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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/gordon-ramsays-chicken-cordon-bleu-with-dijon-parmesan-sauce-recipe/