Chicken Cordon Bleu is a classic French-inspired dish that actually gained most of its popularity in American home kitchens and supper clubs, especially in the latter half of the 20th century. Traditionally, it’s a rolled, breaded chicken breast stuffed with ham and Swiss cheese, then pan-fried or baked. Delicious, yes—but also a bit fussy and heavy on the carbs thanks to the breadcrumbs. This low carb cheesy chicken cordon bleu bake keeps the spirit of the original—the salty ham, the nutty Swiss, the juicy chicken, and a rich, creamy sauce—but streamlines the technique into a simple casserole. No pounding, rolling, or breading. It’s the kind of weeknight-friendly dish that feels company-worthy, fits into a low carb or keto-leaning way of eating, and still scratches that nostalgic, Midwestern comfort-food itch.
This bake is rich and satisfying, so I like to pair it with lighter, green sides to balance the plate. A simple buttered green bean almondine or roasted asparagus with lemon works beautifully and keeps the meal low carb. A crisp salad—think mixed greens, thinly sliced red onion, and a mustardy vinaigrette—cuts through the creaminess of the sauce and cheese. If you’re feeding a mixed crowd, you can add a starch on the side, such as buttered egg noodles, roasted baby potatoes, or a wild rice blend, while keeping the main dish itself low carb. A dry white wine, like a Sauvignon Blanc or unoaked Chardonnay, also plays nicely with the Swiss cheese and ham.
Low Carb Cheesy Chicken Cordon Bleu Bake
Servings: 6 servings
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 large breasts), cut into large bite-size chunks
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil or avocado oil (for the baking dish)
6 ounces thinly sliced deli ham, cut into strips or bite-size pieces
6 ounces sliced Swiss cheese (or about 1 1/2 cups shredded)
1/2 cup grated Parmesan cheese, divided
1 cup heavy cream
4 ounces cream cheese, softened and cut into cubes
2 teaspoons Dijon mustard
1/2 teaspoon smoked paprika (or sweet paprika)
1/4 teaspoon ground nutmeg (optional but classic with Swiss cheese)
2 tablespoons unsalted butter, melted
1/2 cup finely grated Parmesan or a blend of Parmesan and shredded mozzarella for the topping
2 tablespoons finely chopped fresh parsley or chives (for garnish, optional)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or avocado oil.
Season the chicken pieces: Pat the chicken dry with paper towels. In a bowl, toss the chicken with 1/2 teaspoon of the kosher salt, the black pepper, garlic powder, and onion powder until evenly coated.
Arrange the chicken in the baking dish in an even layer. It’s fine if the pieces are snug; you just don’t want them piled too high in one spot.
Layer on the ham: Scatter the sliced ham evenly over the chicken so that each bite will get a bit of that salty, savory flavor.
