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 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.
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?
- Green Beans
- Roasted Vegetable Blend
- Fresh bread (for dunking in sauce)
More Skillet Chicken Recipes You’ll Love
- Chicken with Garlic Herb Butter Sauce
- Lemon Butter Chicken
- Creamy Mushroom Chicken
- Chicken with Creamy Spinach Artichoke Sauce
- Avocado Caprese Chicken
Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
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!
- 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
Whisk together chicken broth and cornstarch until smooth, mix in cream and dijon mustard.
Pour flour into a shallow dish, whisk in 1/4 tsp salt 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).
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.
- *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