If you love a dish that feels fancy yet is surprisingly approachable, then you are going to adore Gordon Ramsay’s Chicken Cordon Bleu Recipe. This classic French-inspired meal transforms simple chicken breasts into a golden, cheesy delight stuffed with melty Swiss cheese and flavorful ham, all wrapped in a perfectly crispy coating. The real magic lies in the rich, creamy Dijon mustard sauce that ties every bite together beautifully. Whether you’re impressing guests or treating yourself, this recipe balances elegant flavors with comforting textures, making it a total winner in the kitchen.
Ingredients You’ll Need
The beauty of Gordon Ramsay’s Chicken Cordon Bleu Recipe is in its straightforward, pantry-friendly ingredients. Each component plays a key role, from the tender chicken that forms the base to the crispy panko that adds crunch, and the creamy sauce that elevates the entire dish. Here’s what you’ll want to have on hand:
- Chicken breasts (2 large boneless, skinless): These provide a juicy canvas that’s perfect for stuffing and baking.
- Swiss cheese (4 slices): Offers a nutty, smooth melt that pairs perfectly with ham.
- Ham (4-6 slices): Adds a deliciously savory punch and meaty texture inside the chicken pockets.
- Panko breadcrumbs (1 cup): Creates the golden, crunchy crust that’s a hallmark of this dish.
- Egg and flour (1 egg + 2 tsp flour) or mayo and Dijon mustard (3 tbsp mayo + 1.5 tbsp Dijon): These options help the panko stick perfectly to the chicken for a flawless coating.
- Butter and flour (1.5 tbsp each): Form the roux base for the luscious sauce.
- Milk (1 ¼ cups): Makes the sauce silky and rich.
- Dijon mustard (2 tbsp): Gives the sauce a sharp, tangy kick that complements the cheese and ham.
- Grated parmesan (3 tbsp): Adds a salty, savory depth to the sauce.
How to Make Gordon Ramsay’s Chicken Cordon Bleu Recipe
Step 1: Toast Your Panko Breadcrumbs
Start by preheating your oven to 400°F (200°C). Giving your panko breadcrumbs a quick toast for about 3 minutes until they’re golden is a small trick that makes a huge difference — it enhances their crunch and adds a lovely nutty flavor to your coating.
Step 2: Prepare and Stuff the Chicken
Next, carefully cut a pocket into each chicken breast. Take your time here to create enough space without slicing all the way through. Stuff each pocket with a slice or two of ham and Swiss cheese. This stuffing is what transforms your simple chicken into something rich and indulgent, so pack it in well and seal the edges securely with toothpicks.
Step 3: Coat the Chicken
There are two ways to get that perfect breadcrumb crust. You can either use the traditional dredge method by dipping the chicken in beaten egg mixed with flour and then pressing it into your toasted panko, or go for the quicker approach brushing on a mayo and Dijon mustard blend before coating with panko crumbs. Both promise a beautiful, crispy shell that compliments the juicy filling.
Step 4: Bake to Perfection
Place your coated chicken breasts on a baking tray and pop them into the oven for 25 to 30 minutes. You’re looking for a deep golden crust and fully cooked chicken inside. This baking step seals the flavors together while giving you that satisfying crunch on the outside.
Step 5: Whip Up the Creamy Sauce
While the chicken bakes, get started on the sauce. Create a roux by melting butter and whisking in flour until you have a smooth paste. Slowly pour in the milk, whisking constantly until the sauce thickens into a luscious cream. Stir in the Dijon mustard and grated parmesan to finish off this smooth, tangy sauce that perfectly complements the hearty chicken.
Step 6: Rest and Serve
Once baked, let the chicken rest for a few minutes. This step ensures all those delicious juices settle back in. Remove the toothpicks carefully, then slice and serve drizzled generously with your homemade sauce.
How to Serve Gordon Ramsay’s Chicken Cordon Bleu Recipe
Garnishes
A sprinkle of finely chopped fresh parsley adds a burst of color and a light, herbal note that brightens the whole plate. For an extra touch of elegance, a few thin lemon wedges can bring a zesty contrast that wakes up the flavors beautifully.
Side Dishes
This dish deserves sides that balance richness with freshness. Think crisp green beans tossed with garlic, a fluffy mashed potato to soak up the creamy sauce, or a simple mixed leaf salad lightly dressed with vinaigrette for a refreshing bite alongside.
Creative Ways to Present
For a modern twist, slice the chicken into thick medallions and serve them stacked with sauce drizzled artfully on a platter. Alternatively, serve the whole breast at the center of each plate with sauce poured around, garnished with colorful microgreens for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will stay tasty for up to 3 days, making for a convenient and delicious next-day meal.
Freezing
This recipe freezes well before baking. Prepare and coat your stuffed chicken breasts, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen chicken can be stored for up to 2 months; simply bake from frozen, adding a few extra minutes to the cooking time.
Reheating
To enjoy leftovers without sacrificing that wonderful crunch, reheat your chicken in the oven at 350°F (175°C) until warmed through and crispy. Avoid microwaving if you want to keep the coating crunchy and fresh.
FAQs
Can I use other types of cheese?
Absolutely! While Swiss cheese is classic for its meltability and mild flavor, Gruyère or Emmental can make delicious alternatives, bringing a slightly nuttier or richer taste to your Chicken Cordon Bleu.
Is it necessary to toast the panko breadcrumbs?
Toasting the panko is not mandatory, but it really elevates the texture and flavor of the crust. It adds a golden hue and a deeper crunch that make every bite more delightful.
Can I make this recipe dairy-free?
You can substitute dairy ingredients with alternatives such as plant-based cheese and milk. Use a dairy-free butter substitute for the roux and make sure your chosen cheese melts well to keep the recipe as close to the original as possible.
What if I don’t have Dijon mustard for the sauce?
If Dijon is not on hand, you can use yellow mustard or a mild spicy mustard as a substitute. While the flavor will be slightly different, it will still add a bright, tangy note that complements the dish.
How do I know when the chicken is fully cooked?
The chicken is done when the crust is golden and firm to the touch, and a meat thermometer inserted into the thickest part reads 165°F (74°C). This ensures it’s safely cooked and wonderfully juicy.
Final Thoughts
If you’re looking for a recipe that impresses without overwhelming, Gordon Ramsay’s Chicken Cordon Bleu Recipe is a fantastic go-to. It brings together classic, comforting flavors with simple techniques that anyone can master. From the crispy panko crust to the cheesy, ham-filled center and luscious sauce, every bite is a celebration – trust me, once you try this, it’ll quickly become a favorite to make over and over again.
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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 classic French-style dish featuring boneless chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko breadcrumb crust, baked to golden perfection, and served with a creamy Dijon and parmesan sauce. This recipe balances savory flavors and textures, delivering a comforting yet elegant meal perfect for any 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 + 2 tsp flour
- Option 2: 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 and Toast: Preheat your oven to 400°F (200°C). Place the panko breadcrumbs on a baking tray and toast them in the oven for about 3 minutes until they are golden and crisp. This step ensures a crunchy coating for the chicken.
- Prepare Chicken Pockets and Stuff: 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, then seal securely using toothpicks to keep the filling intact during cooking.
- Coat the Chicken: Choose your preferred breading method: either dredge the chicken in beaten egg mixed with flour, then coat with toasted panko; or spread a mixture of mayonnaise and Dijon mustard on the chicken before pressing the panko breadcrumbs onto it. This ensures an even and flavorful crust.
- Bake the Chicken: Place the breaded chicken breasts on a baking tray and bake in the preheated oven for 25 to 30 minutes. Cook until the chicken is thoroughly cooked and the breadcrumb crust is deep golden and crispy.
- Make the Sauce: While the chicken bakes, melt butter in a saucepan and whisk in the flour to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Stir in Dijon mustard and grated parmesan cheese to create a smooth, creamy accompaniment.
- Rest and Serve: Once baked, let the chicken rest for a few minutes to redistribute juices. Remove the toothpicks carefully, then plate and serve the chicken cordon bleu with the warm Dijon parmesan sauce drizzled over or on the side.
Notes
- To ensure even cooking, pound the chicken breasts slightly to an even thickness before stuffing.
- For a crispier crust, you can broil the chicken for the last 2 minutes of baking but watch carefully to avoid burning.
- The sauce pairs well with steamed vegetables or a light green salad.
- Use fresh Swiss cheese and good-quality ham for the best flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
