Sheet Pan Chicken Cordon Bleu With Dijon Sauce

Sheet Pan Chicken Cordon Bleu With Dijon Sauce cover

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Sheet Pan Chicken Cordon Bleu With Dijon Sauce

Sunday Table Verified

Ingredients

Warning0 allergens identified

Sheet Pan Chicken Cordon Bleu With Dijon Sauce

Dijon Sauce

1 tbsp dijon mustard

1 tbsp red wine vinegar

2 teaspoons honey

½ tbsp thymefresh or dried

Chicken Cordon Bleu With Broccoli

5 ½ cups broccoli florets

2 tablespoons olive oil

2 large cloves garlicminced

½ tsp red pepper flakes

½ zest and juice of a lemon

4 chicken breaststhinly sliced

4 slices ham

4 slices swiss cheese

saltto taste

pepperto taste

Instructions

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!

Nutrition

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Tips & Tricks (5)

Pound for Even Cooking 🔨
Pound chicken breasts to uniform thickness before stuffing to ensure the ham, cheese, and chicken cook at the same rate, preventing dry edges and undercooked centers.
Secure Your Filling 📌
Use toothpicks strategically to seal the chicken pockets after stuffing, preventing cheese and ham from escaping during roasting and maintaining a professional presentation.
Pat Dry for Golden Skin ✨
Pat the chicken completely dry with paper towels before placing on the sheet pan to remove surface moisture, allowing proper browning and better sauce adhesion.
Balance Your Dijon Sauce 🎯
Whisk the Dijon mustard with honey and red wine vinegar off-heat first, then drizzle over cooked chicken to prevent the mustard from becoming bitter when heated directly.
Broccoli Timing Strategy ⏱️
Add broccoli florets to the sheet pan halfway through cooking so they roast for 12-15 minutes, achieving crispy edges while the chicken finishes cooking without becoming overcooked.