21 Trim Healthy Mama Recipes For Leftover Chicken

One of the most frugal things a Trim Healthy Mama can do is roast a whole chicken! Served with dipping sauce (our favorite is copy-cat Swiss Chalet Sauce) and a salad, a whole chicken makes a nice, easy meal for our family, with very little leftovers. Then I use the carcass to make bone broth and nothing goes to waste!

Even if I do happen to end up with leftover meat, there are so many delicious Trim Healthy Mama recipes for leftover chicken that it’s still worth roasting a whole bird! The leftover chicken breasts can be used in E and FP meals and the dark meat works perfectly in an S setting.

Here are 21 Trim Healthy Mama Recipes For Leftover Chicken:

Arrzo Con Pollo | THM: E | Graceful Abandon

Zesty Chicken & Black Bean Casserole | THM: E | Darcie’s Dish

King Ranch Cauliflower Chicken | THM: S | Nana’s Little Kitchen

Low-Carb Chicken Bundles | THM: S | My Montana Kitchen

Cheesy Chicken & Broccoli Casserole | THM: S |My Montana Kitchen

Low-Carb Buffalo Chicken Chowder | THM: S | All Day I Dream About Food

Mushroom, Chicken & Rice Pilaf | THM: E | Northern Nester

5-Ingredient Buffalo Chicken Salad | THM: FP | Briana Thomas

Crispy Chicken Cheese Quesadillas | THM: S | Briana Thomas

Chicken Quesadillas | THM: S or E | Northern Nester

Poppy Seed Chicken Casserole | THM: S | Briana Thomas

Low-Carb Chicken Divan Casserole | THM: S | Working At Homeschool

Chicken Patties | THM: S | MamaShire

Low-Carb chicken & Broccoli Casserole | THM: S | Nana’s Little Kitchen

Low-Carb Chicken Enchilada Skillet | THM: S | Nana’s Little Kitchen

Dill Pickle Pasta-less Salad | THM: S | Northern Nester

Sriracha Chicken Salad | THM: S, E, or FP | Oh Sweet Mercy

Spicy Bacon Chicken Casserole | THM: S | MamaShire

Chipotle Chicken Pizza Squares | THM: S | MamaShire

Chicken Broccoli Alfredo | THM: S | MamaShire

5-Minute Tex-Mex Chicken Soup | THM: E | Northern Nester

And don’t forget….you can use those leftover chicken bones too!

Here’s an easy tutorial on how to make your own bone broth using a leftover chicken carcass and veggie scraps:

Happy cooking!

BBQ Chicken | THM: S or FP

I’ve been making BBQ chicken this way since we got married, except pre-THM, I used brown sugar and regular ketchup in my sauce, and now I achieve the same effect with stevia, a touch of molasses, and tomato paste!

This BBQ chicken in a low-carb wrap is one of my husband’s favorite suppers, and I love to make it because, aside from it getting two thumbs up from the whole family, it also comes together in less than half an hour. It’s the perfect week night meal, and it can be enjoyed as a Trim Healthy Mama-friendly S or Fuel Pull.

Using chicken thighs, the fattier part of a chicken, results in a succulent S that’s perfect for stuffing into romaine lettuce boats or low-carb wraps and topping with cheese and sour cream. If you use a low-carb wrap (a personal choice item, since it contains off-plan ingredients), limit yourself to one to stay within the carb limitations for an S meal, but pack it full of BBQ’d chicken, cheese, lettuce, sour cream and other non-starchy vegetables like peppers or a few cucumber slices.

Low-Carb Mission Wraps (A personal choice item/ “Frankenfood” due to off-plan ingredients)

If you use chicken breasts in this recipe, you’ll have a Fuel Pull that you can enjoy with non-starchy veggies in a salad; or, you can use it in an E meal and serve the BBQ chicken over rice!

Trim Healthy Mama Stevia

I don’t normally usually stevia in my recipes (except for in my GGMS drinks), because I’m not a fan of the aftertaste. However, it is completely undetectable in the BBQ sauce here, and since you only need 1/8 of a teaspoon, it’s also a very frugal sugar-free substitute.

Pure Unsulphered Molasses

A touch of molasses mixed with chili powder, sea salt, ground pepper, tomato paste, and white vinegar provide an authentic, mild BBQ flavor that’s pleasing to adults and kids alike. No special ingredients required!

Yield: 6 servings

BBQ Chicken | THM: S or FP

BBQ Chicken | THM: S or FP

With less than 30 minutes from prep to table, this BBQ chicken is the perfect weeknight meal. It can be a THM S or FP depending on whether you choose to use chicken thighs (S), or chicken breasts (FP). Stuff in romaine lettuce boats, low-carb wraps, or serve over rice!

Prep Time 7 minutes
Cook Time 15 minutes
Additional Time 3 minutes
Total Time 25 minutes

Ingredients

  • 1 Tbsp butter
  • 8-10 boneless, skinless chicken thighs or 4 chicken breasts
  • 1 1/2 tsp chili powder, divided
  • 1 tsp sea salt, divided
  • 1/4 tsp ground pepper, divided
  • 1/8 tsp stevia
  • 1 tsp molasses
  • 1 5.5 oz can tomato paste
  • 2 Tbsp white vinegar

Instructions

  1. Melt butter in a large frying pan or skillet over medium heat. Cut chicken into bite-sized pieces before adding them to the pan. Sprinkle on 1/2 tsp chili powder, 1/2 tsp sea salt, and 1/8 tsp of ground pepper. Brown chicken in butter and spices, then cover with lid and cook for 5-10 minutes until chicken is cooked through and juices run clear. (Do not discard juices!)
  2. Whisk remaining 1 tsp chili powder, 1/2 tsp sea salt, 1/8 tsp ground pepper, stevia, molasses, tomato paste, and vinegar together in a bowl. Add to chicken, stirring constantly, until chicken is smothered in sauce. Low to minimum heat and cover to keep warm until serving.

Notes

You can make this recipe dairy-free by using coconut or olive oil instead of butter. It's also gluten-free, egg-free, soy-free, and nut-free!

Salami Chips with Sweet Mustard Dip | THM: S

A small miracle happens when you bake salami slices in the oven: they turn into real, bona fide, crispy, crunchy chips that have all the good things about chips but none of the carbs. It couldn’t possibly be any easier to make your own low-carb, keto and Trim Healthy Mama-friendly S chip that you can use to scoop up creamy, cheese-y dips and sauces without crossing fuels! Now, instead of me snitching off-plan chips at night from my husband’s bowl, I find his fingers in mine!

I’m only kidding. We both get our own helping since they’re not easily shared. 😀

When you bake salami (or pepperoni, if you prefer a different flavor), the excess fat is released, shrinking the meat into a much leaner, crispy slice of flavorful protein. I get my salami slices thinly cut at the Polish butcher shop down the street. The thinner your slices, the crispier your chip will be. Both German and Hungarian salami are delicious in this recipe.

The sweet mustard dip is a perfect compliment to these salami chips. It’s made with only 4 ingredients – yogurt, mayo, Dijon mustard, and stevia. It tastes similar to honey mustard and only takes 2 minutes to whisk up!

Duke’s Sugar-Free Mayo

Annie’s Sugar-Free Dijon Mustard

Trim Healthy Mama Stevia

Next time you’re craving chips, grab a handful of these instead of deep fried slices of starch. Your body will thank you, and you won’t even feel deprived.

Yield: 36 salami chips

Salami Chips with Sweet Mustard Dip | THM: S

Salami Chips with Sweet Mustard Dip | THM: S
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes

Ingredients

  • 36 thinly cut German or Hungarian Salami slices
  • 1/4 cup 0% Greek yogurt
  • 1/4 cup mayo
  • 2 Tbsp Dijon mustard
  • 1/8 tsp stevia

Instructions

  1. Preheat oven to 375 F. Line rimmed baking sheet with parchment paper. Arrange salami slices in a single layer on parchment paper. (You will probably be able to fit 12 slices to a sheet. They will shrink in the oven.) Bake at 375 for 10-12 minutes, until browned around the edges. Transfer to paper towels to cool. Salami chips will continue to crisp up as they cool down.
  2. For the dip, whisk remaining ingredients together. Serve with salami chips.

Notes

Refrigerate leftover chips and dip in separate, air tight containers.

Low-Carb Sausage Patties | THM: S

These low-carb sausage patties are out-of-this-world delicious, thanks to an ingredient that is famous for taking everything to the next level: bacon!

Yep, there’s a whole package of bacon blended up in these sausage patties, which make them ideal Trim Healthy Mama-friendly burgers too! The easy trick to infusing the ground pork with bacon flavor, is to freeze the bacon slices first, and then blitz them up into tiny pieces in a food processor or blender (I used my Ninja, and it did a marvelous job!).

Along with some fresh garlic and onion, a few additional seasonings are also added to the meat mixture before sitting in the fridge all day (or overnight, if you want to fry these up for breakfast):

These low carb sausage patties are wonderful with eggs for breakfast, or you can shape them into bigger patties and enjoy them as burgers on the Wonderful White Blender Bread from Trim Healthy Table baked in a muffin top pan!

Muffin Top Pan

Either way, these sausage patties are a flavorful way to enjoy a good dose of protein without any special ingredients. You’ll be able to get 20-25 small patties or 10-15 burgers from this recipe.

See those little fingers? They belong to the sweetest little 3 year-old sausage snatcher I have ever met. She couldn’t wait for me to finish taking pictures so she could sample another!
Yield: 20-25 patties, or 10-15 burgers

Low-Carb Sausage Patties | THM: S

Low-Carb Sausage Patties | THM: S

These delicious, low-carb sausage patties are infused with bacon! They can also be made into burgers. A low-carb, THM S.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 4 hours 25 minutes
Total Time 5 hours

Ingredients

  • 8 bacon slices, frozen and chopped
  • 2 garlic cloves, minced
  • 1/2 small onion, chopped
  • 1 1/4 tsp dried rosemary leaves
  • 1 1/4 tsp ground sage
  • 3/4 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 lbs ground pork

Instructions

  1. Add first 8 ingredients to food processor or blender and pulse until minced. Pour into a large bowl and knead in ground pork until thoroughly combined and shaped into a ball. Cover, and refrigerate mixture for at least 4 hours or overnight to allow flavors to develop.
  2. Shape sausage into patties and fry several at a time over medium-high heat for 2-3 minutes per side, or until lightly browned (thermometer should read 160 F). Keep warm until ready to serve.

Notes

These patties can be cooked and refrigerated or frozen. Reheat in microwave, or covered in the oven when ready to serve.

How To Roast A Whole Chicken

Knowing how to roast a whole chicken is an incredibly easy skill that can save you oodles of time and money! There are a variety of different methods, but this is probably the simplest and virtually fail-proof.

The trick to getting a whole chicken evenly cooked all the way through (without burning the top), is to bring the bird to room temperature before you put it in the oven. This will result in crispy, golden skin and succulent chicken breasts. Take your whole chicken out of the fridge and let it sit on the counter for an hour before you intend to roast it.

You’ll want a nice small roasting pan or dish for your bird; big enough so there’s at least an inch of space all the way around, but not so huge that your chicken is “swimming” inside your container (don’t use a turkey roaster for roasting a chicken).  If you don’t have an actual roasting pan, a rectangular casserole or baking dish will work just as well.

Your chicken is done when the internal temperature reaches 180 F. If you don’t have a meat thermometer, you can also tell by piercing the thickest part of the bird with a fork; the juice will run clear when it’s been cooked all the way through.

We like to remove the skin and eat it with the dark meat and a copy-cat Swiss Chalet sauce (recipe coming soon!) when we have a Trim Healthy Mama-friendly S meal (this Creamy & Crunchy Broccoli Salad makes a great side). I remove the chicken breasts and reserve them for an E or FP salad another day.

Yield: 6-8 servings

How To Roast A Whole Chicken

How To Roast A Whole Chicken

Knowing how to roast a whole chicken is an incredibly easy skill that can save you oodles of time and money! There are a variety of different methods, but this is probably the simplest and virtually fail-proof.

Prep Time 5 minutes
Cook Time 1 hour
Additional Time 55 minutes
Total Time 2 hours

Ingredients

  • 1 3.5lb chicken
  • 1 Tbsp butter softened
  • mineral salt
  • black pepper
  • paprika
  • dried thyme
  • dried rosemary

Instructions

  1. Remove gizzards from chicken. Lightly rinse the bird and pat dry with a paper towel. Allow the bird to come to room temperature on the counter for an hour.
  2. Preheat oven to 375.
  3. Rub chicken with butter all over and season well with salt, pepper, paprika, thyme, and rosemary.
  4. Place chicken breast side up in roasting pan. Roast chicken on the center rack in the oven for 1 hour, rotating halfway through.
  5. Chicken is done when its juices run clear and the internal temperature reaches 180 F. Allow bird to rest for a few minutes before carving.

Meat Lover Pizza Cups | THM : S

I usually make a mozzarella dough crust when we have pizza night (I use this recipe), but every once in a while, I just don’t have the time or ingredients to whip up a base. Instead of buying a store-bought pizza or ordering take-out and scraping off the toppings to stay on plan, these Meat-Lover Pizza Cups are tastier and faster to put together!

Made with no special ingredients, all you need is:

  • 12 deli ham slices (the thinner they are, the crispier they get in the oven)
  • sugar-free pizza sauce
  • sugar-free bulk Italian sausage
  • mozzarella cheese
  • pepperoni slices
  • crumbled bacon

Lining a 12-cup muffin tin with the ham slices makes a nice pocket for the rest of the toppings. You could throw some green peppers, red onion, or mushrooms on top for a bit of variety.

Obviously, these Meat-Lover Pizza Cups deliver a whole lot more protein than vegetables; don’t forget to pair them with some non-starchies for a nutritional boost if you’re eating them as a meal. These also make great appetizers and quick lunches through the busy holiday season. You can cook them up, store them in the fridge, and re-heat in the toaster oven or microwave.

Yield: 12 servings

Meat-Lover Pizza Cups | THM : S

Meat-Lover Pizza Cups | THM : S

These Meat-Lover Pizza Cups are essentially the very best parts of a pizza scraped off into a tasty little low-carb bowl! A fast and easy THM S.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Ingredients

  • 12 deli ham slices
  • 1 lb. bulk Italian sausage
  • 12 Tbsp sugar-free pizza sauce
  • 3 cups grated mozzarella cheese
  • 24 pepperoni slices
  • 1 cup cooked and crumbled bacon

Instructions

  1. Preheat oven to 375 F. Brown Italian sausage in frying pan, draining excess grease.
  2. Line 12-cup muffin tin with ham slices. Divide sausage, pizza sauce, mozzarella cheese, pepperoni slices, and bacon crumbles between each cup, in that order.
  3. Bake at 375 for 10 minutes. Broil for 1 minute until cheese bubbles and browns and the edges of the meat toppings look crispy.
  4. Remove pizza cups from muffin tin and set on paper towel to prevent the bottoms from getting wet. Enjoy immediately or refrigerate and re-heat in toaster oven or microwave.

Pork Tenderloin with Mushroom Gravy | THM: FP

This pork tenderloin with mushroom gravy is, hands down, my favorite Trim Healthy Mama-friendly Fuel Pull dinner. It tastes like something you’d enjoy at a wedding or restaurant. Your family will never believe this high-protein main dish is low in both fat and carbs!

To keep this meal a Fuel Pull, you could serve it with steamed, non-starchy vegetables, such as green beans or broccoli. Or, if you’d like an S meal, you could coat those non-starchy vegetables in a buttery, cheesy sauce. For an E meal, serve the pork tenderloin with mushroom gravy over brown rice and pair with a side of carrots or a sweet potato.

The no-fail trick to keeping lean meats tender and juicy without brining or coating in additional fat, is to cook your meat on stoneware! I’ve been doing this for the last nine years with the same stone bar pan (stone and cast iron are the only types of kitchenware that get better with age, so they’re an excellent investment!) and chicken breasts and tenderloin turn out succulent every time.

The whole dish is made without any special ingredients, using things you probably already have on hand (except for the tenderloin, perhaps):

Yield: 4 servings

Pork Tenderloin with Mushroom Gravy | THM: FP

Pork Tenderloin with Mushroom Gravy | THM: FP

Hands down, this is my favorite Trim Healthy Mama-friendly Fuel Pull main dish. A flavorful mushroom sauce dresses up a juicy tenderloin.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1lb pork tenderloin
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 Tbsp butter
  • MUSHROOM GRAVY
  • 1/2 Tbsp butter
  • 1 small onion, finely chopped
  • 2 cups cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 1/4 cup chicken broth
  • 3 Tbsp fresh parsley, finely chopped
  • 1 tsp xanthan gum

Instructions

  1. Sprinkle tenderloin with salt and pepper. Brown in butter over medium-high heat in skillet. Transfer to stone bar pan or a foil-lined rimmed baking sheet. Roast at 400 F for 18-20 minutes, or until juices run clear. Let tenderloin rest for 5 minutes before slicing.
  2. In the mean time, make the gravy by heating 1/2 tablespoon of butter in the same skillet with other drippings. Saute onions until soft. Add mushrooms, thyme, salt, and pepper, and saute until mushrooms are golden. Pour in chicken broth, stirring to scrape up any brown bits. Cook for 5 minutes. Whisk in any additional juices from the cooked tenderloin, parsley, and xanthan gum, until xanthan gum is completely dissolved and sauce is thickened to desired consistency. Pour over tenderloin slices and serve immediately.

Notes

Serve with a non-starchy vegetable (like green beans) to keep in Fuel Pull mode, or serve with a sweet potato for an E.

Slow-Cooker Roasted Pork | THM: S

My dear husband voiced the ultimate compliment after enjoying his first bite of this succulent, slow-cooker roasted pork. He said it tasted like his Dad’s.

That’s equivalent to a husband saying an apple pie you make tastes like his Mom’s.  His Dad is infamous around these parts for knowing how to cook a whole hog on a spit until perfection.

This sugar-free, slow-cooker roasted pork tastes similar to that, but on a much smaller scale. A THM S, you can enjoy slices of this roast with loaded mashed cauliflower and broccoli for an elegant meal, or try it in a low-carb wrap with lettuce, cheese, sour cream, mustard, and any other low-carb fixin’s you enjoy.

All you need are a few spices (paprika, cumin, chili powder, sea salt, and pepper), a bit of sweetener (I used xylitol, but you can use half the amount in Gentle Sweet if you prefer), some chicken broth, apple cider vinegar, and sugar-free ketchup (there’s also a recipe for sugar-free ketchup in the Trim Healthy Mama Cookbook, if you don’t have a bottle on hand).

Yield: 8-10 servings

Slow-Cooker Roasted Pork | THM: S

Slow-Cooker Roasted Pork | THM: S

This succulent, slow-cooker roasted pork is the perfect filling for a low-carb wrap, or serve with mashed cauliflower and green beans for an elegant THM S meal.

Prep Time 10 minutes
Cook Time 8 hours
Additional Time 50 minutes
Total Time 9 hours

Ingredients

  • 2 Tbsp xylitol, divided
  • 1 Tbsp paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp sugar-free ketchup
  • 1 boneless butt or shoulder pork roast

Instructions

  1. In a small bowl, mix 1 Tbsp of xylitol, paprika, chili powder, cumin, salt, and pepper together. Rub well into all sides of roast. Marinate in seasonings for an hour, or overnight.
  2. Place roast in slow-cooker and pour chicken broth over top. Cook on low for 8 hours. Remove roast from slow cooker and discard all but a 1/2 cup of juices. Slice or shred roast and return to crockpot. Whisk remaining tablespoon of xylitol, apple cider vinegar, and ketchup with 1/2 of juices, and pour over roast. Stir and serve immediately.

Indian Spiced Chicken Skewers | THM: FP

These Indian Spiced Chicken Skewers are the result of a challenge I gave myself after being inspired by Briana Thomas. In this blog post, she talks about how it’s quite easy to create delicious S dessert recipes, but indulging in them too often will probably not result in weight maintenance or loss for some people since high fat ingredients like heavy cream, butter, cream cheese, almond flour, and peanut butter, etc., are also very calorie-dense.

I’ve also discovered this to be the case, and like Briana, I want to start focusing on creating smarter recipes. This Fuel Pull main dish is the first of hopefully many more conscious attempts to lighter, delicious, on-plan food.

My hubby raved about this simple dinner of yogurt-marinated chicken breast and asparagus, and I loved it too, even though I wouldn’t consider myself a lover of Indian food.  A bit of cumin, turmeric, paprika, sea salt, ground pepper, and cinnamon combine with 0% fat Greek yogurt to create a low-fat, low-carb marinade with just enough Indian flavor that our young children could still enjoy it even though they’re more accustomed to Dutch/Canadian recipes.

Since this recipe is a Fuel Pull, you will want to pair it with a non-starchy vegetable (like asparagus, broccoli, peppers, or cauliflower) to keep it that way. If you’d like to turn this into an E meal, you could add a side of basmati rice, and perhaps some roasted carrots or sweet potatoes. Alternatively, you could turn this into an S meal by replacing the chicken breast with more fatty chicken thighs, and adding a creamy peanut sauce to a stir fry of peppers, mushrooms, and cauliflower.

If your chicken breasts have a tendency to dry out during the cooking process, I highly recommend investing in some top quality stoneware baking sheets. They are dream for producing juicy, tender E or FP-friendly chicken breasts every time since they don’t require any greasing at all after they’ve been seasoned. I’ve had my stoneware for 9 years and use it almost every day!

Yield: 4 servings

Indian Spiced Chicken Skewers | THM: FP

Indian Spiced Chicken Skewers | THM: FP

A delicious, mildly Indian flavored Fuel-Pull meal!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 cup 0% fat Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/4 tsp cinnamon
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 lemon, sliced
  • 1/4 small red onion, sliced thickly

Instructions

  1. In a bowl, mix yogurt and spices together. Transfer into a large, resealable bag and add chicken breast chunks. Toss to coat chicken and marinate in the fridge for 1-12 hours.
  2. Preheat oven to 375 F. Line baking sheet with foil or parchment if you're not using stoneware.
  3. Thread chunks of chicken, lemon, and onion on skewers. You should have enough to fill 4 large skewers. Place on half of the baking sheet and bake for 15 minutes at 375. Remove from oven and lay lightly olive-oiled asparagus in a single layer on the other half of the baking sheet and sprinkle with sea salt and pepper. Turn skewers. Return to oven and cook for 10-12 more minutes or until asparagus is tender and chicken is cooked through. Serve immediately.

Notes

Make this an E meal by serving with rice and carrots.

Make this an S meal by serving with a buttery stir fry of non-starchy vegetables.

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S

chicken-cordon-bleu-thm-1

Chicken Cordon Bleu looks so classy and complicated (a great dish to serve company!), but this THM S version is equally impressive in its simplicity to prepare.

It occurred to me that the coating for the Parmesan Chicken Wings could easily be used in place of the traditional breading around Chicken Cordon Bleu. I adjusted the coating recipe slightly, inserted a slice of deli ham and a thick slice of Swiss cheese inside the chicken breasts, and baked them on stoneware for 30 minutes.

chicken-cordon-bleu-thm-3

They turned out perfectly, and Brad declared them to be the best chicken breasts he has ever had.

“Can I quote that?”

“Yup.”

I also made an accompanying Dijon Cream Sauce to drizzle over the green beans we enjoyed with the chicken. It has a definite mustard flavor that compliments the ham in the Chicken Cordon Bleu, but it’s not overpowering. You could also pour it over steamed broccoli or cauliflower instead.

Yield: 8 servings (half a chicken breast is a serving)

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S

Chicken Cordon Bleu with Dijon Cream Sauce | THM: S

This low-carb, gluten-free Chicken Cordon Bleu looks impressive, but is incredibly easy to make! A Dijon Cream Sauce brings vegetables to the next level. A great THM S meal to serve to company.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

CHICKEN CORDON BLEU:

  • 1 cup grated Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp mineral salt
  • 1/4 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/4 cup butter, melted
  • 4 boneless, skinless chicken breasts
  • 4 slices of deli ham
  • 4 thick slices of Swiss cheese

DIJON CREAM SAUCE:

  • 3/4 cup heavy cream
  • 2 Tbsp Dijon mustard
  • 2 Tbsp Dijon mustard
  • 1/4 tsp ground pepper

Instructions

  1. Preheat the oven to 350.
  2. Mix first 6 ingredients together in a bowl and set aside.
  3. Slice chicken breasts nearly in half, lengthwise. Keep them attached on one end and open each breast like a book. Lay a slice of ham and a slice of cheese in the center of each opened chicken breast. Fold the top half of each chicken breast over so the ham and cheese are tucked inside.
  4. Dip each stuffed chicken breast into melted butter and then into Parmesan mixture. Lay chicken breasts on stoneware (or other greased baking sheet), and bake at 350 for 30 minutes, or until chicken is cooked through.
  5. While chicken is cooking, prepare Dijon Cream Sauce by heating all the sauce ingredients together in a saucepan. Be careful not to boil. Pour sauce over cooked chicken and accompanying vegetables if desired.

Notes

I'm not a Pampered Chef consultant or affiliated with the company in any way, but I've used my Pampered Chef baking stoneware every day for over 8 years and would be lost without it. The large bar pan is expensive, but I use it for everything, including cooking chicken breasts. They always turn out moist, even without greasing. Stoneware is definitely worth the investment! 

chicken-cordon-bleu-thm