Easy Keto Chicken Cordon Bleu

This super easy keto chicken cordon bleu gives me the wonderful flavor combination of the classic dish, without the hard work and kitchen mishaps. I created this recipe after a few failed experiments. When I tried to stuff chicken breasts with ham and cheese then bake them, the cheese managed to ooze out, leaving me with dry chicken and puddles of melted cheese on the pan. 😳 So I decided to coat the chicken breasts, bake them, then layer them with ham and cheese and return them to the oven just until the cheese is melted. Success! Tonight for dinner, we all enjoyed the wonderful flavors of chicken cordon bleu, made keto with almond meal. No cheese puddles! Just juicy chicken breasts topped with warm ham and melted Swiss cheese. Bliss on a plate.

Ingredients

You’ll only need a few simple ingredients to make this tasty entree. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil. Mayonnaise: I like to use avocado oil mayonnaise. Sir Kensington’s is a good brand. Dijon mustard: It’s creamier and less vinegary than yellow mustard. Chicken breasts: I use boneless skinless breasts in this recipe. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Almond meal: You can also use blanched almond flour. Toppings: Thin-sliced ham, sliced Swiss cheese, and chopped parsley.

Instructions

Making my version of keto chicken cordon blue is truly easy! See the recipe card below for detailed instructions. The basic steps: Season the chicken breasts with salt and pepper and coat them with a mixture of mayonnaise and Dijon mustard. Dredge them in almond meal and spray them with oil, then bake them until cooked through, about 20 minutes at 425°F. Top each of them with ham and Swiss cheese and return them to the oven to melt the cheese. Garnish with chopped parsley and serve.

Expert tip

It’s best to use small chicken breasts in this recipe. If yours are very large (8 oz or even bigger), you’ll need to bake them for longer during the first stage of baking, before you top them with the ham and cheese. If so, keep an eye on them. You might need to loosely cover them with foil to prevent the tops from burning.

Frequently asked questions

Variation

An even easier version of this recipe would be not to bother with the almond meal. Simply bake the chicken breasts, then spread them with Dijon, and top them with ham and Swiss cheese. Return them to the oven for a few minutes, just until the cheese melts. That would be the ultimate in ease, and still very tasty!

Serving suggestions

This dish goes with any vegetable side dish. It’s great with steamed broccoli, for example. But since I bake it in a 425°F oven I like to serve it with a side that I can cook in the same oven. So I often serve it with one of the following:

Roasted leeksCauliflower gratinRoasted radishes