Looking for an easy weeknight meal? Look no further. This Keto Chicken Cordon Bleu has tender and juicy chicken, layered with melty Swiss cheese and ham, rolled up and coated with seasoned keto breadcrumbs, and fried until crispy on the outside, all drizzled with a deliciously creamy dijon sauce.
Ingredients in Keto Chicken Cordon Bleu
Ingredient Notes
- Chicken - for this keto chicken cordon bleu recipe, I used boneless, skinless chicken breasts. You could also use boneless, skinless chicken thighs. (More Keto Chicken Recipes)
- Ham - I used a thinly sliced Black Forest ham, but you can use any ham you prefer. You could also use bacon, pancetta, or prosciutto. All of these would make delicious options.
- Swiss cheese - While Swiss is the cheese traditionally used in a Cordon Bleu recipe, you can use any cheese you prefer. It is also excellent with smoked mozzarella or sharp white cheddar.
- Pork Rinds - the pork rinds in this recipe are used as a breading. If you are not a fan of pork rinds, you can use a mix of grated parmesan cheese and blanched almond flour. Alternatively, you can use my Nut Free Keto Breading Recipe
How to make keto chicken cordon bleu
Step by Step Directions
1. Place the chicken breasts between two sheets of parchment paper or cling wrap and pound until they are bout ¼ inch thick.
2. Lay two slices of Swiss cheese on top of each piece. Top with a slice of ham, and then two more slices of Swiss cheese.
3. Roll each chicken breast up into a tight roll, season with salt and pepper, and wrap it tightly in cling wrap to help it hold its shape. Refrigerate for one hour.
4. Combine the cream, parmesan cheese, chicken stock, Dijon mustard, butter and parsley in a small sauce pan and bring to a gentle simmer. Taste and add salt and pepper, if desired. Let simmer for 5 to 10 minutes, or until the sauce has thickened.
5. Combine the crushed pork rinds, garlic powder, and onion powder in a large shallow bowl. Crack the egg into a separate shallow bowl and fork whisk. Dip each chicken roll up into the egg wash and then roll about in the breading mixture.
6. Heat ½ inch of oil love medium-high heat in a large, high sided skillet. Fry, turning to brown on all sides until cooked through, about 5 minutes on each side. Remove each chicken roll up from the oil and place on a paper towel lined plate to help absorb any excess grease. Slice, and top with the sauce.
Frequently Asked Questions
I like to serve this with my Balsamic Shallot Mushrooms, or Creamy Cider Dijon Roasted Brussels Sprouts
If you are not a fan of pork rinds, you can always substitute half almond flour and half parmesan cheese. Another great option is ground golden flaxseed
Yes, you can cook this in an air-fryer for 16 to 18 minutes at 350°F, flipping halfway through.
Substitutions and Variations
- Storage: Store leftover keto chicken cordon bleu in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in the oven or in an air fryer to get the breading nice and crispy again.
- Swap out the ham: Prosciutto, bacon, and pancetta all make excellent substitutions for the ham (Tr
- Change up the cheese: If you are not a fan of Swiss cheese, try making this with a smoked mozzarella, sharp white cheddar, or even cream cheese.
- Make it as a casserole: mix cubed chicken, sliced ham, and cheese together and place in a casserole dish, pour the sauce over top and bake for 25 minutes at 350°F. Sprinkle the pork rind breadcrumbs over top and broil for 2 to 3 minutes. (More Keto Casserole Recipes)
- Make keto lasagna: Want a delicious spin on traditional chicken Cordon Bleu? Try my Low Carb Chicken Cordon Bleu Lasagna
More Low Carb Cordon Bleu Recipes
Keto Chicken Cordon Bleu
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Gluten Free
Description
This Keto Chicken Cordon Bleu is sure to be a family favorite. It comes spouse and kid approved. It has tender and juicy chicken, layered with melty Swiss cheese and ham, breaded and fried until crispy, then drizzled with a creamy dijon sauce.
Ingredients
For the chicken:
- 4 large boneless, skinless chicken breasts (about 2 pounds total) (I get my chicken here)
- 16 slices Swiss cheese
- 4 slices ham
- sea salt and ground black pepper (this is the only salt I use)
- 1 ½ cups crushed pork rinds (get them here)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder (I use this brand of spices)
- 1 large egg
- oil, for frying (I use this oil for frying)
For the sauce:
- 1 cup heavy cream
- ¾ cup finely grated Parmesan cheese
- ⅓ cup chicken stock
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- sea salt and black pepper, to taste
Instructions
For the chicken:
- Place the chicken breasts between two sheets of parchment paper or cling wrap and pound until they are bout ¼ inch thick.
- Lay two slices of Swiss cheese on top of each piece. Top with a slice of ham, and then two more slices of Swiss cheese.
- Roll each chicken breast up into a tight roll, season with salt and pepper, and wrap it tightly in cling wrap to help it hold its shape. Refrigerate for one hour.
- Combine the crushed pork rinds, garlic powder, and onion powder in a large shallow bowl.
- Crack the egg into a separate shallow bowl and fork whisk.
- Heat ½ inch of oil over medium-high heat in a large, high sided skillet.
- Dip each chicken roll up into the egg wash and then roll about in the breading mixture.
- Fry, turning to brown on all sides until cooked through, about 5 minutes on each side. Remove each chicken roll up from the oil and place on a paper towel lined plate to help absorb any excess grease.
For the sauce:
- Combine the cream, parmesan cheese, chicken stock, Dijon mustard, butter and parsley in a small sauce pan and bring to a gentle simmer. Taste and add salt and pepper, if desired. Let simmer for 5 to 10 minutes, or until the sauce has thickened.
- Slice the chicken roll ups and top with the sauce before serving.
Notes
- Net carbs per serving: 3.6g
- If you do not want to fry this chicken Cordon Bleu, you can also cook it in an air fryer for 16 to 18 minutes at 350°F, or bake it in the oven at 375°F until an internal temperature of 165°F is reached.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: French
Felicia says
Thanks to your post on Instagram I knew just what to make tonight! Absolutely delish. I used the airfryer to cook the chicken and will use the airfryer to reheat leftovers. We had a side of steamed broccoli and smothered everything in the sauce and a sprinkling of red pepper flakes.
Jan says
Made this tonight and it’s so good. I made zucchini Zoodles to go with it and added some of the sauce on those. So easy to make too. Thank you for sharing your recipe and take the time for all of us.
Darlene says
Hello
I don’t usually reply to what I try but you are certainly the exception to the rule. This was absolutely delicious. The sauce was phenomenal I was even eating it cold. So thank you for the great recipe and I will be making this again.
Sue says
So good! I made it in the air fryer and it was so juicy and delicious. My whole family chowed it down. I will definitely be making it again!
Kathy Dembny says
Made this for dinner tonight. I baked it rather than frying…turned out great! Very tender, gooey, and tasty with a crispy pork breading. I was told, “You can make this again anytime,” ❤️
Millissa K Sawyer says
My whole family is not part of the whole keto experience as I am so when I snuck this recipe in there one Sunday it was a hit! Made it again today and they can't wait for supper. This is definitely a repeater for my family.