The first time I had an easy chicken cordon bleu, it was a processed frozen meal pulled out of my friend’s freezer. And you know what? It was pretty gross. I’ve always loved chicken cordon bleu, but I shied away from making the dish. Baking the rolled up chicken always resulted in an uneven cook, the extra sauce you have to whip up seems fussy, and don’t even get me started on all the carbs in the breading. I’m happy to share this easy chicken cordon bleu recipe, stripped down to the essentials, it’s healthy and cooked to perfection using the sous vide method.
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How to make easy chicken cordon bleu?
The best part of chicken cordon bleu is the juicy, tender chicken rolled up with ham and gooey cheese. Instead of fussing with sauces and breading, I focused on the heart and soul of the dish; the delicious part that we actually like: the meat and cheese! Because let’s face it, the breading doesn’t have a place in a low carb, ketogenic diet. And the sauce? Well, that’s just extra calories and one more dish I don’t want to wash!
Once you strip away the breading and the sauce, not only is this dish exponentially easier, it’s also a helluva lot healthier. Healthy chicken cordon bleu? Ain’t nothin’ wrong with that.
To make things even easier, I used a sous vide technique that ensures the chicken breast cooks flawlessly throughout the entire roll. Evenly cooked, beautiful, tender white meat.
Bonus points because it’s fewer dishes to clean too! Just make a water bath to temperature with an immersion circulator and roll the chicken up in plastic wrap. Clean up is incredible: throw away the plastic wrap and dump the water out. Tada!
The Easy Chicken Cordon Bleu Recipe
With an immersion circulator, the same process that chefs use in their kitchens can be done at home. I know sous vide sounds fancy or complicated, but it’s not at all! The immersion circulator does all the work for you, so if you can fill a container with water and press a button, you can cook sous vide.
For the recipe, you’ll need boneless skinless chicken breasts, sliced ham, sliced Swiss cheese, salt, and pepper. Butterfly the chicken and give it a good pounding, season with salt and pepper, then layer ham and cheese in the middle.
Roll the chicken up just like a jelly roll, then wind the chicken up with plastic wrap as tightly as you can manage, leaving little plastic wrap tails on the end. Twist those little plastic tails tightly to make sure your chicken cordon bleu is sealed in an airtight wrap, and secure the twists with elastic bands.
Pop the wrapped chicken cordon bleu in the water bath at 140 degrees Fahrenheit and cook for 1.5 hours. Easy peasy!
Looking for more keto sous vide recipes?
Try one of these!
- 2 chicken breasts large, boneless, skinless
- salt and pepper to taste
- 4 slices Swiss cheese
- 2 slices ham uncured
- Prepare sous vide water bath to 140 degrees Fahrenheit.
- Butterfly chicken breasts and place between two sheets of plastic wrap. Flatten the meat using the smooth side of a meat tenderizer. Remove plastic wrap and season the chicken with salt and pepper.
- Lay Swiss cheese in a single layer in the middle of each chicken breast. Place a layer of ham over the top.
- Roll up each chicken breast like a jelly roll, beginning at the most narrow edge. Wrap the roll tightly in layers of plastic wrap to create an airtight enclosure, securing the ends with tight twists and elastic bands.
- Place the chicken rolls in the sous vide bath and cook for 1.5 hours. Carefully remove from water and discard plastic wrap. Allow chicken to rest 5-10 minutes before slicing to serve. Season with additional salt and pepper as needed.
Hi, I’m Tasha–nutritionist, recipe developer, and multi-published author dedicated to helping people thrive and succeed using low carb and keto dietary patterns.