Creamy Skillet Chicken Cordon Bleu
A quick and delicious take on Chicken Cordon Bleu, prepared easily in a skillet for busy weeknights.
Equipment
- 1 large skillet non-stick recommended
- 1 Tongs
- 1 measuring cups and spoons
Ingredients
Chicken and Filling
- 4 boneless skinless chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese
- Salt and pepper to taste
Creamy Sauce
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
Instructions
Preparation
- Season the chicken breasts with salt and pepper. If needed, pound to even thickness to ensure even cooking.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until golden brown and cooked through, about 6-7 minutes per side. Transfer to a plate and keep warm.
- In the same skillet, add minced garlic and sauté until fragrant. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and let simmer until slightly thickened.
- Return the chicken to the skillet, top each piece with a slice of ham and Swiss cheese. Cover and cook until cheese is melted, about 2-3 minutes.
Serving
- Serve hot, garnished with parsley if desired. Pairs well with mashed potatoes or a green salad.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ensure your skillet is hot before adding the chicken to get a good sear.
Ingredient Substitutions: Use turkey slices instead of ham for a lighter version.
How to Serve: Best served hot with a side of vegetables or potatoes.
Storage & Freshness: Keep leftovers in the fridge and consume within 3 days.
Make-Ahead Tips: Prepare the chicken and sauce a day ahead, then assemble and cook when ready to serve.
Ingredient Substitutions: Use turkey slices instead of ham for a lighter version.
How to Serve: Best served hot with a side of vegetables or potatoes.
Storage & Freshness: Keep leftovers in the fridge and consume within 3 days.
Make-Ahead Tips: Prepare the chicken and sauce a day ahead, then assemble and cook when ready to serve.