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
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 ham and Swiss cheese melts beautifully as it’s wrapped up in tender, juicy chicken. It’s never dry and always cooks up perfectly. Serve with our delicious, creamy Chicken Cordon Bleu Sauce and be prepared to die of happiness!
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.
- Please take my word for it and make this recipe in a skillet on the stove! Baking can dry out the chicken, but by cooking them in a skillet, you will lock all that moisture in the chicken and achieve a golden crust too.
- 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.
Make it in the Instant Pot!
If you own an Instant Pot, you will want to check out our recipe for Instant Pot Chicken Cordon Bleu. It’s a quick and easy way to prepare and it tastes delicious!
What to Serve with Chicken Cordon Bleu
This recipe is versatile enough to add several different types of side dishes to it. Try a few of these favorite recipes:
- Best Oven Roasted Asparagus
- Oven Roasted Green Beans
- Easy Garden Vegetable Rice
- Creamed Potatoes and Peas
- Easy Stovetop Rice Pilaf with Orzo
- Easy Lemon Rice
How to Make Chicken Cordon Bleu
- 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 c. Panko bread crumbs
- 1/2 c. Parmesan cheese
- 1 Tbsp. paprika
- 1/2 c. butter melted
- 1/4 c. butter for frying
- 1 1/2 c. chicken broth
- 1 c. heavy whipping cream
- salt pepper, and paprika to taste
- Pound chicken breasts as thin as possible without completely destroying the chicken (about 1/2″ thick). Roll up the cheese in the ham.. kind of how you would roll up a burrito (folding in the ends over the cheese, then rolling it up) this will keep the cheese from oozing out. 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 butter (1/4 c.) in a large skillet over medium-high heat, and 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, and pour over the chicken. Serve and enjoy!