If you’ve ever tried to make traditional cordon bleu on a busy weeknight, you know it can be… a bit much. Rolling the chicken, breading it, trying to keep the cheese from oozing out everywhere—it’s delicious, but it’s a production. This Deconstructed Chicken Cordon Bleu keeps all the flavors you love tender chicken, savory ham, melty Swiss cheese, and a punchy Dijon kick but skips the fuss. No rolling, no deep frying, just straightforward steps and ingredients you probably already have in the fridge.
I like to make this when I want something cozy but don’t want to spend all night in the kitchen. It’s also one of those meals that somehow feels a little special, even when it’s just Tuesday.
Ingredients Needed For This Deconstructed Chicken Cordon Bleu
This deconstructed chicken cordon bleu recipe uses just a few simple ingredients, but each one brings something important to the table. Here’s what you’ll need and a few notes on substitutions if you’re missing anything:
- 2 chicken breasts
I like to slice them in half lengthwise to make four thinner cutlets. They cook faster and more evenly that way. You can also gently pound them with a rolling pin or meat mallet to get them even thinner. - ½ tsp salt + ½ tsp black pepper
Nothing fancy here—just seasoning to bring out the flavor of the chicken. You can add a pinch of garlic powder if you like. - 2 tbsp all-purpose flour
This gives the chicken a light, golden crust when seared. It’s not a heavy breading, just enough to help it brown nicely. - 1 tbsp olive oil + 1 tbsp butter
The combo gives you flavor and an even sear. The butter adds richness, while the oil helps keep the butter from burning. - 2 tbsp Dijon mustard
This adds that signature cordon bleu flavor—sharp, tangy, and just a little bold. It balances the richness of the cheese and ham. - 4 slices deli ham
Go for something you’d want to eat on its own. I’ve used honey ham, smoked ham, and even leftover holiday ham slices. They all work beautifully. - 4 slices Swiss cheese
Swiss melts beautifully and has a mild, nutty flavor that really ties everything together. Gruyère is also amazing if you want to take it up a notch.
Step-by-Step Instructions
1. Prepare the chicken.
Start by slicing each chicken breast in half horizontally, so you end up with four thin fillets. Pat them dry with paper towels—this helps them brown better—and season both sides with salt and pepper.
2. Dredge lightly in flour.
Place the flour in a shallow bowl and gently dredge each piece of chicken so it’s lightly coated. Shake off the excess. You’re not going for a thick crust—just a dusting to help with browning.
3. Sear the chicken.
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted and the pan is hot, add the chicken. Cook for about 3 to 4 minutes per side, until golden and cooked through. Depending on thickness, you may need a minute more or less. Set the chicken aside on a plate.
4. Layer the toppings.
Preheat your broiler. Place the seared chicken pieces on a foil-lined baking sheet. Spread about half a tablespoon of Dijon mustard over the top of each piece. Then lay a slice of ham on top, followed by a slice of Swiss cheese.
5. Broil until bubbly.
Slide the tray under the broiler for 2 to 3 minutes—just long enough to melt the cheese and get a little golden browning on the edges. Keep a close eye; broilers go fast.
6. Serve warm.
I like to spoon a little of the melted Dijon and cheese that drips onto the pan back over the chicken—it’s too good to waste.
What Makes This Recipe Work
There’s a reason this deconstructed cordon bleu chicken recipe gets requested often in our house, especially when we want something that feels a little fancy without much effort. Here’s why I love it:
- It keeps the spirit of classic cordon bleu without the work.
All the flavors are here, but we’re skipping the rolling and deep frying. It’s a little more rustic, and honestly? I like it better this way. - It’s perfect for weeknights.
From fridge to table in about 30 minutes, with minimal cleanup. - It’s naturally low-carb.
If that matters to you, this is a great dinner option without relying on pasta or bread. - Great leftovers.
The flavors hold up beautifully the next day. Sometimes I chop the leftovers and toss them into a salad with mustard vinaigrette.
Variations & Ideas
This recipe is super flexible, so feel free to make it your own. A few variations we’ve tried (and loved):
- Make it a casserole.
Slice the cooked chicken, layer it in a baking dish with the ham and cheese, and bake everything together until bubbly. It becomes a cozy chicken breast casserole that’s easy to scoop and serve. - Add a creamy cordon bleu sauce.
Want to dress it up? Whisk together 1 tbsp butter, 1 tbsp flour, 1 cup milk, and a spoonful of Dijon. Let it thicken into a simple white sauce, then drizzle it over the finished dish. It’s a game-changer. - Serve it open-faced on toast.
This makes an incredible open faced chicken cordon bleu sandwich on sourdough or toasted brioche. Perfect for brunch or a cozy lunch. - Make it crispy.
Sprinkle a little panko or crushed crackers over the cheese before broiling for a golden crunch.
Make-Ahead & Storage Tips For This Deconstructed Chicken Cordon Bleu
This dish actually works really well for prepping ahead:
- Make ahead:
You can cook the chicken and assemble the layers (mustard, ham, cheese) up to a day ahead. Keep everything covered in the fridge, then broil just before serving. - Storing leftovers:
Store in an airtight container in the fridge for up to 3 days. The chicken stays tender, and the cheese can be gently reheated without getting rubbery. - Reheating:
Reheat in a 350°F oven for 10–12 minutes, or in the microwave on 50% power in 30-second bursts. I prefer the oven for texture.
Frequently Asked Questions
Can I use different cheese?
Absolutely. Swiss is traditional, but Gruyère or provolone are great options. Even a sharp white cheddar works if you want a little bite.
What kind of ham should I use?
Use whatever you like to eat. Deli-sliced honey ham, black forest ham, or even leftover spiral ham all work. Just avoid anything too thick or overly wet.
Is this freezer-friendly?
You can freeze it after cooking and assembling. Just wrap each portion tightly and reheat from frozen in a 375°F oven for 20–25 minutes.
What sides go well with it?
We love this with roasted green beans, mashed potatoes, or a simple salad. It also pairs well with rice pilaf or sautéed asparagus.
Is this kid-friendly?
Definitely. If your kids are mustard-averse, just skip the Dijon on theirs. Everything else is mild and comforting.
This deconstructed version of chicken cordon bleu has become one of those recipes I turn to when I want to cook something that feels thoughtful but doesn’t leave me with a pile of dishes. It’s simple, flavorful, and adaptable, just the kind of meal I like to share with family, or even make ahead for a friend in need of comfort food.
Whether you serve it as part of a chicken casserole recipe or turn it into a fun open-faced sandwich, I hope it finds a spot in your kitchen too. And if you try it, I’d truly love to hear how it turned out for you.
Let me know if you’d like a printable version or a step-by-step photo guide—I’m happy to share.
Deconstructed Chicken Cordon Bleu Recipe
Ingredients
Deconstructed Chicken Cordon Bleu – Ingredient List
Optional:
Instructions
Step-by-Step Instructions (With Tips)
1. Prepare the chicken.
-
Start by slicing each chicken breast in half horizontally, so you end up with four thin fillets. Pat them dry with paper towels—this helps them brown better—and season both sides with salt and pepper.
2. Dredge lightly in flour.
-
Place the flour in a shallow bowl and gently dredge each piece of chicken so it’s lightly coated. Shake off the excess. You’re not going for a thick crust—just a dusting to help with browning.
3. Sear the chicken.
-
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is melted and the pan is hot, add the chicken. Cook for about 3 to 4 minutes per side, until golden and cooked through. Depending on thickness, you may need a minute more or less. Set the chicken aside on a plate.
4. Layer the toppings.
-
Preheat your broiler. Place the seared chicken pieces on a foil-lined baking sheet. Spread about half a tablespoon of Dijon mustard over the top of each piece. Then lay a slice of ham on top, followed by a slice of Swiss cheese.
5. Broil until bubbly.
-
Slide the tray under the broiler for 2 to 3 minutes—just long enough to melt the cheese and get a little golden browning on the edges. Keep a close eye; broilers go fast.
6. Serve warm.
-
I like to spoon a little of the melted Dijon and cheese that drips onto the pan back over the chicken—it’s too good to waste.
