Keto Chicken Cordon Bleu

Some involve butterflying, pounding, and rolling up the chicken, while others are simply a stuffed and breaded chicken breast.

You can buy it in restaurants - my first exposure to it was as individually frozen breaded chicken breast meals- I think maybe from M & M, way back in the day.

Some recipes involve a cream sauce, some are served as casserole. I even do a Chicken Cordon Bleu Meatloaf!

There are even Cordon Bleu recipes that don’t involve chicken at all - Stuffed veal or ham.

The thing is, pretty much every chicken cordon bleu recipe DOES involve a breading, and those with a sauce generally use flour.

While some people like to make a keto chicken cordon bleu casserole, I’m a fan of traditional chicken cordon bleu.

I just like the elegance of a stuffed chicken breast, drizzled with a bit of creamy sauce. It’s super easy to make, but just feels special, you know?

Serve this easy keto chicken cordon bleu up with a side salad or some green beans, and you’ve got a low-carb dinner that the entire family will love!

This original recipe is for a low carb and gluten free chicken cordon bleu.

It involves a chicken breast stuffed with a pocket of ham and Swiss, then coated in a fantastic seasoned pork rind mixture.

The whole thing is topped off with a creamy Dijon sauce. A shockingly easy dish to make, and sure to become a family favorite.

Anyway, let’s get to it!

Nutritional Information

This easy recipe for Chicken Cordon Bleu easily fits into a low carb lifestyle, and is suitable for those on a keto diet.

For each serving, you’re looking at 543 calories, 49 g protein, and 3 grams of total carbs.

There is also 1 g fibre, so 2 grams net carbs overall.

Ingredients

This keto chicken cordon bleu recipe uses super simple ingredients - they’ll all be easy to find at any grocery store.

A few notes for you:

Chicken Breasts

I tend to use smallish boneless chicken breast halves, as I find this meal super filling. You want them big enough to be easy to handle, though.

That said, if you’ve got a big appetite - definitely feel free to use large chicken breasts. You’ll probably want to make a bit more coating, though - 50% more, or double it.

Pork Rinds

I use pork rind crumbs in place of bread crumbs, as the base of my seasoned “breadcrumb mixture”.

I’ve tried it with almond flour in the past, but just prefer the overall flavour, texture, and appearance of using pork rinds.

While you can buy pork rind crumbs, I find they’re awfully expensive for what they are. So, I just crush some by hand, then whirl them through a mini food processor until they’re the right texture.

Just don’t go DO far with the food processor - you can end up with something I’d describe as “pork rind butter”!

Cheese

I use Swiss Cheese inside the chicken cutlets, and a bit of Parmesan cheese in the sauce.

I wouldn’t recommend skipping the Parmesan, as it helps prevent the xanthan gum from clumping, AND aids in the texture and flavour of the sauce.

In terms of the Swiss cheese, you can use shredded Swiss if you prefer - I just use slices for convenience. Just measure with your heart, LOL.

(Probably about 1-2 tablespoon of shredded cheese, rolled inside the ham)

Deli Sliced Ham

I use Black Forest ham, as that’s how I’ve always used when making my classic chicken cordon bleu recipe.

That said, feel free to use whatever deli ham you like, have access to, and fits your dietary needs. For that matter, feel free to swap it out for a deli smoked chicken - or something similar - if you prefer!

I use 1 big slice, or 2 smaller slices - whatever it takes to make a nice pocket for the cheese!

Dry White Wine

I use a bit of dry white wine - usually Sauvignon Blanc, Chardonnay, or Pinot Grigio - for flavour and acidity.

I don’t recommend using cooking wine, as it generally doesn’t taste good, and tends to be really salty.

The alcohol completely cooks off in the simmering process, but feel free to skip the wine if you’d like - just replace it with the same amount of additional chicken stock.

I recommend adding a ½ teaspoon or so of lemon juice or vinegar to the broth, just to brighten the sauce up a bit, in the absence of the wine.

Unsweetened Almond Milk

I use almond milk, as it’s lower in carbs than dairy milk or heavy whipping cream. Also, the sauce works well without it, as the other ingredients thicken it nicely.

That said, if you’d like to use some heavy cream instead of almond milk, use ½ cup of it, plus ½ cup of chicken broth.

Everything Else

Rounding out this recipe, you will need:

Butter
Dried Parsley
Dried Thyme
Garlic Powder
Ground Black Pepper
Onion Powder
Xanthan Gum
Mayonnaise
Dijon Mustard
Salt

... As always, I just really don’t have anything to add, as far as these last few ingredients go!

How to Make Keto Chicken Cordon Bleu

The full recipe - with exact measurements - is in the printable recipe card at the bottom of this post. Here is the visual walk through:

First step: Preheat oven to 375 F. Line a baking sheet with parchment paper, set aside.

Keto Baked Chicken Coating

In a shallow bowl, mix together the coating ingredients. Set aside.

Stuffed Chicken Breasts

In a small bowl, whisk together the mayonnaise and mustard, set aside. (This is a more flavourful alternative to a regular egg wash!)

Wrap this cheese stack in a slice of ham (2 if using small slices of ham).

Repeat with remaining slices of Swiss cheese, and slices of ham.

I like to carefully cut almost all the way though - at about halfway through the thickness - to form a cavity.

Stuff a cheese and ham packet into one of the chicken cavities.

Aim to have the “seam” of your ham facing in - you’re looking to block the cheese from oozing out of the opening as the chicken bakes.

Repeat with remaining chicken breasts, then season each chicken breast - on both sides - with salt and pepper.

Make ahead tip: You can wrap each piece of chicken in plastic wrap and chill it in the fridge at this point, to coat in the crushed pork rinds later.

Gently shake off any loose crumb mixture.

With the coated side face down on your parchment paper, brush the exposed side of the chicken breasts with mayonnaise mixture, then carefully coat in the crumbs.

Arrange on the parchment lined baking sheet.

Dijon Cheese Sauce

As the chicken is baking, make the cream sauce:

Combine Parmesan and Xanthan Gum, tossing well to coat. You want the xanthan gum evenly distributed, to prevent clumping.

Melt butter in a small pot over medium-high heat.

Add the wine to the melted butter, bring to a simmer over medium high heat.

Whisk in the mustard until smooth...

Bring mixture up to a simmer.

Add the Parmesan and Xanthan mixture, stir well to melt and combine.

Once cheese is fully melted in and sauce is smooth, season with salt and pepper, to taste.

Lower heat and keep Dijon sauce warm while chicken finishes cooking.

Serving

Once chicken is up to temperature, serve hot, topped with Dijon Sauce.

Leftovers

Leftover chicken Cordon Bleu can be cooled to almost room temperature, then stored in an airtight container in the fridge for up to 3 days.

Best reheated a bit in the microwave, then finished in an air fryer to bring back the crispy, just baked taste and texture.

More Keto Main Dish Recipes

Looking for more low carb main dishes to feed your whole family with? I've got some delicious recipes for you!

Bacon Cheeseburger Soup
Cabbage Rolls
Chicken Parmesan
Coconut Shrimp
Creamy Mustard Chicken
Everything Bagel Chicken
Fajita Chicken Skewers
Fried Chicken
Italian Wedding Soup
Lasagna
Loaded Pierogi Soup
Pierogi Pizza
Portobello Mushroom Pizzas
Shepherd's Pie
Stromboli Meatloaf
Swedish Meatballs
Tuna Poke Bowl