Blackstone Chicken Cordon Bleu

Cheri Renee

Blackstone Chicken Cordon Bleu, no stuffing or rolling for this chicken cordon bleu recipe with a Dijon cream sauce all made on the griddle!

Prep Time 10

Cook Time 15

Course Main Course

Cuisine American

Servings 6

Calories 727 kcal

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)

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.

Keyword Blackstone, Chicken, Cordon Bleu, Dijon Cream Sauce, Dinner, Easy, Mothers' Day, Recipe