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Chicken Cordon Bleu cut in half on a plate with roasted asparagus.
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5 from 8 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 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

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!
    Single Chicken Cordon Bleu next to asparagus on a plate.

Video

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

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