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
Scale
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.
