Skillet Chicken Cordon Bleu with Wine Sauce

something that i don’t make often but get occasional random cravings for it chicken cordon bleu. usually i like the version that has a light, crispy coating which involves some sort of frying, followed by a short time in the oven to finish it off. but much to my dismay, when i went to cook dinner on this particular evening, i had no oil with which to fry. boooo!

hmmm. i had already purchased the chicken, ham and cheese so i had to do some searching. i found a recipe on that fit the bill and actually turned out quite delicious! this one does not have the traditional breadcrumb coating, rather a light dredge of seasoned flour which is browned in butter and then simmered in a wine and chicken broth bath which later becomes a sauce. it calls for the traditional ham and Swiss filling that you would expect from chicken cordon bleu, but the gravy that is created and served with this one really changed it to a whole different dish. it is a warm. comforting chicken dish that deceives you into thinking it’s been cooking for a while in the oven. it has that savory, roasted chicken flavor to it. yum! i made some changes but mostly kept the recipe the same as Chicken Cordon Bleu II which i based this off of. i add a layer of Dijon to the filling, and butterfly the chicken open to allow for easier rolling and quicker cooking. i also tweaked the seasonings in the dredge and on the chicken a bit. i had Jarlsberg on hand, which is similar to swiz, so i used that instead.

this dish is easy and takes less than an hour from start to finish but it will taste like you spent a lot more time on it! i will be making this again for sure! just make sure you get the chicken thin enough so you can properly roll it and don’t over cook it!

skillet chicken cordon bleu

skillet chicken cordon bleu

Skillet Chicken Cordon Bleu with Wine Sauce


  • 3 skinless, boneless chicken breasts, butterflied open and pounded thin (if necessary to 1/4- 1/2 inch thick)
  • 6 thin slices Swiss or Jarlsberg cheese
  • 6 slices thin smoked ham
  • 1 tbsp dijon mustard
  • 3 tbsp unbleached, all-purpose flour
  • 1 tsp paprika
  • 3 + 1 tbsp butter
  • 3 tbsp olive oil
  • 1/2- 3/4 cups dry white wine
  • 2 tsp chicken bouillon granules (or 2 cubes)
  • 1 tbsp cornstarch
  • 1 cup heavy cream (i used whole milk because i had it, and it turned out very good but cream would make the sauce richer)
  • kosher salt and fresh black pepper


  • butterfly the chicken open and pound thin (if necessary). brine if desired
  • season the cut side of each piece of chicken with salt and pepper
  • brush the cut side of each with a layer of Dijon mustard
  • layer one piece of ham, then two pieces of cheese and another piece of ham on each chicken breast, leaving a border of about a half inch around the filling (trim ham and cheese if necessary)
  • roll each piece of chicken over the filling and secure with kitchen twine (i ran out so had to use toothpicks which was very inefficient. use in a pinch but i recommend tying in a few places with twine to hold together while cooking)
  • chill chicken while preparing the dredge, etc
  • mix the flour, paprika, 1 tsp salt and 1/2 tsp pepper in a shallow dish
  • heat the butter and 3 tbsp oil in a large skillet over medium-high heat
  • coat the chicken on all sides with the flour mixture and cook in the skillet, turning to brown on all sides (it will need about 5 minutes per side)
chicken browning

chicken browning

  • add the wine and broth to the skillet
  • reduce heat to low, cover, and simmer for about 15 minutes
  • monitor temp of the chicken with an instant read thermometer and remove chicken when it is between 160 and 165. cut off the twine and place on a plate covered in foil to keep warm while you prepare the sauce
  • blend the cornstarch with the cream or milk until the cornstarch is completely dissolved
  • slowly whisk cornstarch mixture into the skillet
  • bring to a boil over medium-high heat, whisking frequently. cook until thickened
wine and cream gravy

wine and cream gravy

  • stir in the last tbsp of butter at the end and check for seasoning. add salt and pepper to taste (you shouldn’t need much if any since the bouillon has a lot of salt in it)
  • to serve, pour sauce over chicken. it is also good over rice and/or veggies

3 responses to “Skillet Chicken Cordon Bleu with Wine Sauce

  1. I love the look of that Cordon Bleu chicken and wine alway adds such a wonderful flavour to chicken, which can sometimes be very bland. And it has cream too! thanks for visiting my blog and wish you a lovely day!

  2. thank you! yes, i love the way wines seasons the chicken while it simmers in this recipe! i hope you give it a try and let me know what you think!
    enjoying your blog very much so far and i hope you keep coming back to visit mine too
    i hope you have a lovely day as well 🙂

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