If you have been longing for a comforting yet elegant chicken dish that brings together the best flavors in one pan, this Skillet Chicken Cordon Bleu Recipe is absolutely for you. Imagine tender chicken breasts pounded thin and coated in a savory seasoned crust, layered with delicate Swiss cheese and thin slices of ham, all finished in a creamy, dreamy mustard-thyme sauce. It’s a dish that feels like a celebration every time you serve it, and the best part is you can make it all in one skillet, saving you time and cleanup. Whether cooking for family or impressing guests, this recipe quickly becomes a beloved classic at your table.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to making this Skillet Chicken Cordon Bleu Recipe shine. Each component plays a crucial role from building textures and layers to crafting a sauce that’s rich without being heavy. Let’s take a look at what brings this dish to life.
- Boneless skinless chicken breasts: Pound them thin for quick, even cooking and a perfect base for stuffing.
- Egg and milk: Create a smooth coating that helps the seasoned breading stick perfectly to the chicken.
- Panko breadcrumbs and all-purpose flour: Combine for a crispy and golden crust that adds delightful texture.
- Salt, garlic powder, onion powder, and pepper: These spices provide bold, layered flavors within the breading.
- Olive oil and unsalted butter: Essential for golden searing and crafting the silky sauce.
- Deli ham and Swiss cheese: Classic fillings that melt into savory pockets inside the chicken.
- Chicken broth and heavy cream: The foundation of a smooth, luscious sauce that ties the whole skillet together.
- Dijon mustard and thyme: Give the sauce a nice tang and herbaceous finish that elevate every bite.
How to Make Skillet Chicken Cordon Bleu Recipe
Step 1: Prepare and Pound the Chicken
Start by tenderizing your chicken breasts to an even thickness, about half an inch. This helps them cook quickly and evenly, making the final dish tender and juicy. Using a meat tenderizer is the easiest way, but you can also use a rolling pin or heavy pan if needed.
Step 2: Set Up the Breading Station
Whisk together the egg and milk in one shallow bowl to create the binding mixture. In a separate larger bowl, mix the panko breadcrumbs, flour, salt, garlic powder, onion powder, and pepper. This seasoned flour mixture is what gives the chicken that irresistible crunchy crust.
Step 3: Bread the Chicken Breasts
Dip each pounded chicken breast first into the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb and flour combination. Set the prepared chicken on a plate, ready for cooking. This double-step breading ensures a crisp texture that holds up through cooking.
Step 4: Cook the Chicken
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add two breaded chicken breasts and cook for about 4 to 5 minutes per side, until golden brown and cooked through. Repeat the process with the remaining oil and chicken. This gives each piece a beautiful, even sear that seals in the juices.
Step 5: Remove Cooked Chicken
Once cooked, transfer the chicken breasts to a plate. Keep warm while you prepare the sauce right in the same skillet to capture all those fond flavors left behind.
Step 6: Make the Creamy Sauce
Melt butter in the skillet over medium heat. Whisk in the flour to make a smooth paste, cooking for a minute to remove the raw flour taste. Gradually pour in the chicken broth and heavy cream while whisking persistently, so the sauce thickens to a luscious gravy.
Step 7: Season the Sauce
Stir in Dijon mustard, thyme, salt, and pepper. These ingredients brighten the sauce with a subtle tang and fragrant herbal note. Lower the heat and let the sauce simmer gently.
Step 8: Assemble and Melt
Return the chicken to the skillet, nestling each breast into the creamy sauce. Top every piece with one slice of deli ham and one slice of Swiss cheese. Cover the skillet and cook on low until the cheese melts beautifully, about five minutes. Remove from heat and get ready to serve up your masterpiece.
How to Serve Skillet Chicken Cordon Bleu Recipe
Garnishes
Fresh herbs add a charming burst of color and aroma. Sprinkle freshly chopped parsley or thyme leaves over the cheese-melted chicken for an inviting finish. A sprinkle of cracked black pepper brightens each bite, making the dish as pretty as it is tasty.
Side Dishes
This dish loves company. Serve with buttery mashed potatoes that soak up the creamy sauce, or crisp steamed green beans to balance the richness. A simple mixed green salad with vinaigrette lightens the plate and complements the flavors perfectly.
Creative Ways to Present
For a stunning dinner party presentation, plate the chicken over a bed of roasted garlic mashed cauliflower or wild rice. Add a wedge of lemon on the side for fresh acidity guests can squeeze on top, enhancing every mouthful of this classic delight.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Chicken Cordon Bleu Recipe stores well in an airtight container in the refrigerator for up to three days. The sauce might thicken over time, but a little gentle reheating restores its creamy texture beautifully.
Freezing
If you want to enjoy this delicious dish later, freeze cooked chicken breasts separately, wrapped tightly in plastic wrap and foil. Store sauce in a separate freezer-safe container. Both can keep for up to two months. Thaw overnight before reheating.
Reheating
Reheat chicken in a skillet over low heat to prevent drying out, adding a splash of broth or cream if the sauce has thickened too much. Covering the skillet helps keep moisture locked in while melting the cheese again, keeping every element luscious.
FAQs
Can I use a different cheese instead of Swiss?
Absolutely! Gruyère or mozzarella are excellent alternatives that melt well and offer slightly different flavor profiles, but Swiss gives the classic nutty richness this dish is known for.
Is it necessary to pound the chicken breasts?
Yes, pounding the chicken to an even thickness ensures that it cooks evenly and stays tender. Without this step, you risk uneven cooking or a chewy texture in thicker spots.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour and panko breadcrumbs for gluten-free flour and gluten-free breadcrumbs. The process remains the same, and the result is just as delightful.
What’s the best way to prevent the breading from falling off?
Make sure to let the excess egg drip off before dredging in the breadcrumb mixture. Pressing the crumbs gently onto the chicken ensures they adhere well before cooking.
Can I bake this dish instead of pan-frying?
You can! To bake, preheat the oven to 375°F, place breaded chicken on a greased baking sheet, and bake for about 25-30 minutes until cooked through and golden. Finish by adding ham, cheese, and sauce warmed on the stovetop.
Final Thoughts
This Skillet Chicken Cordon Bleu Recipe truly brings joy to any meal with its golden crisp crust, melty ham and cheese, and luscious, tangy sauce all harmonizing together in one skillet. It’s the kind of dish that feels as special as it tastes but comes together quickly enough to be a weekday favorite. I hope you’ll give it a try soon and discover how easy and satisfying restaurant-quality cooking at home can be.
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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 Course
- Method: Frying
- Cuisine: American
Description
This Skillet Chicken Cordon Bleu is a delicious and easy-to-make dish featuring tender chicken breasts layered with ham and Swiss cheese, coated in a flavorful breadcrumb mixture, pan-fried to golden perfection, and served with a creamy Dijon mustard sauce. Ready in just 40 minutes, it makes a perfect family dinner or special occasion meal.
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 to ensure even cooking and a tender texture.
- Breading Station: In one bowl, whisk together the egg and milk. In a separate large bowl, combine the panko breadcrumbs, flour, salt, garlic powder, onion powder, and pepper thoroughly.
- Bread Chicken: Dip each prepared chicken breast first into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb and flour mixture. Set the breaded breasts aside.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place 2 breaded chicken breasts into the skillet and cook for 4-5 minutes on each side until fully cooked and golden brown. Repeat with the remaining oil and chicken breasts.
- Remove Chicken: Transfer the cooked chicken breasts to a plate and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste (roux) without lumps.
- Add Liquids: Gradually pour in the chicken broth and heavy cream, whisking continuously to prevent lumps and create a smooth, creamy sauce.
- Season Sauce: Stir in the Dijon mustard, thyme, salt, and pepper. Reduce the heat to low and let the sauce simmer until slightly thickened.
- Assemble Cordon Bleu: Return the cooked chicken breasts to the skillet, spoon some sauce over them, then place one slice of ham and one slice of Swiss cheese on top of each breast.
- Melt Cheese: Cover the skillet and cook over low heat for about 5 minutes until the cheese has melted. Remove from heat and serve immediately.
Notes
- For best results, pound chicken breasts evenly to ensure they cook uniformly and stay tender.
- You can substitute Swiss cheese with Gruyère for a slightly nuttier flavor.
- If you prefer a crispier crust, you can finish the breaded chicken briefly under a broiler after cooking in the skillet.
- Use fresh thyme if available, but dried thyme works well too.
- This recipe can be doubled or halved easily depending on the number of servings needed.
- To make this dish gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
