If you’re craving a dish that brings elegance and rich flavor straight to your dinner table, then you absolutely need to try Gordon Ramsay’s Chicken Cordon Bleu Recipe. This masterpiece balances juicy chicken breasts stuffed with savory ham and Swiss cheese, enveloped in a perfectly crisp golden crust. The creamy Dijon-parmesan sauce takes it to another level, making every bite melt in your mouth. Whether you’re cooking for a special occasion or simply treating yourself, this recipe promises effortless sophistication without complicated steps.
Ingredients You’ll Need
Gordon Ramsay’s Chicken Cordon Bleu Recipe relies on simple, accessible ingredients that each play a vital role in delivering taste, texture, and presentation. From the tender chicken breasts to the crispy toasted panko and creamy sauce, every component comes together to create harmony on your plate.
- Chicken breasts: Two large, boneless, and skinless pieces provide the perfect canvas for stuffing and baking.
- Swiss cheese: Four slices add smooth, nutty richness that melts beautifully inside the chicken.
- Ham slices: Four to six slices deliver salty flavor and succulent meat to complement the cheese.
- Panko breadcrumbs: One cup gives an irresistible crunchy coating after toasting to golden perfection.
- Egg and flour or mayo and Dijon: Choose either the classic dredging combo or an easy creamy mixture to help breadcrumbs stick and form that lovely crust.
- Butter and flour: Equal parts for the roux in the sauce that will thicken it perfectly.
- Milk: One and a quarter cups create a smooth base for the sauce.
- Dijon mustard: Adds a tangy kick inside the sauce as well as optionally in the coating for extra flavor.
- Grated parmesan: Three tablespoons finish the sauce with savory depth and a slightly nutty note.
How to Make Gordon Ramsay’s Chicken Cordon Bleu Recipe
Step 1: Toast the panko breadcrumbs
Begin by preheating your oven to 400°F (200°C). While it heats up, spread the panko breadcrumbs on a baking sheet and toast them for about three minutes until they turn a beautiful golden color. This step is crucial because toasted panko gives the final crust a delightful crunch and a toasty flavor that sets this dish apart.
Step 2: Prepare the chicken pockets
Next, take each chicken breast and carefully cut a pocket inside without cutting all the way through. Stuff each pocket with a generous amount of ham and Swiss cheese. This combination of salty ham and creamy cheese becomes the heart of the dish. To keep everything sealed tight during baking, secure the openings with toothpicks. This will trap all those delicious fillings inside, ensuring every bite is juicy and flavorful.
Step 3: Coat the chicken
You have two fantastic options for coating. One is the classic dredging method: dip the chicken first into a mixture of one beaten egg and two teaspoons of flour, then press it into the toasted panko. Alternatively, you can use the easier method by spreading a mix of three tablespoons mayonnaise and one and a half tablespoons Dijon mustard on the chicken before coating it with panko. Both create a crispy, golden crust that contrasts perfectly with the tender chicken inside.
Step 4: Bake until golden and cooked through
Transfer the coated chicken breasts onto a baking tray and bake for 25–30 minutes. You’ll know they’re ready when the crust is deep golden brown and the chicken is thoroughly cooked. Baking instead of frying gives you a cleaner, less greasy finish while still delivering maximum flavor and texture.
Step 5: Make the sauce
While your chicken bakes, it’s the perfect time to whip up the sauce that truly completes Gordon Ramsay’s Chicken Cordon Bleu Recipe. Start by melting one and a half tablespoons of butter in a saucepan, then whisk in the same amount of flour to make a roux. Gradually add one and a quarter cups of milk, stirring constantly until the sauce thickens to a velvety consistency. Stir in two tablespoons of Dijon mustard and three tablespoons of grated parmesan for a creamy, tangy, and slightly nutty sauce that’s irresistible alongside the chicken.
Step 6: Rest and serve
Once the chicken is out of the oven, let it rest for a few minutes—this helps keep the juices locked in. Remove the toothpicks carefully, slice if you like, and serve it up with the luscious Dijon-parmesan sauce drizzled generously on top.
How to Serve Gordon Ramsay’s Chicken Cordon Bleu Recipe
Garnishes
Fresh herbs like finely chopped parsley or chives brighten and add color contrast to the plate. A light sprinkle of cracked black pepper or a wedge of lemon on the side can also enhance the flavors and give the dish an inviting appeal.
Side Dishes
This dish pairs wonderfully with classic sides such as sautéed green beans, garlic mashed potatoes, or a crisp mixed salad. Roasted vegetables or buttery asparagus also make excellent companions, balancing richness with fresh, earthy notes.
Creative Ways to Present
For a stunning presentation, serve the chicken sliced into medallions to showcase the beautiful ham and cheese center. Plate it over a bed of the creamy Dijon sauce or drizzle the sauce artistically around the edges. Adding edible flowers or colorful microgreens can also elevate your presentation for guests or special dinners.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten portions of Gordon Ramsay’s Chicken Cordon Bleu Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a perfect dish to enjoy again without losing its delicious texture and flavor.
Freezing
You can freeze the prepared but unbaked chicken breasts by wrapping them tightly in plastic wrap and then foil or placing them in a freezer bag. This way, you can bake them fresh whenever you want, preserving flavor and texture. Frozen stuffed chicken is best used within one to two months.
Reheating
To reheat, it’s best to use a moderate oven temperature (around 350°F or 175°C) and bake until warmed through to keep the crust crisp. Avoid microwaving if possible, as it can make the breading soggy and the chicken rubbery.
FAQs
Can I use a different cheese besides Swiss?
Absolutely! Gruyère or mozzarella work beautifully and melt well. Just choose a cheese with a good melt and flavor that complements ham.
Is it necessary to toast the panko breadcrumbs?
Toasting the panko isn’t mandatory, but it gives the crust an incredible extra crunch and nuttiness that really enhances the dish overall.
Can I fry the chicken instead of baking it?
Yes, frying is an option if you prefer a golden crust faster, but baking is healthier and less messy, plus the recipe is designed to yield great results in the oven.
What can I substitute for the Dijon mustard in the sauce?
If you don’t have Dijon, you can use yellow mustard or a bit of whole grain mustard, though the flavor will be slightly different—less sharp but still tasty.
How do I prevent the chicken from drying out?
Make sure not to overbake and allow the chicken to rest after cooking. Keeping the pockets snug and sealed with toothpicks also helps trap juices inside.
Final Thoughts
Gordon Ramsay’s Chicken Cordon Bleu Recipe is one of those dishes that fills your kitchen with irresistible aromas and your heart with warmth. Its perfect blend of textures and flavors makes it an all-time favorite worth learning and sharing. So why wait? Gather your ingredients, follow these easy steps, and treat yourself and your loved ones to a meal that’s nothing short of spectacular.
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Gordon Ramsay’s Chicken Cordon Bleu Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Gordon Ramsay’s Chicken Cordon Bleu is a sophisticated yet approachable recipe featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko crust, and baked to golden perfection. Accompanied by a creamy Dijon-parmesan sauce, this dish balances rich flavors and textures, making it a perfect choice for a flavorful family dinner or special occasion.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 4 slices Swiss cheese
- 4–6 slices ham
Breading
- 1 cup panko breadcrumbs
- Option 1: 1 egg
- Option 1: 2 tsp flour
- OR
- Option 2: 3 tbsp mayonnaise
- Option 2: 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
Instructions
- Preheat and toast breadcrumbs: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast them in the oven for about 3 minutes until they are golden and crispy. This step ensures a crunchy coating for the chicken.
- Prepare the chicken pockets: Carefully cut a pocket into each chicken breast without slicing all the way through. Stuff each pocket generously with slices of ham and Swiss cheese. Secure the openings with toothpicks to hold the filling inside while cooking.
- Coat the chicken: Choose your preferred breading method. For the dredge method, beat the egg and mix with 2 teaspoons of flour. Dip each stuffed chicken breast in this mixture, then coat thoroughly with the toasted panko breadcrumbs. Alternatively, for an easier option, spread a mixture of 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard on the chicken, then press into the panko to coat evenly.
- Bake the chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes. Bake until the chicken is cooked through and the crust turns a deep golden brown color.
- Prepare the sauce: While the chicken bakes, melt the butter in a saucepan over medium heat. Stir in the flour to create a roux and cook for a minute until bubbling. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the Dijon mustard and grated Parmesan cheese, giving the sauce a creamy and flavorful finish.
- Serve: Once baked, let the chicken rest for a few minutes to seal in the juices. Remove the toothpicks carefully, then slice if desired, and serve generously topped with the warm Dijon-parmesan sauce.
Notes
- You can substitute Swiss cheese with Gruyère or mozzarella for different flavor profiles.
- If you prefer, pan-fry the chicken after breading for an extra crispy crust before baking.
- Ensure the chicken pockets are securely sealed with toothpicks to prevent cheese from leaking during baking.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
