keto chicken cordon bleu
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts (1.5–2 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning
- ½ teaspoon salt plus extra to taste
For the Filling
- 8 thin slices deli ham about 4 oz
- 8 slices Swiss cheese about 6 oz
For the Creamy Sauce
- ½ cup chicken stock or broth
- 4 oz cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise sugar-free for keto
- ¼ cup freshly grated Parmesan cheese
- Optional: 1 teaspoon Dijon mustard or 1 garlic clove minced
Instructions
Prep the Chicken
- Preheat oven to 375°F (190°C).
- Pat 4 chicken breasts dry with paper towels. Pound thicker parts to an even ½-inch thickness.
- Rub chicken with olive oil, then season both sides with poultry seasoning and salt.
Sear the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Sear chicken 2–3 minutes per side until golden (not fully cooked).
- Transfer to a greased 9x13-inch baking dish.
Layer Fillings
- Top each chicken breast with 2 slices ham and 2 slices Swiss cheese (trim to fit if needed).
Make the Creamy Sauce
- In a saucepan, warm ½ cup chicken stock over medium heat.
- Whisk in 4 oz cream cheese until smooth. Remove from heat.
- Stir in ¼ cup sour cream, 2 tbsp mayo, ¼ cup grated Parmesan, and optional 1 tsp Dijon or garlic.
- Taste and adjust salt.
Assemble & Bake
- Pour sauce evenly over chicken. Sprinkle extra Parmesan on top (optional).
- Bake uncovered for 20–25 minutes until chicken reaches 165°F (74°C) and sauce is bubbly.
Rest & Serve
- Let rest 5 minutes to thicken sauce.
- Garnish with fresh herbs (parsley/thyme) and serve hot.