Chicken Gouda Bleu

I hope all my readers from the US enjoyed their Thanksgiving holiday on Thursday.  I successfully kept it low carb throughout the meal.  My gracious host (my co-worker Peggy, one of the nicest, most inviting people I’ve met) served up a delicious feast that included more vegetables than there were guests, I think.  I enjoyed bell peppers and spinach dip (and a few naked mini hot dogs) for appetizers and turkey, zoodles, my jalapeno bacon biscuits and three helpings of creamy brussels bake for dinner.  Everything was fabulous and I had a wonderful time spending the holiday with her family.  Today’s recipe is my twist on a culinary classic, the chicken cordon bleu.  “Cordon bleu” is French for blue ribbon and dates as far back as the mid-sixteenth century under King Henry III.  Le Cordon Bleu is also a culinary arts school founded in 1895 in Paris; Julia Child attended the school and today they teach over 20,000 students annually.  Ironically, chicken cordon bleu is an American dish that first appeared on menus in the 1960s.  Most cordon bleu recipes are ham and Swiss cheese stuffed inside the chicken, but I don’t really care for Swiss and Gouda is gooda, so it was an easy decision.   I was finally able to use my brand new cast iron skillet for this recipe, too.  It’s an early Christmas present and something I’ve wanted for quite some time.  I know I still need to learn a lot about how to use the skillet to its full potential but I’m excited to have it for today’s dish.

I started by gathering my ingredients and pre-heating my oven to 350°F.  My skillet came pre-seasoned but I did want to add some extra olive oil to it as meat can sometimes stick to new pans.  If you are purchasing a new cast iron skillet or have one that has not been used, please make sure it has been seasoned or learn how to season it yourself here.

Next I used a knife to butterfly the chicken breasts in half.  I suggest trying to make both halves equal thickness, which can be a challenge at times, so don’t worry if they’re not perfect.  The chicken breast shown above certainly is not.  I layered the chicken between two sheets of saran wrap and used a meat mallet to flatten them to a 1/2″ thickness.

I spread 1 tablespoon of cream cheese on the middle of one half of each chicken breast.  Keeping it towards the center will help keep it from melting into the pan as it cooks.

Then I took two thin slices of ham and laid them on top of the cream cheese before adding two slices of smoked Gouda on top.

I rolled the plain side of the chicken breast on top and used two toothpicks to hold it closed.

After repeating with the other two chicken breasts, I liberally seasoned them with salt and pepper while heating the olive oil in the skillet over medium low heat for a few minutes.

When the oil was hot, I placed the chicken breasts in the pan to brown up.   I removed the toothpicks before turning them over in the pan; I was nervous about them sticking, so I flipped them a little too early for the above photo.  I would recommend leaving them in there for 4-5 minutes per side to caramelize.  Ideally they will have a deep brown crust after they are flipped.  I then transferred the chicken to the oven and let them finish cooking for 45 minutes.  I flipped them once after 25 minutes to ensure even cooking throughout.  I finished them off with some chopped “pasta herbs,” a combination of basil, oregano and parsley, to cut the heaviness of the cheese.  The chicken is very tender and juicy and although a lot of the Gouda oozed out of the chicken and into the skillet, it browned up nicely and tasted delicious.  The ham and cream cheese complete the flavor profile and go well with the smoked Gouda, too.  This is a great base recipe for stuffing chicken as you could use a variety of ingredients in place of the ones shown.  I’ve stuffed chicken with spinach, mozzarella and ricotta before and it has turned out great, too.  What type of stuffed chicken recipes would you like to see?  Let me know!

Chicken Gouda Bleu

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 3

Serving Size: 1

Chicken Gouda Bleu


  • 3 boneless, skinless chicken breasts (4oz each)
  • 3tblsp cream cheese
  • 3oz (6 slices) ham
  • 3oz (6 slices) smoked Gouda
  • 2tblsp extra virgin olive oil
  • Salt
  • Pepper
  • Fresh herbs, to taste


  1. Pre-heat the oven to 350°F.
  2. Using a small knife, butterfly the chicken breasts in half to lay flat.
  3. Between two sheets of saran wrap, use a meat mallet to pound the chicken to a 1/2" thickness.
  4. Spread 1tblsp of cream cheese on each chicken breast.
  5. Top the cream cheese with two slices of ham and two slices of Gouda.
  6. Roll the chicken breast closed and secure with two toothpicks.
  7. Heat oil in an oven-safe skillet over medium low heat.
  8. Saute chicken for 4-5 minutes per side until caramelized; remove toothpicks before flipping to the second side.
  9. Finish cooking in the oven for 45 minutes until tender, flipping once halfway through.

Nutrtional Information

Per serving: 485 calories, 4g total carbs, 4g net carbs, 33g fat, 48g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Robert

    I tried this one yesterday. It was good, but it was too dry. I’ll have to try less time in the oven and see if that improves it for me. Thanks for the recipe.

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