Skillet Chicken Cordon Bleu is a delicious and easy take on the classic French dish. This meal is packed with flavor, combining succulent chicken, savory ham, and melted Swiss cheese. Cooking everything in one skillet not only saves on cleanup, but it also helps all the ingredients blend together perfectly. Whether you’re cooking for family or friends, this dish is sure to impress!
Why Make This Recipe
This Skillet Chicken Cordon Bleu is a great recipe for a busy weeknight dinner or a special occasion. It’s simple enough for beginner cooks yet elegant enough to serve at a dinner party. The combination of crispy chicken, savory ham, and creamy sauce makes it a comforting favorite that everyone will love. Plus, making it in a skillet makes it quick and easy to prepare.
How to Make Skillet Chicken Cordon Bleu
Ingredients:
- 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
- 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
Directions:
- Prepare the chicken. Using a meat tenderizer, pound the chicken breasts until they are evenly about ½ inch thick.
- Bread the chicken. In a bowl, whisk together the egg and milk. In a separate large bowl, mix the breadcrumbs, flour, salt, garlic powder, onion powder, and pepper. Dip each chicken breast first in the egg mixture, letting excess drip off, then coat in the breadcrumb mixture. Set aside.
- Cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook for 4-5 minutes on each side until cooked through. Repeat with the other 2 tablespoons of oil and remaining chicken breasts.
- Make the sauce. Remove the cooked chicken from the skillet. Melt the butter in the same skillet, then whisk in the flour until blended. Slowly add the chicken broth and heavy cream, whisking continuously to form a smooth sauce. Stir in Dijon mustard, thyme, salt, and pepper. Reduce heat to low.
- Combine and melt. Add the cooked chicken back to the skillet, placing one slice of ham and one slice of cheese on top of each piece. Cover the skillet and cook for about 5 minutes until the cheese melts.
- Serve. Remove from heat and serve hot.
How to Serve Skillet Chicken Cordon Bleu
Enjoy Skillet Chicken Cordon Bleu as the main dish for dinner. Pair it with a fresh salad or steamed vegetables for a complete meal. You can also serve it with rice or pasta on the side to soak up the delicious sauce.
How to Store Skillet Chicken Cordon Bleu
Once cooled, store any leftover chicken in an airtight container in the refrigerator. It is best consumed within 3-4 days. To reheat, simply warm it in the microwave or in a skillet over low heat until heated through.
Tips to Make Skillet Chicken Cordon Bleu
- Ensure the chicken breasts are evenly pounded for even cooking.
- Use a meat thermometer to check the chicken is cooked to 165°F for safety.
- Feel free to customize with your favorite cheese or ham varieties.
Variation
If you prefer a healthier option, you can replace the breadcrumbs with crushed nuts for a gluten-free version. You can also experiment with different types of cheese or add spinach for some added greens.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, but bone-in chicken will require longer cooking time and you may need to adjust the cooking method.
2. Can I make this recipe ahead of time?
Yes! You can prepare the chicken and the sauce ahead of time, then combine and heat just before serving.
3. Can I freeze leftovers?
Yes, you can freeze leftovers for up to 2 months. Just make sure to wrap them well in freezer-safe containers. Reheat thoroughly before eating.
Skillet Chicken Cordon Bleu
Ingredients
Chicken & Coating
- 4 pieces boneless skinless chicken breasts About 3-4 pounds total
- 1 large egg
- ¼ cup milk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon salt For coating
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper
- ¼ cup olive oil For cooking
Filling & Sauce
- 4 slices thinly sliced deli ham
- 4 slices Swiss cheese
- ¼ cup unsalted butter
- 3 tablespoons all-purpose flour For the sauce
- 1 ¼ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon thyme
- ½ teaspoon salt For the sauce
- ½ teaspoon pepper For the sauce
Instructions
Preparation
- Using a meat tenderizer, pound the chicken breasts until they are evenly about ½ inch thick.
- In a bowl, whisk together the egg and milk. In a separate large bowl, mix the breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
- Dip each chicken breast first in the egg mixture, letting excess drip off, then coat in the breadcrumb mixture. Set aside.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 2 chicken breasts and cook for 4-5 minutes on each side until cooked through.
- Repeat with the remaining 2 tablespoons of oil and remaining chicken breasts.
Making the Sauce
- Remove the cooked chicken from the skillet.
- Melt the butter in the same skillet, then whisk in the flour until blended.
- Slowly add the chicken broth and heavy cream, whisking continuously to form a smooth sauce.
- Stir in Dijon mustard, thyme, salt, and pepper. Reduce heat to low.
Combine and Serve
- Add the cooked chicken back to the skillet, placing one slice of ham and one slice of cheese on top of each piece.
- Cover the skillet and cook for about 5 minutes until the cheese melts.
- Remove from heat and serve hot.
