Gordon Ramsay’s Chicken Cordon Bleu Recipe

Introduction

Chicken Cordon Bleu is a classic dish that brings together tender chicken, savory ham, and gooey Swiss cheese in a crispy golden crust. This Gordon Ramsay-inspired recipe is approachable for home cooks and delivers rich flavors with a creamy mustard sauce on the side.

Ingredients

• 2 large boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4–6 slices ham
• 1 cup panko breadcrumbs
• For breading (choose one method):
  • 1 egg and 2 tsp flour
  • or 3 tbsp mayonnaise and 1.5 tbsp Dijon mustard
• 1.5 tbsp butter
• 1.5 tbsp flour
• 1 ¼ cups milk
• 2 tbsp Dijon mustard
• 3 tbsp grated parmesan cheese

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toast the panko breadcrumbs in a dry pan for about 3 minutes until they turn golden and fragrant.
2. Step 2: Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket with slices of ham and Swiss cheese, then secure the opening with toothpicks.
3. Step 3: Choose your breading method. If using the dredge method, whisk the egg and flour together, then coat each stuffed chicken breast in this mixture followed by the toasted panko. For the easy method, spread a mix of mayonnaise and Dijon mustard over the chicken before pressing the panko onto it.
4. Step 4: Place the breaded chicken breasts on a baking tray and bake for 25 to 30 minutes until the chicken is cooked through and the crust is deep golden brown.
5. Step 5: While the chicken cooks, prepare the sauce. Melt the butter in a saucepan, stir in the flour and cook briefly to form a roux. Gradually whisk in the milk and cook until thickened. Stir in the Dijon mustard and grated parmesan until smooth.
6. Step 6: Once cooked, allow the chicken to rest for a few minutes, then remove the toothpicks. Serve the chicken hot with the mustard parmesan sauce poured over or on the side.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or smoked paprika to the panko before coating the chicken.
• If you prefer a lighter option, bake the chicken without breading and serve with the sauce on top.
• Substitute Swiss cheese with Gruyère or mozzarella for a different melt and taste.
• Ensure the pockets in the chicken are well sealed with toothpicks to prevent the filling from leaking during baking.

Storage

Store any leftover Chicken Cordon Bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) to keep the crust crispy and the filling warm. The sauce can be reheated separately on the stove over low heat, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken Cordon Bleu?

Yes, you can freeze uncooked stuffed chicken breasts before baking. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw completely before baking. Cooked leftovers can also be frozen but the crust may lose some crispness upon reheating.

What is the best cheese to use for Chicken Cordon Bleu?

Swiss cheese is traditional for its mild flavor and good melting properties. However, Gruyère or mozzarella are great alternatives if you prefer a stronger or creamier cheese.

Gordon Ramsay’s Chicken Cordon Bleu Recipe

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★★★★★

4.7 from 74 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 2 servings 1x

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Description

A classic and elegant dish, Gordon Ramsay’s Chicken Cordon Bleu features tender chicken breasts stuffed with savory ham and melted Swiss cheese, coated in crunchy toasted panko breadcrumbs, baked to golden perfection, and served with a rich Dijon-parmesan sauce. This recipe offers a perfect balance of creamy, crispy, and flavorful elements that make for a delightful main course.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4–6 slices ham

Breading

• 1 cup panko breadcrumbs
• Either:
• 1 egg
• 2 tsp flour
• Or:
• 3 tbsp mayonnaise
• 1.5 tbsp Dijon mustard

Sauce

• 1.5 tbsp butter
• 1.5 tbsp flour
• 1 ¼ cups milk
• 2 tbsp Dijon mustard
• 3 tbsp grated Parmesan cheese

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Instructions

1. Preheat and Toast Panko: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast in the oven for 3 minutes until they become golden and crisp, giving an extra crunch to your breading.
2. Prepare Chicken Pockets: Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket generously with a slice of ham and Swiss cheese, then seal the openings tightly using toothpicks to keep the filling inside during cooking.
3. Coat the Chicken: Choose your preferred breading method: either dredge each stuffed chicken breast first in a mixture of beaten egg and flour, then coat with toasted panko breadcrumbs; or use the easier method by spreading a mixture of mayonnaise and Dijon mustard on the chicken before pressing on the panko. This ensures a crispy, flavorful crust.
4. Bake the Chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes, until the chicken is fully cooked through and the crust turns a deep golden brown.
5. Make the Sauce: While the chicken bakes, prepare the sauce by melting butter in a saucepan and stirring in the flour to form a roux. Whisk in the milk gradually and cook until the sauce thickens. Stir in Dijon mustard and grated Parmesan cheese for a creamy, tangy accompaniment.
6. Serve: Allow the baked chicken to rest for a few minutes, then carefully remove the toothpicks. Serve the chicken cordon bleu warm, drizzled with the Dijon-Parmesan sauce for a rich finish.

Notes

• For best results, use fresh Swiss cheese and thinly sliced ham.
• To avoid dry chicken, do not overbake; check for an internal temperature of 165°F (74°C).
• To save time, prepare the sauce while the chicken is baking.
• You can substitute mayonnaise and Dijon mixture for egg-dredging to simplify the breading process.
• Make sure to securely seal the edges of the chicken to prevent filling leakage during baking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Keywords: Chicken Cordon Bleu, Gordon Ramsay, baked chicken, stuffed chicken breast, Swiss cheese, ham, panko breadcrumbs, Dijon sauce