This recipe for Keto Chicken Cordon Bleu is easy to make and is packed with all those classic flavors. Crispy on the outside yet juicy and cheesy on the inside! Topped with a creamy mustard cheese sauce, this dish truly is "blue ribbon" worthy!
FREE EASY KETO DINNERS EBOOK
Jump to:
- Ingredients in Keto Chicken Cordon Bleu
- How to Make Chicken Cordon Bleu
- Is Chicken Good on a Keto Diet?
- Can You Bake Chicken Cordon Bleu in the Oven?
- What is in Chicken Cordon Bleu Sauce?
- What is a Good Side Dish for Chicken Cordon Bleu?
- Why is the Dish Called Cordon Bleu?
- What is the Difference Between Chicken Kiev and Chicken Cordon Bleu?
- More Keto Chicken Recipes
As long as I can remember chicken cordon bleu has been a family favorite, especially around Christmas and Resurrection Sunday. It's the perfect, and might I say scrumptious, way to use up some of that leftover holiday ham.
With a few substitutions to the "carby" bread coating we typically see, what once would be off limits to those on Keto can now be considered the ultimate low carb comfort food!
A gluten-free bread crumb mixture, that has the perfect hint of smoked paprika, coats succulent chicken breasts and is fried until golden brown.
Once your knife cuts through the crispy crumb coating, inside you'll find gooey Swiss cheese and thinly sliced ham! It's then served up with a generous drizzle of gorgeous, homemade gruyere cheese sauce. Come on! What's not to love about that?
Everyone who enjoys Chicken Cordon Bleu is going to love this low carb version! If you want to turn all these same amazing flavors into a family-style, make-ahead dish, be sure about check out this Keto Chicken Cordon Bleu Casserole.
Ingredients in Keto Chicken Cordon Bleu
- Boneless skinless chicken breasts
- Ham
- Swiss cheese (I used Jarlesberg)
- Eggs
- Almond flour
- Parmesan cheese
- Crushed pork rinds
- Olive oil
- Butter
- Smoked paprika
- Ground pepper
- Heavy cream
- Gruyere cheese
- Chicken stock
- Stone ground mustard
*Exact measurements are listed in the recipe card below.
How to Make Chicken Cordon Bleu
Take each chicken breast and place on a cutting board, between 2 pieces of plastic wrap. Using a meat tenderizer, pound it out evenly, until you have a thin cutlet.
Take a few slices of the ham and place them on top, then add a few slices of the Swiss cheese on top of the ham.
Starting from the bottom, roll up the chicken and secure the end with toothpicks.
In the bowl of a food processor, add in the parmesan cheese, almond flour, pork rinds, smoked paprika and pepper, then process until finely ground.
Pour the breading into a shallow bowl and add the beaten eggs in another bowl. Take each piece of chicken, dip it in the egg, then into the breading.
Heat a large skillet to medium and add in the butter and olive oil. Brown all sides of the chicken, then turn to medium low and cover to finish cooking until the internal temperature reaches at least 165°F.
While the chicken is cooking, heat a saucepan to medium and add in the butter. Once melted, add in the chicken stock and simmer until reduced by ⅓.
Whisk in the heavy cream, mustard, pepper and just a pinch of salt. You can add more once the sauce is ready, if needed.
Simmer for 5 minutes, then add in the shredded Gruyere. Continue to simmer, whisking often, until the sauce has thickened to your liking. The sauce should be nice and thick. This is where you can taste for more salt, I found it didn’t need any.
Once the chicken had cooked, slice into pinwheels and serve with some of the mustard cheese sauce over the top. Store leftovers in an airtight container. You can also freeze leftovers for up to three months.
Is Chicken Good on a Keto Diet?
Chicken is carb free, which makes it a great source of Keto protein. Plus because of its mild flavor, it acts as a blank canvas for all your low carb chicken recipes. It can easily take on just about any flavor that you like.
Can You Bake Chicken Cordon Bleu in the Oven?
You certainly can. You'll want to place the coated rolled chicken breasts in a shallow baking dish. Bake them in a preheated 350°F oven for about 35 minutes or until the internal temperature reaches 165°F on an instant read thermometer.
It should be noted that if you really want that crunchy coating, frying it is the best way to achieve that.
What is in Chicken Cordon Bleu Sauce?
The sauce typically served with chicken cordon bleu is a white wine cream sauce made with cheese and whole ground mustard. If you prefer to keep the sauce low carb, as I did in this recipe, you can use chicken stock instead of the wine.
What is a Good Side Dish for Chicken Cordon Bleu?
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
Why is the Dish Called Cordon Bleu?
The phrase "cordon bleu" in French means blue ribbon. The intent of calling this dish Chicken Cordon Bleu is to infer it is a first place or blue-ribbon chicken recipe, it's just that good. And after you take that first bite, I think you'll have to agree!
What is the Difference Between Chicken Kiev and Chicken Cordon Bleu?
Chicken Cordon Bleu uses chicken breasts that are pounded thin or sliced into a thin layer then rolled up with cheese and ham. Chicken Kiev is also chicken breasts pounded thin, then wrapped around a chunk of herb butter that bakes into the chicken.
More Keto Chicken Recipes
- Thai Red Curry Coconut Grilled Chicken
- Grilled Chicken with Rosemary Citrus Glaze
- Spinach Artichoke Chicken Casserole
- Creamy Chicken Tuscan Skillet
- Bacon Ranch Chicken Casserole
- Chicken Florentine Skillet
- Instant Pot Chicken Marsala
- Creamy Chicken Poblano Chicken
FREE 20 EASY KETO RECIPES EBOOK
Keto Chicken Cordon Bleu
Ingredients
For the Chicken
- 1 ½ pounds chicken breasts
- ⅔ pound of ham, thinly sliced
- ½ pound of Swiss cheese (I used Jarlesberg), thinly sliced
- 2 whole eggs, beaten
- ½ cup almond flour
- ½ cup parmesan cheese, grated
- ½ cup crushed pork rinds
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground pepper
For the Sauce
- 1 cup heavy cream
- 1 cup Gruyere cheese, grated
- ¼ cup chicken stock
- 1 tablespoon butter
- 1 tablespoon stone ground mustard
- salt and pepper to taste
Instructions
To Make the Chicken
- Take each chicken breast and place on a cutting board, between 2 pieces of plastic wrap. Using a meat tenderizer, pound it out evenly, until you have a thin cutlet.
- Take a few slices of the ham and place them on top, then add a few slices of the Swiss cheese on top of the ham.
- Starting from the bottom, roll up the chicken and secure the end with toothpicks.
- In the bowl of a food processor, add in the parmesan cheese, almond flour, pork rinds, smoked paprika and pepper, then process until finely ground.
- Pour the breading into a shallow bowl and add the beaten eggs in another bowl.
- Take each piece of chicken, dip it in the egg, then into the breading.
- Heat a large skillet to medium and add in the butter and olive oil. Brown all sides of the chicken, then turn to medium low and cover to finish cooking until the internal temperature reaches at least 165°F.
To Make the Sauce
- While the chicken is cooking, heat a saucepan to medium and add in the butter. Once melted, add in the chicken stock and simmer until reduced by ⅓.
- Whisk in the heavy cream, mustard, pepper and just a pinch of salt. You can add more once the sauce is ready, if needed.
- Simmer for 5 minutes, then add in the shredded Gruyere. Continue to simmer, whisking often, until the sauce has thickened to your liking. The sauce should be nice and thick. This is where you can taste for more salt, I found it didn’t need any.
- Once the chicken had cooked, remove the toothpicks, slice into pinwheels and serve with some of the mustard cheese sauce over the top. Store leftovers in an airtight container.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe
Tammy W
Certainly looks delicious.
Keto Cooking Christian
Thanks so much.
Loretta L
Looks amazing!
Keto Cooking Christian
Thank so much! It has so much flavor.