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A delicious Keto Chicken Cordon Bleu, featuring crispy chicken, melted cheese, and savory ham, served with a side of fresh vegetables.

keto chicken cordon bleu

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

For the Chicken

  • 4 large boneless skinless chicken breasts (1.5–2 lbs total)
  • 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning
  • ½ teaspoon salt plus extra to taste

For the Filling

  • 8 thin slices deli ham about 4 oz
  • 8 slices Swiss cheese about 6 oz

For the Creamy Sauce

  • ½ cup chicken stock or broth
  • 4 oz cream cheese softened
  • ¼ cup sour cream
  • ¼ cup mayonnaise sugar-free for keto
  • ¼ cup freshly grated Parmesan cheese
  • Optional: 1 teaspoon Dijon mustard or 1 garlic clove minced

Instructions
 

  • 1. Prep the Chicken:
    2. Sear the Chicken:
    3. Layer Fillings:
    4. Make the Creamy Sauce:
    5. Assemble & Bake:
    6. Rest & Serve:
    Pro Tips for Success
    Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. If uneven, lightly pound thicker parts to an even ½-inch thickness. Rub chicken with olive oil, then season both sides with poultry seasoning and salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken breasts for 2–3 minutes per side until golden (they’ll finish baking later). Transfer to a greased 9x13-inch baking dish. Top each chicken breast with 2 slices of ham and 2 slices of Swiss cheese, trimming to fit if needed. In a saucepan over medium heat, warm chicken stock. Whisk in cream cheese until smooth. Remove from heat. Stir in sour cream, mayo, Parmesan, and optional Dijon or garlic. Taste and adjust salt. Pour sauce evenly over the chicken in the baking dish. Sprinkle extra Parmesan on top if desired. Bake uncovered for 20–25 minutes, or until chicken reaches 165°F (74°C) internally and the sauce is bubbly. Let rest 5 minutes to thicken the sauce. Garnish with herbs and serve hot. Crispy Topping: Broil 1–2 minutes after baking for a golden finish. Meal Prep: Assemble and refrigerate raw chicken + sauce up to 24 hours ahead. Freezer-Friendly: Freeze unbaked chicken in sauce for up to 1 month. Thaw overnight before baking.