcrumbs adhere beautifully.
- Large eggs, beaten: Acts as a perfect glue in the breading process, creating a golden, crunchy exterior.
- Breadcrumbs: Opt for regular or panko—either one gets gorgeously crisp in the pan and oven.
- Salt and pepper: Seasoning is essential for bringing out all the delicate flavors in the chicken and the sauce.
- Olive oil: Adds richness and helps the breaded chicken get that irresistible golden color when seared.
- Butter: Used in both the chicken and sauce, it brings out an extra depth of flavor and silky texture.
- Milk: Makes the Dijon-Parmesan sauce creamy while mellowing its tangy notes.
- Dijon mustard: Adds a subtle zesty heat and complexity, making the cream sauce pop.
- Grated Parmesan cheese: Melts into the sauce for intense umami, nutty undertones, and a boost of creaminess.
- Fresh parsley (optional): Brings color and a fresh aroma to the finished plate—plus an extra touch of elegance.
How to Make Total Time: 50 minutes Yield: 4 servings
Step 1: Prep the Chicken
Preheat your oven to 375°F (190°C). Lay the chicken breasts between two sheets of plastic wrap (or parchment) and pound them gently to about 1/4 inch thickness. This ensures they cook quickly and evenly, and it also makes them easier to roll up with that lovely slice of cheese tucked inside.
Step 2: Stuff and Roll
Place a slice of Swiss cheese on each chicken breast. Starting from one end, roll the chicken tightly around the cheese, as snug as a sleeping bag. Secure the ends with a couple of toothpicks so the cheese stays put during cooking—it’s a simple trick that pays off every time!
Step 3: Bread the Rolls
Now for that irresistible crunchy coating: Season your flour with a bit of salt and pepper, dredge each rolled chicken breast in the flour, then dip it in the beaten eggs, and finally coat it all over with breadcrumbs. This triple-layer approach guarantees a crispy, flavorful exterior.
Step 4: Sear to Golden Perfection
Heat the olive oil and butter over medium heat in a large skillet. When hot and shimmering, add your chicken rolls and sear them, turning carefully, until all sides are golden brown. This step adds color and loads of flavor—totally worth the extra five minutes for that beautiful finish!
Step 5: Bake and Finish
Transfer the seared chicken rolls to a baking dish, pop them into your preheated oven, and bake for 20–25 minutes. You’re aiming for an internal temperature of 165°F (74°C)—this guarantees juicy chicken and gooey melted cheese with every bite. While they finish baking, you can whip up the star sauce.
Step 6: Make the Dijon-Parmesan Cream Sauce
In a separate saucepan, melt butter over medium heat, whisk in flour, and cook for about a minute. Slowly add the milk, whisking constantly for a smooth consistency, then stir in the Dijon mustard and Parmesan. Simmer gently until the sauce thickens up delightfully, then season to taste with salt and pepper.
Step 7: Plate and Enjoy
Remove the toothpicks (don’t forget this step!) and slice each chicken roll crosswise. Spoon that warm, creamy Dijon-Parmesan sauce over the top and sprinkle with plenty of fresh parsley. You’ve just made a meal worthy of both cozy nights and special occasions, all in Total Time: 50 minutes Yield: 4 servings.
How to Serve Total Time: Juicy chicken

Garnishes
A sprinkle of fresh chopped parsley or even a dusting of extra Parmesan really makes your dish pop with vibrant color and a touch of freshness. If you want to dial up the presentation, throw a few thinly sliced chives or a pinch of lemon zest over the top—the contrast is both delightful and impressive.
Side Dishes
This chicken pairs incredibly well with buttery mashed potatoes, tender green beans, or steamed asparagus, soaking up the sauce like a dream. Even a simple crisp green salad dressed in a tangy vinaigrette is perfect for adding lightness to the rich flavors of Total Time: 50 minutes Yield: 4 servings.
Creative Ways to Present
Try slicing the chicken crosswise into rounds and fanning them out over the plate with sauce drizzled artistically over top. You can also serve each roll on a bed of wilted spinach or sautéed mushrooms for a restaurant-worthy look—no one will guess it only took Total Time: 50 minutes Yield: 4 servings to pull off!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, store the chicken and sauce in separate airtight containers in the fridge for up to 3 days. This keeps everything tasting fresh and lets you reheat without losing texture or flavor.
Freezing
Baked, stuffed chicken rolls freeze beautifully! Wrap each cooled roll tightly in foil or plastic, then place in a freezer bag. Freeze the sauce separately for best results. When you’re ready, simply thaw in the fridge overnight before reheating for a no-stress Total Time: 50 minutes Yield: 4 servings later on.
Reheating
Reheat chicken rolls gently in the oven at 325°F (163°C) until warmed through, or use a skillet with a splash of broth to prevent drying. For the sauce, heat slowly in a saucepan, whisking often, and add a spoonful of milk if it needs to loosen up—this keeps your creamy Dijon-Parmesan magic going strong.
FAQs
Can I use a different cheese inside the chicken?
Absolutely! Gouda, mozzarella, or even sharp cheddar melts beautifully and adds a new twist—just use the same quantity. Feel free to experiment each time you make Total Time: 50 minutes Yield: 4 servings.
Is it okay to skip the searing step?
Yes, if you’re in a hurry you can skip it and head straight to baking. Just keep in mind, you’ll miss out on that wonderful golden crust, but you’ll still have juicy results!
Can I make the sauce ahead of time?
Yes, the Dijon-Parmesan sauce can be made up to two days in advance. Store it airtight in the fridge and gently reheat while whisking—add a splash of milk if it thickens up.
What’s the best way to ensure the chicken stays juicy?
Pounding the chicken to even thickness and not overbaking are key! If you use a meat thermometer and aim for exactly 165°F (74°C), you’ll get perfectly moist rolls every time, just as promised for Total Time: 50 minutes Yield: 4 servings.
How do I keep the cheese from leaking out?
Rolling tightly and securing with toothpicks helps keep all the cheesy goodness inside. Using a non-stick baking dish and avoiding overfilling each piece also goes a long way.
Final Thoughts
This recipe is pure comfort on a plate—reliable, impressive, and always crowd-pleasing. If you’re craving a dinner that feels special but is totally doable, let Total Time: 50 minutes Yield: 4 servings be the reason you gather around the table tonight. Your family or guests will be talking about it long after the plates are cleared!
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Juicy chicken
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.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
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
- 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 (optional)
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.
Notes
- Use different cheeses or add herbs for variation.
- Searing adds color and flavor but can be skipped for a quicker version.
- Store sauce and chicken separately for best leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked, Pan-Searing
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 chicken roll with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 125mg