Experience the delightful flavors of a classic dish with a simpler twist. This easy sheet pan chicken cordon bleu recipe offers a convenient way to enjoy a gourmet meal with minimal effort. Perfect for busy weeknights, it combines tender chicken breasts, savory ham, and melted swiss cheese with a crispy breadcrumb coating, all baked alongside nutritious vegetables.
While most ingredients are common pantry staples, you may need to pick up dijon mustard, panko breadcrumbs, and swiss cheese if they aren't already in your kitchen. These components are essential to achieving the authentic flavors and textures of chicken cordon bleu. Ensure you also have fresh broccoli florets and cauliflower florets for the vegetable medley.
Ingredients for Easy Sheet Pan Chicken Cordon Bleu
Chicken breasts: The main protein, providing a tender and juicy base for the dish.
Salt: Enhances the overall flavor of the chicken and vegetables.
Pepper: Adds a hint of spice and depth to the seasoning.
Garlic powder: Infuses a subtle garlic flavor throughout the dish.
Dijon mustard: Offers a tangy and slightly spicy component inside the chicken pockets.
Swiss cheese: Melts beautifully inside the chicken, providing a creamy and savory flavor.
Ham: Adds a salty and rich taste to the chicken pockets.
Eggs: Used for coating the chicken to ensure the breadcrumbs adhere properly.
Panko breadcrumbs: Creates a light and crispy crust on the chicken.
Seasoned breadcrumbs: Adds extra flavor to the breadcrumb coating.
Broccoli florets: Provides a nutritious and vibrant vegetable side.
Cauliflower florets: Complements the broccoli, adding variety and texture.
Olive oil: Used to coat the vegetables, helping them roast to perfection.
Parmesan cheese: Adds a nutty and salty finish to the roasted vegetables.
Butter: Forms the base of the optional Dijon cream sauce.
Garlic: Enhances the flavor of the cream sauce.
Flour: Thickens the cream sauce.
Milk: Provides the creamy texture for the sauce.
Chicken stock powder: Intensifies the savory taste of the sauce.
Fresh parsley: Adds a touch of freshness and color to the final dish.
One reader, Arnuad Woodard says:
This easy sheet pan chicken cordon bleu recipe is a game-changer! The chicken is juicy, the cheese melts perfectly, and the veggies are a delicious bonus. The optional dijon cream sauce adds a gourmet touch. Perfect for a quick, impressive dinner!
Techniques Required for Making Sheet Pan Chicken Cordon Bleu
How to slice a pocket into chicken breasts: Use a sharp knife to carefully cut a horizontal pocket into the thickest side of each chicken breast, being cautious not to cut all the way through. How to whisk eggs: Crack the eggs into a shallow bowl and beat them with a fork or whisk until the yolks and whites are fully combined. How to dredge chicken: Dip each chicken breast into the egg wash, ensuring it is fully coated, then press it into the breadcrumb mixture, turning to coat all sides evenly. How to fry chicken: Heat oil in a frying pan over medium heat. Add the breaded chicken breasts and cook for about 4 minutes on each side until the crumbs are golden brown. How to melt butter: Place butter in a small saucepan over medium heat and allow it to melt completely before adding other ingredients. How to whisk flour into butter: After melting the butter, add flour and whisk continuously for about 1 minute to create a smooth roux. How to add milk to a roux: Slowly pour in half the milk while whisking constantly to ensure the mixture remains smooth. Add the remaining milk and continue whisking until fully combined. How to thicken a sauce: Continue cooking the sauce while whisking until it reaches the desired thickness. Adjust consistency by adding more milk if necessary. How to season with salt and pepper: Taste the dish and add salt and pepper as needed to enhance the flavor.
How To Make Easy Sheet Pan Chicken Cordon Bleu
Have a gourmet meal right at home with this chicken cordon bleu recipe. Chicken pieces are filled with ham, cheese, and mustard and serve over veggies.
Serves:
Ingredients
For Chicken:
- 4smallchicken breastsskinless and boneless
- saltto season
- pepperto season
- 1½tspgarlic powderdivided
- 4tspdijon mustarddivided
- 6slicesSwiss cheeseor Jarlsberg, halved
- 4slicesham
- 2eggs
- ½cupPanko breadcrumbs
- ¼cupseasoned breadcrumbs
- 2cupsbroccoli floretsor another veg, add more if desired
- 2cupscauliflower floretsor another veg, add more if desired
- 2tbspolive oil
- 2tbspParmesan cheesefresh grated, optional
For Dijon Cream Sauce (optional):
- 3tbspbutter
- 2clovesgarliccrushed or minced
- 2tbspflour
- 1½cups milk2%, skim or full cream
- 1tbspdijon mustard
- 1tspchicken stock powderor vegetable stock powder
- 1/4cupparmesan cheesefresh grated
- saltto taste
- pepperto taste
- 2tbspfresh parsleyoptional, for garnish
Instructions
Chicken:
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Arrange the shelf to the middle of your oven.
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Preheat oven to 400 degrees F/200 degrees C. Spray a large baking sheet with non-stick cooking oil spray. Set aside.
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Season chicken breast with salt, pepper, and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast.
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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.
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Fold the edges of the chicken to cover the filling and seal with toothpicks.
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In one shallow bowl, whisk the eggs. In another bowl, add the Panko and the seasoned breadcrumbs; mixing them well.
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Dip each breast into the egg wash first and then dredge in the breadcrumbs to fully coat.
Option 1- Fry and Bake:
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Add enough oil to cover the base of a frying pan.
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Fry the chicken in two batches for about 4 minutes on each side, or until the crumbs are golden (it doesn’t matter if the chicken is not cooked through, it will continue baking in the oven).
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Once golden brown, use tongs to arrange chicken in the middle of the baking sheet. Proceed with vegetables.
Option 2- Bake:
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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). Proceed with vegetables.
Vegetables:
-
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.
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Arrange the vegetables around the chicken on the baking sheet (if there is not enough room for the vegetables, use a second baking sheet).
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Sprinkle the vegetables with 2 tablespoons of parmesan cheese (if desired).
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Bake for 25 to 30 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
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Remove toothpicks from the chicken and allow to rest for 5 minutes before serving with the Dijon Cream Sauce.
Dijon Cream Sauce (optional):
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While chicken is in the oven, melt butter over medium heat in a small saucepan. Add the garlic and cook for about 30 seconds, or until fragrant.
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Reduce heat down to low, whisk in flour, and cook for 1 minute.
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Slowly add half the milk and whisk until the flour mixture is smooth and blended.
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Add remaining milk, mustard, stock powder and parmesan, and continue cooking for 2-3 minutes while whisking until thickened. Keep in mind that the sauce will continue to thicken as it cools.
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Add in extra milk only if needed, in 1-2 tablespoonful increments, until desired consistency is achieved. Season with salt and pepper to taste.
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Add the parsley, if desired. Serve with chicken and veg.
Nutrition
- Calories: 816.59kcal
- Fat: 51.49g
- Saturated Fat: 23.07g
- Trans Fat: 0.50g
- Monounsaturated Fat: 19.32g
- Polyunsaturated Fat: 5.23g
- Carbohydrates: 29.72g
- Fiber: 3.35g
- Sugar: 7.23g
- Protein: 58.90g
- Cholesterol: 259.65mg
- Sodium: 1091.92mg
- Calcium: 716.94mg
- Potassium: 939.87mg
- Iron: 3.51mg
- Vitamin A: 364.36µg
- Vitamin C: 63.03mg
Helpful Technique Tip for Preparing Chicken Cordon Bleu in a Sheet Pan
When slicing a pocket into the chicken breasts, use a sharp knife and make a horizontal cut, being careful not to cut all the way through. This will create a perfect cavity for the ham and cheese filling, ensuring it stays intact during cooking.
Time-Saving Tips for Preparing This Recipe
Prepare the filling: Pre-slice the ham and swiss cheese and keep them ready to stuff the chicken breasts.
Use pre-cut vegetables: Buy pre-cut broccoli florets and cauliflower florets to save chopping time.
Make the sauce ahead: Prepare the dijon cream sauce in advance and store it in the fridge. Reheat when needed.
Streamline breading: Set up a breading station with eggs and breadcrumbs to make the process faster.
One-pan cooking: Opt for the bake-only method to avoid extra steps and cleanup from frying.
Substitute Ingredients For Easy Sheet Pan Chicken Cordon Bleu Recipe
chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor but works similarly in seasoning.
pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the dish.
garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to garlic powder.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with added texture from the mustard seeds.
swiss cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, making it a good replacement.
ham - Substitute with turkey ham: Turkey ham provides a similar texture and flavor with less fat.
eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used as a binding agent in place of eggs.
panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture to panko breadcrumbs.
seasoned breadcrumbs - Substitute with crushed crackers: Crushed crackers can be seasoned to taste and provide a similar texture.
broccoli florets - Substitute with green beans: Green beans offer a different texture but can be roasted similarly to broccoli.
cauliflower florets - Substitute with brussels sprouts: Brussels sprouts can be roasted and provide a similar hearty texture.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile to Parmesan.
butter - Substitute with ghee: Ghee has a higher smoke point and a rich, buttery flavor, making it a suitable substitute.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish.
flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a dairy-free alternative with a similar consistency.
chicken stock powder - Substitute with vegetable stock powder: Vegetable stock powder offers a similar umami flavor without the meat.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good dairy-free alternative.
parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that can replace parsley.
Best Way to Present Sheet Pan Chicken Cordon Bleu
Serve smaller portion sizes: Present each chicken breast sliced diagonally to showcase the ham and swiss cheese filling. This not only makes it visually appealing but also allows for a more refined portion size.
Use decoration: Garnish the plate with a sprinkle of finely chopped fresh parsley and a light drizzle of the dijon cream sauce. Add a few microgreens for an elegant touch.
Plate composition: Arrange the broccoli florets and cauliflower florets in a semi-circle around the sliced chicken cordon bleu. Ensure the vegetables are evenly distributed and not overcrowded.
Sauce presentation: Serve the dijon cream sauce in a small, elegant sauce boat on the side. This allows diners to control the amount of sauce they prefer, maintaining the crispiness of the breaded chicken.
Color contrast: Utilize the vibrant green of the broccoli and the creamy white of the cauliflower to contrast with the golden brown chicken. This creates a visually appealing plate that draws the eye.
Texture balance: Ensure the vegetables are cooked to a tender-crisp texture, providing a pleasant contrast to the crunchy exterior and juicy interior of the chicken.
Final touch: Lightly dust the entire plate with a fine grating of parmesan cheese just before serving. This adds a subtle umami flavor and a touch of sophistication to the dish.
Essential Tools for Making Chicken Cordon Bleu in a Sheet Pan
Oven: Used for baking the chicken and vegetables to ensure they are cooked through and golden brown.
Large baking sheet: Provides a surface to arrange and bake the chicken and vegetables.
Non-stick cooking oil spray: Prevents the chicken and vegetables from sticking to the baking sheet.
Shallow bowl: Used for whisking the eggs and for holding the breadcrumb mixture.
Whisk: Helps in beating the eggs to create an egg wash.
Frying pan: Used for frying the chicken to achieve a golden brown crust before baking (if using the fry and bake option).
Tongs: Useful for handling the chicken breasts, especially when transferring them from the frying pan to the baking sheet.
Knife: Essential for slicing a pocket into the chicken breasts.
Toothpicks: Used to seal the edges of the chicken breasts to keep the filling inside.
Mixing bowl: Needed for tossing the broccoli and cauliflower with olive oil and seasonings.
Small saucepan: Used for making the optional dijon cream sauce.
Measuring spoons: Helps in measuring out ingredients like garlic powder, dijon mustard, and olive oil.
Measuring cups: Used for measuring ingredients like breadcrumbs, milk, and parmesan cheese.
Wooden spoon: Useful for stirring the sauce ingredients in the saucepan.
Garlic press: Handy for mincing the garlic cloves for the dijon cream sauce.
Cutting board: Provides a surface for slicing the chicken and preparing the vegetables.
Grater: Used for grating parmesan cheese if you are using a block of cheese instead of pre-grated.
Storing and Freezing Leftover Sheet Pan Chicken Cordon Bleu
To store leftover chicken cordon bleu, allow it to cool completely to room temperature before placing it in an airtight container or wrapping it tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
If you want to freeze the chicken cordon bleu, wrap each piece individually in plastic wrap or aluminum foil, making sure to remove as much air as possible. Place the wrapped pieces in a freezer-safe container or resealable freezer bag, label with the date, and freeze for up to 2-3 months.
To reheat refrigerated chicken cordon bleu, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover loosely with foil to prevent it from drying out. Bake for 15-20 minutes, or until heated through.
For frozen chicken cordon bleu, you can either thaw it overnight in the refrigerator and reheat as mentioned above, or bake it directly from frozen. To do so, preheat your oven to 350°F (175°C), place the frozen chicken on a baking sheet, and cover with foil. Bake for 30-40 minutes, or until heated through and the internal temperature reaches 165°F (74°C).
Store any leftover dijon cream sauce in a separate airtight container in the refrigerator for up to 3-4 days. Reheat the sauce gently in a saucepan over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk or chicken broth to thin the sauce if it has thickened during storage.
How To Reheat Leftover Chicken Cordon Bleu
- To reheat leftover chicken cordon bleu in the oven, preheat the oven to 350°F (175°C). Place the chicken on a baking sheet lined with parchment paper or aluminum foil. Cover the chicken loosely with foil to prevent it from drying out. Bake for 15-20 minutes, or until the chicken is heated through and the internal temperature reaches 165°F (74°C).
- For a quicker reheating method, use the microwave. Place the leftover chicken on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be careful not to overheat the chicken, as it can become rubbery.
- If you want to restore some of the crispiness to the breadcrumb coating, you can reheat the chicken in an air fryer. Preheat the air fryer to 350°F (175°C) and place the chicken in the basket. Cook for 3-5 minutes, or until the chicken is heated through and the coating is crispy.
- For a stovetop method, heat a small amount of olive oil or butter in a skillet over medium heat. Add the leftover chicken and cover the skillet with a lid. Cook for 3-5 minutes on each side, or until the chicken is heated through and the coating is crispy.
- If you have leftover dijon cream sauce, reheat it separately in a small saucepan over low heat, stirring occasionally. If the sauce becomes too thick, add a small amount of milk or chicken broth to thin it out. Pour the warm sauce over the reheated chicken before serving.
Interesting Fact About Chicken Cordon Bleu
A fun fact about this chicken cordon bleu recipe is that it simplifies the traditional dish by using a sheet pan method, making it easier to prepare and clean up. This method allows you to cook both the chicken and vegetables together, saving time and effort.
Is Making Sheet Pan Chicken Cordon Bleu at Home Cost-Effective?
This easy sheet pan chicken cordon bleu recipe is quite cost-effective for a household. The main ingredients like chicken breasts, ham, and swiss cheese are reasonably priced, and the addition of broccoli and cauliflower makes it a balanced meal. The optional dijon cream sauce adds a gourmet touch without breaking the bank. Overall, I would rate this recipe an 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people would be around $20-$25 USD.
Is This Chicken Cordon Bleu Recipe Healthy or Unhealthy?
The easy sheet pan chicken cordon bleu recipe is a relatively healthy dish, offering a balance of protein, vegetables, and moderate amounts of fat and carbohydrates. The chicken provides lean protein, while the broccoli and cauliflower contribute essential vitamins, minerals, and fiber. The use of olive oil and parmesan cheese adds healthy fats to the dish. However, the recipe also includes some less healthy elements, such as the breading on the chicken and the optional dijon cream sauce, which can increase the calorie, fat, and sodium content of the meal.
To make this recipe even healthier, consider the following suggestions:
- Use whole wheat or almond flour breadcrumbs instead of regular breadcrumbs to increase the fiber content and reduce refined carbohydrates
- Opt for low-fat swiss cheese or reduce the amount of cheese used to decrease the overall fat content
- Choose low-sodium ham to reduce the dish's salt content
- Increase the proportion of vegetables to chicken, ensuring a more balanced and nutrient-dense meal
- Prepare the dijon cream sauce using low-fat milk, reduced-fat parmesan cheese, and a smaller amount of butter to lower the calorie and fat content
- Experiment with additional herbs and spices, such as rosemary or thyme, to enhance the flavor without relying on excessive salt or fat
Editor's Opinion on This Easy Sheet Pan Chicken Cordon Bleu Recipe
This sheet pan chicken cordon bleu recipe is a brilliant fusion of simplicity and elegance. The methodical layering of flavors—from the dijon mustard to the swiss cheese and ham—ensures a delightful bite every time. The dual cooking options cater to different preferences, while the inclusion of roasted vegetables makes it a wholesome meal. The optional dijon cream sauce adds a luxurious touch, perfect for those seeking extra indulgence. Overall, it's a well-rounded, approachable dish that doesn't compromise on taste or presentation.
Enhance Your Easy Sheet Pan Chicken Cordon Bleu Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for This Sheet Pan Recipe
Why trust this Easy Sheet Pan Chicken Cordon Bleu Recipe:
This easy sheet pan chicken cordon bleu recipe is a must-try for its simplicity and delicious results. The combination of chicken breasts, ham, and swiss cheese creates a mouthwatering flavor profile, while the panko breadcrumbs ensure a crispy exterior. The addition of broccoli and cauliflower makes it a complete meal, all cooked on one sheet pan for easy cleanup. The optional dijon cream sauce adds a gourmet touch. Trust this recipe for a hassle-free, impressive dinner that will delight your taste buds.
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