Pan-Seared Chicken Cordon Bleu with Creamy White Wine Sauce
Juicy chicken breasts stuffed with ham and cheese, pan-seared until golden, then simmered in a creamy white wine sauce. A French classic made easy for a weeknight dinner.
- Prep30 min
- Cook30 min
- Total1h
- DifficultyMedium
- Servings4
This is my take on the classic French dish, but cooked entirely in a skillet for convenience. The chicken breasts are butterflied, stuffed with ham and cheese, then pan-seared to a beautiful golden brown. A simple sauce made with white wine, chicken broth, and cream brings everything together, making it perfect for a special dinner or a comforting family meal.
The sauce is silky and rich, flavored with garlic and a hint of paprika, and finished with fresh chives. Serve it over mashed potatoes or rice with a side salad for a complete and satisfying plate. It's surprisingly easy to make and sure to impress.
Ingredients
For serving
Converted amounts are rounded.
Method
- Butterfly the chicken breasts: slice each one horizontally almost through, then open like a book.
- Place one slice of cheese and one slice of ham on each opened breast.
- Fold the chicken back over the filling and secure with toothpicks.
- In a shallow dish, mix the flour, paprika, salt, and pepper.
- Dredge the stuffed chicken breasts in the flour mixture, shaking off any excess.
- Heat a large skillet over medium heat and melt the butter with the olive oil.
- Add the crushed garlic and cook for a minute until fragrant.
- Add the chicken and brown well on all sides. Pour in the white wine and let it evaporate for a minute.
- Add the chicken broth, cover, and simmer gently for about 30 minutes, until the chicken is cooked through.
- Transfer the chicken to a platter and keep warm. Remove the toothpicks and discard the garlic from the sauce.
- In a small bowl, dissolve the cornstarch in the heavy cream, then pour into the skillet sauce.
- Let the sauce thicken for a few minutes. Adjust seasoning with salt and pepper, and stir in plenty of chopped chives.
- Spoon the sauce over the chicken and serve with mashed potatoes or rice and a green salad.
💡 Tips
- To keep the chicken moist, don't overcook; use a meat thermometer to reach 165°F.
- If you don't have toothpicks, you can use kitchen twine to tie the chicken rolls.
- For a lighter sauce, you can substitute half of the cream with milk, but the sauce will be thinner.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου