Imagine tender, golden-brown chicken stuffed with savory ham and melty Swiss cheese, all smothered in a creamy Dijon sauce. That’s exactly what you get with this Skillet Chicken Cordon Bleu! This recipe brings the classic restaurant favorite to your kitchen with a simple skillet method. Perfect for a cozy family dinner or an impressive date night meal, this dish is sure to become a new favorite. Let’s get cooking!
Why You’ll Love This Recipe
- Easy Skillet Method: No need for complicated techniques; everything is made in one skillet.
- Classic Flavors: Enjoy the timeless combination of chicken, ham, Swiss cheese, and creamy Dijon sauce.
- Impressive Yet Simple: Looks and tastes like a gourmet meal, but it’s surprisingly easy to make.
- Perfect for Any Occasion: Ideal for family dinners, special occasions, or a fancy weeknight meal.
Ingredients
- Boneless Skinless Chicken Breasts: The base of the dish, providing a tender and lean protein.
- Large Egg and Milk: Used for the egg wash, helping the breadcrumbs adhere to the chicken.
- Panko Breadcrumbs: Adds a crispy, golden-brown coating to the chicken.
- All-Purpose Flour: Used for breading and thickening the sauce.
- Salt, Garlic Powder, Onion Powder, Pepper: Seasonings that enhance the flavor of the chicken.
- Olive Oil: Used for cooking the chicken, adding richness and preventing sticking.
- Thinly Sliced Deli Ham: Adds a savory, salty flavor to the chicken filling.
- Swiss Cheese: Provides a melty, nutty, and slightly sweet flavor.
- Unsalted Butter: Adds richness to the sauce.
- Chicken Broth: Forms the base of the creamy sauce.
- Heavy Cream: Adds richness and creaminess to the sauce.
- Dijon Mustard: Adds a tangy, sharp flavor to the sauce.
- Thyme: Adds an earthy, aromatic flavor to the sauce.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Skillet Chicken Cordon Bleu
Step 1: Prepare the Chicken
Pound the chicken breasts until they are uniformly about ½ inch thick.
Step 2: Bread the Chicken
Whisk together the egg and milk in one bowl and the breadcrumbs, flour, and seasonings in another. Dip each chicken breast in the egg mixture, then coat in the flour mixture.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side until cooked through.
Step 4: Make the Sauce
Remove the chicken from the skillet. Melt butter in the skillet and whisk in flour to create a paste. Slowly add chicken broth and heavy cream, whisking continuously. Add Dijon mustard, thyme, salt, and pepper.
Step 5: Assemble and Finish
Add the chicken back to the skillet. Place a slice of ham and Swiss cheese on each chicken breast. Cover and cook until the cheese melts.
Step 6: Serve
Remove from heat and serve immediately.
Pro Tips for Making the Recipe
- Pound the Chicken Evenly: Ensure the chicken cooks evenly by pounding it to a uniform thickness.
- Don’t Overcrowd the Skillet: Cook the chicken in batches to ensure even browning and cooking.
- Whisk the Sauce Continuously: Prevent the sauce from breaking by whisking continuously while adding the liquids.
- Use Quality Ingredients: Opt for high-quality ham and Swiss cheese for the best flavor.
How to Serve Skillet Chicken Cordon Bleu
- Side Dishes: Serve with mashed potatoes, roasted vegetables, or a side salad.
- Garnish: Garnish with fresh parsley or thyme for added freshness.
- Wine Pairing: Pair with a crisp white wine like Chardonnay or Pinot Grigio.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of chicken broth or cream if the sauce has thickened too much.
FAQs
1. Can I use a different type of cheese?
Yes, you can use other melting cheeses like Gruyère, mozzarella, or provolone.
2. Can I use a different type of ham?
Yes, you can use smoked ham, honey ham, or even turkey ham.
3. Can I bake the chicken instead of pan-frying?
Yes, you can bake the breaded chicken in a preheated oven at 375°F for 20-25 minutes, then add it to the sauce.
4. Can I add other seasonings to the sauce?
Absolutely! You can add a pinch of nutmeg, a dash of white pepper, or a squeeze of lemon juice to enhance the sauce’s flavor.
Print
Skillet Chicken Cordon Bleu Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Skillet Chicken Cordon Bleu recipe brings a classic dish to your weeknight dinner table with ease. Tender chicken breasts, stuffed with ham and Swiss cheese, are breaded and pan-fried to golden perfection, then simmered in a creamy Dijon mustard sauce. It’s a comforting and elegant meal that’s surprisingly simple to prepare.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts, about 3-4 pounds
- 1 large egg
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 4 slices thinly sliced deli ham
- 4 slices Swiss cheese
Sauce:
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare Chicken: Using a meat tenderizer, pound the chicken breasts until they are uniformly about ½ inch thick.
- Breading Station: In a bowl, whisk together the egg and milk; in a separate large bowl, whisk together the breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
- Bread Chicken: Dip each prepared breast first in the egg mixture, allowing any excess to drip off, then coat in the flour mixture. Set the breaded breasts aside.
- Cook Chicken: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Place 2 chicken breasts into the skillet and cook for 4-5 minutes on each side until the chicken is cooked through. Repeat with the remaining two tablespoons of oil and battered breasts.
- Remove Chicken: Remove the cooked chicken from the skillet.
- Make Sauce: Melt the butter in the skillet and whisk the flour into the butter, creating a paste.
- Add Liquids: Slowly add in the chicken broth and heavy cream, whisking continually to keep the sauce from breaking.
- Season Sauce: Once the cream and broth are incorporated completely and you have a smooth gravy, add in the Dijon mustard, thyme, salt, and pepper. Whisk to combine, then reduce the heat to low.
- Assemble Cordon Bleu: Add the chicken back to the skillet in the sauce, and place one slice of ham and one slice of cheese on each chicken breast.
- Melt Cheese: Cover the skillet and cook for about 5 minutes, until the cheese is melted. Remove from heat and serve.
Notes
- When adding the liquid to the butter and flour paste, slowly add about ½ cup at a time, whisking continually until that amount of liquid has been incorporated. Adding liquid in too quickly will break the sauce, which means the paste won’t combine with the liquid.
- If your skillet is large enough to fry all four chicken breasts at once, you can do that in one step. I like to do it in 2 batches so I can be sure each breast is evenly cooked.
- You can use other types of cheese such as provolone or gruyere.
- You can also use turkey instead of ham.
Nutrition
- Serving Size: 1 serving
- Calories: 600kcal
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg
