This baked chicken cordon bleu is my weeknight nod to the old‑fashioned casserole my mother used to make in our Midwestern farmhouse kitchen. Instead of fussing with breading, rolling, and toothpicks, the chicken simply bakes in a glass dish under one creamy, flavorful topping. A blend of mayonnaise, Dijon mustard, garlic powder, paprika, and Parmesan melts together in the oven, wrapping the chicken, ham, and Swiss cheese in a rich, tangy blanket. It feels special, yet comes together with pantry staples—perfect for nights when you want comfort without extra carbs or effort.

Serve with a crisp green side to balance the richness: steamed broccoli, roasted green beans, or a garden salad with vinaigrette. For guests who aren’t watching carbs, pass a bowl of buttered egg noodles or mashed potatoes to soak up the sauce. Fresh sliced tomatoes with salt and pepper also make a bright, simple contrast.

Low Carb Baked Chicken Cordon Bleu

Ingredients

Directions

1. Prep Oven & Dish
   Preheat oven to 375°F (190°C). Lightly grease a glass casserole dish.
2. Layer Chicken
   Pat chicken dry. Arrange in a single layer. Season with salt and pepper.
3. Add Ham & Cheese
   Place one slice of ham over each breast, then one slice of Swiss cheese.
4. Make Creamy Topping
   In a bowl, mix mayonnaise, Dijon, garlic powder, paprika, and Parmesan until smooth.
5. Spoon & Bake
   Spread topping over chicken, covering ham and cheese. Bake 30–40 minutes, until chicken reaches 165°F (74°C) and sauce is bubbling.
6. Optional Broil
   For a deeper golden top, broil 1–3 minutes at the end, watching closely.
7. Rest & Serve
   Let rest 5 minutes. Spoon pan sauce over each piece. Garnish with parsley if desired.