Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Skillet Chicken Cordon Bleu with Creamy Dijon Sauce
Description
This Skillet Chicken Cordon Bleu starts with chicken breasts pounded to an even half-inch thickness, coated lightly in a seasoned flour mixture to create a savory crust. The breasts are cooked in olive oil until golden brown on one side, then flipped and topped quickly with smoked ham and Swiss cheese to melt into the chicken. Cooking finishes when the internal temperature reaches 165°F, ensuring juicy chicken with melted filling.
After removing the chicken from the pan, a creamy Dijon sauce is made by whisking chicken broth and cornstarch, then stirring in heavy cream and Dijon mustard. This sauce is cooked in the pan, thickening to a smooth consistency that complements the rich filling. The chicken is returned to the skillet and topped with crushed garlic butter croutons and fresh chopped parsley for added crunch and fresh herb notes.
Serve this skillet dish immediately for best texture and flavor. The combination of melted Swiss cheese and smoky ham inside tender chicken with a creamy tangy sauce distinguishes this dish from simpler pan-seared chicken recipes. It works well served alongside vegetables, rice, or a light salad for a satisfying meal.
Ingredients
- 3/4 cup chicken broth low-sodium
- 2 tsp cornstarch
- 1/4 cup heavy cream
- 1 Tbsp Dijon mustard
- 4 chicken breast 5-6 oz; pounded to an even thickness about 1/2-inch
- 1/4 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 1 1/2 Tbsp olive oil
- 4 smoked deli ham I used Boars Head Black Forest, thin slices
- 4 lices swiss cheese
- 3/4 cup garlic butter croutons , finely crushed*
- 2 Tbsp parsley chopped, fresh
Instructions
- 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.
Notes
- Use finely crushed garlic butter croutons for a crunchy topping; crush them evenly using a rolling pin in a resealable bag.
- Ensure chicken breasts are pounded evenly to about 1/2-inch thickness for even cooking and proper layering of ham and cheese.
- Maintain an internal chicken temperature of 165°F for safe and juicy results.
- The creamy Dijon sauce is made in the skillet after cooking chicken, integrating flavors from pan drippings.
User Reviews
Overall Rating
5
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