Skillet Chicken Cordon Bleu

Skillet chicken cordon bleu is one of those recipes my whole family loves. You can’t beat the creamy sauce, crispy chicken, and smokey ham, all covered in melty Swiss cheese.

Overhead shot of skillet chicken cordon bleu.

Reasons You’ll Love This Recipe

  • Crispy Chicken: This cooking method in a skillet will give you a delicious crispy chicken exterior that perfectly complements the ham and cheese.
  • Crowd-Pleaser: Everyone loves chicken cordon bleu, and this version will not disappoint!
  • Versatile: This dish is perfect for special occasions or busy weeknights. It goes well with my wedge salad, mashed potatoes, and creme brûlée for dessert.

Ingredients for Skillet Chicken Cordon Bleu

This simple recipe needs simple ingredients. The final result is anything but simple. The rich, creamy sauce and the crispy chicken are just so flavorful and delicious. For exact measurements, scroll to the bottom of the post.

Chicken

  • Boneless Skinless Chicken Breasts: Great protein for absorbing flavor that complements the ham and cheese.
  • Egg: Binds the breading to the chicken for that perfect crisp coating.
  • Milk: Keeps the egg mixture smooth to help get an even breadcrumb coating.
  • Panko Breadcrumbs: Keeps the crust light and crunchy.
  • All Purpose Flour: Adds a soft layer that allows the breadcrumbs to adhere to the chicken and become the perfect crust.
  • Salt and Pepper: Enhances the flavors.
  • Garlic and Onion Powder: Adds a savory flavor that goes well with the chicken, ham, and Swiss.
  • Olive Oil: Allows you to crisp up the chicken by frying it in the skillet.
  • Deli Ham: Gives the dish a nice salty, meaty texture that goes well with the cheese.
  • Swiss Cheese: The perfect nutty, creamy, melty cheese to top your chicken.
Overhead shot of labeled chicken ingredients.

Sauce

  • Unsalted Butter: Provides a rich, creamy base for the sauce.
  • All Purpose Flour: Combines with the butter to form a roux, which will thicken the sauce.
  • Chicken Broth: Adds flavor and makes the sauce the perfect texture.
  • Heavy Cream: Makes the sauce super creamy and delicious!
  • Dijon Mustard: Gives the sauce a nice tangy sharpness that cuts through the creamy sauce.
  • Thyme: This herb is the perfect balance to all the salty, creamy flavors in the dish.
  • Salt and Pepper: Always salt and pepper to enhance all the flavors!
Overhead shot of labeled sauce ingredients.

How to Make Skillet Chicken Cordon Bleu

Don’t let these ingredient lists and instructions intimidate you. In fact, I’ll walk you through step by step what you need to do and look for. If you have any questions, check out my tips section below.

  1. Tenderize: Prepare the chicken. Using a meat tenderizer, pound the chicken breasts until they are uniformly about ½ inch thick.
  2. Whisk: In a bowl, whisk the egg and milk together. Meanwhile, in a separate large bowl, whisk together the breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
  3. Coat: Dip each prepared breast in the egg mixture first, allowing any excess to drip off, then coat in the flour mixture, then set the breaded breasts aside.
  4. Cook: 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.
  5. Create Paste: Remove the cooked chicken from the skillet, then melt the butter in the skillet and whisk the flour into the butter, creating a paste.
  6. Whisk Continually: Slowly add the chicken broth and heavy cream, whisking continually to keep the sauce from breaking. (*See tips section)
  7. Combine: 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 and reduce the heat to low.
  8. Melt Cheese: Add the chicken back to the skillet in the sauce, then place one slice of ham and one slice of cheese on each chicken breast. Cover the skillet and cook for about 5 minutes, until the cheese is melted. Remove from heat and serve.
Overhead shot of chicken breasts on a cutting board with meat tenderizer next to them.
Angle shot of two glass bowl next to each other. One has breadcrumbs flour and seasoning, while the other has the milk and eggs whisked together.
Overhead shot of a tenderized chicken breast in the bowl of the breadcrumb mixture.
Angle shot of the chicken breast frying in the hot oil in the skillet.
Angle shot of someone whisking the flour into the melted butter in a skillet.
Angle shot of someone slowly adding in the chicken broth and cream mixture into the butter and flour mixture whisking continually.
Angle shot of the dijon mustard and seasonings on top of the sauce in the skillet.
Angle shot of the crispy chicken breasts covered in ham and cheese in the skillet with the sauce.

Chicken Cordon Bleu Tips and Variations

Check out my tips below to ensure your chicken and sauce are perfect. You can change up a few things, but make sure you are following the instructions to get it just right.

  • *When Making the Sauce: When adding the liquid to the butter and flour paste, I slowly add about ¼ cup at a time, whisking continually until that amount of liquid has been incorporated. Then, I add another ¼ cup until it is all mixed in. Adding liquid in too quickly will break the sauce, which means the paste won’t combine with the liquid.
  • Batches: If your skillet is large enough to fry all four chicken breasts, you can do that in one step. I like to do it in 2 batches to ensure each breast is evenly cooked. 
  • Breadcrumbs: You can use regular or Italian breadcrumbs instead of the panko.
  • Cheese: Typically, swiss cheese is used for chicken cordon bleu, but you can use another creamy cheese that melts well, like gouda or provolone
Close up shot of the skillet chicken cordon bleu.

Storing Leftovers

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. 
  • Freezer: I don’t recommend freezing this dish, but if you want to freeze it, don’t put the chicken in the gravy. Instead, bread and cook the chicken and freeze it separately from the sauce, cheese, and ham. Heat and assemble everything together when you’re ready.
Side shot of plated chicken cordon blue cut in half with a fork sticking out of a bite.

Chicken Cordon Bleu Recipes

Print

Skillet Chicken Cordon Bleu

Skillet chicken cordon bleu is one of those recipes my whole family loves. You can't beat the creamy sauce, crispy chicken, and smokey ham, all covered in melty Swiss cheese.
Course Dinner, Main Course
Cuisine American, French, French American
Keyword chicken cordon bleu, Skillet chicken cordon bleu, skillet dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 759kcal
Author Alyssa Rivers

Equipment

  • 1 skillet

Ingredients

Chicken

Sauce

Instructions

  • Prepare the chicken. Using a meat tenderizer, pound the chicken breasts until they are uniformly about ½ inch thick.
  • 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.
  • 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.
  • 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 the cooked chicken from the skillet. Melt the butter in the skillet and whisk the flour into the butter, creating a paste.
  • Slowly add in the chicken broth and heavy cream, whisking continually to keep the sauce from breaking.
  • 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.
  • 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.
  • 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, I 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.

Nutrition

Calories: 759kcal | Carbohydrates: 31g | Protein: 43g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1823mg | Potassium: 672mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 2mg | Calcium: 249mg | Iron: 3mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more