Pan-Fried Chicken Cordon Bleu with Mashed Potatoes
Thin chicken breasts stuffed with ham and Swiss, pan-fried until golden, served with creamy mashed potatoes and guacamole. A weeknight take on the classic that skips the breadcrumb coating for speed.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 whole (6–7 oz each) boneless, skinless chicken breasts
- 4 slices deli ham slices
- 2 slices Swiss cheese slices
- 1 lb russet potatoes
- 3 tbsp (divided) butter
- ¼ cup sour cream or heavy cream
- 1 whole avocado
Instructions
- 1
Cube potatoes into 1-inch pieces. Boil in salted water until fork-tender, about 12 minutes.
- 2
While potatoes cook, place chicken breasts between plastic wrap and pound to ¼-inch thickness.
- 3
Lay 2 ham slices and 1 cheese slice on each chicken breast. Roll tightly and secure with toothpicks if needed.
- 4
Heat 2 tbsp butter in a 10-inch skillet over medium-high until shimmering. Sear chicken 5 minutes per side until golden brown.
- 5
Drain potatoes. Mash with 1 tbsp butter, sour cream, salt, and pepper until creamy.
- 6
Plate chicken alongside mashed potatoes. Top with sliced avocado and a pinch of salt. Serve hot.
Tools you’ll need
- 10-inch skillet
- large pot
- plastic wrap
- meat mallet
- toothpicks
- colander
- potato masher
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