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Single Chicken Cordon Bleu next to asparagus on a plate.
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5 from 13 votes

Chicken Cordon Bleu

This Chicken Cordon Bleu is made with tender chicken breasts wrapped around ham and Swiss cheese, coated in buttery panko crumbs, cooked in a skillet, and finished with a creamy sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: French
Keyword: Chicken, Chicken Cordon Bleu
Servings: 4
Calories: 881kcal
Author: Erica Walker

Equipment

  • Skillet

Ingredients

  • 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

Instructions

  • Pound chicken breasts as thin as possible without breaking up the chicken, about 1/2" thick.
    Chicken breast flattened next to a metal mallet on a cutting board for Instant Pot Chicken Cordon Bleu.
  • 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.
    Cutting board with ham and Swiss cheese for Chicken Cordon Bleu.
  • Now roll up the ham and cheese in the chicken. Keep it all together using toothpicks.
    Chicken breast with rolled up ham and Swiss cheese next to two rolled up chicken breasts with 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.
    Bowl of melted butter and a bowl of panko mixture with a chicken breast for Chicken Cordon Bleu.
  • Heat the remaining 1/4 cup butter in a large skillet over medium-high heat. Cook each chicken until browned on all sides.
    Frying pan with four Chicken Cordon Bleus.
  • Place on a plate until remaining chicken is browned.
    Four golden Chicken Cordon Bleu on a plate.
  • 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.
    Chicken broth pouring into a cast iron skillet with Chicken Cordon Bleu.
  • 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.
    Dripping from cooking Chicken Cordon Bleu in a skillet.
  • Whisk in heavy cream.
    Whisk stirring cream with drippings for Chicken Cordon Bleu sauce.
  • Cook, stirring until thickened.
    Frying pan of Chicken Cordon Bleu Sauce.
  • Pour sauce over the chicken. Serve and enjoy!
    Chicken Cordon Bleu cut in half covered with sauce.

Video

Notes

  • Pound the chicken to an even ½ inch thickness so it rolls easily and cooks evenly.
  • Wrap the cheese inside the ham first to help keep the cheese from leaking out.
  • Use block Swiss cheese cut into thick sticks for the best melted center.
  • Secure each chicken roll with toothpicks, and remove them before serving.
  • Pour the broth into the bottom of the skillet, not over the top of the chicken, to help preserve the coating.
  • Chicken is done when it reaches 165 degrees F in the thickest part.
  • Add Dijon mustard to the cream sauce if you want a tangy Dijon cream sauce.
  • Assemble the chicken up to 1 day ahead and refrigerate until ready to cook.
  • Freeze assembled, un-breaded chicken rolls for up to 3 months, then thaw overnight before coating and cooking.

Nutrition

Calories: 881kcal | Carbohydrates: 21g | Protein: 44g | Fat: 70g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1435mg | Potassium: 688mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3075IU | Vitamin C: 2mg | Calcium: 403mg | Iron: 2mg