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Skillet Chicken Cordon Bleu

A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it. —Nancy Zimmerer, Medina, Ohio
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 thin slices fully cooked ham
  • 4 thin slices Swiss cheese
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/3 cup butter
  • 1/2 cup white grape juice
  • 1 chicken bouillon cube
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch


  • Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture.
  • In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.
  • Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

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  • Katy's mom
    Dec 27, 2020

    Grape juice is going to make this awfully sweet. Wouldn't make it as written.

  • Stephanie
    Jan 14, 2020

    I've made something very similar to this but used white wine (from a liquor store) and it's sooo good! My favorite version of this. I always serve it over mashed potatoes or rice.

  • dopalenik
    Jan 14, 2019

    I wonder if you could substitute a white wine for the white grape juice in the sauce?

  • tinalou1006
    Jun 2, 2014

    This was pretty yummy chicken! It took a bit longer to prepare then I expected, but everyone raved about it. Just make sure to double check and ensure the chicken is cooked through.

  • mollymia
    Oct 20, 2010

    I have made this recipe many times for my family and they all absolutely LOVE it!

  • russnpa
    May 12, 2009

    YUCK! Did not like at all. Would have been better without the sauce.