Skillet Chicken Cordon Bleu
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
759 kcal
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Course
Main Course, Dinner
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Cuisine
French, American, French-American Fusion
Skillet Chicken Cordon Bleu
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Skillet chicken cordon bleu is one of those recipes my whole family loves. You can't beat the creamy sauce, crispy chicken, and smokey ham, all covered in melty Swiss cheese.
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Ingredients
Chicken
- 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
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Instructions
- Prepare the chicken. Using a meat tenderizer, pound the chicken breasts until they are uniformly about ½ inch thick.
- In a bowl, whisk together the egg and milk; in a separate large bowl, whisk together the breadcrumbs, flour, salt, garlic powder, onion powder, and pepper.
- Dip each prepared breast first in the egg mixture, allowing any excess to drip off, then coat in the flour mixture. Set the breaded breasts aside.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Place 2 chicken breasts into the skillet and cook for 4-5 minutes on each side until the chicken is cooked through. Repeat with the remaining two tablespoons of oil and battered breasts.
- Remove the cooked chicken from the skillet. Melt the butter in the skillet and whisk the flour into the butter, creating a paste.
- Slowly add in the chicken broth and heavy cream, whisking continually to keep the sauce from breaking.
- Once the cream and broth are incorporated completely and you have a smooth gravy, add in the Dijon mustard, thyme, salt, and pepper. Whisk to combine, then reduce the heat to low.
- Add the chicken back to the skillet in the sauce, and place one slice of ham and one slice of cheese on each chicken breast.
- Cover the skillet and cook for about 5 minutes, until the cheese is melted. Remove from heat and serve.
Notes
- When adding the liquid to the butter and flour paste, I slowly add about ½ cup at a time, whisking continually until that amount of liquid has been incorporated. Adding liquid in too quickly will break the sauce, which means the paste won’t combine with the liquid.
- When adding the liquid to the butter and flour paste, I slowly add about ½ cup at a time, whisking continually until that amount of liquid has been incorporated. Adding liquid in too quickly will break the sauce, which means the paste won’t combine with the liquid.
- If your skillet is large enough to fry all four chicken breasts at once, you can do that in one step. I like to do it in 2 batches so I can be sure each breast is evenly cooked.
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
31g
(10%)
Protein
43g
(86%)
Fat
51g
(78%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
0.5g
Cholesterol
214mg
(71%)
Sodium
1823mg
(76%)
Potassium
672mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1082IU
(22%)
Vitamin C
2mg
(2%)
Calcium
249mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 31g | 10% |
| Protein | 43g | 86% |
| Fat | 51g | 78% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 214mg | 71% |
| Sodium | 1823mg | 76% |
| Potassium | 672mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 249mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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