keto chicken cordon bleu

Transform your dinner routine with Keto Chicken Cordon Bleu—a low-carb twist on the timeless favorite! Juicy stuffed chicken breasts, filled with smoky ham and gooey Swiss cheese, bake to perfection under a velvety creamy sauce crafted from heavy cream, garlic, and zesty Dijon.

Forget tedious rolling and breading—this recipe skips the carbs, not the flavor, for a fuss-free meal that’s as elegant as it is effortless. Ideal for keto devotees or anyone craving comfort food without guilt, this dish proves that indulgence and health can coexist. Follow our simple steps to create a restaurant-worthy masterpiece that’s sure to become a weeknight staple!

For the Chicken

Boneless, skinless chicken breasts (thick-cut, as many as needed)

Olive oil (for searing)

Poultry seasoning

Salt (to taste)

For the Filling

Thinly sliced ham (enough to layer over chicken)

Sliced Swiss cheese (quantity to match the ham)

For the Creamy Sauce

Chicken stock or broth

Cream cheese (softened)

Sour cream

Mayo (sugar-free for keto)

Freshly grated Parmesan cheese

Optional Additions:

Dijon mustard (a spoonful for tang)

Garlic (minced, for extra flavor)

Fresh herbs (parsley, chives, or thyme for garnish)

Step-by-Step Directions

Prep the Chicken

Pat chicken breasts dry with paper towels. If uneven, lightly pound thicker parts to create uniform thickness for even cooking.

Rub chicken with olive oil, then season both sides generously with poultry seasoning and salt.

Sear the Chicken

Heat a skillet over medium-high heat. Add a drizzle of olive oil.

Sear chicken breasts for 2-3 minutes per side, just until golden (they’ll finish cooking in the oven). Transfer to a greased baking dish.

Layer Fillings

Top each chicken breast with a slice of ham, followed by a slice of Swiss cheese, folding or trimming to fit if needed.

Make the Creamy Sauce

In a saucepan, warm chicken stock over medium heat. Whisk in cream cheese until smooth.

Remove from heat. Stir in sour cream, mayo, and Parmesan until fully combined. Season with salt to taste.

 

 

Storage Instructions

To keep your low-carb chicken cordon bleu fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce (made with heavy cream or keto-friendly substitutes) and stuffed chicken breasts retain their moisture best when cooled completely before sealing. For longer storage, freeze individual portions of the stuffed chicken breasts and sauce separately for up to 1 month—thaw overnight in the fridge before reheating.

Note that dairy-based sauces may thicken when chilled; gently warm them on the stovetop with a splash of broth or heavy cream to restore silkiness. Always ensure reheated chicken reaches 165°F (74°C) for food safety. Avoid microwaving directly to preserve the dish’s texture and low-carb integrity!

Tips for Achieving Maximum Flavor

Elevate your low-carb chicken cordon bleu by layering bold, savory elements. Start with generously seasoning the stuffed chicken breasts with salt, pepper, and smoked paprika for depth. Opt for high-quality deli ham and aged Swiss cheese to ensure rich, melty layers.

Sear the chicken in a hot skillet before baking—this caramelizes the exterior, adding a golden crust that locks in juices. Enhance the creamy sauce by whisking a spoonful of Dijon mustard or minced garlic into the heavy cream base, balancing richness with tang. Finish with a sprinkle of fresh thyme or parsley to brighten the dish, and let it rest briefly before serving to let flavors meld. These simple tweaks guarantee a restaurant-worthy, keto-friendly meal bursting with complexity!

FAQ

Can I substitute the ham or Swiss cheese in this recipe?

A: Yes! Swap ham for turkey or bacon, and use provolone or mozzarella instead of Swiss—just ensure substitutions align with your low-carb goals.

How do I keep the stuffed chicken breasts from drying out?

A: Use a meat thermometer to ensure they reach 165°F (74°C) exactly, and baste with the creamy sauce during baking to lock in moisture.

Is heavy cream necessary for the sauce?

A: Heavy cream adds richness, but coconut cream or unsweetened almond milk (with a thickener like xanthan gum) can work for dairy-free diets.

Can I prep this dish ahead of time?

A: Yes! Assemble the stuffed chicken breasts and prepare the sauce separately. Store in the fridge for up to 24 hours, then bake just before serving.

Is this recipe freezer-friendly?

A: Freeze unbaked stuffed chicken breasts and sauce in an airtight container for up to 1 month. Thaw overnight in the fridge before baking.