Chicken with Cordon Bleu Sauce is an easy twist on the classic. Cut out the fussy preparation and whip up this easy version in 20 minutes. This chicken is a comfort food win!
Why this recipe is so good
Chicken Cordon Bleu has always been a favorite comfort food of mine. Anything stuffed with cheese wins in my book!
But traditional cordon bleu can be a little fussy to make. So we're going to simplify the preparation and put ease into dinner time.
- Cheese - Swiss cheese is most popular in cordon bleu. Gruyere adds a nuttiness that works great too!
- Ham - This is a great way to use up leftover ham. Canadian bacon or deli-style ham can also be used.
See the recipe card for complete instructions and ingredient amounts.
- Heat oil in a large skillet over medium heat. Season the chicken with onion and garlic powder, salt and pepper on both sides. Add the chicken to the skillet and cook until golden brown on both sides. Transfer the chicken to a plate and set aside. The chicken doesn't need to be fully cooked at this point - it will finish cooking in the sauce.
- Add the heavy cream to the skillet and let is reduce for 2-3 minutes.
- Add the cheese and whisk until melted.
- Add the chicken back to the skillet and top with the ham.
- Simmer for 3-4 minutes until the chicken reaches an internal temperature of 165 degrees.
- Serve, spooning the sauce over mashed potatoes or rice - to soak up every drop!
- Use thin-cut chicken breasts for quick cooking. For larger chicken breasts, cut the chicken in half horizontally to create two thin pieces. Alternatively, pound the chicken to ¼ to ½ inch thickness.
- If you need to substitute whole milk for the heavy cream in the sauce, add a little bit of flour to the fat in the pan after removing the chicken. This creates a roux which will help to thicken the milk into a sauce consistency.
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Chicken with Cordon Bleu Sauce
- 1 tablespoon olive or grapeseed oil
- 1 ¼ pounds boneless, skinless chicken breasts (sliced or pounded thin (Note 1))
- onion powder (for seasoning chicken)
- garlic powder (for seasoning chicken)
- salt and black pepper (for seasoning chicken)
- 1 ½ cups heavy cream
- ⅔ cup shredded Swiss or Gruyere cheese
- 6 slices Canadian bacon ((or ⅖ cup diced ham))
- Preheat oil in a large skillet over medium-medium high heat.
- Season the chicken breasts on both sides with onion and garlic powder, salt and pepper.
- Add the chicken to the skillet in a single layer. Cook 2-3 minutes per side until golden brown. Transfer the chicken to a plate. Cook the chicken in batches if it doesn't all fit in the skillet.
- Add the cream to the skillet and scrap up the golden bits on the bottom of the skillet. (Note 2) Cook for 2-3 minutes until slightly thickened. Add in the shredded cheese and stir until the cheese is completely melted.
- Add the chicken back to the skillet and top with the ham. Reduce the heat to medium-low and simmer for 3-4 minutes until the internal temperature of the chicken reaches 165 degrees.
- Taste and season with salt and pepper as needed. Serve with mashed potatoes or rice.
- For thicker chicken breasts, slice in half horizontally to create two thin pieces. Or pound the chicken to a thickness of ¼-1/2 inch.
- If using whole milk in place of cream, add a little bit of flour to the fat in the skillet to create a roux. This will help to thicken the milk into a sauce consistency.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in September 2019 and has been updated.