Open Faced Chicken Cordon Bleu

5 from 17 votes

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I call this my “skinny” version of the classic chicken cordon bleu. This one pan Open Faced Chicken Cordon Bleu has the ham, cheese and dijon, but isn’t breaded and fried. Check out the new video to see how to make it. This bakes open-faced and is on the table in under 30 minutes.

I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked! keviniscooking.com

I’ve got you covered if you’re looking for a quick and easy mid-week dinner that I’m sure the kids would love, too.

While the traditional Chicken Cordon Bleu is a delicious breaded piece of chicken stuffed and rolled, then pan fried to a crunchy golden brown, this version skips the breading, is made open faced and heads into a healthier direction.

Don’t get me wrong, I love a good, crunchy cordon bleu, like my Baked Chicken Cordon Bleu with Maple Dijon , but I make this Open Faced Chicken Cordon Bleu every once in a while for a quick and delicious dinner that’s on the table in 30 minutes. Serve with a side salad and you’re good to go.

I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked! keviniscooking.com

Plus, this is all made in one pan so clean up is a cinch.

To keep it a light lunch, slice each chicken breast horizontally for 4 pieces if the chicken breasts are large.

I love the quickly browned chicken that has dijon mustard slathered on top and slices of ham and Swiss cheese all warm and gooey on top. A quick pop in the oven to finish off and lunch or dinner is served. Enjoy!

I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked! keviniscooking.com

 

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I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked! keviniscooking.com

Open Faced Chicken Cordon Bleu

5 from 17 votes
I call this one pan Open Faced Chicken Cordon Bleu my "skinny" version of the classic. With ham, Swiss and dijon, it isn't breaded and fried, it gets baked!
Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

Instructions 

  • Preheat oven to 350°F. Pound chicken breast to flatten to 1/2" or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour.
  • In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes.
  • Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately.

Video

Notes

1. If large chicken breasts, slice horizontally for 4 pieces of chicken about 1/2" thick.
2. I often times pick up lunch meat sliced ham and it is super thin and small. I use 3-4 pieces or use 1 large slice from deli.
3. I often times pick up lunch sliced cheese and it is super thin and small. I use 2-3 pieces or use 1 large slice from deli.
 

Nutrition

Calories: 378kcal | Carbohydrates: 6.3g | Protein: 31.2g | Fat: 24g | Saturated Fat: 10.5g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 105.6mg | Sodium: 482.9mg | Fiber: 0.9g | Sugar: 0.5g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, French, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

 

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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53 Comments

  1. 5 stars
    Excellent, so much easier and faster than traditional cordon bleu. The brushed on mustard was a nice touch! I did add a dipping sauce of 50/50 honey and mustard with some ancho powder to taste. Thank you for sharing!

  2. 5 stars
    I’m making this for the second time in ten days. Absolutely delicious. Loved the addition of mustard. It’s now a standard at our house.

  3. 5 stars
    Just made this tonight, and it was really good! I loved that it was so much easier/quicker than the traditional chicken cordon bleu, and of course healthier, without the breading/chilling/frying stages! Also, I loved the addition of Dijon mustard (added a little honey mustard due to my family’s preferences)- great added flavor! Additionally, I can almost never keep the cheese inside the chicken whenever I make the traditional version; this version is great because all the cheese stays right on the chicken! I will definitely keep this recipe for future reference. Thank you!

  4. 5 stars
    3rd time I made this and it’s still just as easy and tasty. I prefer using uncurred ham but that’s just me.

  5. 5 stars
    THIS is by far the best Chicken Cordon Bleu recipe I have ever made. Kudos to you. Easy to make, easy to reduce the size when only cooking for 2. Absolutely the most delicious ever. I’m 66 years old & I think I just found my go to meal. Thank you!