Gordon Ramsay’s Chicken Cordon Bleu Recipe
Gordon Ramsay’s Chicken Cordon Bleu features tender chicken breasts stuffed with ham and Swiss cheese, coated in a crispy panko crust and baked to golden perfection. Served with a creamy Dijon parmesan sauce, this classic dish delivers comforting, elegant flavors in under an hour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 100 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
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 mayo + 1.5 tbsp Dijon)
Sauce
- 1.5 tbsp each of butter & flour
- 1 ¼ cups milk
- 2 tbsp Dijon mustard
- 3 tbsp grated parmesan
Instructions
- Preheat and toast Preheat oven to 400°F (200°C). Toast the panko for 3 minutes until golden.
- Prepare chicken Cut a pocket into each chicken breast. Stuff with a packet of ham and cheese, and seal tightly with toothpicks.
- Coat chicken Coat the chicken using either the dredge method (egg/flour then panko) or the easy method (mayo/mustard then panko).
- Bake Bake for 25–30 minutes until the chicken is cooked through and the crust is deep golden.
- Make sauce While the chicken bakes, make the sauce: create a roux with the butter and flour, whisk in the milk until thick, then stir in the Dijon and parmesan.
- Rest and serve Let the chicken rest for a few minutes, remove the toothpicks, and serve with the sauce.
Notes
- Use toothpicks to securely seal the stuffed chicken breasts to avoid leakage during baking.
- Either breading method works well: traditional dredge with egg and flour or a quicker mayo and mustard coating.
- Resting the chicken after baking helps retain juices and improves texture.