If you love chicken cordon bleu but don’t feel like stuffing, rolling, breading, and frying individual chicken breasts, this sheet pan chicken cordon bleu gives you those same comforting flavors in a much easier dinner. Tender seasoned chicken is topped with savory stuffing loaded with Canadian bacon, Swiss cheese, fresh green beans, celery, onions, and rosemary, then baked until everything is hot and the top is golden and crispy.
This is the kind of hearty dinner that’s perfect when the weather cools down and you’re craving something warm and comforting. It would also make a delicious addition to a casual holiday dinner when you want something a little different from the usual roast or turkey.
Best of all, there’s no complicated chicken prep. Just layer everything on the pan, bake, and dinner is ready.
If you love easy, flavorful recipes like this, be sure to try our chicken cobbler or easy breakfast casserole with biscuits.
Jump to:
Why You’ll Love This Recipe
- Classic chicken, ham, and Swiss cheese flavors
- No stuffing or rolling chicken breasts
- Savory stuffing gets crispy and golden on top
- Fresh green beans are cooked right into the meal
- Rosemary adds plenty of fresh herb flavor
- Everything bakes together on one sheet pan
- Great for weeknight dinners or Sunday supper
- Hearty enough to serve as a complete meal
- Delicious comfort food for cooler weather
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Shaved Chicken: Because it's thinly shaved, it cooks quickly underneath the stuffing while adding plenty of protein.
- Stuffing Mix: It soaks up the flavorful broth and butter while getting nicely golden and crispy on top.
- Chicken Broth: Adds moisture and savory flavor to the stuffing, keeping it tender underneath those crispy edges.
- Swiss Cheese: Melts right into the stuffing for pockets of creamy, slightly nutty cheese throughout the dish.
- Canadian Bacon: Adds a smoky, salty bite that pairs especially well with the chicken and Swiss cheese.
- Green Beans: Bring some freshness, color, and a tender-crisp veggie element to balance the richer ingredients.
Variations
- Chicken: Thinly sliced chicken breast can be used if shaved chicken isn’t available.
- Ham: Substitute diced ham for the Canadian bacon.
- Cheese: Gruyère is a delicious substitute for Swiss cheese.
- Vegetables: Try broccoli, asparagus, or Brussels sprouts instead of green beans.
- Herbs: Add fresh thyme or sage along with the rosemary.
- Stuffing: Use your favorite seasoned stuffing mix.
- Extra cheese: Sprinkle shredded Swiss over the top during the final few minutes of baking.
- Mustard: Serve with Dijon mustard or a creamy Dijon sauce for even more traditional cordon bleu flavor.
How to Make Sheet Pan Chicken Cordon Bleu
1: Sauté the onions and celery until tender.
2: Add the seasonings, stir, and let cool slightly.
3: Fold in the green beans, Canadian bacon, and Swiss cheese.
4: Toss the chicken with oil and seasonings and spread it evenly in a prepared sheet pan.
5: Top with the stuffing and bake covered for 20 minutes.
6: Uncover and cook until the chicken is cooked through and the stuffing is golden and slightly crispy. Enjoy!
Expert Tips
- Use a rimmed sheet pan. The broth, butter, cheese, and cooking juices need to stay contained.
- Spread the chicken evenly. This helps all the chicken cook at approximately the same rate.
- Don’t skip sautéing the onions and celery. Cooking them first gives them a softer texture and brings out their flavor.
- Cut the green beans into small pieces. One-inch pieces cook more evenly throughout the stuffing.
- Cube the Swiss cheese. Little pockets of melted cheese throughout the stuffing are part of what makes this dish so good.
- Keep the pan covered at first. The foil helps trap moisture so the chicken and stuffing cook without drying out.
- Remove the foil to finish. Those final uncovered minutes give the stuffing its golden, crispy top.
- Check the chicken temperature. Chicken is safely cooked when it reaches 165°F internally.
Sheet Pan Chicken Cordon Bleu with Stuffing FAQs
Sheet pan chicken cordon bleu is an easier twist on traditional chicken cordon bleu. Instead of stuffing and rolling individual chicken breasts with ham and Swiss cheese, shaved chicken is layered on a sheet pan and topped with a savory stuffing mixture made with Canadian bacon, Swiss cheese, green beans, onions, celery, and rosemary.
Traditional chicken cordon bleu typically features chicken wrapped or stuffed with ham and Swiss cheese before being breaded and cooked. This sheet pan version uses the same classic flavor combination but turns it into an easy, casserole-style meal with stuffing and vegetables.
Shaved chicken eliminates the need to pound, stuff, or roll thick chicken breasts. The thin pieces also cook relatively quickly underneath the stuffing, making them especially convenient for a sheet pan dinner.
Yes. Thinly sliced chicken breast can be substituted for shaved chicken. Keep the pieces relatively thin and spread them evenly across the pan so they cook at approximately the same rate.
Absolutely. Diced cooked ham is an easy substitute for Canadian bacon and pairs perfectly with the Swiss cheese and savory stuffing.
Yes. Gruyère is a delicious alternative that works especially well with chicken and ham. You can also add extra shredded Swiss cheese during the final few minutes of baking if you want an even cheesier dish.
Yes, but cubed Swiss cheese creates little pockets of gooey melted cheese throughout the stuffing. Shredded cheese will melt more evenly into the mixture.
Yes. Fresh green beans are ideal, but thawed frozen green beans can also be used. Drain them thoroughly and pat them dry before adding them to the stuffing to avoid introducing too much extra moisture.
Definitely. Broccoli, asparagus, or Brussels sprouts can be used instead of green beans. Choose vegetables that will cook well during the recipe’s baking time and cut them into appropriately sized pieces.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the leftovers are cooled before transferring them to the refrigerator.
Individual servings can be reheated in the microwave. If you want to restore some of the stuffing’s crispy texture, transfer the leftovers to an oven-safe baking dish and warm them in a 350°F oven until heated through.
This dish already includes chicken, stuffing, cheese, and green beans, so it can easily be served as a complete meal. For something extra, pair it with a garden salad, roasted carrots, steamed broccoli, mashed potatoes, roasted asparagus, cranberry sauce, dinner rolls, or Dijon cream sauce.
Great Desserts for a Chicken Cordon Bleu Meal
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Sheet Pan Chicken Cordon Bleu with Stuffing
Ingredients
Chicken
- 16 ounce shaved chicken
- 1 teaspoon Slap Ya Mama seasoning
- 1 tablespoon vegetable oil
Stuffing MIx
- 6 cups stuffing mix
- 1 cup butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 ½ cups fresh green beans, cut into 1-inch pieces
- 2 cups Swiss cheese, cubed
- 6 ounce Canadian bacon, diced
- 2 ½ cups chicken broth
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon Slap Ya Mama Seasoning
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375° and lightly spray a sheet pan with non-stick cooking spray.
Stuffing Mix
- In a large pan, melt the butter over medium heat.
- Saute the onions and celery until translucent.
- Season with rosemary, 1 teaspoon of Slap Ya Mama, and black pepper.
- Set aside to cool slightly.
- In a large bowl, mix in the stuffing mix, the sautéed onions, celery, and broth.
- Stir in the green beans, Canadian bacon, and Swiss cheese.
Chicken
- In another bowl, stir the chicken, vegetable oil, and another teaspoon of Slap Ya Mama seasoning.
- Spread the shaved chicken in an even layer on the prepared baking sheet.
- Cover the chicken with the stuffing mixture.
- Next, cover with aluminum foil and bake for 20 minutes.
- Remove the foil and cook for an additional 25-30 minutes or until the tops of the stuffing mixture is browned and slightly crispy.
- Remove from the oven and serve immediately.
Notes
- Use a rimmed sheet pan. The broth, butter, cheese, and cooking juices need to stay contained.
- Spread the chicken evenly. This helps all the chicken cook at approximately the same rate.
- Don’t skip sautéing the onions and celery. Cooking them first gives them a softer texture and brings out their flavor.
- Cut the green beans into small pieces. One-inch pieces cook more evenly throughout the stuffing.
- Cube the Swiss cheese. Little pockets of melted cheese throughout the stuffing are part of what makes this dish so good.
- Keep the pan covered at first. The foil helps trap moisture so the chicken and stuffing cook without drying out.
- Remove the foil to finish. Those final uncovered minutes give the stuffing its golden, crispy top.
- Check the chicken temperature. Chicken is safely cooked when it reaches 165°F internally.
Leave a Reply