Easy Chicken Cordon Bleu

4.84 from 12 votes

Easy chicken cordon bleu made in one skillet—no breading or rolling required. Tender chicken, ham, Swiss cheese, and a simple Dijon sauce make this a quick weeknight dinner.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish Recipes

Cuisine: French

Keyword: easy chicken cordon bleu, skillet chicken cordon bleu

Servings: servings

Calories: 323kcal

Author: Deanne Frieders

Equipment

Large Skillet with lid if possible
Spatula
Flat bottomed wooden spoon for sauce
Meat thermometer

Ingredients

1 Tablespoon olive oil
1 pound chicken breasts if thick, sliced in half horizontally
salt and pepper to taste
4 slices deli ham about 4–6 oz total
4 slices Swiss cheese
½ cup chicken broth
2 teaspoons Dijon mustard
1 Tablespoon butter

Instructions

To Make the Chicken

Heat a large skillet over medium high heat. Add 1 Tablespoon olive oil to heated pan.
Season chicken breasts with salt and pepper. Add 1 pound chicken breasts to the pan, browning on both sides until cooked through to a temperature of 165°F.
Once the chicken is cooked, reduce heat to low. Top chicken breasts each with a slice of ham and a slice of Swiss cheese.
Cover the pan with the lid and continue warm until cheese is melted. Remove the chicken from pan and set aside to keep warm.

To Make the Dijon Sauce

Over medium high heat, add the ½ cup chicken broth to the pan, scraping up any little browned bits. Cook until the broth is reduced by half, about 1-2 minutes, then add 2 teaspoons Dijon mustard and 1 Tablespoon butter, stirring until combined. (Note: it may not be perfectly smooth because of those brown bites - that's okay!)
Drizzle the creamy Dijon sauce over the chicken and serve immediately.

Notes

Use thin chicken breasts or slice larger ones in half horizontally so they cook evenly and quickly
Deli ham works best here - the thin slices lay nicely over the chicken and heat through quickly
Swiss cheese melts best, but provolone or mozzarella can be used if needed
Don’t skip scraping the pan when making the sauce. That’s where the flavor comes from!
The sauce comes together quickly, so have your ingredients ready before starting
Best served right away while the cheese is melted and the sauce is warm

P.S. I categorized this recipe cheekily. I know it's not authentically French, but it does sound fancy!

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