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Easy Sheet Pan Chicken Cordon Bleu
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!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- frying pan
- pan
- saucepan
📝 Preparation Steps
1
FOR THE CHICKEN:
2
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.
3
Season chicken breast with salt, pepper and 1/2 teaspoon garlic powder. Slice a pocket into the largest side of each breast.
salt (to season)1 pinchsalt (to taste)1 pinchpepper (to season)1 pinchpepper (to taste)1 pinchteaspoons garlic powder (divided)1 1/2garlic (crushed or minced)2 cloves
4
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.
dijon mustard (divided)4 teaspoonsDijon mustard1 tablespoonham4 slices
5
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.
eggs2
6
OPTION ONE: FRY FIRST THEN BAKE
7
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).
8
Once golden browned, use tongs to arrange chicken in the middle of the baking sheet. Continue with VEG.
9
OPTION TWO: BAKE ALL THE WAY
10
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.
11
VEG:
12
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.
salt (to season)1 pinchsalt (to taste)1 pinchpepper (to season)1 pinchpepper (to taste)1 pinchteaspoons garlic powder (divided)1 1/2garlic (crushed or minced)2 cloves
13
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).
parmesan cheese (fresh grated, optional)2 tablespoonscup parmesan cheese (fresh grated)1/4
14
Bake for ⏱️ 25-30 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
15
Remove toothpicks from the chicken and allow to rest for ⏱️ 5 minutes before serving with the Dijon Cream Sauce.
16
FOR THE DIJON CREAM SAUCE (OPTIONAL):
17
While chicken is in the oven: 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.
butter3 tablespoonsteaspoons garlic powder (divided)1 1/2garlic (crushed or minced)2 clovesflour2 tablespoons
18
Slowly add half the milk and whisk until the flour mixture is smooth and blended.
flour2 tablespoons
19
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.
salt (to season)1 pinchsalt (to taste)1 pinchpepper (to season)1 pinchpepper (to taste)1 pinch
20
Add the parsley, if desired. Serve with chicken and veg.
fresh parsley (optional, for garnish)2 tablespoons
Nutrition Facts
calories
765 kcal
fat Content
39 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
1.22 mg
protein Content
75 g
trans Fat Content
0.4 g
cholesterol Content
307 mg
carbohydrate Content
26 g
saturated Fat Content
18 g
unsaturated Fat Content
16 g
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