Kalyn's Kitchen

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

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is an amazing dinner idea with cheesy sauce and none of the usual breaded coating!

PIN Low-Carb Chicken Cordon Bleu Bake to try it later!

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

If you’re looking for a special dinner idea that’s also family-friendly and delicious, I’m highly recommending this Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake as my Friday Favorite’s post for this week. This lower-carb version of Chicken Cordon Bleu has chicken, ham, and cheese with a creamy sauce but none of the breaded coating on the chicken that’s often used for this dish. This is amazing, and its been popular on the blog, and I bet it will be a hit whether you make it for you and your Valentine or for the whole family!

When this idea first popped into my head, I loved the concept of layers of thinly sliced and barely-cooked chicken, ham, and cheese baked with a creamy sauce. But Kara and I had to work on the recipe again and again to get a sauce that wouldn’t cause you problems.

For the keeper version, we whisked a little chicken stock into softened cream cheese and then mixed in mayo, sour cream, Dijon, and Parmesan for a slightly thick sauce. We barely cooked the thin pieces of chicken, layered the chicken, ham, and cheese, and spread the sauce over. And it was a winner! If you like the idea of a Low-Carb Chicken Cordon Bleu Bake that has un-breaded chicken, ham, and cheese with a delicious creamy sauce this might become your favorite new dinner!

What ingredients do you need for this recipe?

  • large, thick boneless, skinless chicken breasts
  • olive oil
  • 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

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

Preparing Ingredients for the Chicken Cordon Bleu Bake:

(Scroll down for complete printable recipe with nutritional information.)

  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 (affiliate link), 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 the 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.
  6. Serve hot, and wait for compliments.
  7. 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!

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

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 found on KalynsKitchen.com

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.


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


  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 (affiliate link) 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.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Oven Dinners to 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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    127 Comments on “Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake (Video)”

  1. I found this to be way too heavy on the cheese, which I find to be the case in a lot of low carb meals. Between the Swiss cheese slices, the cream cheese and the Parmesan, I could feel my waist band expanding. I don’t mind it in some dishes, but it seems quite ubiquitous in most every low carb recipe. But the real deal breaker for me were the chicken breasts. I should’ve gone with what I always do when a recipe calls for breasts, just switch it out to thighs. 375 degrees for 35 mins made the chicken breasts taste so dry and tasteless, that it completely ruined the meal for me, which I should’ve known, but failed to correct. My fault. I think after this experience I will go back to making the more authentic, traditional classic cordon bleu that can easily be made low carb with a few adjustments. Dijon mustard sauce is the original sauce and can be made low carb without all the heavy cream cheese, mayo and sour cream as a substitute. Sorry to give this such a bad review but I was very disappointed in this recipe. I’ve enjoyed many of your other recipes. Just not this one.

    • Sorry you didn’t like it. Lots of other people have enjoyed the recipe as you can see from the comments, but people have different tastes for sure.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. This was delicious! My family really enjoyed this! Thank you!!

  8. 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!

  9. 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!

  10. 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!”

  11. 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.

  12. Tried this last night & it was a hit for both my husband and me! Delicious!!

  13. First time making this. I even added some mozzarella on top. Delish! Love the family friendly recipes!

  14. 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!

  15. 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. 

  16. 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

  17. I made this tonight … followed the recipe to a t… perfect!!!!!

  18. 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

  19. 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!

  20. 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.