If you are on the hunt for a deliciously satisfying meal that brings a touch of French-inspired elegance to your dinner table, look no further than this sensational Skillet Chicken Cordon Bleu Recipe. Every bite is a perfect harmony of crispy, tender chicken wrapped around savory ham and melted Swiss cheese, all smothered in a luscious creamy sauce that will have you reaching for seconds. This dish truly elevates weeknight dining with its comforting flavors and straightforward preparation, making it a favorite to share with family and friends.
Ingredients You’ll Need
The magic of this Skillet Chicken Cordon Bleu Recipe lies in its simple but essential ingredients. Each one plays a vital role—whether adding crispy texture, rich flavor, or velvety sauce—that come together to create a dish that tastes far more complex than the effort it takes.
- Boneless skinless chicken breasts: The star of the dish, pounded thin for even cooking and easy wrapping.
- Large egg and milk: These binders help the breadcrumb coating stick perfectly to the chicken.
- Panko breadcrumbs: Offer a crunchy, golden crust that contrasts beautifully with the tender interior.
- All-purpose flour: Used both in the breading and the sauce to create that perfect texture.
- Seasonings (salt, garlic powder, onion powder, pepper): Bring depth and a subtle kick for balanced flavor.
- Olive oil and unsalted butter: Essential for cooking the chicken and creating a rich, silky sauce.
- Deli ham and Swiss cheese: Classic filling ingredients that make the Cordon Bleu unmistakably delicious.
- Chicken broth, heavy cream, Dijon mustard, thyme: These combine to form a smooth, aromatic sauce that takes this recipe to the next level.
How to Make Skillet Chicken Cordon Bleu Recipe
Step 1: Prepare the Chicken
Start by tenderizing your chicken breasts until they are evenly about half an inch thick. This not only ensures quick, even cooking but also creates the perfect canvas for rolling and wrapping later on.
Step 2: Set Up the Breading Station
Whisk together the egg and milk in one bowl—this will moisten the chicken and help the coating stick. Then mix the panko breadcrumbs, flour, salt, garlic powder, onion powder, and pepper in a separate dish to create a well-seasoned crust.
Step 3: Bread the Chicken
Dip each chicken breast into the egg mixture, letting the excess drip off, before pressing it firmly into the breadcrumb mixture. This double step is key to getting a crispy, flavorful coating that stays put during cooking.
Step 4: Cook the Chicken
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Cook two chicken breasts at a time for around 4 to 5 minutes on each side, until they turn a beautiful golden brown and are cooked through. Repeat with the remaining oil and chicken.
Step 5: Make the Creamy Sauce
Remove the chicken breasts and keep them warm. Melt the butter in the same skillet and whisk in the flour to form a roux—a rich base for the sauce. Slowly stir in chicken broth and heavy cream, whisking constantly to keep it silky and smooth, then season with Dijon mustard, thyme, salt, and pepper. Reduce the heat to low and let it gently thicken.
Step 6: Assemble and Melt the Cheese
Return the chicken breasts to the skillet, nestling them into the velvety sauce. Place a slice of ham and Swiss cheese on top of each breast, cover the skillet, and cook just until the cheese has melted—about five minutes. This finishing touch locks in all those wonderful flavors.
How to Serve Skillet Chicken Cordon Bleu Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme can add a burst of color and herbaceous brightness that complements the creamy sauce beautifully. You might also consider a light dusting of paprika for a subtle smoky depth.
Side Dishes
This dish pairs wonderfully with steamed green beans, buttered asparagus, or a crisp Caesar salad to lighten the richness. For a comforting touch, creamy mashed potatoes or buttery egg noodles work perfectly to soak up any extra sauce on your plate.
Creative Ways to Present
Try serving each chicken breast on a bed of wilted spinach or alongside roasted baby potatoes for an elegant plate. You can also slice the roulades crosswise and arrange them for a striking display that shows off the ham and cheese layers inside.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Chicken Cordon Bleu Recipe keeps well in an airtight container in the refrigerator for up to three days. The sauce may thicken as it chills, but a quick reheat with a splash of broth or cream will bring it back to silky perfection.
Freezing
You can freeze cooked chicken individually wrapped in plastic wrap and stored in a freezer bag for up to two months. To maintain the best texture, consider freezing the sauce separately and combining them when reheating.
Reheating
Reheat leftovers gently in a covered skillet over low heat to prevent drying out. Adding a little bit of chicken broth or cream while warming helps restore the luscious texture of the sauce, making your leftovers taste almost as good as fresh.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is traditional for Chicken Cordon Bleu, Gruyère, mozzarella, or even cheddar can add a unique twist to the dish without sacrificing creaminess or meltiness.
What if I don’t have panko breadcrumbs?
If panko isn’t on hand, regular breadcrumbs or crushed crackers make a great substitute to add crunch. For a lighter option, you can even use ground almonds or cornflakes for a bit of texture and flavor variety.
Is it necessary to pound the chicken breasts?
Pounding ensures the chicken cooks evenly and is thin enough to roll or layer effectively. It also helps tenderize the meat. If you skip this step, you risk uneven cooking and a tougher texture.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free flour and breadcrumbs to adapt the recipe. Most other ingredients are naturally gluten-free, so this substitution won’t impact the taste or texture.
What can I do if the sauce is too thick?
Just whisk in a bit more chicken broth or cream to thin it out to your desired consistency. Take your time to stir gently on low heat for a smooth, perfect sauce every time.
Final Thoughts
This Skillet Chicken Cordon Bleu Recipe is one of those dishes you’ll love making again and again. It balances crispy textures with creamy, savory flavors in a way that feels both special and approachable. I can’t wait for you to try it and share the joy it brings around your table!
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Skillet Chicken Cordon Bleu Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-American
Description
This Skillet Chicken Cordon Bleu recipe features juicy, tender chicken breasts pounded thin and coated in a flavorful breadcrumb mixture, then pan-fried to golden perfection. Finished with a creamy, savory Dijon mustard and thyme sauce, and layered with ham and melted Swiss cheese, it’s a delicious, comforting dish that can be prepared entirely on the stovetop in about 40 minutes.
Ingredients
Chicken and Breading
- 4 boneless skinless chicken breasts, about 3–4 pounds
- 1 large egg
- ¼ cup milk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ cup olive oil
- 4 slices thinly sliced deli ham
- 4 slices Swiss cheese
Sauce
- ¼ cup unsalted butter
- 3 tablespoons all-purpose flour
- 1 ¼ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare Chicken: Using a meat tenderizer, pound the chicken breasts until they are uniformly about ½ inch thick, ensuring even cooking.
- Breading Station: In a bowl, whisk together the egg and milk to create an egg wash. In a separate large bowl, combine the panko breadcrumbs, all-purpose flour, salt, garlic powder, onion powder, and pepper.
- Bread Chicken: Dip each chicken breast first into the egg wash, allowing any excess to drip off, then coat evenly with the breadcrumb and flour mixture. Set aside the breaded chicken breasts.
- Cook Chicken: Heat 2 tablespoons of 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 they are cooked through and golden brown. Repeat with the remaining 2 tablespoons of olive oil and the other two chicken breasts.
- Remove Chicken: Take the cooked chicken breasts out of the skillet and set them aside.
- Make Sauce: Melt the unsalted butter in the same skillet. Whisk in the flour to form a roux paste, cooking just until it turns slightly golden.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps and achieve a smooth sauce.
- Season Sauce: Once the sauce is smooth and slightly thickened, stir in the Dijon mustard, thyme, salt, and pepper. Reduce the heat to low to keep the sauce warm.
- Assemble Cordon Bleu: Return the chicken breasts to the skillet, spooning sauce around them. Place one slice of deli ham and one slice of Swiss cheese on top of each chicken breast.
- Melt Cheese: Cover the skillet with a lid and cook on low heat for about 5 minutes until the cheese melts completely. Remove from heat and serve immediately.
Notes
- For best results, pound the chicken breasts evenly to ensure uniform cooking and prevent dryness.
- You can substitute Swiss cheese with Gruyère or mozzarella if preferred.
- Use fresh thyme if available to enhance the flavor of the sauce.
- Serve with steamed vegetables or a light salad for a complete meal.
- If you don’t have a lid for the skillet, use aluminum foil to cover while melting the cheese.
