Print

Gordon Ramsay’s Chicken Cordon Bleu Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Gordon Ramsay’s Chicken Cordon Bleu is a classic French-inspired dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy golden panko crust, and baked to perfection. Paired with a rich parmesan Dijon sauce, this recipe combines creamy, savory flavors and textures for an impressive yet straightforward meal.

Ingredients

Scale

Chicken

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

Breading

  • 1 cup panko breadcrumbs
  • Either option 1: 1 egg and 2 tsp flour
  • Or option 2: 3 tbsp mayonnaise and 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

  1. Toast Panko Breadcrumbs: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking tray and toast them in the oven for about 3 minutes until they turn golden and crispy. This step enhances the crunchiness of the final crust.
  2. Prepare Chicken Pockets: Using a sharp knife, 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 opening tightly using toothpicks to prevent the filling from leaking during cooking.
  3. Coat the Chicken: Choose your preferred breading method. For the dredge method, whisk together 1 egg and 2 teaspoons of flour, then dip each stuffed chicken breast into this mixture followed by coating them with the toasted panko crumbs. Alternatively, use the easy method by spreading a mixture of 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard on the chicken before pressing on the panko breadcrumbs.
  4. Bake the Chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes, or until the chicken is fully cooked through and the crust is deeply golden brown and crispy.
  5. Make the Sauce: While the chicken bakes, prepare the sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in the Dijon mustard and grated parmesan cheese until smooth and well combined.
  6. Rest and Serve: Once baked, remove the chicken from the oven and let it rest for a few minutes. Carefully remove the toothpicks, then serve the chicken breasts drizzled with the creamy parmesan Dijon sauce.

Notes

  • You can choose between two breading methods: the traditional egg and flour dredge or the quicker mayonnaise and mustard spread method, both yield crispy results.
  • Ensure the chicken is cooked through for food safety; use a meat thermometer to check for an internal temperature of 165°F (74°C).
  • To make this dish gluten-free, substitute panko with gluten-free breadcrumbs and use gluten-free flour for the dredge or roux.
  • Allowing the chicken to rest before serving helps retain juices and improves texture.
  • Remove toothpicks before eating to avoid injury.

Keywords: Chicken Cordon Bleu, baked chicken, stuffed chicken breast, crispy chicken recipe, Gordon Ramsay chicken, Swiss cheese chicken, ham and cheese chicken

Find it online: https://dinewithdylan.com/gordon-ramsays-chicken-cordon-bleu-recipe/