KETO CHICKEN CORDON BLUE IS IDEAL FOR PARTIES!
Growing up, one of my favorite dishes to order at a nearby restaurant was Chicken Cordon Blue.
Something about ham and melted cheese oozing from a perfectly cooked chicken breast was magical.
It was and still is a little fancy! Although this isn’t the quickest recipe on the site, the method is simple and easy to follow.
This is one I like to make ahead of time for entertaining or a weekend family dinner!
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WHAT SIDE DISHES GO WITH CHICKEN CORDON BLEU, WERE YOU ASKED?
Side Salad with Parmesan Asparagus Roasted Green Beans with Parmesan Mashed Cauliflower
Roasted Broccoli Cauliflower Rice
WHY IS IT DESCRIBED AS CHICKEN CORDON BLUE?
The French term cordon bleu, which means “blue ribbon,” inspired the name of this Swedish dish. It denotes the highest level of excellence.
CAN THIS RECIPE BE MADE IN ADVANCE?
Yes, you can fully prepare this recipe up to a day ahead of time and cook it when you’re ready to serve. The sauce can be made ahead of time and gently reheated on the stove.
IS IT POSSIBLE TO FREEZE COOKED LOW CARB CHICKEN CORDON BLEU?
You certainly can! Browning the chicken in the skillet (step 1 in the oven/skillet instructions) and then allowing it to cool completely is my recommendation. Place on a baking sheet lined with parchment paper and freeze until solid.
You can then transfer to a freezer bag to save freezer space. Defrost the chicken overnight on a plate in the refrigerator, then bake or air fry as directed, adding about 5 minutes to the cooking time.
In place of the ham, substitute turkey or bacon.
Other cheeses can be substituted for the Swiss cheese. Smoked gouda is my favorite cheese.
Want to take it a step further? Pound and salt the chicken the day before. This allows it to permeate the meat evenly. Salt causes the protein strands to gel, allowing them to retain more moisture when cooked. A little forethought will result in more tender and flavorful chicken.
AIR FRYER AND OVEN INSTRUCTIONS FOR KETO CHICKEN CORDON BLEU
This section is for those of you who are visual and enjoy seeing how things work. The full recipe with measurements can be found on the recipe card below.
Place the chicken in a zip-top bag or on a cutting board covered with plastic wrap. Pound with a meat mallet to 14-inch thickness. Season with salt and pepper to taste.
Place the chicken on a plate and top with 12 ounces of ham and cheese.
Roll the meat up and secure it with toothpicks. You can top the chicken with smoked paprika if desired.
In a shallow bowl, crack the eggs and beat them. Combine the Parmesan cheese, almond flour, and Italian seasoning in a separate shallow bowl.
Coat the chicken in the breadcrumb mixture after dipping it in the eggs. Use your hands to firmly press the breading into the chicken.
KETO CHICKEN CORDON BLEU AIR FRIED
Place the chicken in the air fryer, seam side down. Cook for 8 minutes at 400°F after spraying with oil. Re-spray after flipping.
Cook for an additional 6 to 10 minutes, or until the crust is golden brown and the internal temperature reaches 160°F. Rest for about 10 minutes before serving.
LOW CARB CHICKEN CORDON BLEU BAKED
To bake, heat the oil in a large skillet and brown the chicken on both sides, about 7 minutes total.
Bake for 15 to 20 minutes longer, or until the temperature reaches 160 degrees, in a baking dish, seam side down.
While the chicken is cooking, melt the butter in a saucepan over medium heat.
Cook until the cream cheese melts, then add the broth, heavy cream, and cream cheese.
Combine the Dijon mustard and Parmesan cheese in a mixing bowl. Simmer for 5 to 7 minutes, or until the cheese melts and the sauce thickens, over low heat.
Season with salt and pepper to taste.
Keto Cordon Bleu Chicken
This is a cheesy recipe with a sauce that you could drink straight up. This dish will never get old because it is juicy and moist on the inside and has a perfect crust on the outside.
Preparation Time: 20 minutes
Cooking Time: 47 minutes
1 hour and 7 minutes total
Main Course: American Cuisine
Keywords: chicken, air fryer
Air Fryer or Skillet Baking Pan Meat Mallet Instant-Read Thermometer Ingredients
24 ounces boneless chicken thighs or breasts
Pepper and salt
4 ounces Swiss cheese, sliced
4 ounces deli ham or turkey, sliced
2 beaten eggs
34 cup Parmesan cheese, finely grated
12 cup almond flour, finely ground
2 tsp. Italian seasoning
2 tbsp avocado oil (omit if using an oven or air fryer)
1 pound unsalted butter
12 cup chicken stock 12 cup heavy cream
2 oz. cream cheese
1 cup shredded Parmesan cheese 2 tablespoons dijon mustard
Season with salt and pepper to taste.
Preheat the oven to 350°F. (If using an air fryer, leave out.)
Fill a zip-top bag halfway with chicken. Pound with a meat mallet to 14-inch thickness.
Season with salt and pepper on both sides. (I used 12 teaspoons for each.)
On a clean plate, place a piece of chicken and 12 ounces of ham and cheese.
Roll the chicken up and use toothpicks to secure it.
In a shallow bowl, place the eggs. Combine the Parmesan cheese, almond flour, and Italian seasoning in a separate bowl.
Dip the chicken in the eggs, then coat with the breadcrumb mixture, pressing firmly with your hands to adhere the mixture to the surface of the chicken.
Instructions for an Air Fryer
Place the chicken, seam side down, in the air fryer. Apply oil to the surface. Cook for 8 minutes at 400°F. Re-spray after flipping.
Cook for another 6 to 10 minutes, or until the crust is golden brown and the chicken reaches an internal temperature of 160 degrees. Rest for 10 minutes before serving.
Instructions for the Skillet/Oven
Heat the oil in a large skillet over medium-high heat. Cook for 4 minutes, or until the chicken is browned on one side. Cook for 3 minutes more on the other side.
Cook until the chicken is cooked through, about 7 to 10 minutes longer, in a baking dish.
Instructions for the Oven Only
Spray an oven dish with oil. Place the chicken seam side down on a plate. Bake for 30 to 35 minutes, or until the internal temperature reaches 160 degrees. Rest for 10 minutes before serving.
Melt the butter in a saucepan over medium heat while the chicken cooks. Cook until the cream cheese is melted, then add the broth, heavy cream, and cream cheese.
Stir in the Dijon mustard and Parmesan cheese and cook for 5 to 7 minutes, or until the cheese melts and the mixture thickens. Season with salt and pepper to taste.
Calories: 542.74kcal | Carbohydrates: 4.43g | Protein: 36.99g | Fat: 42.08g | Saturated Fat: 20.62g | Cholesterol: 192.61mg | Sodium: 879.48mg | Potassium: 448.7mg | Fiber: 1.08g | Sugar: 0.96g