Easy Sheet Pan Chicken Cordon Bleu Recipe


  • 4 small chicken breasts, skinless and boneless
  • salt and pepper to season
  • 1 1/2 teaspoons garlic powder, divided
  • 4 teaspoons dijon mustard divided
  • 6 slices Swiss cheese halved (or Jarlsberg)
  • 4 slices ham
  • 2 eggs
  • 1/2 cup Panko breadcrumbs*
  • 1/4 cup seasoned breadcrumbs*
  • 2 cups broccoli florets** (add more if desired -- or another veg)
  • 2 cups cauliflower florets** (add more if desired -- or another veg)
  • 1-2 tablespoons olive oil
  • 2 tablespoons Parmesan cheese, fresh grated (OPTIONAL)
  • 3 tablespoons butter
  • 2 cloves garlic, crushed or minced
  • 2 tablespoons flour
  • 1 1/2 cups milk, 2%, skim or full cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chicken or vegetable stock powder
  • 1/4 cup parmesan cheese, fresh grated
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, optional, for garnish

Easy Sheet Pan Chicken Cordon Bleu Recipe



  1. 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.
  2. Season chicken breast with salt, pepper and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast. 
  3. 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. 
  4. 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. 
  1. 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). 
  2. Once golden browned, use tongs to arrange chicken in the middle of the baking sheet. Continue with VEG.
  1. 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.
  2. VEG:
  3. 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.
  4. 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).
  5. Bake for 25-30 minutes, or until the chicken is golden and cooked through, and the vegetables are tender. 
  6. Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.

  1. While chicken is in the oven: 
  2. 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.
  3. Slowly add half the milk and whisk until the flour mixture is smooth and blended.
  4. 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. 
  5. Add the parsley, if desired. Serve with chicken and veg.
Source: Cafe Delites

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