Creamy Chicken Cordon Bleu Skillet | Low Carb & THM S
This creamy Chicken Cordon Bleu Skillet has tender chicken, ham, Swiss cheese, and Dijon in an easy low-carb sauce. A simple THM S weeknight dinner.
Servings 6
Ingredients
- 1 1/2 Lb Chicken Breasts, cut into bite sized pieces
- 1 C Diced Ham I used lunch meat
- 1 T Oil
- 3/4 t Salt
- 3/4 t Pepper
- 3/4 t Garlic Powder
- 1/2 t Onion Powder
- 1/2 t Smoked Paprika
- 1 T Minced Garlic
- 3/4 C Chicken Broth
- 4 oz Reduced Fat Cream Cheese
- 1/2 C Non-fat Greek Yogurt
- 1 1/2 T Dijon Mustard
- 3/4 C Shredded Swiss I used leftover sandwich slices and cut into pieces
- 2-3 T Parmesan Cheese I used the green container
- 1/4 C Unsweetened Almond milk, or more This helps thin it out at the end
- Dried parsley for garnish
Instructions
- Season the chicken with salt, black pepper, garlic powder, paprika, and onion powder. Heat a large skillet over medium-high heat and add the olive oil.
- Add the chicken to the hot skillet and cook until browned and mostly cooked through. Remove the chicken from the skillet and set aside.
- Add the diced ham to the skillet and heat for 2 to 3 minutes. Remove and place with the chicken.
- Add the chicken broth and minced garlic to the skillet. Scrape up the browned bits from the bottom and allow the broth to simmer for 1 to 2 minutes. Reduce the heat and add the cream cheese. Stir until melted and smooth.
- Stir in the Dijon mustard.
- Add the Swiss cheese and optional Parmesan. Stir until melted and creamy.
- This where I added the almond milk. The mixture was too thick and stringy.
- Turn the heat to low and gently stir in the Greek yogurt.
- Add the chicken and ham back to the skillet. The mixture was still a little thick.
- Add more almond milk if needed.
- Serve as desired.
