Gordon Ramsay’s Chicken Cordon Bleu Recipe
Gordon Ramsay’s Chicken Cordon Bleu is a classic French-inspired dish featuring juicy chicken breasts stuffed with savory ham and Swiss cheese, coated in crispy toasted panko breadcrumbs, and baked to golden perfection. Served with a creamy Dijon-mustard and parmesan sauce, this elegant yet approachable recipe makes for an impressive and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
Instructions
- Preheat oven and toast panko: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast them in the oven for 3 minutes until they turn golden and crispy.
- Prepare chicken pockets: Carefully cut a pocket into each chicken breast without slicing completely through. Stuff each pocket with ham and Swiss cheese slices, then securely seal with toothpicks to keep the filling inside during cooking.
- Coat the chicken: Choose one breading method. For the dredge method, whisk together egg and flour, then dip each stuffed chicken breast into this mixture followed by the toasted panko breadcrumbs. For the easy method, spread a mixture of mayonnaise and Dijon mustard on the chicken breasts, then press them into the panko breadcrumbs to coat evenly.
- Bake the chicken: Place the coated chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the crust is a deep golden color.
- Make the sauce: While the chicken bakes, melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook for a minute. Gradually whisk in the milk until the sauce thickens smoothly. Remove from heat and stir in Dijon mustard and grated parmesan cheese until well combined.
- Rest and serve: Allow the chicken to rest for a few minutes after baking. Remove the toothpicks carefully, then serve the chicken cordon bleu hot with the prepared creamy Dijon and parmesan sauce drizzled over or on the side.
Notes
- Ensure to seal the chicken pockets tightly with toothpicks to prevent the filling from leaking during baking.
- The toasted panko breadcrumbs add a wonderful crunch and golden color to the crust.
- You can substitute Swiss cheese with Gruyère for a slightly different flavor.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- The sauce can be prepared ahead of time and gently reheated before serving.
- For a crispier crust, you can broil the chicken for the last 2-3 minutes of baking but watch closely to prevent burning.
Keywords: Chicken Cordon Bleu, Gordon Ramsay, baked chicken recipe, stuffed chicken breast, crispy panko crust, Dijon mustard sauce, Swiss cheese, ham, creamy parmesan sauce
