Let’s talk about chicken cordon bleu for a minute. The classic version – pounded thin, stuffed, breaded, and baked – is delicious, but it’s also the kind of recipe that requires commitment. This version? This is the clever shortcut that gets you to the same place (melted cheese, savory ham, tender chicken, lovely pan sauce) without making you feel like you’re prepping for a culinary exam.

The genius here is in the simplicity. You’re basically making a chicken-ham-cheese sandwich, folding it over, and securing it with a toothpick. That’s it. No intricate rolling, no elaborate breading station, no praying the cheese doesn’t escape during cooking. Just season, stack, fold, and go. It’s the kind of recipe that looks impressive on the plate but doesn’t require you to stress in the kitchen.

I love how quickly this comes together. Twenty-five minutes from start to finish means you can decide to make this on a random Wednesday and actually pull it off before everyone gets too hungry and starts making poor snack decisions. The light flour dredge gives you just enough of that golden crust without the commitment of a full breading situation, and it helps thicken the pan sauce later, which is a nice bit of efficiency.

That pan sauce, though. This is where the recipe really shines. After cooking the chicken, you’re left with all these flavorful bits in the pan – and instead of washing them down the drain like some kind of culinary criminal, you deglaze with white wine, chicken broth, lemon juice, and Dijon mustard. It’s bright, tangy, and just rich enough to feel special. The kind of sauce that makes you want to have extra bread on hand for soaking purposes.

The provolone is an interesting choice – it melts beautifully and has a mild, slightly sharp flavor that doesn’t overpower everything else. And using deli ham keeps things simple and accessible. No need to track down fancy French ham or worry about slicing it just right.

Family-Style Chicken Cordon Bleu

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Anything that has cheese oozing out of it is a win, right? Chicken Cordon Bleu is one of those dishes that’s fancy enough to serve for guests but simple enough to serve for the family any night of the week. Pair it a side of roasted broccoli or steamed green beans to complete the meal!

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

• 4 (4-ounce) chicken cutlets
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 thin slices deli ham
• 4 slices provolone cheese
• 1/4 cup all-purpose flour
• 2 teaspoons olive oil
• 1/2 teaspoon unsalted butter
• 1/3 cup chicken broth
• 1/3 cup white wine
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Dijon mustard

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Instructions

1. Season the chicken with the salt and pepper and top each cutlet with a slice of ham and a slice of cheese. Fold in half and secure with a toothpick.
2. Set aside 1 teaspoon flour and place the remaining flour in a shallow dish. Lightly dredge both sides of the chicken in the flour.
3. In a large skillet, heat 1 teaspoon of the olive oil and the butter over medium heat. Add 2 cutlets to the pan and cook for 2 minutes on each side. Transfer to a plate. Add the remaining oil and cook the remaining 2 cutlets. Transfer to the dish with the other cutlets.
4. Meanwhile, combine the broth, wine, lemon juice, mustard, and reserved 1 teaspoon flour in a medium bowl and whisk until smooth. Pour the broth-wine mixture into the empty pan and cook over medium heat, whisking to loosen any bits that are stuck to the skillet. Simmer for 2 minutes.
5. Return the chicken to the skillet. Cover and cook over medium heat until the cheese has melted. Spoon some sauce over each piece of chicken and serve.

Changing the Game on This Family-Style Chicken Cordon Bleu Recipe

This recipe is easy to customize based on what you have or what you’re craving. Swiss or Gruyère cheese are classic choices if you want to go more traditional, while mozzarella works if you prefer something milder. Sharp cheddar brings a nice punch if you’re feeling bold.

For the ham, prosciutto elevates things if you’re in a fancy mood, while turkey works perfectly fine if that’s what’s in your deli drawer. I’ve even used leftover holiday ham sliced thin, and it was excellent.

Don’t have white wine? Substitute with additional chicken broth plus a splash of white wine vinegar or extra lemon juice to keep that brightness. If you’re not a Dijon fan, whole grain mustard adds a nice texture and flavor, or you can skip it entirely and add a pinch of dried herbs like thyme or tarragon instead.

Want to make this feel more substantial? Serve it over rice, orzo, or egg noodles so the sauce doesn’t go to waste. Roasted potatoes are excellent alongside, as are sautéed mushrooms or asparagus. A simple arugula salad with lemon vinaigrette balances the richness nicely.

The recipe serves four, but it’s easy to scale up for a dinner party. Just cook the chicken in batches and keep the finished pieces warm in a low oven while you make the sauce.

What’s your go-to weeknight fancy dish? Do you have a simplified version of a restaurant classic that saves your dinner routine? Share your secrets in the comments – we could all use more quick wins in the kitchen!