So this may look a lot like this other skillet chicken recipe I shared but they do taste waaaay different. They have a similar sauce but this one isn’t so heavy on the mustard and it only uses half the amount of cream. Plus if you aren’t a fan of dijon you could just omit it here altogether and you’d still have a delicious sauce thanks to those browned bits that you scrape up from the bottom of the pan.
This Skillet Chicken Cordon Bleu is a simplified version of chicken cordon bleu. It does still require a few steps but it’s comes together quicker and cooks faster since there’s no pounding super thin and wrapping or baking in the oven. Plus bonus, it only uses one pan for the chicken and the sauce! The first time it took me longer to prepare than the second, maybe it had something to do with the fact that I was trying to figure it all out as I went but the second time should be a breeze for you. It’s kind of like that with most recipes though. You can also get the kids in the kitchen to help and have them crush up the croutons and collect some of the ingredients like the cheese slices and ham.
This is a hearty chicken dish that is perfect to serve any day of the week. It has such a delicious flavor and that sauce is dreeeeamy! Plus don’t even get me started on the garlic croutons that finish these off! I used the croutons to mimic chicken that’s coated in breadcrumbs and it works incredibly well here. I wouldn’t use plain bread crumbs because a. they are so plain and b. they aren’t toasted in butter or olive oil which is a must here. The crushed croutons could be optional but to me they are a must. I love the flavor they offer and that nice crispness they give this dish.
I’ve already made this twice and I totally plan on making it again and again! It’s definitely worthy of being a repeat recipe. There’s just so much deliciousness going on here and you have to try it!
- 3/4 cup low-sodium chicken broth
- 2 tsp cornstarch
- 1/4 cup heavy cream
- 1 Tbsp dijon mustard
- 4 (5 - 6 oz) chicken breasts, pounded to an even thickness (about 1/2-inch)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil
- 4 thin slices smoked deli ham (I used Boars Head Black Forest)
- 4 slices swiss cheese
- 3/4 cup garlic butter croutons, finely crushed*
- 2 Tbsp chopped fresh parsley
- Add about 1 Tbsp chicken broth to a 1 or 2-cup liquid measuring cup then whisk in cornstarch until smooth. Add remaining chicken broth (just measure to 3/4 cup). Then add cream until it reaches the 1 cup mark (so you are adding in 1/4 cup cream, I just did it this way instead of dirtying a mixing bowl). Add in dijon mustard. Whisk to combine, set aside.
- Pour flour into a shallow dish, whisk in 1/4 tsp salt (you can add more than this but the salt in the ham and cheese can vary so I just recommend adding in more at the end) and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken in flour then add to skillet. Cook about 4 - 5 minutes until golden brown on bottom then rotate to opposite side and cook until center registers 165 degrees on an instant read thermometer, while layering ham and then cheese over chicken during last 1 - 2 minutes of cooking (if the ham is too large for the chicken fold it in half or just use half a slice). Transfer chicken to a plate, cover plate with a skillet lid to keep chicken warm.
- Whisk chicken broth mixture once more then pour into skillet. Season lightly with salt and pepper. Allow to cook, stirring constantly, until mixture reaches a light boil then allow to simmer about 1 minute, while stirring. Return chicken to skillet, sprinkle crouton crumbs and parsley over chicken. Serve warm, topping each serving with some of the sauce and season with more salt and pepper if needed. Serve with a side of steamed green beans, asparagus or broccoli if desired.
- *I like Rothbury Farms. To crush these just place them in a resealable bag and crush evenly with a rolling pin.
- Recipe source: Cooking Classy