Description
This Skillet Chicken Cordon Bleu recipe is a classic comfort dish made easy with a creamy Dijon sauce. Tenderized chicken breasts are breaded and pan-fried to golden perfection, then topped with savory ham and melted Swiss cheese, all finished in a luscious homemade sauce. Ready in just 40 minutes, it’s a delicious weeknight dinner sure to please the whole family.
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 cups 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.
- 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 to create the breading mixture.
- Bread Chicken: Dip each prepared chicken breast first into the egg mixture, letting any excess drip off, then coat it thoroughly with the breadcrumb mixture. Set aside the breaded chicken breasts.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place two breaded chicken breasts in the skillet and cook for 4-5 minutes on each side until fully cooked. Repeat this process with the remaining two tablespoons of olive oil and the other two chicken breasts.
- Remove Chicken: Once cooked, remove the chicken breasts from the skillet and set them aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour to form a smooth paste, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps and create a smooth creamy gravy.
- Season Sauce: Once smooth and thickened, add the Dijon mustard, thyme, salt, and pepper. Stir to combine and reduce the heat to low to keep the sauce warm.
- Assemble Cordon Bleu: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Top each breast with one slice of ham and one slice of Swiss cheese.
- Melt Cheese: Cover the skillet with a lid and cook on low for about 5 minutes, or until the cheese has fully melted. Remove from heat and serve immediately.
Notes
- For extra crispy chicken, you can double bread by dipping in egg and breadcrumbs twice before frying.
- Use freshly pounded chicken breasts for more even cooking and tenderness.
- The sauce can be made ahead and reheated gently on the stove before serving.
- Serve with steamed vegetables or mashed potatoes to complement the rich flavors.
