Skillet Chicken Cordon Bleu with Creamy Dijon Sauce

October 15, 2018

Chicken Cordon Bleu made weeknight friendly! We all love chicken cordon bleu but who has time these days to make the classically stuffed and coated version? This skillet adaptation cuts out many of the steps and reduces cook time, plus it includes a rich and flavorful dijon sauce that just makes this dish shine!

Chicken Cordon Bleu layered with thin deli ham slices, swiss cheese, croutons and parmesan. Served on a white plate with a gold rim with a side of steamed green beans.

Chicken Cordon Bleu Made Easy!

This Skillet Chicken Cordon Bleu is a simplified take on the classically baked chicken cordon bleu. It still includes all the same flavors without too much work. Plus it only uses one pan for the chicken and the sauce!

This is a hearty chicken dish that has crave worthy flavors. And you’ll love those crisp garlicky croutons that finish it all of! 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. less flavor and b. they aren’t toasted in butter or olive oil which is a must here.

It’s a Dish You’ll Have on Repeat!

I’ve already made this twice and can’t wait to make it again! It’s definitely worthy of being a repeat recipe. There’s just so much deliciousness going on here.

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.

Close up image of chicken cordon bleu.

How do You Make Chicken Cordon Bleu in a Skillet?

  • Mix chicken broth and cornstarch, stir in cream and dijon mustard.
  • Pour flour into a shallow dish, season with salt and pepper.
  • Heat olive oil in skillet over medium-high heat. Dredge chicken in flour, place in skillet.
  • Cook through, about 4 – 5 minutes per side, while layering ham and then cheese over chicken during last minute of cooking. Transfer to plate.
  • Pour chicken broth mixture into skillet (season).
  • Let simmer 1 minute.
  • Return chicken to skillet, sprinkle crouton crumbs and parsley over chicken.

What to Serve with Chicken Cordon Bleu?

Chicken Cordon Bleu

More Skillet Chicken Recipes You’ll Love

Skillet Chicken Cordon Bleu with Creamy Dijon Sauce

5 from 3 votes

We all love chicken cordon bleu but who has time these days to make the classically stuffed and coated version? This skillet adaptation cuts out many of the steps and reduces cook time, plus it includes a rich and flavorful dijon sauce that just makes this dish shine!

Servings: 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. Whisk together chicken broth and cornstarch until smooth, mix in cream and dijon mustard.

  2. Pour flour into a shallow dish, whisk in 1/4 tsp salt and 1/4 tsp pepper. 

  3. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken in flour then add to skillet.
  4.  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). 

  5. Transfer chicken to a plate, cover plate with a skillet lid to keep chicken warm.
  6. Whisk chicken broth mixture once more then pour into skillet. Season lightly with salt and pepper. 
  7. Allow to cook, stirring constantly, until mixture reaches a light boil then allow to simmer about 1 minute, while stirring. 
  8. Return chicken to skillet, sprinkle crouton crumbs and parsley over chicken. 
  9. Serve warm, topping each serving with some of the sauce and season with more salt and pepper if needed.

Recipe Notes

  • *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
Nutrition Facts
Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
Amount Per Serving
Calories 513 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 163mg54%
Sodium 669mg29%
Potassium 738mg21%
Carbohydrates 13g4%
Protein 42g84%
Vitamin A 660IU13%
Vitamin C 4.4mg5%
Calcium 246mg25%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken Cordon Bleu
Author: Jaclyn

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9 Comments

  • Christine

    Both my husband and I loved this recipe! I followed it exactly, except I didn’t return the chicken to the skillet. I just kept it warm, served it topped with the sauce, and sprinkled the crushed croutons and parsley over all. Yummy!

  • Zuleikha

    Jaclyn,
    I stumbled across your blog a couple years back and ever since then it’s given me loads of inspiration for my baked goods and dinners! I can’t even count how many cookies, pancakes and dinners I’ve made from your blog. Each one perfect and a hit with friends and family! I just made this chicken cordon bleu and it was absolutely delicious like many of your chicken recipes I’ve tried. I just started residency and nothing makes me happier after spending the day in a cold hospital and coming home, knowing I have one of your meals as leftovers. Keep up the amazing work you’re doing with this blog!

    • Jaclyn

      Jaclyn Bell

      Thanks so much for the kind words! I really appreciate you taking the time to let me know you’ve enjoyed my recipes!

  • Marilyn winkler

    Made this last night for dinner, excellent! I added panco to my flour and cooked bacon b4 I put the ham and cheese down. Hubby was a very happy and full man!

  • Scott Groth

    Hi Jaclyn:
    I love your recipe for Chicken Cordon Bleu! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott

  • Sabrina B

    I like the one pan technique and using only half the cream, nice reminder too about cordon bleu! I might even try subbing bacon for ham

  • Sara @ Last Night’s Feast

    I remember eating and loving this as a kid. I’m going to try your version next week. Thank you so much for sharing =)