This sheet pan chicken cordon bleu is rolled up with smoky ham, melty Swiss, and topped with an herby Dijon sauce. Served with garlicky roasted broccoli, this is one of my go-to easy weeknight dinners!
I have enforced some new rules in our house concerning weeknight dinners, and although I am known to not follow my own advice, I am determined to abide by my own mandates. They are:
- Weeknight dinners shall take no longer than one hour of hands-on work.
- Maybe a Tuesday night at 8pm is a bad time to start cooking a recipe that needs to braise for three hours (I paraphrase).
- Stop trying to make chicken breasts defrost in 20 minutes.
- Keep it relatively healthy so you can eat all the fries you want on Saturday night.
(Not that I’m necessarily counting every calorie here, but I do have to fit in a wedding dress to wear in the near-ish future. 🤷)
Recently, my absolute go-to has become this sheet pan chicken cordon bleu. And it checks all the boxes! Not only does it take less than 20 minutes of actual work, but it cooks quickly, requires few dishes (bonus), and it needs zero braising. Plus, I decided to skip the breading and heavy sauces in exchange for a lightened up Dijon sauce, so we’re keeping things ~balanced~ over here. (Extra fries please).
The only issue is the frozen chicken breast situation, but I think that’s just one of those things where I need to work on myself.
Let’s talk ingredients
Perhaps one of the best parts of this meal is the short ingredient list. (Just in case you weren’t convinced to make sheet pan chicken cordon bleu in the first place). Here are a few things you’ll need:
- Thin chicken breasts – If you can’t find thinly sliced chicken breasts, just cut regular chicken breasts in half horizontally. Then, pound them with a mallet until they’re about 1/2” thick. You can also do this with chicken thighs!
- Ham – I like finding a high-quality, nitrate-free ham personally. But, use whatever you like!
- Swiss cheese – Something thinly-sliced so it’s easy to roll.
- Dijon – This will make up a majority of the sauce, so get something you like. Regular Dijon or stone ground are both great!
- Broccoli – If broccoli isn’t your thing, you can use green beans or Brussels Sprouts.
The remaining ingredients you’ll need are basics like olive oil, spices, and condiments.
Let’s make dinner
Sheet pan chicken cordon bleu with Dijon sauce comes together in just a few easy steps.
- Prep – Preheat the oven to 425°F, whisk up the sauce, and toss the broccoli with some olive oil, garlic, and spices. Set aside.
- Roll – Next, you’ll layer each thin chicken breast with a slice each of ham and Swiss cheese. I like to cut the Swiss cheese in half and layer them diagonally so the cheese doesn’t poke out. Roll up each chicken breast tightly and secure with toothpicks. You can also use metal skewers! Season with salt and pepper.
- Bake – Spread the broccoli on 3/4 of the sheet pan and the chicken on the remaining 1/4. Bake until cooked through.
- Sauce – Once the chicken reaches 160°F, you’ll brush the chicken with the sauce, and broil until it gets nice and browned.
- Finishing touches – Squeeze some lemon juice over the broccoli and drizzle the chicken with more sauce if desired. Enjoy!
How to meal prep sheet pan chicken cordon bleu
Occasionally, when I really have my ish together, I’ll make this recipe for a meal prepped lunch! It’s actually really easy and heats well in the microwave. The trick is not overcooking the chicken so that it doesn’t dry out when you reheat. I like to use an instant thermometer to make sure it *just* reaches 165°F and then I pull it out of the oven.
Additionally, I like to double the sauce and add a little extra right before I place it in the microwave. This helps the chicken from drying out when you reheat.
Ideas for side dishes
Obviously, we have some broccoli action going on here, and you definitely don’t want to miss out! This broccoli is bright, garlicky, a little spicy, and perfectly complements the chicken cordon bleu. But, there are a few other side dishes you can add if you feel so inclined:
- Rice – I like brown rice (or white!) for soaking up all the extra sauce.
- Potatoes – Roasted red potatoes or sweet potatoes would be a great addition to this meal. You could probably even fit them on the sheet pan!
- Salad – A nice green salad with vinaigrette complements this dish perfectly.
- Peas – I know peas are a common side dish for chicken cordon bleu, and they would be delicious here too!
- Green veggies – I obviously luuuurve this broccoli, but if it’s not your thing, there are other options. Green beans, Brussels sprouts, or zucchini would also be delicious! Just make sure to adjust cooking time so you don’t overcook or undercook your veg.
Tips & Tricks
- Roll tightly – You want to make sure that your chicken stays rolled up in the oven. I like to secure the rolls with toothpicks or skewers. Just make sure to use something to secure the chicken, or it will unroll in the oven.
- Cheese side up – I recommend placing the cheese side up on the sheet pan so that the cheese melts over the chicken and doesn’t just stick to the sheet pan. Plus, the sheet pan will essentially “sear” the tops of the chicken which makes it nice and browned!
- Don’t overbake – Using an instant read thermometer is so helpful here! Overcooked chicken is sad. You really want to make sure that the chicken reaches 165°F and then pull it out before it overbakes.
- Use a hot sheet pan – The trick for getting perfectly roasted broccoli is baking it on a hot sheet pan. This is also a great trick for browning the chicken.
- Extra sauce – I like doubling the sauce and drizzling extra over the baked chicken. Team Sauce forever!
More easy dinner recipes
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Sheet Pan Chicken Cordon Bleu with Dijon Sauce
- 1 Tbs Dijon mustard
- 1 Tbs red wine vinegar
- 2 tsp honey
- 1/2 tsp thyme, fresh or dried
Chicken Cordon Bleu with Broccoli
- 24 oz broccoli florets (about 5 1/2 cups)
- 2 Tbs olive oil
- 2 large garlic cloves, minced
- 1/2 tsp red pepper flakes (optional)
- Zest + juice of 1/2 lemon
- 4 thinly sliced chicken breasts
- 4 slices of ham
- 4 slices of Swiss cheese halved
- Salt and pepper, to taste
- Preheat oven to 425°F. Place a sheet pan in the oven while it is heating. In a small bowl, whisk the sauce ingredients. Set aside.
- Toss the broccoli with the olive oil, garlic, red pepper flakes, lemon zest, salt, and pepper. Set aside.
- Next, layer 1 slice of ham and 2 halved slices of Swiss cheese diagonally on top of each thinly-sliced chicken breast. Starting at the end towards you, roll tightly, tucking the ham and cheese into the chicken to prevent it from peeking out too much. Once you get to the end, use one or two toothpicks to secure. Season the chicken with salt and pepper.
- Once the oven is heated, grease the sheet pan with cooking spray or neutral oil. Spread the broccoli into an even layer over 3/4 of the sheet pan. Place the chicken rolled side up on the other side. Bake for about 20 minutes, or until the chicken reaches 160°F.
- Once the chicken reaches 160°F, turn the broiler onto high. Toss the broccoli, and flip the chicken breasts so they are rolled side down. Brush the sauce over the tops and sides of the chicken and broil for 2-3 minutes until the sauce is thickened, the chicken is browned, and the internal temperature is 165°F. (If the broccoli starts to brown too much, remove it from the pan).
- Squeeze the lemon over the broccoli and slice each chicken breast into 2-3 pieces. Enjoy!
xo Sara Lynn
*Song of the day: Low Light Buddy of Mine by Iron & Wine