Chicken Cordon Bleu Bake
Chicken Cordon Bleu Bake is an amazing dinner idea that’s cheesy, creamy, and delicious without any of the usual breaded coating! And I think this easy version of Chicken Cordon Bleu is going to be a hit with the whole family!
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Chicken Cordon Bleu Bake is the recipe I’m featuring as my Friday Favorites post this week. And when you’re looking for a special dinner that’s family-friendly, delicious, and also low in carbs, I highly recommend this recipe! My low-carb and gluten-free version of Chicken Cordon Bleu has chicken, ham, and cheese with a creamy sauce but none of the breaded coating on the chicken that often used for this dish.
And this amazing recipe has been hugely popular on the blog, and I bet it will be a hit with your family too. If you like the idea of a Chicken Cordon Bleu variation with un-breaded chicken, ham, and cheese covered with sauce this might become your favorite new dinner!
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What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- large, thick boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- salt to taste
- sliced ham
- sliced Swiss cheese
- freshly-grated Parmesan cheese
- cream cheese
- chicken stock or canned chicken broth (affiliate link)
- sour cream
- mayo
- Dijon Mustard (affiliate link)
What is Chicken Cordon Bleu?
Traditional Chicken Cordon Bleu is a dish where chicken breasts are pounded thin and filled with Swiss cheese and ham, then covered with breadcrumbs and baked in the oven or fried. It’s a well-known recipe that’s often served at banquets or special dinners.
How did we make Chicken Cordon Bleu into a low-carb dish?
When this idea for low-carb Chicken Cordon Bleu popped into my head, I loved the concept of barely-cooked chicken cutlets layered with ham, and cheese baked with a creamy sauce. Not coating the chicken with breadcrumbs was an easy change that removed a lot of carbs. But Kara and I had to work on the recipe to get a sauce without flour that wouldn’t separate. For the keeper version, we whisked chicken stock into softened cream cheese and then mixed in mayo, sour cream, Dijon, and Parmesan for a slightly thick sauce. We barely browned the thin pieces of chicken, layered the chicken, ham, and cheese, and spread the sauce over. And it was a winner!
How low in carbs is this version of Chicken Cordon Bleu?
One piece of this tasty chicken has only 5 net carbs and 44 grams of protein!
Can you make the Chicken Cordon Bleu bake ahead?
I haven’t tried making the recipe ahead, refrigerating, and then baking later that day. But as long as you let the assembled dish come to room temperature before you bake it, I can’t think of any reason why that wouldn’t work.
What if you don’t want eight servings of Chicken Cordon Bleu Bake?
This recipe uses four large chicken breasts that are sliced in half lengthwise to make 8 chicken cutlets. Some bigger eaters might eat two servings, but one piece will be a serving for most folks. Of course you can completely halve the recipe if you don’t want that many servings. But this reheats especially well, so I urge you to make the full amount unless you’re sure you can’t use that much.
How to make Chicken Cordon Bleu Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Cut cream cheese into cubes and leave on the counter to soften and start to preheat oven to 375F/190C.
- Slice chicken in half lengthwise and cut the ham and Swiss cheese into pieces the right size to fit over a chicken breast.
- Rub chicken cutlets with Poultry Seasoning (affiliate link), then heat olive oil and cook chicken two minutes on each side.
- Check your cream cheese (microwave for a few seconds if it’s not soft), and whisk in the chicken stock, sour cream, mayo, Dijon, and Parmesan.
- Lay barely-cooked pieces of chicken out on paper towels, put another paper towel on top, and press to absorb any water.
- Put chicken pieces into a large baking dish.
- Top each piece of chicken with ham and Swiss cheese.
- Spread sauce over and top with freshly-grated Parmesan.
- Bake until the dish is bubbling hot and starting to brown on top. (I reduced the baking time for this after making it again recently. Start to check after 25 minutes.)
- Serve Chicken Cordon Bleu Bake hot, and wait for compliments.
- This makes 8 servings, although hearty eaters might eat a whole chicken breast (2 pieces.)
- Leftovers were great reheated, and I encourage you to make the full recipe unless you know you can’t use that much.
Make it a Low-Carb Meal:
The low-carb Chicken Cordon Bleu will be delicious with any of these side dishes that don’t need the oven:
- Easy Cauliflower Rice
- Pan-Fried Broccoli with Pine Nuts and Parmesan
- Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
- Green Beans with Lemon, Parmesan, and Pine Nuts
- Stir-Fried Spinach with Garlic and Parmesan
More Tasty Low-Carb Baked Chicken:
Check out Keto Baked Chicken Recipes for more ideas for tasty chicken dinners!
Weekend Food Prep:
This recipe for Chicken Cordon Bleu Bake has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Chicken Cordon Bleu Bake
This extra-tasty Chicken Cordon Bleu Bake is creamy, cheesy, and low in carbs, and this is so delicious that you definitely won't miss the breaded coating. And this is an easy chicken dinner the whole family is going to love!
Ingredients
Chicken Ingredients
- 4 large, thick boneless, skinless chicken breasts (see notes)
- 1 T olive oil
- 1 tsp. poultry seasoning
- salt to taste
- 4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
- 4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
- 1/2 cup freshly-grated Parmesan
Sauce Ingredients:
- 8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
- 1/4 cup chicken stock
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 tsp. Dijon mustard
- 1/2 cup freshly-grated Parmesan
Instructions
- Preheat oven to 375F/190C.
- Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
- Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
- Rub a pinch of poultry seasoning (affiliate link) on one side of each chicken cutlet.
- Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
- Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
- While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
- Lay chicken pieces out in a large baking dish. (I used a dish that was 10" x 14". You might need two dishes if you don't have one that's big enough.)
- Put a slice of ham and then a slice of cheese on top of each chicken breast.
- Test the cream cheese and see if it's soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
- Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
- Bake about 30 minutes, or until the dish is bubbling hot and starting to brown on top. (I lowered the baking time after making this again recently would start to check after 25 minutes.)
- Serve Chicken Cordon Bleu Bake hot, and wait for compliments!
- Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.
Notes
Each chicken breast needs to be big enough to cut in half lengthwise to make a thinner piece of chicken.
This recipe was created by Kalyn, with help from Kara in perfecting a sauce that worked!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 480Total Fat 31gSaturated Fat 13gUnsaturated Fat 14gCholesterol 156mgSodium 1037mgCarbohydrates 5gFiber 0gSugar 2gProtein 44g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This low-carb version of Chicken Cordon Bleu is a great main dish for any low-carb diet plan, including Keto. If you’re making this for the original South Beach Diet you’d need to use reduced fat cheese, cream cheese, and sour cream, but I’m guessing it would still be an occasional treat if you’re strictly following South Beach.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This Chicken Cordon Bleu Bake recipe was posted in 2018, and it’s been wildly popular on the blog. It was last updated with more information in 2026.
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143 Comments on “Chicken Cordon Bleu Bake”
This was so delicious and I will be keeping it in rotation. Here is what I did and what I didn’t do.
I didn’t sear the chicken at all, I didn’t use poultry seasoning either mainly because I didn’t have any. I did use thin sliced chicken breast. I sprayed my baking dish and placed the chicken down, topped with ham and swiss cheese. I followed your sauce recipe and then I added 1 packet of Good Seasons Zesty Italian dressing mix to the sauce and poured it over the chicken and baked until done!! Came out so good!!
Glad you enjoyed it! I do want to say (in case other people see this) I don’t recommend not browning the chicken if you don’t have thin sliced chicken breasts.
Oh yes, I totally agree with you on that! I am really sorry I should have mentioned that in my first review. I didn’t sear my chicken because I had thin sliced chicken breast. But yes most definitely sear!!
I left a comment earlier. My sauce broke. I used low fat components and they have more water which can cause a sauce to break. It is not the fault of this recipe. This recipe is awesome. If you want to use low-fat components maybe consider heating sauce on low in a pot and adding after.
Thanks for clarifying that Melissa! Glad to hear you enjoyed the recipe!
Picked this for my birthday enter and it was good but the sauce broke. I was very disappointed. It looked like curdled water. Very soupy and chunky. Followed the recipe completely with no alterations.
I’m sorry it didn’t work for you. I really don’t know why, because as you can see there are many, many comments from people who had great success for the recipe and I have made it many times myself.
My sauce broke too. I did use low fat and not full fat. I may also try adding the sauce in the last few minutes. The flavor is terrific!
So sorry. I wish I knew why this was happening when so many people have made it before you with great results. I do always use Daisy Sour Cream, Best Foods Mayo, and Philadelphia brand cream cheese. I use full fat for all those ingredients.
I can’t wait to try.
I hope you love it Vicki!
I’m excited to try this! I’ll probably half it with mozzarella because my kids don’t like Swiss … weird, right???
Thanks for sharing!
I’m sure that will still be delicious!
Can this be fixed in the air fryer?
Personally I would make it in a regular oven. I don’t know how it would cook in the Air Fryer.
I love this recipe…… I have made it a few times for others…. all have enjoyed it
So glad you are enjoying it Laura! Thanks for taking time to let me know.
Made this over a fire while camping. It is so flavorful and delicious! I forgot to put the poultry seating on the chicken so I added a little to the sauce. I will definitely make this again!
I love that you made this when you were camping! So glad it worked for you.
Delicious!
Thanks Janice; glad you enjoyed it!
My husband and I made this and it came out awesome! The only suggestion I would make is to cut back a little on the parmesan cheese. It was a little overwhelming for me. Otherwise, great dish!
Glad you enjoyed it. And of course you’re welcome to use more or less of any ingredient to make it the way you prefer.
I made this dish tonight and oh my, what a delicious dish. I will make this for company later next month. I tested it tonight for that reason. It was so good.
I don’t usually rate a recipe when I make changes but I did not put the parm in the sauce and I used light sour cream and light cream cheese. It was delicious . I did only use 2 breast making 4 portions but used the full sauce. I wanted enough sauce to sauce the plate for a pretty presentation.
It is so good. My husband who does not like chicken ate 2 portions and was looking for more. Wonderful. thank you for this recipe.
So glad you enjoyed!
A big hit!! Requests at the table to serve this again from the non Keto teenagers. Whoot! I made the spice mix and didn’t feel like unthawing stock for 1/4 cup, so I just used water. Eyeballed the mayo and sour cream, doubled the Dijon (we are mustard lovers) . This is going on the rotation. Thank you.
So glad to hear that, I love that it was enjoyed by everyone!
I have made this twice now and each time I’ve been really pleased with the results. I have made it with half the quantity when we were just 3 for lunch and it was perfect too. I prepare everything in advance and keep it in the fridge, but then I assemble the slices add the topping about an hour before and leave it out of the fridge, covered ready to bake. Works well and saves space in the fridge putting a big baking dish in there. I served it with spinach and a few new potatoes for the non-keto guests.
So glad you are enjoying it Susan!
can I prepare this ahead of time and cook the next day?
I have never done it that way. You could scroll through the comments to see if anyone mentions doing it. If you do try it, I would let it come to room temperature after you remove from fridge, and then bake. I’d love to hear how it works if you try it.
could there be a version of this for a crockpot?
Personally I wouldn’t use a crockpot for this and I wouldn’t be able to just guess how to cook it that way. You could try googling “Slow Cooker Chicken Cordon Bleu” and see what you find.
Delicious!!! I didn’t brown the chicken because I’m lazy. Still tasted amazing!! I may have been eating the sauce by the spoon full. My husband and I are low carb eaters, but the whole family loved it! Served it with broccoli.
So glad to hear it was a hit!
This was delicious! My family really enjoyed this! Thank you!!
So glad to hear you enjoyed it!
great recipe, I hadn’t had this dish in, well, forever, so thank you for the recipe and even better that it’s low carb!
Glad you enjoyed it!
Has anyone tried with low fat cream cheese? Would it change the taste or texture? Since it’s such a rich dish just trying to cut a little where I can. Can’t wait to try. I love traditional Cordon Bleu but it’s such a pain I only make it on special occasions. Would be great to have an alternative for regular weekdays!
I haven’t tried it but I think low-fat cream cheese would be just fine in this. Love to hear what you think if you do try it!
Kalyn, it looks and sounds fantastic…but where is the video?? Can’t seem to find a link for a video, am I just missing it?
Not sure why you are not seeing it. There is a video embedded in the post after the photos and introduction.
You should see the video immediately after this text:
“Watch the video to see how to make
Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake!”
I may be blind also — was not able to find the video — however, I looked at your great pictures and my question was answered. Chicken is in the oven. Looks very tasty. Can’t wait to try. Thank you.
Charmaine, at the top of the post you see the recipe title and then this text:
“This amazing Chicken Cordon Bleu Bake is cheesy, creamy, and low in carbs without any of the usual breaded coating! And I think everyone who enjoys Chicken Cordon Bleu is going to love this version that’s gluten-free and perfect for Keto diets!”
The video is directly under that. It should start playing if you pause there.
Hope you enjoy the recipe.
Hello. I’m just wondering if boneless, skinless chicken thighs will work and so they need to be cut in half?
They will probably “work” but I don’t know if the looks of the dish will be as attractive with the less evenly-sized and not quite as flat thighs. It might be fun though, I just can’t say for sure. I don’t think the thighs need to be cut in half unless they are really large.
Tried this last night & it was a hit for both my husband and me! Delicious!!
So glad you enjoyed it! Thanks for taking time to let me know.
First time making this. I even added some mozzarella on top. Delish! Love the family friendly recipes!
Great idea, glad you enjoyed it!
Hello, can this be prepared ahead before placing in the oven?
I have not done it that way. But I think it would work. I would recommend letting it sit out to come to room temperature before baking, otherwise the baking time will be longer and the top might get too brown. I’d love to hear how it works if you try it!
I’m a long time Kalyn recipe fan who has been away for a few years. My son has started to eat low carb and I knew just where to go for delicious recipes. This is the second recipe this weekend and a definite keeper! Made it just as the recipe was written and added roasted cauliflower and roasted mini peppers. We loved it! Thanks as always.
Welcome back Linda, so glad to hear you guys enjoyed it!
So i made your recipe. I did modify it. When i used chicken breasts i butterflied the breasts cooked and then placed ham and cheese on inside then on top. I also added a Tbsp of white wi e to sauce. I also made with chicken tenders. When i did this i sauteed then wrapped with cheese then ham and then placed shredded ham and cheese on top the folliwed recipe. Thank you
You are always free to modify the recipe any way you prefer. Hope you enjoyed!
I made this tonight … followed the recipe to a t… perfect!!!!!
So glad to hear you enjoyed!
I slice the chicken in half then beat it down a little bit flat laid the cheese and ham as directed. Then I slightly rolled it held with a toothpick and fill it with brown dollar off. Then I laid them in the pan and covered as directed. I did put some guyere cheese in the cheese mix
Sounds good but. I have no idea at all what you mean by brown dollar off?
I don’t recognize dollar off either…probably a spell checker correction error.
Came out perfect! I didn’t slice the breasts in half because I would have just shredded them. Served with garlic butter green beans. No complaints from the family!
So glad to hear it was a hit!
Hi! Can I make this recipe using bone-in skin on chicken thighs? Thanks.
I think it will be a lot harder to make that way. The chicken needs to be flat for the ham and cheese to sit on top of it. But the flavor should still be good if you want to try it.
OMG! THIS IS FANTASTIC!!!!! So far this is the absolute best low-carb recipe I have EVER eaten. Thank you so much for creating this. We had it with a side of asparagus 🤤
Thanks for that very nice feedback; so glad you enjoyed it!
Great tasting recipe
Glad you enjoyed it!
This looks so amazing I can’t wait to try it.
just WOW! this was so good and a nice change of pace from grilled steak, chicken, pork routine. My husband and I both loved it and I have enough leftover for 2 more lunches. I didn’t stray from the recipe but I would probably use slightly less parmesan or salt as I found it a bit to salty for me. Plan to try another one of your recipes this week Thanks for all the trial and error, it was worth it!!! 🙂
Thanks Chantal; glad you enjoyed it!
This recipe is amazing and very difficult to mess up. I’ve made this chicken cordon bleu three times. The first time I made it exactly as written – tasty! The second time I added garlic, onion, and mustard powder to season the chicken cutlets, then chopped the chicken and ham and distributed in the casserole dish layering with the cheese and sauce per recipe – great for littles who havent mastered cutting cooked proteins. Tonight’s version was my favorite! I seasoned the chicken cutlets with salt, pepper, mustard & garlic powder, poultry seasoning and seared in pan on my stove and transferred to casserole dish. This was the game changer – topped cutlets with slices of pepper Jack cheese. Chopped the 4 slices of ham, mixed in with sauce as listed and 1/2 cup parmesan cheese. Topped with pepper Jack and parm. Omg – so much flavor!! This will remain in my monthly rotation. Thank you for the great recipe that gets gobbled up every time, no matter the version 🙂
Hi Lori,
How fun to hear all your various versions of the recipe! Glad you are enjoying it so much!
So good! I had leftover chicken breasts and ham. This sauce was key to making it feel like a planned meal.
So glad you enjoyed it!
I wish there was an easy way for me to make that happen. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes individually. I have been working on that for nearly two years now, while trying to keep up with the blog. I am planning to add nutritional information, but not until the editing project is done. It will be later this fall.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time, although we are getting quite close to being ready to start adding nutritional information!
Not a big fan of Swiss cheese. Can you suggest another cheese that may work as well?
Any type of sliced white cheese that melts well will work in this recipe. Provolone comes to mind if you like that.
Made this and added a little Rosemary, Thyme, Basil and Parsley. It was delicious!
That sounds good to me; glad you enjoyed it!
This was the bomb! My husband liked it so much that he suggested I make it for company this weekend. I know it’s supposed to be low carb but…we served it over brown rice with oven roasted green beans, red bell pepper & red onions and it was perfect.
So glad you liked it! And I firmly believe everyone gets to make their own food choices, absolutely!
I ran the recipe through Recipe Nutrition Analyzer:
Calories -365
Fat – 27.5 gms (35% daily allowance)
Saturated Fat – 14.7 gms (23%)
Cholesterol – 110 mg (37%)
Sodium – 697 mg (30%)
Total carbohydrates – 5.3 g (2%)
Dietary fiber – 0.2 g (1%)
Total sugars – 0.8 g
Protein – 30.6 g
Based on a 2000 cal a day diet, and eight servings
Thanks so much! I am going to put a note in the recipe that this info is here.
Is this for one serving or eight?
That would definitely be for one serving.
Can you use regular mustard instead or Dijon ?
Yes, definitely. Hope you enjoy!
Made this last night. Only things I did differently was added some sauteed spinanch and a little mustard to the cheese and ham filling. SAUCE IS AWESOME!! Will definitely make again!
So glad you enjoyed; love hearing how you changed it up a bit!
Glad to hear you enjoyed it. I don’t have the nutrition facts. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
Hi Kalyn. I love your site and your recipes never let me down. Could you suggest a couple of side dishes that might go well with this?
Thanks!
Glad you are enjoying the recipes. I’m actually in Costa Rica answering on my phone so I can’t give you the links but something like roasted broccoli and roasted green beans would be good. Just search for those and you’ll get a few options.
Looks delicious!! I used shredded rotisserie chicken from our local grocery store, extra layer of flavor
That sounds like a good idea!
I made this tasty casserole just for me and my bf yesterday. How could you say it’s for 7-8 servings? People will fight over to enjoy this or they will ask to make more casseroles xD
– Natalie
It’s true it has been really popular.
This was a smashing success. Delicious!!! I used boneless chicken thighs, because that is what I had, and it worked great. (I pulled some of the excess fat off first) My only complaint is the print button results in printing TWO pictures of the dish- big waste of my ink.
So glad you enjoyed it, and good to know it worked with chicken thighs. I don’t know why that second photos is showing up on the printer-friendly recipe; will check with my web designer about that.
Delish. Husband says this is a make again dinner.
That’s great, so glad you enjoyed it!
So the keto chicken cordon bleu is *amazing*!! My entire, carb loving family gobbled it down and the next time I made it, I doubled the recipe for left-overs (not even for me). This one is now in our bi-weekly regular meal rotation. My only modification was leaving out the mayo, because I’m fine on my macros without it, and the fam liked it better without
So glad to hear it was a hit for you and for the family!
I was hesitant on making this as my husbands least favorite foods are mayo, cream cheese And sour cream. That being said, i gambled and im so glad i did! It was amazing AND my husband loved it!
Oh how I LOVE to hear that! So glad you both enjoyed it!
Have you tried making this ahead and freezing?
No I haven’t done that and truthfully I am skeptical about how well it will freeze before it’s cooked. I have frozen the leftovers though. It might work to partially cook it, freeze, then thaw and finish cooking. I’d love to hear how it goes if you try that.
I’m sorry it didn’t appeal to you; everyone has different food preferences and as you can see from the comments many people have enjoyed it. This recipe was created to appeal to people following a low-carb high-fat diet or Keto, so if you are not into that kind of food you might want to use reduced-fat dairy products in some of my recipes. (I mention that under diet suggestions.)
I made the CHEESY CREAMY LOW-CARB CHICKEN CORDON BLEU BAKE last night and all my husband kept saying was “this is really, really good”. Another successful and delicious recipe from Kalyn! Thank you so much for all your delicious recipes 🙂
Hi Karen, so happy to hear that! Glad you are enjoying the recipes!
I thought this was so delicious!! They whole family (including my dad who hates cheese) loved it. The only thing I was concerned about was my sauce was so very runny. I followed all the directions to a T so I’m not sure how I can make the sauce thicker or if that’s how it is supposed to be.
So glad you enjoyed it. I’d say my sauce wasn’t super thick, but not thin either. I can’t say for sure but my guess would be the difference in ingredients. Chicken and ham can both be much more watery with some brands than others. You could try using a little less chicken stock next time if you wanted. But if you have chicken or ham with a higher water content than what I used the sauce will probably be thinner. Personally I wouldn’t worry about it too much.
This was wonderful! Thank you!
Thanks Amanda, so glad you liked it!
I usually don’t comment on recipes, but this was really great! I’m doing keto and the cheesiness was just what I needed.
Hannah, so glad you liked it! And thanks for commenting!
Looks delicious. I love Swiss cheese and the addition of a sharp parmesan cheese combo sound great.
Glad you like it!
Delicious. Can’t describe how good this is, but it’s beyond restaurant quality. Thank you for the wonderful recipe.
Thanks Renee, so glad to hear you enjoyed it!
Made this yesterday and it is fantastic! I had 3 large Trader Joe’s chicken breasts (1.75 lbs), but kept the sauce amount the same. Had it for lunch again today and it’s just as good as yesterday. Didn’t change a thing.
So happy to hear you enjoyed it so much!
Edit 4-15-19 A thoughtful reader has left this information in a later comment.
Do you think Cheddar or Mozzarella are too mild for this dish? We aren’t big fans of Swiss cheese.
It won’t have the authentic Chicken Cordon Bleu taste without Swiss, but I think any mild white cheese will work. I would’t use cheddar but something like Havarti or Muenster cheese would be good.
I am not qualified to give medical advice, but I’m guessing most diabetics would use the category for Low-Carb. You might want to check with your doctor; I know type 2 Diabetics do eat some carbs.
I have a pack of chicken breast tenderloins in the fridge that I’m not sure what to do with… could those work in this recipe? Trying low-carb again after a many (many!) year break, so I’m very much enjoying your great website and mouth-watering recipes!
So glad you are enjoying the recipes! I think chicken tenderloins might work if you lay two of them side-by-side as if it was a thin piece of chicken breast. Be careful not to cook them too much. It won’t give you nice individual serving-size pieces like a slice of chicken breast will but will probably still taste great!
This was fantastic! I served it over zucchini noodles. Such a treat! Thank you!
So glad you enjoyed it!
Looks and sounds delish.. I usually always have frozen chicken breast or tenderloins on hand. But sometimes not enough same size or thick. Do you think pounding chicken thin would work the same? Will be pinning this and making it this weekend. Ty.
I wouldn’t pound the chicken too thin. But I think having pieces that are close to the same size/thickness is the important thing so you can probably get it to work if you’re careful with that. Hope you enjoy!
thank you for this recipe, have even forgotten about cordon bleu, so at least a wonderful reminder so much appreciated!
My pleasure; hope you enjoy!
Yikes; I wrote this when I was getting ready to go on vacation! Will fix right now.
I made this last night and could not stop eating it. So so so good. Bravo! Awesome space too!
Thank you; so glad you liked it!
Chicken ingredients list 1/2 cup Parmesan. I don’t see it used in the instructions.
I edited the directions a bit to clarify that the extra Parmesan is sprinkled on at the end. Thanks for catching that!
This sounds great and I will try this recipe. I’m trying the keto brand if eating and this will fit because I have to work on the glycemic index area for Type 2 diabetes. This layered recipe is an easy way to approach that goal.
Hope you enjoy!