Creamy Chicken Cordon Bleu

Creamy Chicken Cordon Bleu

This creamy chicken cordon bleu transforms the classic dish into an easy one-pan meal. Tender chicken breasts are topped with ham and Swiss cheese, then smothered in a rich Dijon cream sauce. Elegant enough for company, simple enough for a weeknight.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts pounded to even thickness
8 slices deli ham Black Forest recommended
4 slices Swiss cheese freshly sliced from deli preferred
2 tbsp butter
2 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
1 tsp Dijon mustard do not substitute
0.5 tsp paprika
0.5 tsp salt
0.25 tsp black pepper
2 tbsp all-purpose flour
fresh parsley for garnish

Equipment

Large skillet or cast iron pan
whisk
Meat mallet or rolling pin
Tongs
Lid for skillet

Method

Pat chicken breasts dry and pound to an even thickness. Season both sides with salt, pepper, and paprika.
Melt butter in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until deep golden brown and cooked through. Remove and set aside.
In the same skillet, add minced garlic and saute for 30 seconds until fragrant.
Sprinkle flour into the skillet and whisk constantly for 1 minute to cook out the raw flour taste and form a roux.
Slowly pour in chicken broth while whisking steadily to prevent lumps. Bring to a gentle simmer.
Stir in heavy cream and Dijon mustard. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Return chicken to the skillet. Top each breast with 2 slices of ham and 1 slice of Swiss cheese.
Cover the skillet and cook for 2 to 3 minutes until the cheese is fully melted and bubbly.
Garnish with fresh parsley, spoon sauce generously over each piece, and serve immediately.

Notes

Pound chicken to even thickness before cooking for consistent results. Never skip the Dijon mustard, it is essential to the authentic cordon bleu flavor. If sauce is too thick, add a splash of chicken broth. If too thin, simmer uncovered for a few extra minutes. Cream-based sauce does not freeze well, store refrigerated for up to 3 days and reheat gently on the stovetop with a splash of broth.