Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
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! 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. 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.
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