Chicken Cordon Bleu with Cream Sauce

Boneless chicken breasts rolled around Swiss cheese and ham, browned in butter, simmered in white wine and finished with a silky cream sauce. Serves 6.

Chicken wings with hot sauce, ranch dip and celery
  • Prep 20 min
  • Cook 45 min
  • Total 1 hr 5 min
  • Yield 6 servings

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Chicken cordon bleu usually means breaded and baked, but this skillet version skips the breading. The chicken breasts are flattened, wrapped around a slice of ham and a slice of Swiss cheese, dusted with paprika flour and browned in butter.

A splash of white wine and chicken bouillon turns the pan into a gentle braise, and the leftover pan juices become a quick cream sauce at the end. It looks like a special-occasion dinner but uses ordinary ingredients and one pan.

Ingredients

  • 6 skinless, boneless chicken breasts
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

Instructions

  1. Flatten the chicken. If the chicken breasts are thick, place them between sheets of plastic wrap and pound them to an even thickness of about 1/4 to 1/2 inch.
  2. Fill and roll. Lay a slice of Swiss cheese and a slice of ham on each breast. Fold the edges of the chicken over the filling and secure with toothpicks.
  3. Coat. Mix the flour and paprika in a shallow bowl and roll each chicken bundle in it, shaking off the excess.
  4. Brown. Melt the butter in a large skillet over medium-high heat. Cook the chicken until browned on all sides, about 8 to 10 minutes.
  5. Simmer. Add the white wine and bouillon granules. Reduce the heat to low, cover, and simmer for 30 minutes, until the chicken is cooked through and an instant-read thermometer reads 165°F in the thickest part.
  6. Make the sauce. Remove the toothpicks and move the chicken to a warm platter. In a small bowl, blend the cornstarch into the cream. Slowly whisk it into the skillet and cook, stirring, until thickened.
  7. Serve. Pour the sauce over the chicken and serve right away.

Tips

  • Count your toothpicks going in so you can be sure you remove them all.
  • If you prefer not to cook with wine, use chicken broth plus a teaspoon of lemon juice.
  • Rice, egg noodles or mashed potatoes are good for catching the sauce.

Questions about this recipe

How long do you cook chicken cordon bleu?
In this skillet version, brown the chicken for about 8 to 10 minutes and then simmer it covered for 30 minutes, until it reaches 165°F inside.
Can I make chicken cordon bleu ahead?
You can fill and roll the chicken up to a day ahead and keep it covered in the refrigerator. Coat and cook it just before serving.
What cheese can I use instead of Swiss?
Gruyere, provolone or mozzarella all melt well and work in place of Swiss.

More chicken and poultry recipes

Cooking a different size or thickness? See chicken breast cooking times by thickness.

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