Unstuffed Chicken Cordon Bleu with Roasted Broccoli
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5 Servings
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Course
Main Course
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Cuisine
American
Unstuffed Chicken Cordon Bleu with Roasted Broccoli
Description
This Unstuffed Chicken Cordon Bleu features thin chicken breasts seasoned and layered with a light coat of Dijon mustard, followed by ham slices and shredded Gruyere or Swiss cheese. Coarsely crushed crackers are sprinkled on top and pressed lightly to form a crust. The chicken bakes at a high temperature for a crisp, browned crumb exterior while the cheese melts underneath, creating contrasting textures.
Broccoli spears, tossed with olive oil, salt, and pepper, roast alongside the chicken, absorbing some of the oven's heat and achieving tender edges with slight caramelization. The chicken breasts are arranged on a baking sheet without overlapping to keep the cheese and cracker topping in place during baking.
This meal offers a balanced plate of protein and vegetables, suitable for family dinners. It can be scaled up by increasing ingredient quantities and using multiple baking sheets when serving more people.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds broccoli cut into spears/thin wedges (see pictures in the post for a visual)
- salt
- black pepper
- 1 ½ to 2 to 2 pounds chicken breast pounded to 1/4-inch thick or cut in half to form two thinner cutlets (see note, boneless, skinless (4-5 breasts
- 2 tablespoons Dijon mustard
- 4 to 8 to 8 slices ham exact amount depends on brand/size of slices, deli
- 1 cup gruyere cheese shredded, or Swiss cheese
- ¾ cup crackers coarsely crushed, Ritz, about 15
Instructions
- Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil.
- Toss the broccoli with the remaining tablespoon of oil, 1/4 teaspoon salt (I use coarse, kosher salt), and a pinch of black pepper.
- Pat the chicken dry with paper towels and season lightly on both sides with salt and pepper. Place the chicken breasts side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake.
- Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add 1/4 cup or so of the shredded cheese evenly across the top.
- Sprinkle the cracker crumbs evenly over the cheese, and press lightly so the crumbs aren't loose.
- Arrange the broccoli in a single layer on the opposite side of the baking sheet.
- Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.
- I recommend removing the chicken as soon as the sheet pan comes out of the oven so it doesn't sit in the liquid that will naturally pool on the bottom of the sheet pan.
Notes
- Use thin chicken breasts to ensure even and quick cooking; thick breasts can be halved to create cutlets.
- To increase servings, scale ingredients proportionally and bake on multiple sheet pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 47g | 94% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 128mg | 43% |
| Sodium | 791mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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