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Creamy Chicken Cordon Bleu

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

Ingredients

Scale
  • 4 boneless skinless chicken breasts, pounded to even 3/4-inch thickness
  • 8 slices deli ham
  • 4 slices Swiss cheese
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
  • Fresh parsley for garnish

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Melt butter in a large skillet over medium-high heat until foamy. Add chicken and cook 5 to 6 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Remove and set aside.
  3. Reduce heat to medium. Add minced garlic to the same skillet and saute for 30 seconds, stirring constantly, until fragrant.
  4. Sprinkle flour over the garlic and whisk constantly for 1 minute until the mixture looks like a pale paste.
  5. Slowly pour in chicken broth a little at a time while whisking constantly to prevent lumps. Bring to a gentle simmer.
  6. Stir in heavy cream and Dijon mustard. Simmer uncovered for 3 to 4 minutes until the sauce coats the back of a spoon.
  7. Return chicken to the skillet. Layer 2 slices of ham over each breast, then top with 1 slice of Swiss cheese.
  8. Cover and cook on low for 2 to 3 minutes until cheese is fully melted and bubbly.
  9. Spoon sauce over the top, garnish with fresh parsley, and serve immediately.

Notes

  • Pound chicken to even thickness before cooking for consistent results and juicier meat.
  • Do not skip the Dijon mustard. It is essential to the authentic cordon bleu flavor of the sauce.
  • Add chicken broth a little at a time while whisking to keep the sauce smooth and lump-free.
  • If sauce is too thick, add a splash of broth. If too thin, simmer uncovered for an extra minute or two.
  • This dish does not freeze well due to the cream sauce. Refrigerate leftovers for up to 3 days and reheat gently in a covered skillet with a splash of broth.

Nutrition

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