20-Min Crispy Chicken Cordon Bleu with Mashed Potatoes
Thin chicken breasts stuffed with ham and Swiss, pan-fried until golden, then finished with a silky cream sauce. Serve alongside creamy mashed potatoes and fresh guacamole for a restaurant-quality weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 52g
Ingredients
- 2 breasts (about 6 oz each) chicken breast, boneless and skinless
- 2 oz deli ham, thinly sliced
- 2 slices Swiss cheese, sliced
- ½ cup all-purpose flour
- ½ cup heavy cream
- 1 cup mashed potatoes, store-bought or homemade
Instructions
- 1
Place chicken on a cutting board. Slice each breast horizontally (like opening a book) to create a pocket, then season inside and out with salt and pepper.
- 2
Stuff each chicken pocket with one slice of ham and one slice of Swiss cheese. Seal the edges gently with your fingers.
- 3
Pour flour into a shallow dish. Coat each stuffed breast on both sides, shaking off excess.
- 4
Heat 2 tbsp butter in a 12-inch skillet over medium-high heat until it foams, about 1 minute.
- 5
Sear chicken 4 minutes per side without moving until golden brown. Transfer to a plate.
- 6
Pour cream into the skillet and scrape up brown bits. Simmer 2 minutes until slightly thickened, then season with salt and pepper.
- 7
Return chicken to the skillet to coat with sauce. Serve over mashed potatoes with guacamole on the side.
Tools you’ll need
- cutting board
- chef's knife
- shallow dish (for flour)
- 12-inch skillet
- cooking spoon or spatula
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