I reinvented the classic into a one-pan, open-faced skinny Baked Chicken Cordon Bleu with ham, Swiss and Dijon that skips breading and frying, and I use one unexpected pantry trick that streamlines the whole dish.
I call this one pan Open Faced Chicken Cordon Bleu my skinny version of the classic. I kept the idea of ham and a smear of Dijon mustard so you still get that familiar punch, but I bake it instead of frying and it somehow feels smarter.
I kept messing with timing till it behaved, and now it lives in my weeknight rotation because it’s fast and kind of clever. It sits right between Baked Chicken Cordon Bleu nostalgia and easy Chicken Main Dishes practicality, and honestly you’ll want to test if the oven trick really tricks your taste buds.
Ingredients
- Chicken breasts, lean protein, low carbs, filling, keeps dish hearty but can dry out.
- Deli ham, adds salty savory flavor and protein but can be higher in sodium.
- Swiss cheese, creamy melt, brings calcium and fat, gives nutty mild tang to each bite.
- Dijon mustard, bright sharp tang, very low calories, cuts richness and adds zip.
- Olive oil, monounsaturated fat, heart friendly, helps brown chicken and carry flavors.
- Chicken broth, adds moisture and savory depth with minimal calories, keeps meat juicy.
- Parsley, fresh herb, adds color and mild bright flavor, offers small amounts vitamins.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 to 1 1/4 lb)
- 8 thin slices deli ham (about 6 to 8 oz)
- 4 slices Swiss cheese (about 4 oz)
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/4 cup low sodium chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1 tbsp chopped fresh parsley
- nonstick cooking spray (just a little)
How to Make this
1. Preheat oven to 375 F and lightly coat a baking dish or ovenproof skillet with nonstick cooking spray.
2. If breasts are uneven, place each between plastic wrap and gently pound to about 1/2 inch thick so they cook evenly.
3. Season both sides of the chicken with the 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.
4. Spread the 2 tbsp Dijon mustard evenly over the top of the 4 breasts (about 1/2 tbsp each), then top each breast with 2 slices of deli ham folded or layered to fit and finally one slice of Swiss cheese.
5. Arrange the topped breasts in a single layer in the prepared pan, drizzle the 1 tbsp olive oil over them so they brown a little, and pour the 1/4 cup low sodium chicken broth into the pan around the chicken (not over the cheese) to keep things moist.
6. Bake uncovered for about 20 to 25 minutes, or until the thickest part of the chicken reaches 165 F; if the cheese needs color, pop it under the broiler 1 to 2 minutes but watch it close so it dont burn.
7. Remove from oven and let the chicken rest 3 to 5 minutes so juices settle; spoon a little of the pan juices over each breast if you like.
8. Sprinkle with the 1 tbsp chopped fresh parsley and serve warm.
Equipment Needed
1. Ovenproof baking dish or ovenproof skillet (about 9×13)
2. Plastic wrap
3. Meat mallet or rolling pin to pound breasts
4. Instant read thermometer
5. Measuring spoons
6. 1/4 cup measuring cup
7. Small bowl and spoon for the Dijon
8. Tongs or a spatula
9. Cutting board and a sharp knife
10. Oven mitts — watch the hot pan when you take it out
FAQ
Open Faced Chicken Cordon Bleu Recipe Substitutions and Variations
- Chicken breasts: swap for boneless turkey cutlets or boneless skinless chicken thighs. Turkey keeps shape and eats similar, thighs are juicier but may need a little longer to cook.
- Deli ham: swap for prosciutto or thin sliced smoked turkey. Prosciutto is saltier and more delicate, smoked turkey reduces sodium if you want lighter.
- Swiss cheese: swap for Gruyere, Jarlsberg or provolone. Gruyere melts beautifully and adds a nuttier flavor, provolone is milder and melts well.
- Dijon mustard: swap for whole grain mustard or yellow mustard plus a splash of white wine vinegar. Whole grain gives texture, the vinegar trick mimics Dijon if youre out.
Pro Tips
1. Pound the breasts so theyre even and let them sit at room temp a bit before cooking. Dont overdo it or youll end up with mushy meat, but if theyre uneven some will dry out while others are underdone.
2. Pin the ham and cheese in place with toothpicks or fold the ham tight so it wont slide off when you move the pan. Smearing the mustard under the ham helps it stick better and keeps the cheese from sliding off too.
3. If you want better color and flavor brown the chicken quickly in a hot skillet then finish in the oven. Broiling at the end gives a great crust but watch it closely or itll burn fast.
4. Use an instant read thermometer and pull the chicken as soon as it hits the safe temp, then let it rest a few minutes. Spoon a little of the pan juices or a quick pan sauce over each piece when serving, it makes the whole dish taste restaurant level.
Open Faced Chicken Cordon Bleu Recipe
I reinvented the classic into a one-pan, open-faced skinny Baked Chicken Cordon Bleu with ham, Swiss and Dijon that skips breading and frying, and I use one unexpected pantry trick that streamlines the whole dish.
4
servings
424
kcal
Equipment: 1. Ovenproof baking dish or ovenproof skillet (about 9×13)
2. Plastic wrap
3. Meat mallet or rolling pin to pound breasts
4. Instant read thermometer
5. Measuring spoons
6. 1/4 cup measuring cup
7. Small bowl and spoon for the Dijon
8. Tongs or a spatula
9. Cutting board and a sharp knife
10. Oven mitts — watch the hot pan when you take it out
Ingredients
4 boneless skinless chicken breasts (about 1 to 1 1/4 lb)
8 thin slices deli ham (about 6 to 8 oz)
4 slices Swiss cheese (about 4 oz)
2 tbsp Dijon mustard
1 tbsp olive oil
1/4 cup low sodium chicken broth
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1 tbsp chopped fresh parsley
nonstick cooking spray (just a little)
Directions
- Preheat oven to 375 F and lightly coat a baking dish or ovenproof skillet with nonstick cooking spray.
- If breasts are uneven, place each between plastic wrap and gently pound to about 1/2 inch thick so they cook evenly.
- Season both sides of the chicken with the 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.
- Spread the 2 tbsp Dijon mustard evenly over the top of the 4 breasts (about 1/2 tbsp each), then top each breast with 2 slices of deli ham folded or layered to fit and finally one slice of Swiss cheese.
- Arrange the topped breasts in a single layer in the prepared pan, drizzle the 1 tbsp olive oil over them so they brown a little, and pour the 1/4 cup low sodium chicken broth into the pan around the chicken (not over the cheese) to keep things moist.
- Bake uncovered for about 20 to 25 minutes, or until the thickest part of the chicken reaches 165 F; if the cheese needs color, pop it under the broiler 1 to 2 minutes but watch it close so it dont burn.
- Remove from oven and let the chicken rest 3 to 5 minutes so juices settle; spoon a little of the pan juices over each breast if you like.
- Sprinkle with the 1 tbsp chopped fresh parsley and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 228g
- Total number of serves: 4
- Calories: 424kcal
- Fat: 19.5g
- Saturated Fat: 8g
- Trans Fat: 0.2g
- Polyunsaturated: 1.25g
- Monounsaturated: 7.8g
- Cholesterol: 157mg
- Sodium: 851mg
- Potassium: 532mg
- Carbohydrates: 1.8g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 55.3g
- Vitamin A: 250IU
- Vitamin C: 1mg
- Calcium: 270mg
- Iron: 1.6mg
