Gordon Ramsay’s Chicken Cordon Bleu Recipe

Learn Gordon Ramsay’s foolproof method for baked Chicken Cordon Bleu. This easy recipe guarantees a crispy, golden crust and perfectly melted cheese that won’t leak out. Includes a classic creamy Dijon sauce. It’s the perfect restaurant-quality meal, ready in about 45 minutes.

Gordon Ramsay Chicken Cordon Bleu Ingredients

For the Chicken & Filling:

• 2 large boneless, skinless chicken breasts (about 180–210g each)
• 4 slices Swiss or Gruyère cheese
• 4–6 slices good quality ham (like Black Forest or prosciutto cotto)
• Salt and freshly ground black pepper
• Toothpicks, to seal

For the Breading:

• 1 cup panko breadcrumbs
• Oil spray
• For the Dredge Method:
  • 2 tsp plain flour
  • 1 egg
• For the Easy Mayo Method:
  • 3 Tbsp mayonnaise
  • 1 ½ Tbsp Dijon mustard

For the Dijon Cream Sauce:

• 1 ½ Tbsp butter
• 1 ½ Tbsp all-purpose flour
• 1 ¼ cups (300ml) milk
• 2 Tbsp Dijon mustard
• 3 Tbsp finely grated parmesan cheese
• Salt and pepper to taste

How To Make Gordon Ramsay’s Chicken Cordon Bleu

1. Prep Oven and Toast Panko: Preheat your oven to 400°F (200°C / 180°C fan). Spread the panko breadcrumbs on a baking tray, spray lightly with oil, and bake for 3-4 minutes, until they are a light golden brown. This is a key step for a crispy crust.
2. Prepare the Chicken: Carefully cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Season the inside of the pocket with salt and pepper.
3. Stuff the Chicken: Layer 2 slices of cheese and 2-3 slices of ham, then fold them into a small packet and stuff it deep inside the chicken pocket. Use several toothpicks to securely seal the opening of the pocket. Season the outside of the chicken with salt and pepper.
4. Bread the Chicken:
   • For the Dredge Method: Whisk the egg and flour together in a shallow bowl. Dip each stuffed chicken breast into the egg mixture, then press it firmly into the toasted panko to coat all sides.
   • For the Easy Mayo Method: In a small bowl, mix the mayonnaise and Dijon mustard. Spread this mixture all over the stuffed chicken breasts, then press them into the toasted panko to coat.
5. Bake the Chicken: Place the breaded chicken on a parchment-lined baking tray and spray lightly with oil. Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the crust is deep golden and crispy.
6. Make the Dijon Cream Sauce: While the chicken bakes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk until the sauce is smooth. Stir in the Dijon mustard and parmesan, then bring to a simmer and cook for 2-3 minutes until creamy and thickened. Season to taste with salt and pepper.
7. Serve: Let the cooked chicken rest for a few minutes, then carefully remove all the toothpicks. Serve the chicken whole or sliced, with the creamy Dijon sauce spooned over the top or on the side.

Recipe Tips

• How to get an extra crispy crust? The most important secret is to toast the panko breadcrumbs in the oven before you bread the chicken. This guarantees a perfectly golden, crispy crust without the risk of the chicken drying out while you wait for the crumbs to brown.
• How do you keep the cheese from leaking out? This is the biggest challenge with Cordon Bleu. The key is to stuff the chicken well, and then use as many toothpicks as you need to seal the pocket as tightly as possible. Don’t be shy!
• How do you get perfectly juicy chicken? Using a meat thermometer is the only foolproof way to ensure your chicken is cooked to a perfect 165°F (75°C) without overcooking it and drying it out. Also, letting it rest for a few minutes before slicing is crucial.
• How to get a lump-free sauce? When making the cream sauce, add the milk to your roux slowly, especially at the beginning, while whisking constantly. This will ensure your sauce is silky smooth.

What To Serve With Chicken Cordon Bleu

This is a classic bistro-style dish that pairs wonderfully with a variety of sides. Serve it with:

• Creamy mashed potatoes or a smooth potato purée
• Steamed green beans with lemon or roasted asparagus
• A simple butter lettuce salad with a vinaigrette
• Buttered egg noodles

How To Store Chicken Cordon Bleu

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results and to keep the crust crispy, reheat the chicken on a baking sheet in a 375°F (190°C) oven for 10-15 minutes. Avoid the microwave, which will make the breading soggy.

Chicken Cordon Bleu Nutrition Facts

• Serving: 1 chicken breast with sauce
• Calories: 750 kcal
• Carbohydrates: 35g
• Protein: 55g
• Fat: 42g
• Saturated Fat: 22g
• Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay’s Chicken Salad Recipe
• Gordon Ramsay’s Orzo Pasta Salad Recipe
• Gordon Ramsay’s Crunchy Coleslaw Recipe