Chicken Cordon Bleu

This Chicken Cordon Bleu recipe uses a skillet to cook the chicken, not the oven. The chicken stays tender and juicy, never dry, and always full of flavor!

Chicken Cordon Bleu is one of those dishes that looks and tastes fancy but is really simple to prepare! It’s so easy, you can serve it up any old night of the week, or for a special occasion. The traditional dish is baked, but this one is made right on the stove top in a skillet. The warm slice of ham and Swiss cheese melts beautifully as it’s wrapped up in tender chicken breasts. It’s never dry and always cooks up perfectly. Serve with our delicious, creamy Chicken Cordon Bleu Sauce and prepare to die of happiness!

Ingredients in this Chicken Cordon Bleu Recipe

This fancy, beautiful dish is made with simple, easy to find ingredients, which makes it all the more fun to make. Here’s all you need:

• 4 boneless skinless chicken breasts – You’ll use a meat mallet to pound the chicken to a quarter to half inch thickness. I like to place each breast in between sheets of parchment paper so they don’t stick.
• Swiss cheese – I like to buy it in the block and make chunks about 3 to 4-inch length and about the same thickness as string cheese.
• Black forest ham – About four slices of ham for each chicken serving. You can substitute prosciutto too.
• Panko bread crumbs – Start with about a cup and a half, and add more if needed.
• Parmesan cheese – half a cup, which you’ll mix in with the breadcrumbs.
• Paprika – one tablespoon
• Butter – use a half cup of melted butter for the breadcrumb mixture and another quarter cup for frying over medium heat.
• Chicken broth – one and a half cups
• Heavy whipping cream – one cup, for the delicious creamy sauce.
• salt pepper, and paprika – to taste

Tips for Perfect Cordon Bleu

• Make sure the chicken breasts are nice and thin. You can buy them thinly sliced or pound them with a mallet or rolling pin until they’re about half an inch thick.
• No need for egg or flour for the chicken breading. The breadcrumbs, parmesan cheese and butter will give your chicken a delicious, golden crust.
• I like to use a block of Swiss cheese and slice chunks about three quarters of an inch wide, and about as long as a string cheese. When you cut into the chicken the cheese stays inside.
• Don’t skimp on the paprika; it adds a bright, smoky flavor to the dish.
• Add a squirt or two of Dijon mustard to the sauce to make a delicious Dijon cream sauce.

Questions about Chicken Cordon Bleu

READ MORE: 35+ Best Chicken Breast Recipes

Chicken Cordon Bleu Sauce

When preparing your Chicken Cordon Bleu, don’t forget our Chicken Cordon Bleu Sauce. The creamy, flavorful sauce complements the chicken beautifully. It is easy to prepare, and can be prepared ahead and reheated when you are ready to serve.

What to Serve with Chicken Cordon Bleu

The chicken cordon bleu is an elegant dish on it’s own and doesn’t require a complicated side dish, yet it is versatile enough to make your dinner plate as simple or as fancy as you like. A simple side of rice with broccoli, asparagus, or a green salad is perfect for this recipe.

Try one of these simple side dishes to create an upscale dining experience at home.

Potatoes

Perfect Baked Potato

Side Dishes

Oven Roasted Asparagus

Side Dishes

Lemon Rice

Side Dishes

Sautéed Brussels Sprouts

How to Make Chicken Cordon Bleu

Chicken Cordon Bleu

5 from 8 votes

This Chicken Cordon Bleu recipe uses a skillet to cook the chicken, not the oven. The chicken stays tender and juicy, never dry, and always full of flavor!

Print Pin Rate

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine French

Servings 4

Video

Equipment

• Skillet

Ingredients

1x2x3x

• ▢ 4 chicken breast halves
• ▢ 4 slices Swiss cheese I like to buy it in the block and make chunks about 3-4″ long and about the same thickness as string cheese
• ▢ 4 slices black forest ham
• ▢ 1 1/2 cup Panko bread crumbs
• ▢ 1/2 cup Parmesan cheese
• ▢ 1 tablespoon paprika
• ▢ 1/2 cup butter melted
• ▢ 1/4 cup butter for frying
• ▢ 1 1/2 cups chicken broth
• ▢ 1 cup heavy whipping cream
• ▢ salt pepper, and paprika to taste

Cook ModePrevent your screen from going dark

Instructions

View Step PhotosHide Step Photos

• Pound chicken breasts as thin as possible without breaking up the chicken, about 1/2" thick.
  
• Roll up the cheese in the ham, similar to how you would roll up a burrito. Fold in the ends over the cheese, then roll it up. This will keep the cheese from melting out of the center.
  
• Now roll up the ham and cheese in the chicken. Keep it all together using toothpicks.
  
• Place the melted butter in a shallow bowl or dish. In a separate shallow dish, mix the Panko, Parmesan cheese and paprika. Dip each chicken in the butter, then roll in the bread crumb mixture.
  
• Heat the remaining ¼ cup butter in a large skillet over medium-high heat. Cook each chicken until browned on all sides.
  
• Place on a plate until remaining chicken is browned.
  
• When all the chicken is browned, add a little more butter (or cooking spray) to the bottom of the pan to keep chicken from sticking. Place ALL the chicken back in the skillet. Sprinkle paprika, to taste, over the chicken, then add chicken broth to the pan (don't pour the broth over the chicken, try to pour it directly into the bottom of the pan). Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is no longer pink and juices run clear.
  
• Transfer the chicken cordon bleus to a warm platter and remove toothpicks. The broth it was sitting in should have reduced and thickened a little during cooking. Add salt, pepper, and paprika to taste.
  
• Whisk in heavy cream.
  
• Cook, stirring until thickened.
  
• Pour sauce over the chicken. Serve and enjoy!
  

Notes

• Make sure the chicken breasts are nice and thin. You can buy them thinly sliced or pound them with a mallet or rolling pin until they’re about half an inch thick.
• I like to use a block of Swiss cheese and slice chunks about three quarters of an inch wide, and about as long as a string cheese. When you cut into the chicken the cheese stays inside.
• Don’t skimp on the paprika; it adds a bright, smoky flavor to the dish.

Nutrition Information

Calories: 881kcalCarbohydrates: 21gProtein: 44gFat: 70gSaturated Fat: 42gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 272mgSodium: 1435mgPotassium: 688mgFiber: 2gSugar: 5gVitamin A: 3075IUVitamin C: 2mgCalcium: 403mgIron: 2mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review