Gordon Ramsay’s Chicken Cordon Bleu with Dijon Parmesan Sauce Recipe

Introduction

Gordon Ramsay’s Chicken Cordon Bleu is a classic dish elevated with a crispy golden crust and a creamy, tangy sauce. This recipe balances savory ham and Swiss cheese stuffed inside tender chicken breasts, perfect for a comforting yet impressive meal.

Ingredients

• 2 large boneless, skinless chicken breasts
• 4 slices Swiss cheese
• 4–6 slices ham
• 1 cup panko breadcrumbs
• 1 egg
• 2 tsp flour
• or 3 tbsp mayonnaise
• 1.5 tbsp Dijon mustard (for coating)
• 1.5 tbsp butter
• 1.5 tbsp flour (for sauce)
• 1 ¼ cups milk
• 2 tbsp Dijon mustard (for sauce)
• 3 tbsp grated parmesan cheese
• Toothpicks (for sealing chicken)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toast the panko breadcrumbs in a dry pan for about 3 minutes, stirring frequently, until they turn golden and crispy. Set aside.
2. Step 2: Carefully cut a pocket into each chicken breast, large enough to hold the ham and cheese. Stuff each pocket with slices of ham and Swiss cheese, then seal the edges tightly using toothpicks to keep the filling inside during cooking.
3. Step 3: Choose your coating method. For the dredge method, beat the egg and mix in 2 teaspoons of flour, then dip the stuffed chicken in the mixture followed by the toasted panko. For the easier method, mix 3 tablespoons mayonnaise with 1.5 tablespoons Dijon mustard and coat the chicken before pressing it into the panko breadcrumbs.
4. Step 4: Place the breaded chicken on a baking tray and bake for 25–30 minutes. The chicken is done when cooked through and the crust is a deep golden brown.
5. Step 5: While the chicken bakes, prepare the sauce. Melt the butter in a pan, stir in the flour to form a roux, and whisk in the milk gradually until thickened. Remove from heat, then stir in 2 tablespoons Dijon mustard and 3 tablespoons grated parmesan cheese until smooth.
6. Step 6: Once baked, let the chicken rest for a few minutes. Remove the toothpicks carefully, then serve the chicken hot with the mustard-parmesan sauce drizzled over or on the side.

Tips & Variations

• For extra flavor, use smoked ham or add a pinch of nutmeg to the sauce.
• If you prefer a lighter coating, substitute panko with crushed cornflakes.
• Make sure the chicken pockets are sealed well to prevent cheese from leaking out during baking.
• Use fresh Parmesan for a richer sauce taste.

Storage

Store leftover chicken cordon bleu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F/150°C) to keep the crust crisp. The sauce can be reheated on the stovetop over low heat, stirring frequently to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for this recipe?

Yes, Gruyère or mozzarella are good alternatives to Swiss cheese and melt well inside the chicken.

Is it necessary to toast the panko breadcrumbs?

Toasting the panko adds extra crunch and a toasty flavor to the crust, but you can skip this step if short on time. The chicken will still be delicious.

Gordon Ramsay’s Chicken Cordon Bleu with Dijon Parmesan Sauce Recipe

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4.5 from 125 reviews

Gordon Ramsay’s Chicken Cordon Bleu is a sophisticated yet approachable baked chicken dish featuring tender chicken breasts stuffed with ham and Swiss cheese, coated in crunchy toasted panko breadcrumbs. Baked to golden perfection and served with a creamy Dijon Parmesan sauce, this recipe combines classic flavors with an elegant presentation, perfect for a special dinner or impressive meal at home.

• Author: Windy
• 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 1x2x3x

Chicken

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

Breading

• 1 cup panko breadcrumbs
• 1 egg
• 2 tsp flour
• OR
• 3 tbsp mayonnaise
• 1.5 tbsp Dijon mustard

Sauce

• 1.5 tbsp butter
• 1.5 tbsp all-purpose flour
• 1 ¼ cups milk
• 2 tbsp Dijon mustard
• 3 tbsp grated parmesan cheese

Instructions

1. Preheat and Toast Panko: Preheat your oven to 400°F (200°C). Spread the panko breadcrumbs on a baking sheet and toast in the oven for about 3 minutes or until they turn golden and crispy; this adds extra crunch and flavor to the breading.
2. Prepare Chicken Pockets: Carefully cut a pocket into the side of each chicken breast without slicing all the way through. Stuff each pocket with slices of ham and Swiss cheese, then seal them tightly using toothpicks to keep the filling secure during cooking.
3. Coat Chicken: Choose one breading method: For the dredge method, whisk together the egg and 2 teaspoons of flour, then dip each stuffed chicken breast into this mixture before coating thoroughly with the toasted panko. Alternatively, for an easier method, spread a mixture of 3 tablespoons mayonnaise and 1.5 tablespoons Dijon mustard over the chicken, then press the panko breadcrumbs onto it to coat completely.
4. 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 fully cooked through and the crust is a deep golden brown.
5. Make the Sauce: While the chicken bakes, prepare the sauce by melting the butter in a saucepan over medium heat. Stir in the flour to form a roux, cooking it for a minute until bubbly. Gradually whisk in the milk, continuing to stir until the sauce thickens. Remove from heat and stir in the Dijon mustard and grated parmesan until smooth.
6. Rest and Serve: Once the chicken is done, let it rest for a few minutes to retain juiciness. Remove the toothpicks carefully, then serve the chicken cordon bleu warm, drizzled with the creamy Dijon Parmesan sauce.

Notes

• To ensure even cooking, pound chicken breasts to an even thickness before making pockets if they are uneven.
• Use toothpicks to securely close the chicken pockets to prevent cheese and ham from leaking out during baking.
• For extra crispiness, you can briefly broil the chicken for 1-2 minutes at the end of baking, watching carefully to avoid burning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• If dairy-free, substitute Swiss cheese and parmesan with suitable plant-based alternatives.

Keywords: Chicken Cordon Bleu, baked chicken, stuffed chicken, ham and cheese chicken, panko crust, Dijon sauce, Gordon Ramsay recipe