Recipe Overview
Why you’ll love it: These easy chicken cordon bleu kabobs are a super fun take on the traditional combination of chicken with ham. The Swiss cheese dipping sauce will keep you coming back for more.
How long it takes: 25 minutes
Equipment you’ll need: skewers, broiler, small saucepan
Servings: makes 6 kabobs, about 3 servings
easy chicken cordon bleu kabobs
A fresh look at a classic recipe. There’s a time and place for classic chicken cordon bleu but freshening things up is always a good idea, too. I’ve already done a healthier baked chicken cordon bleu, but isn’t everything just a little more fun on a stick? These fun and easy chicken cordon bleu kabobs are ready to serve in just 25 minutes, and kids think they are awesome! (Be sure to check out my chicken cordon bleu pasta, too! It’s an easy one pot pasta recipe.)
All the flavor you expect! Cubes of tender chicken are threaded on a skewer along with cubes of ham. The meat is seasoned with a mixture of Dijon mustard, a bit of maple syrup, and paprika before broiling. The creamy dipping sauce delivers the Swiss cheese component. (The sauce is so yummy! I like to serve it with other dishes, too, like baked potatoes or roasted cauliflower. It’s also great as a dipping sauce for homemade soft pretzel bites.)
Versatile. The kabobs can be grilled if you prefer cooking outside. Easy chicken cordon bleu kabobs are a popular appetizer idea, too. Simply use shorter skewers to make 12 kabobs instead of 6. The recipe can easily be doubled if you want to make more.
More Kabob Recipes
Easy Chicken Cordon Bleu Kabobs
Ingredients
For Skewers:
- 6 8-inch bamboo skewers (soak in water at least 30 minutes or overnight)
- 12 ounces boneless skinless chicken breasts (cut into 1-inch pieces)
- 6 ounces ham steak (cut into 1 inch cubes)
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
For Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup milk (2% or full fat is best)
- 1 teaspoon Dijon mustard
- 1 cup shredded Swiss cheese
Instructions
- Preheat broiler to 500°F or high. Line a broiler pan or rimmed sheet pan pan with foil and spray foil with nonstick spray.
- Thread chicken pieces and ham cubes onto skewers.6 8-inch bamboo skewers, 12 ounces boneless skinless chicken breasts, 6 ounces ham steak
- In a small bowl, combine Dijon mustard, maple syrup, olive oil, black pepper, and paprika. Brush mixture onto the kabobs.1 tablespoon Dijon mustard, 1 teaspoon pure maple syrup, 1 teaspoon olive oil, ¼ teaspoon ground black pepper, ¼ teaspoon paprika
- Broil kabobs for about 5 minutes, flip and continue to cook for 5 more minutes, or until chicken is cooked through.
- Meanwhile, for the sauce, melt butter in a small saucepan over medium heat. Whisk in butter and cook for 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add mustard. Continue to cook for 5 minutes or until thick. Reduce heat to low and stir in cheese, whisking until melted.2 tablespoons all-purpose flour, 2 tablespoons butter, 1 cup milk, 1 teaspoon Dijon mustard, 1 cup shredded Swiss cheese
- Taste, and add salt and pepper as desired.
- Serve dipping sauce immediately with chicken and ham kabobs.
Notes
- Appetizer idea: Use shorter skewers and make 12 kabobs instead of 6. Serve with dipping sauce. The recipe can easily be doubled if you want.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
My family down south would love this!
Perfect!
These are downright genius and so much easier than the traditional recipe. Love!
Looks delicious! Chicken cordon bleu was always one of my favorite dishes!
Thank you!
I totally think of the old fried outdated dish when I hear the term chicken cordon bleu. SO nice to see and updated and healthy spin on a classic!
Thanks!!!
tasty!
Don’t forget to remind people to soak the skewers if wooden ones are used.
Great tip! I lived life on the edge and skipped that, but it should probably be recommended. :)
EVERYTHING is more fun when it’s kebab-ified. it’s a fact. When I was a freshman in college the cafeteria specialty was chicken cordon blue. But I’ve got to say…this looks much better :)
Kebab-ified! I love you.
These are so fun and creative! I definitely have to try them!
Thanks Brianne! I hope you love them!
Kebobs are so much fun to eat! These look crazy good! Your dipping sauce is genius!
Thanks so much, Anna!
I love what you have done here! Such a fun and creative way to make a favorite classic meal! I bet kids are all over these! Everything is more fun on a stick right?! Great photos!
Thank you SO much!