Giada de Laurentiis Brings Back Chicken Cordon Bleu With an Easy, Weeknight-Friendly Twist

There’s something about chicken cordon bleu that feels instantly nostalgic. Maybe it’s the layers of melty cheese, savory ham and golden seared chicken. Or maybe it’s just the name: fancy-sounding enough for a dinner party but still cozy enough for a weeknight meal. Either way, Giada De Laurentiis is bringing this retro favorite back, and according to her, it’s a family staple. “This is a recipe that goes way, way back,” she says in an episode of Giada at Home. “But what I love about it is that it’s easy to make and the kids love it.”

What is chicken cordon bleu?

French for “blue ribbon,” chicken cordon bleu originated as a riff on veal schnitzel, where meat is wrapped around cheese and ham and then breaded and fried. Traditionally, the dish involves pounded chicken breasts stuffed with ham and Swiss cheese. Over the years, it’s evolved into a comforting casserole-style dish popular in the U.S., especially in the ‘60s and ‘70s. Plus, it hits all the right notes for kids: crispy, gooey and packed with flavor.  

Giada’s version skips the breading for a faster, lighter take that still delivers all the classic flavor. She also simplifies things with her no-stuffing method: a quick sear, a creamy mustard sauce and a final broil that brings it all together in a single skillet. “I make this regularly, it’s one of my go-to dishes,” she says, “this meal is elegant but it’s also very hearty.”

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Giada’s tips for the best chicken cordon bleu

If you’ve never made chicken cordon bleu before, Giada’s approach is a great place to start. Here are her three top takeaways:

1. Sear first, broil later. Giada starts by seasoning her chicken breasts with salt, then searing them in olive oil until golden. “You don’t have to worry about cooking the chicken all the way through now,” she explains, “because we’re gonna cook it under the broiler as well.” This gives the chicken a crispy golden crust while ensuring it stays juicy inside.
2. Add a creamy, flavor-packed sauce. Instead of stuffing the chicken, Giada layers everything right on top, including a mascarpone-based cream sauce that’s spiked with grainy Dijon mustard. “It keeps the chicken moist and gives it more flavor,” she says. It also adds a tangy richness that pairs well with the melty cheese.
3. Keep it flexible. Giada sticks with traditional Swiss cheese and deli ham, but she encourages home cooks to play around with what they have. Don’t have Swiss? Try provolone or mozzarella. Want to use turkey instead of ham? Go for it. The broiler will still do its magic.

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Giada De Laurentiis’ chicken cordon bleu recipe

Whether you’re cooking for your family, guests or just yourself, this quick skillet dinner delivers all the comfort of the original with a little extra Italian flair. And the best part? It’s ready in just 15 minutes! Here’s Giada’s official recipe. 

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Ingredients:

• 4 (5-oz.) boneless skinless chicken breasts
• Salt, to taste
• 2 Tbs. olive oil
• 2 Tbs. mascarpone cheese
• 3 Tbs. whole grain Dijon mustard
• 4 slices Swiss or Emmentaler cheese
• 8 slices Black Forest ham (or other deli meat)

Directions:

• Total time: 15 minutes
• Yield: 4 servings 

1. Preheat the broiler to high, then season chicken breasts with salt on both sides.
2. In a small bowl, mix mascarpone cheese with Dijon mustard until smooth. Set aside.
3. In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts for four minutes, until golden brown. Flip and cook for two minutes more. Remove skillet from heat.
4. On each seared chicken breast, layer half a slice of Swiss cheese, two slices of ham, a dollop of the mascarpone-mustard mixture and top with another half slice of Swiss.
5. Transfer skillet to the oven and broil for two minutes, or until the cheese is melted and bubbling and the chicken is cooked through. Serve hot. 

Storage and reheating notes

If you have leftovers (which is a big “if”), Giada’s chicken cordon bleu makes for a great lunch. Store it in an airtight container in the fridge for up to three days. To reheat, place it in a 350° F oven for 10–12 minutes, or until warmed through. You can also microwave individual portions for a few minutes, though the broiled texture may soften slightly.