Chicken Cordon Bleu (No Breading)

Our easy deconstructed chicken cordon bleu with no breading is going to blow you away with crispy parmesan-crusted chicken in a skillet that gets topped with ham and Swiss cheese before briefly baking. Top the whole dish with a simple homemade creamy dijon sauce for a delicious low carb, gluten-free, and keto friendly dinner!

Why you'll love our low carb chicken cordon bleu skillet!

• Our Parmesan crusted chicken forms the base of this recipe and gives you the crunch of a traditional breaded chicken cordon bleu without using breading or flour.
• We skip the traditional stuffed chicken and instead put the ham and cheese on top.
• Making our optional creamy dijon sauce adds a lovely depth of flavor, perfect when you want a simple special occasion meal!

What you'll need

• chicken breast or chicken cutlets - you can slice whole chicken breasts into cutlets or you can buy thinly sliced chicken breasts.
• large eggs - acts as a binder for the crispy crust
• Italian seasoning
• garlic salt - or use a mix of salt and garlic powder
• black pepper
• shredded Parmesan - you'll need this for both the parm crust and for sprinkling over the top
• olive oil
• ham, chopped - chopped ham lunchmeat works fine for this, cubed ham or chopped ham steak
• Swiss cheese slices - you can try other types of white cheese, Swiss is the classic
• Optional creamy Dijon sauce- butter, whipping cream, parmesan, Worchestershire, and Dijon mustard

Kitchen tools

• Non-stick skillet! This recipe will ONLY work in a non-stick skillet, trust us, we've tried with other types of pans! The parmesan cheese won't stay on if your pan isn't non-stick.
• Baking pan or sheet pan

How to make crispy creamy chicken cordon bleu

This recipe might seem like it has a lot of steps, but really, this goes fast and is pretty easy. See the recipe card for the full steps.

Prep

• Preheat the oven to 375F.
• Cut two large chicken breasts lengthwise to make chicken cutlets (or buy cutlets).
• Add the eggs in a small low bowl, beat the eggs, and then stir in the garlic salt, pepper, and Italian seasoning.
• Add the shredded parmesan to another small low bowl.

Sear the chicken

• Heat a large non-stick skillet over medium-high heat. Add the olive oil.
• Dip each chicken cutlet, first into the egg wash, and then into the parmesan. Let the excess egg drip back into the dish before coating it in parmesan.
• Cook two chicken cutlets at a time for a few minutes on each side until they're golden brown.
• Add more olive oil to the pan if needed.

Assemble & bake

• Add the chicken to a 9x13 baking pan or sheet pan. Top with the chopped ham and slice of Swiss. Sprinkle with the remaining parmesan cheese.
• Bake for 10 mins at 375F until the cheese is melted, starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.
• Serve with the optional, yet highly recommended mustard cream sauce below!

Optional Dijon sauce

• Over medium-low heat in a small saucepan, melt the butter. Add the parmesan cheese and stir constantly until melted. This could take 2-3 minutes. Add the heavy whipping cream, Worchestershire sauce (or coconut aminos), and Dijon mustard and combine all ingredients together.
• Bring to a low simmer and cook one minute longer until the sauce is heated through. Thickens upon standing.

Recipe tips

• Cook the chicken in batches if needed, crowding the pieces in the skillet will prevent them from browning.
• If you are in a rush, you can skip the parmesan crust, but you will still need to pan-fry the chicken cutlets before baking them.
• Leftovers last for 3-4 days in the fridge. Reheated pieces won't be as crisp but they'll still taste delicious.

What to Serve on the side?

We usually go with a simple side salad or roasted veggies on the side. Here's some of our favorite options.

• Zucchini noodles
• A side salad
• Air fryer green beans and mushrooms
• Italian baked zucchini and squash
• Air fryer broccoli with garlic
• Pan fried asparagus

More low carb chicken recipes

• Caprese Chicken Bake
• Sour cream chicken enchilada skillet
• Spinach cream cheese stuffed chicken breast
• Green chili chicken bake

Recipe

Keto Chicken Cordon Bleu Bake

Jenni Cole

Keto chicken cordon bleu that's so delicious for a special dinner but easy enough to impress the fam any day of the week. Sear the chicken in a parm crust, bake to finish and melt the Swiss, then top with a creamy mustard sauce.

4.93 from 13 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Keto

Cuisine French

Servings 4

Ingredients

  

1x2x3x

• 2 large chicken breasts or 4 chicken cutlets
• 2 large eggs beaten
• ¼ teaspoon Italian seasoning
• ¼ teaspoon garlic salt
• ¼ teaspoon black pepper
• 1 ½ cups shredded Parmesan divided
• 2 tablespoon olive oil divided
• 3 oz ham chopped - chopped ham lunchmeat works fine for this
• 4 Swiss cheese slices
• 2 teaspoon butter
• ½ cup heavy whipping cream
• ⅓ cup shredded parmesan
• ½ teaspoon Worcestershire
• 2 teaspoon dijon mustard

Instructions

 

• Preheat the oven to 375F.
• Cut two large chicken breasts lengthwise to make chicken cutlets. Many grocery stores sell these if you'd prefer to buy them.
• Crack the large eggs in a small low bowl, stir until blended, and then add the garlic salt, pepper, and Italian seasoning. Combine ingredients well. Add 1 cup of the shredded parmesan to another small low bowl.
• In a large non-stick skillet over medium-high heat, heat 1 tablespoon olive oil.
• Using tongs, dip each chicken cutlet, first into the egg wash and then into the parmesan. Do this for both sides, making sure to let the excess egg drip back into the dish before coating in parm.
• Cook two chicken cutlets at a time for 3-4 mins per side or until brown. Don’t flip it early or the cheese could fall off. It’s got to be crisp and not just melt or the cheese won't become a crust.
• Add 1 more tablespoon of olive oil to the pan before cooking the 2nd batch of cutlets.
• Add the partially cooked chicken breast to a 9x13 baking pan.
• Top with the chopped ham pieces and then top each chicken cutlet with a slice of Swiss cheese. Sprinkle with another ½ cup of shredded parmesan cheese over the top of the dish.
• Bake for 10 mins on 375F until the cheese is melted, starts to brown, and the chicken internal temperature is at 165F. You can broil for 1 minute if you want the cheese to get a little brown and crispy on top.
• Makes 4 servings.  Serve with the optional, yet highly recommended mustard cream sauce below!
• Creamy Mustard Sauce
• Over medium-low heat in a small saucepan, melt the butter. Add the parmesan cheese and stir constantly until melted. This could take 2-3 minutes. Add the heavy whipping cream, Worchestershire sauce (or coconut aminos), and dijon mustard and combine all ingredients together.
• Bring to a low simmer and cook one-minute longer until the sauce is heated through. Thickens upon standing.

Video

Notes

• Cook your parmesan crusted chicken cutlets in batches to avoid over-crowding your skillet.
• If you are in a rush, you can skip the parmesan crust, but you will still need to pan-fry the chicken cutlets before baking to ensure the chicken reaches the proper internal temperature (165F).
• For the ham feel free to use whatever you prefer: leftover, sandwich slices, or even grab a ham steak and slice it up.
• Because we are using chicken cutlets, rather than full chicken breasts, you don't have to butterfly and stuff the chicken making this dish not only amazing as a low-carb option but also a fabulous quick-cook dinner!

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