5.0 from 27 votes
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 881 kcal
Course:
Main Course , Dinner
Cuisine:
French
Ingredients
- 4 chicken breast halves
- 4 lices 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 lices 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
Instructions
- 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 1/4 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!
Cup of Yum
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
881kcal
(44%)
Carbohydrates
21g
(7%)
Protein
44g
(88%)
Fat
70g
(108%)
Saturated Fat
42g
(210%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
272mg
(91%)
Sodium
1435mg
(60%)
Potassium
688mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3075IU
(62%)
Vitamin C
2mg
(2%)
Calcium
403mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 881
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 21g | 7% |
| Protein | 44g | 88% |
| Fat | 70g | 108% |
| Saturated Fat | 42g | 210% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 272mg | 91% |
| Sodium | 1435mg | 60% |
| Potassium | 688mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3075IU | 62% |
| Vitamin C | 2mg | 2% |
| Calcium | 403mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.