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!

An overhead image of two white plates with sliced chicken cordon bleu and broccoli on a grey table with a gold sheet pan with more food in the left upper corner and a beige linen in the right lower corner.
A closeup overhead image of a gold sheet pan topped with roasted broccoli and slices of chicken cordon bleu on a grey counter.

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.

An overhead image of a white plate with raw chicken breasts on a grey table surrounded by a grey bowl of broccoli, white plate with ham and cheese, herbs, and spices.

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.

Two images; on the left, an overhead photo of a wood cutting board topped with chicken breast layered with ham and Swiss on a grey table surrounded by ingredients. On the right, the same setup with a man's hands rolling up the chicken breast.

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.
Two images; on the left, a side shot of a man's hand brushing rolled chicken on a gold sheet pan with sauce. On the right, an overhead of a sheet pan with broccoli and rolled chicken on a grey table.
  • 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!
A closeup side image of chicken cordon bleu rolls and broccoli on a white plate placed on a speckled white table.

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.
A close up side image of a gold sheet pan with rolled chicken and broccoli on a beige linen.

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!
An overhead image of a white plate topped with chicken cordon bleu rolls and broccoli on a speckled white table surrounded by a beige linen and a glass of white wine.

More easy dinner recipes

Bucatini Carbonara with Sausage & Greens
Sweet Potato Black Bean Bowls
Creamy Lemon Pasta with Fried Pine Nuts
Halloumi Sandwiches with Veggies & Herb Sauce

If you make this recipe, I would love if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

A side image of a white plate topped with rolls of chicken cordon bleu and broccoli.
5 from 1 vote

Sheet Pan Chicken Cordon Bleu with Dijon Sauce

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
With Dijon sauce and garlicky roasted broccoli, this baked sheet pan chicken cordon bleu is simple, healthy, and so cozy! Perfect for a quick weeknight dinner.
Print Recipe Pin Recipe Leave a Review

Ingredients

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

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!

Notes

For extra-saucy chicken, double the sauce and serve extra over the sliced chicken cordon bleu.
If the broccoli starts to brown too much in the oven, remove it and place it in a covered dish to retain heat.
We like our broccoli extra crisp so we usually cook it for the full amount. If you prefer less crisp broccoli, add it to the pan 5 minutes after you start cooking the chicken.
Cuisine: American, Swiss
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 0.25of recipe, Calories: 357kcal, Carbohydrates: 10.7g, Protein: 49.2g, Fat: 16.6g, Saturated Fat: 6.4g, Polyunsaturated Fat: 1.1g, Monounsaturated Fat: 5.3g, Cholesterol: 103.3mg, Sodium: 673.4mg, Potassium: 575.6mg, Fiber: 2.4g, Sugar: 4.6g, Calcium: 341mg, Iron: 4mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

*Song of the day: Low Light Buddy of Mine by Iron & Wine