Blackstone Chicken Cordon Bleu
With Mother’s Day next week, I wanted to recreate one of my mom’s recipes on the griddle. An all-time favorite meal she made when I was a kid was chicken cordon bleu, so I altered her recipe slightly to make Blackstone Chicken Cordon Bleu.
This is her original recipe handwritten on a “well-seasoned” index card 🙂
The best part of my mom’s chicken cordon bleu is her Dijon cream sauce, which we are also making with a few minor changes on the Blackstone griddle.
How to make Blackstone Chicken Cordon Bleu
Start with some thin cut chicken breasts, deli sliced ham, and Swiss cheese.
And some heavy cream and Dijon mustard for the cream sauce.
Lots of butter, paprika, and Italian seasoning, or we are using the Blackstone Tuscan Herb seasoning.
First put 3 tablespoons of flour in a shallow dish and season with kosher salt, pepper, Italian seasoning, and paprika.
Mix until combined and coat each thin cut chicken breast in the seasoned flour on both sides.
Well of course I HAD to have my mom join me in recreating her own dish 🙂
In addition to her chicken cordon bleu, we are also making my grandma’s lemon basil carrot recipe!
Preheat the griddle to medium and place a cast iron skillet on the Blackstone.
Add some butter and once melted pour in a pint of heavy cream.
Also 2 tablespoons Dijon mustard, kosher salt, pepper, Italian seasoning, and paprika.
Whisk this as it comes to a boil.
Keep whisking as the sauce bubbles for about 5 minutes.
Be sure to have an oven mitt for handling the skillet.
Then scoot the cast iron skillet with the sauce to the side edge of the Blackstone where it will stay warm but stop bubbling.
Add some cooking oil of choice and the floured, seasoned chicken breasts.
Cook the chicken for about 5 minutes, flipping a few times.
Then add some pieces of butter to both the chicken breasts and the griddle.
My mom says this is the secret to making her recipe the best, and I agree!
And continue flipping and cooking the chicken in the butter for about another 5 minutes.
We also continued to flip the carrots a few times.
Finally add some sliced ham and Swiss cheese to the chicken.
We also added butter, lemon juice, basil, kosher salt, and pepper to the carrots.
Cover the chicken with a melting dome or griddle lid until the cheese melts.
Serve Blackstone Chicken Cordon Bleu with the Dijon cream sauce right over top 🙂
What a fun evening cooking with my mom and making her recipe, and an added bonus making my grandmas’s recipe as well.
My dad and sister came over to join in the fun as well, and be our taste testers 😉
Happy Mother’s Day!!
If you like Blackstone Chicken Cordon Bleu, you might also like these griddle recipes…
Blackstone Chicken Parmesan Sloppy Joes
Blackstone Alice Springs Chicken
And Blackstone Harissa Chicken Burgers
Blackstone Balsamic Chicken Stir Fry
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Chicken Cordon Bleu
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
- Cast-iron skillet
Ingredients
- 3 tablespoons all-purpose flour
- kosher salt, pepper, paprika, Italian seasoning (I used Blackstone Tuscan Herb seasoning)
- 6 thin cut chicken breasts
- cooking oil of choice
- 4 tablespoons butter cut into smaller cubes
- 1 pint heavy cream
- 2 tablespoons Dijon mustard
- 6 slices deli ham
- 6 slices Swiss cheese (if using thin sliced, use 12 slices)
Instructions
- Put the flour in a shallow plate or bowl. Season with kosher salt, pepper, paprika, and Italian seasoning, toss until combined.
- Coat each piece of chicken in the seasoned flour on both sides and set aside. Preheat your griddle to medium.
- Place a 10-inch cast iron skillet on the griddle. Add 1 tablespoon of the butter and once melted add heavy cream, Dijon mustard, kosher salt, pepper, paprika, and Italian seasoning. Whisk this as it comes to a boil, stir as it bubbles for 5 minutes and scoot to edge of griddle where it will stay warm and continue to thicken.Note: Use a towel or oven mitt when handling the cast iron skillet.
- Add cooking oil and the floured chicken. Cook 5 minutes, flipping a few times. Add remaining cubes of butter on top of each chicken breast and some on the griddle next to the chicken. Continue cooking and flipping chicken in the butter for another 4 to 5 minutes.
- Continue whisking the Dijon sauce a few times, taste for seasoning and add more kosher salt, pepper, and/or Italian seasoning if needed. Place a piece of ham and Swiss cheese on each chicken breast.
- Cover chicken with a melting dome or griddle lid until cheese is melted. Serve chicken topped with the Dijon cream sauce.
My new Blackstone Griddle Cookbook is now available on Amazon!
You May Also Like
Blackstone Scallops with Chorizo and Corn
Blackstone Harissa Chicken Burgers
