Description
This Skillet Chicken Cordon Bleu recipe offers a flavorful and comforting dish featuring tender chicken breasts stuffed with ham and Swiss cheese, all cooked to perfection in a creamy mustard-thyme sauce. Ready in just 40 minutes, it brings a gourmet touch to a home-cooked meal with a crispy breaded exterior and rich, melty cheese inside. Perfect for a family dinner or special occasion.
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.
- Breading Station: In a bowl, whisk together the egg and milk. In a separate large bowl, combine the panko breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
- Bread Chicken: Dip each pounded chicken breast first into the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb and flour mixture. Set aside the breaded breasts.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add two chicken breasts and cook for 4-5 minutes on each side until golden and cooked through. Repeat with remaining oil and chicken.
- Remove Chicken: Remove the cooked chicken breasts from the skillet and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Whisk in the 3 tablespoons of flour to create a roux paste and cook for about 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and heavy cream, stirring continuously to prevent lumps and achieve a smooth sauce.
- Season Sauce: Once the sauce has thickened and become smooth, stir in the Dijon mustard, thyme, salt, and pepper. Reduce heat to low and keep warm.
- Assemble Cordon Bleu: Return the cooked chicken breasts to the skillet with the sauce. Place one slice of ham and one slice of Swiss cheese on top of each breast.
- Melt Cheese: Cover the skillet with a lid and cook on low heat for about 5 minutes, until the cheese is melted and bubbly. Remove from heat and serve immediately.
Notes
- For a crispier crust, toast the panko breadcrumbs lightly before breading the chicken.
- You can substitute Swiss cheese with Gruyere or mozzarella for a different flavor profile.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- If you prefer, use fresh thyme instead of dried for enhanced aroma.
- Serve with steamed vegetables or a light salad to balance the richness of the dish.
