This EASY Skillet Chicken Cordon Bleu recipe is made with thin sliced boneless chicken cutlets, lightly pan fried then topped with ham and Swiss in a light Lemon-Dijon Sauce. No rolling!
An easy weeknight chicken dish your family will LOVE! I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.
When I was a kid, my Mom learned how to make Chicken Cordon Bleu in a cooking class she took. Like me, she always loved to cook. I loved that dish so much I used to ask her to make it for me weekly, which she breaded and fried.
I don’t believe you have to give up the foods you love because you’re trying to eat healthier. This healthier Chicken Cordon Bleu recipe has the same flavors and ingredients as the stuffed, deep-fried version, without the frying and breading, and it takes a fraction of the time to make which makes this a weeknight dinner win!
4 thin boneless, skinless cutlets, 4 oz each
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
1/2 teaspoon butter
1 1/2 teaspoons olive oil
2/3 cup reduced sodium chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4 slices light Swiss Cheese such as Alpine Lace, 3 oz total
chopped fresh parsley, for garnish
* All purpose gluten-free flour works well here.
Season chicken with salt and pepper, to taste.
Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
Set aside on a dish with the other pieces of chicken.
Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.