Description
This Skillet Chicken Cordon Bleu recipe offers a deliciously creamy and savory meal where tender chicken breasts are breaded, pan-fried to golden perfection, then topped with savory ham and melted Swiss cheese, all finished with a rich Dijon-thyme cream sauce made directly in the skillet.
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 to ensure even cooking throughout.
- Breading Station: In a bowl, whisk together the egg and milk. In a separate large bowl, mix the panko breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
- Bread Chicken: Dip each chicken breast first into the egg mixture letting excess drip off, then coat thoroughly with the breadcrumb and flour mixture. Set aside.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place 2 chicken breasts in the skillet and cook for 4-5 minutes on each side until golden and cooked through. Repeat with remaining olive oil and chicken breasts.
- Remove Chicken: Take the cooked chicken breasts out of the skillet and set aside.
- Make Sauce: Melt butter in the same skillet, then whisk in flour until it forms a smooth paste, cooking briefly to remove raw flour taste.
- Add Liquids: Gradually pour in chicken broth and heavy cream while whisking constantly to avoid lumps, creating a creamy smooth gravy.
- Season Sauce: Stir in Dijon mustard, thyme, salt, and pepper. Lower heat to a gentle simmer to allow flavors to meld.
- Assemble Cordon Bleu: Return chicken to the skillet coated in sauce. Place one slice of deli ham and one slice of Swiss cheese on top of each breast.
- Melt Cheese: Cover the skillet with a lid and cook for about 5 minutes until the cheese melts perfectly. Remove from heat and serve immediately.
Notes
- For extra crunch, use freshly panko breadcrumbs instead of pre-packaged.
- If you prefer, substitute Swiss cheese with Gruyere for a nuttier flavor.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- You can add a squeeze of lemon juice to the sauce for a bright finish.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
