Easy Sheet Pan Chicken Cordon Bleu
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5
16 reviews
Excellent
Easy Sheet Pan Chicken Cordon Bleu
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This sheet pan chicken cordon bleu features chicken breasts stuffed with ham and Swiss cheese, coated in a mixture of panko and seasoned breadcrumbs, and either fried briefly then baked or baked directly. Served with roasted broccoli and cauliflower, the dish offers a crispy exterior and melty filling, making it a convenient all-in-one meal.
Description
Chicken breasts are seasoned, then sliced to form pockets filled with Dijon mustard, Swiss cheese halves, and ham slices. The edges are sealed and the breasts are dipped in egg wash and coated in a blend of panko and seasoned breadcrumbs. There are two main cooking options: pan-frying the chicken until golden and then finishing in the oven, or baking the breaded chicken directly on a sheet pan.
Alongside the chicken, broccoli and cauliflower florets are tossed with olive oil and Parmesan cheese, then roasted to tender crispness. This combination delivers contrasting textures between the crunchy breadcrumb coating and the soft, flavorful chicken inside.
The recipe includes an optional Dijon cream sauce made from butter, garlic, flour, milk, mustard, chicken stock powder, and Parmesan cheese to drizzle over the finished dish. This sauce adds a creamy, tangy element that complements the ham and cheese filling.
Different vegetables can be substituted as desired. If using potatoes, cubing them into one-inch pieces is recommended for even cooking. If your sheet pan is small, roasting vegetables separately is a practical alternative.
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Ingredients
FOR THE CHICKEN:
- 4 chicken breast small, skinless and boneless
- 1 pinch salt to season
- 1 pinch black pepper to season
- 1 ½ teaspoons garlic powder divided
- 4 teaspoons Dijon mustard divided
- 6 lices swiss cheese halved (or Jarlsberg)
- 4 lices ham
- 2 egg
- ½ cup panko breadcrumbs
- ¼ cup seasoned breadcrumbs
- 2 cups broccoli add more if desired - or another veg, florets
- 2 cups cauliflower add more if desired - or another veg, florets
- 1-2 tablespoons olive oil
- 2 tablespoons Parmesan Cheese fresh grated, optional
FOR THE DIJON CREAM SAUCE (OPTIONAL):
- 3 tablespoons butter
- 2 cloves garlic crushed or minced
- 2 tablespoons flour
- 1 ½ cups milk 2%, skim or full cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chicken stock or vegetable stock powder
- ¼ cup Parmesan Cheese fresh grated
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 tablespoons parsley optional, for garnish, fresh
Instructions
FOR THE CHICKEN:
- Arrange shelf to the middle of your oven. Preheat oven to 200C/400F. Spray a large baking sheet with non stick cooking oil spray. Set aside.
- Season chicken breast with salt, pepper and ½ teaspoon garlic powder. Slice a pocket into the largest side of each breast.
- Spread the inside of each pocket with 1 teaspoon Dijon mustard per breast. Place 3 cheese halves and one slice of ham slice into each breast. Fold the edges of the chicken to cover the filling and seal with toothpicks.
- In one shallow bowl, whisk the eggs. In another bowl, add the Panko and the seasoned breadcrumbs; mixing them well. Dip each breast into the egg wash first and then dredge in the breadcrumbs to fully coat.
OPTION ONE: FRY FIRST THEN BAKE
- Add enough oil to cover the base of a frying pan. Fry the chicken in batches of two, for ABOUT 4 minutes each side, until the crumbs are golden (it doesn't matter if the chicken is not cooked through, you will continue baking in the oven).
- Once golden browned, use tongs to arrange chicken in the middle of the baking sheet. Continue with VEG.
OPTION TWO: BAKE ALL THE WAY
- After breading, arrange chicken in the middle of the baking sheet and spray generously with cooking oil spray, completely soaking the crumbs (this helps the crumbs turn a nice golden brown colour during baking). Continue with VEG.
VEG:
- Add the broccoli and cauliflower into a bowl. Drizzle with the olive oil and season with salt, pepper and the remaining 1 teaspoon garlic powder. Mix well with your hands.
- Arrange the vegetables around the chicken on the baking sheet (if you don't have enough room for the vegetables, use a second baking sheet). Sprinkle the vegetables with 2 tablespoons of parmesan cheese (If desired).
- Bake for 25-30 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
- Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.
FOR THE DIJON CREAM SAUCE (OPTIONAL):
- While chicken is in the oven: Melt butter over medium heat in a small saucepan. Add the garlic and cook until fragrant (about 30 seconds). Reduce heat down to low, whisk in flour and cook for 1 minute.
- Slowly add half the milk and whisk until the flour mixture is smooth and blended.
- Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind the sauce with continue to thicken as it cools. Add in extra milk only if needed, in 1-2 tablespoonful increments, until reaching your desired consistency. Season with salt and pepper to taste.
- Add the parsley, if desired. Serve with chicken and veg.
Notes
- Nutrition info includes the Dijon cream sauce; deep-frying is not included in the calculation.
- A mixture of panko and seasoned breadcrumbs yields the best coating, but you may choose either alone if preferred.
- Vegetable options besides broccoli and cauliflower include carrots, green beans, or zucchini; cut potatoes into 1-inch cubes for even cooking.
- If the sheet pan is too small, roast vegetables on a separate pan.
Nutrition Information
Show Details
Calories
765kcal
(38%)
Carbohydrates
26g
(9%)
Protein
75g
(150%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.4g
(20%)
Cholesterol
307mg
(102%)
Sodium
1.22mg
(0%)
Potassium
1.488mg
(0%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1.35IU
(0%)
Vitamin C
71mg
(79%)
Calcium
544mg
(54%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 26g | 9% |
| Protein | 75g | 150% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 307mg | 102% |
| Sodium | 1.22mg | 0% |
| Potassium | 1.488mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1.35IU | 0% |
| Vitamin C | 71mg | 79% |
| Calcium | 544mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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