Go Back
+ servings
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.


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!


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
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!