Creamy Chicken Cordon Bleu

Creamy chicken cordon bleu is the kind of recipe that turns an ordinary Tuesday into something worth sitting down for. This one-pan version layers tender seared chicken with savory ham and melty Swiss cheese, then wraps it all in a rich Dijon cream sauce that clings to every bite. I started making it this way after my third failed attempt at the traditional rolled and breaded version, and honestly, I have never looked back.

The first time I nailed this skillet version, the smell of garlic and butter hitting that hot pan nearly pulled everyone into the kitchen before dinner was even close to ready. What makes this creamy chicken cordon bleu work so well is the sauce. It is built right in the same pan where the chicken seared, so every drop of flavor stays in the dish. This is the kind of easy chicken cordon bleu that feels restaurant-worthy but comes together in one skillet with ingredients you likely already have on hand.

Everything You Need to Build This Dish Right

I always set out every ingredient before I turn on the burner. It takes two minutes and saves you from scrambling mid-sauce. Pro tip: pound your chicken breasts to an even thickness before you start. It makes a bigger difference than most people expect.

• 4 boneless skinless chicken breasts, pounded to an even 3/4-inch thickness
• 8 slices deli ham
• 4 slices Swiss cheese (freshly sliced from the deli counter melts more evenly than pre-packaged)
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp Dijon mustard – this is non-negotiable for authentic cordon bleu flavor
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• Fresh parsley for garnish

I always reach for low-sodium broth here because the ham already brings a good amount of salt to the dish. It gives you more control over the final flavor.

How to Make Creamy Chicken Cordon Bleu in One Pan

I recommend getting your skillet fully hot before the butter goes in. A proper sear is what gives this creamy chicken cordon bleu its golden color and that deeper, slightly caramelized flavor in the sauce.

Step 1: Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and paprika. Dry chicken sears. Wet chicken steams. That simple step matters.

Step 2: Melt butter in a large skillet over medium-high heat until it foams and just starts to settle. Add the chicken breasts and cook for 5 to 6 minutes per side. You are looking for a deep golden-brown crust and an internal temperature of 165 degrees F. Remove the chicken and set it aside on a plate. Do not wipe the pan.

Step 3: Reduce heat to medium. Add the minced garlic to the same skillet and saute for 30 seconds, stirring constantly. It should smell fragrant and turn just slightly golden. Pull it off the heat for even one extra minute and it will burn.

Step 4: Sprinkle the flour evenly over the garlic and whisk for a full minute. The mixture will look like a pale paste and smell slightly nutty. That is exactly right.

Step 5: Slowly pour in the chicken broth, about a quarter cup at a time, whisking constantly. Rushing this step causes lumps. Bring the mixture to a gentle simmer.

Step 6: Stir in the heavy cream and Dijon mustard. Let the sauce simmer uncovered for 3 to 4 minutes, stirring occasionally, until it coats the back of a spoon. If it looks too thin after 4 minutes, give it another minute. If it thickens too fast, splash in a little more broth.

Step 7: Return the seared chicken to the skillet. Lay 2 slices of ham over each breast, then top with 1 slice of Swiss cheese.

Step 8: Cover the skillet with a lid and cook on low for 2 to 3 minutes until the cheese is fully melted and slightly bubbly around the edges.

Step 9: Spoon the sauce over the top, scatter fresh parsley over everything, and serve immediately while the cheese is still stretchy and the sauce is at its creamiest.

Perfect Pairings for This Creamy Skillet Dinner

This dish pairs best with sides that can hold up to a rich sauce and complement the savory ham and Swiss cheese without competing with them. Here are the best sides for creamy chicken cordon bleu.

Egg noodles: Wide egg noodles are the classic choice. Their broad surface catches and holds the Dijon cream sauce in every bite.

Mashed potatoes: Buttery, smooth mashed potatoes balance the richness of the sauce and make this feel like the ultimate comfort food plate.

Steamed white rice: A lighter option that soaks up the sauce well without adding competing flavors. Great for feeding a crowd.

Roasted asparagus: The slight bitterness and snap of roasted asparagus cuts through the richness of the cream sauce and keeps the plate feeling balanced.

Simple green salad: A crisp salad with a light vinaigrette rounds out the meal and provides a refreshing contrast to the warm, creamy main dish.

More Chicken Dinners Worth Bookmarking

If this creamy chicken cordon bleu hit the spot, there are plenty more satisfying chicken recipes worth trying. The Crispy Parmesan Chicken with Rich Garlic Sauce delivers that same restaurant-quality result in a single skillet, while the Creamy Lemon Butter Chicken offers a bright, tangy twist on a rich pan sauce dinner. For nights when the slow cooker does the work, the Slow Cooker Chicken Cordon Bleu Pasta puts the same ham and Swiss flavors into a hands-off pasta dish that practically makes itself.

Looking to round out the meal? The Chicken and Broccoli Bowls with Creamy Garlic Sauce makes a great lighter pairing idea for the week ahead, and the Garlic Parmesan Chicken Pasta is another crowd-pleasing one-pan option the whole family tends to love.

Storing and Reheating What Is Left

Leftover creamy chicken cordon bleu keeps well in an airtight container in the refrigerator for up to 3 days. Spoon some of the sauce over the chicken before sealing the container so the meat stays moist.

To reheat, place the chicken and sauce in a covered skillet over low heat. Add a small splash of chicken broth to loosen the sauce as it warms. This takes about 5 minutes and keeps the sauce from breaking. Avoid the microwave if you can since high heat tends to make the cream sauce separate and turn greasy.

Pro tip: This recipe does not freeze well. Cream-based sauces almost always break when thawed, leaving a watery, separated mess. Make it fresh or plan to enjoy leftovers within three days.

Questions People Ask About This Recipe

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