Sheet Pan Chicken Cordon Bleu
Turn the classic dish into a weeknight meal! Crispy chicken breasts stuffed with creamy mustard and ham- a real kid favorite.
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs skinless chicken thighs
- 8 ounces sliced ham
- 1 cup shredded swiss cheese
- 4 tablespoons dijon mustard
- 2 large egg
- 2 cups panko breadcrumbs
- Toothpicks for securing the chicken
Instructions
Prep Ahead
- Roll and stuff the chicken thighs, following instructions in Steps 5-8. Transfer the chicken rolls to a large resealable container.
- Boil and mash the potatoes according to instructions in Steps 1-4, and Steps 13-14. Transfer to a resealable container.
- The prepared chicken will last in the fridge overnight.
Prepare From Prepped
- Preheat the oven to 375*F.
- Dredge and bread the chicken according to the instructions in Steps 9-12. Place in the oven and bake 18-22 minutes.
Make From Fresh
- Preheat the oven to 375*F.
- Spread the chicken thighs out on a plate (you may need more than one plate), and divide the mustard between them, spreading the mustard evenly over the upward facing side of the thigh.
- Lay 1 to 2 ham slices on top of the mustard, until all the ham has been divided evenly between the thighs.
- Top each ham slice with the shredded cheese, dividing evenly between each chicken thigh.
- Roll the chicken thighs up around the filling ingredients, securing them closed with toothpicks.
- Whisk the eggs in a wide, shallow bowl until smooth.
- Place the breadcrumbs in another wide, shallow bowl.
- Dredge the rolled chicken thighs in the egg wash, then the breadcrumbs. Transfer the breaded chicken to the sheet pan once dredged, leaving an inch or two of space between each chicken roll.
- Place the pan in the oven and bake 18-22 minutes, until the chicken is cooked through and the breadcrumbs have browned.
Notes
This classic meal is one of our all-time favorite family dinners, and you’ll be surprised at how easy it is to put together. Growing up, I loved this dish so much I’d request it for my birthday dinner!
If you don’t have swiss, cheddar or even pepper jack works well- just choose a melty cheese. I’ve called for shredded cheese below since I think it’s easier to stuff with, but you can use slices if that’s what you’ve got. Use ham sliced very thin.
No dijon? Wholegrain mustard works well here, also.
This recipe works best with juicy boneless chicken thighs- but if you’ve only got chicken breasts, it’s easier to roll if they’ve been pounded to about 1” thickness with a meat mallet.