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Kalyn's Kitchen

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake (Video)

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating that’s usually found on Chicken Cordon Bleu. Use Chicken Recipes to find more recipes like this one!

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Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake!


Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

I usually have fun coming up with low-carb recipe ideas for the blog and testing the recipes with my nephew Jake and my niece Kara. But I’m not going to lie, it can be frustrating sometimes. Recently this idea for Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake popped into my head, and both Kara and I loved the concept of layers of thinly sliced and barely-cooked chicken, ham, and cheese baked with a creamy sauce.

But when we made the recipe the way we had planned it (with a sauce that was mostly sour cream, with mayo, a little Dijon, and Parmesan) the sauce curdled and there was water in the bottom of the dish when we lifted up the pieces of chicken. Luckily it was so delicious that Kara and I were happy to work on the recipe again to get a sauce that wouldn’t cause you problems. (And we happily gobbled up the “failed” version too, and Kara’s kids loved it when she fed them the leftovers for dinner.)

For the keeper version you’re getting in this recipe, we whisked a little chicken stock into softened cream cheese and then mixed in mayo, sour cream, Dijon, and Parmesan for a slightly thicker sauce. We barely cooked the thin pieces of chicken, layered the chicken, ham, and cheese like before, and spread the sauce over. Then we held our breath while it baked, praying the new sauce wouldn’t separate. And it was a winner! And this is so, so, so delicious that if you like the idea of a Low-Carb Chicken Cordon Bleu Bake that has un-breaded chicken, ham, and cheese with a creamy sauce this just might become your favorite new dinner!


Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Preparing Ingredients for Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake:

(Scroll down for complete printable recipe.)

  1. Cut up the cream cheese into cubes and let it soften in a bowl or an extra-large measuring cup.
  2. Slice chicken in half lengthwise and cut the ham and Swiss cheese into pieces the right size to fit over a chicken breast.
  3. Rub each thin chicken cutlet with poultry seasoning, then heat olive oil and cook each piece of chicken just two minutes on each side.
  4. Check your cream cheese (microwave for a few seconds if it’s not soft enough to whisk), and whisk in the chicken stock, sour cream, mayo, Dijon, and Parmesan.

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Assembling and Baking Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake:

  1. Lay the barely-cooked pieces of chicken out on paper towels, put another paper towel on top, and press to absorb any liquid.
  2. Put chicken pieces into a large baking dish. (I used a dish that was 10″ x 14″.)
  3. Top each piece of chicken with a slice of ham and a slice of Swiss cheese.
  4. Spread sauce over with a rubber scraper and top with freshly-grated Parmesan.
  5. Bake at 375F/190C for 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Serve hot, and wait for compliments. This makes 8 servings, although hearty eaters might eat a whole chicken breast (2 pieces.) You could cut the recipe in half and only use 2 large chicken breasts, but I encourage you to make the whole amount because leftovers were great!

More Tasty Low-Carb Baked Chicken Recipes:

Low-Carb Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Baked Margherita Chicken ~ Shugary Sweets
Low-Carb Baked Chicken Nuggets ~ Kalyn’s Kitchen
Crispy Italian Oven Chicken ~ Barefeet in the Kitchen
Easy Baked Pesto Chicken ~ Kalyn’s Kitchen
One Pan Baked Italian Chicken and Tomatoes ~ Real Housemoms

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake

Yield 8 servings
Prep Time 25 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour 10 minutes

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won't miss the breaded coating.

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

  1. Preheat oven to 375F/190C.
  2. 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.
  3. 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.
  4. Rub a pinch of poultry seasoning on one side of each chicken cutlet.
  5. 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.)
  6. Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
  7. While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
  8. 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.)
  9. Put a slice of ham and then a slice of cheese on top of each chicken breast.
  10. 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.
  11. Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
  12. Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
  13. Serve hot, and wait for compliments!
  14. 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 thick enough to slice lengthwise into two thin chicken cutlets.

This recipe was created by Kalyn, with help from Kara in perfecting a sauce that worked!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 480 Total Fat: 31g Saturated Fat: 13g Unsaturated Fat: 14g Cholesterol: 156mg Sodium: 1037mg Carbohydrates: 5g Fiber: 0g Sugar: 2g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good side dish for any low-glycemic or low-carb diet. If you’re making this for the 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 the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    79 Comments on “Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake (Video)”

  1. 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!!! 🙂

  2. 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 🙂

  3. So good! I had leftover chicken breasts and ham. This sauce was key to making it feel like a planned meal.

  4. Your recipes look delicious, however; I have to count carbs and I don’t see that you list the amount of carbs in your recipes. You just list them as low carb? It would be helpful if you listed the nutrition information with the recipe.

    • 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!

  5. Not a big fan of Swiss cheese. Can you suggest another cheese that may work as well?

  6. Made this and added a little Rosemary, Thyme, Basil and Parsley. It was delicious!

  7. 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.

  8. 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

  9. Can you use regular mustard instead or  Dijon  ? 

  10. 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!

  11. This was delicious!!!!  My version failed with the sauce separating, but everyone ate it! Will definitely be making this regularly and will perfect the sauce! 😉 
    What is the nutrition facts?

    • 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.

  12. 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.

  13. Looks delicious!! I used shredded rotisserie chicken from our local grocery store, extra layer of flavor

  14. 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

  15. 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.

  16. Delish. Husband says this is a make again dinner.

  17. 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