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Easy Sheet Pan Chicken Cordon Bleu is a complete dinner for the entire family! Crispy crumbed chicken breasts filled with Dijon mustard, Swiss cheese and ham, baked with vegetables and served with an incredible Dijon Cream Sauce for the ultimate restaurant feel right at home!
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Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce
A classic Chicken Cordon Bleu can be quite intimidating to make with so many steps involved just in the preparation alone! Flattening breasts, making sure breasts are evenly measured and thin enough to be rolled, layered with cheese and ham, rolling them up, frying, then baking, THEN MAKING A SAUCE! With my version, however, this Chicken Cordon Bleu still has ALL of the flavours, with half of the effort, PLUS the added bonus of veggies being cooked on the same pan! Bake straight from the get-go for a healthier than the usual deep fried version, OR fry first if you want to go ALL OUT! I’m sure you will love this Chicken Cordon Bleu Recipe!
WHAT A BEAUTIFUL SAUCE! ↑
HOW TO MAKE A SHEET PAN CHICKEN CORDON BLEU!
With my recipe, I’m giving you two options, as I mentioned above. Before you get to cooking, decide on one of these options that best suits your needs: what’s the occasion and who you are cooking for.
- Frying in a skillet first to get a nice, golden crumb before baking. If you’re nervous with the outcome of baking crumbed chicken and prefer the colour and flavour of fried chicken — healthy or not — then this version is for you. Colour, crispness and flavour is unbeatable in fried chicken. I won’t argue!
- No frying. Healthier, just as tasty, with minimal steps. With this version, you are still going to get a crispy, golden crumb on your chicken cordon bleu, but without the hassle and mess of using a skillet to do it with. How, you may be asking? Coating your chicken with a good amount of cooking oil spray. Now, some may argue that this is just as worse as deep frying, hence the two options.
If you’re not comfortable with deep frying OR using cooking oil spray? Well, you are more than welcome to bake your chicken exactly how you’d like too! It’s completely up TO YOU!
Once you’ve decided on your option, you’re going to:
- Season your chicken and slice a pocket into each breast! No flattening or rolling over here! Stuff them, seal them, dip them then dredge them in your breadcrumb mixture. (I found a mixture of Panko and seasoned breadcrumbs worked the best for the overall result. If you want to just use one or the other instead of both, go for it!)
- Arrange your pre-fried chicken, OR raw, breaded chicken in the centre of your baking sheet.
- Prepare your veggies! I used broccoli and cauliflower for this sheet pan meal, however, you can use carrots, green beans, zucchini, or any other vegetable you like! If using potatoes, I suggest cutting them into 1-inch cubes to ensure they are cooked right through. If your sheet pan is too small? Use another pan for your veggies!
- BAKE! Put your feet up for a good 15 minutes while the oven does the work for you! In the last 10 minutes, make your incredible, thick and creamy Dijon sauce, ready for serving.
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