Are you craving the classic, comforting, and decadent flavors of a traditional Chicken Cordon Bleu—tender chicken, savory ham, and gooey, melted Swiss cheese—but simply don’t have the time for all the fussy stuffing, rolling, and breading? This incredible, easy, “deconstructed” Chicken Cordon Bleu is your new weeknight hero! We’re layering all those amazing, classic flavors on top of a perfectly pan-seared chicken breast for a one-pan, restaurant-quality meal that’s on the table in about 20 minutes.
This isn’t just another chicken recipe; it’s a guide to the ultimate elegant shortcut. We’ll show you the simple secrets to a perfectly juicy, golden-brown chicken breast and a quick, creamy, and tangy mustard sauce that takes the whole dish over the top. This is a sophisticated, satisfying, and unbelievably easy meal that is perfect for a busy night when you’re craving something truly special.
Table of Contents
Table of Contents
Recipe Overview: The Easiest “Unstuffed” Cordon Bleu
What makes this Chicken Cordon Bleu recipe so spectacularly delicious is its brilliant and completely foolproof “deconstructed” method. Instead of the time-consuming process of stuffing and breading, we simply pan-sear the chicken breasts to juicy perfection. Then, we layer all the classic components right on top in the skillet—salty Black Forest ham, nutty Swiss cheese, and a quick, creamy mustard-mascarpone sauce—and finish it all under the broiler for a beautiful, golden-brown, and bubbly cheese topping. It’s all the flavor of the classic, with none of the fuss.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Elegant Meal
This recipe uses a handful of simple, high-quality ingredients to create its signature rich and savory flavor.
- The Chicken:
- Boneless, Skinless Chicken Breasts: The key to this quick-cooking recipe is to use thin, 5-ounce chicken breasts. If your chicken breasts are larger or thicker, it is essential to pound them to an even 1/2-inch thickness. This is the number one secret to ensuring they cook quickly and evenly without drying out.
- The Classic Cordon Bleu Flavors:
- Black Forest Ham: Using a high-quality, thinly sliced, and flavorful ham like Black Forest ham adds a wonderful, salty, and slightly smoky flavor.
- Emmentaler or Swiss Cheese: These are the classic, traditional cheese choices for a Cordon Bleu. They both have a wonderful, nutty, and slightly sweet flavor, and they melt beautifully into a gooey, irresistible blanket of cheese.
- The Creamy Mustard Sauce:
- Mascarpone Cheese: This is a brilliant shortcut to a creamy sauce! Mascarpone is a rich, mild, and incredibly smooth Italian cream cheese. It has a higher fat content than American cream cheese, which means it won’t break or become grainy when heated.
- Whole-Grain Mustard: A good quality, whole-grain mustard adds a fantastic, sharp, tangy flavor and a beautiful, rustic texture that perfectly cuts through the richness of the cheese and the ham.
Step-by-Step to Perfect 20-Minute Chicken Cordon Bleu
This elegant, one-pan meal comes together in just a few simple stages.
Step 1: Make the Creamy Mustard Sauce and Sear the Chicken
Step 1: First, in a small bowl, mix together the 3 tablespoons of whole-grain mustard and the 2 tablespoons of mascarpone cheese. Set this simple, two-ingredient sauce aside.
Step 2: Preheat your oven’s broiler to high.
Step 3: Heat a large, ovenproof skillet (a 12-inch cast-iron skillet is perfect here!) over medium-high heat. Add the 2 tablespoons of olive oil.
Step 4: Pat your 4 boneless, skinless chicken breasts completely dry with a paper towel and sprinkle them evenly on all sides with 1 teaspoon of kosher salt.
Pro Tip: Patting the chicken dry is the secret to getting a beautiful, deep golden-brown sear!
Step 5: Carefully place the chicken in the hot skillet and cook on the first side for about 4 minutes, until it is golden brown.
Step 6: Flip the chicken and continue to cook for about 2 more minutes, until it is just cooked through. Remove the skillet from the heat.
Part 2: Layer the Toppings and Broil to Cheesy Perfection
Step 1: Working directly in the hot skillet, lay a half slice of the Swiss cheese on top of each of the cooked chicken breasts.
Step 2: Lay 2 slices of the Black Forest ham on top of the cheese on each breast.
Step 3: Divide your prepared mustard-mascarpone sauce evenly over the top of the ham on each breast.
Step 4: Top each breast with the remaining cheese slices.
Step 5: Transfer the entire skillet to the oven and place it under the preheated broiler. Broil for about 2 minutes, watching it very closely, until the cheese is completely melted, bubbly, and a beautiful golden brown.
Serve the hot, cheesy chicken immediately.
The Best Quick & Easy Chicken Cordon Bleu (20-Minute Recipe!)
An easy, deconstructed version of a classic Chicken Cordon Bleu, all made in a single ovenproof skillet. This quick recipe features pan-seared boneless, skinless chicken breasts that are layered with slices of Swiss or Emmentaler cheese and Black Forest ham. The dish is topped with a simple, creamy sauce of whole-grain mustard and mascarpone cheese, and then finished under the broiler until the top layer of cheese is melted, golden brown, and bubbly.
Ingredients
- 3 tablespoons whole-grain mustard
- 2 tablespoons mascarpone cheese
- 2 tablespoons olive oil
- Four 5-ounce boneless, skinless chicken breasts
- Kosher salt
- 4 large thin slices Emmentaler or Swiss cheese (approximately 4 ounces)
- 8 thin slices Black Forest ham (approximately 4 ounces)
Instructions
- In a small bowl, mix together the whole-grain mustard and mascarpone cheese. Set aside.
- Preheat the broiler to high.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Sprinkle the chicken breasts evenly with 1 teaspoon of salt. Place the chicken in the hot skillet and cook on the first side for about 4 minutes, until golden brown.
- Flip the chicken and continue to cook for about 2 more minutes, until just cooked through. Remove the skillet from the heat.
- Lay one slice of cheese on each chicken breast. Then, lay two slices of ham on top of the cheese on each breast.
- Divide and spread the mustard-mascarpone sauce evenly over the ham.
- Top each breast with another slice of cheese.
- Transfer the entire skillet to the broiler and cook for about 2 minutes, until the cheese is melted, golden brown, and bubbly.
Notes
- This is a quick, skillet-to-broiler recipe that simplifies the traditional Cordon Bleu by layering the ingredients instead of stuffing and breading the chicken.
- An ovenproof skillet is essential for this recipe so it can be safely transferred from the stovetop to under the broiler.
- This is a naturally low-carb and gluten-free dish.
What to Serve With Your Chicken Cordon Bleu
This beautiful skillet dinner is a fantastic centerpiece for a complete and elegant meal.
- Buttered Egg Noodles: The classic, comforting accompaniment.
- Roasted Vegetables: Serve it alongside some simple, roasted asparagus, green beans, or broccoli.
- A Simple Bistro Salad: A crisp green salad with a bright and zesty lemon or Dijon vinaigrette is the perfect, fresh counterpoint to the rich, cheesy chicken.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by pounding your chicken breasts and preparing the mustard-mascarpone sauce up to a day in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the chicken without drying it out is to place it in a covered skillet over a low heat until it is warmed through.
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Creative Recipe Variations
- Make it a “Classic” Style Cordon Bleu: If you love a crispy, breaded crust, you can give the raw chicken breasts a light coating of seasoned panko breadcrumbs after you have seasoned them with salt, and before you pan-sear them.
- Add Some Earthy Mushrooms: For an extra layer of delicious, savory flavor, you can sauté about 8 ounces of sliced cremini mushrooms in the skillet after you have seared your chicken. Simply place the chicken on top of the cooked mushrooms before you add the other toppings and broil.
- Use a Different Protein: This same delicious, deconstructed method is absolutely fantastic with thinly pounded, boneless pork chops or turkey cutlets.
Enjoy Your New Favorite “Fancy” Weeknight Meal!
You’ve just created a truly special skillet dinner that is a perfect harmony of wholesome, fresh, and delicious flavors. This Easy Chicken Cordon Bleu is a testament to the power of a simple, technique-driven meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the real difference between this recipe and a classic, traditional Chicken Cordon Bleu?
A traditional Chicken Cordon Bleu is a much more labor-intensive dish. It involves pounding a chicken breast thin, layering it with ham and cheese, rolling it up tightly, and then breading and frying it. This brilliant, “deconstructed” recipe gives you all the same delicious, classic flavors, but it achieves it in a fraction of the time by simply layering all the components on top of a pan-seared chicken breast and melting the cheese under the broiler.
Q2: What is mascarpone cheese, and is there a good substitute?
Mascarpone is a type of very rich, soft, and mild Italian cream cheese. It has a much higher fat content than American cream cheese, which makes it incredibly smooth and gives it a texture that is similar to a thick crème fraîche. If you cannot find it, the best substitute would be an equal amount of a high-quality, full-fat cream cheese that has been whipped until it is very smooth.
Q3: How do I keep my chicken breasts from being dry and tough?
The number one, game-changing secret is to pound the chicken breasts to an even thickness. Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 1/2-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through.
Q4: What is the best skillet to use for a stovetop-to-broiler meal like this one?
The absolute best tool for this job is a large, 12-inch, oven-safe skillet. A well-seasoned cast-iron skillet or a heavy-bottomed stainless steel skillet are both fantastic choices, as they get a great sear on the stovetop and can go seamlessly under the hot broiler.
Q5: Can I use a different kind of cheese?
Of course! While Emmentaler or Swiss are the classic choices, this dish would also be delicious with another good melting cheese, like a nutty Gruyère, a creamy fontina, or a mild provolone.