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
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 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.
